Appetizer Recipes

We add new free easy appetizer recipes everyday. If you are looking for a great appetizer this is where you want to look.

Corny Chocolate Crunch

Corny Chocolate Crunch

Corny Chocolate Crunch

3 quarts popped popcorn
3 cups Corn Chex
3 cups broken corn chips
1 (11 ounce) package butterscotch chips
3/4 pound dark chocolate candy coating

In a large bowl, combine popcorn, cereal and corn chips; set aside.

In a saucepan over medium-low heat, melt butterscotch chips and candy coating; stir until smooth. Pour over popcorn mixture and toss to coat. Spread into two greased 15 x 10-inch baking pans. When cool enough to handle, break into pieces.

Yields about 5 quarts.

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crab meat dip1 (6 oz.) can crab meat
1 T. minced onion
1/4 tsp. salt
dash pepper

1 (8oz.) pkg. Cream Cheese
2 T. milk
I\z tsp. horseradish

fvIix all ingredients together and place in a small baking dish. Cook at 375o for about
20 minutes or until the top is lightly browned and bubbly


Baked Artichoke squares2 (8-oz.) cans refrigerated crescent
I (14-oz.) can artichoke hearts,
drained and chopped
I (9-oz.) pkg. frozen spinach,
thawed and squeezed

3|4 C. grated Parmesan cheese
2/3 C. mayonnaise
2/3 C. sour cream
xis tsp. garlic powder

Heat oven to 3750 Unroll dough into four long rectangles. Place crosswise in
uncreased 15×10 inch baking pan; press over bottom and inch up sides to form a
crust. Press perforations to seal. Bake for 10-12 minutes (until light golden brown).
Meanwhile in a medium bowl, combine all remaining ingredients; mix well- Spread
mixture evenly over partially baked crust. Bake for an additional 8-10 minutes or
until topping is thoroughly heated. Cut into 1112 inch squares. serve warm. Makes
60 appetizers.

Butterscotch Popcorn

Butterscotch Popcorn

Butterscotch Popcorn

1 (12 ounce) package butterscotch morsels
1 cup white corn syrup
1/4 cup butter
12 cups popped popcorn
1 (12 ounce) can salted peanuts

Preheat oven to 300 degrees F.

In saucepan, combine butterscotch morsels, corn syrup and butter. Cook over medium heat, stirring occasionally until mixture boils. Place popcorn and nuts in greased roasting pan. Pour mixture over popcorn; toss to coat well. Bake for 45 minutes, stirring frequently. Remove from oven, stir every 10 minutes until slightly cool. Cool completely.

Butterscotch Popcorn Crunch

Butterscotch Popcorn Crunch
Butterscotch Popcorn Crunch

1/2 cup unpopped popcorn
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups walnuts, toasted

Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan.

Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.

Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.

Makes about 4 quarts.

Deviled Puffs

Deviled Puffs

Deviled Puffs

1 cup water
1/2 cup butter
1 cup flour
4 eggs
3 (4 1/2 ounce) cans deviled ham
1 tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Preheat oven to 400 degrees F.

In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonsful onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream. Chill.

Cut off tops of puffs. Remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful of ham mixture.

Makes 6 dozen appetizers.

Apple Pecan Dumplings

Apple Pecan Dumplings

Pastry for 3 pie shells
2 oranges
1/2 cup light brown sugar, packed
3/4 cup granulated sugar, divided
1 tablespoon all-purpose flour
4 medium cooking apples
1/2 teaspoon cinnamon
2 to 3 tablespoons cold butter or margarine
2 tablespoons broken pecans

Grate 2 tablespoons orange peel; squeeze orange juice. Measure and add water to make 1 cup.

In a saucepan, mix 1/2 cup of each sugar with flour; add grated orange peel and juice. Cook and stir until mixture thickens and clears, about 3 minutes.

Pare, core and cut apples into 3 horizontal slices. Mix 1/4 cup sugar and cinnamon. Cut cold butter into 6 pieces.

