Need some easy but good appetizer recipes.?

Easy.... AND good





Italian Appetizer Bites





2 packages (8 oz each) refrigerated crescent rolls


½ pound sliced deli salami


½ pound sliced deli ham


½ pound slide deli provolone cheese


7 eggs


1 cup parmesan cheese


2 jars (12 ounces each) roasted red peppers, drained





MAKES: 32 pieces. PREP: 15 minutes.


BAKE: at 350° for 60 minutes.





Heat oven to 350°. Coat 13x9x2” glass pan with nonstick cooking spray. Unroll 1 package of the crescent rolls and line the bottom of the pan. Pinch seams together.





Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 eggs and the parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture %26amp; peppers. Top with remaining package of crescent rolls.





Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares %26amp; serve.Need some easy but good appetizer recipes.?
I make an endive with goat cheese and honey appetizer. It is on the cooking light website. It is very easy and gets rave reviews every time.Need some easy but good appetizer recipes.?
Fruit Kabobs with Margarita Dip


Start to Finish: 20 minutes





Ingredients


1/2 cup whipping cream


Angel and/or pound cake cubes


Assorted fresh fruit (strawberries, cubed melon, and/or seedless red or green grapes)


1/2 cup dairy sour cream


1 3-ounce package cream cheese, cut up and softened


1/4 cup sifted powdered sugar


1 tablespoon tequila


1 tablespoon orange juice concentrate


1 tablespoon lime juice





Directions


1. For margarita dip, place sour cream, cream cheese, powdered sugar, tequila, orange juice concentrate, and lime juice in a blender container or food processor bowl. Cover; blend or process until combined. Add whipping cream. Cover; blend or process until fluffy and mixture mounds. Serve immediately or cover and chill up to 24 hours.





2. Arrange small skewers of cake and fruit on a serving platter. Serve with dip. Makes 1-3/4 cups dip (enough for 12 servings.)





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MANGO SALSA





12 roma tomatoes, seeded, diced


1 red onion, diced


5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)


2 mangos, diced


1 cup finely chopped cilantro


1 tsp salt


1 tsp ground cumin


1 tsp chilli powder


1/2 cup olive oil


1/2 cup freshly squeezed lime juice


1 tbsp tobasco or other pepper sauce





MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.





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PAPAYA SALSA





4 c. peeled, diced papaya (or mangoes)


1/2 c. finely diced Bermuda onions


1 jalapeno pepper, seeded %26amp; chopped


1/4 c. coarsely chopped fresh coriander


1 tbsp. Kosher salt


1/4 c. fresh lime juice





Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.





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PEACH SALSA





3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted


1 tbsp. lemon juice


2 ripe tomatoes (about 1/2 lb.)


6 large green onions


1 tbsp. canned jalapeno peppers, chopped


1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)


12 tbsp. good quality olive oil


6 tbsp. sherry vinegar


2 tbsp. honey





Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.





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SALSA GUACAMOLE





Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!





Salsa:





1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained


1/4 cup chopped onion


2 tablespoons chopped fresh cilantro


1/4 teaspoon coarse salt (kosher or sea salt)


1 clove garlic, finely chopped


1 small fresh jalapeño chile, seeded, finely chopped





Guacamole:





3 ripe large avocados (about 1 1/2 lb) pitted, peeled


2 tablespoons fresh lime juice


1/2 teaspoon coarse salt (kosher or sea salt)


1/2 teaspoon red pepper sauce


1 clove garlic, finely chopped





In medium bowl, stir together salsa ingredients.


In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.





Serve with tortilla chips as desired.





Makes 12 servings (1/4 cup each).





Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.





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GUACAMOLE





1 ripe tomato, peeled


2 avocados


1/2 onion, minced


1 tablespoon vinegar


1 chopped green chile, or to taste


salt and pepper to taste





Mash together the tomato and avocados. Stir in remaining ingredients.


Serve with warm tortillas.





Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
Dose anyone have a fast %26amp; easy appetizer?
Well here this easy recipe, get some small potatoes(those cain of red ones little ones), boil them and put some salsa on it. To make a Mexican salsa(not spicy) you can by one or just make it, boiling some red tomatoes like 4 and add 1 serrano chile, put garlic and salt and blend it! Put your potatoes in a big plate and on top add the salsa with some Parmesan cheese!!! mmm its good.
Sliced baguette bread spread with dill dip and topped with a slice of cucumber. Really, really good and easy!
Seven Layer Fiesta Dip





1 (8 oz) package cream cheese, softened


1 Tbsp. taco seasoning mix


1 cup prepared guacamole


1 cup salsa


1 cup shredded lettuce


1 cup shredded cheddar cheese


½ cup chopped green onions


1 (2-oz) can sliced black olives





Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip.


