What are your fav appetizers?

Question

something easy and tastes good

Answer 1

Stuffed mushrooms.

Answer 2

cheese and crackers!!! maybe a bit of ham!!! :) ahahahahaha. lol! whatever. later!

Answer 3

BACON WRAPPED SCALLOPS  

1 lb. sea scallops

Lemon pepper seasoning

1/4 c. butter

1 lb. sliced bacon

Preheat broiler. Dip sea scallops in melted butter. Sprinkle both sides of scallops with lemon pepper seasoning. Wrap each with 1/2 slice of bacon. Fasten with toothpick. Broil, turning once, for 5-7 minutes or until bacon is crisp. Makes 15 servings.

Answer 4

spinich dip in a pumpernickel bread "bowl" and you use the insides of the bread as "dippers" instead of having to use chips.

yummy chicken or veggie potstickers or dumplings.

pigs in a blanket are good too.

mini tacos with shredded chicken and guacamole and shredded tex-mex blend cheese. (YUM)

but my personal fav is the spinich dip lol.

Answer 5

pin wheels. u can find them at sams club and other places like walmart and im pretty sure target too. they come frozen u just set them out to thaw and they are great!!!! for any little party or get together. my family gets them for jewlery/tupperware parties baby/bridal showers bday parties sleep over or just for company. they have i think 3 diff flavors. also i know walmart has these, by the frozen pizzas and stuff theres FRIDAYS brand southwest eggrolls and potato skins and stuff that they serve at the restaurant. try those. they'll be a hit!!

Answer 6

Baked:

Sausage  balls

Pigs in a blanket

Refrigerated:

toothpick tidbits: ham and extra sharp cheddar cheese

                             cherry and pineapple

Italian marinated crudites with Thousand Island and bacon dip

Crudites: celery sticks, carrot sticks, zucchini chips, broccoli bits, cauliflower bits

Salsa and zucchini chips

Navel orange sections and strawberry/banana yogurt dip

Answer 7

Try the feta dip from Whole Foods with crostini it is amazing or also trive Paive cheese...always a hit

Answer 8

CUPCAKES!!!!!! there are hundreds of ways to make em and be different..

mini hot dogs rilled in crescent rolls hot off the pan yum.!!

Answer 9

Stuffed cherry tomatoes

Answer 10

Taquitos with guacamole and sour cream.

Answer 11

stuffed mushrooms

chicken wings

deviled eggs

potato skins

Answer 12

1) crab ragoon (cream cheese and crab meat)

     2) avocado dip and chips

     3) salsa dips

     4) mottzeralla cheese strips

     5) egg rolls

Answer 13

cheese and crackers with dip on the side is always a good choice for almost everyone, but i love a variety of fresh fruit

Answer 14

Many menus of favorites:

French Menu:  country pate, brie with mushrooms, cornichons, french ham, dijon mustard and baguette slices.

Italian Menu:  sopressata, pepper salami, provolone, marinated artichoke hearts, marinated mushrooms, baguette.

American Menu:  lil smokies in barbecue sauce, spinach dip in bread bowl, hot artichoke dip with blue corn tortilla chips, meatballs in sauce.

Mexican Menu:  nachos with ground beef, beans, sour cream, olives and salsa; cheese quesadillas; chips and salsa

Answer 15

french fries!

Answer 16

Bacon Pasteries:

8 strips of bacon, cooked 3/4 C grated cheese

1 sm onion, chopped 1/2 C mayo

1 med tomato, chopped 1T Fresh Basil Chopped

1 Large can refrigerated biscuits( Flaky Style)

In a mixing bowl combine bacon, onion, tomato, cheese, mayo and basil. Seperate each biscuit into 2 to 3 layers and flatten slightly in your hand. Press the flattened section of biscuit into mini muffin pans. Spoon filling mixture into each biscuit. Bake at 375 for 15 minutes

Mushroom Puffs:

4 ounces cream cheese, cubed

1 can (4 ounces) mushroom stems and pieces, drained

1 tablespoon chopped onion

1/8 teaspoon hot pepper sauce

1 tube (8 ounces) crescent roll dough

In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough.

Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

French Onion Tartlets:

Olive oil cooking spray

12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)

2 tablespoons butter

1 tablespoon extra-virgin olive oil

2 large onions, very thinly sliced

1 bay leaf, fresh or dried

2 teaspoons ground thyme or poultry seasoning

Salt and black pepper

1 pound Swiss cheese, shredded

Heat oven to 350 degrees F.

Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.

In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.

Turn broiler on.

Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot