I actually know many caterers who order and restaurants also these are not your Costco/BJ appetizers. If you are a caterer im sure who has a large staff with pastry chef etc im sure then you'd do from start to finish but smaller scale caterers do do this its very common. As I stated before I make 95% but do use this company and others (I cant reveal or my head will go on a chopping block by fellow caterers) for fillers that are great quality...is it a trade secret??? I guess, of course no one in the industry walks around going "Hey what appetizer company do you use?"..As a matter of fact the company Sweet Street distributes tons of cakes and pastrys to many many restaurants all over America. Ill bet you have gone to many a large party where the caterer has done this and you were not aware,Ive seen it with my own eyes. I myself handle small party's start to finish but when i book a 100 plus party i surely do not make every appetizer from scratch....the main courses are always made by me. Surprised you all were surprised.

STUFFED GREEN PEPPERS (serves 4) 2 large green peppers 1/2 lb lean ground beef 1/4 cup uncooked instant rice 8 oz can tomato sauce, divided 2 TBL chopped onion 1 egg, beaten 1/2 tsp salt 1 TBL grated Parmesan 1/2 tsp Worcestershire Dash of pepper Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350 oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request FRENCH DIP SANDWICHES (serves 8 ) 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~ ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for lunch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~ PORCUPINE MEATBALLS 1 1/2 pounds ground beef 1/2 cup raw rice 1 cup chopped onion 2/3 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1 can tomato soup 3/4 cup water Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.~~ TRIPLE CHEESE MACARONI (serves 8 ) 2 1/2 cups elbow macaroni Salt to taste 6 oz sharp Cheddar, shredded 6 oz Monterey Jack, shredded 5 TBL + 1 tsp butter, softened 3 oz cream cheese, softened 1 1/2 cups evaporated milk 2 TBL + 2 tsp butter 1 cup fresh bread crumbs 1 TBL melted butter 1/2 tsp paprika Cook the macaroni in boiling salted water per pkg directions; drain. Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp butter & mix well. Spoon into a buttered shallow 3 qt baking dish. Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk. Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter. Bake in a preheated 425° oven for 20-25 minutes or until bubbly. Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add the cream cheese mixture until just before baking.~~

Depends on what you have on hand and how much time you have, but here are some easy recipes: Nacho Cups 4 (12 inch) flour tortillas 6 oz Monterrey Jack Cheese, shredded 3 roma tomatoes, diced ½ red bell pepper, chopped 4-5 green onions, chopped 1 (14 0z) can black beans with cumin & spices ¼ c salsa 6 oz Sharp Cheddar Cheese, shredded Preheat oven to 425 degrees. Spray two 12 cup muffin tins with cooking spray. Cut each tortilla into 6 wedges, and push each wedge into muffin pan to form a cup. Layer approx. 1 tsp each of cheese, tomato, pepper, onions, beans, salsa and cheese in each cup. Cover loosely with foil and bake 5 minutes. Remove foil and bake 10 minutes more until bubbly and cheese is golden. Makes 24 appetizers **You could use any ingredients you like in these, try cooked taco meat, diced jalapenos, Mexican rice, pepper jack cheese, etc. for different flavor combinations. VickiÂs Bean Dip 1 can cheddar cheese soup 1 can chili beef soup 1 can refried beans 1 can diced green chilis 1lb Monterey jack cheese, grated Mix all ingredients in a saucepan or small crockpot until melted. Serve warm with tortilla chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Ham Pate (Jeannie L) 1 small canned ham 8oz cream cheese, softened dill weed to taste garlic salt to taste Place ham in covered roasting pan and bake at 325 degrees for about 2 hours or until ham is well done and browned. Cut cooked ham into cubes and process in food processor with remaining ingredients until of spreading consistency. Place in serving bowl and chill. Serve with assorted crackers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mexican Stack\-up Dip 16oz can refried beans 1pkg dry taco seasoning mix 1 avocado, mashed mixed with 2c sour cream 4oz can green chilies 2 tomatoes, diced shredded cheddar cheese Layer ingredients in 9inch square pan and chill. Serve with tortilla chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bruschetta INGREDIENTS: 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 2/3 cup grated Parmesan cheese 1/3 cup finely chopped red onion 2/3 cup diced roma tomatoes 5 tablespoons mayonnaise 1/2 c finely chopped shrimp (optional) Parsley flakes 1 French baguette, cut diagonally into 1/3 inch thick slices \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ DIRECTIONS: Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Linda

This recipe is from George Stellas Low Carb and Lovin It cookbook. I cut back on the cayenne and salt (too hot and too salty for my taste). IÂve added red bell peppers - looks pretty & tastes even better. I also added the fresh lemon juice, Adobo seasoning and lime wedges. You can make the marinade early in the day or the day before. I cut the chicken breast halves into thirds. Be sure to put the cilantro sprigs and lime wedges around the platter - looks gorgeous and the lime juice on the chicken is delicious. I like to serve this with Goya rice & a tossed salad. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 2 tsps kosher salt (I use about ¼ tsp) 1 garlic clove, chopped ½ tsp freshly ground black pepper 1/8 tsp cayenne pepper (I use 1/16 tsp) (I squirt some fresh lemon juice in it at this point) (I also sprinkle some Adobo Seasoning from Penzeys) 2 lbs boneless skinless chicken breasts (about 4 halves) ¼ cup julienned green bell pepper - and some red bell pepper too 2 T diced red onion 1 medium plum tomato, cored & diced (about ¼ cup)ÂI use more! 4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend) Lime wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat. Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes) Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but author states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs Pico de Gallo Chicken Quesadillas (or just chicken) I found this at allrecipes. ItÂs flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. I make ours w/o the flour tortillasÂI marinate the chicken in lime juice, a little olive oil, garlic powder and a little chile powder, & grill it--and serve it with Goya Yellow Rice and a black bean/corn/red onion/red bell pepper salsa, with guacamole and sour cream on the side. Go to allrecipes and check out the reviews where youÂll pick up some good suggestions. Pico de Gallo: 1 tomato diced and seeded ½ onion, finely chopped 1 lime, juiced 1 Tablespoon chopped fresh cilantro ½ jalapeno pepper, seeded, ribs removed & minced (wear gloves!) Salt and pepper to taste In small bowl combine above ingredients and set aside. 1 Tbsp olive oil 1 skinless boneless chicken breast, cut into strips ¼ onion thinly sliced ½ green bell pepper thinly sliced (or red bell) 1 clove garlic, minced 2 (12") flour tortillas 2 ounces shredded Monterey Jack cheese Salt and pepper to taste 2 Tablespoons sour cream, for topping In a large skillet, heat ½ Tbsp olive oil. Add chicken breast and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining ½ Tbsp olive oil in the hot skillet and sauté the sliced onion and green (or red) bell pepper until tender. Stir in the minced garlic and sauté until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sautéed chicken breast. Set this mixture aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread ½ of the shredded cheese on the tortilla and top with the chicken mixture. Sprinkle remaining cheese over the chicken and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from the skillet and cut into quarters. Serve with sour cream and remaining pico de gallo. Enjoy! Ann