Make Ahead Appetizers - Salt Baked Baby Potato Cups with Goat Cheese and Walnuts

The key to holiday entertaining is to have a variety of wonderful make ahead appetizers to eliminate the stress on party day, and with the New Year's celebrations just around the corner, everyone is searching for some new and unusual party appetizers to ring in the new year.

This wonderful recipe for Salt Baked Baby Potato Cups with Goat Cheese and Walnuts is certain to please - you won't find these unique make ahead appetizers on every party appetizers table, yet once you try them, these delicious gourmet appetizers will become a party appetizers staple for years to come.

Salt Baked Baby Potato Cups with Goat Cheese and Walnuts courtesy of Kendra Bailey and HomeMade Simple.

Makes 24 hors d’oeuvres.

INGREDIENTS

45 mL (3 tbsp.) walnuts, halved
500 mL (2 cups) and 15 mL (1 tbsp.) kosher salt
24 red bliss potatoes, or other small potatoes of your choice
30 mL (2 tbsp.) canola oil
5 mL (1 tsp.) ground pepper
225 grams (8 ounces) goat cheese or chèvre, room temperature*
30 mL (2 tbsp.) chives or green onions, minced
5 mL (1 tsp.) rosemary or thyme, minced
Extra sprigs of rosemary or thyme, for garnish
*115 grams (4 ounces) cream cheese and 115 grams (4 ounces) goat cheese can be substituted.

DIRECTIONS
Preheat oven to 190°C (375°F).
Spread walnuts on baking sheet and toast for 8 minutes. Set aside. Lower oven temperature to 180°C (350°F).
In a large bowl, toss potatoes in canola oil, pepper and 15 mL (1 tbsp.) salt.
Spread 500 mL (2 cups) of kosher salt on a baking sheet. Spread potatoes evenly on salted baking sheet and roast for about 35 minutes or until tender when pierced. Let cool, and then rub off the excess salt.
While the potatoes are cooking, combine goat cheese, onion and rosemary (or thyme) in a medium-sized bowl.
Cut off tops of potatoes and scoop out half of the inside. A melon baller works well for this. Discard the potato insides or save for another use, such as homemade hashbrowns or to add to soup or stews.
Fill each potato cup with goat cheese mixture and top with a halved walnut. Garnish the serving platter with extra sprigs of herbs.

Tip: Use a pastry bag to fill your potato cups. If you don’t have one, create your own by filling a large re-sealable plastic bag with cheese mixture and snipping off the bottom corner. Be sure to squeeze the bag from the top and not the bottom, so the filling doesn’t overflow over the edge.

Tip: To add extra flair to your presentation and prevent your potatoes from tipping over, spread rock salt on a platter and nestle the potatoes into it.

Tip: To save time before your party, bake the potatoes and scoop out the insides a day ahead of time. Just brush the potatoes in oil and store in an airtight container in the refrigerator. You can also make cheese mixture the day before. When ready to serve, briefly reheat the potatoes, fill with cheese and season with salt and pepper.

For more great make ahead appetizers visit www.appetizersunlimited.com
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The Secret to Entertaining Success - Make Ahead Appetizers for your Party

Friends are always asking what the secret is to my relaxed attitude towards the food preparation for my cocktail parties, and my answer is repeatedly the same - ALWAYS look for make ahead appetizers for your party! Wherever possible, do your prep work the day before your soiree and keep it simple. Quick easy appetizers can be just as delicious as the appetizers you slave over for hours and it takes the same amount of time to eat them whether you've spent hours or minutes on the preparation.

But even make ahead appetizers for your party will require some work on your end. Do a bit of research to find recipes for easy party appetizers, and keep to the theme of your party whether it be Summer fun or Christmas cheer. Where possible, assemble your ingredients a day ahead and do the final assembly just before your guests arrive. For example, vegetables for a veggie tray can be cut up the day prior to your party and left soaking in water in the fridge until you are ready to plate. This frees up your time on party day to socialize together with your friends in the backyard instead of alone with your appetizers in the kitchen. After all, a party is supposed to be fun for everyone (that includes you!!).

For some suggestons to get you started, check out the recipes for great time-saving make ahead appetizers for your party on our website at http://www.appetizersunlimited.com/.
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/

Easiest Finger Appetizers - Almond Stuffed Bacon Wrapped Prunes

The holiday entertaining season is here and many of us are struggling to cope with hectic work and home schedules as well as an endless number of holiday parties, so keep your party appetizers simple for the key to stress-free entertaining with some of the easiest finger appetizers recipes available.

