Need quick & easy appetizer recipes, please?

Planning a Christmas party for about 50 people. Children and adults.Thanks!Need quick %26amp; easy appetizer recipes, please?
Channa





Makes enough to last about 2 minutes for 8 people








From Trinidad, Mon, these appetizer/snacks are really tasty and ridiculously easy and quick





1 can (16 ounces) chick peas, drained, rinsed


Salt


Cayenne pepper to taste








Heat broiler.





Place drained chick peas on a cookie sheet. Sprinkle lightly with salt and cayenne(careful, this stuff is dangerous).





Broil about 3 or 4 minutes until golden brown and crunchy. That's it.





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Zucchini-Lemon Chips


Serves 4 to 6





You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.





4 cups canola or olive oil


1 cup flour


Kosher salt and freshly ground pepper


1 lb firm large zucchini, sliced into paper-thin rounds


1 lemon, sliced into paper-thin rounds


2 Tbsp finely chopped flat-leaf parsley


1 garlic clove, minced


15 large basil leaves








In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.





Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.





Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.





Sprinkle the zucchini and lemon slices with the parsley and garlic.





Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices





Serve to your guests knowing they’ve never had this one before and that they will want your recipe.





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Raisin-Walnut-Goat Cheese Wontons


Makes 20








These pack 3 great-tasting items into a neat little package.








WONTONS ½ cup raisins


1/2 cup walnuts, chopped


5 oz fresh goat cheese


20 prepared wonton-wrappers


Olive oil; for frying


DIPPINGSAUCE 3 Tbsp Dijon mustard


3 Tbsp honey


1 Tbsp red wine vinegar


1 Tbsp chopped fresh Italian parsley








For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.





In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.





Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.





Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.











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Parmesan Puffs


Serves 8 - 16








This should serve 16 if you're offering another quick %26amp; easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.








16 slices Italian bread, cut 1/2 inch thick


2 Tbsp olive oil


l %26amp; 1/2 cups mayonnaise


3/4 cup grated Parmesan cheese(about 3 oz)


1 tsp Worcestershire sauce








Preheat oven to 350°.





With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.





While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.





Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.











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Little Chicken Burgers


Serves 8





No, not ';Chicken Little'; burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.





These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.





1/2 cup bread crumbs


2 lb ground chicken


3 garlic cloves, minced


1/2 cup minced Italian parsley


1/2 tsp dried oregano


1/2 tsp dried basil


2 Tbsp lemon juice


Salt %26amp; freshly ground black pepper


1 to 2 Tbsp extra-virgin olive oil








Place the bread crumbs in a small shallow dish. Set aside.





In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.





Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.











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Chicken Almond Puffs


Serves a bunch (depending on size of spoonfulls)





For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.








1 cup finely chopped, cooked chicken meat


3 Tbsp + 2 tsp toasted and chopped almonds


2/3 cup chicken broth


1/3 cup canola oil


1/4 tsp Worcestershire sauce


3/4 tsp seasoning salt


3/4 tsp celery seed


1/8 tsp cayenne pepper


2/3 cup all-purpose flour


2 tsp dried parsley


3 eggs








Preheat oven to 450F.





Combine chicken and almonds and set aside.





In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.





Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.





Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.





Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.





Onion-Dip-Not-From-Soup-Mix


Serves 4








Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.








1 cup low fat sour cream


1/4 cup finely chopped scallions/green onions


2 tsp lemon juice








Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.














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Mozzarella in Carrozza


Makes 8





Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?





1 8 oz package part-skim mozzarella cheese slices


8 slices thin, firm white bread, crusts removed


2 large eggs, well beaten


¼ cup milk


¼ cup all-purpose flour


½ tsp salt


¼ tsp ground black pepper


½ cup plain dried bread crumbs


3 Tbsp vegetable oil


4 Tbsp butter or margarine


8 anchovy fillets, drained


1 Tbsp chopped fresh parsley


1 tsp capers, drained


1 tsp fresh lemon juice





Preheat oven to 200F.





Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.





Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.





Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.





In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches %26amp; cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).





Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.





In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.





I think they’re gonna love these.





Crab Dip with a Kick


Serves 4-6








There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.








8 oz whipped cream cheese with chives


2 Tbsp whipping cream


3 Tbsp minced Bermuda or sweet onion (optional)


2 tsp bottled horseradish


1/2 to 1 tsp Old Bay Seasoning


3 Tbsp shredded sharp Cheddar cheese


1 lb fresh lump crabmeat,undrained








Preheat the oven to 400°F.





