Reindeer Appetizer Bar Part One

Reindeer Potluck Appetizer Bar 

When one small bite will do

Cook's Notes: A recipe for success-provide the refreshments and invite guest to bring an appetizer to share. Sharing the holiday spirit with others makes for a fun evening.    

Cream Cheese and Bacon Cucumber Bites 

Ingredients:

• 2 large English cucumbers
• 8 oz cream cheese, softened (I always use a 1/3 less fat)
• 1 cup Italian mix shredded cheese
• 2 crushed garlic cloves or 2 tsp minced garlic
• 2 teaspoons chopped chives
• 1-2 TB. dry Ranch seasoning
• 1/2 cup bacon crumbles or use prepared dry bacon crumbles

Directions:

• Wash the cucumbers very well and peel them in a zebra pattern. Cut the cucumbers into about 1-inch thick rounds. 
• Using a small spoon, scoop out some of the cucumber pulp to form little cups. 
• Combine cream cheese, shredded cheese, garlic, chives, ranch seasoning in a mixing bowl. Mix very well until all ingredients are thoroughly combined. 
• Spoon the cheese mixture into the cucumber cups. Top off with some bacon crumbs. Refrigerate until serving. 
  

Hot Artichoke and Crab Dip

Cook's Notes: A real crowd pleaser of a dip- it's warm, gooey, cheesy and oh so good! 

INGREDIENTS:

• 8 ounces cream cheese, at room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (14-ounce) can artichoke hearts, drained and quartered, patted dry with a paper towel 
• 12 ounces lump crab meat
• 1 cup shredded fontina or cheddar cheese, divided
• 1/2 cup shredded pepper jack cheese
• 3 green onions, thinly sliced
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

Directions:

• Preheat oven to 425 degrees. Lightly grease a 9-inch baking dish.
• In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina, white cheddar or cheddar cheese and pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
• Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
• Place into oven and bake until bubbly and golden, about 20-25 minutes.
• Dipping Ideas
  Crostini
  Tortilla chips
  Crackers
  Baguette ripped into pieces
  Bell pepper slices
  Carrots
  Make a crudités platter with this dip in the middle 

Another Optional Crab and Artichoke Dip with a Southwestern Flair

Ingredients:

• 8 oz bag grated mozzarella cheese
• 8 oz bag grated Parmesan  cheese
• 14 oz can artichokes, drained and chopped
• 1 cup real mayo
• 4 oz. can drained jalapeños
• 1 tsp. garlic powder
• 8 oz crabmeat chopped

Directions: 

• Mix it all together and put in a lightly greased pie plate.
• Bake at 350 degrees for 30 minutes.

Oreo Truffle Cookies

Cook's Notes: Oreo Truffle Cookies has only three ingredients:
1 package regular Oreo cookies
1 package full fat cream cheese (8 oz.)
2 packages (total 16 oz.) melting dark chocolate, white chocolate or both

Compared to other cookies on a plate below which took way more time with a lot more  ingredients this cookie was the most popular with the crowd. What a surprise!

Cooking Tips: 

• Using top grade Ghirardelli melting chocolate makes a huge difference in the taste. But it does set quickly so only do two cookie balls at a time and then add your decorative toppings. I did one whole tray not knowing this and by the time I went to add topping decorations they did not stick!! Lesson learned.
• Oreos – don’t use double stuff or flavored Oreos, just the standard work best here.
• Cream cheese – avoid using low fat. Standard full fat cream cheese will give the best flavor and consistency. Make sure cream cheese is softened.
• Paper liners found in baking aisle near cupcake liners.

Directions:

• Prepare a baking sheet: Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
• Crush Oreos: You will use a total of 36 Oreos. Do 12 cookies at a time in the food processor (use entire cookie, don’t remove cream filling) and pulse to fine crumbs. Alternatively this can be done by hand by placing Oreos in a gallon size resealable  Chill in freezer 20 minutes for easier handling. 
• Shape mixture into balls about 1 large tablespoon at a time. Form into balls and place on lined baking sheet. 
• In a bowl melt chocolate in microwave.  Do 2 cookie balls at a time covering completely in chocolate and decorate with toppings.  
• Place cookie balls in small paper liners. Refrigerate until serving. 
• Suggested toppings: Crushed peppermint candies, crushed cookie crumbs, sprinkles

Note: White melting chocolate is another option 

This photo plate of Oreo Truffles is from CookingClassy.com   and recipe above makes about 30 Oreo Truffles.

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Appetizer Bar Part Two