My husband loves to cook and bake. It’s relaxing for him. Yesterday, a friend of ours gave us a bag of very ripe Hachiya persimmons* and he whipped up an old fashioned favorite of our families – Persimmon Cookies. Our house smelled like Christmas. And it reminded me of my Grandma, one of the greatest cooks ever. She was always baking us cookies, cakes, and treats. Her house always smelled like cinnamon. I love that.

The flavors that blend with the rich, ripe pulp of persimmons are fabulous. I’d love to thank the person that invented these cookies. They are not too sweet tasting – instead, your mouth is busy watering over the flavors of cinnamon, nutmeg and cloves.  I asked my son what he thought of these holiday treats after devouring a few and he said with a mouthful, “reminds me of pumpkin pie.” His favorite! And that’s an apt comparison as the spices used in this cookie recipe are the similar to what you use in making a pumpkin pie.

Not difficult to concoct, Hubby, made this simple recipe and baked these delectable beauties in no time. This is the time of year to buy persimmons, so find the ripest ones you can and go crazy. Believe me, they will be gone in an instant.

What you’ll need for Persimmon Cookies:
(printable recipe)
- 1/2 cup of shortening
- 3/4 cup of sugar
- 1 egg
- 1 cup of persimmon pulp (depending on size, 2 large or 4-5 small very ripe persimmons)
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of cloves
- 1/2 teaspoon of nutmeg
- 1 cup of chopped walnuts
- 1 cup of raisins

What to do:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, soda, salt and spices.
3. In a separate bowl, cream the shortening with the sugar using a hand mixer or electric mixer. Next, beat in the egg and persimmon pulp.  Slowly beat in the flour mixture until everything is combined. Last, stir in the nuts and raisins by hand.
4. Drop by rounded spoonfuls onto prepared baking sheets. The beauty of this cookie dough is you can drop the spoonfuls close together as they do not spread that much.
5. Depending on the temperature of your oven, Bake for approximately 10-12 minutes – longer if you have a slower oven. It’s best to pull them out when they start to show a little brown edge. Let the cookies cool on the baking sheets for five minutes and then remove them to a wire rack to cool completely.

This wonderful recipe makes about 36 cookies. Enjoy!

A couple of notes:
If you don’t have cinnamon, cloves and nutmeg and don’t feel like running to the store for them, you can use 2 teaspoons of pumpkin spice instead. Also, the original recipe called for 1 cup of sugar which I found to be a little too sweet for my taste, so I reduced the amount of sugar to 3/4 cup and found that the spices did the rest. I didn’t feel I missed out in the sweetness department. Persimmons are already naturally sweet when they are at their ripest.

*More on Persimmons
A somewhat misunderstood fruit, their are several types of persimmons. In the midwest, persimmons are a small, walnut-sized hard little fruit that are not ripe until they fall off the tree. This is the variety known as Diospyros virginiana and are indigenous to America. It was one of the first fruits described by pioneering groups and early explorers. But today, this highly-coveted, wild, sweet fruit is rarely seen west of eastern Kansas!

However, for Californians, all is not lost as there are two types of persimmons that are grown commercially. One is Fuyu  – and can be eaten like an apple and the other is better for baking – the kind used in this recipe – called Hachiya. Both the Fuyu and Hachiya persimmons are from the species Diospyros kaki and were originally introduced from Japan. Hachiya persimmons are also a common fruit tree found in many backyards in northern California. If you can’t find persimmons in your local grocery store, try an Asian market or your local Farmers’ Market. Or grow your own tree! For more really great information on how to pick the right kind of persimmon, check out this article on MetroActive’s website.

Persimmons for persimmon cookies on Easy Appetizer blog

For more interesting simple and easy recipes for appetizers, holiday treats and more, you can also visit Easy Appetizer Recipes.

Every Mom’s nightmare – Sugary Halloween Overload for the little ones. Here’s a favorite that has less sugar but still just as fun to eat. Kids LOVE these Candy Corn Balls for Halloween! And they love helping you make them too. If you’re having a houseful of goblins, witches, princesses and super heroes over this Halloween – try making these ahead of time to have on hand. Enjoy!