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Spinach Parmesan Balls





1 pound package frozen chopped spinach, thawed and excess water squeezed out


5 eggs


1 large onion, minced


10 tablespoons margarine, melted


1 cup shredded Parmesan


2 garlic cloves, minced


1/2 teaspoon dried thyme leaves


1/2 teaspoon cayenne


1 3/4 cups Italian-style bread crumbs


Preheat the oven to 350 degrees F.





Place spinach in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.





Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.


* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.





--Party Line, FoodTV


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Michael's Best Button Mushrooms





6 tablespoons extra-virgin olive oil


1 1/2 pounds whole small button mushrooms, wiped clean


3 tablespoons butter


Gray sea salt


1 tablespoon minced garlic


1 1/2 teaspoons fresh thyme leaves, chopped


2 tablespoons lemon juice


1/2 cup white wine


1 tablespoon chopped parsley leaves





In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.


Add the butter. Cook and toss for 5 minutes, until beautifully browned.


Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.


Toss in the parsley and serve immediately.





--Michael Chiarello, FoodTV


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HOT CRAB DIP





¾ cup sour cream (can use low fat)


2 Tbsp fresh lemon juice


1 Tbsp grated fresh onion


1 tsp Worcestershire sauce


¾ tsp dry mustard


¼ tsp garlic powder


1 (8-oz) tub light cream cheese, room temp.


1 cup (4 oz) shredded sharp cheddar cheese


1 lb. lump crabmeat, drained and picked through to remove shell pieces


Cooking spray


Paprika





1. Preheat oven to 325°F.





2. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.





3. Spoon crabmeat mixture into a 1½-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.





Yield: 3 2/3 cups
Sausage cheese balls





3 cups of bisquick


1 lb hot sausage


1 jar cheese whiz, slightly warmed.





Mix all ingredients. Form into 1 inch balls and bake at 375 for about 20 minutes. Delicious warm or leftover the next day as breakfast.
Easy Spinach Artichoke Dip





2 jars (1-1/2 oz) artichokes, drained


10 oz frozen chopped spinach, thawed


3/4 cup mayonnaise


1/2 cup parmesan cheese


3 tablespoon lemon juice


1/2 teaspoon grated lemon rind


tabasco sauce, to taste


salt and pepper, to taste





Preheat oven to 350 degrees.





Squeeze out excess water from thawed spinach. In food processor add spinach, chopped artichoke hearts and remaining ingredients and process just until blended.





Combine all ingredients into a small baking pan and bake for 30 minutes or until bubbly. Serve hot or warm with pita chips, crackers, or vegetable sticks. Yields 2-1/2 cups.
Buffalo Chicken Dip





4 boneless skinless chicken breast halves,


boiled, drained and shredded with 2 forks


1 (12 ounce) bottle Frank's Hot Sauce


16 ounces cream cheese


1 (16 ounce) bottle Ranch dressing


1/2 cup minced celery


8 ounces shredded Monterey jack or sharp Cheddar cheese





Heat oven to 350 degrees F.





In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat


with entire bottle of Frank's hot sauce, spreading to form an even


layer.





In a large saucepan over medium heat, combine the cream cheese with


entire bottle of Ranch dressing, stirring until smooth and hot. Pour


evenly over the chicken mixture. Sprinkle celery over top. Bake


uncovered for 20 minutes, then sprinkle cheese over top and bake


uncovered for another 15 or 20 minutes until just hot and bubbly. Let


stand 10 minutes before serving with celery sticks or any sturdy


dipping chip.





OR-





Cranberry Cheese Spread





1 16-oz can whole berry cranberry sauce


1 4-oz can diced green chilies


2 T. sliced green onion


1 T. lime juice


1/2 t. garlic salt


1/2 t. cayenne pepper


1/2 t. chili powder


1 8-oz pkg. low fat cream cheese


1 package crackers for serving





In medium bowl, combine cranberry sauce, chilies, green onion, lime juice, garlic salt, pepper and chili powder; mix until well blended.





To serve, place cream cheese on serving dish. Spoon 1 c. of the mixture over cheese.





Serve with crackers.


OR-


Coconut Cranberry Spread





8 oz Cream Cheese; softened


1/4 c Whole-berry cranberry sauce


1 ts Grated Orange Rind


2 tb Flaked Coconut





Combine first 4 ingredients stirring until well blended.





Spoon into a serving dish, and sprinkle with coconut.





Serve spread with gingersnaps.





Yield: 1 1/4 c.
easy cheezy bread (killer!)


