Antipasto Salad

Perfect for summer entertaining. Make ahead and let the flavors mingle. Only cooking involved is cooking the pasta. Most of the ingredients except meat and cheese are probably on your pantry shelf.

Antipasto Appetizer or Salad
What You Need	Directions
1 lb. of  curly or tube pasta 8 oz. pepperoni cut into 1/4 inch strips 8 oz. salami cut into 1/4 inch strips 4 oz. capicola  cut into 1/4 inch strips 1 jar pickled mushrooms sliced and drained 1 jar roasted red peppers in oil, drained 1 med. red onion sliced thinly 6 oz. provolone shaved 4 oz. sliced black olive 1 jar pickled artichoke heart drained and chopped (optional 1 pt. cherry tomatoes 4 cloves of garlic smashed red pepper flakes to taste 1/2 cup bottled Italian dressing	Bring 4 quarts of well salted water to a boil. When boil has been reached, add pasta and cook till al dente. Drain and immediately return to pot. Top with dressing and toss. Spread pasta on rimmed cookie sheet and chill for an hour. Bring pasta out of refrigerator and put in large bowl, add meats, peppers, olives,  provolone and toss well. If salad seems dry drizzle a little more dressing and toss. Put in container and cover salad will keep for 3 days.

Feel free to add or subtract ingredients to make the salad your own. Additional items could be shredded carrots,  pepperoncini,  croutons ( add at last minute), green olives. To make a light supper add a can of tuna in olive oil drained and broken into chunks.

Q&E Pantry Items

These items are great to stock up on and create magic with.  I want to share some of my slight of hand tricks. How many items are in your pantry?

Cream Soups		Noodles
Chicken & Beef Broth		Rice
Canned Meats Tuna Salmon		Canned Tomatoes & Tomato Paste
Beans, Baked and White		Canned  Vegetables
Bread  Crumbs, plain		Olives
Asst Instant Pudding		Various Pasta
Salad Dressing		Croutons
Hoisin Sauce		Mushrooms
Artichoke Hearts		Pesto
Roasted Peppers		Peanut Butter
Powder Sugar		Pie Filling
Ready Made Cookie Pie Crust		Chocolate Semi-sweet & itter-sweet
Sweetened Condensed Milk		Mixes ie: muffin, waffle
Chocolate Syrup

Cooked chicken from the freezer combined with canned cream soup of choice. Boil noodles, drain and serve over noodles.

Cookie Pie Crust filled with instant pudding and topped with whip topping from the freezer.

Cook pasta top with tomato sauce made from the canned tomatoes. Serve with meatballs or sausage from the freezer. Add a loaf of French bread from the freezer.

Antipasto serve black and green olives with artichoke hearts, mushrooms and roasted peppers drizzle lightly with olive oil. Add some provolone or cheddar cheese and serve with  bruschetta.

Take frozen chili and defrost, serve over rice.

Powder sugar sprinkle over many desserts make them look elegant.

Q&E Appetizers From The Freezer

Defrosted crab meat add minced shallots, a little tarragon and  lot of parsley and enough mayonnaise to bind. Serve on crackers or bruschetta.



As you can see I love puff pastry. It has saved me more time then I can remember. The pastry can be sweet or savory. It can be thawed, baked and topped with a variety of items. 

Remember when working with the pastry to keep the pastry covered when not working with it or it will dry out. Cut puff pastry into small squares when finished baking  Mix cream cheese  with herbs and a little milk.

Puff  pastry shells can make a do ahead appetizer to keep in the freezer. Bake shells and fill with any of the following: little meatballs in pizza sauce, when reheating top with a little shredded mozzarella, fill with  caramelize onions and shredded cheddar cheese or a buffalo chicken mixture.

Freeze individually and place in plastic bag or container when hard.  Defrost and reheat in 250° oven for about fifteen minutes or until warm.

Parmesan Star Puffs
Recipe from Cooking Basic
Parmesan Star puffs are a fast and light appetizer for any occasion. If you have a flavored olive oil, I highly suggest you use it. I brushed garlic olive oil over a few of mine and it gave them a very nice hint of garlic without being too overwhelming.
Ingredients

• 1 Sheet of puff pastry
  
• Grated Parmesan cheese
  
• Olive oil
  
• Ground pepper
  
• Flour, to dust your surface with

Directions
Cut a sheet of puff pastry with a star-shaped cookie cutter. Arrange the stars on a parchment lined baking sheet; brush with olive oil and sprinkle with grated parmesan
I freeze them on a cookie sheet and when they are frozen transfer to a plastic freezer bag.  Reheat in 250° oven for about fifteen minutes or until warm.

