Shrimp Cocktail
Water chestnuts wrapped in bacon
Meatballs in sauce
Cucumbers on party rye
Sauerkraut balls
Veggies & dip
Fruit & dip

Donna (^_^)

There is so much you can do with canned crescent rolls.

I take the whole can and spread it onto a cookie sheet and press all the seams together. Bake per the directions on the can.

When it has cooled spread cream cheese over the whole thing. Sprinkle chopped veggies over the top.

Cut into little squares. I usually sprinkle with Parmesan Cheese. I use Broccoli and Carrots most of the time.

I went to a party last year and every single finger food was made with Cresent Rolls as the base. Be sure to check out the Pillsbury Site.

Gayle

I love the cream cheese spread. Made with green onions, dried beef, and pecans. I make it every year for Christmas, because it's red and green (and white).
I'm makin myself hungry for it now. I'll have to add dried beef and gr. onions to my grocery list.
Leslie

I make sausage balls every year at this time and they are always devoured.
Sausage balls
1 pound hot pork sausage
10 oz. grated sharp cheddar cheese
1 1'2 cups Bisquick

Mix all ingredients. Shape into small balls. Bake on a cookie sheet at 350° for 15 to 20 minutes or until brown. Yields 3 to 4 dozen.

Crockpot meatballs, made with half pork sausage, half ground beef. Mix well, shape into balls about 1 to 1 1/2" size.Fry til brown. Put into a crockpot. Cover with Kraft original barbecue sauce and cook for a few hours

Sliced Kielbasa sausage is also good sliced and cooked in barbecue sauce in the crockpot.

Hot weiners.2 packages dinner franks
1 tall can of beer
1 small or regular size bottle Louisiana hot sauce
3 cups catsup
3/4 cup worcestershire sauce
9 tablespoons dry minced onions ( not fresh )
3 teaspoons sugar
4 tablespoons tabasco sauce
Slice weiners into about 1/2" slices and boil in beer and Lousisana hot sauce 15 to 20 minutes. Pour off juice. Simmer weiners in catsup, worcestershire sauce,onion, sugar and tobasco sauce for a few minutes to blend flavors. Serve hot or warm with crackers.

The weiners are pretty hot, but I always serve them on crackers and they are like potato chips; you can't eat just one.

Here are a couple of easy sweet dishes. Buy some of those already prepared tiny pie shells in the freezer section ( or make your own ). Bake as directed then fill with canned lemon and/or lime pie filling ( or again make you own using sweetened condensed milk recipe )Top with whipped cream and a small amount of zest from whichever citrus fruit you decide to use.

jezebel sauce
1 lg jar strawberry preserves
1 lg jar apple jelly
2 Tablespoons or less coarsely ground black pepper
1 (5oz) jar horseradish
1 ( 1.2 oz ) dry mustard.
Mix jellies together. The recipe I found said to mix all of the dry mustard with all of the horseradish, but I don't use that much horseradish. Mix 1/4 to 1/2 of it together to start with and add the dry mustard accordingly and blend it into the jellies. Add black pepper.
Taste to see if you want to add more horseradish mix.

Serve on crackers with a slice of cream cheese. I don't care for cream cheese that much, but this makes it delicious.

Linda

Want something really easy?...I keep Jalapeno Poppers in the freezer. Just in case...I run short with company. You can find them in the frozen food section at your grocer.

Texans like their Hot Stuff.

Gayle

My favorite is ham rolls. Take a slice of lunchmeat ham, scread with cream cheese, cut into about 1/2 inch strips, place a piece of green onion on the end and roll them up. Place swirly side up on plate.

Everytime I make these I eat more than I put on the plate.

The Mexican Rollups in the link are easy and you can add other things to it if you like. The Spinach tortillas (instead of the plain) make them pretty too!

Here is a link that might be useful: Rollups

Wow, thanks everyone. Lots of good ideas here.

Been keeping this in refrigerator during holidays.
Everyone loves!

1 pound mozzarella cheese -- cubed
2 tablespoons basil leaves -- shredded
1 tablespoon Italian parsley -- chopped
1/4 cup extra virgin olive oil
salt and pepper -- to taste
1/2 teaspoon red pepper flakes -- if desired
Overlap cheese slices in a large shallow pan (if cubed us bowl). Top with rema
ining ingredient. Coat cheese slices or cubes. Cover tightly and refrigerat
e at least 2 hours. Turn on to serving platter. Serve with grilled bread or p
ick up cubes with food picks as an appetizer.

This is my new favorite.
Marinated Cheese (sounds like Glenda's)

INGREDIENTS
1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

DIRECTIONS
In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Love those pigs in a blanket things. I buy them from Sam's. I also like stuffed mushrooms--can't get much easier than these, but they don't travel well; they get soggy. They're very addictive.

STUFFED MUSHROOMS

42 large fresh mushrooms
1 lb. mild sausage*
1 - 8 oz. cream cheese, softened
1 tsp. crushed red pepper flakes

*I use a medium lb. of Jimmy Dean sausage and leave out the pepper flakes.

Clean mushrooms with a damp paper towel. Take out the stems. Cook sausage until crumbly and drain. Stir in cream cheese and pepper flakes, if using. Spoon into mushrooms. Bake at 350 for 15 minutes.

Olive Tapenade spread on good bread
Mexican Pizza Wheel using the recipe I found on a package of yeast (here it is!)
Hummus  plain or roasted red pepper
Baked Spicy Cauliflower florets
Deviled Eggs with Smoked Oysters
Raw Vegetables with Curry Dip

Lydia, did you see the recipe for the stuffed olives? This is SO cute, I'm going to make these, I think, for the ornament party on the 20th. Too funny. All they need is a nice ice floe. Thanks for the post, Wanda and your link, Lyd.

Here is a link that might be useful: Penguins!

I know this is old and probably forgotten, but I still can "pig out" on potato chips and Lipton dry onion soup dip! I especially like the wavy Lays chips.

Wish I had some right now!

Sue

Those little penquins are so cute!

Thanks for the link to the penguins mingo. I had seen them before, but had forgotten all about them. I'm going to make some when our families get together on the 22nd.

Linda

Dill pickles with cream cheese, wrapped in dried beef don't last for as long as it takes me to make them in this house.

Stuffed mushrooms are a hit around here, too. My recipe is similar to patti43's except I use spinach (well drained) instead of cream cheese. I top them with a sliver of Parmesan cheese when I reheat for serving. For vegetarians, I skip the sausage and spice the spinach with minced garlic and oregano. Yummy.

Pumpernickel bread and spinach dip......YUMMY!

I like the little smokies in barbque sauce..