Hey everyone! I'm looking for good hors' deouvres recipes

[wakemeupwhenitsover]

for Super Bowl.

I'm a scratch cook but don't want to spend a ton of money. Also, any recipes that can be done at least in the morning (if not the day before) would be great.

I'm serving Beef Bourguignon with peasant French bread. And I thought I would make those 'hello Dolly' bars for desert. (to do list: search for that recipe)

any ideas are greatly appreciated.

:hi:

[grasswire]

1. one of our favorites...

...is an old Sunset Magazine recipe called "Hasty Hots." You can mix the spread up in the morning, and then just broil at the last minute. It's basically grated parmesan cheese, sliced green onion, and mayo, spread onto little rounds of rye bread and then broiled until bubbly and browned. Sounds simple, but is just delicious.

Boeuf bourguignon -- yum. Haven't made that for ages. I use Michael Field's recipe.

[NMDemDist2]

4. those are SO good! I vote Hasty Hots (and deviled eggs) and nuts

and veggies and cheese, how can you go wrong?

[murphymom]

2. deviled egg stuffed mini peppers

I made this for a holiday potluck in December and it seemed to go over well - I liked them, anyway.

Hard boil some eggs, cool, peel and grate. Mix with some good quality mayonaise and your favorite seasonings for deviled eggs (I used curry powder and a dash of salt and hot sauce). Slice mini-peppers in half lengthwise, seed and fill each half with the egg mixture. (I got a 2 lb. clamshell of mini peppers from Costco.) I garnished each one with a bit of olive and served them on a lettuce-lined platter.

[politicat]

3. Pepperoni rolls

Make a pizza dough or a savory bread dough, let rise once, then roll out to 1/2 inch thick. Top with a layer of deli pepperoni, sliced thin (this will set you back a whole $1.50 at the deli) and an 8 ounce brick of grated mozzerella. Roll up, press seams together, and bake for 45 minutes.

Remove from oven, let stand until warm to touch (about 25 minutes or so) slice. Makes about 20 rolls.

[GoneOffShore]

5. Prunes wrapped in bacon

on rosemary skewers.
Use smoked bacon slices, cut them in half, put a prune on the end and roll it up in the bacon. Secure it with a toothpick. Then take rosemary skewers and push one through the rolled up bacon/prune combo. Use one skewer for three to four prunes. Don't push them too close together. If you're not grilling, put the rosemary skewers with the bacon/prune combos on a baking rack over a shallow baking pan and bake in a 400 degree oven until the bacon is crispy.
If you can find them, use Pruneaux d'Agen, though any moist pitted prune will do.
Sounds fiddly, but it's really really pretty easy. And the last time I served these they disappeared as quickly as they came out of the oven.

And I've got a really good recipe for Tarte Tatin. Really simple.

[joneschick]

6. rosemary skewers?

where would I get such things? I've had the prune/bacon yummies, but really, rosemary skewers? I must know more.

[SoCalDem]

7. My guess? the dried stems of fress rosemary?

:shrug:

[NMDemDist2]

8. i assumed they were rosemary twigs partially stripped of their leaves

since rosemary grows on sticks (heck you wouldn't even need to strip them!)

[GoneOffShore]

9. You got it first time

If you grow rosemary in your garden you can let it get stalky and then use the stalks as skewers.
Strip the leaves off and push them through the bacon prune combo.
Although you can do this in the oven it's even better if you do it in a weber charcol grill - indirect heat - and be sure to use a drip pan!