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.

Dairy Land Bars

Dairy Land Bars

Dairy Land Bars

Source: A Home Bakery Newsletter & Msg. Board Recipes – Karen Maihofer 1980 – 1st Place Wisconsin State Fair – Posted by DDCox

Bars
1 cup butter
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oatmeal

Filling
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese
1 teaspoon vanilla extract
1 cup chopped pecans

Frosting
2/3 cup chocolate bits
1/3 cup filling
3 tablespoons milk

Bars: Beat butter, brown sugar, eggs and vanilla until blended. Add flour, soda, salt. Add oatmeal. Spread in ungreased 15 x 10-inch jellyroll pan.

Filling: Beat condensed milk with cream cheese and vanilla extract until smooth. Reserve one-third cup. Spread rest over crust. Scatter nuts on top. Bake at 350 degrees F for 25 minutes.

Frosting: Heat chocolate bits and 1/3 cup filling. Add milk to mixture until thin enough to pour. Drizzle on top when bars come out of oven. Cut inro bars. Keep refrigerated.

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Baked Caramel Corn

Baked Caramel Corn

Baked Caramel Corn

1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 quarts popped popcorn, unsalted

Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.

Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.

Remove from oven; cool completely. Break apart.

Makes about 5 quarts.

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.

Chocolate Caramel-Nut Popcorn

Chocolate Caramel-Nut Popcorn

 

Chocolate Caramel-Nut Popcorn

24 cups popped popcorn
3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2/3 cup water
6 tablespoons stick butter or margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (2 cups)
1 cup sliced almonds, toasted

Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn syrups and water to boil in 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it’s ready. Remove from heat. Carefully stir in salt, baking soda and vanilla extract. Because the candy is very hot, the vanilla extract will spatter and the mixture will foam. Pour over popcorn and stir to coat. Let cool. Store airtight.

Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets. Melt chocolate chips according to package directions. Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds. Let stand at room temperature until chocolate hardens. Store airtight.

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.

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.

Almond Toffee Popcorn

Almond Toffee Popcorn

Almond Toffee Popcorn

1 cup granulated sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted almonds, chopped
1/2 teaspoon vanilla extract
1/2 cup popcorn, popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over moderate heat to 280 degrees F on a candy thermometer. Add the vanilla extract. Stir well and pour over the popped corn

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.

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

Butterscotch Popcorn Bars

Butterscotch Popcorn Bars

Butterscotch Popcorn Bars

2 quarts unsalted popped popcorn
1 cup salted peanuts
1 cup raisins
1/2 cup butter or margarine
1 (10 1/2 ounce) package miniature marshmallows
1 cup butterscotch chips

In a large bowl, combine the popcorn, peanuts and raisins.

In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13 x 9-inch pan and press down evenly. Cool before cutting.

Yields 3 dozen.

BAKED ARTICHOKE SQUARES

Baked Artichoke squares2 (8-oz.) cans refrigerated crescent
roRs
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.

FRESH TEXAS SALSA

fresh salsa recipe10 med. tomatoes, quartered
Liz C. chopped onion
1/2 C. sliced green scallions
1 lg. jafapefio pepper, quartered and
seeded~

Luke Marino
grade 4
2 T. chopped fresh cilantro
I T. granulated sugar
I tsp. freshly ground pepper
juice of I/2 lime
salt to taste

In food processor. combine tomatoes. onions. scallions. jalapeho pepper and cilantro.
Process until sauce is just chunky. Pour into a large mixing bowl. Stir in remaining
ingredients. Cover and store in refrigerator up to two weeks. Serve as an appetizer
or a sauce for fish, chicken. beef or pork

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.

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.

CRAB MEAT DIP

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

1 (8oz.) pkg. Cream Cheese
softened
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

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.

Pastry
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.

Deviled Crab

Deviled Crab

Deviled Crab

This also makes an excellent stuffing for bell peppers.

2 eggs, well beaten
1 (5 1/2 ounce) can evaporated milk
2 tablespoons butter
4 to 5 scallions with tops, chopped
1 tablespoon Worcestershire sauce
Salt, to taste
1 teaspoon dry mustard
1 pound crabmeat
Cracker crumbs

Mix eggs, milk, butter onion and seasonings. Mix well, but gently, to leave lumps of crabmeat. Add just enough cracker crumbs to hold mixture together. Place in crab foils, individual ramekins or a casserole. Sprinkle lightly with cracker crumbs. Bake at 400 degrees F for 20 minutes or until lightly browned.

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.

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.

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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