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    You are in: Home / Cookbooks / Snacks/Appetizers
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    111 recipes in

    Snacks/Appetizers

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    525 Reviews |  By Juli

    Here is a delicious spinach artichoke dip!

    Recipe #1209

    Kids love this and it makes a lot. I got this recipe from a friend of mine.

    Recipe #74048

    131 Reviews |  By Mirj

    Sublime! The original recipe called for 4-8 servings, but I could finish this off myself in one sitting!

    Recipe #14680

    These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

    Recipe #77854

    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

    113 Reviews |  By Marie

    This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

    Recipe #40497

    This is a recipe my mom made for years and years. I've made it for parties as well as when I've had company over for supper. Everyone loves these meatballs. These meatballs are made without the addition of pineapple.

    Recipe #88991

    This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

    Recipe #67570

    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

    63 Reviews |  By Dib's

    These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!

    Recipe #19577

    Typically we serve this spread with breadsticks or crackers. But for a delicious change, put a spoonful onto some thick grilled slices of sourdough bread, then top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.

    Recipe #83123

    60 Reviews |  By Dawn

    This popcorn is easy and delicious. It is a hit with children and the "inner child" within us all. During the holidays, my husband adds food coloring for a festive bowl of popcorn.

    Recipe #12501

    These are great for an appetizer or double the recipe and serve with a salad for dinner. They are gobbled up very quickly! Cooking time is approximate. I use a glass pie plate to bake in so I can see how the bottom of the biscuits are browning up. The top will get done before the bottom so I place an aluminum foil tent over it after around 8-10 minutes depending how brown the cheese is getting.

    Recipe #187260

    This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

    Recipe #131062

    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

    32 Reviews |  By Geema

    I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?

    Recipe #81983

    I got this off a Hellmann's coupon, I think. It is super duper easy & extremely good. I made this for the first time last week for friends,and they raved & raved. It's like artichoke dip already on the bread! I liked it a bit broiled on top.

    Recipe #77567

    This recipe has taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make it a meal: try these crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com.

    Recipe #143794

    This is a simple "how to" recipe for roasting garlic in the oven. Super easy and the flavor of roast garlic is so sweet and creamy. Our favorite way to serve it up is to dump the roasted garlic in some good olive oil seasoned with salt/pepper, and serve it atop french bread. Certainly you can use roast garlic in many different recipes!

    Recipe #303247

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