41 Finger Food Recipes Perfect for a Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Salmon Cucumber Bites

Cucumber Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 servings’]

Make my cucumber appetizers with cream cheese, dill, and salmon for your party! These cucumber snacks feel fancy, but are so easy to make.

Ingredients

• 6 oz Cream cheese ((softened at room temperature))
• 1/4 cup Full-fat Greek yogurt
• 1/4 tsp Garlic powder
• 3 tbsp Fresh dill ((chopped; plus more for garnish))
• 1 large English cucumber ((sliced slightly diagonally, 1/4 inch thick))
• 4 oz Smoked salmon ((sliced thinly and cut into pieces))

Instructions

1. In a small bowl, mash together the cream cheese, Greek yogurt, and garlic powder. Stir in the fresh dill.
2. Transfer the cream cheese mixture into a piping bag (or make your own by snipping the corner of a zip lock bag).
3. Arrange the cucumber slices in a single layer on a platter. Pipe about 1/2 tablespoon of cream cheese mixture onto each cucumber slice. Top with a folded-over piece of smoked salmon. Garnish with additional dill if desired.

2. Pretzel Bites

Homemade Pretzel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT15M · Total: PT75M · Yield: [’60’, ’60 bites’]

Homemade Pretzel Bites with a creamy cheddar cheese dipping sauce! Popable and super addicting these homemade pretzel bites will go fast!

Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoon fast acting yeast
• 2 teaspoons salt
• 2 teaspoons light brown sugar
• 4 1/2 cups all purpose flour (plus more if needed)
• 5 tablespoons unsalted butter (melted and cooled)
• 1/2 cup baking soda
• 1 egg
• 1 tablespoon water
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper

Instructions Homemade Pretzel Bites

1. Add yeast and water to a stand mixer with the dough hook attached or a large bowl if mixing by hand. Stir and allow to rest for 1 minute.Add salt, sugar and butter to the stand mixer and stir until combined.
2. Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour. I do a tablespoon at a time.
3. Knead the dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
4. Shape into a ball and place the dough in a large bowl lightly coated in oil.Cover with a kitchen towel and place in a warm area for 10 minutes.
5. Preheat oven to 425°F. Line two large baking sheets with silicone baking mats. Set aside.Cut dough into 6 sections.
6. Roll each section into a long rope. (About 20 inches long)Cut into 1 1/2 inch bite size pieces.
7. Boil 9 cups of water with the baking soda.Drop 8-10 pretzel bites into the water at a time making sure not to over crowd. Cook for 20 seconds. Remove with a slotted spoon and place onto the prepared baking sheet. Make sure the bites aren’t touching.
8. Combine the egg and water and whisk until combined.Brush egg wash over each pretzel bite.
9. Sprinkle with sea salt and bake for 15 minutes or until golden brown.Remove from the oven and allow them to cool for a couple of minutes on the pan.Serve with cheese sauce and enjoy!

Cheese Sauce

1. Melt butter in a medium saucepan. Add in flour and whisk until combined. Continue to whisk for 1 minute.Slowly pour in the milk while whisking continuously until thickened, 2-3 minutes. Take off of the heat and stir in cheese.Season with salt and pepper to taste.

3. Shrimp Skewers

Grilled Lime Cilantro Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT41M · Yield: [‘6’]

These Grilled Lime Cilantro Shrimp are perfectly tender, juicy, and bursting with fresh, zesty flavor!

Ingredients

• 1 1/2 pounds jumbo shrimp (raw, peeled, deveined with tails on)
• 1/4 cup olive oil
• 1 tablespoon fresh cilantro (chopped)
• 2 garlic cloves (grated)
• juice and zest of 1 lime
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Optional: Avocado Lime Cilantro Ranch Dressing for dipping

Instructions

1. Add all the ingredients except the shrimp and dipping sauce to a measuring cup or bowl, then whisk until combined.
2. Add your shrimp in a food storage bag and pour the marinade over the shrimp. If you’re using bamboo skewers you’ll want to be sure and soak them in water to prevent burning while they’re on the grill.
3. Seal up the bag and let marinate in the fridge for 30 minutes.
4. Add the shrimp to your skewers. Place the shrimp on the grill for a few minutes on each side. They cook fast so watch them closely as to not burn them. Garnish the shrimp with fresh cilantro and wedges of lime.
5. Garnish with fresh cilantro and wedges of lime.  Serve along side Lime Cilantro Cauliflower Rice or my Lime Cilantro Broccoli Slaw.  You can even serve over a salad with my Avocado Lime Cilantro Ranch Dressing!

4. Caprese Salad Skewers

Caprese Salad Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

A quick and easy appetizer you can make in minutes, Caprese Salad Skewers are like a salad on a stick!

Ingredients

• 24 grape tomatoes
• 24 marinated mozzarella balls
• 12 whole basil leaves
• 1/4 cup balsamic glaze
• 1/4 cup basil pesto

Instructions

1. Wash the tomatoes and pat dry.
2. Thread one tomato on a bamboo skewer. Then, thread one mozzarella ball, a basil leaf folded in half, followed by another piece of mozzarella and a tomato. You can make any pattern you want, this is just how I make them.
3. Repeat with the remaining skewers.
4. Arrange the caprese skewers on a platter and drizzle with the balsamic glaze.
5. Serve with basil pesto for dipping.

5. Potato Croquettes

Potato Croquettes (Crispy Deep Fried Mashed Potatoes!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Crispy mashed potatoes deep fried to a crunchy golden delight.

Ingredients

• 2 ½ cups mashed potatoes ((preferably Russets from Idaho))
• 1 egg
• 1 Tbsp fresh parsley ((chopped))
• ⅛ tsp salt ((to taste))
• ⅛ tsp pepper ((to taste))
• ½ cup flour
• 1 egg ((to 2 eggs, beaten with a little salt and pepper))
• ½ cup dry breadcrumbs ((to 1 cup/ 225 g))
• light olive oil ((as needed for frying))

Instructions

1. Mix the mashed potatoes, egg, parsley, salt, and pepper until well combined.
2. Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
3. Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it’s worth it!) I love these stainless steel trays for dipping.
4. Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
5. When ready to cook/eat, heat oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
6. Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
7. Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

6. Smoked Salmon Appetizer

Smoked Salmon Appetizer Bites with Dill Sour Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT18M · Total: PT18M · Yield: [’18’, ’18 bites’]

Cold smoked salmon appetizers to serve a crowd this holiday season.

