Satisfying Finger Foods?

I know, the above title may be an oxymoron. I have learned the hard way that when one is invited to a finger food party, one must either eat beforehand, or make their offering very filling, and chow on it. I’m opting for…both. I plan to eat dinner with the fam before I go to next Friday’s fete, and to bring something that all who attend who didn’t eat a real meal will be thanking me heartily that I brought. Any suggestions? I have a couple bags of meatballs, or could do something with shredded chicken or ground beef. Fill me up with your ideas.

3 Replies to “Satisfying Finger Foods?”

  1. Mmmmmmmmmmmmmmeatballs! I love flavorful meatballs. Anything with protein will be a good filler. If you want to get fancy, you could toothpick together little chunks of meat and cheese or cheese and olives etc . I can almost taste the meatballs though.

  2. My favorite thing to take, Clubhouse Chicken Squares…similar to veggie pizza, but oh, so much better. I usually have most of the ingredients on hand too, so it always seems easy. The only problem is, that it seems to disappear very fast ( I think at the last Fields family fest, it lasted maybe 10-15 mintues). Heres the recipe:

    2 packages refridgerated crescent rolls
    1 package (8 oz) cream cheese, softened
    2 Tablespoons Mayo
    1 tsp. Dill (maybe a little more if you like it or substitute a different herb that you like)
    10 oz. chicken diced (a leftover breast or two…or even canned chicken if you have it)
    1/2 small cucumber seeded, sliced and quartered
    2 plum tomatoes, seeded and diced (this time of year I use grape tomatoes, cause they’re SO sweet!)
    1/2 cup shredded cheddar
    6 slices of bacon, cooked crisp and crumbled.

    Fill a cookie sheet with the crescent roll dough to form the “crust.” Bake at 375 for 12-15 minutes, or until golden brown. Cool completely.

    Combine cream cheese, mayo, garlic and dill. Spread over cooled crust.

    Top with chicken, cucumbers, tomatoes, cheddar and bacon. Refrigerate at least 1/2 hour before cutting into squares and serving.

    I’ve made this the day before and it stays really well ( I do cover it with Saran wrap!)


Comments are closed.