Does anyone have an hearty, easy appetizer recipes?

So I am hosting our book club at my house. There are about 10 females, and we are holding the meeting during dinner. I don't have much time to prepare food as I get off work at 5pm. Does anyone have appetizer solutions and recipes for me? Thank you so so so much~!Does anyone have an hearty, easy appetizer recipes?
I love this recipe and I use low fat ingredients to replace the full fat ones. I don't have a food processor so I just mix it by hand. I serve with tortilla chips, crackers and pretzels








Jalape帽o Popper Dip


2- 8 ounce packages cream cheese, room temp


1 cup mayonnaise


1 cup shredded Mexican blend cheese


1/2 cup Parmesan cheese


1- 4 ounce can chopped green chilies


1- 4 ounce can sliced jalape帽os- double if you like heat





1 cup panko bread crumbs


1/2 cup Parmesan cheese


1/2 stick butter, melted





In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375掳 oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.Does anyone have an hearty, easy appetizer recipes?
Baked Apricot Spread --











INGREDIENTS


1 (8 ounce) package Philadelphia Cream Cheese Spread, softened


1 cup Shredded Cheddar Cheese


1/2 cup Sour Cream


1/2 cup sliced dried apricots


1/3 cup Sliced Almonds


RITZ Crackers











DIRECTIONS


Preheat oven to 350 degrees F. Mix cream cheese and Cheddar cheese in medium bowl until well blended. Add sour cream and apricots; mix well.


Spread into 9-inch pie plate; sprinkle with almonds.


Bake 25 to 30 minutes or until almonds are lightly toasted and spread is heated through. Cool slightly. Serve with crackers.








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Spinach Brownies --











INGREDIENTS


1 (10 ounce) package spinach, rinsed and chopped


1 cup all-purpose flour


1 teaspoon salt


1 teaspoon baking powder


2 eggs


1 cup milk


1/2 cup butter, melted


1 onion, chopped


1 (8 ounce) package shredded mozzarella cheese











DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.


Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.


In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.


Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.








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Gary's Stuffed Mushrooms --











INGREDIENTS


12 large fresh mushrooms, stems removed


1 (6 ounce) package chicken flavored dry stuffing mix


1 (8 ounce) package cream cheese, softened


1/2 pound imitation crabmeat, flaked


2 cups butter


2 cloves garlic, peeled and minced


salt and pepper to taste


garlic powder to taste


crushed red pepper to taste











DIRECTIONS


Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.


Prepare chicken flavored dry stuffing mix according to package directions.


Preheat oven to 350 degrees F (175 degrees C).


In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.


In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.


Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.








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Chicken Puffs -- You can use canned chicken to make it easier!











INGREDIENTS


2 skinless, boneless chicken breast halves - cubed


3 tablespoons chopped onion


3 cloves garlic, peeled and minced


3/4 (8 ounce) package cream cheese


6 tablespoons butter


3 (10 ounce) cans refrigerated crescent roll dough








DIRECTIONS


In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.


In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.


Preheat oven to 325 degrees F (165 degrees C).


Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.


Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Make a tomato or carrot and coriander soup the night before. Buy fresh bread batons or crusty rolls on the way home and serve with it.





If you are doing a complete dinner, make a chilli the night before which you can reheat and serve with rice or pitta bread. Or use this as the appetizer - only in smaller portions.
there is a great Rachel Ray recipe for oven roasted potato chips it would probably take you a little over 30 minutes. here it is:











ingredients:


* 2 large Idaho potatoes, scrubbed


* 1/3 cup extra virgin olive oil (EVOO), for brushing potatoes


* 2 sprigs rosemary, leaves finely chopped


* 2 tablespoons grill seasoning





Preparation





Heat the oven to 500掳F.





Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with EVOO, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.
These are the easiest and yummiest appetizers. I get requested to make these at all our parties. This was a high-rate recipe on allrecipes.com, but I played around with it a bit and came up with some changes that makes it even better.





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.
You want easy and quick? Try a container of fresh salsa, add to it some chopped up artichoke hearts and some frozen spinach that you could put out in morning before work and drain in colander. Put all ingredients in a pot and add the mexican shredded cheese blend you find in the markets and heat up. Serve in a cool looking bowl with chips on the side.
Just like the commercial for Velveeta cheese. One block Velveeta and a family size can of Hormel Chili. Mix together and warm up in microwave couple minutes. You can dip pretzels or tortilla chips. Delicious and filling.
get a huge bag of meatballs from costco (they're amazing)


it takes 2-3 minutes to cook 16 at a time and then just serve w/ a side of marinara sauce. SO EASY!