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    You are in: Home / Cookbooks / Appetizers To-Party-For
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    293 recipes in

    Appetizers To-Party-For

    Who doesn't love finger foods? You don't need the hassle of silverware, they're fun to eat, and they usually pop up at gatherings where beer is lurking nearby...
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    This recipe has become a legend on several Nascar message boards. It's the perfect game day/race day snack but you might not want to wait that long. ;) If you don't like jalapeños use the mild Anaheim peppers. If you don't like any kind of pepper, try the bacon-cheese mixture on English muffins or small rounds of pizza dough. I'm posting it with the originator's permission and including several of the variations different people have come up with. You can't mess this one up. To quote Kymartin6 himself, "IF IT AIN'T SIMPLE AND FOOLPROOF--I DON'T COOK IT!"

    Recipe #270100

    This was clipped from some magazine years ago.

    Recipe #248587

    500 Best Cookies, Bars & Squares. Saving recipe so I can try it later

    Recipe #239810

    This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.

    Recipe #227542

    Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

    Recipe #210940

    13 Reviews |  By Sage

    A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable.

    Recipe #208892

    I used to call these Hanky Pankies (why is beyond me!). After I made them at my Super Bowl party the first time the Bears won many years ago, it's been a tradition every Super Bowl since. (7/5/07...Note: These are supposed to be served hot and kept warm, if possible. During the holidays I make a double batch and freeze them in large Ziplock bags with layers of wax paper or foil between each layer. Then you have a no-fuss appetizer when people pop by that you don't have to pry apart when you only want to bake a portion of them!)

    Recipe #207525

    These cheese crisps are very versatile....sprinkle them into a green salad, use with hors d'oeuvres, serve with cocktails, use as a garnish on macaroni and cheese, or just snack on them! Lots of different cheeses could be used, just make sure you use a hard cheese....if it's too soft it will just melt and spread to form a uniform sheet of cheese in your pan. Play around with the flavorings too...I've just added the red pepper but you can use sweet or hot chile powder or add some cumin, fennel or coriander seeds, lightly crushed. Herbs likie rosemary or thyme can be added as well.

    Recipe #206731

    I first tasted this appetizer at an office Christmas party and I was hooked. It is super easy to make, time saving because you make it the night before and is loaded with great taste. Your mouth with thank you for the explosion of flavors.

    Recipe #204473

    a 2004 Pillsbury Bake-Off winner

    Recipe #203515

    A beautiful and tasty way to use the widely available fresh mozarella balls. I use homemade Pesto, but you can find it in jars in the Gourmet section. Arranged on toothpicks, these bite-size appetizers are festive and colorful.

    Recipe #203322

    people will ask you for the recipe!!

    Recipe #201849

    This is a great cheese ring...Very yummy and easy!

    Recipe #198668

    Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!

    Recipe #196044

    These are so delicious, I have even made this with pork breakfast sausage meat, do not precook the sausage meat for this as the meat will cook when baked --- make a double batch of these and freeze them, they won't last long! You can also add in a couple teaspoons minced yellow onions or a green onion very finely chopped if desired --- *note* this recipe was developed using original Bisquick baking mix, I cannot promise the same results using a clone mix for this.

    Recipe #195888

    I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.

    Recipe #195661

    I'm originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.

    Recipe #194588

    5 Reviews |  By PaulaG

    This is my version of a recipe that was printed in recent magazine. I couldn't get that recipe to work for me; however, with a little patience this was the end result. The sausage I used was a pork and turkey sausage blend.

    Recipe #194070

    This is a killer recipe for stuffed portobellas! Make certain that the croutons are processed to very fine and adjust the cayenne or hot sauce to taste.

    Recipe #192698

    3 Reviews |  By KPD

    This is seriously a no-brainer! It is so delish! Great as an appetizer, breakfast item, or brunch dish! I also will freeze these in a large ziplock, pulling them out for a breakfast on the go. They just take a minute or so in the microwave if they're frozen!

    Recipe #192227

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