What are your go-to hors doeuvres?

[Anonymous]

I need some good ones for a party that don't necessarily need to be served right out of the oven. Thanks!!

[Anonymous]

What about the crockpot of meatballs? I always like those......

[Anonymous]

Sausage Balls:

1 package of spicy hot breakfast sausage
2 cups flour
2 cups shredded cheddar
dash of cayenne for flavor
dash of milk to soften and roll into balls

bake @ 400 until sizzling and slightly browned

[Anonymous]

Trader Joe's

[Anonymous]

Homemade onion dip: http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe/index.html

[Anonymous]

manchego cheese or other cheeses with dried mango, fig jam, nuts, crackers.

figs with proscuitto (limited fig season though)

[Anonymous]

Deviled eggs.

[Anonymous]

This is always a hit and it's so simple, baked brie. I put brown sugar between the phillo and the brie and then red grapes and crackers. It's always devoured! My sister also makes these awesome mini twice baked potatos (Rachel Ray recipe) that are awesome.

[Anonymous]

Anonymous wrote:Trader Joe's

My thoughts exactly. Tons of cheeses at great prices, lots of humus choices (a new favorite for me is edamame humus) and the best is their artichoke spread (in a jar near the olives) and their bruchetta. I think they have a baked brie with a fruit sauce as well.

In the frozen section they have tons of hot items like pot stickers, vegetable nests, spanakopita, meatballs and more.

[Anonymous]

This is always a hit and it's so simple, baked brie. I put brown sugar between the phillo and the brie and then red grapes and crackers. It's always devoured! My sister also makes these awesome mini twice baked potatos (Rachel Ray recipe) that are awesome.

Instead of sugar, spread apricot preserves on top of the Brie before you wrap it in the dough. Sooooo good!!

[Anonymous]

I do a mixture of gorgonzola or roquefort cheese with pecans or walnuts and dried cranberries, mix together, and put in the middle of endive slices. Tastes yummy.

[Anonymous]

Empanadas. You can buy wrappers premade (Vace has the nice Argentine ones). Or else Goya or even egg roll wrappers will work if you use an egg wash. Almost any filling is good. I made a simple one w/ artichokes, mozzerella, spinach, and green olives that was well loved.

My ma's classic is take a block of cream cheese. Dump a jar of good red pepper jelly on top. Serve with Ritz crackers. Very southern and delicious.

My favorite easy one is ham biscuits. The best ones are the tiny potato rolls with a good chunk of salty Virginia or country style ham inside. That's it.

[Anonymous]

Stuffed mushrooms (I have a couple of recipes, usually involving grated parmesan cheese)

I usually do a nice roast and put out steak on toasted french bread slices, with some kind of horseradish/sour cream topping. I can make a ton of them, so it's relatively cheap in the end

I like to do an artichoke dip and chips, just to have something out all the time (hot dip with cheese...they have a bunch of recipes online)

Or I'll do a clam dip (cold) with chips.

Those are the ones I seem to redo over and over...

[Anonymous]

Trader Joe's has marinated mozzarella balls. I like to take to make apps out of those. Take one ball and put it on a toothpick along with a small piece of fresh basil and a cherry tomato.

The leftover oil with spices that is in the tub can then be served with fresh bread for dipping.

One tip is to put the mozz balls in a strainer, before assembling them onto the toothpicks, to let some of the marinade drip off so they aren't messy.

[Anonymous]

Anonymous wrote:

This is always a hit and it's so simple, baked brie. I put brown sugar between the phillo and the brie and then red grapes and crackers. It's always devoured! My sister also makes these awesome mini twice baked potatos (Rachel Ray recipe) that are awesome.

Instead of sugar, spread apricot preserves on top of the Brie before you wrap it in the dough. Sooooo good!!

try just sprinkling curry powder, then spreading chutney and chopped nuts on top then baking. Don't even bother with the phylo.