Easy Finger Food Recipes

by Michele Cheplic | More from this Blogger

01 May 2009 08:58 PM

I know when one of my recipes hasn't gone over well with the family when I'm done doing the dishes and my young daughter is still sitting in front of a plate full of food. This usually happens when she cannot identify at least a couple of the ingredients in the entree. Fortunately, it rarely happens when I make the following recipes.

These simple dishes are as easy to make, as they are to eat. No utensils required to devour. Just come to the table with clean hands and you're ready to go.

HOT TURKEY AND SWISS CHEESE SANDWICHES

Ingredients:

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons mayonnaise

1/2 teaspoon tarragon

4 slices your favorite bread

4 thick slices Swiss cheese

4 ounces sliced, fully cooked turkey

1 1/2 tablespoons butter

Directions:

In a small bowl, mix mustard, mayonnaise and tarragon.

Spread on bread slices.

For each sandwich, top 1 of the bread slices with half the cheese and turkey. Cover with another bread slice.

Melt butter in a large non-stick skillet.

Add sandwiches. Cook over medium heat, turning once, until bread is toasted and cheese is melted, 3 to 4 minutes on each side.

Serve hot.

HOMEMADE GUACAMOLE

Ingredients:

4 avocadoes

4 medium tomatoes, diced

1/2 small onion, diced

2 Serrano peppers, diced

Cilantro leaves, diced

2 limes

Garlic

Salt and pepper to taste

Directions:

Mash the avocadoes and then add all of the diced ingredients.

Add the juice of 2 limes, garlic, salt and pepper.

Mix together and serve with chips.

MINI CHEESECAKES

Ingredients:

4 ounces cream cheese, softened

3 tablespoons sugar

1 teaspoon flour

1 egg

1/2 teaspoon vanilla extract

2 teaspoons lemon juice

15 mini fillo shells

1/4 cup fresh berries, or canned pie filling

Directions:

Preheat oven to 325 degrees.

In a small bowl, beat cream cheese, sugar and flour.

Blend in egg, vanilla and lemon juice, until smooth.

Spoon 1 rounded teaspoon of filling into each shell.

Bake for 12 to 15 minutes.

Let cool for 10 minutes.

Top with 1/2 teaspoon of fruit and serve.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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