i'm going to a water park with some of my family on saturday. instead of eating our big meal there, we were going to just bring a cooler with food and eat out in the car, just to try and save some money.
problem is, i want something besides the original sandwich and chips. maybe some fun cream cheese roll ups or or anything. (except i don't know how to make them) even a different good chips and salsa. all i want is something that is easy to make and something that doesn't require tons of different or expensive ingredients.
thanks so much!
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{ 12 comments… read them below or add one }
Corn Relish Dip.
1 small jar corn relish
1 medium tub sour cream
Mix
Chill
COLD FINGER FOOD
1-1/2 lbs. fresh broccoli flowerets
1-1/2 lbs. fresh cauliflower flowerets
1 c. cider vinegar
1 tbsp. sugar
1 tbsp. dill weed
1 tbsp. monosodium glutamate
1 tsp. salt
1 tsp. coarse pepper
1 tbsp. garlic salt
1 c. cooking oil
Mix ingredients for marinade. Pour over vegetables and refrigerate for at least 24 hours. Drain well before serving. Serves 25.
deviled eggs are always a good finger food for family events like that..if u want the recipe let me know
You could always make cucumber finger sandwiches (always nice on a warm day) or a more expensive route would be salmon creamcheese roll ups. (sooo yummy)
Buy some Lox and mix one container of creamcheese with some spices (whatever you like, garlic, s&p, maybe some basil or oregano) spread the creamcheese on the lox and roll them up. Cut them into medallions so they are finger friendly.
Spiral Sandwiches
Fresh fruit
veggie platter
mmm i love tortilla rollups! here’s a pretty good recipe, & you can probably vary many of the ingredients & directions to suit your family’s tastes; you could probably use sliced cheese & mayo if desired instead of cream cheese, different veggies or deli meats, make vegetarian versions, use regular sliced meat instead of chopped, etc. you might want to secure them with toothpicks to make sure they don’t fall apart. have fun!
Tortilla Pinwheels
INGREDIENTS (Nutrition)
* 1 (8 ounce) package whipped cream cheese
* 10 (10 inch) flour tortillas
* 1/2 cup green onions, chopped
* 1/4 cup black olives, chopped (optional)
* 3/4 cup chopped ham slices
DIRECTIONS
1. Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
2. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.
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also, pasta & potato salads are always popular (i like pasta salad made with tortellini!). you can also bring along sliced or spreadable cheese, or make some egg, tuna, or chicken salad ahead of time, & bring along some ritz-style crackers to spread them on. that would be an easy & delicious alternative to traditional sandwiches!
You can make wraps as opposed to sandwiches. Make fried chicken and eat it cold, we used to do that. Put ham and cheese cut up on crackers. Potatoe salad, Chicken salad on crackers, tuna on crackers, veggies and dip. Just about anything.
hummus & veggie sticks
pepperoni/ sausage & cheese kabobs
pinwheels (tortilla, smear with cheese cheese, scatter with chopped tomato, cucumber, peppers…. roll & then cut)
layered dip with crackers ( sour cream & cream cheese/ refried beans/ salsa/ cheese/ olives)
fruit
Fried chicken is always good cold. Maybe some carrot sticks, celery, or other fresh veggies, fresh fruits, mushrooms, salads, sausage rolls, sausages on sticks, cheese and olives on sticks, rolls, potato wedges, cookies/biscuits, doughnuts, jerky, mixed nuts, peanuts, popcorn, trail mix.
I hope this helps!
fab cheescake
packet of ‘nice’ biscuits the coconutty ones. crushed and mixed with 3oz melted marg. them press into the bottom of an 8 inch loose bottomed tin (greased and lined)
1ib strawberries. half of them squished with 2 tablespoons strawberry jam
mix two 250 tubs of marscapone cheese and 1 375 tin of condensed milk and the juice of two lemons till smooth.
put half the cheese on top of the biscuit base, then add all the squished strawberries. then top with the rest of the cheese. chill for at least 4 hours, best overnight. then when its out of the tin top it with the other half of the straberries. yum yum its one of the nicest cheesecakes i have ever made.
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Pinwheels.
Take a tortilla, spread it with an even layer of cream cheese -all the way to the edge.
Add your favorite deli meat and extra bits. (turkey and bacon go well, or roast beef with just a bit of horseradish sauce, or ham with chopped spring onion)
Roll the whole thing up tightly, like you would a jelly roll.
Roll up in some cling film, and store in the refrigerator for at least a couple hours.
When you’re ready to serve them, simply cut off the ends of the roll, then slice into 3/4 – 1 inch slices, and arrange on a plate.
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Stuffed Tomatoes
Tomatoes
Shrimps
Mayonnaise
Preparation and cooking instructions
First put the tomatoes into some boiling water just for few minutes, this will loosen their skins. Then Drain off the water and to help them stay firm, cover the tomatoes with cold water.
Now remove the skins and cut a slice off of the stalk end of the tomatoes. Scoop out the centers and pour a tiny amount of salad dressing into each tomato, drain and then fill the tomatoes with chopped shrimps that have been mixed with some mayonnaise.
