easy appetizers

This Bacon-Wrapped Shrimp from Delish.com couldn't be easier. 

Bacon-Wrapped Shrimp

shrimp

thick-cut bacon,

tbsp. butter, melted

maple syrup

tbsp. chili powder

Very tasty! May add a lil smoked paprika next time, definitely a hit! Didn't use frozen shrimp.

I used thawed shrimp and wrapped raw bacon and then grilled them...came out perfect. thank you!!

This is AMAZING and easy. Thank you! 
I used thin bacon and wrapped with 2 pieces (only because this is what I had on hand). 
Came out perfect. I'll be making this again and again!

This dish came out exceptionally well. So easy to make. We did it with turkey bacon but it came out just as well. Kids and Grownups wanted more and more

i made these as an appetizer for Christmas dinner. The maple butter spread made them super tasty, however, next time I plan to purchase jumbo shrimp and NOT precook the bacon!

Precook the bacon at 400 for 20 minutes on an oven safe cooling rack. Toss the raw shrimp in the maple butter chili powder mix. Carefully wrap the thawed shrimp with the hot (still pliable) bacon and secure with a toothpick. This will ensure perfectly crispy bacon and perfectly cooked shrimp. After allowing to cool for 5 minutes, the bacon will crisp up completely around the shrimp.

These were delicious. I placed the bacon in the prepared pan and baked it for 14 minutes on 425 and let it cool before preparing the shrimp. It probably should have gone a few minutes longer. I also went with a little less than a Tbs of chili powder. I used equal parts of ancho and chipotle powders. There was a nice amount of heat but not too much even for the kids. I broiled them on Lo for 3 minutes. This would make a great party appetizer.

https://streaming.hearstdigitalstudios.com/75419e5b-b199-4999-86c8-47c77e9d6e6c/video_rover_16x9_1080p_hd_1556202220_75956.mp4

These Bacon-Wrapped Shrimp Are Ridiculously Addictive

The caramelized onions in these Hawaiian Roll Sliders—layered with deli ham and melty Swiss—from Delish.com are irresistible.

Hawaiian Roll Sliders

olive oil

onion,

Kosher salt

tbsp. butter

poppy seeds

garlic,

Worcestershire sauce

mini Hawaiian rolls

mayonnaise

c. honey mustard

lb. sliced Swiss cheese

https://streaming.hearstdigitalstudios.com/fa165560-3dab-40eb-b8ca-d8f2492b159e/video_rover_16x9_1080p_hd_1546626267_43627.mp4

Hawaiian Sliders have the most addicting sauce and are the perfect app for game day!

Hawaiian Sliders Are The Ultimate Ham and Cheese

Serve Onion Soup Bread Bowls from Delish.com at your next dinner party. 

French Onion Soup Bombs

butter

onions,

thyme

kosher salt

black pepper

c. red wine

c. flour

garlic cloves,

c. beef broth

dinner rolls

swiss

Gruyere,

parsley

Great with beef tips added and scoop over mash potatoes instead of bread. Add any other veggie side you like.

This is yummy! I used 12 Kings Hawaiian bread dinner rolls, and when it was time to serve, I put 3 bread bowls in a serving bowl and poured the soup over it. I didn’t need to melt the cheese more. The soup is really tasty, but mine came out kind of pink from the wine and a little too thick. I’m wondering if I didn’t let the onions caramelize enough.

PEEPS.... ALCOHOL DOES NOT COOK OUT !! I don't have a problem with it, but for those who do... YES,  The residual  alcohol is STILL there. Just use extra broth or another liquid depending what you're making. DO NOT BELIEVE THE ALCOHOL IS GONE.... IT'S NOT !! (Research it,  use a search engine and just ask the question. You'll find out.) I have seen people get very sick who THOUGHT the alcohol was gone. 😖☹❤

https://streaming.hearstdigitalstudios.com/dcdfbbe4-4141-46a8-8ec6-64b8e647d4eb/video_rover_16x9_1080p_hd_1575916488_39901.mp4

Cozy Up With These French Onion Soup Bombs

These Cranberry Brie Bites from Delish.com are perfect for your next holiday party. 

Cranberry Brie Bites

(8-oz.) tube crescent dough

Cooking spray,

Flour,

(8-oz.) wheel of brie

c. whole berry cranberry sauce

c. chopped pecans

What kind of cranberry sauce do you usually buy?

These were absolutely outstanding! Some thoughts though...15 minutes is way too long in 2 different ovens that I made them in. The crescents recommend 9-12 and even 12 minutes at 350° was too much. The crescents ended up overbaked and the cheese stuck to the pan even with cooking spray, so they didn’t pop out of the pan easily. I’ll have to continue playing with the time. The alternate flavor suggestions sound terrific and I might play with that in the future. The basic components together are an outstanding flavor combination, and I’ll definitely make them again.