This recipe for Almond Stuffed Bacon Wrapped Prunes is one of the easiest finger appetizers to prepare and makes for easy cutlery-free entertaining, yet tastes absolutely delicious! With only 3 ingredients, these easy to make appetizers can be quickly assembled for impromptu gatherings as well!

These easy to make appetizers are proof that delicious party appetizers don't need to be complicated!

Almond Stuffed Bacon Wrapped Prunes

Ingredients
24 pitted prunes
24 almonds, toasted
12 slices bacon

Directions
Heat the oven to 450°F/230°C. Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each date. Set on a baking sheet and broil about 10 minutes, turning once, until the bacon is crisp. Serve hot with cocktail picks for spearing.

Recipe courtesy The Food Network.

For more easiest finger appetizers recipes visit www.appetizersunlimited.com
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Party Appetizers - Crab Rangoon Recipe

Popular party appetizers, Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the appetizers menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, as far as party appetizers go, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

For more great party appetizers visit www.appetizersunlimited.com
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Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Make Ahead Appetizers - Holiday Cheese Truffles

Make ahead appetizers are tremendous time savers throughout the holiday entertaining season, and these quick easy appetizers from the Kraft appetizer recipes collection are not only great make ahead appetizers, they are also some of the easiest finger appetizers to keep on hand for unexpected company.

Holiday Cheese Truffles are quick easy appetizers to make, and are a festive way to dress up a holiday appetizers table. Create a festive wreath with these make ahead appetizers by arranging different flavoured truffles in a large circle on platter to resemble a holiday wreath. Create a decorative bow out of green onion strips. Use to garnish wreath.

Using the basic appetizer recipe, make Christmas appetizer cheese logs by rolling each half into 6-inch log before coating with nuts.

However you choose to serve these delicious make ahead appetizers, one thing is certain - these quick easy appetizers will become a party appetizers favorite for years to come.

Ingredients:
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 pkg. (200 g) Cheddar Shredded Cheese
1 tsp. garlic powder
Dash cayenne pepper
1/4 cup chopped roasted red peppers
2 green onions, chopped
1-2/3 cups chopped pecans
Crackers for serving

Make It!
BEAT first 4 ingredients with mixer until blended. Divide in half. Add roasted peppers to half and onions to other half; mix each until blended.

REFRIGERATE several hours or until chilled.

SHAPE into 24 (1-inch) balls. Roll in nuts. Refrigerate until ready to serve. Serve with crackers.

Variation:
For variety, coat truffles with one or more of the following: sesame seed, chopped fresh parsley, paprika and/or your favourite shredded cheese.

Recipe courtesy Kraft Canada.

For more great make ahead appetizers visit www.appetizersunlimited.com
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Make Ahead Appetizers - Egg Rolls

Make ahead appetizers are the ultimate life-savers during the hectic holiday season, and these delicous egg roll appetizers are the perfect make ahead appetizers for any large gathering.

These make ahead appetizers freeze well, just pull out of the freezer and pan fry once thawed. As an added bonus, homemade egg rolls are a much healthier and less expensive choice than store-bought party appetizers.

Switch up your make ahead appetizers - substitute shrimp for the pork for delicious shrimp appetizers, or tofu for the pork for wonderful vegetarian party food appetizers.

Make Ahead Appetizers - Egg Rolls

Ingredients:
Filling:
2 c. shredded cabbage
4 oz. chopped mushrooms (preferably fresh, but canned will work)
1/4 c. shredded carrots
1/2 c. chopped onions
1/4 c. celery, finely chopped
1 lb. pork, cut into very small pieces
1 tsp. peanut oil
1 clove garlic
1/2 tsp salt
1 TBSP soy sauce
1 TBSP cooking sherry
1 beaten egg
1/2 tsp. sugar
1 lb. tiny shrimp
1 pkg. Lumpia or Egg Roll Wrappers

Sweet and Sour Sauce:
2/3 c. sugar
3/4 c. water
1 TBSP white vinegar
1 TBSP catsup
1 dash soy sauce
Peanut oil for frying

Directions:
1) In a large wok or fry pan, cook pork in oil and garlic and drain. Add all vegetables and shrimp and cook for 5 minutes. Add all remaining ingredients and mix well.
2) Put mixture in a strainer and drain all juices and put mixture into a large bowl. Using a soup spoon, take a spoonful of mixture and fill each egg roll wrapper. Roll into a small egg roll.
3) Cook in electric skillet with peanut oil until golden brown and crisp .They freeze wonderfully! Pull out of freezer and pan fry after they thaw.