What you’ll need:
- 12 cups of popped corn
- 1 1/2 cups of candy corn
- 3/4 cup of brown sugar
- 3/4 cup of corn syrup
- 6 Tbsp. of butter
- 1/2 tsp. of salt

What to do:

1. In a large bowl, mix together the popped corn and the candy corn. Make sure the bowl is large enough to mix everything.
2. Fill a medium size bowl with ice water and get out your favorite cookie sheet or a piece of wax paper.
3. In a 4-quart pot, mix together the brown sugar, corn syrup, butter and salt and bring to a simmer over medium-high heat. Stir constantly until the syrup mixture begins to boil. Finish boiling when a candy thermometer reads 275 degrees. Carefully – so you don’t burn yourself – pour the mixture over the popcorn and stir to coat evenly, the popcorn and the candy. Allow it to cool slightly.
4. Quickly dip your hands into the ice water and then shape the popcorn mixture into 3-inch balls. Place on the cookie sheet or wax paper and let the Candy Corn Balls cool completely. Finally, wrap those beautiful Halloween treats in plastic and keep them ready for your party or gathering.

This fun Halloween snack makes 18 – 24 Candy Corn Balls. Boo-licious!

Photo courtesy of FamilyFun.com. Thank you!

Halloween snack mixes are not only fun to make, but kids AND adults love them. My son is in Boy Scouts and he needed to make an awesome Halloween treat for his patrol. This is the one we chose. Try it and see if you don’t agree it’s Hallolicious….

What you’ll need:
•    Cooking spray
•    3 tablespoons of vegetable oil
•    1/3 cup of popcorn kernels
•    3 tablespoons of  butter or butter-tasting margarine
•    1 teaspoon of vanilla extract
•    6 cups  of (12-ounces) mini marshmallows
•    6 fun-size caramel peanut chocolate bars  – similar to Snickers, cut them into 1/4-inch pieces
•    3 large chocolate chip cookies, crumbled
•    1/3 cup of chopped almonds, salted
•    1/2 cup of orange and black chocolate candies – like M n Ms

What to do:

First, spray the inside of your largest mixing bowl with the cooking spray and lightly spray a baking sheet. Set aside for later.

Next, heat the oil in a popcorn popper or a large pan and pop the corn. Once popped, place the popcorn in the bowl you sprayed earlier.

Meanwhile, in a medium saucepan, heat the butter over low heat and add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes.

Now you have a beautiful, melted mixture to pour over the popcorn. Spray a spatula with the cooking spray and use it to stir the popcorn until it is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry and harden for an hour.

Finally, break the hardened mixture into 2-inch pieces and store airtight in a plastic container.

Serve it as Halloween treats wrapped in plastic, or serve it in a bowl at a party. It’ll be gone before you know it. Enjoy!

Thanks to the Food Network for the great idea and the photo!

How cute are these? And so simple to make. Having a Halloween gathering? Just make these a little ahead of time and scare your guests into eating them! This toothsome Halloween treat is loved by kids and grown-ups. Here’s how this simple appetizer will wow everyone that sees them:

What you’ll need:
- apples
- slivered almonds

What to do:
1. First, quarter and core an apple.

2. Then, cut a wedge from the skin side of each quarter and press slivered almonds in place for teeth.

Tip: If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

How easy is that????

And with dressing up comes the time to have Halloween parties. How much fun is it to have your kids and their parents come over and watch the ghouls and goblins parade up and down your street? And when the kids get tired, they can come back and refuel with something delicious like Halloween Snack Mix. SUPER easy to make and it’ll disappear before your eyes. Just watch!

What you’ll need:
- 10 cups of popcorn (popped)
- 1 package of peanut butter chips
- 1 cup of chocolate chips
- 1 cup of candy corn
- add some pretzel sticks (optional)

What to do:
Here’s how easy it is, your jaw will drop when you realize all you have to do is:

1. Combine all the ingredients in a bowl and mix together.

That’s it, how easy is that???? Have fun and be safe!