Q&E Freezer Sides and ETC

Here are some Q&E items to keep on hand for unexpected guests or to incorporate in to company dinners. In the coming weeks I will be posting frozen menus for your convenience with recipes.  Be sure to watch for the Easter entertaining ideas.

C=cooked		R=raw
Asst Potatoes		Pound Cake
Asst Veggies		Puff Pastry*
Pizza Ready Made		Fruit
Peppers, Green*		Ice Cream*
Onions		Waffles*
Onions, Chopped		Whipped Topping
Pasta Sauce		Pie Crust
Butter/Margarine		Bread/Rolls
Ravioli*		Mini Puff Pastry Shells.
Coconut, Flaked		Egg Roll Wrappers
Nuts

*Peppers and onions added to Italian sausage and pasta sauce served on hoagie rolls. Add a relish tray and chips or fries for a quick menu to serve friends over to watch the game.



*Puff pastry can be baked early or even just before serving and topped with ice cream or fruit for a quick dessert.


Sherbet Parfaits
Ingredients:
2 pint s different flavor sherbets, slightly softened
1 cup Whipping cream  or topping
cookies (vanilla wafers or shortbread) crumbled

Preparation:
In 8 parfait or tall glasses, layer sherbet alternating flavors sorbet and cookie crumbles. Refreeze until firm. When ready to serve, When ready to serve top with whipped topping on each parfait. Serves 8

*Ravioli can be deep fried for a quick appetizer and served with jazzed up pasta sauce or served the traditional way with pasta sauce.

* Waffles aren’t just for breakfast. serve them hot with fruit or top them with a big scoop of ice cream.

Q&E Entertaining from the Freezer

What could be better then having unexpected guests drop in and you have a complete meal or hors d'oeuvres, ready in the freezer.

Over the next several days, I will be posting menus, recipes and tips for reaching in your freezer and pulling out food items to delight your guests.

We’ll make a shopping list and get your recipes together so when you have a little free time you can prepare your go to meals and appetizers. This way you will really be experiencing the Quick & Easy way to entertain.What would you like to see more of? Entrees or appetizers?

Tip - How Many Appetizers

When planning your party menu allow 10 appetizers per person for cocktail parties and six per person for dinner parties at a minimum. No one wants a hungry guest.

Crock Pot Appetizers 4

Pizza Dip
Ingredients:
1 pound lean ground beef
2 cups canned pizza sauce
8 ounces grated cheddar cheese
8 ounces grated Mozzarella
1  1/2 teaspoons Italian Spice Blend
1 tablespoon cornstarch
Parmesan cheese, optional

Directions:
Brown ground beef well; drain off fat. Combine ground beef with all other ingredients in the crockpot. Cover and cook on LOW for 3 hours.
Serve with tortilla chips.

Crock Pot® is the registered trademark of Rival.

Crock Pot Appetizer 3

Slow Cooker Hot Reuben Spread

From: Betty Crocker

This is so good I had to post it. Turn five ingredients into a savory dip that conveniently cooks in a slow cooker.

Servings: 26 servings (2 tablespoons each)

Prep: 10 mins

Total: 2 hrs 10 mins

Ingredients

1 1/2 cups   shredded Swiss cheese (6 ounces)

3/4 cup   drained sauerkraut

1/2 cup   Thousand Island dressing

1 package  cream cheese, softened (8 ounces)

2 packages  thinly sliced corned beef, chopped (2 1/2 ounces each)

  Cocktail rye bread slices or pretzel crackers, if desired

Directions

1. Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix all ingredients except crackers; spoon into slow cooker.

2. Cover and cook on Low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover and cook 1 hour longer.

3. Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve spread with rye bread. Spread will hold up to 2 hours on Low.

Crock Pot® is the registered trademark of Rival.

Crock Pot Appetizers 2

Oriental Chicken Drumettes or Wings

Ingredients
20 chicken drumettes or wings
1 cup soy sauce
1/4 cup hosin sauce
1/2 cup brown sugar
3 cloves of garlic (mashed)
3 scallions cut on the bias

Directions

If using chicken wings cut into two sections at the joints. Brown wings slightly. Put the wings in the Crockpot. In a small bowl, put the hosin sauce, soy sauce, garlic, brown sugar and mix very well. Pour this mixture over the wings and stir well. Cook on low for 6 hours for a very unique taste. Afterwards, sprinkle scallions on wings and enjoy.



Crock Pot® is the registered trademark of Rival.

Q&E Crock Pot Entertaining

I am going to post recipes for the crock pot that are quick to put together and easy to serve when entertaining. Look at your crock pot as time saver and inexpensive way to help put together a party.



Use it for appetizers, the entree or for a hot dessert.  So drag it out and let’s cook.