Sauce:
Put all ingredients in a sauce pan and bring to boil and remove from heat. Place in small dipping bowl.

Enjoy!

Recipe courtesy Viva Diva Cafe.

For more great make ahead appetizers visit www.appetizersunlimited.com
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Red Lobster Stuffed Mushrooms

After the Red Lobster Shrimp Scampi appetizers, Red Lobster Stuffed Mushrooms are one of the most frequently ordered appetizer items on the menu, and with good reason! Red Lobster Stuffed Mushrooms are a delicious blend of lobster and crab topped with gooey melted cheese. This copycat recipe for Red Lobster Stuffed Mushrooms does a good job of replicating the restaurant's authentic recipe for Red Lobster Stuffed Mushrooms.

Try replacing the croutons with Italian breadcrumbs, the lobster tail with crabmeat, and the shredded mozzarella cheese with Monterey Jack for a bit of a different taste in this Red Lobster Stuffed Mushrooms recipe.

Copycat Recipe for Red Lobster Stuffed Mushrooms

Ingredients
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)

Directions
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Enjoy!

Recipe courtesy Allrecipes.

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Easiest Finger Appetizers from the Kraft Appetizer Recipes Collection - Mini Florentine Cups

With the holiday entertaining season fast approaching, and everyone looking for the easiest finger appetizers to make, this delicious recipe for Mini Florentine Cups from Kraft Appetizer Recipes will be a valuable time-saving additon to your appetizers collection.

The Mini Florentine Cups are not only one of the easiest finger appetizers to serve, since the 'cup' makes for spill-free nibbling, they are also great make-ahead appetizers to save time on party day, and they are great-tasting appetizers as well!!

Easiest Finger Appetizers - Mini Florentine Cups

Ingredients:
1 pkg. (300g) frozen chopped spinach, cooked, well drained
1/2 cup shredded Mozzarella cheese
1/3 cup Philadelphia Light Cream Cheese Spread
1 Tbsp. Parmesan Grated Cheese
1 Tbsp. finely chopped onion
1/4 tsp. garlic powder
24 thin slices deli style turkey breast (about 250g)

Directions:
PREHEAT oven to 350°F. Mix all ingredients except turkey until well blended.
FLATTEN turkey slices; place 1 slice in each of 24 miniature muffin pan cups. Fill each with 1-1/2 tsp. of the spinach mixture.
BAKE 15 min. or until heated through. Serve warm.

Make Ahead Appetizers:
Assemble appetizers several hours in advance; cover and refrigerate. Uncover and bake as directed.

Variations:
Add 1 to 2 Tbsp. chopped water chestnuts to the spinach mixture. (This is not recommended for those watching their carbohydrate intake.)

Enjoy!

Recipe courtesy Kraft Foods

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Thanksgiving Appetizers - Corn and Chorizo Fritters with Cranberry Chutney

Thanksgiving is a hectic time of the year, heralding the start of the holiday entertaining season, so make it easy for yourself and your family by pre-planning your Thanksgiving appetizers with some easy to make appetizers.

These crisp and golden Corn and Chorizo Fritters with Cranberry Chutney are fun and easy to make Thanksgiving appetizers that will help get even the most holiday-weary entertainer into the festive mood.

If you like your Thanksgiving appetizers on the mild side, choose a mild chorizo, otherwise spice up your appetizers with a hot chorizo.

Corn and Chorizo Fritters with Cranberry Chutney

1/2 cup (125 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) kosher salt
1 1/2 tblsp (22 ml) finely chopped shallot
1 1/2 cups (375 ml) 2% milk
2/3 cup (150 ml) peeled, diced chorizo sausage
Vegetable oil for deep frying

Garnish:
Coarse salt (optional)

Directions:
1. In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt. Add shallots and milk and, using a whisk, mix into a smooth pancake-like batter.
2. Peel the outer casing off the chorizo sausage using a paring knife, then dice - pieces should be about the size of frozen peas. Add diced chorizo to the batter, and set aside to rest for 10 minutes.
3. Add vegetable oil to a deep saucepan making sure not to fill the pot more than halfway. Place on stovetop over medium heat, and using a thermometer, bring the oil to 325F (160C).
4. Using a tablespoon, measure and drop fritter batter into hot oil, only a few at a time, so as not to crowd the pot and cool the oil. Flip fritters over and cook until golden-brown on all sides, about 3 minutes each. Use a slotted spoon to scoop out fritters and drain on paper towels. Sprinkle with coarse salt, if desired. Serve immediately with Cranberry Chutney (recipe below).

