Archive for the ‘Hors d’oeuvres’ Category

Party Sausage Rolls


YIELD 24 sausage rolls

6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumbs or 1 cup dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1⁄2 cup milk
salt and pepper
1 egg
2 tablespoons milk


Pre-heat your oven to 425 F /220c.

Lay all the sheets of pastry out on your counter top.
In Australia, this pastry comes interleaved with plastic, which you still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 395F/200c and cook for a further 20 minutes.

Remove to a tray to cool a little before serving them with ketchup or your favorite BBQ sauce.

Sausage Cheese Balls


1 1/2 cups Bisquick, or baking mix
1 Pound of hot breakfast sausage
Pinch of Cayenne pepper
Pinch of black pepper
Pinch of crushed red pepper flakes
1/4 cup milk
8 oz. pack of shredded cheddar cheese. I use mild cheddar cheese, but sharp cheese is also good

Put everything in the bowl and mix. This is easiest to do with your hands.
Roll the mixture into balls, a little smaller than golf balls. Makes about 48 cheese balls
Place the sausage balls about 1/2 inch apart on a foil lined cookie sheet.
Bake at 370 degrees for about 20 minutes. The Bisquick balls should be lightly browned with the meat cooked through.

Smoked Bacon Wrapped Onion Rings


Can't remember where I got this photo so can't give any credit for it!

Can’t remember where I got this photo so can’t give any credit for it!


1 or 2 large sweet onions

1 lb bacon

Your favorite seasonings for pork

Soaked toothpicks or wooden skewers


Peel and slice onions into 1/2 inch width onion rings.  Fully wrap each ring in bacon and secure with a wet soaked toothpick. Add you favorite dry rub, seasonings,etc. Place in smoker or on cooler side of grill and allow the bacon enough time to cook and render most of the fat. Cool down and remove toothpicks before serving! Great appetizers while waiting on your Pork Butt to smoke!

Cranberry Medallions!


Photo By Carolyn Davidson Hicks

Looking for a way to serve that jellied cranberry sauce? Simply remove the sauce from the can by cutting off the lid with your can opener, then, poke a small hole in the other side of the can  to allow air in the can. This will make it easier to remove the sauce.  Then, slice 1/4 inch depth rings. Take a shot glass or small cookie cutter, any shape you like, and cut out pieces. Place on your holiday plate as a garnish!

After the holidays, use extra cranberry’s on any dish by cutting out shapes as a garnish!

You can also make Hors d’oeuvres by placing each medallion on a cracker with cheese, on a small leaf from boston butter lettuce, or just about anything that is small and can hold the medallions!

Zucchini Planks

Zucchini Planks

Zucchini Planks ready for the oven! Photo By Carolyn Davidson Hicks

Ready to serve!

Ready to serve! Photo By Carolyn Davidson Hicks

2 medium zucchini sliced long side and thin
1 tomato chopped
1 cup of shredded Parmesan, Romano and Asiago Cheeses
Olive Oil
Salt and  pepper

Brush zucchini with olive oil, salt and pepper on both sides. Brush one side with Pesto, sprinkle tomatoes and cheese on top. Bake in oven at 350 for 20 minutes or until tender and cheese bubbles and browns.

Cut  into smaller pieces to serve as Hors d’oeuvres!

Cheeseburger Deep Fried Balls

Fried HOT Cheeseburger Balls!

Fried HOT Cheeseburger Balls! Photo By Carolyn Davidson Hicks

1 cup of bisquick mixed with 1/3 water
Hot Sauce
1/2 lb hamburger
1 beaten egg
10 Cheddar Cheese in 1/4 inch cubes
1  tablespoon of celery salt
Salt and pepper

Mix egg, breadcrumbs in hamburger. Roll out enough to put one cube of cheese in each ball. Bake at 325 for about 12 minutes. Allow to cool. Soak with hot sauce and place in freezer for 15 minutes for pre-frozen consistency.

After pre-frozen, dip in batter with toothpick in each meatball. Place meatball with toothpick and batter in hot oil that is at least 350. Deep fry until golden brown.


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Outdoor Cooking