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Cheese Straws
8oz all-purpose flour 2 cups
6oz shredded (grated) cheddar cheese
4oz butter (softened)
2 egg yolks
Salt and pepper
Preparation and cooking instructions
In a bowl mix together the all-purpose flour, the salt and pepper and the shredded cheese now rub in the butter and then add the yolks of two eggs and stir everything together. Then knead until smooth.
Next on a floured board roll out the dough until its about ¼ inch thick. Now cut into fingers about 3 inches long and ½ an inch wide.
Place the cheese straws onto a baking sheet lined with parchment paper and bake for approximately 20 minutes until golden at 350°F (180°C).
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Eggs and Anchovies
Eggs
Can of filleted anchovies
Butter
Salt and Pepper for seasoning
Parsley
Preparation and cooking instructions
Begin by hard boiling the eggs then when they have cooled peel them under slowly running cold water, this will remove any small pieces of shell. Carefully slice the eggs in half and remove the yolks.
Then put the egg yolks into a bowl and add some salt and pepper for seasoning and the anchovies then mash everything together using enough butter to make a smooth paste.
Next, so that the eggs will stand, slice a small piece off the bottom of each of the halved eggs. Then carefully fill the eggs with the paste; you may prefer to use a piping bag. Finally, when all the eggs are filled with the paste, garnish with parsley.
Tip: When boiling eggs it’s always a good idea to use a timer, guess work is not recommended, as the eggs may become over cooked, after cooking run cold water from the faucet over the eggs and leave them in the cold water for a few minutes this makes them a lot easier to peel.
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a creamed mushroom filling or with prawns in a mayonnaise. baked beans on small cheese biscuits. samosas, bajjias, spring rolls, crab claws (from chinese supermarket} prawn and sesame toasts, tiny pizzas, olives, cherry tomatoes and goat cheese on a toothpick……jalepenos filled with cream cheese…..vine leaves filled with rice…..creamed sweetcorn with green peppers on finger toast
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Here are some ideas you might enjoy:
1. Lettuce wraps: shredded pork or chicken, shredded carrots, bean sprouts, cold rice noodles, cilantro and mint (chopped) rolled in butter lettuce leaves or romaine, with a spicy dipping sauce
2. Tortilla rollups: flour tortillas spread with garlic and chive cream cheese and topped with thin slices of deli roast beef, cheddar cheese, and sliced dill pickles. Or you can use sliced ham and swiss, turkey and pepper jack with green chilis etc.
3. Cold roasted chicken
4. Vege kabobs (pre cooked), with red bell pepper, mushrooms, onion, and zucchini. Dip in ranch dressing.
5. Hummus with pita chips, red bell pepper slices, veges.
6. Sliced Fennel salami, sopressata sliced thin, sliced serrano ham, sesame seed baguette, gouda, spanish manchenga, and mushroom brie cheese, dijon mustard and sweet butter to nosh on.
7. Cold fried chicken, fresh fruit, carrots and celery, ranch dressing
8. French bread sandwiches: Cut in half and slightly hollow out a round loaf of french bread and brush with a mixture of olive oil, minced garlic, chopped green onion, dijon mustard and salt and pepper. Layer with ham, cappicola, soppressata, genoa salame, provolone cheese, sliced tomato, shredded lettuce, chopped pepperoncini, dill pickles. Wrap in several layers of plastic wrap and refrigerate until serving. Cut into wedges.
Here are a few recipes that are tried & true. All very good! Hope you enjoy!! & Hope it helps!!!
Cucumber Ham Roll-Ups
INGREDIENTS
1 medium cucumber
1 (8 ounce) package cream cheese, softened
2 tablespoons prepared mustard
1 teaspoon dill weed
8 thin, rectangular slices deli ham
DIRECTIONS
Peel cucumber; cut in half lengthwise. Scoop out seeds with a spoon. Cut each half lengthwise into four strips; set aside. In a small mixing bowl, combine the cream cheese, mustard and dill. Spread about 2 tablespoons over each ham slice. Place a cucumber strip on the wide end; roll up tightly jelly-roll style. Cut off any cucumber that extends beyond ham slice. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Cut into 3/4-in. slices.
Pineapple & Ham Wrap
INGREDIENTS
1 (8 ounce) package whipped pineapple cream cheese
1 1/2 cups crushed pineapple in juice, well drained
6 (8 inch) flour tortillas
6 ounces sliced fully cooked deli ham
DIRECTIONS
Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.
Crab Delights
INGREDIENTS
1 (6 ounce) can crab meat, drained
5 ounces sharp processed cheese spread
1/4 cup butter, softened
2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh parsley
6 English muffins, split in half
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.
Balsamic Bruschetta
INGREDIENTS
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
DIRECTIONS
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Spicy Tortilla Wrap
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas
DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
Slice the roll ups and serve.
Mango Summer Salsa
INGREDIENTS
2 mango – peeled, seeded and chopped
1/2 cup finely chopped red bell pepper
2 green onion, chopped
1/3 cup chopped cilantro
2 fresh jalapeno chile pepper, finely chopped
1/4 cup lime juice
3 tablespoons lemon juice
DIRECTIONS
In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Awsome Fruit Dip- Very YUMMY!!!
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 1/2 tablespoon lime juice
2 teaspoon grated lime peel
dash ground ginger
Assorted fresh fruit
DIRECTIONS
In a mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fruit. Refrigerate leftovers.