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Appetizers and Snacks - NOT Tried

Apps and Snacks that look yummy! Haven't tried them yet, but I will!
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1 Reviews |  By lazyme

Cute make-ahead cheese ball for the holidays from Betty Crocker Holidays.

Recipe #202041

I made these for Christmas 2005 with my daughter. She enjoyed making and eating them. The plate was empty in a few minutes. This recipe came from a little book called 'Bites' by The Australian Women's Weekly - Creative food

Recipe #184466

From the Childrens step by step cookbook from my school library.

Recipe #187371

12 Reviews |  By Gerry

This recipe is a family favorite. Beaten egg whites make this batter thinner, everything comes out light and fluffy. This recipe needs to be prepared an hour before using.

Recipe #89854

Recently we went to arizona and had this yummy treat so had to find the recipe as soon as we got home.. You can make them bigger which I will do next time, the circles go really quick.. :)

Recipe #117388

The mayonnaise in place of the butter makes the bread toast evenly and gives a similar yet different crispiness. This is how they made it on the grill at a diner I used to frequent, the kind where the grill is behind the counter and you can watch. CAUTION: using low fat or no fat mayo or even miracle whip will change the outcome of the final product, the first 2 contain water and the second sugar that does not act in the same manor as an oil or fat sub.

Recipe #108522

This recipe came from my son's Cub scout pack. These doughnuts are a favorite treat on camp outs, for both the kids and adults!

Recipe #76540

These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.

Recipe #47195

The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.

Recipe #46749

15 Reviews |  By Rita~

I used a mix of cauliflower from the gardenia mix, broccoli and boccoflower for a contrast of color. I quickly blanched the broccoli and broccoflower heads very quickly (just seconds) in salted boiling water and the chilled to brighten the color!You'll need Styrofoam cone and toothpicks. I also used a platter that has a center with with a dip basin which is not really needed.

Recipe #149199

I've been hanging on an old magazine recipe clipping for years. Finally, I made this recipe and, WOW, it's great. I used jumbo strawberries, but you can also use regular-size strawberries. Serve an appetizer or a dessert! The filling is not overly sweet, and you can add powdered sugar to taste if you want a sweeter cheese mixture. I've found that there's more than enough filling for 12 medium-large strawberries. If you don't have time to pipe the filling, you can serve it in a bowl as a dip.

Recipe #88951

A friend originally made a variation of this recipe, and I later found this version in the Colorado Collage cookbook. Definitely tastes better after a few hours.

Recipe #21131

Kids of all ages enjoy this! I like to add in a small finely chopped green pepper, but that is optional

Recipe #180113

I adopted this recipe from Mean Chef. This recipe I found on Epicurious. It is fabulous. The sauce itself has lots of possibilities on its own. It is great on pork tenderloin and roast chicken. When raspberries are in season, I make a whole bunch of the sauce and freeze it.

Recipe #25025

This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.

Recipe #186098

You'll never buy frozen mozzarella sticks again! These are easy and absolute delicious with none of the unhealthy additives of the commercial kind. I serve these with my own Angie's Bella Marinara sauce (with the spices punched up a little), but these would also be good with a creamy ranch-style dip. Vary the herbs in the breading if you like, but I like this combination with the marinara sauce.

Recipe #91501

From Jean Anderson's "The Food of Portugal" If you ate this in Portugal, it would be made with some wonderful local cheese. These recipe uses brie--a good substitute for those of us with no access to Portugese artisanal cheeses. This would be served with Pao Torrado, a kind of melba toast. Crostini from a baguette are just fine with this. Or if the brie is rich enough for you, try it on slices of cucumber.

Recipe #185718

Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Originally published in Saveur in 1998. Cooking time includes five hours chilling time.

Recipe #137695

There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

Recipe #176403

14 Reviews |  By Rita~

Bacon can be skipped or replaced with ham. Tomatoes are also good on the sandwiches. 1 slice of cheese is plenty because of the richness of the eggs. The kids love it. If you like serve with syrup. If using bacon do try this method Recipe #107440 it makes clean up a breeze.

Recipe #71187

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