Hi cookie1 Were you thinking of serving as a first course or as "nibblies" before dinner.

If it's nibblies my Stuffed Mushrooms are always well received. Tasty but not rich.

Stuffed Mushrooms

20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2- 2 1/2 cups grated medium cheddar
1/3 Cup bread crumbs
salt

Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor).

Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. A

Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese. Stuff the mixture into the caps. Can be prpared well ahead

Bake at 375 for 12-15 minutes or until the caps are nice and soft. Sprinkle with a bit of salt when you take them from the oven. Serve warm.

I can vouch for Sharon's stuffed mushrooms. They are delicious.

Ann

Yep, I'll second the vote for those mushrooms!

This recipe from Craftyrn is fabulous too, and gets some more veggies on the menu:

Caesar Dip with Parmesan and Anchovies
Source: Cooks Illustrated
Makes 1 1/2 cups

1 cup mayonnaise
1/2 cup sour cream
1/2 ounce grated Parmesan cheese , (1/2 cup)
1 tablespoon lemon juice from 1 lemon
1 tablespoon minced fresh parsley leaves
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
2 anchovy fillets , minced to paste (about 1 teaspoon)
1/8 teaspoon ground black pepper
Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)

Linda

Allow me to "third" Sharon's mushroom recipe! Here are two things that we like and I think you could easily serve the Tuscan bean dip with fresh veggies instead of bread or crackers.

OLIVE BALLS

2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1 1/2 cups chopped pecans

In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes.
When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
To serve, cut each olive ball in half, and arrange on a serving tray cut side up.

Lori's Tuscan Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
Prep Time: 15 minutes Cook Time: 12 minutes Yield: 6 servings

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree.

Ack, three for the mushrooms, they also don't do mushrooms. I will try those on my own for sure! I think I might try the pita chips. thanks. My main course has mushrooms, I just remembered my friend doesn't like them after I bought all the ingredients so I will just cut them large enough to pick out, then I can pick them off her plate - we all win.

What about a dip served on pretty endive leaves? Many of our contemporaries watch carbs so these are turning up on more and more buffet tables. The dip can be Lori's white bean dip which is lemony good, light and easy. Over here I'd probably do a premade humuus that I picked up a the grocery store.
Here's Lori's recipe:
White Bean Dip with Pita Chips
1 (15-ounce) can cannelloni beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. (Note: The dip will turn green in a relatively short time due to the fresh parsley.)
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.

This is excellent, have served several times!

Here is a link that might be useful: appetizer

I would skip the bread and breadsticks and bread pudding and just do the pot pie and the cheeseake for dessert. For appetizers, crudites with a lowfat dip. That way people can pick out what they like. Try to pick veggies that are not in the pot pies. If you skip the bread with the dinner, then baked pita chips and spinach or artichoke dip. Mixed nuts. A fruit tray. These T&T things are always popular.

Hi Cookie8, these were a big hit at a party a few weeks ago...first was stuffed celery and the second was a ham ball.

Stuffed Celery
Celery stalks (I use the heart celery..smaller)
package of cream cheese, softened
Green olives w/pimentos

Chop olives and mix with cream cheese. You can use some of the olive juice to help make it softer. Next stuff the celery, refrigerate til serving. I usually stuff whole stalks then cut to bite size pieces. Or you can cheat and by the olive cream cheese in the tubs and stuff the olive and add some fresh chopped olives on top.

Ham Ball
1/2 lb of ham (not deli ham)
2T grated onion
1/2 cup mayo
1/3 cup raisins, soaked in water & chopped
1/4 tsp curry powder
3oz cream cheese, softened
few Tablespoons of milk.
Chopped parsely

I use left over ham and grind it up with either the hand grinder or food processor. Next add the grated onion, mayo, curry powder and chop raisins. Now you should have a consistency of a ham salad not to dry and not to mayo'e.

Mold anyway you like, a ball or shape, in a mold etc. Refridge for a hours or so, then mix the cream cheese and milk to make it spreadable and spread over your ball. Last put on chopped parsley. I usually refridge again until ready to serve.
Serve with crackers or even the toasted pita sounds good.

Over christmas I doubled the recipe and put it in a xmas tree mold, unmolded, frosted and added parsely. Came out real cute.

Good luck.

Now I am going to try the mushrooms at my next party.

Heidi

How about steamed artichokes with lemon/garlic/butter. Quick, easy and elegant! I make them when I want to impress a date and so far it has been a winner.
Even people who have never had them seem to catch on quick and enjoy the conversation while eating them!

Oh Changeling that sounds interesting. Can you provide more details please!

Can I take changeling's idea a step further--stuffed artichokes are great, AND can be done in the microwave.

Cut off the top part of the whole artichoke, and trim the points off the remaining leaves (can snap off the ones at/near the base). Clean out the inside of the artichoke (the choke). Roll in lemon juice and water (mixed) to retard browning of the cut edges. Place the artichokes in a baking dish that has some water and fresh lemon juice in the bottom.

Mix together seasoned breadcrumbs, grated parmesan cheese, some minced or chopped garlic if desired, and a little olive oil. Gently pull leaf edge away from the artichoke, and sprinkle/stuff some of the breadcrumb mixture as close to the base of the leaf as possible. Do this around the entire outside of the artichoke, at the base of each leaf, sprinkling/packing in as much of the breadcrumb mixture as you can. Finish by filling the center cavity of the artichoke with more of the mixture. Cut some very thin slices of lemon, and cut each slice into small triangles of lemon. Stick the small lemon triangles between the leaves here and there (with the point of the triangle/lemon stuck down into the leaf and the top/rind part sticking up). Drizzle melted butter, olive oil, or both over the tops of the stuffed artichokes. Cover the baking dish with plastic wrap, poking hole or slits in the surface with a knife.

Cook in the microwave for 9-11 minutes (2-4 artichokes), and then let stand for another 2 minutes, adjusting cooking time as needed (number cooked, size of the individual artichokes can vary...).

Serve and enjoy!

You could go Italian and put out a few dishes of rolled
Lunchmeats ,
Pepperoni Pieces, Sharp Provolone Pieces, Roasted Peppers,
Cream Cheese, Chips, Tacos with Dips,
Dates stuffed with nuts, My Pizzelles with Coffee,
Annies, Cinnamon Rolls, Strouffoli, Liquers, Cavior, Me !!!
Mixed fruits with Annesette Or Peach brandy.
If they don't like any of these, get rid of them, and eat everything yourself.
Or give them some wine first. They will love everything.
Lou

Which one are you Lou, caviar or a mixed fruit?
:)

Wow, a simple supper goes a long way. They raved! The pita chips were great - I used them with hummus. I will definitely try the ideas given. I was telling my friend what I was going to make because they sound good but I got a nose wrinkle from her and a no thanks from my husband so I will save these for a ladies night. Of course, none of the kids ate anything. I did make the bread pudding because I had to try it. The adults liked it (tastes a little like creme brulee) but the kids didn't. Thanks again for the ideas.