Finger Foods For Party

Create a supernatural spread with these easy Halloween-themed finger foods. These finger foods are perfect for parties, but you don’t have to wait for an occasion to throw some together. Shot Glass Appetizers: All-In-One Finger Foods For Your Next Party.

Party Finger Foods - Gourmet Party Snack Ideas Fun And Fabulous Finger Foods. The Perfect Appetizer & Munchies! Make sure your party is fully loaded with snazzy, jazzy snack foods. Learn how to create quick and easy party appetizers to wow all your guests. We've collected these recipes over the years and claim no originality, just want to share these yummy treats with you.

Enjoy these wonderful party snack ideas, which will help make your party deliciously perfect. QUICK & EASY PARTY APPETIZERSDEVILED EGGS1. Lemon juice to taste.

Cut chilled eggs in half lengthwise. Set aside egg whites and place yolks in a bowl and mash. Add all ingredients except paprika and mix. Spoon yolk mixture into whites or place yolk mixture into cake decorating bag and pipe out yolk mixture into whites.

Sprinkle with paprika. Cover and chill at least 3. BACON & TOMATO BITES4. Cut off top of each tomato and scoop out pulp. A melon- baller works great! Discard pulp or save it for making salsa.) Invert tomatoes on paper towels to drain residue. Mix all remaining ingredients in a bowl.

Asian dumplings like pot stickers are great finger foods, especially with the creamy-spicy sauce in this recipe. They're also a good way to expand your culinary. Looking for good hosting recipes? These easy party finger food recipes include entrees, appetizers, sides and desserts to impress your friends and family!

Spoon into tomatoes and refrigerate until ready to serve. STUFFED MUSHROOMS2.

Salt & pepper to taste. Monterey jack cheese, shredded. Remove the mushroom stems and chop up enough mushrooms to make 1/4 cup. Place mushroom caps onto a buttered cookie sheet and set aside. Then saute the chopped stems, garlic, and chopped up onions, in oil. Add everything except for cheese to skillet and mix well.

Fill mushroom caps with mixture and sprinkle with cheese. Bake at 3. 50 degrees for 2. MAIN DISH" FINGER FOODSBACON ROLL- UPS2 - 3- oz. Combine cream cheese and mayonnaise. Spread 1 tsp. cheese on each bread slice. Roll up, wrap with bacon, and secure with toothpick.

Bake for 3. 0 minutes at 3. BACON- WRAPPED CHICKEN1 1/2 lbs. Cut chicken into 1" cubes. Cut bacon slices into 3 pieces. Wrap each chicken cube with bacon and secure with toothpick.

Stir together brown sugar, chili powder, and cayenne pepper. Cover chicken with mixture. Place chicken in pan sprayed with non- stick cooking spray and bake at 3. BACON WRAPPED JALAPENOS2.

Cut stems off peppers, cut in half lengthwise, and remove seeds. Fill each pepper half with cream cheese and sprinkle cheddar on top. Wrap 1/2 slice of bacon around each pepper. Bake at 4. 50 degrees for 1.

FINGER FOODS - MINI TACOS2. I like the "hot" version). Picante sauce or chunky salsa. Mexican blend cheese.

Black olives, sliced. Brown hamburger, drain fat, and stir in the taco seasoning and salsa or Picante sauce. Simmer for 5- 7 minutes. Press won tons into mini muffin cups, then spoon the beef mixture into the won tons, and top them off with the salsa and cheese.

Bake at 4. 25 degrees for 8- 1. Serve them up with salsa, sour cream, chopped or sliced black olives, and spicy guacamole. FINGER FOODS - CHICKEN STRIPS2- 3 boneless, skinless chicken breasts cut into strips. Combine milk and egg in shallow dish. Combine cheese, bread crumbs, and seasonings in Zip- Loc bag. Dip chicken strips in milk mixture, toss in bread crumb mixture, and place on cookie sheet sprayed with non- stick spray.

Bake at 4. 00 degrees for 2. BREAD- RELATED FINGER FOODSCHEESIE PASTRY STICKS1 lb. Grate cheese and combine with thyme, oregano, garlic powder, and sesame seeds.

Beat eggs in baking dish. Dip both sides of dough in eggs and then in cheese mixture. Place on wax paper. Corned Beef And Cabbage Slow Cooker. Cut dough into 1" strips with pastry wheel.

Twist strips into spirals and place on foil- lined cookie sheet. Bake at 4. 00 degrees for 1. DIP- RELATED FINGER FOODSFINGER FOODS - SPICY WALKING TACO, AKA 7- LAYER DIPUse a large round or rectangular serving container that is at least an inch high and layer it with the following ingredients: Start with refried beans. You can use the plain version, the salsa style or my personal favorite- -the ones with Jalapenos. Then cover the beans with guacamole. Of course you can make your favorite recipe or opt for one of the pre- made versions.

