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!

SERIOUSLY! How cute is this Black Bean Kitty Dip for Halloween? I just couldn’t resist adding this to my collection of easy appetizers. I truly believe this creative and darling idea for a festive Halloween treat will make any vegetable-hater a convert. 

The peeps at Family Fun really have it goin’ on. I just love this idea. And don’t stop with a kitty cat, why not make a witch or a scary pumpkin? – all arranged with delicious veggies and healthy chips.

If you are sick and tired of the same old sugar-loaded treats to serve on Halloween night for the spooks and goblins that you invite into your home for some eats, then do something like this Black Bean Kitty Dip.

What you’ll need:
(Printable Recipe)
- Black Bean Dip (buy it or make it)
- Assorted vegetables see the list below but don’t limit yourself, use whatever veggies you think will make your creation the best.
- Celery
- Cherry tomatoes
- Broccoli
- Bell pepper
- Carrots
- Green beans
- Mushrooms
- Olives
- Squash
- Zucchini

What to do:
1. Take the vegetables you’ve chosen and arrange them into the shape of a scary kitty or some other scary Halloween creature.  Serve with the black bean dip (or dip of your choice.) Have fun!

2. Take a picture of it first before it’s devoured. It’s your masterpiece!

Visit this Halloween Treats page for more goodies to serve up on All Hallow’s Eve…

* Many thanks for the adorable photo at the top of this post from the Family Fun website.

So, snacking is kind of my downfall in life, I guess that’s why I love easy appetizers so much. But, there are some really good, healthy snacks that are easy to make and of course, easy to eat! These Cinnamon Roasted Almonds are a perfect solution to my little “problem”. I can have them around and get my snack fix by just eating a few at a time.

The combination of the roasted almond flavor and cinnamon is so perfect. You can’t just eat one, but you can stop after about 10! Why not try them and then make more to give away to friends? It’s easy to wrap them up in tissue paper with a little ribbon. Almonds are good for you and like I said they make the perfect snack. Try this simple recipe and see if you don’t agree.

What you’ll need for Cinnamon Roasted Almonds:
- 1 egg white
- 1 teaspoon of cold water
- 2 cups of whole almonds
- 3 Tablespoons of white sugar
- 3 Tablespoons of  brown sugar
- 1 Tablespoon of  ground cinnamon
- 1/4 teaspoon of salt

What to do:
1. Preheat the oven to 250 degrees.

2. Then, beat the egg white and water until you get a nice froth going. You can do this with a whisk in a medium bowl. Add the almonds and stir the mixture until well coated.

3. Mix the two sugars, salt, and cinnamon thoroughly and sprinkle the mixture over the nuts. Stir the nuts until they are well-coated. Next, spread the almonds evenly on a baking sheet that has been lined with parchment paper or use a Silpat.

4. Roast the almonds for 1 hour, stirring about every 20 minutes. You’ll love how your home smells making this yummy recipe!

5. Allow to cool and then store in airtight containers.

Serve Cinnamon Roasted Almonds in pretty little candy dishes and enjoy!

*Thanks to Two Peas and Their Pod – the Cooking Couple for the beautiful photo.

I found this yummy recipe for Crostini with Asparagus and can’t wait to try it. Not only does it look delicious, but what a great easy appetizer to make for a party!

My hubby will testify, I hardly ever stick to a recipe completely. I’m always changing things up according to what my taste buds are telling me. So, below is the original recipe and then below that will be some things that I think I’ll try.

My philosophy is that it’s always fine to follow a recipe, of course. But if your gut (tummy) comes up with another idea, don’t be afraid to try it. I have rarely gone wrong by changing an ingredient here and there. You never know what new and fabulous recipe you can come up with by Trusting the Tummy… Give it a whirl…

Fiesta 9-5/8-Inch Oval Platter

What you’ll need:
(Printable recipe)
- 1 Baquette (1/4 inch slices)
- Fresh asparagus
- Fresh ricotta cheese
- Olive oil or truffle oil
- Salt and pepper to taste

What to do:
1. Toast the baguette slices in the oven until just turning golden.

