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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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    This recipe comes from Paula Deen. It tastes exactly like the boursin cheese sold at stores, for a fraction of the cost! I like to serve this spread with buttery crackers. You could also use it to make sandwiches, etc... The prep time does not include softening of cream cheese, butter or the refrigeration time.

    Recipe #248495

    This bread dip is like Carrabba's. As for the recipe, just think of it as a teaspoon of every spice in your pantry, plus fresh garlic. Best with a loaf of fresh bread. My husband makes this all the time.

    Recipe #319152

    6 Reviews |  By Dancer^

    This was great and easy meal, and a nice way to use up phyllo dough. Points 1.

    Recipe #121962

    Great for pitch-ins!

    Recipe #202755

    49 Reviews |  By keen5

    This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

    Recipe #83800

    This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

    Recipe #196226

    13 Reviews |  By didyb

    I know it's too easy- just 2 ingredients. This is a cool- as spicy as you choose- easy to make- yummy to eat! Goes best with Frito's. At a party- this is the dip that everyone wants the recipe for.

    Recipe #176443

    I LOVE the Italian Nachos at Johnny Carino's. This is a recipe I am working on to get my fix at home.

    Recipe #154640

    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

    This is another recipe from Recipes for Life II.This cookbook has wonderful recipes and I have never been disappointed in any that I have tried.I have gotten to know many of the people that have submitted recipes,( me included ) for this fundraiser cookbook. I just did the Relay for Life walk last week-end got to know the faces with the names !!

    Recipe #308126

    5 Reviews |  By Derf

    This is my all time favourite appetizer!!, Delisious! everyone loves them. The toast cups can be filled with other fillings also, but the sausage is wonderfull!! a regular around our house over the holidays. Adapted from Canadian Living mag.

    Recipe #47525

    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 are like bruschetta, with no tomatoes, on steroids...serve them as hearty appetizers or as a main dish with a salad. This recipe is great to use up stuff like leftover bread and ricotta cheese....I always seem to end up with a bit of ricotta cheese from other recipes! These are great to serve the football crowd.

    Recipe #101435

    8 Reviews |  By Rita~

    This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.

    Recipe #108746

    Recipe #393811

    I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that...

    Recipe #397501

    Make a batch of this on your next party. It can be made in advance and reheated for later serving. Serve with your favorite crackers.

    Recipe #43969

    This is an exquisite appetizer or snack. My friend Nancy serves this to her family with Recipe #203329 and her Casaburo Salad, finishing their meal with her wonderful Double Chocolate Chunk Biscotti. Also from my "birthday book".

    Recipe #203330

    A recipe from Giada de Laurentis as shown on her tv show "Everyday Italian" She used sage on her show, but I prefer basil.

    Recipe #371760

    This is another type of shrimp cocktail that I serve as an appetizer when company is over for dinner.

    Recipe #202595

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