Whole Story

The Official Whole Foods Market® Blog

The Value Guru Wants You...if You Want a Prize

pita_chips

Are you a fan of The Whole Deal in-store value guide? If so, here's a sneak preview of the special December issue we're putting together. It will focus around giving and entertaining on a budget and feature several recipes for amazing "small bites" party food that cost less than 50 cents per piece-many much less than that!

I know, I know, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. And this year we also want some help from you! Simply use the comments space below to share your own favorite value-focused "small bites" holiday appetizer recipe that costs less than 50 cents per piece. If your favorite is selected as our favorite of all the entries, we'll send you a $50 gift card and print your recipe in The Whole Deal. But, hurry up, the deadline is October 5th!

Good luck...I can't wait to get a taste of your ideas.

And, if you haven't already, be sure to sign up for The Whole Deal e-newsletter. You'll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

585 comments

Comments

Kate says …

One of my favorite holiday quick and easy bites for parties is to wrap a slice of prosciutto or capicola around cantaloupe and honeydew melon chunks. The salty meat flavor mixes with the sweet fresh melon for a healthy and delightful treat! You can use a cookie scoop to ball the melon or cut it into chunks and secure with a festive toothpick (I like to find the bamboo ones!)

Natalie says …

I love taking a block of cream cheese, covering it with red pepper jelly, and serving it with some wheat crackers. The whole thing costs about $10...definitely less than 50 cents per bite, quick, and easy!

frances rappy says …

contest entry for appetizer bite: slightly toast mini pieces of bread:if use large slice of say, rye, then cut into 4 pieces. smear some creamcheese on the toasted mini bread and add a mini sprig of dill and some paprika sprinkling and then a morsel of cut up artichoke heart: one artichoke heart piece will cover about 8 mini-bread pieces! top that with a sprinkling of parmesan or cheddar morsels and broil very briefly and voila!fantastique and in the price range u require!hope I win - i love to shope at whole foods!

Marla says …

This recipe came from my old synagogue's cookbook. You need a loaf of bread, 8 ounce cream cheese, stick of butter and cinnamon sugar. Melt butter in a bowl. Pour cinnamon sugar in a separate bowl. Spread cream cheese on bread. Fold and cut with cookie cutters or a Pampered Chef Cut-n-Seal. Or simply cut off the crust and press edges of bread to seal. Dip in butter and roll in cinnamon sugar. Bake at 350 degrees for 10-15 minutes.

BlueJoe says …

My husband and I made up a batch of these brazilian (not ripe yet) mangoes drizzled with homemade poblano and red pepper and roasted garlic salsa that turned out unbelievably yummy and sooo healthy for you!! This one will become a regular snack in our home. We started by preparing the salsa by roasting and chopping 1 poblano pepper, mixed it with 1 crushed hot roasted red chili pepper, 1 crushed roasted red pepper, half a bunch of cilantro finely chopped, 1 roasted garlic clove crushed, quarter of a cup of extra virgin olive oil, 1 tablespoon of white vinager, 1 tablespoon of organic key lime juice, salt and black ground pepper to taste. You may increase recipe measures accordingly. By the way, the salsa goes with almost anything, it enhances the flavor on omelettes, fish, steak, etc. Peeled brazilian mangoes (approx 1 per person), sliced the firm delicious flesh, serve and enjoy. This a great and healthy appetizer and the approx. cost was about $2.00 because we got the produce on sale and only used enough for four.

Isabel Rowan says …

Spinach Dip 1 pkg frozen chopped spinach 1 bunch scallions 1 can water chestnuts chopped 1 leek soup mix 1 cup mayonnaise 1 cup sour cream 1 loaf Tuscan Italian Round bread Cook spinach and drain well. Chop scallions, water chestnuts and combine with spinach. Add soup mix to mayonnaise and sour cream. Mix all ingredients, except the bread, together. Sccop out the inside of Italian bread. Break into smaller pieces and use to eat with the dip.

