I need ideas for easy to make appetizers.?

Answer 1

www.epicurious.com
www.foodtv.com

figs wrapped with proscuitto
pate, cheese, bread
tomato basil bruschetta
shrimp cocktail

Answer 2

PIGS IN A BLANKET

Ingredients:
1 pound hot dogs
3 cups Biscuit Mix
1 cup milk or buttermilk


Directions:

Cut the hot dogs in half long ways or short ways, as you see fit.

Meanwhile combine the Biscuit Mix with the milk in a large bowl. Mix it together with a fork to form a soft dough. Knead it lightly 10 times with your hands. Roll out the dough to a large thin rectangle. Cut the dough into 16 rectangles. Wrap a rectangle of dough around each hot dog. You can do this diagonally, or rectangularly, which ever suits your shapes better.

Pinch the dough closed around the middle of the hot dog. Arrange the biscuit covered hot dogs on a lightly oiled cookie sheet. Bake at 400° for about 15 minutes, or until the dough is lightly browned and the hot dogs are plumped up a bit. Remove them from the oven and allow them to a cool a bit so no one will get burned when they eat them.

Some people like to add a little shredded cheese to the biscuit dough when they mix it up. About 1/2-cup will be enough. This makes the hot dogs more interesting if you serve them this way a lot. Provide ketchup and mustard for dipping, and serve with zucchini and a nice carrot salad.

Answer 3

You could go to your local super market. In the freezer section they have many types of appetizers that you cook in the microwave or your oven. You can also get a fruit or veggie platter, chips and dips, shrimp cocktail or hot wings. Most places have appetizer sections too.

Have fun at your party (or the occasion you need the appetizers for)

Answer 4

Swizzle-Stick Pizza Appetizers :

1 12-inch frozen cheese pizza
1/3 cup store-bought pesto
1 8-ounce ball fresh mozzarella, cut into 1/4-inch-thick slices
1/3 cup sun-dried tomatoes, drained and thinly sliced

Place the pizza on a baking sheet. Spread the pesto evenly over the surface. Top with the mozzarella and tomatoes. Bake according to the package directions. Slice into 1-inch-wide strips and serve.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 513.08(47% from fat); FAT 26.7g (sat 12.42g); PROTEIN 25.2mg; CHOLESTEROL 55mg; CALCIUM 308.79mg; SODIUM 988.26mg; FIBER 3.87g; CARBOHYDRATE 45g; IRON 2.13mg

Answer 5

This is my take on artichoke and spinach dip. It's not very good for you, but the taste is awesome..ENJOY!

8 oz cream cheese
1/4 cup mayo
1 jar of marinated artichoke hearts (drained)
1 small box of chopped frozen spinach (thawed with all the liquid squeezed out)
1 cup of shredded cheese (i like Swiss)
4 or 5 slices of bacon, fried crisp and crumbled.

i just mix everything in a casserole dish and bake at 350 until everything is melted, hot and creamy.

I usually serve it with some sliced toasted baguette.
This is really good and always a big crowd pleaser. Try it you won't be disappointed.

Answer 6

Roll 1/2 slice bacon around a water chestnut and secure with toothpicks. Bake on a foil lined cookie sheet at 400 degrees for about 20 minutes or until the bacon is crispy brown.
This can also be done with chicken livers.
slice some colorful veggies and serve with ranch dressing
Make a cheese ball or purchase one already made and serve with crackers
Slice a brie in half horizontally and fill with pesto then seal in a puff pastry sheet and bake at 400 degrees for about 20 minutes or until brown and serve with assorted crackers

Answer 7

Pizza rolls, veggie & fruit trays (cut up yourself if you don't want to go the expense); coctail weiners, block cheese, crackers(flavored ones are always the best, like chicken in a bisquit); bbq wing dings-for the bbq sauce just mix together ketchup, mustard, steak sauce, and brown sugar(easy and good) and add to the cooked wing dings and cook a little longer-can be done in a crockpot; relish tray(pickles, olives, hot peppers-all varieties of each); meaty cheese nachos-take browned ground beef and add your favorite nacho cheese, I use con queso, and serve with nacho chips; cold or deep fried shrimp and coctail sauce-coctail sauce is just ketchup and horseradish; chips and dips; mini corn dogs and pigs in the blanket; finger sandwiches-get sandwich spread from the deli and cut sandwich into fours; Also, don't forget to offer a variety of drinks. If kids are going to be there offer punch. Have coffee, pop (faygo and store brands are cheaper), ice tea. If it is more of an adult party get some pop and make it BYOB. Good luck and Have fun...but be safe!!

Answer 8

This is an easy one, that people just love! Get dried beef, it's usually in the vegetable aisle in a bottle, just dried beef, like what's in chipped beef. there are several slices in there, probably about 20. Spread a little cream cheese on them, and roll up a sliver of green onion in the middle. Not too much onion, or it overpowers it. My mom made them, and I've made them at several special occasions, and sometimes people make faces, until they try them! Haven't had anyone yet who doesn't love them!

Answer 9

Parmesean Artichoke Dip - I always get sooooo many compliments on this, and I'm embarassed to tell my dirty little secret of a recipe when asked because it is REDICULOUSLY simple.

Combine 1 can of quartered artichokes (~15oz), 5oz. shredded parmesean, and 1/4 cup(+) Mayo (fat free works fine), bake at 350 for 20 min. or until slightly browned. Serve with Triscuts.

For some reason, no other cracker does this dip justice.

Also, I bake this dip in a round, pyrex pie dish (12"?).

Answer 10

If you're making them for me I can save you a whole lot of time doing fancy stuff. Just put whatever you have in the refrigerator on the table, maybe some cracker (doesn't make any difference what kind or how fresh), something to wash it down with, and I'll be quite content.

Answer 11

STUFFED MUSHROOMS

12 large mushrooms, stems removed
6 oz. ricotta cheese
1 tsp. Dijon mustard
1 minced garlic clove
lemon juice (about 1/2 cup in small bowl)
1 tbsp. chopped parsley

Mix ricotta with mustard and minced garlic. Dip mushrooms in lemon juice, then carefully stuff mushrooms with the mixture. Sprinkle with parsley (you can use dried parsley if you have that at home). Refrigerate about 1/2 hour before serving.