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PARTY APPETIZERS FOR YOUR HOLIDAY GET TOGETHER
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Mar 14, 2025
PARTY APPETIZERS FOR YOUR HOLIDAY GET TOGETHER. Enjoy Sausage Rolls, Loaded Deviled Eggs, Pigs in a Blanket Wreath, or Crab Stuffed Mushrooms. Today's Recipes: https://catherinesplates.com/sausage-rolls-appetizer/ https://catherinesplates.com/loaded-deviled-eggs/ https://catherinesplates.com/pigs-in-a-blanket-wreath-appetizer/ https://catherinesplates.com/crab-stuffed-mushrooms-appetizer/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/
View Video Transcript
0:00
delicious sausage rolls so we're going
0:03
to start off with one pound of breakfast
0:07
sausage put it into a mediumsized bowl
0:10
all right I'm using the Jimmy
0:13
Dean and get all that goodness out of
0:16
there oh this breakfast sausage always
0:18
smells so good going kind of break this
0:22
up be easier to mix all together okay
0:25
we're going to crack in one egg we're
0:29
going to stretch out this sausage
0:31
mixture we got to bind it that's what
0:35
the egg is for oh we're going to add in
0:38
one cup of breadcrumbs now make sure
0:41
they're the original you don't want them
0:43
seasoned like an Italian seasoning or
0:45
anything like that all right we'll put
0:47
that in 2 tablespoon of parsley this is
0:51
just dried parsley flakes add a nice
0:54
color to the
0:56
dish all right let's put one over here
0:59
onion powder we're going to put in one
1:03
teaspoon let's get down there garlic
1:06
powder one teaspoon th one teaspoon now
1:11
what I like to do set that down just
1:14
kind of crush it up in your hand
1:17
releases the flavor pinch of black
1:19
pepper we're going to go in with half a
1:22
teaspoon of salt let's mix that together
1:24
we're going to combine it well as soon
1:26
as I get this all mixed up I'm going to
1:28
bring it back and we'll start the Second
1:30
Step it's all mixed up I just kind of
1:32
flatten it down in the bowl because
1:33
we're going to cut this into pieces
1:36
equally once we get our pastry rolled
1:40
out I'm using puff pastry there's two
1:43
sheets that come into a box you want to
1:45
make sure you thaw this out before you
1:48
use it sometimes it'll take about 40
1:50
minutes or so on your countertop I'm
1:53
using a piece of parchment paper and
1:55
just put it on a silicone mat open it up
2:01
take one out you're going to lay it on
2:02
the
2:03
parchment unfold
2:06
it take out the paper unfold
2:11
it take my rolling pen we're just going
2:13
to roll it out just a little bit thin it
2:16
out now I'm keeping an eye on those
2:18
three lines that we had the folds on
2:21
because that's where we're going to cut
2:23
I'm going to follow the fold line down
2:27
now you don't want to cut through the
2:28
parchment
2:30
there we go spread these
2:34
out we're going to divide the sausage
2:36
mixture six ways one two going to go all
2:40
the way down going to go get some gloves
2:42
on we're going to take one of the six
2:45
there what you want to do is just kind
2:47
of form it into a log shape roll it
2:51
squeeze it till we get a nice long shape
2:55
want it kind of even we're going to
2:58
place it down and then just just work
3:00
with it till you get an even long log
3:03
shape
3:04
here so once I get done with this one
3:08
I'll prepare the other three this up to
3:11
the top then we're going to bring this
3:13
one up to the top stretch it just a
3:14
little bit pinch it down going to close
3:18
it in at the end close it in at the end
3:21
here all right let me do the other two
3:24
bring a fork to the mix and do that
3:30
okay I'm going to cut off the ends
3:34
here it's just dough and then we're
3:37
going to cut these into 2in pieces now
3:40
you can make these bigger if you want ah
3:43
there we go you're going to take your
3:45
knife we're going to pierce the top of
3:48
the dough two
3:52
times all right we're going to lay them
3:54
on a sheet pan lined with some parchment
3:57
paper give them some space face about 2
4:00
in
4:03
apart these are going to be so fun to
4:06
eat they look pretty perfect for your
4:09
New Year's Eve
4:11
party okay I have a small bowl with one
4:14
tablespoon of water I'm going to crack
4:15
an egg into
4:18
it take your fork beat that
4:22
together until it's nice and frothy
4:26
we're going to take a pastry brush and
4:28
we're going to coat the top
4:34
s I'm going to place this in the oven
4:36
it's been preheating at
4:39
425° we're going to bake these for about
4:42
20 minutes until they get nice and puffy
4:44
and golden brown while that's happening
4:47
I'm going to make the second batch and
4:49
then I'm going to bring you back and
4:50
show you how I'm going to serve these up
4:52
just pulled these out of the oven don't
4:54
they look delicious look how golden
4:58
brown all the way way around all right
5:01
serve them up on a platter in the center
5:04
put to a little bowl and then fill with
5:06
your favorite dipping sauce I'm using a
5:09
honey mustard you can use Ranch buffalo
5:13
sauce whatever you like pigs in a
5:15
blanket now if you're using just a plain
5:18
work surface you can sprinkle a little
5:20
bit of flour on it we're going to open
5:21
up our can of crescent roll dough this
5:24
is an 8 count and it's the original
5:26
place it on our pork surface roll it out
5:29
now I'm going to separate them into the
5:32
eight
5:33
triangles we're going to give these a
5:35
little Zing you can use yellow mustard
5:38
or you can use a stone ground Dijon
5:40
mustard which we're going to use couple
5:42
of tablespoons takeing a pastry brush
5:46
we're going to dab it in there and then
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we're going to coat the whole Crescent
5:50
very lightly you don't want to get it
5:52
soggy all right we're on the last one
5:55
each one is going to make three start on
5:57
the big end of our long triangle start
6:00
right here and we're going to go down to
6:02
the
6:02
end and then right here and we'll do
6:06
that on all of them we're going to be
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using the beef little smokies they look
6:10
like that you know it smells like the
6:14
holidays take one of the Smokies we're
6:17
going to place it on one of the strips
6:19
the larger Edge there and we're going to
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roll this all the way to the
