How To Take A Zippy Cranberry Appetizer

Tart cranberry flavor blends nicely with mustard and horseradish in this out-of-the-ordinary cracker spread.
How To Take A Zippy Cranberry Appetizer

• Total Time
  Prep: 20 min. + chilling
• Makes
  2-1/2 cups

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 1 to 3 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 package (8 ounces) cream cheese, softened
• Assorted crackers

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Directions

1. In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
2. Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.

Nutrition Facts 

1/4 cup: 178 calories, 8g fat (5g saturated fat), 25mg cholesterol, 114mg sodium, 26g carbohydrate (24g sugars, 1g fiber), 2g protein.

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Inside-Out Veggie Dip

Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes.

• Total Time
  Prep: 35 min. + chilling  

 Makes
 3-1/2  

 dozen

Ingredients

• 2 large cucumbers
• 16 cherry tomatoes
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped carrot
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

Directions

1. Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
2. Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.
3. In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.
4. Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
   

Nutrition Facts 
1 piece: 23 calories, 2g fat (1g saturated fat), 6mg cholesterol, 45mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.

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Festive Guacamole Appetizers

For ages, my brother's family and I have gotten together on Christmas Eve, and we always eat snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again.

• Total Time
  Prep: 1 hour
• Bake: 10 min. + cooling  
• Makes
  40 appetizers

 

Ingredients

• 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
• 1-1/2 teaspoons taco seasoning, divided
• 20 pretzel sticks, broken in half
• 4 ounces cream cheese, softened
• 1 cup guacamole
• 2 medium sweet yellow peppers
• 1 medium sweet red pepper
• 1 medium green pepper
• Chopped fresh cilantro, optional

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Directions

1. Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
2. Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
3. Cut each rectangle crosswise to make four strips (about 8x4-in.). For trees, cut each strip into five triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
4. Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.
   

Nutrition Facts 
1 appetizer: 57 calories, 3g fat (1g saturated fat), 3mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

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Ring of Piggies

This charming plate of piggies looks like a holiday wreath when I drape fresh rosemary in the center. It’s a cute display for merry get-togethers.

• Total Time
  Prep: 20 min.
•  Bake: 20 min.
• Makes
  3-1/2 dozen

 

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 42 miniature smoked sausages
• Fresh rosemary sprigs

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Directions

1. Preheat oven to 350°. Unroll crescent dough and separate each tube into eight triangles; cut 14 of the 16 triangles lengthwise into three triangles each. Place one sausage on the wide end of each smaller triangle; roll up tightly.
2. Arrange 24 appetizers, point side down, in a 10-in. circle on a parchment paper-lined baking sheet. Place remaining appetizers in the center of the ring to form a 7-in. circle. Bake 16-18 minutes or until golden brown.
3. Shape remaining 2 dough triangles into a bow; place on another parchment paper-lined baking sheet. Bake 10-12 minutes or until golden brown.
4. Cool ring 5 minutes before carefully removing to a serving platter, placing bow on bottom. Garnish with rosemary sprigs.
   

Nutrition Facts 

1 appetizer: 72 calories, 5g fat (2g saturated fat), 6mg cholesterol, 181mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Jack-o’-Lantern Empanadas

Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pastry makes prep easy.

• Total Time Prep: 45 min.
• Bake: 15 min.
• Makes
  2-1/2 dozen.

 

Ingredients

• 1 tablespoon canola oil
• 1/2 cup frozen corn
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped sweet red pepper
• 2 garlic cloves, minced
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup black beans, rinsed and drained
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 packages (14.1 ounces each ) refrigerated pie pastry
• 1 large egg
• 1 tablespoon water

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Directions

1. Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly.
2. On a lightly floured surface, unroll pastry sheets. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling dough as necessary. Place half of the pumpkins 2 in. apart on parchment paper-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining pastries. Place over the top of the pumpkin mixture; press edges with a fork to seal.
3. In a small bowl, whisk egg and water; brush over pastries. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.

Nutrition Facts 

1 appetizer: 137 calories, 8g fat (3g saturated fat), 11mg cholesterol, 174mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 2g protein.  

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Salmon Mousse Cups

I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth.

• Total Time Prep: 25 min. + chilling   
• Bake: 10 min. + cooling 
• Makes
  2 dozen

 Ingredients

• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour

FILLING:

• 1 package (8 ounces) cream cheese, softened
• 1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
• 2 tablespoons chicken broth
• 2 tablespoons sour cream
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 tablespoons minced fresh dill

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Directions

1. In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
2. Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
   

Nutrition Facts 
2 each: 228 calories, 18g fat (11g saturated fat), 58mg cholesterol, 359mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 7g protein.

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Cucumber Canapes

I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes.

• Total Time
  Prep: 20 min. + chilling  
• Makes
  2 dozen

 
 

Ingredients

• 1 cup mayonnaise
• 3 ounces cream cheese, softened
• 1 tablespoon grated onion
• 1 tablespoon minced chives
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1/4 teaspoon paprika
• 1/8 teaspoon curry powder
• 1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
• 1 loaf (1 pound) white or rye bread
• 2 medium cucumbers, scored and thinly sliced
• Diced pimientos and additional dill weed

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Directions

1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
2. Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.
   

