Mason County News
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Family Times
Wednesday, July 7, 2010 • Posted July 7, 2010

Fabulous Finger Foods

’Tis the season for barbeques and parties, and finger foods are perfect for the grab and go meal!

Pigs in a Blanket:

Using refrigerated crescent rolls and hotdogs, roll each hotdog in an unbaked crescent roll. Place in a 9X13 pan or cookie sheet, and bake according to crescent roll package directions. Serve with ketchup and mustard, or ranch dressing.

Easy Boneless Hot Wings:

Bake up some plain, breaded chicken chunks according to package directions. Then dip them in a mixture of your favorite bbq sauce, hot sauce (like Frank's or Tabasco), Mexican seasonings (i.e. Cayenne pepper, cumin, or Mrs. Dash Extra Spicy or Southwest Chipotle). Serve with blue cheese dressing and celery sticks.

Cucumber Pita Sandwiches:

Mix softened package of cream cheese and package of dry Italian dressing powder mix until smooth. Refrigerate overnight.

Spread on top of flat pita bread (not pockets). Place slices of unpeeled, patted dry cucumbers over spread, top with pita bread with cream cheese spread. Cut into triangles using pizza cutter and serve.


Warm some corn tortillas, just until flexible. Place some already prepared taco meat and shredded cheese in each of them and roll.

Baste with vegetable oil and bake on 350F until crispy.

Fried Yellow Squash/ Zucchini:

Cut squash into 1/4 inch slices. Heat 1/2 inch frying oil in skillet; sprinkle each slice with cornmeal, garlic powder, lemon pepper and parmesan cheese. Fry until golden brown and flip; repeat steps. (Hint: wipe out oil with paper towel after each batch to avoid blackening)

Cheese Puffs:

Put 2 cups shredded sharp cheddar cheese and 1 lb. butter in food processor and mix until smooth. Add a cup of flour and mix well.

Roll out to 1/4 inch thickness. Cut dough into 2 inch squares. If you like, wrap a pimento olive with each square, sealing the seams. You could also just bake them plain! Place on cookie sheet and bake on 350F until golden brown and crispy.

Easy Nacho Cups:

Using Tostitos Scoops, place a spoonful of already prepared warm taco meat in each scoop and top with shredded cheese. Top with your favorite nacho toppings such as: sour cream, salsa, sliced black olives, jalapeno slices, chopped onion and chopped tomatoes.

Pizza Roll-Ups:

Unroll refrigerated crescent rolls into triangles.

Sprinkle each crescent roll with garlic and Italian seasonings. Place 4 slices of pepperoni on each triangle. Place 1/2 a piece of string cheese on each triangle. Roll up, sprinkle with garlic and Italian seasonings again and bake according to the crescent roll package directions or until brown. Dip in warm pizza sauce.

Sweet Turkey Wraps:

Soften 1 pkg. cream cheese and mix with 2 tbs. applesauce and 1 tsp. dried thyme until smooth. Spread evenly onto fajita size tortillas. Place thin sliced turkey on each tortilla and roll. Wrap each rollup in plastic and refrigerate for 2 hours until firm. Cut into one inch slices and serve.

Goldfish Crusted Chicken Fingers:

Pour 1 bottle of buttermilk ranch dressing in a large bowl. Crush 1 pkg. of cheddar goldfish crackers in another bowl. Using chicken tenderloins, dip in dressing, allowing excess to run off, then dip in the crushed crackers. Place in foil lined pan, sprayed with non-stick cooking spray and bake for 10 to 15 minutes or until chicken is done inside at 350F. Dip in additional dressing if desired.

Tortilla pinwheels:

Blend together a block of cream cheese (or use Neufchatel, it’s better for you and tastes great too) with some shredded cheddar or any kind of cheese, a little garlic powder, and some diced green chili if you have it. A little bit of hot sauce will work also. Spread the mixture on a softened flour tortilla and roll the tortilla up. Then slice it into small pinwheel shaped pieces (you can eat the ends yourself since they’re not pretty)!

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