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.

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.

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BEAN DIP

Bean Dip1 (8′oz.) pkg. Cream Cheese
1 (8-oz.) jar salsa (med.-hot)

Misty Riquier
grade K
1 (l6oz.) can chRi with beans
1 (8-oz.) cube Cheddar cheese

Put Cream Cheese on bottom of microwave safe dish. l-ayer chili next and salsa on
top. Heat in microwave approximately 10 minutes. Add Cheddar chunk after stirring
and let sit for 5 minutes.

EASY MEXICAN DIP

Mexican Dip2 1/2 pk gs. Cream Cheese
2 c. shredded Cheddar

Jeremy Marcella
grade K
2 (14-oz) cans Hormel Chm, no
beans

Allow Cream Cheese to get to room temperature. Spread Cream Cheese on bottom
of 9x 13″ pan. Spread chili on top and sprinkle with Cheddar. Bake 1/z hour at 3500 -
it will bubble. Serve with tortilla chips for dipping

Cracker Jack

Cracker Jack

Cracker Jack

1 cup sorghum molasses
1 cup granulated sugar
1 teaspoon vinegar
2 tablespoons water
1 tablespoon butter
1/4 teaspoon baking soda
5 quarts popped corn
1 cup peanuts

Mix sugar, molasses, butter, water and vinegar together. Cook until it makes a hard ball when dropped into cold water (265 degrees F). Stir frequently during last part of cooking to prevent scorching. Remove from heat and add baking soda. Stir lightly. While it still foams, pour over the popcorn mix. Pour into a flat, buttered pan. When cool, crumble into small pieces.

7th Inning Hot Dogs

7th Inning Hot Dogs

7th Inning Hot Dogs

2 (8 ounce) cans refrigerated crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Preheat oven to 375 degrees F.

Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown.

Serve with catsup, mustard and pickle relish, if desired.

Yields 16 servings.

Crispy Caramel Corn

Crispy Caramel Corn

Crispy Caramel Corn

3 1/2 quarts popped popcorn (about 1/2 cup unpopped)
1/2 cup cocktail peanuts
1/2 cup butter or margarine
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat oven to 250 degrees F. Grease well a 15 x 10-inch jellyroll pan.

Place popped popcorn and peanuts in large well greased bowl.

Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat and boil 5 minutes. Remove from heat and stir in vanilla extract and baking soda. Pour syrup over popcorn mixture and mix well. Spread on greased jellyroll pan. Bake 1 hour, stirring every 15 minutes. Remove from oven and separate kernels when cool enough to handle.

Store in tightly covered containers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

quarts popped popcorn (about 1/2 cup unpopped )
1/2 cup cocktail peanuts
1/2 cup butter or margarine
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat oven to 250 degrees F. Grease well a 15 x 10-inch jellyroll pan.

Place popped popcorn and peanuts in large well greased bowl.

Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat and boil 5 minutes. Remove from heat and stir in vanilla extract and baking soda. Pour syrup over popcorn mixture and mix well. Spread on greased jellyroll pan. Bake 1 hour, stirring every 15 minutes. Remove from oven and separate kernels when cool enough to handle.

Store in tightly covered containers.

Bacon and Cheese Bites

1 lb. bacon, fried crisp and crumbled    mayonnaise
1 sm. onion, finely chopped                   1 French bread baguette, cut into
8 oz. sharp Cheddar cheese,                    I/4 ” thin slices
shredded
Preheat broiler. Combine bacon, onion. and shredded cheese in a bowl. Mix well.
Add enough mayonnaise to make the mixture a spreading consistency. Spread one
side of each bread slice with the mixture. Place on a baking sheet. Broil until bubbly.
Serve right away. * This can also be baked in a greased baking dish at 350o for 20
minutes or until light brown. Serve with crackers.

Chocolate Glazed Popcorn Squares

Chocolate Glazed Popcorn Squares

Chocolate Glazed Popcorn Squares

1 package microwave popcorn, popped
2 tablespoons butter
10 1/2 ounces miniature marshmallows
1/4 cup chocolate ready-to-spread frosting
1/2 cup salted peanuts

Chocolate Glaze
1/3 cup chocolate ready-to-spread frosting

Grease a 9 x 13-inch pan.