Roll pastry 1/8-inch thick; cut into six 7-inch squares. Place 1 apple slice on each; sprinkle 1 teaspoon cinnamon sugar. Top with second apple slice; press 1 piece butter into center of apples; sprinkle with cinnamon sugar. Brush pastry edges with water. Wrap around apples. Pinch to seal. Place dumplings in 13 x 9-inch baking dish. Bake at 400 degrees F for 10 minutes.

Reduce oven temperature to 325 degrees F.

Spoon some orange sauce over dumplings; bake 10 minutes. Spoon over more sauce. Bake 10 minutes. Repeat, sprinkling with pecans. Bake 15 minutes.

Makes 6 servings.

1 pie shell
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup cold lard or shortening
2 or 3 tablespoons chilled club soda, lemon-lime or
other flavored soda or ice water

Combine flour and salt. Cut in lard to make a crumbly mixture. Sprinkle with 1 tablespoon of cold soda, tossing with a fork to mix. Repeat until flour is moistened and can be pressed into a ball. Shape into 1 flat rounded ball if making 1 pie shell; 2 balls for 2 pie shells or 1 double crust pie. Wrap ball in plastic wrap or wax paper and let rest for 5 minutes.

On a lightly floured surface, roll 1 ball into an 11- to 13-inch circle to fit an 8-, 9- or 10-inch pie plate. Fold into quarters or roll around rolling pin and transfer to pie plate. Follow directions for pastry on apple pecan dumplings.

Apricot Cream Fondue

Apricot Cream Fondue

1 (30 ounce) can unpeeled apricot halves, drained
1/3 cup granulated sugar
1 tablespoon cornstarch
3/4 cup whipping cream
1 tablespoon lemon juice
Angel food cake cubes
Apple slices
Banana slices
Pineapple chunks

Blend apricots in blender. In fondue cooker, combine sugar and cornstarch. Stir in apricots, cream and lemon juice. Cook and stir until thickened and bubbly. Place on fondue burner. Use fruit as dippers.

Apple Fritter Rings

Apple Fritter Rings

1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Dash of salt
5 large tart apples
1 1/2 cups vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

In a bowl, beat egg, milk and oil.

Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).

Peel, core and cut apples into 1/2-inch rings.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels.

Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.

Yields about 24.

Confetti Popcorn

Confetti Popcorn

Confetti Popcorn

1 package microwave popcorn
1/2 cup M&Ms or small gumdrops
1/3 cup unsalted peanuts
2 cups miniature marshmallows
3 tablespoons butter or margarine

Microwave popcorn according to package directions. Grease an 8-inch square pan. Remove unpopped kernels from popcorn.

In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in microwave-safe container. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.

Butter Pecan Popcorn

Butter Pecan Popcorn

Butter Pecan Popcorn

8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 cup broken pecans
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding mix
3/4 teaspoons vanilla extract

Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degrees F oven while making coating.

In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300 degrees F oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely.

When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

Yields 9 (1-cup) servings.

Cinnamon Candy Popcorn

Cinnamon Candy Popcorn

Cinnamon Candy Popcorn

8 quarts popped popcorn
1 cup butter
1/2 cup light corn syrup
1 (9 ounce) package red hot candies

Place popcorn in a large bowl and set aside.

In a saucepan, butter, corn syrup and candies; bring to a boil over medium-high heat stirring constantly. Boil for 5 minutes minutes stirring occasionally. Pour over popcorn and mix thoroughly. Turn into two greased 15 x 10 x 1-inch baking pans. Bake at 250 degrees F for 1 hour stirring every 15 minutes. Remove from pans and place on wax paper to cool. Break apart; store in airtight containers.

Chocolate Cream Popcorn

Chocolate Cream Popcorn

Chocolate Cream Popcorn

2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
3 tablespoons butter
1/3 cup chocolate chips
1 teaspoon vanilla extract

Place popped corn into a lightly greased large bowl.

In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy thermometer. Add butter; when it is melted; add chocolate. Stir in vanilla extract. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.

8 Layer Dip


8-Layer Dip

I love this dip. It fills us for dinner and works great as a party dip.