6:23
tip now we're going to put this on a
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sheet pan seam side down now I've lined
6:29
large sheet pan with some parchment
6:32
paper and I'm going to place a bowl
6:34
upside down this is about a 4 in bowl
6:37
and put it right in the center just to
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kind of give us a reference we're going
6:41
to be making a wath out of this we're
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going to place our pig in a blanket
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about 1 inch around the bowl to make a
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circle okay and just keep making your
6:56
circle remove the bowl we're going to
6:59
use that later now I've got 1 tablespoon
7:01
of water in a very small dish I'm going
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to crack an egg into
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it we're going to take a fork we're
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going to beat this together till it's
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frothy we're going to take a pastry
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brush we're going to brush the egg wash
7:15
onto the
7:18
crescents sprinkle some seeds on here
7:21
you can use poppy seeds or sesame seeds
7:24
we like the everything bagel seasoning
7:27
so we're going to sprinkle that on you
7:29
just want to cover each one it'll give
7:31
it a nice flavor don't those look cool
7:35
I've got my oven preheating at 350°
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we're going to bake it for about 12 to
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15 minutes until the crescents are nice
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and puffy and golden brown in color
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don't forget got that dipping sauce in a
7:47
small bowl we're going to measure out
7:50
half a cup of
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mayonnaise we're going to add 2
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tablespoons of sour cream we
8:00
go think one more 3 tablespoons of sour
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cream 2 tablespoons of stone ground
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mustard one two whisk this
8:12
together I've changed to a red dish
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it'll really bring out the that sauce
8:18
There we go okay these just came out of
8:20
the oven now what we did was we took the
8:23
parchment paper and just move the whole
8:24
thing onto a serving platter and we're
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going to place our dip right in the
8:28
center and then we're going to take some
8:30
fresh herbs now you can use
8:34
rosemary or you can use some thyme and
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place it
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around just like that I've got some
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cherry tomatoes I'm going to cut these
8:45
in half and then just kind of put them
8:48
on the
8:49
outside there we
8:52
go absolutely beautiful we are taking
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deviled eggs to another level loaded
9:00
deved eggs these are like ingredients
9:03
that you love on top of a baked potato
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we're going to put right into our eggs
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first thing we got to do is start with
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the eggs we're going to cook these
9:13
perfectly we're going to start in a
9:15
large Skillet and we're going to put our
9:17
eggs in I have seven in here these will
9:19
make 14 eggs I don't know if that's
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going to be enough 8 9 and 10 we'll do
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20 fill this with water water to about 1
9:30
in above the eggs now you always want to
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make sure that you start off with cold
9:36
water now I'm going to be adding in some
9:38
baking soda into my eggs and water and
9:42
that will help them peel at the end so
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I'm going to just shake in about 2
9:46
teaspoon put this on a high heat and
9:49
then you want to bring this to a boil
9:51
once the water comes to a rolling boil
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we're going to turn off the heat place
9:56
the lid
9:57
on we're going to let let this sit for
10:00
10 minutes I'm getting ready to pull my
10:02
eggs out now I'm going to put them into
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a large bowl of cold water I'm going to
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add some ice to keep it nice and cold
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that way it'll stop the cooking process
10:12
of our
10:13
eggs just going to use my spider tool
10:16
and place my eggs into the cold water
10:19
we're going to let them sit in there for
10:21
a few minutes so it cools
10:24
off that way we can handle the eggs now
10:27
that we've got our eggs peeled we're
10:29
going to take them we're going to cut
10:30
them lengthwise in half pop the yolks
10:34
out into a
10:35
bowl we're going to set these aside so
10:38
we can work on the yolk mixture I'm
10:41
going to take my egg yolks I'm going to
10:43
break them up a little bit all right I'm
10:46
going to keep that in the bowl because
10:47
I'm going to add in 1/4 cup of
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mayonnaise we're going to go in with one
10:55
teaspoon yellow
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mustard sweet r is one teaspoon 2
11:01
tablespoon of sour cream and two some
11:05
black pepper4 of a
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teaspoon we're going to go mild with the
11:10
salt in with an eighth of a teaspoon 2
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tablespoon of shredded cheddar cheese we
11:17
use a sharp and blend this all
11:21
together oh yeah that looks good in
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there I'm telling you what you cannot
11:25