Some Crock pots  do not brown meat, if recipe includes any kind of meat that needs the browning, use a skillet and some oil to brown the meat before placing in the Crock pot.

Crock Pot® is the registered trademark of Rival.

Crock Pot Appetizers 1

CROCK POT CHILI CHEESE TACO DIP
Ingredients:
1 lb. hamburger
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional
1 Tablespoon water
1 lb. mild Mexican Velveeta cheese, cubed or shredded

Directions:
1. Brown hamburger; drain and place in slow cooker.
2. Add cream cheese,Worcestershire sauce, chili sauce
hot pepper sauce, optional  cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients. Just before serving add sour cream/
3. Serve warm with taco or tortilla chips.

Crock Pot® is the registered trademark of Rival.

Baked Brie No Fuss Appetizer

Servings: 8 to 10
Ingredients
1 (9 by 9 and 1/2-inch) sheet of frozen puff pastry, thawed
1 large egg, lightly beaten
1 (8-ounce) wheel firm Brie cheese

1/4 cup chopped hazelnuts or pecans
1/4 cup raspberry preserves
assorted  crackers and fruits

Instructions

1.Adjust the oven rack to the middle position and heat the oven to 425 degrees.
2. Roll the puff pastry into a 12-inch square on a lightly floured surface.
3. Trim the pastry to a 9-inch circle with a paring knife.
4. Brush the edges lightly with the beaten egg.

5.  Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.
6. Place the Brie in the center of the pastry circle and, wrap it in the pastry.

7.  Brush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet.
8. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

9. Adjust the oven rack to the middle position and heat the oven to 425 degrees.
10. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes.
11. Transfer to a wire rack.
12. Cool for about 30 minutes.

Serve with crackers and sliced fruit.

Quick Appetizers

Here are a handful of links to some quick and easy appetizers:

This site has appetizers broken down by category, Not to be missed Great appetizers

Stuffed Cucumber Cups

Martha Stewarts 

My Recipes 

As I come across more appetizers I will post them. Sorry for the late start yesterday, computer problems.

Spiced Nuts

Ingredients:

• 1/2 cup brown sugar
• 1 1/2 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon 
• 1/8 teaspoon clove
• 1/8 teaspoon nutmeg
• 1 1/2 cups nuts (combination of almonds, cashews, pecans, walnuts) What ever you like.

Directions:

Prep Time: 10 mins
Total Time: 15 mins

1. Select power high.
2. In a 2 quart microwave safe dish combine sugar, water and spices.
3. Heat 1 to 1 1/2 minutes til sugar is melted.
4. Stir in nuts.
5. Place nuts on a microwave safe plate heat on high for 3 1/2 minutes or until syrupy.
6.  Be careful to spread the nut mixture evenly on the plate and watch closely not to burn.
7.  Place nuts on wax paper to cool completely.
8. Break into pieces store in air tight container.

Lisa's sausage balls

Who can't use another appetizer, which is the hit of the party?

Cheese & Sausage Balls
recipe from Lisa@The Cutting Edge of Ordinary
1 (7.75 ounces)package Bisquick Complete Cheese-Garlic Biscuit mix
1 pound ground pork sausage (I used sage flavored)
1 cup sharp shredded cheddar cheese
1 egg
2 tablespoons chopped chives (optional)

Oven to 350.

Let the sausage sit out for a half hour to come to room temperature. This makes it easier to mix. Combine the sausage and biscuit mix. Add in the egg and mix (with your fingers) to combine. Mix in the cheese and chives. Form into walnut size balls and place on a baking sheet lined with no-stick foil. Bake 20 – 25 minutes or until cooked through.

Serve with dipping sauce of your choice.

Be sure to visit Lisa's blog

Puff Pastry Pinwheels

Prep Time:  10 Min
Cook Time: 10 Min
Ready In: 20 Min

 Yield 8 servings

Ingredients:

    * 1 (17.5 ounce) package frozen puff pastry sheets, thawed
    * 5 ounces prosciutto or deli ham, thinly sliced
    * 5 ounces Parmesan cheese, thinly sliced
    * 2 teaspoons prepared Dijon mustard

Directions:

1. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick oil spray. 

2. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto/ham, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. 

3. Bake 10 to 12 minutes.

Savory Parmesan Bites

Prep Time:15 min
Total Time:30 min
Makes:32 servings

Ingredients:

1 pkg. (8 oz.) Cream Cheese, softened
1 cup  Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup  chopped red peppers
1/4 cup chopped fresh parsley
 
Directions:
Heat oven to 350°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.

Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Top with peppers and parsley. Fold 1 long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.

Bake: 13 to 15 min. or until golden brown.