Ham and cheese is one of my favorite sandwiches, but this cute recipe for ham and cheese for grown ups is awesome! What’s fun about this simple recipe is you can do some of it ahead of time and then when you plan on having that little dinner party, assemble it and wow! You have a really nice presentation of some small bites that will whet the appetite… YUM!

Pinzon Apple and Potato Peeler, Corer, and Slicer

What you’ll need:
(Printable recipe)
- 1/2 cup water
- 3 tablespoons cider vinegar
- 1 1/2 tablespoons brown sugar
- 1/2 small red onion, very thinly sliced
- 8 slices thin white bread *
- Extra-virgin olive oil
- 1 large or 2 small green apples
- 4 to 6 ounces aged Gouda
- 1 tablespoon Dijon or whole grain mustard, apple butter or chutney
- 1/2 bunch watercress
- 8 thin slices prosciutto
- Freshly cracked black pepper

*Not a white bread fan? Me either. Use rye or a dill flavored bread or a really great whole wheat. The key is to make the slices really thin.

What to do:
1. Preheat the oven to 400 degrees F.

2. Bring the water, vinegar and brown sugar to a boil. Add the onions and remove the mixture from the heat. Cover, and set aside until the onions come to room temperature.

3. Trim the crusts off the bread and cut the bread into thirds, making 3 rectangular pieces. Then, lightly brush both sides of the bread pieces with the olive oil and lay them down on a baking sheet.

4. Toast the bread in the oven until just crisp and lightly browned, for about 5 minutes. Remove from the heat source and cool.

To assemble:
1. Quarter, core, and very thinly slice the apple, (using a Mandoline slicer is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.

2. Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature on a pretty platter.

What you can do ahead:
Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don’t add the watercress, and cover them with a very light moistened paper towel.

This easy appetizer recipe makes 24 ham and cheese for grown ups finger food. Enjoy!

*Photo at the beginning of this post is courtesy of the Food Network. Thanks!

Anybody who knows me, knows how much I love chips and dip. And this Red Lentil and Pepper Dip is no exception. I wanted to make a healthy dip with ingredients I already had on hand (hate to interrupt my day with grocery shopping!) and discovered this divine simple recipe for a dip I know you’ll love.

Cuisinart DLC-4CHB Mini-Prep Plus 4-Cup Food Processor, Brushed Stainless Steel

What you’ll need:
- 2 red bell peppers, seeded and diced
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1/2 cup red lentil, rinsed
- 1 tablespoon lemon juice
- salt and pepper, to taste

What to do:
1. In a skillet, soften  the bell peppers and garlic in oil. Add the salt and pepper and then the chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until the lentils are tender.

2. Transfer the lentil mixture to your favorite food processor and reduce it to a creamy puree. Adjust the seasoning to your liking (I’m a salt freak, so I tend to use a little more salt). Let it cool then cover and refrigerate until cold.

3. Serve as a dip with baked pita chips, blue corn chips, veggies, or as a garnish for sandwiches. This recipe for Red Lentil and Pepper Dip makes about 1 3/4 cups.

How easy is that?

Print out the recipe for Red Lentil and Pepper Dip here.

* Photo courtesy of the Exit Music blog.

If you like salt, then you’ll like these crisps. I recommend using the more expensive Parmigiano Reggiano cheese for this recipe. It bakes up better and the flavor is outstanding.

Besides being a very simple recipe, it’s also versatile. It’s easy to exchange the one ingredient for another. For example, we have LOADS of Rosemary growing around our house, I love the fresh, pungent flavor it offers and I think it marries well with the cheese. Simply replace the Basil with the Rosemary. Keep reading for some other flavorful variations.

Wilton Easy Flex Silicone 10-Inch by 15-Inch Mat

What you need:
- 1 cup of shredded Parmesan
- 2 tablespoons of chopped, fresh basil leaves
- 1/2 tablespoon of grated lemon zest (check out this great zester)

What to do:
Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down.

Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

Oxo Good Grips Lemon Zester

This simple recipe makes about 12 crisps.

Recommended tools:
- Silicone baking sheet
- Zester Grater

A Couple of Variations:
- Substitute Parsley for Basil and orange zest for lemon zest
- Substitute Rosemary for Basil
- For a different cheese taste, try using other good grating cheeses. See more info about cheese below.

About Firm Grating Cheeses
Cheeses usually become not only firmer but more pungent as they age, so most of the cheeses in this category pack a lot of flavor.  Firm cheeses have a much longer shelf life than their softer counterparts.  Here are some great varieties that will work well with this easy appetizer for crisps.

Aged Asiago
This grating cheese is similar to Parmesan and Romano, but it’s sweeter.  There’s no need to spring for a pricey Italian Asiago – our domestic knock-offs are pretty good.  Don’t confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.

Manchego
This is a semi-firm cheese that is almost white, semi-firm, and typically used as a melting cheese. Works great for these crisps.

Aged Mizithra
A Greek cheese that is dry, crumbly, and very salty.

Romano
Romano is similar to Parmesan and Asiago, only it has a nuttier, sharper, and saltier flavor.  It’s often grated onto pizzas and pasta dishes to add flavor.  Pecorino Romano is made from sheep’s milk.

For more savory appetizers like this one, please visit the Cheese Appetizers page at Easy Appetizer Recipes.

Thank you to the Food Network for the great photo!

Here’s a wonderful, tasty recipe for a nutty appetizer that you can set out in a cute appetizer bowl for the next time you have guests over. They will disappear like magic. This simple recipe makes 3 1/3 cups.

What you need for the Maple Pecan Appetizer:
- 1/2 stick of unsalted butter
- 1/2 cup of maple syrup
- 1 1/2 teaspoons of salt
- 1 teaspoon of cayenne pepper
- 3 1/3 cups of pecan halves

Wilton Easy Flex Silicone 10-Inch by 15-Inch Mat

What to do:
Melt the butter, syrup, salt and cayenne pepper in a pan over a low heat.

Add the pecans and stir to mix all the ingredients. Leave the mixture on the heat for 2 to 3 minutes.

Spread the spicy pecan mixture on a silicon baking mat, parchment paper, or piece of foil to cool.

Arrange the sticky pecans in bowls to serve.

Helpful tools:
Silicon baking mat

For more nutty and fruity snacks, check out Snack Mixes and enjoy!

Photograph by Lara Robby/Studio D

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Try it with some lemon-thyme pita chips or baked tortilla chips and you’ll have a wonderful easy appetizer that whomever you serve it to will love.

What you need:
- 1 can (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
- 1 tablespoon lime juice
- 1  jalapeño chile , seeded
- 1/2 cup loosely packed fresh cilantro
- 1/4 cup of coarsely chopped sweet onion
- Salt
- 1 ripe avocado, halved and pitted
- 2 plum tomatoes
- Baked tortilla chips or fresh-cut vegetables

What to do:
In food processor or blender, puree beans and 1 tablespoon of the lime juice until you reach a smooth consistency. Transfer  the beans to medium bowl.

In same processor, place the jalapeño, cilantro, onion, and 1/2 teaspoon of salt; pulse until juicy and  nice and thick.

Scoop out the avocado from its peel into the bowl with the bean mixture; mash with a fork until the mixture is blended and still somewhat chunky.

Cut each tomato crosswise in half and squeeze the halves to remove seeds and juice. Coarsely chop up the tomatoes and add the onions. Stir the tomato-and-onion mixture into avocado/bean mixture until blended. If you like a little more zip to your guacamole, stir in additional lime juice to taste and/or add a drop of hot pepper sauce.

Guacamole is best served as soon as it’s made, but you can also cover and refrigerate up to 1 hour. Serve with baked tortilla chips or vegetables.

Nutritional information is for 1/4 cup.
Calories 65
Total Fat 3g
Sodium 155mg
Total Carbohydrate 8g
Dietary Fiber 3g
Protein 2g

*Photo courtesy of Good Housekeeping

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