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appetizer ideas piog

Posted by on Nov. 16, 2009 at 3:10 PM
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we are doing a bday party for a coworker and out "theme" is appetizer. some one is already doing meatballs and another is doing ham puffs. i know others will buy from schwans but i wanted to impress with something i made. so any ideas would be appreciated! thanks ladies!!!!

by on Nov. 16, 2009 at 3:10 PM
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by on Nov. 16, 2009 at 3:14 PM

Spinach balls.  I don't have the recipe right now but you could probably google it -- serve with a mayo/mustard mixed dipping sauce and toothpicks.

by on Nov. 16, 2009 at 3:16 PM

My cousin make an AMAZING appetizer the other day. She took pillbury dinner rolls (the little ones and baked them and split them like sandwich rolls. She put pulled pork in them and coleslaw and Im not one for that combination but they were AMAZING!!!!!!!


I also do a great taco dip.

Line a pan with cream cheese (kind thick) and layer with chili and top with shredded cheese and pop in the oven until cheese melts (its yummy!)


by Group Owner on Nov. 16, 2009 at 3:38 PM

Party Cheese Balls

1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
1 jar (5 ounces) sharp American cheese spread
1 jar (5 ounces) pimiento cheese spread
3 tablespoons finely chopped onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Dash garlic salt
1/2 cup chopped pecans, toasted
1/2 cup minced fresh parsley
Assorted crackers

In a mixing bowl, combine the first eight ingredients; beat until blended. Cover and refrigerate for 15 minutes or until easy to handle. Shape into two balls; roll one ball in pecans and one in parsley. Cover and refrigerate. Remove from he refrigerator 15 minutes before serving with crackers. Makes two.

Creamy Fruit Dip

1 package (8 ounces) fat-free cream cheese
3/4 cup packed brown sugar
1 cup (8 ounces) reduced-fat sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground cinnamon
1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
Assorted fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit.


1 cup sour cream
1 cup mayonnaise
1 package Knorr vegetable soup mix
1 package frozen spinach
2 loaves of round sourdough bread or pumpernickel bread (pumpernickel is dark rye bread) or 1 of each

Thaw the frozen spinach fully and drain well. Wring it out a bit with your hands to make sure it is well drained.

Chop the spinach. Mix it with the other ingredients, except the bread, and refrigerate it to let the flavors meld together.

Hollow out one of the loaves of bread with a knife, cutting the bread you remove into 2 inch chunks for dipping. I have specified 2 loaves of the bread because if you just get 1 there always seems to be dip left over and no bread to use it up. Cut the second loaf of bread into cubes for dipping.

Place the hollowed out loaf of bread on a serving plate and fill the hollow with the chilled dip. Arrange the cubes of bread around the loaf and use them to dip.

Pepperoni Pinwheels

1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls

In a bowl, combine the pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Ranch Ham Roll-Ups

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped
11 flour tortillas (8 inches)
22 thin slices deli ham

In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top each with two ham slices. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-in. slices.

Creamy Swiss Spinach Dip

1 package (8 ounces) cream cheese, softened
1 teaspoon garlic powder
1 package (9 ounces) frozen creamed spinach, thawed
2 cups diced Swiss cheese
2 unsliced round loaves (1 pound each) Italian or French bread

In a small microwave-safe mixing bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on high for 3-6 minutes or until cheese is melted, stirring occasionally. Meanwhile, cut a 4-in. circle in the center of one loaf of bread. Remove bread, leaving 1 in. at bottom of loaf. Cut removed bread and the second loaf into 1-1/2-in. cubes. Spoon hot spinach dip into bread shell. Serve with bread cubes.

Bacon-Stuffed Mushrooms

1 package (8 ounces) cream cheese, softened
1/2 cup real bacon bits
1 tablespoon chopped green onion
1/4 teaspoon garlic powder
1 pound whole fresh mushrooms, stems removed

In a small mixing bowl, beat cream cheese until smooth. Stir in the bacon, onion and garlic powder. Spoon into mushroom caps. Broil 4-6 in. from the heat for 4-6 minutes or until heated through. Serve warm.

Bacon Cheeseburger Balls

1 egg
1 envelope onion soup mix
1 pound ground beef
2 tablespoons all-purpose flour
2 tablespoons milk
1 cup (4 ounces) shredded cheddar cheese
4 bacon strips, cooked and crumbled
2 eggs
1 cup crushed saltines (about 30 crackers)
5 tablespoons vegetable oil

In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet, cook meatballs over medium heat in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. 3 dozen.

