These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store.

Note: Both party appetizer recipes yield 8 servings.

Cocktail Kebabs

Ingredients:

8 large Shrimp, cooked
1 Garlic clove, crushed
2 Green onions, trimmed
2 tbsp Lemon juice
1/2 Red bell pepper, seeded, cut in thin strips
2 tbsp Olive oil
1 tsp Sugar
1 tsp Coarsely ground mustard
8 small Ripe or green olives
1/4 tsp Creamed horseradish

Instructions:

Remove heads and body shells from shrimp but leave on tail shells. De-vein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels.

VARIATION: Add small slices avocado to shrimp mixture.

Crispy Wontons

Ingredients:

3/4 lb Ground Pork
1/2 tsp Grated Fresh Ginger Root
8 Chopped Water Chestnuts
1 lb Wonton Skins
1/4 cup Chopped Green Onions & Tops
Vegetable Oil For Frying
1 tbsp Soy Sauce
Catsup
1/2 tsp Salt
Hot Mustard
1 tsp Cornstarch
Sweet & Sour Sauce

Instructions:

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.

If you have enjoyed these party appetizer recipes, you will find the Easy Appetizer Recipes section very interesting.

**MUST TRY** Recipes: Easy Chicken Recipes and Easy Salad Recipes

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Jonathan loves eating! If you are like him, then you definitely need to visit Easy Recipes Secrets– The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!

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Christmas recipe makes 8 slices
calories per serving: 720 cals
Preparation time: 45 minutes
Cooking time: 10 minutes
Not suitable for freezing

Christmas recipe ingredients:

* oil for greasing
* caster sugar, 125 g (4 oz)
* flour, plain 75 g (3 oz)
* eggs, 3
* cocoa powder, 30 ml (2 tbsp)
* chestnut paste, can of sweetened 440 g (15.5 oz)
* icing sugar
* decoration, holly sprigs

Christmas recipe instructions:

1. Prepare a swissroll cake tin, about 13 x 9 inch, inserting greaseproof paper into the greased tin and then greasing the paper itself. Shake a small amount of caster sugar around the tin, then do the same with some flour, finally shaking out the extra.

2. Whisk the eggs and sugar in a bowl placed over steam from water at just at boiling point. Be careful not to over heat the mixture. It should be just thick enough to make strands as you lift the whisk out of the ingredients.

3. Take thr mixture away from the heat and continue whisking as it cools, (about 5 minutes). Blend in the cocoa powder and flour followed by hot water (15 ml, 1 tbsp).

4. Take the tin from step one and pour in the mixture. Bake at gas mark 6 (200 degrees centigrade, 400 F) until the cake has come away from the sides of the tin a bit (about 10 minutes).

5. Remove the cake from the tin and place on greaseproof paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.

6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.

7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.

8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.

9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.
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Milk Chocolate praline recipe, from the archives of Recipe Ideas

Chocolate fudge cake cookies stuffed with macadamia nuts and white chocolate morsels. Mmm mmm – it doesn’t get any better than this.

2/3 cup macadamia nuts, coarsely chopped
1 pkg chocolate fudge or devilÂ’s food cake mix
1/3 cup butter or margarine, melted
¼ cup sour cream
1 egg
1 cup white chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees.

Place nuts onto ungreased 15×10x1-inch jelly roll pan. Bake for 7 to 10 minutes or until lightly toasted.

Combine cake mix, butter, sour cream, and egg in large bowl. Beat at low speed for 1 minute, scraping bowl often. Increase speed to medium; beat 1 minute (dough will be thick). Stir in white chocolate and toasted macadamia nuts by hand.

Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Let stand 2 minutes; remove from cookie sheets.

About the Author

© Donna Monday
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This is a recipe for twice baked potatoes with mushrooms and chives and butter. Twice baked potato recipe.

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