Appetizer Recipes – Easy, Crowd-Pleasing Options

Four tried & true, low-stress party recipes

Appetizer Recipes

We’ve all been there… the frantic online search for “appetizer recipes” that yields a few million results and then having to decide which ones are actually, truly crowd-pleasers even though each recipe promises to be easy and delicious.

The next time someone asks, or you offer, to bring a snack to share, don’t panic! From our kitchen to yours – these appetizer recipes are quick and easy with common ingredients available at virtually any grocery store.

MEATBALLS
3 lbs. fully cooked frozen meatballs (1/2 oz. meatballs work well)
32 oz. jar grape jelly
2 – 12 oz. bottles chili sauce

Directions:
1) Place the frozen meatballs in a crock pot.
2) In a medium bowl, whisk together grape jelly and chili sauce. (The mixture will not be smooth, but it will come together once heated in the crock pot.)
3) Pour the sauce over the meatballs.
4) Cook on low heat for 3 hours or until sauce is combined and meatballs are heated through.


BEER DIP
2 – 8 oz bricks cream cheese, softened
1/3 c. beer (or, non-alcoholic beer)
1 envelope (dry) ranch salad dressing mix
2 c. finely shredded cheddar cheese

Directions:
With an electric mixer, combine the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels.


WINTER FRUIT SALAD
3 c. cubed pineapple
1 c. peeled, quartered and sliced kiwis
2 c. mandarin orange or clementine segments
½ c. pomegranate seeds (arils)
3 Tbsp. lemon or lime juice
¼ c. honey
2 Tbsp poppy seeds
Optional garnish: fresh mint leaves
(dried cranberries, apples and pears can also be used)

Directions:
1) Place fruit in a large bowl.
2) Whisk together lemon or lime juice, honey and poppy seeds.
3) Pour dressing over fruit and gently toss, then garnish with fresh mint.


ITALIAN SKEWERS
1 (9 oz) package of refrigerated cheese tortellini
Approx 50 small slices of salami (about the size of a quarter)
Approx 50 slices cheese (about 1″ square by 1/4″ thick): white cheddar, Monterey Jack or Mozzarella
1 bottle Italian salad dressing
1 (6 oz) can or jar of medium olives (green, black, stuffed, Kalamata – any kind works)
Toothpicks

Directions:
1) Cook the tortellini according to the package directions, taking care to NOT overcook them.
2) When tortellini is cool, combine with Italian dressing and place in fridge for 2 hours or overnight.
3) To prepare: On a toothpick, stack one marinated tortellini, a slice of salami, a cheese slice, and olives (in any order).

• These can be made in advance and stored in the fridge.
• Instead of skewers, this can be served as a salad. Combine all of the ingredients together in a bowl. Optional to add: cherry tomato, chopped red pepper, artichoke hearts and fresh grated grated parmesan cheese.