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Recipe Box Challenge Day 6: Appetizers!

Posted by on Apr. 29, 2013 at 7:32 AM
  • 91 Replies
1 mom liked this
Welcome to Day 6 of the Recipe Box Challenge! Each day we'll give you a new food theme to add to our recipe box!

Your theme for today is: Appetizers.

Remember, you don't have to cook something each day -- though of course we'd love to see pictures if you whip something up! You can do any of the following:

  • Post a photo and include a recipe of a dish you've made in the past that fits the theme.
  • Post a photo and include a recipe you've seen online, that you'd like to try based on the theme.
  • Post a recipe based on the theme even if you don't have a photo.
  • Post a recipe and/or idea for leftovers based on the theme.


Be sure to come back and check out this post when you need ideas for appetizers recipes!

One member who signs up for our Recipe Box Challenge and replies to all 10 daily posts will be chosen at random to win a $25 gift card!

Click here to sign up & join in the other daily activities:

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by on Apr. 29, 2013 at 7:32 AM
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by on Apr. 29, 2013 at 7:37 AM
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  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil


1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Yield: Makes 24 small slices

by on Apr. 29, 2013 at 7:39 AM
1 mom liked this

Here's one that my mom made when I was growing up and passed along to me. My kids love it and I frequently make it for any BBQ's, holiday parties....any party!


  • 2 8 oz. pkg. cream cheese
  • 2 c. shredded Cheddar cheese
  • 1 Tbsp. chopped pimento
  • 1 Tbsp. finely chopped green pepper
  • 1 Tbsp. finely chopped onion
  • 2 tsp. Worcestershire sauce
  • 1 tsp. lemon juice

Beat together the cheeses until well blended. Add rest of ingredients and mix well. Shape into a ball or spoon into a small bowl. Store in refrigerator
You may also opt to roll the cheese ball in grated or finely chopped nuts!
Serve with Triscuits, Ritz crackers or any other appetizer cracker!

by on Apr. 29, 2013 at 7:39 AM

This is another appetizer that my kids enjoy, and it's a great way for them to get veggies!


  • 1 baked pizza crust (you can use prebaked, Jiffy, Pillsbury, or homemade!)
  • 1 pkg. dry Ranch dressing mix
  • 2 8 oz. pkg. cream cheese
  • 1 cup mayonnaise or Miracle Whip
  • Chopped veggies: broccoli, cauliflower, carrots, black olives, tomatoes, mushrooms, green onion)
  • Shredded Cheddar cheese

Combine the dry Ranch dressing mix, cream cheese and mayonnaise or Miracle Whip. Spread on the baked pizza crust. Sprinkle with chopped veggies and cheese. Cut into serving size pieces. Store in the refrigerator.

by on Apr. 29, 2013 at 7:40 AM

This is one of my older son's favorites, and it's a good one! He got it from his manager at work and it immediately became a favorite at home.

Artichoke Dip

  • 14 oz. can artichoke hearts, chopped (Reese's is best)
  • 1/2 c. Hellman's mayonnaise (NO Miracle Whip)
  • 8 oz. cream cheese
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced OR use 1 tsp. minced garlic from a jar

Mix all ingredients together. Put into a baking dish. Bake at 350° for 25 - 30 minutes until bubbly & golden brown. Top with a bit more Parmesan before serving. BEST served warm with fresh pita chips!

Fresh pita chips:
Take 1 pkg. pita pocket bread and cut into wedges/triangles with a pizza cutter. Place on a cookie sheet and spray with cooking spray, sprinkle with parsley if you like. Bake at 350° for 10 to 15 minutes until they reach desired crispness.


by on Apr. 29, 2013 at 7:40 AM

Bacon Stuffed Tomatoes

  • 16 to 20 cherry tomatoes
  • 1 lb. bacon, cooked and crumbled
  • 1/2 c. mayonnaise or salad dressing
  • 1/3 c. chopped green onion
  • 3 Tbsp. grated Parmesan cheese

Cut a thin slice off top of each tomato.  Carefully scoop out and discard tomato pulp with a small spoon.  Place tomatoes, cut side down, on a paper towel to drain. 

Combine remaining ingredients and carefully spoon into tomatoes.  Chill until ready to serve.

by on Apr. 29, 2013 at 7:41 AM

From a Red Gold label:

Italian Dip:

  • 8 oz. cream cheese, softened
  • 1/2 tsp. cayenne pepper
  • 3 drops hot sauce
  • 1 c. shredded mozzarella cheese
  • 3/4 c. grated Parmesan cheese
  • 14.5 oz can diced tomatoes with garlic & olive oil, drained
  • 15 oz. can tomato sauce
  • 3 Tbsp. chopped green pepper
  • 3 Tbsp. thinly sliced green onion
  • Breadsticks (or tortilla chips)

Beat cream cheese, cayenne pepper, and hot sauce.  Spread in microwavable 9 inch pie plate.  Combine cheese and sprinkle half over the cream cheese.  Combine the tomatoes and tomato sauce in a bowl and spread over cheeses.  Sprinkle with green pepper, green onion, and rest of cheeses.  Microwave on high for 3 to 4 minutes or until cheese is almost melted .  Let stand 1 to 2 minutes.  Serve with breadsticks or tortilla chips.

by on Apr. 29, 2013 at 7:54 AM
1 mom liked this
Sausage stuffed mushrooms. LOVE LOVE LOVE these!!
by on Apr. 29, 2013 at 8:04 AM

I'm afraid that I don't have many recipes for appetizers. For my family I use fruit trays and veggie trays and dip.

by Luci on Apr. 29, 2013 at 8:05 AM


Apricot-Ammaretto Delish
1-10oz. jar apricot preserves (or peach)
2 Tbsp. Ammaretto (or 1 tsp. almond flavoring)
1-8oz. pkg. cream cheese, softened
Mix Ammaretto and preserves together. Pour over block of cream cheese on serving plate. Serve with Ritz or other crackers. The combination of sweet and salty flavor is great. Also good with pepper jelly or salsa instead of preserves and Ammaretto..

by Luci on Apr. 29, 2013 at 8:05 AM
1 mom liked this


Hot Artichoke & Crab Dip

1 pkg. (8oz.) Cream cheese, softened

1(14oz.) Can artichoke hearts, drained

2 cups mayonnaise

1 1/2cups grated Parmesan cheese

1/2 cup diced red onion

1 1/2 cups crabmeat (can use imitation)

Beat cream cheese till soft. Mash artichokes hearts. Add to cheese. Add rest of ingredients, one at

a time. Place in baking dish. Bake uncovered at 350 for 20 minutes.


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