Sour cream is the next layer- -I personally like the one that has all the naughty fat in it, but you can also opt for one that reduced or fat- free depending upon your preference. Then sprinkle a 4- oz can of diced green chilies on top of the sour cream. Next you will want to add some chopped up onions. You can use white, yellow or red, whichever you prefer. I personally like the flavor that a red onion provides.

The next layer is salsa. Once again you can make your favorite recipe or opt for a jar of your favorite brand. I prefer one that is a bit chunky and spicy. Next come the black olives; you can use a can of either Sliced or chopped, whichever you prefer. Then you want to top off your dip by covering it with grated cheese.

You can use sharp cheddar, jack, a blend of the two, or even pepper jack cheese. Lastly, if you want to add a bit of eye appeal to your dip, press several whole, black olives into the cheese. Then cover your dish with foil and place it in the refrigerator. At a minimum you will want to allow it 4 hours to "marinade" so to speak or better yet- -leave it overnight before dippin' in. Serve with your favorite taco chips; if you are really industrious make them from scratch!

BEAU MONDE VEGETABLE DIP1 cup sour cream. Beau Monde seasoning. Cherry tomatoes. Mix all ingredients together except for vegetables. Refrigerate for 1 hour. Serve with cut- up vegetables.

CRANBERRY CREAM CHEESE8- oz. Pepperidge Farm assorted crackers. Beat together cream cheese, sour cream, honey, and cinnamon. Put into serving dish. Stir cranberry sauce until it achieves a spreadable consistency. Spread on top of cheese mixture leaving 1" cheese edge. Top with almonds.

Refrigerate 2- 3 hours. Serve with crackers. FINGER FOODS - SPINACH DIP IN SHEPHERD'S BREAD1 pt. Knorr's vegetable soup mix. Shepherd's bread.

Cut off top of bread and hollow out. Mix all ingredients together and pour into shepherd's bread. Wrap in foil and heat for 2 hours at 2. Serve with cubes of french bread.

CHEESE- BASED FINGER FOODSWALNUT & CHEDDAR CHEESE BALL8- oz. Roquefort cheese. Blend cheese ingredients until smooth. Form into ball, cover with aluminum foil, and refrigerate 4- 6 hours. Half hour before serving, roll in walnuts. Serve with crackers. PECAN & CHEDDAR CHEESE BALL2 8- oz.

Hidden Valley Ranch dressing mix. Pepperidge Farm assorted crackers. Mix everything together except pecans. Form into ball and roll in chopped pecans.

Cover with foil and refrigerate overnight or 4- 6 hours. Serve with crackers. FINGER FOODS - FETA PUFFS1 lb. Roll pastry on lightly floured surface to 1.

Cut into 6 (1 1/2" wide strips) with pastry wheel and place on cookie sheet. Cover with plastic and refrigerate for 1. Mix together cheese, half- and- half, pepper, and 1 tbsp. Form into 2. 1 bite- sized balls. Brush 1 pastry strip with beaten egg.

Space 7 cheese balls down center leaving about 1/2" free on ends. Cover top with pastry strip and press edges together. Press pastry between each ball to seal. Brush top of strip with egg and sprinkle with thyme. Cut into squares between mounds. Place on parchment- lined cookie sheet. Bake 1. 2 minutes and serve immediately.

CHEESE PUFFS2 cups grated cheddar cheese. Combine all ingredients into bowl and work with hands until thoroughly mixed and soft bite- sized balls can be formed. Bake at 3. 50 degrees for 1. Makes about 5- 6 dozen. MUNCHIE FINGER FOODSPECAN MUNCHIES1/2 lb. Mix pecans and butter in foil- lined pan. Bake at 3. 50 degrees for 5 minutes.

Mix together sugar and pepper. Sprinkle half the mixture over pecans and bake for 5 minutes.

Sprinkle remaining mixture over pecans, toss to coat, and serve. TRADITIONAL CHEX PARTY MIX1/2 stick butter. Worcestershire sauce. Chex cereal (corn, rice, and/or wheat). In large microwave safe bowl melt butter on high for 1 minute. Stir in salt and Worcestershire.

Gradually add cereals, nuts, and pretzels, stirring until all pieces are evenly coated. Microwave on high 5- 6 minutes, stirring every 2 minutes. Return To Top Of Finger Foods.

Return To Party Food Ideas. Return To Home Page - Birthday Party Ideas. How To Get On Chopped.