I’m so happy that you asked for these 5 appetizer recipes and I really think that your family and friends will love them! I know we certainly do.
I’m going to add in a bonus for you at the end, just in case you’re needing a crazy awesome dessert too!
1 – Bacon Wrapped Parmesan Crackers
Oh. My. Word. The plate will be empty before you can even fill it up. These are always gone within minutes!
- buttery crackers, we used Ritz
- package of thin sliced bacon
- parmesan cheese
- Lay crackers out on a baking rack that has slits in it, to allow bacon grease to drip. We used a broiler pan. You can use a cooling rack on top of a regular cookie sheet if needed. Just make sure the grease has something to drip on while in the oven.
- Dump a teaspoon of parmesan cheese over each cracker. Some will fall off, that’s okay.
- Slice bacon in half, right down the middle of the package.
- Peel off a slice of bacon, then carefully pick up a cracker making sure not to lose too much cheese off the top. Just lay the bacon across the top of the cheese and wrap each end around the backside of the cracker. The ends of the bacon should meet. Just snugly press the ends together and then lay back down on the baking sheet.
- Bake in a 250 degree pre-heated oven, for 2 hours. Take a peek around 1 hour and 45 minutes though to see if they’re done. Depending on how thin the bacon is, they could be done a little sooner.
- ***DO NOT use thick sliced bacon. The end result is still okay, but they turn out more chewy than crisp.
2 – Caprese Bites
Seriously, these are a mouthful of deliciousness. Healthy on one hand, yeah…but even these are husband approved.
Ingredients:
- fresh mozzarella cheese, cubed
- fresh basil leaves
- cherry tomatoes
- toasted baguette, sliced
- balsamic vinaigrette or vinegar (whichever you like)
- toothpicks
Directions:
- Use day old crusty bread, if you have some on hand. Otherwise, toast a french baguette or something similar and slice. Then cut each slice in half or in 1/4 so they’re actually “bite size”.
- Fold a basil leaf and place on top of the bread.
- Then add a chunk of fresh mozzarella (big enough to sit nicely on the leaf/bread).
- Add a cherry tomato on top.
- Skewer a wooden toothpick through to hold together.
- Drizzle a bit with some balsamic vinegar.
- Then INHALE these babies!!
3 – Pecan Bacon and Ranch Cheeseball
Okay, so everyone loves a good cheeseball. You can easily dress up your ordinary cheeseball with some pecans, bacon, and ranch! Mmmm.
- 2 blocks of cream cheese, 8 oz. each softened
- 2 cups finely shredded cheddar cheese
- 1 package of Hidden Valley ranch dip mix * (I recommend using about half the package, giving a taste from the bowl and then decide if you want to add the rest. It can be on the salty side if you use the whole package – considering there’s also bacon and pecans in the recipe.)
- 6 slices of bacon, cooked and crumbled
- 3-4 green onions, sliced thinly
- 2 oz. pecan chips (or crushed pecans)
- Fry bacon until crispy, then lay on papertowel to drain grease. Crumble the bacon, then set aside.
- Beat cream cheese in a stand mixer or with a handmixer in a large mixing bowl until smooth.
- Add shredded cheese and the ranch mix, and mix until completely combined.
- Add the crumbled bacon and green onions, mix until completely combined.
- Scoop mixture into the center of a piece of plastic wrap. Wrap into a ball shape. You can also line a small bowl with a large piece of plastic wrap, then scoop mixture into the bowl – wrapping the ends up at the top. I’ve done this pictured here. Place in the freezer long enough to firm up.
- Pour pecan chips into a large bowl. After mixture is firm, remove the plastic wrap and begin pressing the pecans onto the surface of the cheeseball. Do this over the bowl, so any pieces fall back into the bowl. Easier cleanup. 😉
- Serve with crackers!
4 – Grape Jelly and BBQ Sauce Meatballs
If you loved our other recipe for the Grape Jelly and BBQ Sauce Little Smokies, then you’ll love these meatballs too! These are sooo sooooooo good!!