2. Spread the ricotta on the toasted baguette slices and then top with thinly sliced asparagus.

3. Season with salt and pepper and drizzle a little olive oil or truffle oil over the slices.

Serve Crostini with Asparagus at room temperature on a pretty serving platter.

BusyMOM’s take on this recipe:
Although I really love ricotta cheese, I find it can be a little bland sometimes. So, instead of the ricotta, I’m going to make it with a fresh goat cheese and before I put the sliced asparagus on top, I’m going to sprinkle the baguette slices topped with cheese with some fresh rosemary. (I have tons of it in my backyard and I love it as a flavor enhancer) A little rosemary goes a long way… so use sparingly.

If you don’t like your asparagus super crunchy, blanch it for 30 seconds to a minute (according to how you like the level of crispiness) first, then slice it to use.

There you have it! A couple of small changes can make it a completely different easy appetizer. Does your tummy tell you to make any changes to this recipe? Tell me about them.  Enjoy!

*Photograph courtesy of Roland Bello. Thanks!

You can make them ahead of time, bring them out to get to room temperature or give ‘em a quick (really quick) hit of microwave juice to warm them up. And watch as they disappear before your eyes.

Either you like polenta or you don’t. But in my humble opinion, when polenta is seasoned and cooked correctly, there is nothing better. Sometimes, polenta-loving people object when it is in its creamy form, but that wouldn’t be a problem here. It’s crispy on the outside and perfectly delectable on the inside. It’s total comfort food in my book. See if you don’t agree.

Cuisinart Easy Grip 9-Inch Square Baking Pan

What you’ll need:
- 4.5 ounces of instant polenta
- 1/2 cup chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- 1/2 teaspoon dried oregano
- Salt to taste
- Fresh ground pepper to taste
- Sour cream
- Fresh chives

What to do:
1. Put some what in a large heavy saucepan, add the tomatoes, salt, onion and garlic and bring to a boil.

2. Reduce heat to a gentle boil; add the instant polenta and cook according to the package directions.
Polenta should start to thickened and pull away cleanly from the sides of the pan.

3. Stir in the Parmesan cheese, oregano and pepper. Spread into a 9-in. square oven-proof baking pan coated with cooking spray.

4. Cool for 5 minutes and then put the baking pan in the fridge for about 20 minutes, so the polenta hardens a little.

5. Use a knife or a spatula to cut the polenta in squares (size depends on how many squares you make. I like to make them into 9 squares, but smaller works too.) and put the pan under the broiler for a few minutes, until the surface is golden and slightly crispy.

6. Serve it up either warm or at room temperature, garnish with a dab of sour cream sprinkled with some chopped chives. Beautiful!

Some notes: For crispy-all-over polenta squares, try cutting the polenta into squares after it firms up in the refrigerator and placing the squares on a cookie sheet. Then, broil on one side until crispy and flip over the squares and broil on the other side. This is not necessary, only if you prefer a crispier texture all over. Don’t over cook!

This Polenta Squares with Sun Dried Tomatoes recipe can lend itself to a lot of variations. Using non-instant polenta would improve the taste (but not the ease of prep obviously), however, I’ve had great results with the instant variety. Try making it in a round pan and cutting it like pizza slices. And feel free to substitute ingredients: any vegetable and herb, different cheeses, small bits of smoked ham, olives… it’s only limited by your imagination. Enjoy!

Print out the recipe for Polenta Squares with Sun Dried Tomatoes here.

* Photo courtesy of Taste of Home website. Thanks!

For more great ideas for easy appetizers, please visit my official website, Easy Appetizer Recipes.

So, okay, my kiddo is back in school, and it’s September 1 and I’ve accepted… finally… that summer is over… maybe not officially, but in my book, IT’S OVER! Sigh….

