Entertaining with Simple Hors d’Oeuvres

So I know truffles aren’t a real hors d’oeurve, but these were just too cute and easy not to share! They taste like the fanciest truffle, but only require four ingredients and no baking time (and did I mention they steal the show in terms of their fabulous appearance?!)

Before I dive in, here are a few go-to hors d’oeurves that are perfect for easy entertaining (and typically crowd favorites)!

Asparagus Curry Dip

This curry dip is one of my favorites! I look forward to each time we make it. Due to my allergy to garlic and onions (I know – very unfortunate!), we always alter the recipe slightly to be as follows:

Then we use a red bell pepper for the curry dip – so cute! And steamed asparagus for the dipping. We will typically also add carrots as another vegetable option! You can find Paula Dean’s full recipe here.

 

Stuffed Mushrooms

These mushrooms can woo an audience of non-mushroom lovers! Again, the ingredients are very easy:

  • 1 package of baby bella mushrooms
  • 1 stick of butter
  • 1 tsp dried parsley flakes, oregano, thyme, and dry basil
  • 1/4 tsp rubbed sage, 1/8 tsp dry mustard, 1/8 tsp of black pepper
  • ~¾ c fine bread crumbs (fresh if possible)

Preheat oven to 325 degrees (Fahrenheit). Remove stems and chop medium/fine. Sauté chopped stems in 1 stick of butter. Add all of the herbs into the pan. Salt to taste (over-salt a little since the salt has to season the caps too!). Cook until moisture starts coming out of mushrooms. Add in the bread crumbs and (enough to soak up all liquids). Add sprinkling of grated Parmesan (optional) and mix. Stuff the mushroom caps and place on shallow cookie sheet. Cook 15-20 min at 325F, or until lightly browned on top.

 

Oreo Truffles

Last but not least, the no bake oreo truffles! Firstly, there are many Oreo truffle recipes out there, but these are the tastiest to me!

All you need is as follows:

  • 1 package of Oreos
  • 1 box of cream cheese (I used Original Philadelphia – all fat!), softened
  • 16 ounces semi-sweet chocolate (I used Trader Joe’s 70% dark chocolate bars)
  • Topping: 4 ounces white chocolate (I used white chocolate chips)

Finely blend the Oreos. I would highly recommend blending the Oreos to the finest pieces in a Vitamix or other high powered blender or food processor. Then mix the blended Oreos with the cream cheese until the mixture is very soft and “dough-like.” Once finished, roll the truffles and put into fridge for until firm (10 to 30 mins) and then dip into a the melted chocolate (I used two spoons to help myself with the dipping). Finally, drizzle some melted white chocolate on the truffles and put in fridge until hardened!

You can find the full recipe here.

I used the Reynolds Mini Baking Cups as my truffle holders – they have the cutest designer collection that really brings the truffles that extra “oomph” when you’re serving them!

Until next time!!


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