In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.





Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.











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Nachos with Chorizo %26amp; Black Beans


Makes 36





Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn





36 unbroken large tortilla chips


3 large ripe plum tomatoes, cut into 1/4-inch pieces


1/3 cup chopped fresh cilantro


1/4 tsp salt


1 Tbsp vegetable oil


1 fully cooked chorizo sausage (3 oz), finely chopped


1 medium onion, finely chopped


1 garlic clove, finely chopped


1/2 tsp ground cumin


1 can (15 to 19 ounces) black beans, rinsed and drained


1 cup (4 oz) Monterey Jack cheese, shredded


2 pickled jalapeno chiles, very thinly sliced








Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.





Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.





Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven %26amp; spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .








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Cucumber Sandwiches on Pumpernickel


Makes 20





Here's a classic that you will find to be an easy appetizer and a darned good one, too.








1 package whipped cream cheese


1 package Italian salad dressing mix


Cucumber for slicing


1 package pumpernickel bread, party sandwich size











Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.











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Crab Toast with a Kick


Makes 40 Small Toasts





For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.








10 slices white bread


1 8 oz can crabmeat


2/3 cup mayonnaise


1 tsp lemon juice


1 tsp sherry or white wine


Salt and pepper to taste


Cayenne pepper(Oh, so little)








Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.





Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.











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Cheddar Straws


Makes too many to count





Please try not to eat all of these treasures before your guests or family arrive.








2 cups all-purpose flour


2 cups shredded sharp Cheddar cheese


3/4 cup butter ( or “other”, if you must)


1 teaspoon baking powder


1/4 teaspoon cayenne pepper


1/2 teaspoon salt


1/2 cup water





Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.





Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or ';other';) in a bowl and mix until well combined. Add just enough water to make a very stiff dough.





Roll pieces of the dough into pencil-width sticks on a lightly floured surface %26amp; cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.





Avacodo Salsa


Makes About 1 cup








Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!








2 ripe avocado


4 tomatillos, husks removed


1/4 cup cilantro leaves


1/2 cup green onion


1 tablespoon lemon juice


1/2 jalapeno, fresh, seeded


1 teaspoon salt


1 large garlic cloves


1/2 of a small onion





Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.





Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.





Crabby Stuffed Mushrooms


Serves 6








When people get stuffed they're kinda mellow, but apparently mushrooms get ';crabby';.














1 lb fresh mushrooms - big ones


7 oz crabmeat(fresh,canned or faux-ney)


5 green onions, thinly sliced


1/4 tsp dried thyme


1/4 tsp dried





oregano


1/4 tsp ground savory


ground black pepper to taste


1/4 cup grated Parmesan cheese


1/3 cup mayonnaise


3 Tbsp grated Parmesan cheese


1/4 tsp paprika


Preheat the oven to 350 degrees





In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.





Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.





Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.











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Prosciutto Roulades


Makes 12





These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.











2 oz. ricotta cheese (J/4 cup)


2 oz. Stilton cheese, crumbled


1 tablespoon dairy sour cream


12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)


1 pear


Lemon juice








Garnish with lime slices and dill sprigs, if desired








In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.





Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.





Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.











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Salami Crescents


Makes 32(Reduce everything by half for a smaller party)





Try not to eat them all yourself while waiting for the guests or family to arrive.











1 17 oz pkg. (2 sheets) frozen puff pastry, thawed


2 Tbsp dairy sour cream


1 tsp prepared hot mustard


16 slices Italian salami


8 slices Swiss cheese, room temperature


1 egg, beaten








Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.





Preheat oven to 400F.





In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.





Arrange salami and cheese on the pastry.





NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami %26amp; cheese and trying to replace them on the pastry.





Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.





Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.





Hummus Just Like Grandma's (If you're Middle Eastern)


Makes 2 Cups








Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.








15 oz. can garbanzo beans, drained


1/4 cup fresh or frozen lemon juice


1/4 Cup sesame or tahini paste


4 cloves garlic, minced (optional)


1 tsp. salt


1/4 tsp.pepper


2 Tbaps. olive oil


2 Tbsp fresh parsley, finely chopped


1 tsp paprika


Pita bread, sliced pie-style into 8 triangles per pita








In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.





Transfer to serving bowl. Sprinkle loosely with parsley and paprika.





After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.











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Crostini - Easy Appetizer Style


Makes 12





These ';little toasts'; can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.














