I need an appetizer or dessert recipe to take to a party.?

I have a party to go to and need a good appetizer or dessert recipe. I am a pretty good cook so it doesn't have to be simple or quick. Thanks!

These dips are awesome.

Enjoy your party.

Garden Goddess dip

1/2 cup green onion, thinly sliced

1 T. garlic, minced

1 T. olive oil

8 oz. spinach, triple washed, patted dry, and destemmed

1 avocado, peeled, pitted, and diced

1 cup loose parsley, washed well

1/4 cup chives, sliced

1 T. freshly chopped dill

1 T. lime juice

1/4 t. salt

1/4 t. hot sauce, of choice

1 - 8 oz. container plain vegan soy yogurt

In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften. Add the spinach and continue to saute until the spinach just wilts. Remove the skillet from the heat and set aside to cool completely. Transfer the spinach mixture to a food processor. Add the remaining ingredients, except the vegan yogurt, and process for 2-3 minutes or until smooth. Add the vegan yogurt and process well to combine. Taste and add additional salt, hot sauce, or lime juice, to taste. Transfer the mixture to a glass bowl, cover, and chill for 30 minutes to allow the flavors to blend. Serve as an appetizer with raw vegetables, bread slices, crackers, or chips, or use as a condiment on sandwiches, cooked vegetables, or grains.

Yield: 2 Cups

Mediterranean Artichoke dip

1/2 cup raw almonds

water

2 T. raw pine nuts

3/4 cup artichoke hearts, quartered

2 T. water

2 t. lemon juice

2 t. garlic, minced

1/4 t. sea salt

Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.

Yield: 1 1/4 Cups

Add what you wish

Mini-Quiches

Ingredients:

8 oz Cottage cheese-small curd

1/4 c Sour cream

4 oz Shredded sharp cheddar cheese

1/2 c Bisquick or the like

1/4 c Melted butter

3 Eggs

Preheat oven to 350 degrees. Mix all ingredients with

Electric mixer. Grease mini-muffin tins or use Teflon ones.

Fill 3/4 full. Bake for 15-20 minutes or until brown.

Hints: Add onion, bacon, mushrooms,etc. May be frozen.

Reheat at 300 degrees or microwave for 3 minutes on high.

Note: These are great! Be sure to add cooked bacon and

Some diced onion. This recipe only makes about

1 1/2 Dozen so be sure to at least double! Great Stuff!

You'll be the hit of the party with this dessert. I think it may have won the Pillsbury Bake-Off a few years back.

Chocolate Praline Layer Cake

Cake:

½ C. butter or margarine

¼ C. whipping cream

1 C. packed brown sugar

¾ C. coarsely chopped pecans

Topping:

1 ¾ C. whipping cream

¼ C. powdered sugar

¼ tsp. vanilla

1 pkg. Pillsbury Moist Supreme Devil’s Food mix

1 ¼ C. water

1/3 C. oil

3 eggs

12-16 whole pecans, if desired

12-16 chocolate curls, if desired

Heat oven to 325°. In small heavy saucepan, combine butter, ¼ C. whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch round cake pans, sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. CAREFULLY spoon batter onto pecan mixture.

Bake at 325° for 35-45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes, remove from pans. Cool completely.

In small bowl, beat 1 ¾ C. whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up, spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

buy a baguette. cut into slices and brush with a little olive oil. add a slice of buffalo mozzarella, a slice of tomato, and a few leaves of fresh basil. drizzle on a little more oil, some kosher salt and pepper, and bake in a 400 degree oven for about 5-10 minutes.

Cheesy Olive appetizers

These became popular in the '60's and are still good today. Bet you can't eat just one! Prep time includes 20 minutes of flash freezing.

55 min 40 min prep

2 cups grated cheddar cheese

1/2 cup soft butter

1 cup unsifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1 jar stuffed green olives

1. Mix together all the ingredients except the olives.

2. It will be a thick mixture.

3. Drain at least 48 stuffed green olives.

4. Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.

5. Flash freeze covered olives at least 20 minutes.

6. Store in a freezer bag until ready to serve.

7. Bake on an ungreased cookie sheet at 400F for about 15 minutes.

http://www.recipezaar.com/26963

Try theses great recipes

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

1-1/4 cups sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. vanilla, divided

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

4 eggs

2 cups strawberries, sliced

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Shortcut Carrot Cake

1 pkg. (2-layer size) spice cake mix

2 cups shredded carrots (about 1/2 lb.)

1 can (8 oz.) crushed pineapple, drained

1 cup PLANTERS Chopped Pecans, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 cups powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.

PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Good Luck!