Cranberry Chutney
This simple and sweet-tart chutney can be made days ahead.

2/3 cup (150 ml) frozen whole cranberries
1/2 cup (125 ml) water
2 tblsp (25 ml) franulated sugar
1/4 tsp (1 ml) whole fennel seeds

1. Put all ingredients into a saucepan and place on stovetop over medium heat. ring to a boil, then reduce heat to low and simmer. Continue to simmer for about 10 minutes or until cranberries begin to soften and break down. Remove saucepan from heat. Using a potato masher, coarsely mash the cranberry mixture. Return saucepan to the stovetop on low for 5 more minutes or until thickened. Place cranberry chutney in a serving bowl and allow to cool to room temperature. If making ahead, once cooled, refrigerate until ready to use.

Enjoy!

Recipe courtesy Food & Drink Magazine.

For more great Thanksgiving appetizers visit www.appetizersunlimited.com
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Wonton Appetizers - Dim Sims Shrimp Appetizers

When planning the menu for your party food appetizers, always choose the easiest finger appetizers recipes to avoid making your guests juggle utensils, appetizers and cocktails.

These delicious Dim Sims Shrimp Appetizers from our wonton appetizers collection is the perfect choice for finger food appetizers. These wonton appetizers are a departure from the usual appetizers fare, yet are surprisingly easy to make appetizers that compliment any appetizers theme.

Dim Sims Shrimp Appetizers

8 oz (225 g) uncooked medium shrimp
1 lb (450 g) uncooked boneless lean pork
1/4 head small cabbage (about 4 oz or 115 g)
6 green onions
2 eggs, slightly beaten
3 tblsp (45 ml) cornstarch
4 tsp (20 ml) soy sauce
1 tblsp (15 ml) sesame oil
2 tsp (10 ml) oyster sauce
48 wonton wrappers (about 1 lb or 45o g)
3 cups (750 ml) vegetable oil

Directions:
1) Remove shells and back veins from shrimp. Finely chop shrimp, pork, cabbage and onions with sharp knife or food processor. Transfer chopped foods to large bowl. Add eggs, cornstarch, soy sauce, sesame oil and oyster sauce. Mix well.
2) Place rounded teaspoon of mixture onto center of each wonton wrapper.
3) Gently press wrappers around filling, tucking edges together, but leaving tops flared open, flower style. To avoid excessive drying, work with about 12 wrappers at a time.
4) Heat vegetable oil in wok over high heat until it reaches 375F (190C). Fry 8 to 10 dim sims at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper towel.
Makes 4 dozen.

Enjoy!

Recipe courtesy Chinese Cooking Class Cookbook.

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Make Ahead Appetizers - Sun-Dried Tomato Cream Cheese Appetizers

Make ahead appetizers are absolute life savers for busy party planners - great tasting and easy party appetizers that can be prepared ahead of time and cooked or assembled at the last minute are essential for a well organized party.


This delicious Sun-Dried Tomato Cream Appetizers recipe scores high marks on all points - these great tasting make ahead appetizers have a unique flavor that will have your guests scrambling for more, and are easy to prepare in advance to free up valuable time on party day.


Sun-Dried Tomato Cream Cheese Appetizers


Ingredients
Crust:
1 ¼ (300 ml) cups all purpose flour
6 tbsp (90 ml) chilled butter, cut into pieces
1 egg

Filling
½ cup (125 ml) drained, oil packed sun-dried tomatoes, reserving 1 tbsp (15 mL) oil
4 cloves garlic
½ tsp (2 ml) dried oregano
3 eggs
1 pkg (250 g) Canadian cream cheese, regular or light, cut into pieces
1 cup (250 ml) sour cream, regular or light
½ cup (125 ml) finely chopped green onions
Salt and pepper, to taste


Directions:
To make crust: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 13 x 9-inch (33 x 23 cm) baking pan. Bake at 325°F (160°C) for 10 to 12 minutes or until edges are golden.

To make filling: Meanwhile, in a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.

To assemble: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.

Tip A day or two before the party, you can prepare and refrigerate the crust and the filling separately. The day of the party, you can bake the crust then pour the filling and bake.


Enjoy!!


For more great make ahead appetizers visit http://www.appetizersunlimited.com/
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Thanksgiving Appetizers - Cranberry Baked Brie Appetizer

Just in time for the start of the holiday entertaining season comes this variation on the traditional baked brie appetizer - our Cranberry Baked Brie Appetizer makes the perfect Thanksgiving appetizers for your party.

