Get your New Year's Eve off to a roaring start with these classy party appetizers. You want small bites for this party, so everyone has enough energy to make it 'till midnight.
I've made this cheese ball for years. I find the jarred dried beef to have the best flavor but you have to rinse it to remove much of the salt. This recipe works best if made at least one day in advance.
Pears, Brie, and crunchy macadamia nuts top a sweet bread bruschetta.
A rich flavoured chicken liver pate. This takes a while to make, but well worth the effort, or so I've been told!
This recipe always makes me think of Christmastime and my late Nana, because we made it every Christmas and New Year and continue to do so.
Here's a flavor-packed combination of sweet and smoky. You won't be able to get enough of these crispy bacon dates.
I love the richness and elegance of Beef Wellington, particularly for fancy winter dinners. Beef Wellington, if you haven’t had it before, is a medium rare slab of steak, topped with fois gras and mushrooms, then wrapped in puff pastry and baked. The dish can be an expensive proposition, so I’ve transformed it into economical hors d’oeuvres.
Creamy party dip you can make in your trusty slow cooker. Put it in before the football game and it'll be ready by second-half kickoff.
Fresh is always better than frozen. This hot dip uses fresh spinach.
No powders here. Fresh ingredients and freshly-cooked bacon will make this dip the hit of your party. Or throw it in a cooler and bring it to the tailgate.
Mushroom fans who are also party fans will want to try this simple dip.
When you're ready to make the leap to a really quality crab dip, here's the recipe to go with. Think of yourself as the Yankees signing Alex Rodriguez--sure, it's expensive, but if it gets you a World Series...
Have a tasty appetizer ready in just a few minutes--just marinate shrimp, pin on some bacon, and send into the fire.
Bringing a dip for a party? Running short on time? This recipe is so easy, you could practically make it in the car at stoplights on your way.
A creamy dip with green chiles adding heat to the mix.
Developed at a New Orleans restaurant in 1899 during a snail shortage, the richness of the sauce caused the chef to name these after John Rockefeller, then the richest American. Now we'd call them "Oysters Gates," which doesn't really have the same ring.
If you like crab-stuffed mushrooms, this is an easy way to create a great-tasting appetizer that is sure to wow your guests.
Size doesn't matter, but taste sure does! These mini weenie corn dogs are going to be demanded at every manfest you have! They are topped off with a hot mayo dip.
Fresh green beans wrapped in bacon and stuffed with fresh roasted garlic and red peppers.