Lemon muffins

INGREDIENTS

· 2 cups all-purpose flour

· 1/2 cup white sugar

· 3 teaspoons baking powder

· 1 tablespoon grated lemon zest

· 1/2 teaspoon salt

· 3/4 cup milk

· 1/3 cup vegetable oil

· 1 egg

DIRECTIONS

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Appetizer:

Hot dogs in a blanket:

1. 1 (.25 ounce) package active dry yeast

2. 1 teaspoon sugar

3. 2/3 cup warm milk (110 to 115 degrees F)

4. 1/3 cup warm water (110 to 115 degrees F)

5. 1 egg, beaten

6. 8 teaspoons shortening, melted

7. 1 teaspoon salt

8. 1/3 cup sugar

9. 3 2/3 cups all-purpose flour

10. 10 hot dogs

11. 2 slices processed American cheese

Cooking Directions In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Cut a 1/4-inch-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog.

3. Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-inch rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350 degrees F for 15-18 minutes or until golden brown.

Chocolate chip cookies that are homemade always go over big. Or brownies.

Oreo Cheesecake

1 (20 oz.) package OREO chocolate sandwich cookies

1/3 cup margarine, melted

3 (8 oz.) packages cream cheese, softened

3/4 cup sugar

4 eggs, at room temp.

1 cup dairy sour cream

1 teaspoon vanilla extract

Finely roll 30 cookies; coarsely chop 20 cookies.

In bowl, combine finely rolled cookie crumbs and margarine.

Press on bottom and 2 inches up side of 9-inch spring form pan; set aside.

With mixer, beat cream cheese and sugar until creamy; blend in eggs,

sour cream and vanilla extract; fold in chopped cookies. Spread mixture

into prepared crust. Bake at 350 degrees F for 60 minutes or until set.

Cool on wire rack; chill at least 4 hours. Halve remaining cookies;

remove side of pan. Garnish with whipped cream and cookie halves.

go to www.recipezaar.com for AWESOME appetizer recipes...they are from people wh has submitted them, people have tried them and gave them ratings on the recipe too.....go there, you'll love the site! it's FREE!

YAY appestisers are always good....you should make Hors D'ouvers they are excellent i made them in school about 2 MONTHS AGO ... YOU USE PASTRY AND OTHER TIHNGS GOTO A COOKING WEBSITE itll be worth it i promise....

Dessert

Make a turtle cheesecake. Everyone seems to love it when I make one... just do a standard NY style cheesecake for the filling, use chocolate cookie crust rather than the almond graham and top with melted caramels (use the microwave and add 1/4c of milk to half bag of caramels) and melted semi-sweet baking chocolate. The baking time will remain the same (about 50 min in a 350 oven).

Appetizer:

Prawn cocktail

Medium, peeled - tail on, cooked shrimp -- chill

sauce

4 tbsp heavy cream

4 tbsp mayo

4 tbsp tomato ketchup

1-2 tsp worcestershire sauce

juice of lemon

Put some lettuce in the bottom of cups, mix the sauce ingredients together and place ontop of the lettuce. next put 6 shrimp or so on top of sauce, garnish with lemon slice. Sometimes I make small shrimp instead and mix into the sauce and place on top of the lettuce... keeps the shrimp cool and makes for easy eating and no shells.

Pumpkin Cheesecake Tarts with Gingersnap Crust (I've made these using mini tarts)

Crust:

4 cups finely crushed gingersnaps

1 stick unsalted butter, melted

Filling:

1 tablespoon grated fresh ginger

1 pound cream cheese, softened

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

Pinch of grated nutmeg

Pinch of ground allspice

Pinch of ground cloves

1/4 teaspoon salt

3/4 cup fresh or canned pumpkin puree

2 large eggs

Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set.

Remove from oven.

Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

White Turtle Cake (8 servings) (This cake is really ooey-gooey and very rich. But it's a better alternative since I do not like milk chocolate.)

1 hour 10 minutes 20 minutes prep

1 package yellow cake mix

1 cup water

1 (14 ounce) can sweetened condensed milk, divided

1 cup vegetable oil

3 eggs

1 (14 ounce) package caramels

1 cup chopped pecans

________________________

Frosting

1/2 cup melted margarine

1 lb powdered sugar

6 teaspoons milk

1 teaspoon vanilla

1/2 cup chopped pecans

1) Preheat oven to 350ºF.

2) Combine cake mix, water, milk, oil and eggs-beat well.

3) Spread 1/2 of the batter into a greased 9x13 inch pan.

4) Bake 30 minutes.

5) Melt caramels with remaining milk, stirring constantly.

6) Stir in pecans.

7) Pour over hot cake and spread remaining batter over caramel layer.

8) Bake for 20 minutes.

9) Spread frosting over warm-not hot-cake.

-------Frosting---------.

10) Combine margarine, sugar and milk, beat well.

11) Add vanilla, mix well.

12) Frost cake and sprinkle pecans over top.