One of my favorite things to do is go to a friend’s party and stuff my face with an arrangement of different finger foods and snacks. I love food. I’m not afraid to say it. I’m like a fat guy trapped in a skinny guy’s body, and I’m sure my cholesterol levels would agree. So here are 7 of my favorite party appetizers that I love to make and eat!
My Famous Crockpot Meatballs
- 2 bags of Publix brand original meatballs
- 1 bottle of Heinz chili sauce
- 1 bottle of strawberry jelly or fruit spread
Place meatballs, entire bottle of chili sauce, and 3/4 bottle of jelly into crockpot. Set to high for 2 – 3 hours until heated thoroughly. My friends love my balls and this recipe is always a party favorite.
Rotel Guacamole Dip
- 1 can of Rotel diced tomatoes and chilies (drained)
- 3 ripe avocados
- 1 lime
- 1/3 cup sweet onion chopped
- salt and pepper
- tortilla chips
You don’t need special packets of powder or mix-ins to make great guacamole. Cut open the avocados and place the green parts into a large bowl. Add 1/3 cup of chopped onion, drained can of Rotel, 1/2 teaspoon salt and pepper (add more or less to your taste), and a few good squeezes of lime juice. Mix it together and you’re good to go. If you are going to a larger party, double the ingredients, and if you don’t like a little kick, get the Rotel mild tomatoes and chilies.
Old Bay Peel and Eat Shrimp
courtesy of Dave and Kristina Scheffel
- 1 or 2 bags of Publix medium shrimp with shell on
- Old Bay seasoning
- Pint of Apple Cider Vinegar
- 1 bottle of Cocktail sauce
I first tried this recipe at our good friend’s house and was in love at first bite. Fill a large pot about half way with water. Then add enough apple cider vinegar until the water looks like apple juice. Add 3 – 5 tablespoons of Old Bay and bring to a boil. Once boiling, add shrimp and cook 3 – 5 minutes until shrimp is pink and not translucent. Do not over cook! Drain in colander and sprinkle more Old Bay generously over. Serve with cocktail sauce.
Mini Pigs in a Blanket
- 2 cans of Pillsbury crescent rolls
- 1 package of cocktail smokey’s (mini hotdogs)
- Dijon mustard for dipping
These are a little tedious to make. Open and roll out the crescent rolls. Use a knife to cut each crescent roll in to 4 smaller pieces. Place a mini hot dog on each, roll it up and place it on a cookie sheet. Do this for all the hot dogs and bake at 375 degrees for 10 – 12 minutes or until golden. You can even put a small slice of American cheese in each to mix it up!
Bacon Wrapped Jalapeno Poppers
- 5 – 10 jalapenos
- 1 pack of bacon
- 1 container of cream cheese
Wash and cut the top stem off the jalapenos and then cut them in half long ways. Remove all seeds and insides, then cut into 1 inch pieces. Cut each bacon strip into 3 equal size pieces. Add a small spoonful of cream cheese to each jalapeno piece and then wrap with bacon. Bake in oven at 375 degree for 15 – 20 minutes. Putting these on a rack so that the grease drains below is best to keep the bacon crisp.
Bacon Wrapped Tater Tots
courtesy of Mary Kaye
- 1 pack of bacon
- 1 package of all natural frozen tater tots
Let the tater tots sit out and thaw while you slice each bacon strip in half. Wrap the tater tots with bacon and bake at 375 for 15 – 20 minutes or until done. Again this works best if placed on a rack where the grease can drain. Personally, I use my Nu wave oven to make it and it comes out perfect every time.
- 1 pack of bacon
- 1 cup brown sugar
- pancake syrup
Mix brown sugar and syrup until its a thick sticky mess. Thoroughly dip bacon into mixture and place on metal rack with a cookie sheet underneath to catch the grease. Bake 15 – 20 minutes at 375 degrees. Double the ingredients if you are expected to share with anyone else!