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    You are in: Home / Cookbooks / Appetizers
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    80 recipes in

    Appetizers

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    41 Reviews |  By Marie

    Potatoes are sliced and baked, then topped with the makings of your favorite potato skins. Serve as a side dish or even as appetizers. These are so yummy!

    Recipe #130023

    These are absolutey delicious and so easy to make! You can even purchase the jumbo crescent rolls and double the amounts of the filling ingredients. You can omit the dressing if desired. Just make certain to hand-squeeze the sauerkraut out well.

    Recipe #127124

    I make these as weekend snacks and for parties, I strongly suggest to double the recipe if you are making these for a party. To save some time prepare the sausage mixture up to 24 hours in advance. These are simply delicious, and not hard to make!

    Recipe #144715

    1 Reviews |  By Laura70

    I like this more than the usual recipe mixed with the Knorr Vegetable Soup. The basil and oregano give it a really good flavor.

    Recipe #176224

    This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.

    Recipe #9974

    These are really good to snack on, but be careful, they are quite addictive.

    Recipe #62650

    Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.

    Recipe #31320

    This recipe is very easy, and super delicious! This dish will definately disappear in a matter of minutes, Everyone who tastes this dish, asks me for the recipe.

    Recipe #9713

    At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

    Recipe #49063

    This is always a hit and is simple to make! Hope you like ranch!!!!

    Recipe #33434

    40 Reviews |  By Derf

    Thought these sounded good, similar to a beef spiral I posted,except these are baked. (from the local newpaper)

    Recipe #15988

    117 Reviews |  By Lorac

    My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!

    Recipe #59363

    This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack

    Recipe #33776

    Ok, this is really, really easy. I love this dip. It tastes good and is so quick to throw together for guests that drop in unannounced.

    Recipe #37845

    I most always make this with my spaghetti sauce, but it is great to serve with really any meal. They can be partially baked ahead of time and then just heated in the oven before your meal. You will be lucky if these even make it to the table LOL! I always make two loaves of bread. You can use fresh minced parsley also for this.

    Recipe #132594

    I got this recipe from a magazine several years ago, orginally from Barbara Briner of Texas. Great for appetizer parties!

    Recipe #108178

    This is easy and always a big hit at my get togethers, it's great with mini meatballs or Lil Smokies, to make it ever more easier purchase ready made frozen cooked small meatballs or you can make your own and cook them first, I use recipe#69173 see bottom of recipe for baking times --- this is great to take to a potluck :)

    Recipe #73362

    Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time. She says, "Just when you thought things couldn't get better bread-wise, along comes a whole new concept: two layers of rosemary-scented dough surrounding a savory filling of oil-cured olives, sun-dried tomatoes, and cream cheese (or goat cheese if you wish). The cream cheese makes a smooth mild filling while the goat cheese has a more assertive flavor. Think of this as a pizza with hidden filling. "The focaccia dough can be made up to three days ahead, placed in a large plastic bag or in an oiled bowl and covered with plastic wrap, and refrigerated. Alternatively, the cooled baked focaccia can be wrapped in plastic and frozen for three months. Defrost the wrapped focaccia at room temperature, then warm it in a 250°F oven for fifteen minutes."

    Recipe #322511

    I got this recipe from a friend of mine after eating it at a Christmas party. I usually cut back on the chips I stir into the ball and roll the ball in chips instead of nuts. Just personal preference. I also buy regular and chocolate graham crackers and arrange them around the ball for a nice presentation. Enjoy!

    Recipe #48490

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