Party Taco Dip

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Tortilla chips

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning. Spread into an ungreased 9-in. pie plate. Top with sour cream and cheese. Bake, uncovered, at 350° for 5-10 minutes or until cheese is melted. Serve with chips.


Corn Medley Salad


  • 2/3 cup sugar
  • 2/3 cup cider vinegar
  • 2/3 cup vegetable oil
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) whole baby corn, rinsed and drained, halved
  • 1 can (11 ounces) yellow and white whole kernel corn, drained
  • 1 can (11 ounces) white or shoepeg corn, drained
  • 1 large sweet red pepper, chopped
  • 1 medium red onion, chopped
  • 4 to 5 celery ribs, sliced
  • Leaf lettuce, optional


In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight. Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.


6 cup (16 oz) Rotelle pasta(I use tri-color cork screw pasta)
3/4 cup olive oil
1/2 cup red or white wine vinegar
1/4 cup sugar
1 Tbsp dried oregano leaves
1 tsp salt
1/2 tsp ground black pepper
1 can (15 or 19 oz) chick peas(garbanzo), drained & rinsed
 2 cup chopped green bell pepper(I prefer red pepper)
2 cup chopped fresh tomato
1 1/2 cup chopped onion
3/4 cup (about 4 oz) cubed provolone cheese
1/4 lb. thin sliced hard salami sliced cut into 1/2" strips
1/4 lb. thin sliced pepperoni sliced cut into 1/2" strips
1/2 cup sliced, pitted black olives

 Cook pasta according to directions on package and drain.(be careful not to overcook pasta) Rinse with cold water to cool quickly and drain well. In a small bowl, whisk together oil, vinegar, sugar and seasonings. In a large bowl, combine pasta, dressing and remaining ingredients. Cover and refrigerate for several hours before serving. You can refrigerate overnight as well.

Pineapple Casserole


2 20-oz cans of pineapple chunks½ cup sugar
6 tbsp flour
2 cups sharp cheddar cheese, grated
1 stick of butter
1 sleeve crushed Ritz crackers 

Drain the pineapple saving 6 Tbsp of the juice. Mix the 6 tbsp of juice with sugar and flour. Stir into pineapple and add the cheese. Pour this mixture into a greased casserole dish.
 Sprinkle cracker crumbs over top and cut the butter into thin slices over the crumbs. Bake at 350 degrees for 20-30 minutes.


BLT Bites

16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

Deviled Eggs



12 eggs
3/4 cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Ground black pepper to taste
Fresh parsley leaves


Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)

Slice the eggs in halve lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.

Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.

Spinach Cheese Mushrooms



1/2 pound torn fresh spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter or stick margarine, softened
1 egg
2/3 cup grated Parmesan cheese
1/2 cup water chestnuts, chopped
1/3 cup finely chopped pecans, divided
56 large fresh mushrooms (about 3 1/2 pounds)
Refrigerated butter-flavored spray


In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop.

In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach.

Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned.

Smoky Bacon Wraps



  • 1 pound sliced bacon
  • 1 package (16 ounces) miniature smoked sausage links
  • 1 cup packed brown sugar


Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. 
Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through. Yield: about 3-1/2 dozen.


by on Nov. 17, 2009 at 12:30 PM

Here's the recipe for my 7-layer taco dip that everyone always has me make for every party.

7 Layer Taco Dip


 1 can bean dip or refried beans                       4 oz. shredded Jack Cheese

2 medium avocados, mashed                          4 oz. shredded Cheddar Cheese

1/2 cup sour cream                                          1 large tomato, diced

1/2 cup mayo                                                   1 bunch green onions, sliced

1 pkg. taco seasoning mix                               2 cans olives, sliced

Tortilla chips


  1. Spread the bean dip (or refried beans) on a large platter
  2. Mash the avocados in a bowl and then spread on top of the bean dip.
  3. Mix the sour cream, mayo and taco seasoning mix in a bowl, and then spread on top of the avocados.
  4. Add the shredded cheese, tomato, green onions and olives.
  5. Serve with tortilla chips.


by on Nov. 19, 2009 at 10:26 AM

pigs in the blanket---- little smokies and crescent roll dough cut the pieces of dough to fit the smokies and bake till golden brown on 350.


Chicken dip--- tyson chunk chicken big can

cream cheese

sour cream

shredded cheese

combine all ingredients together, mash the chicken into smaller pieces heat in the oven to melted serve with tortilla chips. so good

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