So simple, easy and elegant for parties!!  Followed the recipe and it helped that I put the brie in the freezer for a bit to make it easier to cut in chunks.  I didn't have whole berries cranberries but fresh cranberry sauce and it worked just as well.  I made a batch with rosemary and a batch without (kids don't care for rosemary on top) and it was a hit both ways.  Next time will try will fig jam - I've always liked that combo.  Has anyone tried it with honey? I've had brie with honey and that's delish as well - not sure how it'll bake though.

GREAT party appetizers - now part of my regular potluck offer!

This recipe was awesome! My stepdad and I are both huge Brie fans and this turned out fantastic. I used my mom's leftover homemade cranberry sauce from Thanksgiving and it was perfect. Will definitely make it again.

I’ve made these about five times since thanksgiving...super easy using a pizza cutter for the dough and the cheese! Everyone loves them! I don’t use the sprigs of rosemary but crush some dried up in my hands and sprinkle over top...no “trees” to bite into!😉

I made these in several different variations and they were quite tasty. I recommend making your own cranberry sauce (it's very easy, google it) because the Ocean Spray canned sauce had little flavor. I also prefer removing the rind from the brie for a better & creamier taste. And thyme instead of rosemary, with rosemary it felt like I was eating pointy pine needles, it was quite unpleasant. The pecans are also a must! They add a very nice crunch to the soft texture of the other ingredients. 

My first batch came out quite messy, the cheese oozed out, maybe I added too much? Though I went by the video.

I also baked them according to the can of dough for about 12-13 minutes and it was just about perfect! Will be sharing these with some friends I hope they enjoy them.

I recently had these at a potluck and I couldn't get enough of them!! I love brie with some kind of fruit compote/spread and this was the perfect bite! The little bit of rosemary added just the right touch of yumminess!! I can't wait to try making them myself!!

I made these in a regular muffin pan, I dont have a mini. I also forgot to bring my chopped pecans to the house I made them at and forgot to add rosemary. They fell apart like crazy and looked messy, but they were SO delicious and every single person who tried them complimented them! Next time I will follow the recipe as directed and get a mini muffin pan as well :)

Made these last night for a party. They were a big hit! I baked the Crescents in the mini muffin pan earlier in the day and put the cheese and toppings on right before the party and just heated them til the cheese melted. they were perfect.  I also used a variety of jams so they were so pretty! Thank you so much for a recipe that will be used and passed around for years!  And by the way, no one cared when they cooled off and ate them anyway!

These were good, but I felt the sweetness of the cranberry sauce overpowered the brie. I had cut back on the brie, but next time I don't think I will. Next I am going to try this recipe with apricot preserves with small chopped jalapeño in it. I've tried this in another recipe. After cooking, you don't really get the heat from the jalapeño, but the taste is amazing. That may help the sweetness for those who feel these are too sweet. I put the brie wheel in the freezer for about 1/2 hour and then cut the brie in small pieces. It was so easy to cut that way.

So good. Thank you! The flavors are so yummy

We tried them with a fig/orange spread and as soon as I tasted one I said "This tastes like Christmas."  Delicious!

I make these for every single holiday party and can promise you they're the first thing to go. Make sure you don't go too crazy with the brie or it can spill over!

https://streaming.hearstdigitalstudios.com/8bb42fc4-7fe6-4b80-9a09-d2a426d7d70e/video_rover_16x9_1080p_hd_1541088191_28788.mp4

Cranberry Brie Bites = The Perfect Holiday Appetizer

Golden, crisp Pastrami Reuben Egg Rolls with Russian Dressing, made healthier by cooking in the air fryer or baking in the oven, taste so good!

Pastrami Reuben Egg Rolls 

sauerkraut

egg roll wrappers

pastrami (chopped (or corned beef))

shredded reduced fat Swiss cheese (I like Jarlsberg)

water (for sealing)

Olive oil spray

ketchup

horseradish

hot sauce (I used Frank’s Red Hot)

lemon juice

onion powder

With a clean kitchen towel, squeeze excess liquid from sauerkraut.  Set aside.

Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add ¾ ounce (2 tablespoons) pastrami, 2 tablespoons cheese and 2 tablespoons sauerkraut on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. 

Dip your finger into a small bowl of water and run it along the edges of the wrapper. 

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Preheat air fryer to 370 degrees F.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Meanwhile, combine dressing ingredients in a small bowl.

Serve immediately with dressing on the side or drizzled on top.

