Quick and Easy Appetizers

These will probably be the first thing to go at your get-together. This picture shows exactly what they will look like straight from the oven.

Ingredients:
3 cups baking mix (such as Bisquick)
1 pound ground pork sausage (uncooked)
2 cups shredded cheddar cheese (pre-shredded in a bag is fine)
4 tablespoons water (or use 2 tbsp hot sauce and 2 tbsp water)

What to do:
Preheat oven to 400 degrees. Break ground sausage into hunks (this will make it easier to work with). Mix all ingredients well (by hand) in large bowl. Continue "kneading" the mixture until ingredients hold together and there are no unincorporated ingredients in the bottom of the bowl. This might take a few minutes, but it will all come together. Shape mixture into balls, rolling in your hand until ball is smooth. Line a cookie sheet with aluminum foil (for easy clean-up) and spray lightly with cooking spray. Place sausage balls on aluminum foil covered pan so they are not touching. Bake for 15 minutes. Using a spatula transfer sausage balls to serving tray.

Serve with a variety of squeeze bottle mustards.

If you want to make these ahead of time, go ahead and cook as usual and let them cool completely. Freeze in freezer bags until needed. Reheat by microwaving in 10 second increments until hot.

Photo used under Creative Commons from Flickr-jarrodlombardo

This is the cheese dip that gets devoured at parties. It's really simple, popular and delicious.

Ingredients:
1 box (16-ounce) VELVEETA® Cheese, cubed
1 can (15-ounce) HORMEL® Chili No Beans
*1 can (10-ounce) ROTEL® Diced Tomatoes with Green Chiles (*optional)

What to do:
Place chili and cubed cheese (and Rotel chiles if desired) in microwave-safe bowl. Microwave on HIGH (100% power) 5 minutes, stirring after 3 minutes.

Serve hot with tortilla chips.

A variation on this recipe is to use the Velveeta and Rotel Diced Tomatoes with Green Chiles and skip the Hormel Chili. Make it like you like it.

Photo used under Creative Commons from Flickr-Adam Kuban

Remember these? Perfect finger food for a super bowl party or make it your contribution to the office Christmas party. Better yet, make 'em anytime.

Ingredients:
1 package crescent rolls (such as Pillsbury)
1 package (16-oz) cocktail link smoked sausage
(such as Hillshire Farm Lit'l Smokies)

1. Pull apart the crescent roll triangles.
2. Cut each triangle into about 5-6 long strips.
They won't look perfect but that doesn't matter. Just cut the pieces so they are long enough to wrap around the cocktail links.
3. Wrap each cocktail link with a strip of crescent roll.
4. Bake on slightly greased (cooking spray works best) cookie sheet according to instructions on crescent roll package.

Photo used under Creative Commons from Flickr-kalebdf

Whoever figured out this awesome combination - is a genius. Who knew? The first time I saw it, I had to ask three times what it was. Now I dive for it on buffet tables.

Ingredients:
1 (8-oz block) cream cheese
1 jar pepper jelly

What to do:
1. Place cream cheese on plate and let it sit out for about 10 minutes to soften.
2. Dollop jelly on top.
3. Leave a couple of cheese knives out for guests to build-their-own.

Update: A visitor to this webpage (thanks mbgphoto!) states that she mixes the 2 ingredients together before serving. I like this idea very much. So there are 2 options for serving.

Serve with crackers. Don't use buttery crackers though, they will interfere with the flavors. Use a bland or lightly flavored cracker like a water cracker or something similar.

Photo used under Creative Commons from Flickr-danielandkallie

Quick Note: A VERY common question people have is, "Do you peel shrimp before you boil them?" The answer is NO! You boil shrimp with the peel on. You peel them after they are boiled and right before eating them.

Ingredients:
Uncooked shrimp with shell on
Couple tablespoons Old Bay seasoning

What to do:
Fill large pot 3/4 full with water and add Old Bay. Bring water to a boil and add raw shrimp. Bring shrimp back to a boil and let boil I minute. Remove from heat and let sit for 2 minutes. Shrimp are cooked when they turn pink. Don't overcook. Dip out shrimp and rinse in colander with cold water. When cool, place on bed of ice in large bowl and refrigerate until ready to eat.

Serve with cocktail sauce and tartar sauce.

Photo used under Creative Commons from Flickr-Dave77459

May also be called scroggin in other countries. Also known as studenterhavre (student's oats) in Denmark.

Ingredients:
M&M's
Peanuts
Raisins
Granola
*and whatever else you like

What you do:
Whatever you want! Mix together equal parts (or not) of your favorite snacks. Put the mixture in a bowl with a large spoon for serving. The combination of sweet and salty is satisfying and the protein from the nuts is filling.

Photo used under Creative Commons from Flickr-Mark_W

Ingredients:
1 bag large pretzel sticks
1 bag milk chocolate morsels (or white chocolate)

What to do:
Put chocolate morsels in microwave safe dish. Microwave on 50% power for 30 seconds and stir. Repeat as necessary until chocolate is almost melted. Continue to stir until completely melted. Be careful not to overcook the chocolate - it burns easily.

Dip 3/4's of the pretzel stick in the chocolate leaving 1/4 not dipped for the handle. Place on a sheet of waxed paper and refrigerate until chocolate is firm.

Variation: If you want to jazz it up, dip the chocolate covered pretzel in chopped pecans while the chocolate is still soft.

Update: Since writing this article, we've been making these for snacks regularly. I've noticed that if you remove them from the fridge and eat them right away, the chocolate may crack and fall off the pretzel. Let them sit out on the counter for about 10 minutes before serving.

Photo used under Creative Commons from Flickr-maggi.m

Ingredients
3 tablespoons butter or margarine
1 package (10-oz) regular marshmallows ( or 4 cups miniature marshmallows)
6 cups Rice Krispies®

What to do:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

Here's an idea for Rice Krispie Candy: spread the mixture onto a cookie sheet (instead of 13x9x2 pan) so that it is about 1/2" thick. Then use shaped cookie cutters to cut out the treats. Like footballs or fish to match the theme of your party.

Photo used under Creative Commons from Flickr-Sabrina Tang