1 stick butter-room temp


2 jars Kraft Old English cheese spread(found over by the butters and spreadable cheeses-room temp)


1 loaf fresh bakery italian bread


sesame seeds, and poppy seeds





trim the crust off the top of the bread. split in half. Beat together the butter and cheese spread. Slather on the bottom half of the loaf of bread. Sprinkle with sesame and poppy seeds. Put the top on and slather with the remaining cheese mixture. Sprinkle with sesame and poppy seeds.


Wrap in foil and bake in a 375 oven until golden brown and crispy. Slice and enjoy!
I make a cheeseball that is a hit everytime. I know, cheeseball?? But really, it's incredible and easy!!





1 8-oz. package cream cheese


1 8-oz. package finely shredded cheddar cheese


1 small jar diced pimento


1 tsp mayo


1 tsp worchestire


1 small onion chopped fine (I use yellow onion)


1 small green bell pepper chopped fine


Chopped walnuts


Ritz crackers





Put all ingredients in bowl. I find it best to mix together with hands. Form into a ball shape and roll in chopped walnuts. Serve with Ritz crackers.
try this one it only cream chess and dill mix with mixer


cream chess works best at room temp.


mix well put in piping bag with tip med.


put on vegetable or crackers or egg devil just add the egg to it ..





hope this work well





and yes I am real chef if you live in the Gilbert AZ area


email me at chefkevinpeterson@yahoo.com
Stuffed Crescent Roll





Buy a small round of Edom cheese, open a package of canned crescent rolls. Wrap strips around cheese to cover.


Crush a couple of cloves of garlic, mix with an egg white,


brush on top and sides of covered cheese. Bake in preheated oven till light brown. My family enjoys dipping slices into spicy mustard.
A brick of cream cheese, with pepper jelly over it.
Spinach Roll


1 pkg. (9 oz) frozen chopped spinach


1 Tbsp. minced shallots


8 oz cream cheese


1 Tbsp. Worcestershire sauce


1 pkg. Crescent rolls


Preheat oven to 350. Cook %26amp; drain spinach on paper towels. Mix with shallots, cream cheese, Tabasco %26amp; Worcestershire. Spread out dough of crescent rolls to form a rectangle, pinching edges together. Spread spinach mixture over dough to within ½” of edges. Roll up starting on long side. Bake on cookie sheet in preheated oven till golden brown, 15-20 min. Let sit 5 minutes, then cut into slices to serve
Ritz ';Bruschetta';





Prep: 10 min. Total: 20 min.


Makes: 3 doz. or 12 servings, 3 topped crackers each.





1 cup chopped plum tomatoes


1/2 cup KRAFT 2% milk reduced fat shredded Mozzarella Cheese


1/4 cup chopped green onions


1 Tbsp. KRAFT light done right! house Italian reduced fat dressing


2 Tbsp. KRAFT shredded Parmesan cheese


36 RITZ reduced fat crackers





PREHEAT oven to 400* F.


Mix tomatoes, cheese, onions and dressing. SPOON 2 tsp. of the tomato mixuture onto each cracker; sprinkle with cheese. Place on baking sheet. BAKE 8 to 10 min. or until cheese is melted.





Serve warm.


**************************************… Mallow Fruit Bites:





Prep: 10 min. Total: 10 min.


Makes: 2 doz. or 12 servings, two topped crackers each.





1/4 cup creamy peanut butter


1/4 cup JET-PUFFED Marshmallow creme


24 Honey butter Ritz crackers


1 banana, cut into 24 slices


24 strawberry slices (about 1/2 cup)


Ground cinnamon





MIX peanut butter and marshmallow cream until swirled but not completely blended. Spread onto crackers.


TOP each with a banana slice and strawberry slice.


SPRINKLE lighty with cinnamon.
Cranberry Crumb Pie





ingredients








* 1/4 cup lemon juice


* 1 (14 ounce) can sweetened condensed milk


* 3 tablespoons light brown sugar


* 1/3 cup all-purpose flour


* 3/4 cup chopped walnuts


* 2 tablespoons cornstarch


* 1/4 cup butter, chilled and diced


* 1 (8 ounce) package cream cheese, softened


* 1 (16 ounce) can whole berry cranberry sauce


* 1 (9 inch) unbaked pie crust








Instructions





1.


1. Preheat oven to 425 degrees F (220 degrees C).


2. Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).


3. In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.


4. In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.


5. In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.


6. Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
A Yummy Cream Cheese Dip


2 blocks cream cheese (Philadelphia or store brand)


1 jar roasted red bell peppers with garlic


1 tub of fresh basil pesto sauce (near the pizza makings)





There's a variety of ways to make this... cut each cream cheese block into 4 smaller blocks (or cube both blocks of cream cheese).





Use 3/4 of the roasted red bell peppers with garlic. Mince garlic, cut red bell peppers into smaller bite size pieces. Put cut up peppers and garlic into a smaller container or bowl. Add the basil pesto sauce and mix well.