Air Fryer Egg Roll Method

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

Egg Roll Oven Recipe:

Golden, crisp Pastrami Reuben Egg Rolls with Russian Dressing, made healthier by cooking in the air fryer or baking in the oven, taste so good! PRINT: https://www.skinnytaste.com/pastrami-reuben-egg-rolls/

Pastrami Reuben Egg Rolls

Even kids will love these Parmesan Crusted Brussels Sprouts from Delish.com

Parmesan Crusted Brussels Sprouts

Brussels sprouts,

Eggs, beaten

c. panko bread crumbs

c. Parmesan

salt

garlic powder

cayenne

Caesar dressing, for dipping (optional)

Best thing EVER. Used Ranch dressing for dipping, and that totally works.

Super good but only took about 10-15 minutes to cook for me

These are fantastic! Perfectly crispy and savory. They will work with other dipping sauces too.

https://streaming.hearstdigitalstudios.com/9cc78806-89e2-4c35-a46f-d609d8783a19/video_rover_16x9_1080p_hd_1576866098_64332.mp4

Parmesan Crusted Brussels Sprouts Are The Healthiest Addiction

This is the absolute best way to eat zucchini from Delish.com. 

Bacon Wrapped Stuffed Zucchini

zucchini,

cream cheese, softened

c. finely chopped artichoke hearts

c. frozen spinach, defrosted, drained, and chopped

c. mozzarella

Garlic clove, minced

red pepper flakes,

bacon

So easy to make and tastes delicious. Also very healthy dinner. Leftover is good as well.

Me and my man LOVE this recipe.... The kids really won't eat it, but I'm not going to keep us from not being able to enjoy! I did the macros for the recipe because I was curious and used my Carb Manager App. Fats 26g, protein 14g, and carbs 6g per serving. Works for me if I have a light carb lunch 😊

This was great. The only thing I would do differently is that next time I will cook my bacon some before wrapping the zucchini. We like our bacon well done.

This recipe was Aaahmazing. Felt like cheating. I love spinach/artichoke dip and that is exactly what this tastes like with Bacon! I cooked the bacon for 2 mins in the microwave and laid only one piece on top of each zucchini boat. Upped the temp to 375 for 35 mins. PERFECT!  Will make this again for sure!

These were delicious. I am not a fan of parmesan so i used only mozzarella.  I cut the zucchini in thin slices amd layered the cheese btwn like a sandwich. Then i wrapped it up aith the bacon and dabbed a small amount of cheese across the top to bake.  They looked like a professional chef made them and they tasted awesome. We will definitely have them again. They were very filling. A meal in itself.

Great for parties. These disappear in a hot minute! One slice of bacon was plenty.

Where's the carb count? Nutritional info?

https://streaming.hearstdigitalstudios.com/4b64d204-f3be-44e0-8484-1b9df6196c29/video_rover_16x9_1080p_hd_1520354593_56420.mp4

And you'll never guess what it's stuffed with!

Zucchini Is Good, Bacon Wrapped Zucchini Is Great.

Loaded Stuffed Jalapeños - These zesty, melty, spicy stuffed jalapeño peppers will start a riot at your next weekend gathering. You might want to make a double batch of this loaded jalapeño poppers recipe!

Loaded Stuffed Jalapeños

jalapeños (or a combination of jalapeños and mini bell peppers)

chorizo

cream cheese, (softened (could be low-fat))

cheddar

queso fresco

green onions

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.

Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.

Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.

While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.

Parmesan "Fried" Tortellini from Delish.com is the best version of fried tortellini. 

Parmesan "Fried" Tortellini

(9-oz.) package cheese tortellini

c. Panko breadcrumbs

oregano

red pepper flakes

c. all-purpose flour

eggs

Marinara,

And I forgot to mark it, but I give it only one star.

It was awful. The tortellinis dried out when I cooked for just 8 minutes. I tried a second batch at five minutes.  Also dried out. Followed the directions. Very disappointing.

https://streaming.hearstdigitalstudios.com/d917b280-a3a1-498e-ab67-f85e3a582c6b/video_rover_16x9_1080p_hd_1540571984_17308.mp4

Parmesan "Fried" Tortellini Is The Snack Of Our Dreams

Antipasto Squares from Delish.com is everything you expect it to be and more. 

Antipasto Squares

Cooking spray

(8-oz.) tubes crescent dough

deli ham

pepperoni

lb. sliced provolone

lb. sliced mozzarella

c. (16-oz.) jar sliced pepperoncini

c. freshly grated Parmesan

What's your favorite part of antipasto dishes?

I made two, followed recipe for both. First off, these are fast and fabulous and were a huge hit at Super Bowl party. Made one in your typical glass 13x9 pan and the other in aluminum 13x9 NordicWare jelly roll type pan and put both in the oven. Glass pan came out perfect and Aluminum came out soggy on the bottom. Remembered trying years ago to boil a pot of water at son’s apartment for pasta in a thin, aluminum pot took FOREVER. Didn’t  conduct/retain heat like better cookware. Thinking same happened w the one that came out soggy on the bottom.