Ressa says …

Holiday Tortilla Roll Ups Spread a flour tortilla with ranch dressing. Sprinkle on green onion blades chopped. Then sprinkle on chopped pimentos. Roll the tortilla. Chill. Cut into sections. Serve. Simple, inexpensive, festive and yummy.

sam says …

my favorite "small bites" holiday appetizer comes from my Mom - these are easy to make and keep in the freezer to use as needed - no need to thaw !! CHEESE SQUARES 1 loaf very thin Pepperidge Farm bread 2 jars Old English Cheese Spread cut crusts off 27 slices of bread - mix the cheese so that it is easier to spread - spread the cheese on 3 slices of bread and stack - cut the stack into 9 squares - repeat with rest of bread - place on baking sheet BAKE at 350 for 15 to 20 minutes until a nice light brown ** can be frozen prior to baking ** no need to thaw - just pop in preheated oven and enjoy : )

Michele Wells says …

Savory Spinach Tart with Goat Cheese Serves 8 to 10 Pastry: 1 ¼ cup unbleached all-purpose flour ¼ tsp. sea salt ¼ cup cool water ¼ cup extra virgin olive oil Filling: 1 tbsp. olive oil 2 shallots, chopped fine 1 pound fresh spinach or Swiss chard leaves salt and freshly ground pepper 2 oz. fresh chevre 4 large eggs 1 cup freshly grated Parmigiano-Reggiano Preheat the oven to 400° (205°C). Prepare the pastry by combining the flour and salt with a whisk. Stir in ¼ cup water, then the olive oil and mix until thoroughly blended. Knead briefly. Press the dough into a 10-inch tart pan with a removable bottom. Wash the Swiss chard or spinach and remove any large stems. Coarsely chop the leaves and place in a skillet, sprinkle with salt and pepper and cook over medium high heat until most of the liquid has evaporated. Place the greens in a colander and let cool for a few minutes. In the same skillet, place the olive oil and shallots and sauté for 3 minutes. Squeeze as much liquid as possible from the cooked chard, then add it to the skillet and sauté for a few more minutes. Remove from the heat. Combine the eggs, a little salt, pepper and cheeses with a whisk in a medium bowl. Add the chard and shallot mixture and combine with a wooden spoon. Pour the mixture into the prepared pastry shell. Bake for about 40 minutes until golden brown on top. Slice into thin slices as you would a pie and serve at room temperature. Note:You can make this tart a few hours in advance, but do not refrigerate it, as the crust will become tough. It will be fine at room temperature until you are ready to serve it.

Onika says …

My small bites names is Piggee Candee. It's very easy to make and is a huge hit at office parties, family gatherines, etc. Be warned! You may find yourself eating the whole recipe! 2 packages (uncured)extra thick bacon 2 cups brown sugar 1/2 tsp cayenne pepper (optional) Pre-heat oven to 350. Mix brown sugar and cayenne pepper optional in large bowl. Do not use cayene pepper if children will be eating this. Cut bacon in inch size sections. Put bacon in bowl with sugar (and cayenne) and mix till bacon is well coated. Separately place each piece of bacon on a cooking sheet. Sprinkle leftover mix on top of bacon on the cooking sheet. Let cook for 20mins. Be careful when removing baking sheet as the mixture will be hot and gooey and may drip. Gently place pieces of bacon on a cooling rack with paper towels underneath. Let cool completely for an hour. You can put in a separate cupcake cups or have in a large bowl (a pig shaped dish would be perfect) and watch people devour this unbelieveably delicious treat!

Rachel Winters says …

I make a cauliflower dip that is creamy and delicious, but completely healthy and provides a full serving of veggies. It is fat free and an amazing appetizer to serve with Whole Foods whole grain tortilla chips or toasted whole grain pita chips. Creamy, Healthy Cauliflower Dip 1 cup low-sodium vegetable or chicken broth 5 cups fresh cauliflower florets (or thawed frozen florets) ¼ cup fat-free sour cream 6 tablespoon chopped fresh chives 4 teaspoon coarse mustard (with seeds) Salt and pepper to taste Preparation Bring vegetable broth to a boil in a large saucepan. Stir cauliflower florets and return to boiling. Reduce heat, cover and simmer for seven to nine minutes or until cauliflower is tender. With a slotted spoon, transfer cauliflower into a serving dish and cover. Raise heat to high, and bring broth to a boil for four to five minutes or until liquid is reduced to about two tablespoons. Whisk in sour cream, chives and coarse mustard. Return cauliflower to pan, and toss with sour cream mixture. Season with salt and pepper, and serve.