Ingredients

• 1½ Tablespoon Dill (fresh, chopped, *see notes)
• 1 Small Onion (white or pink, chopped)
• ½ Cup Mayonnaise
• 1¼ Cup Sour Cream
• 1 Teaspoon Garlic Powder (½)
• Teaspoon Salt
• ¼ Teaspoon Black Pepper Ground
• Dash Lemon Juice
• 8 Ounces Smoked Salmon Slices
• 1 Baguette (25 inches or 63.5 cm long)
• Dill (fresh)
• Salmon Roe (or other fish roe)

Instructions

1. Prepare the sour cream with dill first by combining all the ingredients together in a mixing bowl to a smooth consistency. That includes the chopped dill, onion, mayonnaise, sour cream, garlic powder, salt, black pepper, and lemon juice.
2. Cut your bread slices to about 1 inch/ 2.5 centimeters thick.
3. Spread the sour cream mixture over the bread slices.
4. Cut your smoked salmon slices to your desired size. I roll them in a bit too.
5. Place salmon over the sour cream and garnish with a piece of fresh dill, or you can garnish with salmon roe too.

7. Instant Pot Chicken Wings

Instant Pot Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’]

Instant Pot Chicken Wings made from fresh or frozen chicken wings, are super tender and juicy! Smothered in tasty Buffalo sauce and broiled until nice and crispy.

Ingredients

• 1 cup water or chicken broth
• 3 – 4 pounds bone-in chicken wings cut into drumettes and flats (party wings) (fresh, thawed or frozen)
• 1 teaspoon Seasoned salt
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup Hot Sauce (Frank’s Red Hot)
• 5 tablespoons butter
• 2 tablespoons honey

Instructions

1. Optional: If using fresh or thawed out wings, dry them up with paper towels. The seasoning mix will stick to the wings better if the wings aren’t as wet. 
2. Toss the wings with the seasoning mix.
3. Pour the water or broth into the inner pot of your pressure cooker. Place the trivet at the bottom of the inner pot.
4. Place the seasoned wings on the trivet (or steamed basket). Close and secure the lid. Place the vent knob on the sealed position.
5. For fresh or thawed out wings. cook on high pressure and set the timer for 10 minutes.For frozen wings, cook on high pressure and set the timer for 15 minutes

While the Wings Cook Make the Buffalo Sauce

1. In a small sauce pan over medium heat, melt the butter. Stir in the hot sauce and honey. Simmer for 4 to 5 minutes. Set aside.
2. Turn on the Broiler. Line the baking sheet with aluminum foil and place a cooking rack on top.
3. When the cooking has been completed, do a 5 minute Natural Pressure Release. Then release any remaining pressure.
4. Open the lid and carefully remove the wings (they will be hot and tender). Place the wings in a large mixing bowl. Pour half the buffalo sauce over the chicken wings and toss gently.
5. Place the chicken wings on the prepared baking sheet.
6. Broil chicken wings for about 3 minutes or until golden and then flip and broil the other side.
7. Brush the chicken wings with buffalo sauce and serve with any remaining sauce on the side.

8. Vegetarian Egg Bites

Vegetarian Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 egg bites’]

These delicious vegetarian egg bites are a great make-ahead breakfast option! You can prepare a batch of these and reheat them in the microwave for a quick morning meal or afternoon snack!

Ingredients

• 7 eggs
• 1/4 cup whole or 2% milk
• 1/4 teaspoon salt
• Pinch of black pepper
• 1/4 cup spinach, roughly chopped
• 1 small tomato, diced and seeded
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Whisk together the egg, milk, salt, and pepper.
3. Add spinach, tomato, and cheese to the bottom of each silicone muffin cup.
4. Add 2-3 tablespoons of the egg mixture to each muffin cup.
5. Bake for 22-25 minutes until the egg mixture is set.

9. Butter Bean Dip

Butter Bean Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 people’]

This smooth and creamy Butter Bean Dip takes just minutes to prepare. It makes for a great healthy snack, fast appetiser or condiment alongside your main meal. Adapt the flavours of this easy recipe to your own liking for a tasty savoury treat!

Ingredients

• 400 g (14 ounces) can of butter beans (See Note 1)
• 1 1/2 tbsp extra virgin olive oil (See Note 2 and 4)
• 1 tbsp lemon juice – freshly squeezed (See Note 3 and 4)
• 1 small garlic clove
• a little water – if too thick
• sea salt and black pepper – to taste
• freshly chopped parsley
• cayenne pepper

Instructions

1. Drain and rinse your butter beans, and add to the bowl of a food processor, along with the garlic, lemon juice and olive oil.
2. Blend until the dip is a smooth consistency, and season with salt and pepper. Add more lemon juice if required, and a little water until you reach the desired consistency.
3. Serve the dip with a sprinkle of freshly chopped parsley and a sprinkle of cayenne pepper.

10. Cream Cheese Stuffed Mini Peppers

Air Fryer Cream Cheese Stuffed Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT31M · Yield: [’24’, ’24 Stuffed Peppers’]

A quick, easy, mouth-watering cheesy stuffed mini peppers are a marvelous crowd-pleasing keto appetizer for any occasion.

Ingredients

• 1 bag mini sweet peppers (14 peppers cut lengthwise and seeded)
• 2 teaspoons avocado oil
• 1 (8-oz) package cream cheese (softened at room temperature)
• 2/3 cup mozzarella cheese (or cheddar cheese, grated)
• 2 stalks green onion (finely chopped)
• ½ tsp garlic powder*
• ½ teaspoon salt
• 1 teaspoon sriracha (optional)

Instructions

1. Add the ingredients for the cream cheese filling to a mixing bowl and stir well until combined. If you have an electric hand mixer or a stand mixer, either one will come in handy here.
2. Slice the tops off of the peppers and cut them in half lengthwise. Remove any seeds that are present.
3. Drizzle avocado oil over the peppers and use your hands to toss them together until everything is coated with a bit of oil.
4. Stuff the peppers with the cream cheese filling. Transfer 6 or so of them to the air fryer (in a single layer). Adjust the temperature for 360 and set the time for 8 minutes.
5. Allow the peppers to bake then carefully remove them from the air fryer and transfer to a plate. Repeat for the remaining peppers.

11. Mashed Avocado Sandwiches

Mashed Avocado Finger Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’16’, ’16 finger sandwiches’]

Mashed Avocado Finger Sandwiches are fresh and fun appetizers that are vegan and gluten-free!

Ingredients

• 3 large ripe avocados (peeled and diced)
• 1/4 cup to 1/3 cup fresh herbs (finely chopped)
• 2 tablespoons fresh lime or lemon juice
• 2 tablespoon tahini
• 1/4 teaspoon sea salt (to taste)
• 8 pieces gluten-free or whole grain sandwich bread (crusts removed)
• ½ medium cucumber (thinly sliced (16 slices))
• 1 carton sprouts or microgreens

Instructions

1. Add all of the ingredients for the mashed avocado to a mixing bowl and use a fork to mash everything together to desired texture (I leave the mixture fairly chunky).
2. Cut the crusts off of 8 slices of whole grain bread (or bread of choice) and chop each slice into 4 equally-sized squares. Make finger sandwiches by spreading 1-2 tablespoons of the mashed avocado mixture on half of the bread squares. Top with one slice of cucumber, sprouts, and place the remaining slices of bread on top. Serve and enjoy!

