Hor’dourves for Mother’s Day
April 22, 2009 by Kelly
Looking for some yummy hor’dourves ideas for your Mother’s Day celebration? I personally love having lots of choices for a holiday meal versus having one specific meal planned out – so an array of hot and cold hor’dourves are a great way to go.
Here’s my favorite hot hor’dourve:
Sue’s Stuffed Mushrooms
- 24 lg mushrooms
- 1/4 C sliced green onion
- 1 clove garlic, minced (or 1 tsp minced from a jar)
- 1/4 C butter (not margarine)
- 2/3 C fine dry breadcrumbs (I used Italian flavor cuz that’s what I had)
- 1/3 C (2 oz) finely shredded cheddar cheese
Wash and drain shrooms; remove stems; chop enough stems to make 1 C.
In med saucepan cook stems, onion & garlic in butter til tender. Stir in br. crumbs & cheese.
Spoon crumb mixture into caps.
Arrange mushrooms in a 15X10″ pan.
Bake @ 425 F 8-10 minutes.
And here’s my favorite cold hor’dourve:
Veggie Pizza
- Pillsbury Crescent Roll Dough
- Soft Cream Cheese
- Shredded Cheese
- Broccoli – Chopped Small
- Cauliflower – Chopped Small
- Carrots – Chopped Small or Shredded
- (Any other favored veggies)
Roll your Crescent dough out flat on a cookie sheet and bake until just golden. You don’t want to over cook or under cook. Now let it cool completely.
Spread soft cream cheese over the bread, about 1/2 to 1/3 inch thick.
You may wish to make your Veggie Pizza more flavorful by mixing some ranch dressing into your cream cheese before spreading. Or sprinkle some ranch flavoring over the plain cream cheese.
Now sprinkle your veggies on liberally and follow that up with the shredded cheese.
I give the whole think a semi-firm pat with my hand to press ingredients down into the cream cheese just a bit.
Now cut into desired servings 
I usually make a triple batch of my veggie pizza and take a dish or two of it to friends and family as a treat. My son loves it so I make sure to keep plenty at home for us!
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