Susan Wells-Johnson says …

Chutney Cheese Ball 8 oz. cream cheese (fat free is healthier & creamier) 1/4 cup chutney 1 tsp. curry powder 1/4 tsp. dry mustard 1/2 cup coconut Mix all ingredients and serve with Triscuit Crackers or Mix first 4 ingredients, roll into a ball, roll ball in coconut(looks like snowball is a nicer presentation), then serve with Trisuit crackers. I never tell anyone what the ingredients are until after they're tasted this, as so many people are fussy about certain ingredients. I have never met anyone who did not love this recipe. It is easy,quick, and inexpensive to make, and unique enough that no one else will be bringing this flavor to a party. Mine never makes it to the serving table because poeple are grabbing at it on the way!

Margarit K. Mardirosian says …

Asparagus in Toasted Sesame Oil: Very easy and delicious. All you need are fresh asparagus- stalks should not be too thick so that they are tender. Cut the ends, wash, dry, and lay them out on a baking dish. Sprinkle with salt, pepper, and brush with toasted sesame oil. Broil each side for 3-5 minutes on High. Keep an eye on them as they tend to burn quickly. Don't overcook as they will lose their crunchiness. Great for get togethers or just everyday dinners. Our toddlers love them.

kathy m says …

I love to take a small baguette, slice it very thinly, spread some capriole cheese, a thinly sliced tomato, and some sea salt - if you want to be a bit more gourmet, use a very small pinch of "fleur de Sel" sea salt and a dusting of pepper. it is always a hit with both kids and adults and is beautiful to serve, yet cost conscious.

Danielle Marandino says …

Danielle's Version of Healthy Tapas: Israeli Couscous & Veggie Salad 8 Ounces of 365 Israeli Couscous 2 cloves garlic, chopped fine 1 Green Zucchini 1 Yellow Zucchini 1 Red Bell Pepper 1 small bunch of asparagus 1 pint cherry tomatoes Fresh Basil 1 cup 365 Extra Virgin Olive Oil 1/2 cup balsamic vinegar 1 tsp 365 Dijon Mustard salt & pepper to taste *Start with your salad dressing: Whisk together balsamic, EVOO, dijon and garlic, set to side. Pour half of dressing over vegetables to marinate. Grill vegetables indoors/outdoors until they are cooked through, I like to use my foreman grill! *Follow direction's on box for Couscous: Saute with olive oil over medium until golden then add water, bring to boil, cooking 12 minutes. Toss grilled vegetables in with couscous, add salt and pepper to taste, top with fresh basil! Serve room temperature and plate in small salad bowls. This is a perfect start to any meal, vegetarian or not you will be sure to enjoy it!

organic baby clothes says …

Old friends of mine came up with this one to their credit; and it's aptly named the "Amazing Taste Sensation." 1 baguette ($2-3) 6 cloves of garlic (25 cents?) 1 small jar or homemade marinara sauce ($2-3) 8 oz. blue cheese (any kind will do) ($4-8) 1. Slice baguettes into 1/4" thick circles (approx. 25-30 slices) 2. Mash six garlic cloves with about 8 ozs blue cheese (more or less to your liking); garlic press works great. 3. Spread mashed garlic-cheese on each baguette slice. 4. Line up on cookie tray & broil for 2 minutes or less until toasted brown and cheese is bubbly. 5. Heat marinara sauce and serve on the side for dipping. That's about 25 to 40 cents apiece and they're absolutely delicious! Hani @fiercehugs http://www.fiercehugs.com organic baby clothes

Connie R. says …

Easy and colorful for holiday and beyond. Everyone likes to break off a piece of LAVOSH PIZZA: One large lavosh cracker Brush on a thin layer of olive oil With a paring knife, "flick" pieces of softened cheese, e.g., Blue Castello or a mild chevre, all over the lavosh. Add a handful of currants and dried cranberries. Add chopped sage. Bake at 350° x 10 minutes or until the cheese bubbles.

