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    You are in: Home / Cookbooks / Snacks and Appetizers
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    139 recipes in

    Snacks and Appetizers

    Aloha Chicken Wings Cover photo and recipe by Sue L
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    Recipe #184523

    I got this recipe from a friend who was a caterer. It was her most requested dish. It is so delicious and wins raves everytime I serve it. One thing, this is much better if made the night before so the flavors really have time to marry.

    Recipe #359826

    From Good Food Magazine, September 1987

    Recipe #339409

    A recipe I found in Quick Cooking years ago. Excellent for all parties! People will be scraping the bowl for remnants. You can't go wrong if you bring this--you'll be invited back.

    Recipe #300569

    5 Reviews |  By Dee514

    My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.

    Recipe #23867

    This is great for a lunch or light dinner.

    Recipe #86907

    This is the best dip you'll ever serve!!! Got this recipe from my a lady who always brought it to my cousins yearly Christmas party. Everytime I make this people beg for the recipe. Once you start munching on it its pretty difficult to stop! Serve with tortilla chips or Ritz crackers.

    Recipe #112795

    You'll need only a few items for this unique cheese ball. Coconut comes through in a cherry-flecked mixture that is coated in pecans.

    Recipe #161820

    I made these yesterday for my Holiday Appetizer Party with my cooking and recipes group and they were really good! The amount is approximate, depending on how much you fill the scoops. I had some scoops left over when I got done making mine.

    Recipe #265329

    25 Reviews |  By Marie

    This is a delicious party bread and so easy to make. No need to let the bread dough rise after defrosting. Recipe found on the web.

    Recipe #84491

    An adopted recipe from my dear friend Shelly: "From Mark Bittman's "How to Cook Everything." The beans tend to "pop" during cooking and a few may land on the bottom of your oven." Feel free to change the seasonings, and I have extended the cooking time due to reviews that they weren't Crispy enough.

    Recipe #66236

    12 Reviews |  By Kim D.

    This is one of my favorite Pampered Chef Recipes! I made this for my Aunt's Opera Reception (which was a fancy party), yet it was sooo easy and tasted wonderful! Everyone raved about how good it was... little did they know it just took minutes to throw together! Delicious!!!

    Recipe #27085

    4 Reviews |  By MomB

    Serve with crackers, Melba toast rounds, toast points or whatever you like. Always a big hit.

    Recipe #345693

    Posting in order to try recipe

    Recipe #123721

    These are very yummy and always go quick at a party!

    Recipe #210316

    I LOVE artichokes and this is a great party recipe !!! With the Holidays upon us, this would be a wonderful treat .Serve with garlic butter and yum. These are great served in a chafing dish

    Recipe #344362

    59 Reviews |  By PanNan

    We've been making this recipe for over twenty years. It was a favorite potluck appetizer recipe shared by a previous co-worker.

    Recipe #34683

    Who ever first thought of wrapping something in bacon is a genius. The trick to doing this right is finding the thinnest sliced bacon you can. You want the bacon to get crisp without having to cook the shrimp to death. The Oscar Mayer brand is a nice thin one, however if you can find a better smoked bacon like applewood or something, go for it. I find that making a sauce for these is entirely unnecessary. I mean, you got the bacon... hard to top that! When it comes to your shrimp, try to get wild shrimp as opposed to farm raised. You will taste the difference.

    Recipe #343643

    Add sparkle to your dinner party with these make-ahead appetizers - an explosion of flavour and very little last-minute work. Refrigerate or freeze the raw firecrackers right on the baking sheet and bake at the last minute for the best texture. If freezer space and baking sheets are at a premium, freeze until firm and carefully stack between layers of waxed paper in an airtight container. Recipe by Chef Jennifer MacKenzie for Food and Drink Magazine.

    Recipe #193710

    My daughter got this recipe from her friends mom . The small pretzels work the best. And for some reason , the oil definitely makes a difference! We've made them with Crisco, and we've made them with other brands, and they don't taste the same! *** seems to be too hot for a few people , PLEASE ADJUST the cayenne pepper if you don't like HOT***

    Recipe #86933

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