Hors D’oeuvre, Snacks

See also:
Dips, Salsa,Spreads
Cookies:  ReeseCups, Lemon Tassies, Key Lime Bars
Quiches:  Mini
Canapes-see recipes below  [Pronounced:  canna PAY’]
Nuts:  spiced, toasted, etc.
Empanadas –  See Meat (beef or chicken)

BALLS & LOGS at the top:

CORKY’s CHEESE BALL   (Corky Cowan)

(2)  8 oz. cream cheese
2 T chopped green onion
1/4 c finely diced bell pepper – (might try 1 cucumber, shredded)
1 t seasoned salt
(1)  8 oz. can drained crushed pineapple
1 cup pecans, chopped

Mix together well all ingredients except pecans.
Shape into a ball
Roll in pecans.
Chill til 1 hour before serving
Serve with hard crackers.

OLIVE & PIMIENTO SPREAD or BALL (substitute for Krafts)
(Cherie created this recipe)

8 oz Neufachel cheese
¼ t salt
1/2 small jar chopped pimentos
10 olives (green) chopped fine
1T olive juice
1 pkg Sweet ‘n Low
½ c sour cream-optional

Mix all ingredients together well. Refrigerate.
Use as a spread
OR shape into ball and coat in chopped pecans for cheese ball.
Serve with crackers or celery.

CHEESE BALL                    (Judy Bates)

8 oz. pkg Cream Cheese, softened at room temperature
10-12 oz. sharp cheddar cheese, grated, room temperature
1 pkg Ranch Style Dressing Mix.
Pecan chips
Shape into a ball and roll in pecan chips


8 oz. pkg Cream Cheese
2 T chopped, green stuffed Olives
1/2 t Accent
2 t Lemon Juice
1 t Lawry’s Seasoned Salt
1/2 t Horseradish
1 can cooked tiny Shrimp, drained
1 c Pecan chips

Cream ingredients except pecans and shrimp.
Add shrimp last and shape into ball.
Roll in pecans. Wrap in wax paper and then in foil.
Refrigerate several hours before serving (day before is better).
Serve with unseasoned crackers.

HAM CHEESE LOG          (Edy Reese) (not tried)

1 C. shredded cheddar cheese (room temperature)
1 8oz Pkg cream cheese (softened)
1 4-1/2 oz deviled ham
1/2 C chopped black or green olives (1 small can-drained)
1/2 C finely chopped pecans.

Cream together cheese and cream cheese.
Fold in deviled ham, and then olives. Chill. (I roll this into Saran Wrap in log form. It saves getting it all over your hands and it is ready for the pecans!)
After chilling, roll in chopped pecans.
Serve with varied crackers.


1/2 lb aged white cheddar cheese, grated
1 lb grated sharp cheddar
1 bunch green onions, chopped, (green and white parts)
1 c toasted pecans
1/2 tsp. cayenne pepper
4 T Miracle Whip or mayonnaise
1 jar seedless raspberry preserves
Wheat Thin Crackers or Triskets

Line the mold with Saran Wrap (mold being a large shallow dish).
Mix all ingredients together with your hands, except preserves, and crackers.
Press mixture evenly & firmly into mold and chill for at least 3 hrs.
Invert dish onto serving platter and remove Saran Wrap.
Warm the preserves in microwave for approx. 1 min. or til thin enough to pour.
Pour the preserves over the mold.
Serve with Wheat Thins or Triskets.

I made these Chicken Canapes many many times for “munchie day” at First American Title where I worked for 15 years. There were never any left!

CANAPES (Crab or Chicken)  [Pronounced:  canna PAY’]
Following makes 20 Canapes:

(1) 10 count can of Pillsbury Golden Layer biscuits-SMALL diameter:
Split each in half, making 2 circles out of each.  Place on cookie sheet.
[Do NOT use Spring-air cookie sheet—won’t brown.]

8 oz Swanson cooked chicken, drained OR 8 oz. fresh or frozen or imitation crab, chopped fine.
1-1/2 c grated Gruyere cheese ( or grated Swiss)
1/2c mayonnaise (NOT salad dressing)
½ t curry powder
1 t lemon juice, freshly squeezed (optional)
¼ t minced garlic
2 t horseradish
1 T parsley flakes + leaves to garnish tops with
2 green onion, chopped fine

If blending chicken in food processor – remove it and mix with other ingredients—(if continue mixing in processor – chicken goes to mush)
In medium size mixing bowl, combine all ingredients.
Using 1” ice cream scoop, place one dipper on each biscuit.
Don’t put more than 1 dipper or will run off.
Sprinkle with curry on top.
Garnish with parsley leaves (optional)
Bake as directed on biscuit can (400° for 8-10 min).
Serve hot out of oven!

