Have you ever gotten that surprise guest or an impromptu family dinner? Been blindsided by a neighborhood get together or friends show up for the football game that starts in 5 minutes? Before you know it, you are hosting a party. Large or small, don’t be caught off guard. Here are some great make ahead hors d’ oeuvres that you can grab out of your freezer. Your guests will think you are the hostess with the mostess when you whip this up!
BUFFALO CHICKEN DIP
- 1 8 oz pacakge Philadelphia cream cheese
- 1/2 cup Franks hot sauce
- 1/2 cup blue cheese or ranch dressing
- 2 cups shredded, cooked chicken
- 1/2 cup crumbled blue cheese or other shredded cheese
Combine all the ingredients in a dish (if freezing, use a foil dish). Bake for 20 minutes or until heated through.
SPINACH & ARTICHOKE DIP
- 1 10 oz package frozen chopped spinach thawed and drained
- 2 cups lowfat sour cream
- 1 8 oz package cream cheese
- 1 cup shredded mozerella
- 1/2 cup grated parmesean cheese
- 1 can artichoke hearts drained and chopped
- 1 tsp pepper
- 1 garlic clove, minced
Combine all ingredients together. Mix well. Divide into 4 portions and freeze in ziploc bags.
When you are ready, bake them at 350 degrees, stirring once or twice until heated through (about 30 minutes).
I've posted a baked brie recipe before but there are so many variations of it. It is great to freeze and then pop in the oven when you are ready.
Here are some fillings if you don't want mushroom:
Soak 1/4 cup cranberries in water for a minute so they aren't hard.
In a small pan, melt a tablespoon of butter and add 1/3 cup pecans and 1/4 tsp cinnamon and toast for about 3 minutes. Place brie in the middle of the puff pastry. Top with the pecan mixture first then 1/4 cup of brown sugar and finally the cranberries. Wrap up and bake as previous instructions.
Artichoke, Sun-dried tomato and pesto:
Mix 1/2 cup chopped artichokes, 1/4 cup pesto and 1/2 cup sun-dried tomatoes together. Pile on a wheel of brie. Wrap with puff pastry and bake as previous instructions.