For any bride, it can be heartbreaking and gut wrenching to put down money when it comes to catering the food for the big day. And I am not being sarcastic, believe me. I have two sisters that got married and experienced the same pain.
Especially when it comes to the cocktail hour and hors d’oeuvres, it can seem like such a waste of money for just a few small snacks and appetizers that will not last very long. So why not pick up this project, save a few bucks, and prepare the appetizers yourself? Grab a few bridesmaids, your favorite aunts, and your wonderful momma, collect the ingredients for these awesome recipes, and prepare away!
1. Bangin’ Buffalo Chicken Cheese Balls
• 2 store bought rotisserie chickens
• 1/2 cup of hot sauce
• 2 teaspoons ground black pepper
• 4 cups bread crumbs
• 3.5 cups cheddar cheese
• 1/2 cup freshly sliced scallions
• 2 cups all purpose flour
• 6 beaten eggs (lightly)
• Vegetable oil for frying
• Yield: 35-40 balls
• Heat oil to approximately 350 degrees Fahrenheit.
• Get rid of the skin from the chicken and keep the meat.
• In a mixing bowl, combine the chicken, hot sauce, pepper, cheese, and scallions.
• Roll the chicken into golf ball sized balls.
• Put the flour, eggs, and bread crumbs into three different bowls. Roll the balls in the flour first, then the eggs, and lastly the the bread crumbs.
• Once the oil is hot and ready, place the chicken balls in the pan in batches. Let each batch fry for approximately two minutes.
• After each batch is finished, let the balls sit on paper towels in order to drain the extra oil.
• Let cool and then enjoy! Dip in ranch, bleu cheese, or any other sauce that may be desired!
2. Dainty Caprese Bites
• 4 cups mini bocconcini pieces
• 2 cups balsamic vinegar
• 4 cups cherry tomatoes
• lots of fresh basil
• pepper and salt to taste
• Yield: 8
• Cook the balsamic vinegar in a skillet, stirring occasionally, over medium heat until thickened.
• On a toothpick, add a piece of bocconcini, a basil leaf, and a tomato. Do this with the rest of the leftover ingredients.
• Add salt and pepper to taste.
• Use a spoon to drizzle the balsamic dressing over each appetizer.
• Serve and enjoy!
3. Individual Fiesta Dip Cups
• 2 16 oz. cans refried beans
• 2 1 oz. packages of taco seasoning
• 2 cups guacamole
• 2 8 oz. containers of sour cream
• 2 cups salsa
• 2 cups shredded cheddar cheese
• 4 Roma tomatoes, diced
• 1 bunch of sliced onions
• 2 2.25 oz cans of drained and sliced olives
• tortilla chips
• 16 9 oz. plastic cups or tumblers
• Yield: 16
• In a small mixing bowl, combine the taco seasoning and refried beans.
• For layer one, put 2 tablespoons beans and taco seasoning in the tumblers or cups.
• For layer two, put in 2 tablespoons of sour cream. For layer three, put in 2 tablespoons of guacamole.
• For layer four, layer in 2 tablespoons salsa. For layer five, sprinkle in 2 tablespoons of cheese.
• For layer six, add in 1-2 teaspoons tomatoes. For the final top layer, sprinkle the onions and olives on top.
• For the garnish, put one chip on top of each cup.
• Keep cool in fridge until ready to serve. Serve with tortilla chips.
4. H-angry Hummus Quesadillas
• 8 whole wheat tortillas
• 1/2 cup of hummus
• 1/2 teaspoon ground cumin
• 2 tablespoons minced cilantro
• 1 avocado, cut into 24 slices (12 on each half)
• Shredded cheese to taste (Suggested: queso refresco)
• Yield: 24
• Using a circular cookie cutter or the bottom of a cup to trace to cut, cut three circles in each tortilla.
• In a separate mixing bowl, mix together the hummus, cumin, and cilantro.
• Spread one teaspoon of the hummus mixture on the tortillas.
• Divide the avocados and whatever cheese you decide on. Add the divided amount on each half of the tortilla circle.
• Heat up a skillet on the stove and cook quesadillas until brown, approximately two or three minutes per side of the tortilla.
• Serve and enjoy!
5. Quick and Easy Crockpot Barbecue Kielbasa
• 4 cups ketchup
• 1 cup light brown sugar
• 2 tablespoons Worcestershire sauce
• 4 teaspoons Creole mustard
• 2 teaspoons hot sauce
• 2 medium onions, chopped finely
• 1 cup Bourbon
• 4 lb. Kielbasa, cut into 1/2 inch rounds
• Yield: To feed a crowd!
• Combine all ingredients into a crockpot.
• Put a lid on the crockpot and cook on low for anywhere from four to six hours.
• Once finished cooking, put Kielbasa rounds on toothpicks.
• Serve to your starving guests!