Angie303 says …

I love Rachael Ray's <a href="http://www.foodnetwork.com/recipes/rachael-ray/chick-pea-roasted-pepper-rosemary-spread-flat-breads-grape-tomatoes-zucchini-discs-recipe/index.html" rel="nofollow">Chick Pea, Roasted Red Pepper and Rosemary Spread</a>. So cheap and easy to make out of the pantry!

Maria Farbman says …

This recipe for "mini pepperoni quiche" has become a favorite at our annual holiday party. In the dairy section, buy 1 package of round biscuits. Preheat oven to 375 degrees. Cut each biscuit into 4 quarters. Place one quarter of a biscuit into each section of greased mini muffin tins. Combine 15 ounces of ricotta, 2 eggs, 1/4 pound diced pepperoni, 1/4 pound diced provolone cheese, and a dash of parmesan cheese. Using a teaspoon, place 1 teaspoon of the mixture into each section of the mini muffin tin. Bake at 375 degrees for 15 to 20 minutes. Makes about 40 mini quiche.

Wendie H says …

I like to check out the cheese on special- usually a better price then the regular grocer and much better tasting.

Marisa M. says …

Cucumber slices topped with red pepper hummus. Surprisingly good. I don't even like cucumber normally. Try it! I eat it all the time, but it seems appropriate for a California holiday party - red and green colors and cool cucumber for potentially warm weather.

Lois Brown says …

One of my favorite appetizers can also be a main dish--it's called Southwest Chicken. You'll need 2tbsp olive oil; 1 clove garlic pressed (or you can use powder if in a hurry); 5 tsp chili powder; 1 tsp cumin; 1 tsp oregano; 1/2 tsp salt; 1 pound skinless, boneless chicken breasts. Combine all but the chicken and brush it over the chicken breasts. Cook in oven at 350 degrees or on the grill until done (time varies with oven). Cut each into pieces and serve with toothpicks. I love the simplicity of the recipe, but it tastes like you've slaved over it. It gives me time to prepare other items when I'm entertaining.

Suzi S. says …

Spicy Herbed Nuts Set oven to 350 degrees. 2 Tbsp. butter 1/2 tsp. canola oil 1 tsp. dried thyme 1 1/4 tsp. salt 1/4 tsp. cayenne 2 cups mixed nuts or any single kind of your choice. (My favorite is pecans.) Place the oil, the salt, the cayenne and the thyme into a bowl. Melt the butter, add to the ingredients in the bowl and mix well. Add the nuts to the bowl and toss gently until well coated. Spread the nuts on a baking pan and roast in the oven for 10 to 12 minutes. Serve nuts warm. Mmmmmm.

Tj Drachenberg says …

ELEGANT CHEESE-STUFFED MUSHROOMS 1 1/2 to 2 lbs fresh mushrooms (1" to 1 1/2" diameter ideal size) 1 (8 oz) package softened cream cheese. Dash of salt Dash of Worcestershire sauce Dash of ground nutmeg Freshly ground black pepper to taste 1 cup grated or shredded Parmesan cheese (deli type, not dry) Preheat oven to 350 degrees. Rinse mushrooms and lightly pat dry; gently remove stems (use stems in other recipes). Place mushroom caps on lightly greased baking sheet. Combine remaining ingredients except 2 tablespoon Parmesan cheese. Mix well. Spoon mixture into mushroom caps. Sprinkle with saved cheese. Bake at 350 for 20 minutes (until slightly browned) Serve at any temperature.

Rebecca W says …

Turkey Rolls Organic Flour Tortillas’ Cream Cheese Tomatoes (thinly sliced) Avocados (thinly sliced) Thinly sliced Organic Turkey Organic or Homemade Jam or Cranberry Sauce Lettuce Take one tortilla and spread a thin layer of cream cheese covering the whole tortilla, then layer turkey over the cream cheese. Spread Jam over the Turkey lightly just enough to add yummy sweet flavor. Layer the avocados over the jam and then add a layer of tomatoes, top with leaf of lettuce. Start at one end and roll up the tortilla with all the ingredients in it being careful not to push any ingredients out. Slice into appetizer size bites and serve, if they are messy and not staying together stick a toothpick in them. Enjoy! Options: You can use different meats – prosciutto/melon, beef or an all vegetable roll. Spice it up and use caramelized onions and sautéed garlic. Rebecca Wright