I Made it with the pepperoncini the first time and it was too spicy for most of my guest.  My sister suggest roasted red pepper and they were fabulous.  I didn’t find them soggy but I did use a metal pan and did not make them the night before. Be sure to drain and dry the red pepper (or whatever vegetable you use) well before putting it on the cheese.  This may also cause it to be soggy if they are not drained well.

To prevent sogginess, drain the pepperoncini and then use paper towels to pat them as dry as possible before adding to the layers, ditto any other moisture-heavy ingredient. So many recipe writers leave out this info. Four stars for the omission.

I love Italian subs and I seen this on Facebook and decided to try it..we loved them! My husband is obsessed he will literally go to the store and pick up stuff for me to make it bc it’s his absolute favorite.. so it has became a staple in our home... it’s in the oven right now actually!

I have made this twice and both times it was a big hit. First time was for Thanksgiving as an appetizer and the second time I took them to work for my co-workers. My co-workers asked me to make them again this week so I am making them in tonight to take to them tomorrow. I did change it up a bit. I used Land O'Frost's Uncured Pepper Beef (tastes like patrami) instead of the ham, Mozzarella, Genoa Salami, Provolone, Pepperoni, banana peppers, sun dried tomatoes, layered between the crescent rolls. I then mix up 2 eggs with about 1/4 cup of grated parmesan cheese, 1 Tbsp garlic, 1 Tbsp Italian seasoning and 1 tsp crushed red pepper. Btw, all of those measurements are approximate as I eyeball it and rarely use measuring devices for this sort of thing. I brush the top of layer of crescent dough with the egg mixture. 

I also put a layer of fresh baby spinach in it last time but you really couldn't tell it was in there.

They were a hit for 50th birthday party. Awesomely delicious.  I tried them with crescent  roll dough as well as fresh dough.

I’ve made this and I’m making it for Super Bowl. But why do people omit the pepperoncinis?  It’s no longer anti pasto bites it’s now ham and cheese!  I’m using my homemade Giardiniera that I make with my garden pepperoncinis.

is the bottom soggy for anyone? If so how to prevent? PS still delicious!

This was sooo good!  I actually had my 3-year-old twin granddaughters make it at the table by just bringing over all of the ingredients and telling them to layer them.  After the dough, I actually had them put in the provolone cheese first, then the ham, swiss cheese, pepperoni, and peppers, and then the egg and parm cheese mixture.  I didn't know what that was supposed to do, but it turned out beautifully, keeping everything together.  I tried to save half for Thanksgiving appetizers.  Not.  Literally, everyone kept eating them at dinner, and then in the morning.  Even I had a square for brunch!  I mean, this is REALLY good.

Delicious!!  There are so many variations that you can do with this!

DO NOT DO NOT DO NOT use the entire 16 oz container of pepperoncini's!!!  If you do your mouth will  require a fire extinguisher and the sandwich will be mushy. I used 1/4 cup, wrapped them in a kitchen towel to absorb the moisture and I thought it was perfect.   I took a hint from one of the other reviews and baked the bottom crust for 10 minutes before assembling the rest of the sandwich and the bottom crust turned out nice and crisp.  Also, I used pre-sliced salami.  Overall I'd say this is a darn good, hearty, and easy to assemble sandwich sure to impress.

Made these yesterday to test for an upcoming Christmas party...we LOVED them. Changed a bit, I added black olives instead of the pepperoncini and topped with garlic powder, onion powder, parmesan and Italian seasoning. Thank you Lauren, will be making these again!

https://streaming.hearstdigitalstudios.com/cf0b8df4-2ad7-4591-bff6-1b91abd2712f/video_rover_16x9_1080p_hd_1545430907_63516.mp4

It's one of our favorite recipes of all time.

Every Party Needs A Platter Of Antipasto Squares

Make your side dishes more interesting with this Jalapeno Popper Stuffed Zucchini from Delish.com. 

Jalapeño Popper Stuffed Zucchini

medium zucchini, ends removed and halved crosswise

c. shredded mozzarella, divided

c. shredded Cheddar

jalapeno, minced

Good and tasty but it was unwieldy, the stuffing kept slipping out of the slots. Zucchini wouldn't stay upright..  Next time I would just make zucchini boats and stuff them.

These were really tasty. They had spice, creamy, super cheesy and a nice refreshing crunch from the zucchini. I did not feel weighed down at all from eating these which is awesome since it was like eating gooey delicious comfort food. The recipe itself was fairly simple, but there was some prep involved like grating the cheese, dicing the jalapeños (I used two), crisping up and chopping the bacon, which made this recipe take me in total an hour instead of 35 minutes. I also didn’t use parchment paper and only oiled the pan and the zucchini did not stick at all. All in all a great recipe and I will be making this again for an awesome appetizer or even just for a fun weeknight dinner.

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