Remove and discard unpopped kernels from popcorn.

Place butter in 4-quart microwavable bowl. Microwave, uncovered, on HIGH, for about 30 seconds, or until melted. Stir in marshmallows and frosting until marshmallows are coated. Microwave, uncovered, 2-3 minutes, stirring every minute, just until mixture is smooth. Fold in peanuts and popcorn until coated. Press mixture into pan. Spread with chocolate glaze; cool. Cut into bars.

Chocolate Glaze: Place ready to spread frosting in small microwavable bowl. Microwave, on HIGH, about 30 seconds or until just melted.

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.

Almond Honey Popcorn

Almond Honey Popcorn

Almond Honey Popcorn

Softened butter
1 1/4 cups sliced almonds
4 quarts popped popcorn
1/2 cup butter
1 1/2 cups honey
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract

Butter a large bowl with softened butter. In the bowl toss together the almonds and the popped popcorn.

In a saucepan with high sides, melt the butter. Add honey and salt. Bring to a boil, stirring constantly and allow to boil for five minutes. Remove from heat and stir in baking soda and vanilla extract. Pour over popped popcorn and stir to coat. Place on large cookie sheet and bake at 300 degrees F for 30 minutes, stirring every 10 minutes.

Remove from oven, loosen from pan and cool.

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.

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.

Astronaut Popcorn

Astronaut Popcorn

Astronaut Popcorn

8 cups popped popcorn *
1/2 cup granulated sugar
1/2 cup Tang (powdered orange drink)
1/3 cup light corn syrup
1/3 cup water
1/4 cup butter
1/2 teaspoon orange extract
1 teaspoon baking soda

* 2 tablespoons of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.

Place popcorn in a large buttered baking pan.

In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 degrees F on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.

8 Layer Dip

Instructions:

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.

Deep Fried Mozzarella

Deep Fried Mozzarella

Deep Fried Mozzarella

Vegetable oil
1 thick slice mozzarella cheese per serving
1 egg, beaten with a little water or milk
Flour
Seasoned bread crumbs
Prepared tomato or marinara sauce
Parsley (optional)

Pour oil into a heavy skillet about 1/2 inch deep and heat. Dip thick cheese slice into flour, then egg mixture, then bread crumbs. Carefully place prepared cheese slices into hot oil. Let one side brown (watch because they brown quickly), then with a fork and spatula, turn and allow second side to brown. Serve immediately topped with a spoonful of heated sauce. Garnish with parsley, if desired.

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.

CHUNKY ARTICHOKE SALSA

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

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.

Apricot Butter Squares

12 ounces vanilla wafers, crushed
1/2 pound butter, melted
2 1/2 cups confectioners’ sugar
2 eggs
1/2 teaspoon vanilla extract
1 pound canned apricot halves, cut and drained
4 ounces chopped pecans
2 cups heavy cream

In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners’ sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours.

Cut into squares to serve.Apricot Butter Squares

Cranberry Popcorn Bars

Cranberry Popcorn Bars

Cranberry Popcorn Bars

6 cups popped popcorn
3 cups miniature marshmallows
1 tablespoon butter or margarine
1 cup dried cranberries, chopped
1 cup chopped walnuts
2 tablespoons grated orange peel
1/4 teaspoon salt

Place popcorn in a large bowl; set aside.

In a heavy saucepan over low heat, cook and stir marshmallows and butter until smooth. Stir in cranberries, walnuts, orange peel and salt; mix well. Pour over popcorn and toss to coat. Press into a greased 11 x 7-inch baking pan. Cool. Cut into bars with a serrated knife.

Yields 1 dozen.

Ants on a Log

Ants on a Log

Ants on a Log

Celery sticks
Peanut butter
Raisins

Wash the celery and cut it into pieces about 5 inches long. Spread peanut butter in the u-shaped part of the celery, from one end to the other. Press raisins into the peanut butter.

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