Easy App Recipes for Holiday Entertaining

Celebrating the New Year provides a great opportunity for getting together with friends and neighbors.  Our group usually goes by the rule of “bring an app to share” so we get to try a wide variety of recipes while mingling.  If you need to prepare an easy and delicious appetizer this year, try one of these creative ideas.  They have been a favorite at my holiday gatherings!

Holiday Cucumber Cups
Recipe via FamilyFun Magazine

Ingredients

• 6 medium cucumbers
• 1 (8 oz) container red pepper hummus
• 1 (8 oz) container lemon hummus
• Chopped chives for garnish

Directions

1. Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes). We did a combo of the two, as shown above.
2. Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice. (A great job for kids!)
3. Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.
4. Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).

Chicken Chili Cheese Cups
Recipe from FamilyFun Magazine
Ingredients

• 2 eggs
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cooked chicken, finely diced
• 1 (4-ounce) can diced green chilies
• 2 tablespoons finely chopped cilantro
• 1/2 cup shredded Monterey Jack
• 30 mini phyllo shells

Directions

1. Heat the oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks.
4. To serve, simply reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.

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