12. Bruschetta

Bruschetta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’]

A simple and delicious Bruschetta Recipe with a classic tomato-basil topping. It’s perfect to serve on a hot summer day and one of the best way to use up juicy, ripe, summer tomatoes! Our secret for the best tasting bruschetta? – using a mixture of oil and butter brushed onto each piece of sliced baguette for a truly delicious treat!

Ingredients

• 8 roma tomatoes (seeded and diced)
• 1/2 cup chopped fresh basil leaves (plus more for garnish)
• 3 minced garlic cloves
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 French baguette (sliced into 1-inch thick pieces on a deep bias)
• 1/4 cup extra virgin olive oil
• 2 tablespoons unsalted butter (melted and cooled)
• salt and pepper to taste

Instructions tomato topping

1. Combine all tomato topping ingredients into a mixing bowl and fold together. Set aside and allow mixture to marinate for 30 minutes.

bruschetta

1. Preheat oven to 350˚F. Brush a baking sheet with 1 tablespoon oil and set aside.
2. Stir together remaining oil and melted butter.
3. Brush each slice of baguette with the butter and oil mixture on both sides.
4. Bake bruschetta for 6 minutes. Flip and continue to bake for an additional 4 minutes.
5. Remove from oven and cool.

Assembly

1. Top each piece of bruschetta with a couple spoonfuls of the tomato mixture, top with basil leaves and serve.

13. Jalapeno Popper Bites

Air Fryer Jalapeno Popper Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT105M · Yield: [’18’, ’18 bites’]

Spice up your snack game with these air fryer jalapeño popper bites. Filled with creamy cheese and a hint of bacon, they’re the perfect bite-sized treat. Quick and easy, these bites are ideal for parties or a cozy night in.

Ingredients

• 1 cup shredded cheddar cheese
• 4 ounces cream cheese
• 3 jalapeños (seeded and diced)
• 6 slices bacon (cooked and crumbled)
• 1 tablespoon minced garlic
• 2 large eggs (at room temperature)
• ½ cup all-purpose flour
• ½ cup cornstarch
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• 1 cup panko
• Oil for coating (you can use non-aerosol cooking oil spray or use cooking oil and a pastry brush)

Instructions

1. In a large bowl, mix the shredded cheese, cream cheese, jalapeños, bacon, and minced garlic.
2. Use a spoon or a cookie scoop to make 18 portions of the filling. and roll them into balls. Arrange the balls on a parchment lined baking sheet in a single layer.
3. Freeze the balls on the baking sheet for an hour.
4. Mix the flour, cornstarch, and seasonings in one bowl. Put whisked eggs and panko in two separate bowls.
5. Dredge the balls first in flour, then dunk in the eggs, then coat with the panko. Put the coated balls back on the baking sheet.
6. Freeze again on a baking sheet for 20 minutes.
7. Coat the balls with oil (either using a non-aerosol cooking oil spray or using a brush).
8. Cook at in the air fryer at 340°F for 7 minutes or until golden brown. You’ll likely need to do 2 batches in order to put them in a single layer with enough room around them for even browning.
9. Remove, let cool briefly, and enjoy with your favorite dipping sauce.

14. Mini Baked Potatoes

Mini Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’30’]

This easy recipe for Mini Baked Potatoes makes a great appetizer for any party or game day! Roasted baby potatoes are loaded up with sour cream and chives.

Ingredients

• 1 lb (450g) baby potatoes / new potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ cup (125g) sour cream
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat the oven to 375F / 190C.
2. Add the potatoes to a bowl, drizzle with the oil and toss to coat.
3. Spread the potatoes on a baking sheet and sprinkle with the salt.
4. Bake for 30 minutes or until the potatoes are cooked through. Jiggle them around halfway
5. through so they brown evenly.
6. Cut a small wedge out of each potato, fill with a little sour cream and top with chives.

15. Ham Roll-Ups

Ranch Cream Cheese Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1M · Yield: [’10’]

These easy and affordable Ham Roll Ups are the perfect back to school lunch solution!

Ingredients

• 16 ounces (450g) cream cheese softened ( 2 x 8-ounce package)
• 1/2 packet Ranch seasoning mix
• 2/3 cup (70g) shredded sharp cheddar cheese
• 2/3 cup (100g) sliced ham ((leftover ham is great here))
• 1/3 cup (30g) chopped chives or green onions
• 1 cup (225g) loosely packed baby spinach
• 5 corn tortillas (the large white ones)

Instructions

1. Soften the cream cheese to room temperature.
2. In a bowl, combine the cream cheese with the ranch seasoning mix. Stir in the shredded cheddar cheese.
3. In a thin layer, spread the cheese mixture onto a tortilla.
4. Add chopped ham, chives, and spinach leaves on top of the cheese.
5. Roll up the tortilla tightly. Repeat the process with remaining tortillas.
6. Place roll ups in the fridge for at least 2 hours to firm up.
7. Remove from the fridge and slice into half-inch pinwheels portions.

16. Coconut Shrimp

Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Yield: [‘4’]

A simple and delicious recipe for coconut shrimp served with a bright and flavorful mango salsa. It’s a great appetizer that fries up quickly, but can also be baked or made in an air fryer!

Ingredients

• 16 extra jumbo raw shrimp (16-20 count) ( cleaned and peeled with tails intact)
• 3/4 cup all purpose flour
• 2 teaspoons garlic powder
• 1 egg, beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup Panko breadcrumbs
• salt and pepper to taste
• 3 cups vegetable oil for frying
• 1/2 recipe for mango salsa (for serving)

Instructions

1. In a small bowl, season the shrimp with salt and pepper.
2. In a shallow dish combine flour and garlic powder. In another shallow dish, gently toss together the coconut and breadcrumbs.
3. Dredge shrimp in the flour mixture and shake off any excess flour. Then dip each shrimp into the beaten eggs, followed by the coconut mixture, shaking off any excess coconut and panko. Season with salt and pepper.
4. Place shrimp onto a parchment covered baking sheet and refrigerate for 1 hour.
5. Preheat oil to 350˚F. Once oil is hot, carefully add shrimp and fry for 3 minutes. Gently flip and continue to fry for an additional 3 minutes or until golden brown and shrimp has just cooked through. Transfer cooked shrimp to a baking sheet lined with a cooling rack or paper towels. Season with salt and pepper.
6. Transfer shrimp to a platter and serve with mango salsa.

17. Sausage Rolls

Homemade Sausage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘8’]

A traditional British snack of a meaty pork filling wrapped in a flaky pastry.

