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.

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.

Get Real Free Samples That Are Updated Daily

Join The MyFreeDeals Community for Free Money Saving Classes

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.

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.

Coconut Pecan Popcorn

Coconut Pecan Popcorn

Coconut Pecan Popcorn

16 cups popped popcorn
1 package coconut-pecan frosting mix
1/2 cup butter
1/4 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200 degrees F. Divide popcorn between 2 ungreased rectangular pans.

Heat dry frosting mix, butter, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container.

Makes 16 cups.

Apple Lips

 

Apple Lips

Apple Lips

Core and slice apple into 4 or 6 wedges. Take half of the wedges and spread with peanut butter on the top side. Take 5 or 6 miniature marshmallows and place on top of peanut butter. Spread the other half of the apple wedges with peanut butter and place peanut butter side on top of the marshmallows.

Apple Rolls

Apple Rolls

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 tablespoons melted butter
4 cups pared thinly sliced apples
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup brown sugar

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter.

Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch thick slices.

Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F) about 40 minutes.

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.

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.

DIPPITY-DO

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!

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.

Date Pinwheels

Date Pinwheels

Date Pinwheels

This is an excellent Christmas cookie.

Filling
2 1/4 cups chopped dates
1 cup granulated sugar
1 cup hot water
1 cup chopped nuts

Combine dates, sugar and water. Cook over low heat until thick, about 10 minutes. Add nuts. Cool.

Cookie Dough
1 cup shortening
2 cups brown sugar
3 eggs
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Cream shortening. Add brown sugar; cream thoroughly. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add. Mix well. Chill dough thoroughly. Divide dough and roll into rectangles no more than 1/4-inch thick. Spread with filling and roll. Wrap each roll in wax paper. Chill. Slice 1/4-inch thick. Bake at 400 degrees F for 10 to 12 minutes. Unbaked cookies may be kept in refrigerator for a month. May also be frozen. Bake as needed.

Yields 5 dozen.

Fruity Baked Popcorn

Fruity Baked Popcorn

Fruity Baked Popcorn

7 cups popped corn
3/4 cup candied red cherries, cut up
1 cup broken pecans
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract

Remove all unpopped kernels from popcorn. In a 17 x 12 x 2-inch baking pan, combine popcorn, cherries and pecans.

In a 1 1/2 quart saucepan, combine sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to boiling. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla extract. Pour mixture over popcorn; gently stir to coat popcorn mixture. Bake at 300 degrees F for 15 minutes; stir. Bake 5 to 10 minutes more. Remove corn mixture to a large bo

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.

Dijon Shrimp

Dijon Shrimp

Dijon Shrimp

12 to 18 large shrimp
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
4 tablespoons butter, melted
2 tablespoons vegetable oil
4 to 6 cloves garlic, minced

Peel and devein shrimp and place in shallow, rimmed pan. The old-fashioned biscuit pan works well. Mix remaining ingredients and pour over the shrimp. Let marinate for 2 hours, then broil for about 5 minutes or until done.

Serve with salad and French bread.

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.

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.

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.

Topping
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.

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.

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.

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.

Load More