Cucumber Party Sandwiches:
These easy hors d'oeuvres are a hit at pig roasts in Kentucky, according to Rebecca Rose from Mount Washington. They're perfect for serving while the pig is roasting.
Shrimp in Phyllo Cups:
Terri Edmunds from Naperville, Illinois almost didn't make these appetizers for last year's Christmas party due to time constraints, but they turned out to be a tasty hit. Simple to make, these cups are both elegant and delicious.
Cranberry Endive Hors d'Oeuvres:
Margee Berry from White Salmon, Washington created this blue cheese filling for a holiday gathering and it was a big hit. It's a flavorful option for elegant hors d'oeuvres.
Meatballs with Chimichurri Sauce:
Amy Chase from Vanderhoof, British Columbia shares this South American condiment featuring fresh cilantro and parsley. It's not just a sauce for tossing with meatballs; it's perfect for dipping too.
Cheese-Stuffed Cherry Tomatoes:
According to Mary Lou, a Florida native, these appetizers are easy to fix and impossible to eat just one.
Brie Appetizers with Bacon-Plum Jam:
Rick Pascocello from New York, New York, the "pork master" among his friends, shares this recipe that combines soft, mild Brie cheese with a sweet-sour bacon jam.
Cranberry-Fig Goat Cheese Crostini:
Barbara Estabrook from Rhinelander, Wisconsin presents a blend of flavors that make for absolutely scrumptious hors d'oeuvres.
Cheese Puffs:
Jamie Wetter of Boscobel, Wisconsin found this recipe in one of her mother's old cookbooks and updated the flavor by adding cayenne and mustard. These tender, golden puffs are quick to disappear at parties.
Bacon-Encased Water Chestnuts:
Midge Scurlock from Creston, Iowa, and her husband often entertain and always start off with appetizers like these tempting morsels.
Sweet Pea Pesto:
Amber Massey from Argyle, Texas created a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. It's versatile enough for pasta or as a sauce with added broth.