If you have a brie baker, perfect, but if you don't then you can use a small casserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, dried cranberries, pinenuts or sunflower seeds, drizzle about 1/4-1/2 cup of honey or maple syrup over the top and bake for approximately 15 munites until heated through. Serve in your brie baker or remove to a platter, and surrounded with an assortment of crackers or artisan breads.

A baked brie appetizer is one of the most versatile appetizers you can serve since you only need to change the topping to update the baked brie appetizer to suit the season. Use ingredients geared to the occasion, add a little bit of creativity, and get ready to accept endless compliments about your scrumptious Baked Brie Appetizer!!

For more great appetizer recipes, check out www.appetizersunlimited.com
For more great recipes, chef's tips and tools visit www.amateur-chef.net

Halloween Appetizers

Some people love Christmas, others live for Valentine's Day, but I absolutely love Halloween and everything the season brings - creepy decorations, spooky costumes and scary Halloween appetizers!!

But don't let the thought of creating unique Halloween appetizers scare you - with a little bit of imagination you can 'Halloween-ize' your traditional appetizers to suit the day:

Add a sliced black olive to the middle of deviled eggs to transform them into monster eyeballs Halloween appetizers.

Hollow out a squash then decorate the outside with magic marker to look like a monster (use traditional pumpkin decorating templates found on the internet), then add your favorite guacamole or dip to look like its brains. Serve with tortilla chips or crudités for another great Halloween appetizers transformation.

Press slivered almonds into an apple wedge to look like a monster or pumpkin smile.

Make individual Mummy Pizzas, using English muffins, add olives for the eyes, and your favorite toppings. Place long strips of mozzarella cheese across the top to look like mummy bandages. These Halloween appetizers can do double duty as a kid-friendly dinner before heading out for trick-or-treating.

As you can see, even everyday appetizers can dress up and 'trick-or-treat' as Halloween appetizers!!

Enjoy the day!!

For more great Halloween appetizers visit www.appetizersunlimited.com
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Halloween Appetizers - Mummy Fingers for the Easiest Finger Appetizers

When we say that these Mummy Fingers are the easiest finger appetizers in our library of Halloween appetizers recipes, we really mean that - not only are Mummy Fingers frighteningly easy to make appetizers, but they give the term 'finger foods' a whole new meaning.

These fun and easy to make appetizers that make your food look like fingers are the perfect kid-friendly appetizers for all your little ghosts and ghouls for their fright-night festivities, or for the older 'kids' for a Halloween masquarede ball.

Mummy Fingers

Ingredients:
Cocktail wieners
Ketchup
Flour tortillas or refrigerated crescent rolls

Directions:
1. Preheat oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a fingernail.
2. Cut the tortillas or crescent rolls into strips about 3/4 inch wide and about 4 inches long for tortillas or 2 inches long for crescent rolls. If using tortillas, soften the strips in the microwave between damp paper towels for 15 seconds.
3. Roll each wiener in a tortilla or roll strip to look like mummy bandages and place seam-side down on a baking sheet.
4. Bake for 7 to 8 minutes. Remove from oven and fill the fingernail with ketchup.

Recipe compliments Viva Diva Cafe.

Enjoy!

For more great Halloween appetizers visit www.appetizersunlimited.com
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Party Food Appetizers - Creamy Fiesta Dip

For the ultimate party food appetizers we absolutely swear by cold dips. Not only are dips great make ahead appetizers, they can easily be doubled or tripled to feed a large crowd.

When planning a menu for a large group of people, you have enough to worry about with preparing the main meal and cocktails without stressing about your party food appetizers as well. By planning your appetizers a week ahead of your party, you will have enough time to purchase the ingredients to prepare some great make ahead appetizers, and cold dips are the perfect time-saving choice.

As always, we relied on Kraft Kitchens to provide this delicous and sooo-easy Creamy Fiesta Dip from their Kraft Appetizer Recipes Collection - this great cold appetizer can be made a day or two prior to your party and refrigerated until ready to serve.

Creamy Fiesta Dip

1 cup mayonnaise
1 cup sour cream
1 cup chunky salsa
1/2 cup parmesan grated cheese

MIX all ingredients; cover.
REFRIGERATE until ready to serve.
SERVE with crackers and assorted cut-up fresh vegetables.

Does it get any easier??

For more great party food appetizers visit www.appetizersunlimited.com
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