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.

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
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.

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Cacciatore French Bread Pizza

Cacciatore French Bread Pizza

Cacciatore French Bread Pizza

6 (7-inch) French rolls or 1 long loaf French bread
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast meat, cut into thin strips
1 cup (1 small) sliced onion
1 cup (1 small) sliced bell pepper
1/4 teaspoon salt
1 cup CONTADINA Pizza Sauce
1/4 cup chopped fresh basil leaves or 1/2 teaspoon dried basil, crushed
1/2 cup (2.8 ounce can) sliced ripe olives
1 1/2 cups (6 ounces) shredded mozzarella cheese

Slice bread in half lengthwise. Place cut-side up on baking sheet. Bake in preheated 425 degree F oven for 3 to 4 minutes or until lightly toasted.

Heat oil in large skillet over medium-high heat. Add chicken, onion, bell pepper and salt; cook, stirring constantly, for 4 to 5 minutes or until chicken is no longer pink. Spread pizza sauce over cut surface of bread; top with chicken mixture. Sprinkle with basil, olives and cheese.

Bake in 425 degree F oven for 5 to 8 minutes or until heated through and cheese is melted.

Servings: 8


Clam Dip2 lg. (or 4 sm.) cans minced
do      not drain
1 tsp. lemon juice
1 med. onion, chopped
1 clove garlic, crushed
Ilz red pepper, chopped
Ilz green pepper, chopped
1/4 lb. butter


1 tsp. orqano
dash Tabasco sauce (opNonal)
dash black pepper
I c. plain bread crumbs
ll z c. white wine
ll z c. grated Parmesan cheese
1 T. parsley

In large frying pan, saut~ clams and lemon juice; simmer for 10 minutes. Add onion,
garlic, red and green pepper and simmer for 5 minutes. Add butter, oregano, Tabasco
and black pepper and simmer for another 5 minutes. Add remaining 4 ingredients
and mix well. Transfer dip into a deep baking dish and baked uncovered at 3500 for
30 minutes. Great with Ritz crackers.

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.


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

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

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

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.

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.

Apple Gingerbread Cobbler

Apple Gingerbread Cobbler

4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Preheat oven to 350 degrees F.

Cook apples, sugar, lemon juice, cinnamon and 1 cup of water until apples are almost tender.

Combine 3 tablespoons water with cornstarch, stirring until all lumps are removed. Stir into apples and cook until thickened. Pour into an 8-inch baking dish. Add topping. Bake 35 minutes.

1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Beat together the milk, molasses, oil, egg and sugar. Measure remaining ingredients into sifter and sift into egg mixture. Stir only until combined and pour over apple mixture.


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.

Astronaut Pudding


Astronaut PuddingAstronaut Pudding

1/8 cup any flavor instant pudding mix
1/4 cup milk (not low fat)

Put both ingredients into a zip-type bag. Close the bag securely. Gently knead mixture until pudding forms. Snip off one of the corners and squeeze the pudding into your mouth.

Cherry Almond Popcorn Clusters

Cherry Almond Popcorn Clusters

Cherry Almond Popcorn Clusters

5 quarts popped popcorn, unsalted
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glac

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.

Alligators Coffee Cakes

1/2 package dry yeast
1 cup warm milk (105 to 110 degrees F) , divided
3 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 cups all-purpose flour
1 egg, beaten
60 pecan halves

Alligator Filling
1 cup sugar
1 (7 ounce) package almond paste
3/4 cup butter
1/4 cup honey
1 tablespoon all-purpose flour
1 1/2 cups ground pecans

Maple Icing
1/2 cup maple syrup
1/4 cup butter
2 cups sifted confectioners’ sugar

Alligator Filling: Blend together sugar, almond paste, butter and honey to form smooth paste. Fold in flour, then pecans.

Makes about 2 cups.

Maple Icing: Heat maple syrup and butter in small saucepan until butter melts. Add sugar, blending until smooth. Makes about 1 cup.

Dough: Mix yeast with about 1/2 cup warm milk. Add sugar, salt, 3 tablespoons melted butter, remaining 1/2 cup warm milk and flour. Mix well. Knead to make smooth dough 6 to 8 minutes. Let dough rest 30 minutes.

Roll out on floured board into large rectangle. Spread top with 1/4 cup softened butter. Fold dough into thirds. Repeat 3 more times, using 1/4 cup butter each time, and allowing dough to rest 30 minutes before filling.

Divide dough into 2 equal portions. Using 1 portion at time, roll dough as thinly as possible into 18 x 12-inch rectangle. Spread 1/2 Alligator Filling on entire surface of dough, then fold lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate top with about 30 to 40 pecan halves. Let rest 15 minutes. Bake at 375 degrees F for 20 to 30 minutes or until golden brown.

While still hot, drizzle top with half of Maple Icing. Repeat with second portion of dough.

Makes 2 alligators.

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.

Apple-Cinnamon Popcorn

Apple-Cinnamon Popcorn

Apple-Cinnamon Popcorn

2 cups chopped dried apples
10 cups popped popcorn
2 cups pecan halves
4 tablespoons butter, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/4 teaspoon vanilla extract

Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake for 20 minutes. Remove pan from oven and stir in popcorn and nuts.

In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto wax paper to cool. Store in airtight container.

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.

Goose Kebabs

Goose Kebabs

Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire. While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces.

On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

Basic Apple Crisp

8 baking apples
1 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in the bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and rub butter into mixture to make crumbs. Spread crumbs over the top of apples, patting them down evenly. Bake uncovered at 375 degrees F for approximately 40 minutes. Leave uncovered.

Serve with cream.
Basic Apple Crisp

Cinnamon Red Hots Popcorn

Cinnamon Red Hots Popcorn
Cinnamon Red Hots Popcorn

6 to 7 quarts popped corn
1 (12 ounce) package cinnamon red hots candy
Granulated sugar
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon butter flavoring
1/8 to 1/4 teaspoon oil of cinnamon

Preheat oven to 250 degrees F.

Put red hots into a 2-cup measure and fill to the top with sugar. Boil all ingredients except baking soda and flavorings for 5 minutes.

Remove from heat and add baking soda and flavorings. Pour over popped corn. Bake for 1 hour, stirring every 15 minutes.


Dippity Do Dip4 oz. soft Cream Cheese
Lia c. sour cream
2 T. tomato juice

Mrs. Ferreira ‘s class
1 T. dry Italian salad dressing mix
assorted raw vegetables

Mix in a bowl: Cream Cheese. sour cream. tomato juice. Add Italian salad dressing
mix andmfx well. Cut up raw vegetables for dipping. Dip and munch! Our class
made this dip after reading Gregory the Terrible Eater!

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