The turkey head looks like a flat dried red pepper. I think the bill is a slice of almond.

I think the head might be plastic (inedible) and just for decoration......

Alexa

I think caliloo is right.

How long are your appetizers going to have to sit at room temp? In my experience, there are lots of appetizers that are cooked but can be served at room temp also. I'm thinking of artichoke dip.

How about baked kale chips?

Baked Kale Chips
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300ðF. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but thereâÂÂs no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Do you live somewhere where you can get a nice assortment of olives?

I do not like black-eyed peas, but I like this:
Mississippi Caviar
3 cans black-eyed peas, drained
1 c. diced green peppers
3/4 c. onion, diced
3/4 c. jalapeno pepper
1 1/2 tsp. minced garlic
1/4 c. diced pimento
8 oz. bottle Italian dressing

Combine, chill. Serve with tortilla chips.

OYSTER CRACKERS

16 oz oyster crackers or Pepperidge Farm goldfish
1 pkg buttermilk salad dressing mix
1/4 - 1/2 tsp lemon pepper
1 tsp dillweed
1/2 tsp garlic powder
1 cup oil

Mix everything except crackers. Pour over crackers in shallow pan.
Bake 350 degrees for 30 - 60 minutes, stirring every 15 minutes.

I've always found these to be pretty easy and delicious!

Smoked Salmon Bruschetta
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By Kevin D. Weeks., About.com Guide

These smoked salmon bruschetta can be prepped hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes. The smoked salmon brings rich deep flavor, which the brie lightens up making it suitable for an appetizer. Dill and red onion are optional, but lend a remembrance of lox. Serves 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
good quality baguette
3 oz. packaged smoked salmon
1 oz. brie
1 tsp. olive oil
1 Tbsp. finely chopped red onion (optional)
6 sm. sprigs fresh dill (optional)
Preparation:

1. Turn oven on to broil.

2. Slice baquette on a diagonal into 6, 1/2-inch slices. Cut salmon on a diagonal into 6 thin, 1/8-inch slices. Cut brie into 6 slices.*

3. Brush one side of baguette slices with olive oil, arrange on a baking sheet, and toast until they just begin to brown, 3 - 5 minutes.

4. Turn slice of bread over, add a slice of salmon, a slice of cheese, and sprinkle with a bit of red onion.

5. Return to broiler and cook until cheese begins to melt, 3 - 5 minutes.

6. Add a sprig of dill and enjoy.

*Note: the salmon and brie should be cut so that they're roughly the same size as the slices of bread.

This may not be sophisticated enough, but everyone I've served has loved it! Very southern, very good. Can be made into a wonderful cheese ball. Roll in pecans.

WORLDâÂÂS BEST PIMENTO CHEESE Makes about 2 ý cups.
4 Tablespoons mayonnaise
3-oz pkg. cream cheese, room temperature
3 cloves of garlic
Several shots of Tabasco & Pickapepper sauces
Handful fresh parsley
1 cup pecans
4-oz jar sliced pimentos with juice
12 oz. extra-sharp Cheddar cheese, grated

In food processor, puree mayonnaise, cream cheese, garlic, parsley and sauces until smooth. Turn into large bowl. Coarsely chop pecans. Add pecans and pimentos with juice to the mayonnaise mixture. Add grated cheese. Stir well to combine. Store mix in refrigerator at least 1 hour before serving. This spread is even better the next day. Serve on bread, crackers or with vegetables.

This one is not only good, it's colorful, too!

Vegetable Pizza
(Lee B)

2 cans refrigerated crescent rolls
11oz cream cheese
3/4c mayonnaise
1/3 pkg dry ranch dressing mix
1tsp dill weed
1 tsp garlic powder
Chopped fresh vegetables (broccoli, cauliflower, carrots, cucumber,
mushrooms, peppers, zucchini, green onions, tomatoes, etc.)
Bacon bits (optional)
Sunflower seeds (optional)
1c grated cheese (cheddar, american or swiss)

Press crescent roll dough into bottom and up sides of jelly roll pan. Bake according to package directions. Cool. Mix together cream cheese, Mayo, Ranch Dressing, Dill and Garlic until smooth. Spread over cooled crust. Chop vegetables into small pieces and sprinkle over pizza. Top with bacon bits, seeds and cheese. Refrigerate for several hours, then cut into squares and
serve.

