Christmas cocktail party appetizer ideas?!

Question: I need to bring one meat and one non-meat. Thanks!

Answers: I need to bring one meat and one non-meat. Thanks!

Easy appetizers:

1. Asparagas wrapped in prosciutto (steam asparagas until crisp tender, then put in ice water to stop cooking process. Drain, pat dry, and wrap with thinly sliced prociutto or ham)
2. Deviled eggs (to your egg yolk mixture add curry powder, sweet relish, and mayonais. Sprinkle with Hot Hungarian Paprika for a kick)
3. Smokies in crescent rolls (cut each crescent dough into four pieces and wrap around smokies. Bake until golden brown. Serve with sweet hot mustard or barbecue sauce.)
4. Hot artichoke dip with blue corn tortilla chips (2 cans artichoke hearts, drained and chopped; 1 can diced green chili; 1 T lemon juice; 1/2 tsp hot sauce; 1 cup mayonaise; 2 cups good shredded provolone or parmesan cheese. Mix and bake until golden brown. Serve with chips)
5. Peppered salami rollups: (spread each slice with cream cheese and place a small cornichon in the center. Wrap salami around it and secure with toothpick)
6. Spinach dip in bread bowl: (get 2 packages of Knorr vegetable soup mix and mix with sour cream, water chestnuts, mayonaise, and drained defrosted spinach. Serve with chunks of bread and crackers)
7. Prawns with cocktail sauce: (on serving dish over ice, place lettuce leaves, prawns and slices of lemon. In hollowed out bell pepper, place your favorite cocktail sauce and put in middle of lettuce/prawns.)
8. Mushrooms en Croute: (Take crimini mushrooms and remove stems. In each mushroom, place herb and garlic boursin or cream cheese. Wrap each mushroom in puff pastry and twist the top. Brush with egg wash and bake until puffed and golden. Serve warm.)

Bacon Wrap Arounds.
Mix together
6 ozs minced cold cooked meat.
4 ozs cottage cheese.
1/2 stuffing mix.
1 medium finely chopped onion.
Salt and pepper.
1/2 chopped red Bell pepper.
1 tablespoon of chopped parsley.
Spread the mixture on the strips of bacon and secure with a cocktail stick.
Place on a greased oven tray and bake for 20 minutes at 180C (350F)

Cheese Rolls.
Spread sandwich bread with butter or margarine and sprinkle with grated tasty cheese and fold into 3.
Place under a heated grill, and toast turning when the first side is done. Spread with butter on the top and serve.
Options; add some spring onions, chives or garlic chives, spread bread with butter and vegemite, or make with cold mince.
Options; To toast, use a sandwich press, George Foreman Grill etc.

For the non-meat I like to make snow peas stuffed with Boursin. Just take a paring knife, slit open the pea, take out any peas that are oversized, take a butter knife(gently) and stuff the Boursin. It is always the most popular appetizer. It is easy to pick up and fits nicely in the mouth! If that one isn't to your liking, I like Roquefort Grapes. It is a little more complicated. Take Roguefort cheese with cream cheese, a bunch of nice red grapes wash and dried, take the cheese mixture in your fingers and cover the grapes with it. It works best when the grapes are completely dry. To finish, take crushed walnuts and roll the grapes in them. Good Luck!

Non Meat:
Taco dip
Mozzarella sticks

Cocktail wienies
Cheese, crackers and pepperoni platter
Nachos with steak meat

These are neat.

Everyone like Mexican.

Get some Wonton wraps at you local store. Put the wraps in muffin tins and pre-bake them until they are almost done.

Brown some ground beef or sausage (your choice here) and drain it. I use hmaburger. Add a packet of ranch dressing mix (dry) and mix well. Put a dollop of meat in the pre-baked bowl and then a layer of grated cheese (your choice), a layer of meet and top off with more cheese. Place this back in the oven and bake until bubbly.

Make a couple of two or four batches because they will disappear.

If you have other Mexican sides such as salsa, shredded lettuce and tomatoes (chopped), sour cream to top these with it will be a hit.

Another easy thing to do is get some tortilla shells. You can get spinach (green) and tomato (red) ones. Festive huh?

Get some cream cheese and mix it with dried cranberries and finely chopped pecans. spread each one and roll. Cut into bite size pieces. You can also use cream cheese and pineapple chunks (drained). Cream cheese and ham. Be creative.

Another good thing to do is get a package of croissants. Slit them down the middle.

One the side make some vanilla pudding. After it is set put pudding between each of these croissants and make a sandwich. Sprinkle them with powdered sugar. If you don't want to use vanilla pudding use your favorite.