Ingredients

• 1 ½ cups + 1 tablespoon (195 grams) all-purpose/plain flour ( plus extra for rolling out pastry)
• ¼ teaspoon salt
• 8 tablespoons (113 grams) unsalted butter (cut into small cubes kept refrigerated until ready to use)
• ¼ cup (60 ml) cold water
• 1 egg beaten (to brush on pastry)
• 1 pound (453 grams) pork sausage (skins removed)
• 1 tablespoon fresh sage (finely chopped, optional see note 1)

Instructions To a make the pastry a food processor:

1. Add the flour salt and butter. Pulse until the butter is broken into small balls. With the processor running, very slowly drizzle in the water until it pulls away from the sides of the bowl and starts to form a ball. Stop the water immediately. You may not use all the water, you may need a little more.

To make the pastry by hand:

1. Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water, you may need a little more.
2. Turn the dough out onto a floured surface. If the dough is too crumbly, add a little more water in tiny amounts. If too dry, do the same with flour. Roll the dough to a rectangle. Fold the edge furthest away from you to the center and fold the edge closest to you to the center so the edges meet. Turn 1/4 and roll out to a rectangle and fold the same way again. This step will make the dough light and flaky. Wrap the dough in plastic wrap and refrigerate for 30 minutes (for faster cooling, put in the freezer for up to 15 minutes).
3. Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper.
4. While the pastry is chilling, add the sausage meat and sage to a mixing bowl and mix using your hands until well blended. Refrigerate until the dough is ready. Skip this step if not adding fresh sage.
5. Dust a clean surface with flour and roll out the chilled pastry into a rectangle, 24 inches (60 cm) long and 5 inches (13 cm) wide with the longest side of the dough closest to you with the rectangle going from left to right.
6. Shape the meat in a sausage shape down one side of the dough, about 1 inch (2/½ cm) thick, leaving a little pastry border. If the meat is sticking to your hands, rub a little oil on your hands. Brush beaten egg along the border (closest to the meat) then roll the other long edge to meet the egg washed egg over the meat, making sure to seal well and that the seam is on the bottom.
7. Cut into 8, 3-inch (7.5 cm) long rolls and place onto the baking sheet evenly apart. See note 2
8. Brush the rolls with the beaten egg and cut 2 slits into the top of the pastry taking care not to cut into the meat.
9. Bake for 25 minutes until they are golden and crispy.

18. Buffalo Cauliflower Bites

Buffalo Cauliflower Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This recipe for buffalo cauliflower bites is crispy cauliflower florets baked to perfection and coated in spicy buffalo sauce. Serve with ranch dip for the ultimate game day snack!

Ingredients

• 1 large head of cauliflower, stem and core removed and broken into florets
• 1/2 cup flour
• salt and pepper to taste
• cooking spray
• 2/3 cup buffalo wing sauce (or more to taste)
• 1 tablespoon melted butter
• 1/2 teaspoon honey
• celery sticks and ranch dip for serving

Instructions

1. Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat with cooking spray.
2. In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
3. Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.
4. Bake for 20 minutes. While the cauliflower is baking, whisk together the buffalo wing sauce, melted butter and honey until smooth.
5. Pour the buffalo sauce mixture over the cauliflower and toss to coat. Bake for an additional 10 minutes or until crispy and just starting to brown.
6. Serve immediately, with celery sticks and ranch dip if desired.

19. Pigs in a Blanket

Pigs in a Blanket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’48’]

Pigs in a blanket is a classic party snack made with cocktail wieners wrapped in crescent dough, which are baked to golden brown perfection. An easy appetizer option that can be doubled or tripled to serve a crowd.

Ingredients

• 2 8 ounce cans crescent rolls
• 48 cocktail wieners
• 2 tablespoons butter (melted)
• toppings such as sesame seeds or poppy seeds (optional)
• cooking spray
• 2 teaspoons chopped parsley (optional)

Instructions

1. Preheat the oven to 375 degrees F.
2. Line two sheet pans with foil and coat with cooking spray.
3. Unroll the cans of crescent roll dough and separate the dough into 16 triangles.
4. Cut each dough triangle into thirds, lengthwise.
5. Place a wiener at the thickest end of the triangle. Start at that end and roll up each wiener.
6. Repeat with remaining dough and wieners. Place the pigs in a blanket on the baking sheets.
7. Brush the butter over the tops of the pigs and add any toppings if desired.
8. Bake each tray for 13-15 minutes or until dough is golden brown. Serve immediately, garnished with chopped parsley if desired.

20. Crostini

Herbed Ricotta Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [’20’, ’20 crostini’]

My Herbed Ricotta Crostini is a light, fresh-tasting appetiser or snack which is quickly and easily prepared. This is a simple recipe which will demonstrate how easy it is to make crostini at home.

Ingredients

• 1 large baguette (See Note 1)
• 1/4 cup extra virgin olive oil (See Note 2)
• 1-2 cloves garlic (peeled)
• sea salt and freshly ground black pepper – to taste
• 1 1/3 cup (250 g) cherry tomatoes (See Note 3)
• 1 cup (250 g) ricotta cheese (See Note 4)
• 2 tbsp fresh basil, finely chopped (See Note 5)
• 1 tbsp chives, finely chopped (See Note 5)
• sea salt and freshly ground black pepper – to taste
• fresh basil leaves – to garnish

Instructions

1. To begin, pre-heat your oven to 180 degrees C (350 F).
2. To prepare the crostini, slice the bread thinly, about 1 cm/a little more than ¼ inch. Brush each side of the bread with olive oil, then season with sea salt and freshly ground black pepper.
3. Place on a baking tray and put in the oven for about 8 minutes, turning halfway through. The toasts are done when they are lightly golden and crisp to the touch. Rub the toasts with garlic. Leave to cool on the baking tray.
4. Next, chop the tomatoes into quarters, place into a bowl and season to taste with sea salt and freshly ground black pepper. Stir well to combine and set aside.
5. In a small bowl, mix the ricotta with the chopped chives and basil. Mix them well together.
6. To assemble, spread a teaspoon of the herbed ricotta on the crostini, top with 2 or 3 pieces of tomato and garnish with a small basil leaf.

21. Pizza Sticks

Pizza Sticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 1/2 cup pepperoni slices, chopped
• 1/2 cup pizza sauce, plus extra for dipping
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• Pinch of salt

Instructions

1. 1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
2. 2. Roll the dough into a large rectangle; sprinkle with mozzarella and pepperoni, then roll up lengthwise and cut into sticks.
3. 3. Place sticks on the prepared sheet, brush with olive oil, and sprinkle with Italian seasoning and garlic powder.
4. 4. Bake 12–15 minutes until golden and cooked through; serve warm with pizza sauce for dipping.