Helen Perez says …

1 Cucumber, quartered lengthwise and then halved (to make pickle-like spears), arranged on serving tray. Juice of one Lime, squeezed over the top of the cucumber spears Cayenne pepper, sprinkled lightly over the cucumber spears. (I SAID LIGHTLY) ;-)

Jan Ceccarelli says …

These are killer good cheese puffs. Every time I take them to a party, people beg for the recipe. Even people who don't think they like blue cheese love them. They are always the first appetizer gone at any party. Guaranteed success every time! BLUE CHEESE PUFFS (Makes 48 servings) 16 oz. cream cheese, softened 1 cup mayonnaise 1 tablespoon minced onion 1/4 cup minced fresh chives 3 - 4 oz. blue cheese, crumbled 1/2 teaspoon cayenne pepper 1 - 2 loaves thin-sliced firm white bread, such as Sunbeam paprika for garnish Combine the cream cheese and mayonnaise in a medium bowl and mix well. Stir in the onion, chives, blue cheese and cayenne pepper. Cut the bread into rounds with 1 1/2 or 2 inch round biscuit cutter. Mound about one tablespoon of the cheese mixture on each round. Place the rounds on a baking sheet. Freeze, covered, until firm. When ready to serve, bake the rounds on the baking sheet in a 350 degree oven for 15 minutes. Sprinkle with paprika. Serve immediately. NOTE: You may transfer the frozen rounds to ziploc bags for longer freezer storage.

Valerie Hess says …

STOP THE PRESSES!!! I meant to say PITTED green olives in my cream cheese/olive spread, not UNpitted. OOPS!

Donna Litvin says …

This is my favorite appetizer: you can make it early in the day and leftovers are great in an omelet or over steamed or broiled fish! So easy and SO addictive! Carmelized Peppers and Onions: Thinly slice two sweet white or yellow onions Thinly slice two red bell peppers Mince 1-2 cloves garlic Saute in 2 Tablespoons olive oil and 2 Tablespoons unsalted butter on medium-low heat for 20-30 minutes or until onions and peppers have softened and caramelized. Salt to taste. Stir in 1/4 cup of thinly sliced basil and remove from heat. Let come to room temperature. Great scooped up with thinly sliced baguette!

Liz Steckler says …

Take one granny smith apple. Core and cut into 8 slices. Wrap each slice in 1/2 piece of maple smoked bacon. Hold together with a toothpick. Cook in microwave 1-3 minutes until bacon is cooked.

Jammie says …

For the holidays, I make a sweet and savory "canape" using Ginger Snaps, a smear of brie cheese, and a dab of my Aunt Ruth's homemade Cranberry &amp; Orange Relish. You could use purchased Cranberry &amp; Orange Relish; however, Aunt Ruth always generously makes too much for us to use simply at Thanksgiving so I save small containers of it for caroling parties, family get togethers, and for snacks. Even my 2 year old nephew loves em. It seems so much more elegant when you see and taste them then when I describe them as they are so shamefully simple to make. A little brie goes a long way... in a pinch, I have even used the kind of brie that comes in a log shape but it isn't as good as a really creamy brie.

Marcie Zeitlin says …

My favorite appetizer is a mediterranean dish highlighting the lovely tastes of pine-nut hummus, red pepper hummus, and calamata olives (pitted) with Stacy's pita chips on the side. I add an Aruban/Dutch specialty of edam and gouda cheese cut in thin slices on the side. I pair it with a nice red wine and it sets a lovely international mood for the dinner guests.

Pamela Walsh says …

I like to make a simple garlic toasted round bite. I buy the premade garlic round toasts, spread a little fig jam or apricot jelly on it, a slice of sharp provolone cheese, and you can also add a date slice. No cooking and items are very inexpensive to make.