12 slices Italian bread (the long skinny kind), 1/2 inch thick


1/4 cup olive or vegetable oil


1 Cup chopped tomato


3 Tbsps. chopped fresh basil leaves


1 Tbsp. capers or chopped ripe olives


1/2 tsp. each salt %26amp; pepper 12 slices mozzarella cheese








Heat oven to 375 degrees





Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.





Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.





Bake about 8 minutes or until cheese is melted. Serve hot.











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Cheddar Mini-Quiche


Makes 4 to 5 Dozen





Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.








3 eggs


1 lb. small curd cottage cheese


3 Tbsp. sour cream or sour 1/2 and 1/2


4 oz.sharp Cheddar, (pre-shredded in a bag)


1/2 Cup Bisquick


1/4 tsp. salt


Black pepper to taste


4 Tbsps. melted butter





In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.





Bake in preheated 375° oven 25 to 30 minutes.





OK, it's not the easiest easy appetizer but the result is worth the little extra effort.











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Mushrooms Marsala


Serves 4





Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.











1 lb. mushrooms (buy clean ones to save time)


2 Tbsps. butter


Juice of 1/2 lemon


1/4 cup dry Marsala wine


Salt and freshly ground pepper


1 Tbsp. minced fresh parsley








Break off the stems (save them for soup) and leave the mushroom caps whole.





Heat butter in a skillet (call it a ';saute pan'; this becomes ';gourmet';) and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.





Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.











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Gourmet Fried Cheese


Makes approx. 30 pieces





Why ';gourmet';? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.











8 oz. Brie or Camembert cheese


1/2 cup all-purpose flour


1 egg


1/2 cup milk


1 cup fine breadcrumbs


Oil for deep frying








Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.





Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.





Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.





Serve immediately - but be careful, the cheese is hot.Need quick %26amp; easy appetizer recipes, please?
Here's one I have found to be a great hit and it's really easy:





Lil' Smokies in a Blanket:





1 pkg. of Lil' Smokies (found at supermarket; little smoked sausages)





1 pkg. refrigerated crescent rolls








Preheat oven to 375 degrees. Drop smokies in to a pot of boiling water for 2 minutes to heat through well. Separate crescent rolls and cut down to size to roll around smokies with a little sausage sticking out on each end. They will be hot, but this allows the sausages to be completely warmed through, since the bread will brown pretty quick. Place wrapped sausages on a cookie sheet and bake until golden (about 8-10 minutes). Serve with a variety of dipping sauces, like bbq, ketchup, honey mustard etc.











Another appetizer that is really good:





Pinwheels:





Soft flour tortillas


Cream Cheese


Herbs or taco seasoning








Mix cream cheese and herbs or taco seasoning until well blended. Spread a generous layer onto tortilla and roll it tightly. Cut the tortilla into 1/2 inch slices and lay flat to show the ';pinwheel';.





Good Luck. :)
';Pepper and Parsley Logs'; - 2 logs





1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix


8 oz. cream cheese; softened


2 tsp. EACH cracked pepper and chopped fresh parsley





Combine dressing mix and cream cheese. Divide in half; chill until firm. Roll into two 1 1/2'; logs, coating one with pepper and the other one with parsley. Wrap in plastic wrap; chill. Spread on crackers or bread.








';Hidden Valley Pinwheels'; - 3 dozen





1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix


2 (8 oz.) pkgs. cream cheese; softened


2 green onions (scallions); minced


4 (12';) flour tortillas


1 (4 oz.) jar diced pimento


1 (4 oz.) can diced green chiles


1 (2.25 oz.) can sliced black olives





Mix first three ingredients; spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese. Roll tortillas tightly; chill at least 2 hours. Cut rolls into 1'; pieces. Discard ends. Serve with spirals facing up.
This could not be easier:





1 Large package of Philadelphia Cream Cheese, softened


1 Can Shredded Crab Meat


1 Bottle Red Seafood Sauce


1 Box Townhouse or Ritz Crackers


1 Loaf Small-sliced rye or wheat bread





Place softened cream cheese on a plate and flatten it so it's in more in the shape of a square - not too flat.





Drain crab meat and place over cream cheese. Spread so the entire surface of cream cheese is covered.





Pour almost all of seafood sauce on top of crab meat.





Serve with Townhouse Crackers (or Ritz) and bread.





