20 EASY CUCUMBER APPETIZERS
These cucumber appetizers are light, refreshing, and delicious! Make cucumber bites, mini-sandwiches, and cucumber bruschetta for your next party, and your guests will thank you.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cucumber appetizer in 30 minutes or less!
Nutrition Facts :
STUFFED CUCUMBER BITES
This is an easy appetizer which tastes great!
Provided by Joe Boyle
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Peel and slice cucumbers to 3/4 thick.
- With a melon baller, cut out center portion of the cucumber.
- Mix the cream cheese, mayo, hidden valley ranch mix, and salt in a bowl.
- Place in a pastry bag with a rosette pipette end.
- Pipe cucumber slice with cream cheese to 1/2 inch above cucumber.
- Stand a halved grape tomato in the cream cheese.
- Sprinkle with chives, fresh dill weed, or parsley to garnish.
Nutrition Facts : Calories 63 kcal, ServingSize 1 serving
STUFFED PINATA CAKE
Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.
- Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)
- For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.
- Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.
- Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.
CUCUMBER-STUFFED CHERRY TOMATOES
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. -Christi Martin, Elko, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
STUFFED CUCUMBERS
For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.
Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
STUFFED CUCUMBER SNACKS
Make and share this Stuffed Cucumber Snacks recipe from Food.com.
Provided by Carole Reu
Categories Lunch/Snacks
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Run the tines of a fork lengthwise down the cucumber.
- Cut a 1" slice from each end.
- Cut cucumber in half lengthwise; remove and discard seeds.
- Place cucumber cut side down on paper towel for 10 minutes.
- Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
- Put halves back together; wrap in plastic wrap.
- Refrigerate for 3 to 4 hours.
- Cut into 1/2" slices; garnish with pimiento and dill.
Nutrition Facts : Calories 30.1, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.5, Sodium 32.5, Carbohydrate 4.1, Fiber 1.3, Sugar 2.2, Protein 1.3
STUFFED CANDY CORN CAKE
Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, the inside holds a secret cache of the treats themselves that spill forth when you open it up.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour.
- Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting.
- Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
- Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
- Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
- Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving.
STUFFED CELERY SNACKS
Make and share this Stuffed Celery Snacks recipe from Food.com.
Provided by jonesies
Categories Lunch/Snacks
Time 1h5m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream cheese, carrot and seasonings.
- Fill celery pieces with cream cheese mixture.
- Cover and chill for at least one hour.
Nutrition Facts : Calories 140.1, Fat 1.9, SaturatedFat 1.1, Cholesterol 9.1, Sodium 759.9, Carbohydrate 13.4, Fiber 3.2, Sugar 4.2, Protein 17.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love