In a serving container (I use Gladware with a cover), put in the cream cheese that you cubed or cut up. Cover the cream cheese with the pepper and basil mix and stir up well - but gently so to not scramble the cheese. Cover and refrigerate for at least 3-4 hours before serving.





The longer the cream cheese can be marinated by the pepper and basil mix, the better tasting it is. When serving, it can be served on crackers (Ritz, Triscuits, or Stoned Wheat Thins) or on baguette bread.
This one is easy and great, it does not have a name through.





Ingredients:





fresh baguette


fig spread


brie cheese





directions:





Slice Baguette into 1/2 inch thick slices and lightly toast.


Spread fig spread over toasted baguette.


Place a slice of brie cheese on top.


Place under the broiler until cheese has lightly browned.
i would suggest that you go to all recipes.com they have wonderful recipes i have used a lot of them myself
This is good and always a hit.





Corn salad/dip





2 cans mexicorn - drained


1 cup mayo


1 cup sour cream


1 cup mild shredded cheese


1 cup sharp shredded cheese


1 bunch green onions - chopped


4 oz jalopeno peppers - chopped


4 tbsp jalopeno pepper juice


2 tbsp vinager


juice of 1/2 lemon





Mix everything together. Serve with corn chips or tortilla chips. Best if made the night before.
hot dog pieces wrapped in bacon, veggies and dip, bruchetta, cheese ball and crackers, mini burgers(you can use meatballs for the meat), mini sandwhiches and there are a million frozen appetisers at the store
ham %26amp; cheese or pizza rolls.





take a can of crescent rolls and roll it out flat. pinch the seams so that it doesnt tear. you can use either cheddar cheese and slices of ham or pizza sauce and pepperoni/sausege. spread the cheese or pizza sause on flat crescent roll. sprinkle with meat. roll into and log and slice into circles. bake for about 8-10 minutes. nice yummy treat.
Cranberry Delight Cream Cheese Spread Recipe





Ingredients:


1 (8 oz) package cream cheese, softened


2 tablespoons concentrated orange juice, thawed


1 tablespoon sugar


1/4 cup finely chopped dried cranberries


1 orange, zest only


1/8 teaspoon cinnamon


1/4 cup finely chopped pecans (we used pecans)





Directions:





Mix cream cheese, juice concentrate, cinnamon, and sugar with an electric mixer on medium speed until smooth. Fold in the orange zest, pecans and cranberries. Refrigerate. Garnish with mint leaves, cranberry slices or orange zest.
http://food.yahoo.com/recipes/kraft/9515…


http://food.yahoo.com/recipes/kraft/6903…


http://food.yahoo.com/recipes/kraft/9096…


http://food.yahoo.com/recipes/kraft/5469…





Hope these work!!
Backed Crab Puffs 1 (6 ounce) Can White Crab meat, drained and Flaked 4 ounces of Philadelphia Cream Cheese 1/4 Cup Thinly Sliced Green Onions 1/4 Cup Kraft Mayonnaise 12 Won Ton Wrappers Preheat oven to 350 degrees F. Mix Crab meat,Cheese,Onions and Mayo Spray 12 Muffin Cup tin with Cooking Spray, Place 1 Won Ton Wrapper in each cup. Fill evenly with crab mix. Bake 18 to 20 Min. Serve Warm
YES!!!
Hot Artichoke Dip





1+ cup grated parmesan cheese


1 8oz package low fat cream cheese


1 cup low fat sour cream


1/8 teaspoon dry dill weed


1 large can (about 14oz) artichoke hearts, drained %26amp; chopped





Combine 1 cup parmesan cheese, cream cheese, sour cream %26amp; dill weed. Beat/mix until well blended %26amp; creamy. Stir in chopped artichoke hearts.





Put mixture in a shallow 3-4 cup baking dish. Top with extra parmesan.





Bake uncovered in a 325F oven until top is lightly browned %26amp; mixture is hot in center (30-45 minutes)





Serve hot with baguette slices, small toast crackers or pita wedges.
I find alot of great recipes at allrecipes.com. Try the Hot crab dip. It is always a hit when I make it.
-loaf of pumpernickle bread slices


-2 cans of chicken in a can... like how tuna is


-mayo..... you'll need to eyeball what you think is the right amount


2 cups or so of shredded chedder cheese





Mix in a bowl the chicken, mayo and cheese


Lay out pumpernickel slices on a cookie sheet or baking stone if you have that it makes for a better bake


Spoon mixture onto the slices and bake at about 350 or so for 10 mins or so... sorry I'm not real sure, I haven't made it in a while but it is sooooo good