EVERYONE LOVES THIS RECIPE. Good luck.
loaves of Party ryes....you know the little ones....spread a touch of butter on them, then sprinkle a touch of garlic salt, then put them in a toaster oven until crisp...you can top them with almost anything...sliced olives,cream cheese, cucumber slices..etc..let your imagination carry you................
Fresh Fruit, veggie platter, or little smokies (sausages) cooked in BBQ sauce........very simple
buy bag of 4pound of hot wings


deep fry whole bag


put them in a foil container with lid


make hot sauce with butter and tabasco or red hot and melt together in microwave and mix well then pour over all the hotwings and put in fridge and heat when ready to serve





mozzerella sticks buy from freeze isle in grocery store pick up potato skins or make them urself


deli meat and pepperoni and cheddar cheese


mini hot dogs


crackers


chips and dip


prezel sticks
Bake 'chicken drumettes'; in half soy sauce, half water to cover.


Yummy and easy.


Go to the Jimmy Dean sausage site %26amp; make the sausage balls--they are easy %26amp; delish also.


Wrap little smokies with quartered bacon slices, secure with a toothpick, sprinkle with brown sugar %26amp; bake. Sounds weird, but they're always a HUGE hit!


Get a bunch of shrimp and cocktail sauce, and make a taco dip.


Half velveeta, half canned chili without beans, melted in crock pot, use tortilla chips to dip. Another big hit!
CHEESECAKE BALL w/ MINI CHOCO CHIPS


1 8-ounce cream cheese, softened


1/2 cup butter, softened


3/4 cup confectioners sugar


2 tablespoons brown sugar


1/2 teaspoon vanilla extract


3/4 cup mini semisweet chocolate chips





In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Serve with chocolate graham crackers.











Easy Meatball Appetizers


large bag frozen fully cooked meatballs


bottle honey-barbecue sauce


2 tablespoons honey


2 tablespoons dijon mustard





Place meatballs in crockpot for 1- 1/ 2 hrs until cooked through, pour off any water that’s accumulated. Mix honey, mustard and barbecue sauce together and pour over meatballs. Heat through and serve.











Green Goddess Dip


8 ounces cream cheese, cut into slices


1/2 cup milk


1/4 cup sour cream


2 tablespoons finely chopped onion


2 tablespoons finely chopped parsley


2 tablespoons finely sliced chives





In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.











Rotel Hamburger Dip


lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up


1 can (10 oz.) RO*TEL Diced Tomatoes %26amp; Green Chilies, undrained


1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


1/2 lb. ground beef, cooked, drained


1/2 cup sliced green onions





MIX all ingredients except onions in large microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in onions.SERVE with WHEAT THINS Snack Crackers or tostitos tortilla chips.











Cheese-Filled Mushrooms


1 1/2 pounds white mushrooms


1 cup shredded Cheddar cheese


1 cup shredded mozzarella cheese


1 cup shredded Parmesan cheese


3/4 cup mayonnaise


Crumbled cooked bacon, to taste (optional)





Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.











Hens in a Blanket


1 (9 ounce) package chicken breast tenders


1 (8 ounce) can refrigerated crescent rolls


Cheddar cheese slices





Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.








Veggie Pizza


1 package crescent rolls


1 cup sour cream


One half cup mayonnaise


1 package dry Hidden Valley Ranch dip mix


1 cup cheddar cheese, shredded


One half cup fresh broccoli, chopped


One half cup green onions, chopped


One half cup carrots, shredded


One half cup zucchini, grated


One half cup mushrooms, sliced


1 8-oz. can sliced water chestnuts, drained and chopped





Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned. Remove from oven and allow to cool. Combine sour cream, mayonnaise and dry dip mix and spread over crust. Place vegetables over dressing and top with shredded cheese. Refrigerate until ready to serve. Cut into squares before serving.
Cajun Crab Caps





12 1/2 packages (12 oz. size) mushrooms, cleaned and stems removed


12 1/2 tablespoons butter


6 1/4 cups crab meat, chopped fine and excess moisture removed


25 tablespoons parmesan cheese


12 1/2 teaspoons cajun seasonings





Place the mushroom caps in a baking dish, open side up. Next, melt the butter in a small saute pan over a medium high flame. Add the crab meat, the parmesan cheese and the Cajun seasoning. Stir it all together to heat it through. Using the tip of a teaspoon, stuff the mix into the caps.





Bake in a preheated 400 degree oven for about 10 minutes or until the mushrooms give when the sides are pinched. Serve from an attractive platter.





This recipe serves 50 people
ei, i recommend Beef Canapes with Basil Mayonnaise


http://beefcanapes-apps.blogspot.com/


check out also the appetizer section of this site.. http://recipescorner.blogspot.com/