Holiday appetizers in ten minutes or less

MYRTLE BEACH, SC (WMBF) Take the stress out of preparing holiday party appetizers with these great recipes. The best part – they can be prepared in just ten minutes.

Thanks to WMBF News Facebook Fan Laura Broach for sharing this Mexican Dip with Tortilla Chips idea:

Brown1 lb ground beef, strain and put back in pan with a block of chopped Mexican Velveeta cheese, a 16oz jar of salsa, and packet of taco seasoning. Stir until cheese melts and serve in a mini Crockpot to keep it warm.

WMBF News Facebook Fan Vikki Durrick shared this updated version to Pigs in a Blanket:

Get a can of Pillsbury crescent rolls. Unroll the dough and cut into thin strips instead of taking apart at the seams. Then cut the strips into half or thirds depending on what you are wrapping with them. I use precooked... meatballs, ham cut into cubes, or mini cocktail franks but you could use whatever you enjoy. Wrap a strip loosely around the item and place them on a cookie sheet with the seam on the bottom to secure. Bake approximately the same time as the crescent roll package says but keep an eye on them so they don't burn as they may cook sooner since the area is smaller.

Recipe from WMBF News at 4 with Rivertown Bistro:

Country Ham Wrapped Sea Scallop

  • Pineapple salsa, balsamic gastrique
  • 4 large Dry packed sea scallops
  • Finely sliced country ham (we like Benton's from Tennessee)
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil or clarified butter

Carefully wrap ham around scallops. Season with salt and pepper. Warm pan over medium high heat. Add oil and sear scallops 1-2 minutes per side until browned nicely, but not overcooked. Place on plate and top with salsa and drizzle with gastique.

  • 1 cup Balsamic Vinegar
  • 2 T Honey (preferably local)

In a sauce pot, simmer to reduce by half. Can be stored at room temperature for up to a month.

  • 3/4 cup Pineapple diced
  • 1 t Jalapeño minced
  • 1/2 cup Cherry tomato diced
  • 1 t Chive minced
  • 1 t Parsley minced
  • 1 T Red onion diced
  • Pinch Curry powder
  • Pinch Chili powder
  • Pinch Kosher salt
  • Pinch Pepper—freshly ground
  • Pinch Sugar
  • 2 t Red wine vinegar
  • 1 T Olive oil

Toss all ingredients and taste for seasoning. Reserve for use. Can be prepared 1-2 days in advance.

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Pineapple Salsa

Balsamic Gastrique