22. Spinach Artichoke Dip

Keto Spinach Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 12

My creamy spinach artichoke dip is thick, scoopable, and loaded with cream cheese, mozzarella, and parmesan, just 2.2g net carbs. I’ve made it more times than I can count, and squeezing the spinach dry is the whole secret.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 10 oz fresh spinach (or frozen thawed, drained, excess moisture squeezed)
• ¼ teaspoon red pepper flakes
• 1 (14 oz) can quartered artichoke hearts, drained and chopped
• 4 ounces cream cheese
• 4 ounces fresh mozzarella, shredded or thinly sliced
• ½ cup mayonnaise
• ½ cup sour cream
• ¼ cup grated parmesan cheese
• 2 splashes hot sauce
• to taste salt

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
2. Add spinach to the pot one handful at a time letting it cook down until it is wilted before adding the next handful. Season with salt and pepper. Add crushed red pepper.
3. Continue cooking until most of the liquid from the spinach has evaporated, about 3 minutes.
4. Add in the artichokes.
5. Reduce heat to low and add cream cheese and mozzarella cheese. Stir until combined and melted, about 3 minutes. Remove from heat.
6. Stir in sour cream, mayonnaise and parmesan cheese. Season with salt and pepper to taste.
7. Add a couple of dashes of hot sauce if desired.
8. Scoop mixture into an oven safe bowl or cast iron pan. Set on top rack of the oven and broil until golden brown and bubbly, about 5 to 8 minutes.

23. Devilled Eggs

Easy Classic Keto Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

An easy recipe for classic keto deviled eggs! With only 1 gram net carbs per serving, these keto deviled eggs are a perfect low carb snack or appetizer!

Ingredients

• 6 eggs (large, room temperature)
• 1/4 cup mayo
• 1 teaspoon vinegar
• 1 teaspoon dijon mustard
• 1/8 teaspoon garlic powder
• smoked paprika (for garnish)
• parsley (chopped for garnish)
• salt & pepper to taste

Instructions Boiling the Eggs

1. Add your eggs into a pot in a single layer and add enough water to cover by about 1.5 inches above the eggs. Cover the pot and turn the heat to high. When the water comes to a rolling boil, turn off the heat and leave the pot covered for 13 – 15 minutes. Check one egg to see if it’s cooked to your liking.
2. Remove the shells under cold running water and place them on a paper towel. Slice the eggs in half and carefully scoop out the yolks into a small bowl.

Assemble the Filling

1. Add the mayo, vinegar, dijon mustard, and garlic powder to your egg yolks and start mashing them together until you get a smooth mixture. Season with salt & pepper to taste. For a smoother texture, you can use a hand mixer or food processor.
2. Fill each egg white half with even amounts of the yolk mixture. Use a small spoon or fill the yolk mixture into a piping bag.
3. Garnish with chopped parsley and sprinkle smoked paprika on top

24. Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘4’, ‘4 servings’]

These easy Asian chicken lettuce wraps are made with sesame oil, soy sauce, garlic, rice vinegar and wine, and just a touch of honey.

Ingredients

• 1/4 cup tamari (or gluten free soy sauce)
• 1 tablespoon cornstarch ((or try arrowroot))
• 2 tablespoons rice vinegar
• 1 tablespoon rice wine ((can replace with more rice vinegar))
• 1 teaspoon toasted sesame oil
• 2 tablespoons honey
• 1 tablespoon minced fresh ginger ((or 1 1/2 teaspoons ground))
• 2 fresh scallions (chopped (white and green parts))
• 2 tablespoons neutral cooking oil ((like grapeseed or canola))
• 1 pound ground chicken (ground pork or turkey work well, too)
• 1 small yellow onion (peeled and diced)
• 3 cloves garlic (peeled and minced)
• 4 ounces water chestnuts (drained and diced (1/2 an 8 ounce can))
• 1 head Boston lettuce

Instructions

1. In a small mixing bowl, place about half of the soy sauce and the cornstarch, and whisk until smooth.
2. Add the remaining soy sauce, rice vinegar, rice wine, sesame oil, honey and ginger, and whisk until well-combined.
3. Add about three-quarters of the scallions, and mix to combine.
4. In a medium, heavy-bottom skillet or wok, heat 1 tablespoon of the cooking oil over medium-high heat until rippling.
5. Add the ground meat, and cook, stirring to break it up into small pieces, until no longer pink (about 5 minutes). Remove the chicken from the skillet and set it aside.
6. Add the remaining tablespoon oil, add the diced onion and cook for 4 minutes, stirring occasionally.
7. Add the minced garlic and cook, stirring frequently, until the onion is translucent and the garlic is fragrant (about 2 minutes more).
8. Return the cooked meat to the skillet, add the soy sauce mixture, and mix to combine. Cook until the sauce begins to thicken (1 to 2 minutes). Remove from the heat, and add the diced water chestnuts.
9. Separate the leaves of Boston lettuce from the head and spoon the chicken mixture into each as a cup. Sprinkle with the remaining chopped scallions and serve.

25. Quiche Bites

Gluten-Free Quiche Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 24

These bite-sized breakfast quiches are ready in less than 20 minutes and make the perfect addition to any breakfast.

Ingredients

• 1 loaf Schar Artisan Baker 10 Grains & Seeds Bread
• Olive oil (I use it in an oil mister)
• 6 eggs
• Salt and Pepper to taste
• 1/2 cup ham, diced
• 1/2 cup shredded cheese

Instructions

1. Preheat oven to 375 F.
2. Using a rolling pin, flatted each slice of bread.
3. Cut three 2-inch circles out of each flatten slice of bread (I used a 2-inch biscuit cutter). Save heals and extra bread for croutons.
4. Press 12 bread circles into two 12-serving mini muffin tins.
5. In a medium mixing bowl, whisk eggs, salt, and pepper.
6. Add a tablespoon of whisked eggs to each muffing tin.
7. Top with diced ham and cheese (or your favorite toppings).
8. Bake for 10-12 minutes, or until cooked through.
9. Serve warm.

26. Vegetarian Tortilla Pinwheels

Vegetarian Tortilla Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’24’, ’24 -28 pinwheels’]

These vegetarian tortilla pinwheels are fun, quick, easy to make, and always a hit! Loaded with fresh vegetables, cream cheese, and spinach these bite-sized veggie pinwheels can be served cold or baked. Perfect as an appetizer, school lunch, or snack!

Ingredients

• 8 oz cream cheese (soft at room temperature)
• 4-5 green onions (finely chopped )
• ½ cup bell pepper (finely chopped, using mix of red and green)
• ¼ cup carrots (shredded)
• ¼ cup broccoli (finely chopped)
• 1 teaspoon dry oregano
• 1 teaspoon garlic powder
• 1 teaspoon dry parsley flakes
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper powder (adjust to taste)
• 4 flour tortillas
• cream cheese filling (from above)
• 1-2 cups baby spinach leaves
• ½ cup shredded cheese (using mexican cheese blend)
• Red chilli flakes (optional and adjust to taste)

Instructions For making cream cheese filling

1. In a mixing bowl, add the softened cream cheese followed by spices – salt, black pepper, oregano, garlic powder, and parsley. Mix well. You can also microwave the cream cheese for 10-15 seconds or until soft enough to mix.
2. Then add the veggies – green onions, red and green bell pepper, carrots, broccoli. Mix well and divide the cream cheese mixture into 4 equal portions.