MUSHROOM CANAPES     [Pronounced:  canna PAY’]
Makes 24 canapes.

Saute in 1-2 T butter:
½ lb fresh mushrooms, washed, dried, chopped
1-2 green onions, chopped fine
Season with Garlic Salt and black pepper
Drain off juice!

MIX:  ½ c fresh grated Parmesan cheese or Monterrey Jack
2 T grated Parmesan Cheese-OPTIONAL
1 t prepared horseradish
1 T dried Parsley Flakes
6 slices bread or 24 toast cups
OPTIONAL:  Top with crumbled Bacon; chopped green onion; Italian Seasoning.
OPTIONAL:  Add browned, crumbled pork sausage with 1-2 T Mayonnaise

Trim crusts from bread and spread one side with soft oleo.
Cut into 4 squares.
Place squares buttered side down on cookie sheet. OR use prepared toast cups.
Spoon a small amount of mushroom filling onto bread.
Bake at 400° for 5 min, til cheese is melted and serve hot.
Can make up mushroom turnovers and freeze; and then bake right from freezer.

SHRIMP CANAPES       [Pronounced:  canna PAY’]
(Makes 24 canapes)

3/4 c Mayonnaise
1/4 t Worcestershire Sauce
1/8 t hot sauce
4-1/4 oz. can tiny Shrimp, drained
1/3 c grated Parmesan cheese
1/3 c (1.3 oz) shredded Swiss cheese
2 T Dried Parsley Flakes

Preheat oven to 400°.
Combine first 4 ingredients.  Then add next 3 ingredients.
Spoon filling into toast cups or on buttered bread squares, butter side turned down on baking sheet.
Sprinkle with paprika.  Garnish with sprigs of parsley, if desired.
Bake at 400° for 8-10 min. til bubbly & cheese is melted.

TOAST CUPS (use for Canapes with hot or cold fillings)

NOTE:  Either lightly butter the bread OR grease the muffin pan.
All can be made ahead and frozen.

MEDIUM:  Cut circles using small biscuit butter.
Butter both sides. Press into petite muffin pans or tart pans.
Bake at 375° til lightly browned, about 10 min.
May be made ahead and frozen.

SMALL:  Preheat oven to 400°. Roll each bread slice to 1/4″ thick.
Cut with 2-1/2″ daisy-shaped cutter.
Lightly brush each side of bread with melted oleo.
Place in petite muffin baking pans.
Bake at 400° for 8-10 min. or til lightly browned.

LARGE:  Whole slices bread with crust trimmed off.
Lightly butter both sides of bread.
Press each slice into a 10-oz custard cup.
Bake at 350° for 15 min. or til lightly browned.

Can also use puff pastry, filo tart shells or cream cheese pastry.

CREAM CHEESE PASTRY for Canapes/Turnovers

8 oz. cream cheese, softened
2-1/4 c flour
3/4 c butter, softened

Combine 3 ingredients.  Shape dough into ball.  Cover & chill 1 hr.
Pat or roll dough to 1/8” on lightly floured surface.
Cut with 3” round cutter.
Spoon 1 tsp. filling on half of each dough circle.
Fold dough over filling.
Press edges together with a fork to seal.
Place on ungreased baking sheet.
Brush with beaten egg mixed with water OR melted butter.
Bake at 400 ° for 15 to 20 min or til edges are lightly browned.

HAM PINWHEELS – Revised 4/9/12

8 oz. cream cheese, softened
1 T grated onion
2 T horseradish
Dash Worcestershire Sauce
4 oz. Smoked Sliced Beef, Ham or turkey
Green stuffed olives or dill pickle, quartered
Pretzels STICKS

Blend cheese, onion, horseradish and sauce til spreading consistency.
Lay out 5 slices on 18″ piece of foil.
Lay out 2 more rows to form a rectangle of meat.
Spread with cheese mixture.
Place olives, end to end down one side of meat slices.
Starting with olive side, roll up as jelly roll using foil to bring up meat at beginning of roll.
Use fingers to roll until complete. Chill.
Just before serving, slice into 1″ slices (1 olive in center of each slice)
Serve with pretzel in each for stick.

HAM  PINWHEELS        (6/2004)
Makes about 50.

