What you’ll need:
- English muffins
- Pizza sauce
- Black olives
- Green onions
- Red or green pepper
- Cheese sticks or slices

What to do for this fun Halloween snack:

1. Heat the oven to 350º F. For each pizza mummy, spread a tablespoon of your favorite pizza sauce onto half of an English muffin, toasted. You can substitute the English muffin with a Sandwich Thin. Or use whole wheat versions of both for an even healthier pizza.
2. Cut, olives in slices and place them on the English muffin for eyes. Then add round cut green onions to the middle of the olive and add bits of red or green pepper for the pupils. How cute is that??
3. Lay strips of cheese – either pull apart a cheese stick or cut strips – across the muffin for the mummy’s wrappings. Refer to the photo for placement.
4. Bake for around 10 minutes or until the cheese is melted and the muffin is toasted on the edges. Serve ‘em up!

Enjoy!

Photo courtesy of FamilyFun.com. Thanks!

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!

Don’t forget to visit Easy Appetizer Recipes for more great ideas for  your parties, gatherings and get-togethers.

The six of us have been getting together at least once a month for the last 10-12 years. I honestly don’t remember exactly how long it’s been. But within those years and those visits, we have formed a bond that I know will go on even past this life…Their friendships have carried me through tough times and each one of them has given me the gift of trust. A place that I can unburden myself and know that they support me. I sincerely do not know what I would do without them.

We’ve shared tons of laughter, some tears, weathered our children’s growing up days, the antics of our husbands, divorces, rekindled romances with past loves, more laughter, and of course FOOD! Our get-togethers are always about great food. If we don’t go out to some new restaurant, we meet at one of our homes and bring food that always amounts to an unbelievable meal. Cindy is a great cook, but so are Louise, Joan, Janet and Annie.

In this post, I wanted to share with you Cindy’s fabulous Texas Caviar Dip. This easy appetizer recipe is Heaven in a bowl. Since Memorial Day is just around the corner, this could work perfectly for a picnic or party. I added a couple of ingredients. Try it! You’ll like it! And tell the ones you are closest to how much you love them.

What you’ll need:
- 1 can of white corn, rinsed (or if you are really ambitious, cook your own corn and scrape off 16 ounces worth of corn kernals.)
- 1 can of black-eyed peas, rinsed
- green onion, chopped (to taste)
- 2 garlic cloves, minced
- red onion, minced (to taste)
- 2 ripe avocados (not too ripe!)
- tomatoes, chopped (to taste)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 2 tsp. hot pepper sauce
- black pepper (to taste)
- 1/4 cup roasted pine nuts
- chopped cilantro (to taste)
- fresh lime juice

Mix all the ingredients and refrigerate or serve immediately. Serve with baked tortilla chips or corn tortilla chips. DEEEELish!

The 5th of May is not Mexican Independence Day, but it should be! And Cinco de Mayo is not an American holiday, but it should be. Mexico declared its independence from mother Spain on midnight, the 15th of September, 1810. And it took 11 years before the first Spanish soldiers were told and forced to leave Mexico.

So, why Cinco de Mayo? And why should Americans savor this day as well? Because 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862. To continue reading about Cinco de Mayo history, click here. Otherwise, take a look at the list below of great appetizers for this well loved holiday.

7-Layer Guacamole Dip
Baked Tortilla Chips
Black Bean Cheese Dip
Chiles con Caso Dip
Chipotle Salsa
Cilantro Lime Shrimp
Corn Tortilla Chips

Flour Tortilla Chips
Frijoles Refrito Dip
Hot Asiago Dip
Mexican Guacamole
Ranchero Bean Dip
Shrimp and Avocado Cocktail
Summertime Sangria
Tex Mex Soup with Black Beans
White Cheese Dip (Queso Blanco)

Smoked Mozzarella Meatballs

Posted to Taste of Home by sarahjames on April 08, 2009

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For more great party ideas, visit our Party Planning page.

Let me know what you think of this recipe. This is especially good for those of you following Weight Watchers.

What you’ll need:

• 1 spray of olive oil cooking spray
• 1 lb. button mushrooms (about 24 large mushrooms)
• 1 tsp olive oil
• 1/4 cup onions (chopped)
• 1/4 cup sweet red peppers (chopped)
• 10 oz chopped frozen spinach (thawed and drained)
• 2 1/2 slices whole-wheat bread (chopped into bread crumbs)
• 1 tsp Creole seasoning (Cajun seasoning)
• 1/4 tsp ground turmeric

Little note: The mushrooms can be stuffed ahead of time, covered, refrigerated, and then baked later in the day to save on last minute preparation time

What to do:

Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray. Remove the mushroom stems from caps and finely chop stems; reserve caps and set aside.

Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.

Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm.

This delightful recipe makes 12 servings
Serving size is 2 mushrooms
Each serving = 0 Weight Watchers Points

For more great recipes – check out our Simple Appetizer Recipes page.

For more great recipes – check out our Holiday Appetizers page.

Party food doesn’t have to be a hassle! My goal is to give you good ideas with very little muss and fuss involved.

For more delicious recipes like this one, don’t forget to visit my website, Easy Appetizer Recipes. Have a great party!