For making the tortilla pinwheels

1. Warm tortillas for 15 seconds in the microwave or on the stovetop (this helps make the tortilla soft and easy to roll).
2. Place one portion of the cream cheese mixture and spread it evenly making sure you get as close to the edge as you can.
3. Layer it with a generous amount of cheese, sprinkle some red chili flakes (optional).
4. Top it with an even layer of spinach leaves. Make sure they are in the centre and not so much around the edges (for ease of tortilla sticking)
5. Starting from one side, roll the tortilla tight until you reach the opposite side. Apply some cream cheese to the end (if more is required) to act as glue and help the tortilla stick.
6. Take a plastic wrap and place the tortilla seam-side down on it. Roll it so that the wrap covers the entire tortilla tightly. Tuck the sides inside. Repeat this procedure for the other rolls too.
7. Place these tortilla rolls in the refrigerator for a minimum of 1 hour to overnight.
8. These pinwheels can be served Cold or warm (baked or air-fried). When ready to serve, get the rolls out of the fridge and unwrap. Slice each roll into 6-7 evenly sized about ½ inch pinwheels (pieces).

For the Cold Tortilla Pinwheels:

1. Simply serve the sliced pinwheels while they are still cold with your favorite dipping sauce.

For the Baked Tortilla Pinwheels:

1. Preheat the oven to 375°F, line the baking tray with aluminum foil, and spray with cooking oil. Place the sliced tortilla pinwheels on the baking sheet and bake for 10-15 mins until the cheese has melted and the tortilla is crisp and golden around the edges. Flip half-way through.

For the Air-fried Tortilla Pinwheels:

1. Place the sliced tortilla pinwheels in the air fryer basket and air fry the pinwheels at 370°F for 6 to 8 mins, rotating halfway through or until cheese has melted and the edges are golden.

27. Ham and Cheese Sliders

Ham and Havarti Cheese Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 Servings’]

You’ll love these little oven-baked ham and cheese sliders! Made with Havarti cheese and black forest ham on savory butter Hawaiian rolls, then topped with a buttery mustard and poppy seed glaze. Always a crowd-pleasing appetizer!

Ingredients

• 1 package Savory Butter Hawaiian Rolls (12 count)
• 12 slices black forest ham
• 6 slices Havarti cheese
• 4 tbsp salted butter
• 1 tsp Dijon mustard
• 1/4 tsp Worcestershire sauce (optional)
• 1/4 tsp onion powder (optional)
• 1 tbsp poppy seeds
• Add All Ingredients to Your Walmart Cart (Adds everything with one click! You can edit items before you check out.)

Instructions

1. Prepare rolls and baking dish. Slice the entire block of rolls in half without separating the rolls. Remove top half of Hawaiian rolls and set aside. Place bottom half of rolls in a 9×12 baking pan, lightly greased with butter.
2. Add ham and cheese. Layer each roll with a slice of ham and a half slice of cheese.
3. Prepare and add buttery topping. In a microwavable bowl, cover and heat butter for about 30 second or until melted. Stir in Dijon mustard, Worcestershire sauce, onion powder and poppy seeds.Add the top layer of rolls and brush with butter-poppy seed mixture.
4. Bake. Loosely cover with foil and bake at 350˚F for about 15 minutes. Remove foil and bake an additional 5 minutes or until cheese is melted and tops of buns are golden brown.

28. Keto Avocado Fries

Keto Avocado Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

These avocado fries are perfectly crunchy on the outside and deliciously creamy inside. They’re served with a homemade zesty dipping sauce that will leave everyone coming back for more!

Ingredients

• 3 Haas avocados (just ripe/not soft)
• 1/2 cup super fine almond flour
• 1/4 cup ground pork rinds (plain)
• 1/4 cup grated parmesan cheese
• 1 egg (beaten)
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic sea salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 cup mayonnaise
• 2 tablespoons ketchup (no sugar added)
• 3 teaspoons prepared horseradish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic salt
• Juice of 1 lemon
• Mild flavored Keto friendly oil of your choice for frying

Instructions To Make the Dipping Sauce

1. Add all the sauce ingredients to a bowl and whisk until well combined.  Chill until the avocado fries are ready.

To Make the Avocado Fries

1. Cut each avocado in half, remove the pits and skin, then cut each half down the middle.  Cut each quarter into 2 slices, giving you a total of 8 fries per avocado.
2. Add the pork rinds in a mini chopper or food processor and pulse until ground into small crumbs. You can also use pork panko and skip this step.
3. Add in the almond flour, parmesan cheese, herbs and spices.
4. Blend until you have a finely ground breading, the pour them into a bowl. Add the beaten egg into a second bowl.
5. Dip the avocado into the egg, then into the breading mixture (lightly, do not press into the mixture).  Shake off any excess breading and set aside.
6. Add the oil to a nonstick skillet and heat on medium high.  Fry the avocado in small batches for only 30-60 seconds, or once golden brown.  Set on paper towels to cool slightly before serving.

29. Baked Mac and Cheese Bites

Baked Mac ‘n Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’24’, ’24 Bites’]

A great party appetizer made easy with leftover mac ‘n cheese. Oven-baked, not fried means less fat. The toasted breadcrumbs give these bites a crisp, crunchy coating with the warm, cheese filling inside.

Ingredients

• 1 ½ cups Panko breadcrumbs
• 4 cups cold leftover mac ’n cheese
• 3 egg whites
• 2 tablespoons fresh chopped parsley
• 1 cup Buttermilk Ranch Salad Dressing
• ½ cup mayonnaise

Instructions

1. Preheat oven to 400°F

Toast the Breadcrumbs:

1. Line a baking sheet with parchment paper. Spread breadcrumbs across the bottom in an even layer.
2. Bake for 3-4 minutes, stir the breadcrumbs, and bake another 2-3 minutes or until light golden in color.  Remove from the oven and cool on the baking sheet.

Prepare the Bites:

1. Remove the leftover mac and cheese from the refrigerator and scoop into balls with a medium size (1-1/2 tablespoon) cookie scoop.  Roll each scooped portion with your hands into a round, smooth ball and place it on a plate.
2. Transfer the cooled breadcrumbs to a shallow dish.
3. Add the egg whites to another shallow dish and whisk lightly with a fork
4. Place a wire rack on the rimmed baking sheet and keep close at hand.
5. Dip a ball of mac ’n cheese in the dish of egg whites, then place in the dish of toasted breadcrumbs. Roll the balls to coat them completely. Press down as you roll to adhere the crumbs.
6. Place on the wire rack.  Continue dipping and coating the remaining balls and adding to the wire rack.
7. Transfer the baking sheet to the oven and bake for 15-20 minutes.

