poker chip trays

Need ideas for snacks and easy appetizers for poker party, please?

We are having a Hold 'Em Tournament tomorrow night and I really wanted to put something together other than chips/dip or veggie trays. Realistic ideas would be greatly appreciated!

Stick with finger foods for a card party. Here are my recipes that I like for parties.

Sausage Stuffed Mushrooms

(I don't have a picture of this one.)

These are the easiest and yummiest appetizers. I make this all the time and it's so good. I get requested to make these at all our parties. .

Sausage Stuffed Mushrooms
1/2 pound ground pork sausage (I chop mine up in the food processor so it's very fine)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package fresh mushrooms, stems removed

DIRECTIONS
Preheat oven to 350.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.

Arrange stuffed mushroom caps on a medium baking sheet. Bake for 15 minutes and then put under the broiler for 2 minutes to brown.

I added the following changes to the recipe.

I fry up garlic with my sausage and add onion powder to the mixture.

I also melt some butter and mix it with seasoned bread crumbs and grated parmesan cheese. I then take the mushrooms once filled and dip it into the bread crumbs.

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Baked Shrimp Toast
(makes 24)

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12 ounces precooked shrimp, peeled and deveined
1 egg white, lightly beaten
1 tablespoon cilantro, chopped
1 scallion, finely chopped
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon salt
6 thin slices white bread
3 tablespoons melted butter

Fresh cilantro leaves and toasted sesame seeds, for garnish
1. Preheat oven to 400 degrees. In a food processor fitted with a metal blade, pulse the shrimp until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse several more times until the ingredients are thoroughly combined.

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2. Remove crusts from bread. Lightly brush both sides of each slice with melted butter. Cut each slice into 4 triangles. Spread shrimp mixture over each of the triangles, distributing evenly.

3. Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired.

Make-ahead tip: Make shrimp toast topping up to a day in advance and refrigerate until ready to use

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Classic Pigs in a Blanket
(makes 48)

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2 (8-ounce) cans refrigerated quick crescent dinner rolls
2 tablespoons grainy, Dijon, or honey mustard
1 (16-ounce) package cocktail franks
Ketchup, mustard, or prepared horseradish
1. Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds and spread with mustard. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks.

2. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup, mustard, or prepared horseradish.

Make-ahead tip: Prepare pigs-in-a-blanket and freeze for up to a week. To reheat: place pigs, thawed, on cookie sheet, cover loosely with foil, and bake at 350 degrees for about 10 minutes.

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Baked Artichoke Dip
(Serves

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1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon rosemary, finely crushed
1/2 teaspoon thyme, crushed
1 package (8 ounces) frozen artichoke hearts, thawed, coarsely chopped
3 ounces cream cheese
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 tablespoons sliced green onion (optional)
2 tablespoons chopped tomato (optional)

DIRECTIONS
1. Preheat oven to 350°F. Mix garlic powder, oregano, rosemary and thyme in small bowl. Set aside.

2. Place artichoke hearts in food processor; cover. Process until finely chopped. Add cream cheese, mayonnaise, Parmesan cheese and herb mixture; cover. Process until well mixed. Spread mixture evenly in 9-inch pie plate.

3. Bake 15 minutes or until mixture is heated through and edges are golden brown. Sprinkle with green onion and tomato, if desired. Serve with pita wedges or assorted crackers, as desired.

Loose Poker Chips, Toxic Plants and Ashtrays: How to Puppy-Proof Your Home

A new puppy is an exciting addition to your family and home life. Puppies offer endless hours of love, support and fun, but they are also incredibly vulnerable just as a young child would be. Before you bring your new puppy home it’s important to safety proof your home.

1. The first thing you should do is get down on all fours and walk around your home. Think about your house from a puppy’s perspective. Which items could you easily get a hold of and chew? These are the items that you should be prepared to remove or place in higher spot.
2. Next clean the floor of your home thoroughly. Even if your home is spotless, there may be a poker chip or a pen lying on the floor that your new puppy will want to ingest.
3. Anything that hangs on the ground such as table cloths and window treatments should be raised off the ground. You don’t want your puppy to grab hold of these items or trip over them.
4. Make sure that any wires or cords are tightly wound up so that your puppy can’t easily grab hold of them.
5. Do plenty of research on your household plants. There are many varieties of household plants that can be toxic to your puppy.
6. Make sure that all of your trash cans have tightly fitted covers. This will discourage your puppy from digging through the trash and knocking it over.
7. If you smoke, keep your ash trays and cigarettes in a high, safe location. Tobacco and nicotine are potentially fatal substances for dogs.
8. Once you’ve puppy-proofed your home, make sure to always keep an eye on your puppy. You shouldn’t let a small dog run around your home unattended because trouble will most certainly arise.

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