Finger foods are an easy go-to for your holiday parties. Little setup is required because there is no need to supply plates or cutlery because finger food can easily be popped into your mouth in a single bite! Usually finger foods will compliment larger dishes, but if you are looking for some finger food recipes, take a look at these three.
1 ½ cups cooked great northern beans (or 1 15-ounce can, rinsed and drained)
2 tablespoons fresh lime juice
1 tablespoon liquid aminos (or tamari or soy sauce)
2 tablespoons fresh parsley or cilantro (if preferred)
1 tablespoon white balsamic vinegar
2 small avocados (halved)
1 tablespoon diced canned green chiles
1 teaspoon garlic powder
Freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon onion powder
2 lavash wraps (or large wheat tortillas)
1-2 Roma tomatoes (thinly sliced)
2 large handfuls of baby spinach
- Sauté the beans in a large frying pan on medium heat for 1-2 minutes or until warm.
- Add the liquid aminos, cooking and stir occasionally until all the liquid has cooked away.
- Remove the pan from the heat then mash the beans with a fork.
- Scoop out the flesh of the avocado into a large bowl, mashing until there are no longer any chunks.
- Add the mashed beans along with lime juice, parsley, green chiles, garlic powder, paprika, and onion powder. Mix until combined.
- Add salt and pepper to taste.
- Spread half of the avocado mixture onto one wrap or tortilla.
- Add a row of tomato slices across the shorter dimension of the wrap (an inch from one edge). Then add a row of spinach next to it.
- Add another row of tomatoes, then spinach. Roll the wrap over the first row of tomatoes, continuing until it is completely rolled.
- Chop into 3-4 sections.
- Repeat steps 7-10 with the second wrap and the remaining ingredients. Then serve.
- Store in an airtight container in the fridge for up to three days.
Notes: The white beans can be substituted with chickpeas. You could also serve the filling as a chip dip instead of putting them in a wrap.
This recipe yields about two dozen peppers. Only 15 minutes required for prep work, and 25 minutes required for baking.
1 package (8 ounces) cream cheese, softened
6 strips of bacon, cooked and crumbled
¼ teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
¼ teaspoon garlic powder
1 cup (4 ounces) shredded Monterey Jack cheese
¼ teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
½ cup dry bread crumbs
Sour cream, onion dip, or ranch salad dressing
- Combine the cheeses, bacon, and seasonings in a large bowl, mixing well.
- Spoon about two tablespoons into each pepper half.
- Roll in bread crumbs.
- Place the pepper halves onto a greased 15 x 10 x 1 inch baking pan.
- Bake at 325 degrees, uncovered, for 15 minutes if you want spicy flavor. Bake for 25 minutes if you want medium spice, and 35 minutes for mild flavor.
- Serve with sour cream, dip, or dressing.
This recipe requires 20 minutes to prepare and ten minutes per batch to bake (in addition to the chill time). The recipe yields 80 servings.
2 large eggs
1 ½ cups butter, softened
2 cups granulated sugar
½ cup molasses
4 cups all-purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 teaspoons baking soda
1 teaspoon salt
Additional granulated sugar
2 cups confectioners’ sugar
1 package (8-ounces) cream cheese, softened
2 cups canned pumpkin pie mix
½ – 1 teaspoon ground cinnamon
¼ – ½ teaspoon ground ginger
- Cream butter and granulated sugar until light and fluffy.
- Beat in the eggs and molasses.
- Combine the remaining ingredients before adding the mixture to the creamed mixture. Blend well. Chill overnight.
- Shape the mixture into 1/2 –inch balls, rolling in the additional sugar.
- Place the balls 2-inches apart on an un-greased baking sheet.
- Bake at 375 degrees for six minutes (or until the edges begin to brown).
- Cool two minutes before removing the cookies onto a wire rack.
- First, beat the cream cheese until smooth.
- Next, beat in the pumpkin pie mix.
- Add confectioners’ sugar, cinnamon, and ginger, mixing well.
- Serve with the cookies. Leftover dip can be refrigerated.
Yields three cups of dip.