Do you need Easy Appetizers for that special occation?

Here are a very small sample or recipes from the Easy Appetizers collection. Recipes that you can copy for free. The Appetizer collection has 150 recipes in total, which would be too many for this page.

All-American Snack Easy Appetizers

3 cups thin pretzel sticks 4 cups Wheat Chex® 4 cups Cheerios® 13 ounces can salted peanuts 1 teaspoon garlic salt 1 teaspoon celery salt 1/2 teaspoon seasoned salt 2 tablespoons grated parmesan cheese 1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack. Another great easy appetizers recipe





Artichoke Dip Easy Appetizers recipe

8 ounces cream cheese 12 ounces mozzarella cheese -- shredded 1 cup mayonnaise 1 cup grated parmesan cheese 1 onion -- finely chopped 2 cloves garlic -- finely chopped 2 small jars marinated artichoke hearts -- DRAIN WELL 2 bags pita bread

The following appetizer recipe is sure to be a crowd pleaser. I have never taken it anywhere without being asked for the recipe:

Tear artichokes apart with your fingers.

Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash (a Kitchen Aid mixer works great).

Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.

Serve hot out of the oven and scoop up dip with pita bread. Another great easy Appetizers recipe

1 large Eggplant Olive oil 1 large Onion -- peeled & quartered 3 Garlic cloves -- unpeeled 1 Red bell pepper -- - halved and seeded 1 teaspoon Oregano -- chopped 2 teaspoons Lemon juice 1 tablespoon Olive oil 1/8 teaspoon Each salt and pepper 4 ounces Feta cheese -- crumbled 2 tablespoons Parsley -- chopped

Pita bread or crackers

Preheat oven to 350 F.

Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender.

Cool eggplant; scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and a dd to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese.

Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center. Serve with pita bread or crackers.

Another great Easy Appetizers recipe

BARBECUED PORK STRIPS Easy Appetizers

2 pounds Boneless pork butt

-----MARINADE----

2 tablespoons Light soy sauce 2 tablespoons Chinese rice wine -- or dry sherry 2 tablespoons Sugar 1 tablespoon Minced garlic 1 tablespoon Brown bean sauce 1 tablespoon Hoisin sauce 1 tablespoon Red bean curd 1 teaspoon 5-spice powder

-----BASTING LIQUID----

3 tablespoons Malt sugar or honey 3 tablespoons Boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer. This another great Easy Appetizers recipe

1/4 cup Lime Juice 1/4 cup Vegetable Oil 1/2 cup Crushed Red Pepper Flakes

Or To Taste

10 Chicken Wings (About 2 Lbs) 2 tablespoons Butter Or Margarine 1/2 cup Blue Or Yellow Cornmeal 2 tablespoons Unbleached All Purpose Flour 1/2 teaspoon Salt 1/2 teaspoon Ground Cumin 1/8 teaspoon Pepper

Blue Cornmeal Chicken Wings Mix Combine lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectangular pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more. Delicious Easy Appetizers

8 eggs 1 teaspoon Tabasco sauce 1/2 cup all-purpose flour 1 teaspoon baking powder

1/4 teaspoon salt 3 cups Monterey jack cheese -- shredded 1 1/2 cups cheddar cheese -- shredded

1/3 cup green bell peppers -- minced 2 tablespoons black olives -- sliced 2 tablespoons green chiles -- chopped

This will make 36 appetizers or about 8 brunch-sized servings. 1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees. 2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. 3. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. 4. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa. Great Easy Appetizers

2 eggs -- *see note 6 tablespoons whole-grain wheat flour 1 1/2 cups cheddar cheese -- shredded 10 ounces frozen spinach -- thawed, drained 2 cups cottage cheese 1 pinch ground nutmeg 1 dash black pepper -- fresh ground 1 dash cayenne pepper 3 tablespoons wheat germ

Use egg substitute for equally good taste. 1. In a large bowl, beat eggs (or egg substitute) with flour until smooth. 2. Squeeze spinach to dry then add to egg mixture along with cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into 13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray. Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45 minutes. 4. Let stand 10 minutes then cut into 1-1/2 inch squares. Yield: 48 squares. For another great Easy Appetizers recipe

Wondra flour 8 Med Shrimp--cleaned -- shelled 1 tablespoon Dijon mustard 1 tablespoon Aunt penny's hollandaise sauce 1 tablespoon Ranch style dressing 2 Slices Swiss cheese Salt and pepper 2 tablespoons Oil 2 tablespoons Margarine or butter

Preheat oven or toaster oven to 375* Moisten cleaned chicken breasts and lightly salt and pepper then lightly flour both sides. Heat a very small amount of oil in a fry pan until hot, swirl oil to coat pan and brown chicken breasts for exactly 45 seconds per side. Set aside. Mix together the mustard, dressing and Hollandaise sauce. Place oil and margarine in pan and heat until margarine is melted in oven while it is preheating.

Place chicken breasts in pan, top with sauce mixture (fairly thick) and cook exactly 12 minutes. Remove from oven and place shrimp on top(all in one direction.)Continue cooking for exactly 5 minutes. Top with swiss cheese and cook exactly 2 1/2 minutes to melt cheese. Serve with any herbed Rice-a-Roni, your favorite veggies and maybe a fresh fruit salad with a drizzled and sweetened ranch dressing. Use only butter lettuce for the salad. For another great Easy Appetizers recipe

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