This weekend, The Neighbors are taking hosting duties for our weekly dinner, and since we’re doing it on Sunday — hello Superbowl Sunday! — our thoughts are going towards finger food that we can munch on while The Husbands are engrossed in the game. It certainly won’t be me engrossed in the game – I don’t even know who’s playing this year!
So, I know my esteemed group of readers can help out The Neighbor Husband as he plans for our feast. Save me, save us from a menu full of Sandra Lee recipes. C’mon and fess up with your best and most favorite finger food recipes. Until tomorrow…
A year ago today … a very full ARF/5-A-Day roundup and a big happy birthday to two fellow food bloggers!
Da Bears are Playing!!! Wooohooo!
You should see how crazy it is here right now. Da Bears this, Da Bears that… almost every store has some Bears Special going on.
OH so sad that you don’t know who’s playing…Colts and Bears! Root for the COLTS!!! Here’s a link to a really good finger food appetizer. It’s a muffaletta roll. One of my guy friends who is very picky ate one and said “These are actually good!” That was a complement…I think!
It has olives and cheese in it…maybe Nicholas would even like it!
These are on my Super Bowl menu, and I’m sure the neighbor husband can handle them :-) I like to serve them with different mustards and BBQ sauce flavors. Makes 48.
Mini Crescent Dogs
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Another favorite, from allrecipes.com. I especially like the sauce in this one. I like the bacon really cooked, so I bake for about 10-15 minutes longer.
Bacon Wrapped Water Chestnuts
1 (8 ounce) can water chestnuts, halved
1/2 pound bacon, cut in half
1/4 cup mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chestnut with a bacon strip. Place the rolls seam-side down in a baking dish.
Bake 30 minutes or until bacon is crisp and cooked through. When baked, drain the dish of fat.
In a medium-size mixing bowl, combine mayonnaise, brown sugar and hot sauce. Mix well and pour over baked bacon-chestnut rolls.
Amie Mallett says
I love reading your daily entries! I couldn’t resist writing today because your comments about the football game reminded me of your sister. We once hosted a superbowl party and our focus was on the hosting rather than the football!
All the best to you and the Sweet Nicholas!
Yes, Da Bears!!!!
Dani- I lived in Chicago for 5 years. I’m so excited they are in the Super Bowl. This Jersey girl will be rooting for THE BEARS!!!!!!!
Please help us with some good finger food recipes. Easy ones too.
The Neighbors (wife)
Wear blue and root for the Colts. Indy Blue is slimming, I hear (I hope).
We’re in charge of “sweet and light” this year: sables, cake truffles decorated in white & blue (from the baker who made them for our wedding), and a cheese & fruit plate to go with a few bottles of wine.
thank you all for the idea’s. You will have to stay tuned to see. I think I can handle the recipes. Who am I kidding, I will have Cate helping me cook this Sunday when the pressure is on to produce some yummy treats. I have not mastered the timing thing yet :)
The husband (neighbor)
I like putting stuff on cucumbers! I put a little bit of cream cheese on a slice of cucumber and top with lox. Perfect finger foods. I am also a huge fan of little sandwiches. You can take the crust off of a regular piece of bread so as to make it tiny and then you can get as fancy or simple as you like. Grilled shrimp are fantastic as are shrimp cocktails . I also love to wrap stuff in filo dough. You can’t go wrong with any thing wrapped in filo. My favorite is a spice ground chicken or turkey with cilantro and cumin. Yummm! Oh and mini fritatas. Those can be made in mini muffin tins. Just make up your favorite omelet recipe add a little milk and a little cheese and bake in a mini muffin tin. Sprinkle with a little extra cheese on top. YUMMM! Oh and goat cheese truffles. Just take soft goat cheese, roll it in your herb or nut of choice and serve. Can’t be easier.
Oh and I have no idea who’s playing in the superbowl either. I am so not interested.
Thanks for all the great recipes everyone – keep ’em coming! I think I’ve decided what I’m bringing, but the indecisiveness can make me change at the last minute. Finger foods and appetizers are always my favorite, so I have a hard time committing!
Amie – great to hear from you! It’s all about the parties, right? ;) I hear things have been going really well for you. :)
I stumbled across these at Quick & Simple and I’m going to add these to the Super Bowl Menu. Will probably have to double the batch though since there’s going to be 10 people here. What do you think? Looks easy enough for the neighbor husband too! Go COLTS!Val
Extra Point Potato Skins
• 4 medium (about 1 1/2 lbs.) russet potatoes, scrubbed
• salt and pepper, to taste
• 1/4 cup sour cream
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sliced green onion
• 2 Tbsp. chopped fresh parsley
• 1/3 cup finely chopped sun-dried tomatoes
1. Preheat oven to 375ºF. Pierce each potato with a fork several times. Place potatoes directly on oven rack and bake for 50 minutes, or until tender. Let cool, then slice each potato in half. Carefully scoop out pulp with a spoon into a bowl, leaving a 1/4-inch-thick shell.
2. Cut each shell in half again and arrange on a foil-lined baking sheet. Season with salt and pepper. Bake potato quarters for 15 minutes to crisp them up.
3. Mash 1 cup of the potato pulp in a bowl and mix well with the sour cream, cheeses, green onion, parsley and sun-dried tomatoes. Divide the mixture evenly among the potato skins, pressing it into the shells. Sprinkle with more pepper and bake for 15 minutes, or until golden and crisp. Serve warm.