Please share your easy and yummy appetizer recipes?

Please share your easy and yummy appetizer recipes.... Yes, I said 'yummy', because I am looking for appetizers that will appeal to kids as well as adults. I want some to have at the ready all day Christmas day (so breakfast appetizers are also great) for family to munch in between opening presents and playing with presents. Things I can throw in the oven with only a few minutes prep or only need to mix together a few ingredients before it hits the table.

Like I said before, I also need them to appeal to kids :0) Thanks! Asked by marissa 49 months ago Similar questions: share easy yummy appetizer recipes Food & Drink > Cooking.

Similar questions: share easy yummy appetizer recipes.

I have a great dip for crackers. Cranberry Delight Spread 1 pkg. 8 oz.

Cream cheese 2 tablespoons frozen orange concentrate, thawed (I just use OJ) 1 tablespoon sugar Zest of 1 orange 1/8 teaspoon cinnamon 1/3 finely chopped dried cranberries 1/4 finely chopped pecans (optional) 1. In small mixing bowl, beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed until fluffy. 2.

Stir in cranberries and pecans. Refrigerate at least one hour. Serve with Keebler or Ritz crackers.

Or any kind of cracker. It is yummy! My little nieces and nephew liked it...so that’s always a good sign!

I cut it out of a magazine some years back; I can’t remember where. But just wanted to make sure I didn’t take credit for making it up.... Sources: me .

Yummy cold veggie pizza Well, sort of. Take a tube of crescent rolls and spread them out on a cookie sheet or jelly roll pan. If it's a large cookie sheet, you might need two tubes.

Pop them in the oven and cook according to directions. Meanwhile mix a brick of cream cheese with ranch dressing mix. Chop up your favorite raw veggies into small pieces.

When the crescent rolls are cooked and cooled, spread the ranch/cream cheese spread over it so it's even. Sprinkle the veggies all over it then slice into squares. It's delicious and healthy.

Kids gobble it up faster than you can keep track. Have fun and Merry Christmas.

Spinach Dip! I know it seems hard to believe that kids would like spinach dip, but they do! And this one needs to be refrigerated for at least two hours, so it's a great make-ahead dish.

Spinach Dip 1 10 oz. Package of frozen chopped spinach, thawed and well drained 1 cup mayonnaise 1 cup sour cream 1 package Knorr leek soup mix 1 can (small) sliced water chestnuts 1 sourdough round Extra sourdough or crackers Chop the water chestnuts up into fine pieces (as fine as you like), then just combine all the ingredients except for the bread (obviously! ) Refrigerate for at least two hours, but can be refrigerated up to two days.

Take the sourdough round and hollow out the center to use as a bowl for the dip. Slice up the top and center for dipping in the spinach dip. Serve with the extra sourdough or crackers!

Enjoy! Rickisgirl's Recommendations Great Chefs:Appetizers Amazon List Price: $19.99 Used from: $30.00 Appetizers And Dips (PC CDROM) .

One for breakfast, one for later For breakfast: Individual mini quiches 1 lb bulk sausage, cooked and drained, or 1 15 ounce can of salmon, with skin and bones removed Several slices of bread 8 eggs, beaten until combined and slightly airy Shredded cheese Tear bread into 1" pieces and place 3-4 in each of 12 greased muffin cups (enough to cover the bottom). Put some sausage or salmon in each cup. Pour the egg into the cups and top with a sprinkling of shredded cheese.

Bake at 350 degrees for approximately 20 minutes, until golden brown. This can also be made in one large pan and cut into squares or slices. It can also be made in a mini-muffin pan for smaller pieces.

For later (these are so easy the kids can help make them): No-cook pinwheel canapes 9" tortillas, any flavor (mix carrot, spinach, tomato, and plain for a colorful plate) A variety of purchased cream cheese spreads A variety of other fillers, such as smoked salmon, pepperoni, thinly sliced ham, turkey, or chicken, fresh spinach leaves, sliced cheese, finely chopped vegetables, or other relatively flat foods Generously spread cream cheese spreads on tortillas, add desired fillers, and roll up jelly-roll style. (You might want to do this much the night before and refrigerate seam side down. ) Then slice crosswise into 1" rounds.

The two end pieces won’t be round, so you can snitch them for yourself! Make some out of peanut butter and jelly for the kids too. SharonW's Recommendations Fast Appetizers (Fast Books) Amazon List Price: $18.95 Used from: $1.05 Average Customer Rating: 4.5 out of 5 (based on 10 reviews) .

Here are 3 of my my standards - all very good and accessible and available on Epicurious Fig and Goat cheese Crostini Active time: 40 min Start to finish: 1 hr Makes 24 hors d’oeuvres. Gourmet Entertains 3 tablespoons minced shallot 2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme 1/2 Turkish or 1/4 California bay leaf 1 1/2 tablespoons unsalted butter 1/4 lb dried Black Mission figs, finely chopped (3/4 cup) 3/4 cup Port 1/4 teaspoon salt 1/8 teaspoon black pepper 12 (1/2-inch-thick) diagonally cut baguette slices 1 tablespoon olive oil 6 oz soft mild goat cheese at room temperature 2 fresh ripe figs, cut into 1/2-inch pieces Garnish: fresh thyme leaves Make savory fig jam: Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil.

Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl.

Cool, then stir in minced thyme and salt and pepper to taste. Make toasts while jam cools: Put oven rack in middle position and preheat to 350°F. Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil.

Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack. Assemble crostini: Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

Cooks’ notes: • Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.

Zucchini patties with feta Makes about 18 patties. Engin Akin 2 1/2 cups coarsely grated zucchini (from about 3 medium) 1 teaspoon salt, divided 1 large egg 1 large egg yolk 1/2 cup (or more) all purpose flour 1/2 cup crumbled feta cheese 1 cup chopped fresh Italian parsley 1/2 cup chopped green onions 1 1/2 tablespoons chopped fresh dill 1/2 cup (about) olive oil 1/2 cup (about) corn oil Plain Greek yogurt Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes.

Transfer to sieve. Press out excess liquid (Narshite note - make sure you get rid of ALL excess liquid or it will double the time it takes to make these); place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt.

Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls. Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat.

Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels.DO AHEAD Can be made 1 day ahead.

Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

Coriander lime shrimp Can be prepared in 45 minutes or less but requires additional unattended time. Makes about 24 hors d’oeuvres. 1/2 cup fresh lime juice 1/4 cup orange marmalade 3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine 4 tablespoons olive oil 1 tablespoon soy sauce 1/2 teaspoon dried hot red pepper flakes 1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined Garnish: fresh coriander sprigs In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping.In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.

Garnish shrimp with coriander sprigs and serve with reserved dipping sauce. Sources: My recipe box and Epicurious .

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