meatballs, cocktail weenies, cut pieces of rolled filled wraps, fruit, cheese...

Shrimp and bacon wrapped scallops come to mind....I am sure there are lots of things but can't think of any that haven't already been mentioned.

Cheese cubes? That's a lot of toothpicks! lol

/tricia

Here's some more help maybe?
Finger Foods
Snacks & Appetizers
Wraps n Rolls
More ideas

Share them with your friends!!! A friend shared some with me...but since I only have a hundered or so...I am being very stingy and saving them for club sandwiches!!
Things to put on frilled picks...
fruit
Apples segments,
sections of tangerines
Cubes of melon
Strawberries....and serve all with a dip
Cubes of cake and bananna served with a chocolate fondue.
Rolled slices of ham, beef, chicken and turkey
Shrimp
meatballs
Tiny hotdogs with a BBQ sauce
And the list goes on...as least as far as your imagination!
Linda C

I'm with Linda, share with friends!

BACON AND WATER CHESTNUT APPETIZERS
________________________________________

 3 cans whole water chestnuts, drained
 1 lb. bacon, cut into thirds- Don't use thick bacon
 ½ cup mayonnaise
 1 cup chili sauce
 1 cup brown sugar
Marinade:
 1/3 c. soy sauce
 1/3 c. sugar

SOAK:
Soak the bacon in the marinade for 2 1/2 hours. Soak the toothpicks in water. Remove the bacon from the marinade and dredge in brown sugar.

CONSTRUCT:
Wrap bacon around chestnuts and secure with toothpicks and place them on a jelly roll pan lined with foil (on a rack).

FIRST BAKE:
Bake at 350 degrees uncovered for 30 minutes. Drain.

SECOND BAKE:
Combine sugar, mayo, chili sauce in small sauce pan and simmer until heated through to make sauce. Pour over appetizers. Bake in casserole dish at 350 degrees covered for another 30 minutes.

MAKE AHEAD:
Bake these the day before, refrigerate overnight, and then reheat them for 5 minutes at 400°.

Marshmallows-- then into a cup of hot choc
Olive, onion or piece of fruit for a mixed drink

I do rolled up pinwheel sandwiches on lavash bread, space about 10 frilly toothpicks along the join, then slice between the toothpicks. Having the frilly part alerts folks to the lurking toothpick holding it all together.

salami spread with crean cheese then rolled up. 3 toothpick per slice then cut. Same with ham, cream cheese, 1/4 pickle spear...rolled..picked and cut.

I was hoping Jessy would beat me to it, but....

A voodoo doll???????

Seriously, all are great ideas and you will be set for the next 10+ years,

Banderillas ~ ole! A very popular tapa served in the tapas bars of Spain:

cube of ham, small chunk of sweet gherkin, cube of havarti

cube of salami, slice of banana pepper, cube of provolone

cocktail onion, olive, chunk of tuna

marinated mushroom, mozzarella, roasted red pepper

chunk of pineapple, cube of ham, cube of cheddar

piece of marinated artichoke heart, piece of roasted red bell pepper, cube of asiago

meatball, pickled carrot, olive

You get the idea!

Here is a link that might be useful: banderillas

I would suggest to Mustangs that frilled toothpicks, even soaked in water, would not be appropriate to place in an oven - the resultant fire would probably overcook the bacon - ;)

Arlinek, Thank you. Yes my recipe offering was totally inappropriate for frilled toothpicks and I take it off the suggestion board. Please understand that I do not use frilled toothpicks in the oven.

Take large olive, insert frilled toothpick, place in martini.

hehe

Linda

I'm with Linda but with blue cheese stuffed olives which usually are our salad when we eat out.

We love our martini!!

Michelle

Thanks loads! Some very, very good ideas. When I read about the blue cheese stuffed olives, my mouth began to water. That was the effect I was hoping for - something that will actually tempt people.

I love the idea of the pinwheel sandwich too - made with olives and cream cheese, it would have a Christmas look to it.

The bacon and waterchestnuts sounds delicious. Am I right that the toothpick (of a frilless variety) is just for the baking step and they are actually eaten in a casserole?

With all these ideas, my picks - all 2,500 of them - will go fast! Carmellia

Carmellia, The bacon and water chestnuts are individual appetizers. They can be baked (in any baking dish) with regular toothpicks then replaced with the frilly picks to be serve on a platter. There will be some sauce. They are rich.

These are fun!

Vodka-Spiked Cherry Tomatoes
1 pint vine-ripened cherry tomatoes
1/2 cup pepper-flavored vodka
3 tablespoons coarse or fine sea salt
1 tablespoon lemon pepper

Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste. In a small bowl stir together salt and pepper. Serve tomatoes with seasoned salt for dipping.

Carmellia....I have only seen them served on a pick, and they are delish!

The Green Olives stuffed with Blue Cheese are really good if marinated in Vodka. Without the vodka I don't like them as much.

Here is another olive recipe that someone made, sorry can't remember who it was, for the Winter Romance Dinner. I think the outcome was good otherwise I would have deleted it from my files. I wanted to make them but at the time we deep into our gut job and I had no kitchen.

Crispy Olives Stuffed with Sausage

(6 to 8 Servings)
1/4 pound (1 link) fresh Italian sausage
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes, optional
1 jar (8 ounces) large pitted green olives
4 to 6 cups peanut oil, for deep-frying
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper

Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.

Heat the oil in a deep fryer, or stock pot, to 375 degrees F. Spread the flour on a dinner plate. Break the eggs into a shallow bowl and beat lightly. Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.

Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.

Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

Michelle

I saw this the other day on RR...
On a toothpick in this order
sweet Italian sausage (cooked)
grape tomato
Basil
Black olive on the top.

I'm going to a Christmas party this weekend and that one appetizer that I'm making.

Linda

I almost forgot....
Take a Date and stuff it with a pecan
Wrap 1/3 a piece of bacon on it and bake
it in a 350 oven until bacon is crisp,
I would put the frilly toothpick on after their done.

Linda P