mess up a deviled egg we're going to
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bring over our egg whites and start
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stuffing
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them let's load our deved eggs up bacon
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pieces we're going to sprinkle these
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right on top of the
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eggs let's add some shredded
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cheese we got some green onions I'm just
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going to use my herb Chopper here what
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do y'all think my loaded deviled eggs
11:53
what is the perfect
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appetizer crab stuffed mushroom we're
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going to show you everything you're
11:59
going to need to make these this is my
12:01
husband Thomas hey I'm not a big
12:04
mushroom fan neither am I a crab fan but
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I will make foods that I don't like for
12:10
my family Thomas is cleaning off 16 oz
12:14
of whole mushrooms while he's doing that
12:17
I'm going to take an onion and I'm just
12:20
going to really cut this very small and
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we're just going to use like half of it
12:25
I'm going to take my knife I'm just
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going to run through the lines of the
12:28
onion
12:30
really thin I'm going to run my knife
12:33
through that as we turn the
12:36
onion okay the mushrooms are all clean
12:38
take the stems out of the mushrooms
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twist it and pop it out now we're going
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to chop up a few of these into the
12:45
onions here that way it'll bulk up our
12:49
filling I'm going to get our Skillet
12:50
ready Thomas is going to add about one
12:53
tablespoon of cooking oil which we're
12:55
using an avocado oil place it on a
12:58
medium Heat heat and then once that gets
13:01
hot we're going to start adding in our
13:03
onion and our chopped up mushroom stems
13:07
we're going to add 2 tpoon of minced
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garlic stir that around for about 30
13:12
seconds we're going to add a little bit
13:14
of salt and pepper stir that up for
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about another 30 seconds then we'll turn
13:19
that off we're going to add 4 oz of
13:21
cream cheese we're going to soften that
13:23
down and get it all mixed
13:25
in once we get this all combined we're
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going to place this into a bowl okay
13:31
we're going to open up our crab meat and
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we're just going to place it on a plate
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dig through and see if we can find any
13:39
shells that may be left in here we're
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only going to need 4
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oz add the crab to our mixture and while
13:49
he's doing that I'm just going to chop
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up about 2 tablespoon of fresh parsley
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that's going to add a nice pop of color
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I've got one egg here we're going to
13:59
whisk it up all right make sure you
14:00
whisk that good going to pour that in
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we're going to add in half a cup
14:06
shredded parmesan cheese and then we're
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going to add in 1/4 cup of breadcrumbs 1
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tbspoon of dried chives now we're going
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to mix it up we're going to spray a 9x13
14:19
baking dish with some non-stick cooking
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spray we're going to place our mushrooms
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into the baking dish and you want them
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stem
14:27
up aome M that way we can fill them I
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guess I'll make Thomas slather the
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butter oh darn I melted half a stick of
14:37
butter all in it around it on the sides
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of it that's another layer of
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flavor look at that little one okay
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we're going to take the crab mixture and
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a spoon and we're going to stuff the
14:53
mushrooms and you want to go all the way
14:54
down inside of it and then kind of Mound
14:57
The Filling over over the mushroom take
15:00
some Parmesan cheese that's been
15:01
shredded and we're just going to place
15:04
them right on top of the mixture y'all
15:06
it's the holidays flavor these up place
15:09
these in the oven that we preheated at
15:12
375° for 20 to 25 minutes till the top
15:17
is nice and golden brown
15:20
M what do y'all think of our crab
15:23
stuffed mushrooms we've just pulled
15:26
these out of the oven I put a little
15:28
sprinkling parsley on top Thomas is
15:30
going to give them a try for you all
15:32
right let us know what you
15:35
think oh good good all right were the
15:37
mushrooms juicy oh yeah flavorful
15:40
buttery mm what about that filling good
15:44
really good all right you guys you heard
15:46
it from Thomas the perfect appetizer
15:51
give us a thumbs up make sure you
15:52
comment down below your favorite
15:54
appetizer for the holidays if you're new
15:56
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15:58
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16:00
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16:03
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we'll see y'all on the next episode bye
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