(10)  8″ flour tortillas  (Mission brand is very good)
(20)  4″ x 6″ slices (NOT shaved) ham (NOT sweetened ham )
3  whole dill pickles cut into 8ths longwise, to make strips
1 recipe Herbed Garlic Cheese Spread – see: Dip/Spreads

Spread about 3T Garlic Cheese Spread over each tortilla.  NOTE: When rolling the pinwheel, the spread gooshes out the far side, so don’t spread it close to that edge.
Top with 2 ham slices in a cross pattern.
Place pickle on side where you will begin rolling. (May have to cut a strip to make pickle go all the way across tortilla.)
Starting at edge with pickle and roll up tightly.
Place in container with lid and refrigerate til firm.
Cut off ends of each roll slightly so all pinwheels will be flat on the bottom.  Cut roll into 4 or 6 slices.


Mix Together:
1-1/2 stick oleo, melted (1-1/4 cup)
2 T Worcestershire
1 T soy sauce

Drizzle over, stirring constantly so all gets coated with some:
4 c Rice Chex
4 c Corn Chex
Stick Pretzels
4 t garlic powder
1/2 t cayenne pepper
l T parsley flakes
1/2 t onion powder
1 t celery salt
2/3 c Parmesan cheese

Spread in (2) 9 x 13 pans and bake at 350° for 15 minutes total, stirring often.


Cheese fish crackers
Miniature pretzels (not straight kind)
1 pkg Ranch dressing mix

Mix crackers, etc. with Ranch Dressing mix.  Sprinkle with oil and pour into plastic bag.
No baking needed.

STUFFED MUSHROOMS     (rev 1/06)

2 lbs large Mushrooms, fresh
1/4 c Parmesan cheese
3 T Parsley Flakes
1-1/2 t Sage
1/2 t Garlic Powder
1/2 t Pepper, Black
6 oz. StoveTop Stuffing Mix for Pork; *NOTE: If use Savory Herb Stuffing Mix, leave out spices above
OPTIONAL:   Onions, sliced FINE; Shrimp,cooked, chopped; 4 oz Crabmeat, cooked, chopped;  or Pork Sausage, cooked, crumbled

Wash mushrooms, remove and chop stems.
Melt 1T margarine in glass pie plate.
Place mushrooms caps in plate, rounded side UP so won’t hold water.
Salt well with garlic salt.
Microwave for 2 min. Fix stuffing per pkg. directions.
Mix prepared stuffing, Parmesan cheese, spices, chopped stems and desired optional items.
Stuff mushrooms (ice cream scoop works well), forming dome shape.
Place in pie plate, edge to edge so they won’t turn over.
Bake at 375° for 15-20 min; OR broil 3 min.


1½ c Bisquick
½ lb cheddar cheese, grated (1 cups)
½ lb Owens HOT sausage or more (raw, ground)

Let cheese stand til it reaches room temperature.
Mix remaining ingredients with cheese well. Make into 1″ balls.
Cook at 350° on  baking sheet for 15-20 min.
Can bake with WOODEN toothpick standing up in each one.


1 lb Jimmy Dean Hot Sausage
1 c shredded cheese
1 pkg Mexican Cornbread Mix
1 egg

Mix well with mixer.
Roll into 1” balls.
Bake on cookie sheet at 350° degrees for 15-20 min.


1 lb thin sliced lean square Ham slices (lunch meat pack)
16 oz Cream cheese – can add 2 T parsley, salt pepper, garlic*
or use seasoned garlic-chive cream cheese
(*Use 3 cloves minced garlic to 8 oz. Cream cheese)
Whole Pickles-Claussen dills are good!

Remove pickles from jar and let juice drain off before starting.
Spread cream cheese on ham.
Then wrap 2 slices ham around the pickle.
Chill when finished.
When ready to serve, cut into slices about 1/4″ to 3/8″ thick.
Place on serving plate.
Can stick a toothpick in the slice to hold the ham in place.
Put wax paper in between layers.
Don’t slice more than 2 hours ahead-as pickle juice seeps through if left too long before serving.
*If cream cheese doesn’t spread easily, add ½ c sour cream.


Thin Sliced ham
cream cheese mixed with Hidden Valley Ranch mix (if it’s too thick, thin with a little sour cream)
Sweet pickles

Spread cream cheese mixture on ham slice.
Put a pickle spear on this and roll the ham around it.
Then chill till firmer.  Slice in pieces….these are easy, but tasty.


1 pkg Spicy or Regular Flavor Jimmy Dean or Owens Pork Sausage
1 lb ground beef meat
1 finely chopped onion
16 oz. to 32 oz. bag coleslaw mix
3 T fresh ginger, finely chopped
3 T fresh garlic, finely chopped
1 T black pepper and 1 t salt
1 pkg. egg roll wrappers; or flour tortillas; or large biscuits

In large skillet over medium heat, cook sausage and ground beef with onions til no longer pink. Drain off liquid.
In microwave-able dish, place slaw, garlic, ginger, pepper and salt.
Cook til no longer crisp. Drain in colander.