While the Mac ’n Cheese Bites are Baking:

1. In a small dish,  combine the buttermilk ranch dressing with the mayonnaise, whisking to blend into a thick dip.
2. When the mac ‘ cheese bites have finished baking and golden brown, remove them from the oven and place on a serving plate and garnish with a sprinkle of chopped parsley.
3. Serve warm with the ranch dip along side.

30. Air Fryer Pizza Rolls

Air Fryer Pizza Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’15’, ’15 pizza rolls’]

Air fryer pizza rolls are a super crispy, fast and fun appetizer or snack that the whole family will love! Need a quick Game Day recipe? Ready in less than 10 minutes!

Ingredients

• 8 oz Pizza rolls (approximately 15 rolls)
• 1 cup Optional: Marinara or pizza sauce for dipping

Instructions

1. Preheat air fryer to 400°
2. Arrange pizza rolls in fryer basket in single layer.
3. Cook on 400° for 5-6 minutes.
4. Depending on your air fryer, the size of your fryer basket and amount of pizza rolls in the basket, you can shake the basket and cook for an additional 1 minutes until you reach your desired level of crispness as needed.
5. Allow to cool before eating as insides will be very hot.

31. Broccoli Cheese Squares

Broccoli Cheese Squares is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’]

Three Ingredient Cheese scones are a very versatile baking recipe to have up your sleeve. You can either make them on their own, or add one other ingredient for a bit of variety. In this recipe, I have added, you guessed it … Broccoli!

Ingredients

• 1 cup Self Raising flour ((add 1 teaspoon of baking powder if you can’t find self raising flour))
• 1 cup Greek Yogurt
• 1/2 cup Grated Parmesan cheese
• 1 cup Lightly steamed broccoli (Processed to a fine crumb in the food processor )

Instructions

1. Heat oven to 400F.
2. Mix all ingredients together until a dough begins to form. Roll out onto a bench top or board.
3. Cut into 12 squares (or 8 big slices) and place on an oven tray with a bit of space between them.
4. Bake for 15 min until cheese starts to turn golden in color.

32. Vegan Cucumber Hummus Bites

Vegan Cucumber Hummus Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 people’]

These vegan cucumber hummus bites are an easy summer appetizer that’s perfect for bbqs. An easy make ahead appetizer that’s served cold for the summer!

Ingredients

• 1 large english cucumber (sliced about 1/3″ inch thick)
• 1 ½ cups hummus (roughly 10 oz container)
• ¾ cup cherry tomatoes (quartered)
• chopped parsley to garnish

Instructions

1. Arrange cucumber slices on a plate and top with about 1 Tablespoon of hummus. Next top each slice with quartered cherry tomatoes.
2. If making ahead, seal tightly with plastic wrap or store in an airtight container and serve cold the next day for a chilled summer appetizer.

33. Shrimp Cocktail

Shrimp Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Served in martini glasses, this shrimp cocktail recipe is perfect for a party. The delicious cocktail sauce is ideal for dipping, an awesome appetizer!

Ingredients

• 6 cups water
• 1/2 teaspoon salt
• 1 pound medium shrimp (shelled and deveined )
• 1 1/3 cup chili sauce
• 1 1/3 cup ketchup
• 2 Tablespoons horseradish PLUS
• 2 teaspoons horseradish
• 2 Tablespoons lemon juice

Instructions

1. In a large 3 quart saucepan bring water and salt to a boil. Reduce heat to low and immediately add shrimp. Cook until the shrimp curl and turn pink, about 3 minutes. Drain, pat dry with paper towels, cover, and refrigerate.
2. In a medium bowl, combine the chili sauce, ketchup, horseradish, and lemon juice. Cover and refrigerate for one hour to let the flavors meld.
3. To serve, put 4 tablespoons of sauce into each martini glass and hook shrimp onto the rim of the glass. Garnish sauce with fresh parsley.

34. Roasted Chickpeas

Roasted Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 (1/4 cup per serving or 1 1/2 cups total)’]

Tossed with olive oil and salt, then flavored with your choice of seasonings, these Roasted Chickpeas are not only a healthy and portable snack but a great way to add plant-based protein to salads.

Ingredients

• 15 ounces canned chickpeas ((very well drained and thoroughly dried))
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon seasoning of choice ( (we love the combination of 1/2 tsp paprika + 1/2 tsp cumin + a tiny pinch of cayenne pepper))

Instructions

1. Preheat oven to 350 degrees F and get out a large rimmed baking sheet.
2. Drain the chickpeas. Then rinse them really well with water and thoroughly drain again.
3. Spread the chickpeas out on a clean, absorbent kitchen towel and gently roll and pat them dry using your hands. Some of the skins will start coming off. You can peel all of the chickpeas or simply remove the skins that come off naturally. (Removing all the skins does help with extra crispiness.)
4. Transfer the dried chickpeas to the baking sheet and toss them with the olive oil and salt until coated. (DO NOT add other seasoning at this point – it can interfere with the crisping process, so wait to add until after baking.)
5. Bake for a total of 40-50 minutes, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. They should be golden brown and dry/crispy to the touch. Note: peeled chickpeas cook faster than unpeeled.
6. Remove from oven and toss with seasonings while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
7. Serve as a snack or as a topping for salads!

35. Air Fryer Mini Quiche

Air Fryer Quiche (Mini Quiche Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 mini quiche’]

This super easy Air Fryer Quiche recipe is made with mini tart shells and a creamy egg filling loaded with broccoli, ham and Swiss cheese!

Ingredients

• 12 mini frozen tart shells (3-inch size)
• 3 large eggs
• 1/3 cup cream
• 1/2 cup chopped broccoli
• 1/2 cup diced cooked ham
• 1/4 cup finely grated Swiss cheese
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

1. Thaw tart shells at room temperature for 5-10 minutes.
2. Preheat air fryer at 360F for 5 minutes. Arrange the unfilled shells in the air fryer basket in a single layer and bake for 3 minutes. (You’ll need to do this in 2 batches). Let sit for a few minutes until cool enough to handle.
3. Meanwhile, whisk together the eggs and cream. Stir in the broccoli, ham, cheese, salt and pepper.
4. Fill the partially baked shells with the egg mixture, almost to the rim of the crust. Be careful not to overfill as the filling will puff up as it cooks.
5. Carefully place the filled shells back into the air fryer basket.
6. Air fry for 6-7 minutes at 360F, or until the egg filling just starts to puff up and the edges of the crusts are browned.
7. Remove and let rest for 5 minutes to let the egg filling set.
8. Repeat with remaining quiches.