Linda

Fresh Vietnamese Spring Rolls

Rolls:
1 lb cooked shrimp, chicken, or scallops, diced 1/8âÂÂ
1 cup lettuce shredded then chopped fine
1 cup of bean sprouts, diced
1/4 cup fresh cilantro minced fine
1 cup cooked rice noodles, chopped
1 cup carrots shredded then chopped fine
1/4 cup scallions green and white part, minced fine
30 8â rice paper wrappers (Do not use egg roll/wonton wrappers)

Large bowl of hot water for softening rice papers.
Note: Depending on how fast you work, the water may need to be changed several times to maintain temperature.

Mix first 7 ingredients together for filling. Prepare work surface for rolling spring rolls. I cover the counter with 2 layers of paper towels. Place one rice paper in the hot water. Keep remaining papers in plastic bag or they will stick together. As soon as the rice paper is soft about 30 seconds, remove from water and lay flat on paper towels. Place 2 heaping tablespoons of filling in the center of the rice papers. Fold end of rice paper over filling and pull tight to form log, roll slightly to hold then fold in sides and finish rolling tight. Place rolls seam side down on serving platter. Repeat. Makes 30.

Sauce:
1 cup creamy peanut butter
1/2 cup hot water
2 tbs. pickled ginger, minced fine
1/4 cup lite soy sauce
1 tbs. wasabi paste
3 pkts. of Splenda or sugar to taste
1 tsp. garlic minced very fine

Whisk together peanut butter, soy sauce and hot water until smooth. Stir in ginger, wasabi paste and garlic and mix well. Refrigerate at least 4 hours before serving for flavors to blend. Stir well before serving.

World's easiest appies:
1. Blocks of cheese with crackers. For some reaason, I've found this to be wildly popular at parties. I just buy 3-4 blocks of cheese, put a knife or cheese slicer with each one, and put crackers by the side. This is WAY better than pre-cubed cheese bits and people gobble it up.
2. Ye olde cream cheese block topped with jalepeno (or other sweet-hot) jelly. Serve with crackers.

These are great to fill out the table when you've gone to some effort on a few appies and need some simple stuff to fill out the table. No heating or prep needed.

I'm with May on the cheese blocks. And i like to use cheese buttons with a block of cheese.
Here's another one good served at room temperature.
Snackers
1 ring Dutch Balogna ( about a pound )
2 medium yellow onions ( about the size of a baseball)
Slice and layer in a crock or straight sided bowl
In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refrigerated for 24 hours. Serve with cocktail rye.

Here is a link that might be useful: cheese buttons

Oh, Amazon's high on those buttons. Here's the same button at a bit better price.

Here is a link that might be useful: Cheese buttons

Cool on those buttons! I might have to pick some up!

One of our favorites,
Fast and easy.
Needs to be served at room temp.
Also easy to keep the ingredients on hand for unexpected guests.

1 bottle Heinz Chili sauce
few drops lemon juice
1 small can tiny shrimp*
1 8 oz block cream cheese

Combine first three ingredients.
Pour over block of cream cheese on serving dish.
Serve with crackers of your choice.

*It's really a lot better with diced cooked fresh shrimp if you are planning ahead.
But the canned work well in a need something fast situation.

Rusty

Mom made this growing up. Served it at a work lunch recently and it was gone before I could blink.

Sue

Zucchini Pie
3 Cups zucchini, unpeeled, sliced very thin
1 Cup Bisuick
1/2 Cup Finely sliced onion
1/2 Cup Grated Parmesan cheese
1/2 teaspoon Salt
1/2 teaspoon Dried oregano
1/2 teaspoon Dried parsley
1/8 teaspoon Ground pepper
1 Garlic clove, chopped
1/2 Cup Vegetable oil
4 Eggs, slightly beaten
Preheat oven to 350ð
Lightly grease bottom and sides of 8x8 pan
Stir together all ingredients - spread in pan
Bake 25 - 30 mintues or until golden brown.
Let cool before cutting into squares.
Easily multiplied.

Many thanks for the suggestions. I think I'm going to make the Smoked Salmon Bruschetta. It sounds like a winner. Someone once posted a recipe for Cheddar and Jalapeno Jelly cookies. I'm going to make those also. They sound good.

I keep a stash of these in the freezer ready to pop in the oven and they are fine left out for a couple of hours. I've also used pecans instead of olives for part of the batch.

Weed's Famous Surprise Cheese Balls (weed30)

2 cups grated sharp cheddar
1 stick butter, softened
1 cup flour
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 small jar pimento stuffed olives.

Sift dry ingredients together. Add softened butter and cheese. (use hands to mix)
Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball.
Put tray of olives in freezer until firm.
Spray pan with Pam.
Bake 15 minutes in 400 degree oven.

These should be fine too IMHO.

OLIVE BALLS (Woodie)

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.

David