Elaine Blaney says …

Marinated Olives Supplies: black, green and kalmata olives, fresh lemon, EVOO,Fresh Rosemary, 6 garlic cloves. Prepare 6 cups of asssorted olives,lightly crush garlic,1/4 cup EVOO, 1 lemon cut in half and use 1/2 of lemon with pulp, Toss and marinate for an hour...can be left out of fridge to marinate...serve with tooth picks...great...ENJOY

Kristian says …

A nice variation on the holiday would be a variation of the puerto rican dish, rellenos de papas, or stuffed potato balls. Simple peel, cut up, and boil a few sweet potatos until you can stick a fork through them (like regular potatoes). Drain and then mash them up until fairly creamy, adding milk if need be. You can also add some holiday spices, such as cinnamon, nutmeg, pumpkin spice etc (you can also add a little honey). Make small quarter-sized meatballs out of the potato mixture and stick a small cube of mozzarella cheese inside each. Roll through flour and dip in egg white. Fry in vegetable/canola oil until it browns. They should be good as is, but you can make a butter/brown sugar sauce if need be. You can also use pumpkin or various squashes with this dish.

Marlo says …

Margherita pizza appetizers You can either purchase the premade frozen pizza crusts, or make your own. I like to use two small crusts from Glutino in the frozen aisle. Brush the crust with olive oil. In a small bowl mix together fresh shredded mozerella(the amount really depends on how cheesy you like your pizza), two cloves of garlic crushed with a half cup of mayonaise. Spread cheese mixture evenly over the two crusts. Slice several roma tomatoes fairly thinly and space evenly over the cheese mixture on the crust. Take some fresh bufallo mozarella and slice it thinly. Place a small slice of the cheese over each tomato. Bake until golden and bubbly!

Anita Ingram says …

Beef Bites 1 lb. steak or more 2 cloves garlic, cut into small pieces 1/4 cup onions, cut into small pieces 1/4 cup dry red wine 1/4 cup flour puff pastry, one block (may buy frozen) 1 egg/water toothpicks green olives Chill steak in freezer 15 mintues to make it easier to cut. Cut into small cubes. 1/2 inch. Brown cubes in skillet and set aside. Put garlic, onions in skillet and brown. Add butter if needed. Add red wine, stir. Add flour, stir. Add the beef back and let simmer on low for 30 minutes til cooks down. Let puff pastry thaw, dust with flour, cut into 1/2 inch cubes. When beef is done, take each cube, add pastry top, brush lightly with egg/water coating, then put toothpick through to hold together. Bake 15 min at 350 degrees to brown pastry. Add olive slice on top through toothpick when cool. Serve. (Use the leftover sauce to flavor something wonderful or drizzle over your beef bites.)

Suzanne Armstrong says …

Cheesy Olive Appetizers 1 cup (4 ounces) shredded mozzarella cheese 1 cup (4 ounces) shredded cheddar cheese 1 can (4 1/4 ounces) chopped black olives, drained 1/2 cup mayonnaise 1/3 cup chopped green onions About 4 doz Triscuit crackers Roma tomatoes or any tomatoes (small slice to top each cracker) * Combine the first five ingredients in a bowl. * Spread above on each cracker * Top with a small slice of tomato Place on un greased baking sheet Bake at 375 degrees for 7 minutes Serve immediately Yields about 4 dozen

Iisha says …

my favorite, favorite,for so long now.Especially for taking to parties, you can put it together once you're there. Simply lay a block of cream cheese, cover with a layer of baby shrimp, as many or few as you'd like, and top with cocktail sauce, it will run down the sides.dig in! Serve with crackers. No cooking or waiting required and so quick and inexpensive to make yet so, so yummy!

Brig says …

Simple &amp; Hearty - Pretzel Dip: 1x8 oz cream cheese (light ok) 2.5 TBS mayo (light ok) 2 TBS Dijon or Mister Mustard 0.5 TBS (or 1.5 tsp) Worchstershire sauce 0.5 TBS (or 1.5 tsp) horseradish 0.5 TBS (or 1.5 tsp) milk (if need creamier) Cream all together and serve with thick pretzels Simple &amp; Sweet - Chocolate-dipped Pretzels: This is so pricey, when bought ready made, but very reasonable when you do it yourself. You can also get fancy and add sprinkles, etc.