Nutrition Facts 
1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.

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Flying Bat Pizzas

Flying Bat Pizzas

My kids love to help add toppings and spooky decorations to these quick and tasty Mexican-style pizzas before they go into the oven.

• Total Time Prep: 30 min.  
•  Bake:   10  min.  
• Makes 2 pizzas (8 slices each) 
  
  

 

Ingredients

• 1 package (16 ounces) frozen corn, thawed
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium sweet red pepper, finely chopped
• 1 tablespoon chili powder
• 1 tablespoon cider vinegar
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 2 prebaked 12-inch pizza crusts
• 2 cups shredded cheddar cheese
• 2 spinach tortillas (10 inches)
• 1 can (4-1/4 ounces) chopped ripe olives
• Sour cream, optional
  

Directions

1. Preheat oven to 450°. In a large bowl, combine the first eight ingredients. Transfer half of the mixture to a food processor. Process until blended; spread over crusts. Top with remaining bean mixture; sprinkle with cheese.
2. For bats, cut three 7-in. strips from edges of each tortilla. Using kitchen shears, cut scallops along the straight edge of each strip. From each center portion, cut three bat faces. Assemble three bats on each pizza. Arrange olive pieces on bats to make eyes and mouths. Sprinkle remaining olives over pizzas.
3. Bake 10-15 minutes or until cheese is melted. If desired, serve with sour cream.
   

Nutrition Facts 
1 slice: 357 calories, 14g fat (6g saturated fat), 25mg cholesterol, 682mg sodium, 42g carbohydrate (2g sugars, 4g fiber), 16g protein.

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Snakewich with Venom Sauce

Snakewich with Venom Sauce

Our Halloween party is so big, I hold it in the street. This sandwich shaped like a snake is tasty and a scary good centerpiece.

• Total Time Prep: 45 min. + rising      
• Bake: 20 min. + cooling   
•   Makes    20 servings

 

 Ingredients

• 2 loaves (1 pound each) frozen bread dough
• 3 tablespoons butter, melted
• 2 tablespoons sesame seeds or poppy seeds
• 3/4 cup roasted sweet red peppers, drained
• 1 cup mayonnaise
• 1/2 cup finely chopped pepperoncini
• 2 garlic cloves, minced
• 1 pound sliced deli smoked turkey
• 1 pound sliced deli ham
• 3/4 pound sliced provolone cheese
• 2 large tomatoes, thinly sliced
• 1 medium head iceberg lettuce, thinly sliced
• 2 pretzel sticks or toothpicks
• 2 pickle slices
• 2 ripe olive slices

Directions

1. Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle.
2. Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
3. Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
4. Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic.
5. On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
6. For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce.
   

Nutrition Facts 
1 slice: 346 calories, 18g fat (5g saturated fat), 39mg cholesterol, 897mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 18g protein.

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Frankenguac

Frankenguac

Play the mad scientist this year and bring a monster to life. He's frightfully fun and delicious!

• Total Time Prep/Total Time: 10 min.       
•   Makes    2 dozen.

Ingredients

• 3 medium ripe avocados, peeled and cubed
• 1/4 cup finely chopped onion
• 3 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1/8 teaspoon salt
• Tortilla chips
• Sour cream, refried black beans and ripe olives, optional
  

Directions

1. In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt.
2. Spoon guacamole onto a platter; shape into a rectangle. Place chips near the top of the head. Decorate face as desired with sour cream, refried black beans and olives.
   

Nutrition Facts 
1/4 cup (calculated without chips): 88 calories, 8g fat (1g saturated fat), 0 cholesterol, 41mg sodium, 5g carbohydrate (0 sugars, 4g fiber), 1g protein.

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Hot Dog Mummies with Honey Mustard Dip

Hot Dog Mummies with Honey Mustard Dip

These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick.

• Total Time Prep: 25 min.Bake: 10 min.   
• Makes 20 appetizers (about 1 cup dip)

 

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 20 miniature hot dogs
• 1 large egg
• 2 teaspoons water
• Dijon mustard

DIP:

• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 tablespoon cider vinegar
• Dash hot pepper sauce

Directions

1. Separate crescent roll dough into two rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap one strip around each hot dog.
2. Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

Nutrition Facts 

1 appetizer with 2 teaspoons dip: 128 calories, 10g fat (2g saturated fat), 18mg cholesterol, 287mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 2g protein.

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Pressure Cooker Mexican Carnitas

Pressure Cooker Mexican Carnitas

Carnitas are small pieces of crisp pork that are very popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure to drain the meat well before placing it in the oil, though, or it will splatter and pop.

Total Time                                                   Makes
Prep: 15 min. Cook: 40 min. + releasing.   12-16 servings

Ingredients

• 1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 large garlic cloves, minced
• 1/2 cup fresh cilantro leaves, chopped
• 3 large navel oranges
• 1 large lemon
• Canola oil or bacon drippings
• 16 flour tortillas (8 inches), warmed
• Optional toppings: chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado

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Directions

1. Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat.
2. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid.
3. Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork.
4. Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crisp and brown. Serve as directed.

Nutrition Facts 
1 serving: 391 calories, 20g fat (5g saturated fat), 51mg cholesterol, 435mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 19g protein.

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