36. Cajun Chicken Appetizers

Cajun Chicken Appetizers Open Faced Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT9M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

These Cajun chicken appetizers are  mini open faced sandwiches. They are perfect for any party or gethering, but also great as a meal with a simple bowl of soup.

Ingredients

• 8 oz chicken breast (or use ground chicken if you prefer)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp sugar
• 1/8 tsp cayenne
• 1.5 tablespoons olive oil (1/2 tbsp to saute chicken, 1 tbsp to baste bread)
• 1/4 tsp garlic powder
• french baguette
• 2/3 cup shredded cheese (I used an Italian blend)

Instructions

1. Cut chicken into small pieces (smaller than bite sized).
2. Mix salt, paprika, onion powder, sugar and cayenne in bowl, then toss the chicken in it.
3. Turn broiler on high to preheat.
4. Place 1/2 tsp of olive oil in skillet over med-high heat. Once hot add chicken and quickly saute until cooked through. Set aside.
5. Baste each side of the the baguette slices, place on foil lined pan and lightly toast each side under broiler.
6. Top with chicken and shredded cheese then broil until cheese is melted.
7. Serve with soup to make a meal.

37. Keto Cheese Steak Buns

Keto Philly Cheesesteak Stuffed Bread Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT17M · Total: PT60M · Yield: [‘8’]

Keto Philly Cheesesteak Stuffed Buns

Ingredients

• 2 C. Mozzarella cheese shredded
• 2 oz. Cream cheese
• 1 ½ C. Almond flour
• ½ tsp. Baking powder
• ½ tsp. Baking soda
• ¼ tsp. Xanthan gum
• Pinch salt
• 1 Egg
• 4 oz. Thinly chopped good quality steak
• ¼ c Chopped bell pepper
• ¼ c Chopped onion
• 1 tsp. Worcestershire sauce
• 1 Tbsp. Olive oil
• Salt and pepper to taste
• 1 Tbsp. Butter melted
• Parsley flakes

Instructions

1. Place the mozzarella and cream cheeses in a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
2. In a mixing bowl, combine the almond flour, baking soda, baking powder and xanthan gum.
3. Add the cheese mixture to the dry ingredients, and knead with your hands until completely incorporated.
4. Blend an egg into the dough mixture on high until well combined.
5. Place the dough into the freezer to set for 30 minutes.
6. Preheat the oven to 350 degrees.
7. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
8. Add the meat, onions and peppers to the skillet, and season with salt and pepper to taste. Saute until the meat is cooked to your liking, and the vegetables are tender. Remove from the heat, and set aside.
9. Form the chilled dough into eight equal sized balls.
10. Flatten each dough ball, and place a tablespoon or so of the filling mixture into the center. Form the dough up and around the filling until it is completely covered.
11. Bake the filled dough balls for 15-20 minutes until browned and completely cooked through.
12. Brush the bread bites with the melted butter, and sprinkle with parsley flakes before serving.

38. Broccoli Cheese Bites

Broccoli Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 bites’]

These broccoli cheese bites are the perfect quick and easy appetizers, full of veggie and cheesy goodness. Everything you love about a broccoli cheese casserole all in one tiny bite. These broccoli bites are perfect for a weekly dinner side or served at a brunch! 

Ingredients

• 3 cups broccoli (, cooked and chopped)
• 2 cups shredded cheddar cheese
• 30 Ritz crackers (, hand crushed)
• 1 egg
• 1 tsp salt

Instructions

1. Preheat oven to 350 degrees.
2. Spray muffin tin with non-stick baking spray.
3. Cook broccoli, roughly chop into dime-sized pieces.
4. Combine broccoli, cheese, 25 Ritz crackers, egg, and salt in a medium bowl until everything is just combined.
5. Place mixture into a food processor and lightly pulse until everything is roughly the size of a pea. (three or four pulses should do it.)
6. Spoon mixture loosely into muffin tin until full, using the back of the spoon to lightly press it in.
7. Sprinkle with remaining Ritz crackers.
8. Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked.
9. Best served warm.

39. Loaded Sweet Potato Bites

Loaded Sweet Potato Bites – Low Carb, Gluten Free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘Makes 6 Servings ‘]

Ingredients

• 1 lb sweet potatoes, sliced in ¼ inch thick slices
• 3 tbsp olive oil, more if needed
• sea salt and black pepper, to taste
• ½ cup sharp cheddar cheese, shredded
• 6 slices bacon, cooked crisp and crumbled
• 1/3 cup sour cream
• 2 green onions, chopped

Instructions

1. Preheat oven to 400° In a large mixing bowl, combine sweet potato slices, olive oil, sea salt and black pepper. Toss until sweet potatoes are well coated.
2. Line in a single layer, on a rimmed baking sheet and bake on the top rack for 25 minutes.
3. Top each sweet potato with cheese, sour cream, bacon and green onions.

40. Stuffed Mushrooms

Parmesan Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 6

Stuffed with mushrooms blended with a variety of cheeses, herbs, & breadcrumbs these great tasting Parmesan-Stuffed Mushrooms are an easy appetizer idea.

Ingredients

• 2 lb Whole Baby Bella Mushrooms
• 8 oz Cream Cheese
• 1/2 cup Grated Parmesan Cheese
• 1 cup Shredded Mozzarella Cheese
• 1/2 cup Fresh Curly Parsley
• 1/4 cup Italian Breadcrumbs
• 3 tsp Minced Garlic
• 2 tbsp Butter
• 2 tsp Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/2 tsp Ground Thyme
• 1/2 tsp Himalayan Salt
• 1/4 cup Panko Breadcrumbs

Instructions

1. Begin by rinsing each mushroom. Remove the stems. Place stems into a food processor and chop.
2. Chop the parsley into small pieces and set to the side.
3. Pre-heat cooking pan at medium heat and add butter, minced garlic, parsley and chopped mushroom stems. Cook for 5 minutes.
4. In a large bowl, add cream cheese, breadcrumbs, cooked mushrooms, Parmesan cheese, 3/4 cup mozzarella cheese and remaining seasonings and mix together well.
5. Place each mushroom top on a baking sheet and stuff with a tablespoon or more of the mushroom filling. Top mushrooms with Panko breadcrumbs and 1/4 cup mozzarella cheese.
6. Pre-heat oven to 400 degrees. Bake for 15 to 20 minutes. Allow to cool then serve.

41. Veggie Skewers

Grilled Veggie Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.

Ingredients

• 4 medium red onion
• 4 medium zucchini (sliced)
• 2 red bell pepper
• 2 orange bell pepper
• 2 yellow bell pepper
• 2 green bell pepper
• olive oil (for brushing)
• Balsamic vinegar (for serving)
• 1/3 cup olive oil
• 5 cloves garlic (minced)
• 3 tablespoon fresh parsley (minced)
• 3 tablespoon fresh cilantro (minced)
• 1 teaspoon fresh rosemary (minced)
• salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
3. Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
4. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
5. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
6. Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.