Amber Dutton says …

My sister-in-law got me hooked on these and now I hook my friends! Take a 3" round slice of salami and smother cream cheese on it and then roll a pickled green bean up inside these yummy snacks. Good for me to have with gestational diabetes. Once you start eating them....you can't stop.

Rivka Chaney says …

Date Surprise Ingredients Dates, Medjool variety Walnuts, shelled and in half or quarters This is a nice sweet and healthy snack, a before dinner appetizer, or desert alternative. Take the pit out of the dates. As you pick out the pit, try to leave the fruit whole--as 2 halves. Take a walnut and put inside your pitted date and gently press the fruit closed. Make as many as you would like. Instead of walnuts, you could put almond butter inside or whole almonds too.

Cherie Randall says …

Buffalo Chicken Dip 3 large boneless chicken breasts 1/2 C. diced celery (optional) 1 small bottle of your favorite hot sauce 1 8 oz. pkg. cream cheese 1 C. Ranch or Blue Cheese dressing 1 C. shredded Mexican or Cheddar Cheese Tortilla chips, crackers, pita chips or cut-up veggies for dipping Simmer the chicken breasts until done (about 20 min.) Dice cooked chicken. Mix together w/ other ingredients. Place in sprayed ovenware pan and bake for 30 mins on 350. Mmmmmmm, enjoy!

Beverly Cowling says …

Out of all the things I serve at parties, by far the most popular is my bacon wrapped water chestnuts in barbecue sauce! I take two cans of drained whole water chestnuts, wrap a small piece of bacon around each, securing them with a toothpick. I bake them on a cookie sheet at 350 for about fifteen minutes, until the bacon is crisp. Then I put them in a chafing dish, cover them with barbecue sauce (I use Sweet Baby Ray's), and keep them warm during the party or open house. They are delicious, crunchy, bite sized and low cost. Two cans serves a crowd well.

Erika Kronstedt says …

Coconut Shrimp

Nancy C says …

For me, time is money. So, I buy the best ingredients I can find for recipes that don't require a lot of ingredients or cooking (makes them a "green" dish as well). My mother taught me one of my favorite bite-sized party foods: "Stuffed Dates" (at least one boyfriend got a kick out of that title): ingredients are dates, cream cheese and nuts (originally walnuts but, if you're allergic, almonds or cashews are good too). Remove the date seeds if they are not already pitted, fill them with a spoonful of cream cheese and then top with a nut. Yummy! as an appetizer or dessert!

Mia G says …

Stuff whole pitted dates with whole almonds...quick, tasty, and healthy

Justine Klineman says …

OK, simple, easy, yummy, a party hit! 1. Chop celery sticks into bite-size but also pick up-able-size pieces. 2. Spread goat cheese on the celery (cream cheese can work too.) 3. Pop either a whole walnut or a half on top of the cheese. 4. Option: on the cheese: smaller walnut piece along with a dice of apple! And Voila! done! get a platter and serve! I go for organic celery, walnut and apples (and if you do cream cheese I suggest organic too.) But no matter how you do it up, it's got my fave texture combo, creamy and crunchy! I call this, “The Waldorf Salad Bite" Waldorf Salad speaks to me of the holidays in NYC, my hometown.

Diane Carpenter says …

Apple Slices with Cream Cheese Dip This is a fast and greatly enjoyed snack, especially during the autumn months, when a variety of apples are in season! Grab several of your favorite apples - tart or sweet. Wash, core and cut into wedges of desired thickness. Place around the outside of a plate or serving tray. In a small serving bowl (a soup bowl also works well), cream softened cream cheese with 1/4 to 1/2 cup of light brown sugar or to taste. Stir in one tablespoon of vanilla to mixture. The vanilla adds to the taste and also makes the mixture lighter. If not eaten right away, a small amount of lemon juice brushed on the apples keeps them from turning color. I've used this snack at meetings. The apples are nutritious and refreshing, they go well with other snacks,and the recipe can serve a lot of people.

Cecilia Parajon says …

1 jar of any flavored chutney softened cream cheese little ginger sauce if too thick Mix together and spread on small crackers. If you want you can top with a pine nut, a golden raison or any small dried fruit or nut. Enjoy

Pages