- Grape Jelly 18-20 oz. bottle
- BBQ Sauce (any variety) 18 oz. bottle
- 28 oz. frozen meatballs (we use Farm Rich), approx. 50+ meatballs
- Pour grape jelly and BBQ sauce into slow cooker and stir until combined.
- Pour bag of frozen meatballs in and mix until all meatballs are coated.
- Cook on high in slow cooker for 3-4 hours.
- *Optional – Turn slow cooker down to the warm setting for the last hour to allow the sauce to thicken.
5 – Spicy Southwest Dip
It’s the perfect dip for anyone that loves a bit of spicy! The chips in this recipe are homemade as well, but you can totally just use store bought!
Tortilla Seasoning:
- 1 Tsp. garlic powder
- 1 Tsp. taco seasoning
- 1 Tsp. ranch seasoning
- ¼ Tsp. Salt
- ¼ Tsp. Cayenne Pepper (optional)
Southwest Dip
- 1 C. Chopped tomatoes
- 1 medium onion chopped
- 1 C. shredded taco cheese
- 1 C. Sour Cream
- 4 oz. Cream Cheese
- 1 T. Taco Seasoning
- 1 Tsp. Cayenne Pepper (optional)
- Tortillas (any flour tortillas cut into triangles)
- 2 inches of oil over medium heat.
- **Hint oil is ready when one droplet of water from your finger “dances” on the top of the oil**
- Fry each triangle for 2 minutes on each side or until golden brown.
- Remove from pan and sprinkle seasoning on immediately to both sides.
- Place on paper towel to soak up extra oil.
For Dip:
- Fold together until well blended.
BONUS DESSERT RECIPE:
Reese’s Peanut Butter Bark
Guys. Seriously. This recipe is SO easy, I can even make it with my eyes closed. It gets gobbled up and I always have to make more than one batch. It literally takes just minutes to make it, and a little time for it to firm up in the fridge before you break it up and serve it! ENJOY!!!
Reese’s Peanut Butter Cup Bark Ingredients:
- 11.5 oz bag of Hershey’s Milk Chocolate Chips
- 10 oz bag of Reese’s Peanut Butter Chips
- 12 oz bag of Reese’s Miniatures Peanut Butter Cups
Instructions:
- Begin by unwrapping Reese’s Miniatures and chopping into chunks. Set aside for later.
- Line a large baking sheet with parchment or wax paper.
- Pour chocolate chips into a microwave safe bowl, and melt in microwave for 1 minute and 30 seconds on medium power. Stir. Continue microwaving in 15 second intervals, on medium and stirring until thoroughly melted.
- Pour melted chocolate onto parchment paper and spread into a thin layer.
- Pour peanut butter chips into a microwave safe bowl, and melt in microwave for 1 minute and 30 seconds on medium power level. Stir. Continue microwaving in 15 second intervals, on medium power level and stirring until thoroghly melted. About halfway through melting, add 1 tablespoon of shortening to thin out the texture.
- Immediately spoon dollops of the melted peanut butter chips onto the chocolate. Use as much or as little as you like, depending on your preference. You may have some melted peanut butter left over.
- Using a skewer, toothpick, or knife, begin marbling the mixture using a circular or swirling motion until you get the desired effect.
- Place chopped Reese’s Miniatures on top and press into the mixture, using your hand.
- Place the baking sheet into the fridge to allow the bark to chill for 1-2 hours or overnight. Once it’s set, break into large chunks and serve! Store leftovers in an airtight container.
I hope that you have a fantastic party and that everyone enjoys all the appetizers!! Can’t wait to see you around the site!
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the chick behind this blog! I'm your ordinary, everyday wife and mom to an incredible pair of stinky guys! I am a self diagnosed coffee addict with a ginormous sweet tooth, preferably baked goods!! My hope is to help you, teach you, and entertain you on your way to a more thrifty and frugal lifestyle! Along the way, you'll find awesome recipes, great tips, and tons of randomness! We have loads of fun, so ya'll come back now, ya hear?!
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