You can also get some cocktail wienies and wrap them in any extra Wonton wrap you have and bake them. Pig in blankets always go fast. Have some honey mustard for dipping.

This one for meat...

Italian Appetizer Bites

2 packages (8 oz each) refrigerated crescent rolls
? pound sliced deli salami
? pound sliced deli ham
? pound slide deli provolone cheese
7 eggs
1 cup parmesan cheese
2 jars (12 ounces each) roasted red peppers, drained

MAKES: 32 pieces. PREP: 15 minutes.
BAKE: at 350° for 60 minutes.

Heat oven to 350°. Coat 13x9x2” glass pan with nonstick cooking spray. Unroll 1 package of the crescent rolls and line the bottom of the pan. Pinch seams together.

Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 eggs and the parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture & peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares & serve.

This one for non-meat....

Pecan Cream Cheese Ball

2 - 8 ounce packages cream cheese – softened
1 – 8 ? ounce can crushed pineapple, drained
2 cups (7 ? ounce bag) pecans, chopped
? cup finely chopped green pepper
3 tsp finely chopped onion
1 tsp seasoned salt

Mix all; form into 1 large or 2 smaller balls. Can be frozen. pssst.. this is REALLY good

Deviled eggs are always good

Ham and Cheese Squares...

I take these often because they can be served at room temperature

Layer in lightly buttered 13 x 9...

12 oz shredded cheddar
5 -6 seeded jalapenos
12 oz shredded Monterrey kack
1 C. finely diced ham

Pat this down and pour 7 beaten eggs over it. Bake at 325 for 45 min.

Cool and cut into squares. Refrigerate left overs.

chesese ball shrimp crab dip slaw brownie

These are simple, easy and tasty. One can of fruit cocktail drained and mixed with cool whip and tiny marshmallows.

The little smokies in BBQ sauce and dumped in a crock pot, you can put that on low and simmer for hours.


12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce

MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.



4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice

Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.



3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey

Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.



Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!


1 can (14.5 oz) Muir Glen? organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape?o chile, seeded, finely chopped


3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Makes 12 servings (1/4 cup each).

Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.



1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.

Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.

Beef and Olive Empanaditas Prep: 1 hour
Bake: 15 minutes
6 ounces lean ground beef
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup chopped pimiento-stuffed green olives
1/4 cup tomato sauce
2 tablespoons golden raisins
1 recipe Empanadita Pastry
1 egg
1 tablespoon water

1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.

2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.

3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

4. Empanadita Pastry: For pastry, in a large bowl, stir together 3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until mixture resembles cornmeal. Add 1/2 cup milk and 1 beaten egg; stir until mixed.

Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.

5. Make-Ahead: Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.

Sweet and Sassy Meatballs 64 meatballs Start to Finish: 30 minutes
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)

1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.

2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.

3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.

4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.

5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.

meat balls in bbq sauce

Giant Green Olives

That'll do it - simple is easy and always a hit

Hot Dog

Non-meat would be an easy to make chili con queso -
Easy & delicious

1 pkg Velveeta (mild or hot)
1 can Hormel No-Bean Chili
1 jar salsa (use the salsa heat of your choice)
Microwave till hot and gooey, serve with taco chips.

With Meat - and not real expensive
Make ham roll-ups.
Buy some sliced deli ham, smear it with a thin layer of softened cream cheese. Then roll it up with a cleaned green onion inside. Make sure the green onion has some green attached and is the width of the ham slice. Let that sit for several hours or even better overnight for the flavors to meld.
Then when ready to serve slice them in about 3/4 - 1" pieces and put on a platter. Easy and pretty as well as tasty. People gobble them up. Looks like more work that it actually is...

meat - chicken strips and sauce. Cut chicken breast in strips, dip in egg wash, then crushed vanilla wafers. Put on cooling rack over cake pan in over @ 425 for 20 min. Use a tart fruit dipping sauce (cranberry raspberry is great) Really easy.

Non meat - cream cheese soften, mix with shredded monterey jack cheese, add chopped chives and sweet red roasted peppers (drained and chopped) Mix well, form into a ball and serve with crackers or pulled hawaian bread or pumpernichel. Easy and ymmm!

Meat -
Mini reubens - use one of those mini pumpernickel loaves. Line a cookie sheet with foil and then do a layer of the bread. Layer with corned beef and then a slice of swiss cheese on top. Broil until bubbly. Serve with Russian dressing, mustard, sauerkraut on the side.

Non meat-
Take a piece of fresh basil, put a slice of cherry tomato on top of that, and then 1/2 of those mini fresh mozzarella balls on top of that. Serve with balsamic vinegar and good olive oil.

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