Couldn't decide on just one!

This week on Kelly's Korner's Show Us Your Life it is your favorite appetizer. Appetizers are my favorite part of the meal! And, of course, there is no way I could pick just one so I picked FOUR!

Here they are:

Tiny Chicken Turnovers

from

allrecipes.com

3 tablespoons chopped onion

3 tablespoons butter

1 3/4 cups shredded, cooked chicken meat

3 tablespoons chicken stock

1/4 teaspoon garlic salt

1/4 teaspoon poultry seasoning

1/4 teaspoon ground black pepper

1 (3 ounce) package cream cheese, diced

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1 cup butter, chilled

5 tablespoons cold water

Directions

1. In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
4. On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
5. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Italian Layered Dip

from

Foodnetwork.com

Crab Cakes

from

Allrecipes.com

Note: I triple the recipe and make smaller patties

1/3 cup dry bread crumbs

1/4 green bell pepper, seeded and diced

1/4 red bell pepper, seeded and diced

2 green onions, thinly sliced

4 sprigs fresh parsley, chopped

1/2 teaspoon hot pepper sauce

1 egg white

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1/4 teaspoon Old Bay TM seasoning

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

3 (6 ounce) cans crabmeat, drained and flaked

1/2 cup dry bread crumbs

1 cup canola oil for frying

Directions

1. In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
2. Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

And finally, my hands down favorite, super easy appetizer is...

Bruschetta

fromGuy Fieri

Ingredients

• 1 (12 to 16-inch) sourdough baguette
• 2 garlic cloves, halved plus 1 tablespoon minced garlic
• 5 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
• 2 cups diced Roma tomatoes
• 1/3 cup thinly sliced fresh basil leaves, plus more for garnish
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.

In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.

Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.


ENJOY!

• 8 ounces cream cheese
• 6 ounces goat cheese
• 2 cloves fresh garlic, minced
• 6 ounces pesto
• 8 ounces sun-dried tomatoes, chopped*
• *Note: if you use dehydrated tomatoes ? add a little water to them and allow them to rehydrate slightly.

Directions

Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.

To serve, turn upside down on a platter. Serve with crackers.