1 (16 ounce) bottle bleu cheese dressing
1 pint sour cream
1 can refried beans
1 package Taco seasoning
Lettuce, shredded
Onions, diced
Tomatoes, diced
Black olives, sliced
Monterey jack cheese, shredded
Sharp Cheddar cheese, shredded
1 small can green chile peppers, minced

Mix refried beans with taco seasoning( this will be your bottom layer.) Spread onto serving platter.

Spread bleu cheese dressing onto beans.

Spread sour cream onto bleu cheese dressing carefully.

Sprinkle onions and green chile peppers onto sour cream.

Sprinkle lettuce over onions and chile peppers.

Sprinkle tomatoes over lettuce.

Sprinkle olives over tomatoes.

Mix both shredded cheeses and spread over olives. (Last layer)

Serve with Tostitos chips/crackers/corn chips.

Bandito Chili Dogs

  1. Bandito Chili Dogs

1 pound hot dogs
2 (15 ounce) cans chili, with or without beans
1 (10 3/4 ounce) can condensed Cheddar cheese soup Bandito Chili Dogs
1 (4 ounce) can chopped green chiles
10 hot dog buns
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup shredded Cheddar cheese

Place hot dogs in crockpot.

Combine chili, soup and green chiles. Pour over hot dogs. Cover. Cook on LOW for 3 to 3 1/2 hours.

Serve hot dogs in buns. Top with chili mixture, onion, corn chips and cheese.

Amaretto Popcorn

Amaretto Popcorn

Amaretto Popcorn

3 quarts popped popcorn
1 cup unblanched whole almonds
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup Amaretto

Heat oven to 250 degrees F. Arrange popcorn on 2 jellyroll pans; sprinkle almonds over popcorn.

In small saucepan, melt butter over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200 degrees F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Almond Mocha Popcorn

Almond Mocha Popcorn

Almond Mocha Popcorn

1/2 cup strong coffee
1/2 cup white corn syrup
1/4 cup butter
1 cup brown sugar
1 tablespoon cocoa
1/2 cup popcorn, popped
1 cup toasted almonds, chopped

In a heavy saucepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over moderate heat to 280 degrees F on a candy thermometer. Pour over the popped corn and almonds.


artichoke salsa recipe1 (63/4-oz.) jar marinated artichoke
I14 c. pined ripe olive, chopped
2 T. red onion, chopped
3 medium plum tomatoes, coarsely

1 dove garlic, pressed
2 T. Iresh bas H leaves, snipped
salt and pepper to taste

Drain marinade from artichoke hearts and reserve. Chop artichokes and combine
with other ingredients into reserved marinade. salt and pepper to taste. Serve on
baked pita chips (see below). faked Pita Chips: Preheat oven to 4000. Cut or separate
round pita horizontally in half. Cut each half into eight triangles and arrange in a
single layer on a Oat baking stone or cookie sheet. Bake for 8-10 minutes or until
lightly browned and crisp.

Cinnamon and Sugar Popcorn Crunch

Cinnamon and Sugar Popcorn Crunch+

Cinnamon and Sugar Popcorn Crunch

1 egg white
2 tablespoons brown sugar
1/8 teaspoon cinnamon
12 cups air popped popcorn

Heat oven to 325 degrees F. Spray a 15 x 10 x 1-inch jellyroll pan with Pam.

In small bowl, beat egg white until soft peaks form. Add brown sugar and cinnamon, beating until stiff peaks form, about 1 minute. Place popcorn in large bowl. Fold egg white mixture into popcorn. Spread in sprayed pan. Bake 15 minutes, stirring twice during baking. Cool completely. Store in airtight container.

Makes 6 (2 cup) servings.

Aquarium Gelatin



Aquarium Gelatin

1 small box blue or green gelatin
1 cup boiling water
1 cup cold water
24 gummy fish
1 cup whipped cream
Fish crackers (optional)

Make gelatin according to package directions. When it’s slightly cooled, divide it among six plastic cups.

When gelatin is partially set, add three or more gummy fish to each cup. Place cups in refrigerator for 2 hours, or until gelatin is firm.

At serving time, top with whipped cream to form “surf.” Serve with fish crackers, if desired.

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