However, the not-so-rational side of me is going to keep the fantasy going. It’s still hot outside and to spice it up, I’m going to try out my new jalapeño pepper roaster and grill me up some easy stuffed jalapeño chili peppers.

My mouth is already watering. See what  you think of this easy appetizer. Who says you need to have a party to make these? Make ‘em just because…

Steven Raichlen Best of Barbecue Stainless Chili Pepper Roasting Rack and Corer Set

What  you’ll need:
- 18-24 large jalapeños
- 8 ounces cream cheese, softened
- 4 ounces cheddar cheese, grated
- 8 ounces bacon
- Toothpicks

What to do:
1. Cut off the tops of the jalapeños and remove the seeds and ribs using a jalapeño corer, apple corer, or small paring knife.

2. Mix together the cream cheese and cheddar. Stuff each jalapeño to the top with the cheese mixture.

3. Cut the bacon strips into quarters. Lay 1 quarter strip of bacon on top of each jalapeño, and secure each side by pressing a toothpick through the top of the pepper. Place the peppers upright in a Chili Pepper Roasting Rack or a foil baking pan with holes cut in it to rest the jalapeños in.

4. Place the jalapeños over the cool side of the grill, cover, and cook for about 30 minutes, until the bacon is cooked and crisp. Serve easy stuffed Jalapeño chili peppers hot or at room temperature.

Print out the recipe for Easy Stuffed Jalapeño Chili Peppers here.

*Photo at the top of this post is courtesy of the Serious Eats website. Thanks!

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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I especially love goat cheese and anything that goes with it. When you make these little sun-dried tomato and goat cheese kabobs for your next gathering, make sure you make a few more than you think you’ll need. They go fast!

What you need:
- 1 (8-ounce) log fresh goat cheese, chilled
-1  cup pistachio nuts, finely chopped
- 20 sun-dried tomatoes packed in oil
- 1/2 bunch fresh basil leaves
- 20 small skewers or cocktail toothpicks

What to do:
GREAT TIP: Fill a pitcher with hot water. Dip a knife into the hot water to slice the goat cheese log in half lengthwise.

Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.

Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.

Drain the oil from the tomatoes and put onto a plate lined with a paper towel.

Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.

Deeeeelish! And it looks pretty too. This simple recipe makes 20 skewers. And for more wonderful ideas for appetizers, check out the cheese appetizers section of the Easy Appetizer Recipes website.

Photo courtesy of the Food Network.

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Be ready when friends stop by with this warm, hearty and easy appetizer made from grocery store ingredients. It’ll keep for weeks.

Even on hot days, this very satisfying and tasty goat cheese spread will melt in your mouth. I’ve tried it with goat cheese and then I’ve tried it with Feta cheese. I can’t tell which way I like it best! The goat cheese gives it a creamier texture which is wonderful, and the Feta has that nice sharpness to the flavor that I’ve always liked. You choose! Enjoy and tell me what you think!

What you’ll need:
- 8 to 12 oz. of goat cheese or feta, broken into large chunks
- 2 to 3 tsp. of olive oil
- 4 to 5 sprigs of fresh thyme
- 1/2 tsp. of whole pink peppercorns
- sliced baguette or crackers, for serving

Delicious Goat Cheese from La Tienda

What to do:
Place the cheese of your choice in a small ovenproof dish and bake it at 325 degrees for 15 to 20 minutes until it gets that lovely golden brown crust on top.

Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and whole pink peppercorns. Serve with sliced baguette or crackers. And have an Oh-my-God moment…

*Thank you to MarthaStewart.com for the great photo and adapted recipe!

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My "little Italy" backyard

But, sometimes, it’s just too hot to cook, or you aren’t in the mood. Here’s a solution:

Why not try a wine and cheese party? Here’s the beauty of doing that. YOU DON’T HAVE TO COOK!

So, if you are someone like me, who loves to have your best friends over for a fun evening of food and spirits, make it easy on yourself! I found this helpful video about making an easy wine and cheese party. Take a look and have fun!

A great place to order wine online is at Wine.com.

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