(A) Assemble in egg rolls per directions using 1/3 cup and fry til golden;
OR (B) serve in heated flour tortillas;
OR (C) flatten biscuits and place 1/3 c meat mixture on it, fold over and crimp, making an empanada and bake per biscuit directions
SERVE with dipping sauce:  spicy mustard; OR sweet & sour; OR soy sauce.

Makes 10

(1) can 10 count GRAND size biscuits
Roll out each biscuit to 5″ circle.
Place approximately ¼ cup meat on one side.
Fold over into a half-circle shape.
Crimp edges with a fork so stays together.
Prick each empanada about 3 times with fork.

5 oz. can cooked chicken
¼ t curry powder
1 t lemon juice, freshly squeezed
¼ t minced garlic
4 T mayonnaise (1/4 c)(NOT salad dressing)
¾ c grated Gruyere cheese (type of Swiss) or grated Swiss cheese
2 t horseradish
1 T parsley flakes
1/8 t salt—taste first—may not need any
1 green onion, chopped very fine

OPTIONAL:  Brush with GLAZE of  1 egg, beaten;  OR: 1 egg white, 2T water, 1/4 t salt.
Bake as directed on biscuit can.  Serve hot out of oven!
NOTE:  Do NOT use Spring-air cookie sheet—won’t brown.

RAYE’S SALAMI ROLLS        2/06 (Raye Brown)

8 oz cream cheese, softened
1 T dill pickle juice
Chopped dill pickles
1 lb sliced thin deli Hard or Genoa Salami

Mix  cream cheese, pickle juice and pickles.
Spread on slice of Salami.  Roll up in desired fashion.


8 oz can unsweetened crushed pineapple, drained
4 oz. tiny shrimp, rinsed, drained
¼  c mayonnaise
1T finely chopped green onion
2 t Dijon Mustard
1-1/2 t minced fresh dill
1 med. cucumber cut into ¼” slices
Fresh dill sprigs for garnish

Combine first 6 ingredients.  Spoon onto cucumber slices.
Garnish with dill sprigs, if desired.

PIGS IN A BLANKET        (Judy Bates)  Rev 9/25/16

1 pkg Hillshire Farm Lil Smokies wieners, drained
1 or 2 cans crescent rolls–OR
OR 11 oz. can refrigerated breadsticks
OPTIONAL:  Kraft cheese singles, cut into 4 strips each
OPTIONAL: 1 T poppy or sesame seeds

Unroll crescent roll dough. Separate into triangles. Cut each triangle lengthwise in half. Place a wiener & cheese strip at short side of each dough triangle. Roll up, press to seal.

OR unroll breadstick dough, separate at perforations, making 12 strips. Wrap 1 piece of dough around each wiener & cheese. Press to seal.
Place seam side down on a baking sheet. Sprinkle with seeds.
Bake at 375° for 10-13 min. or til lightly brown.
OPTIONAL: Serve with mustard or ketchup for dipping

SMOKIE WRAPS        (Joan Norris 3/09)

Little smokie sausages
Canned whole mild Jalapeno peppers
Bacon, cut one slice in 3 pieces
Brown sugar

Cut Jalapeno peppers in half or fourths (long ways–not in circles)
Make slit in smokie weiner lengthwise and insert piece of Jalapeno pepper
Roll bacon around weiner. Secure by inserting WOODEN toothpick
Roll lightly in brown sugar
Bake at 350 ° for about 40 minutes til bacon is slightly crispy.

CRESCENT SAUSAGE BITE  (Julie Crowell 2013)

1 lb. hot sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages crescent rolls
Dash salt & ground black pepper

Brown sausage; drain. Add a dash of salt and pepper.
Blend in cream cheese until the cream cheese is melted.
Unroll one package of crescent rolls and place on a baking sheet.
Gently press seams together to seal them.
Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-Inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture.
Press the edges together to seal & press the seams together.
Bake at 375° for about 20 min. or until crescent roll dough is golden brown.
Cut into small squares with pizza cutter and serve.


Ore Ida Tater Tots
Thin sliced bacon
Cut each bacon in halves
Wrap a piece of bacon around each tot.
May want to put a toothpick thru it to keep bacon from coming unwrapped
Place on cookie sheet.
Bake at 430° degrees for 18 min. (yes it says 430—go figure!)

MUSHROOM “Bruschetta”    (April Cochran)

8 oz fresh mushrooms, thinly sliced
2-3 green onions, thinly sliced
3 oz Swiss cheese, thin sliced, cut into tiny squares about 1/2″ square or less
1 med size tomato, diced & peeled (optional)

DRESSING:  ¾ c oil & ¼ c vinegar and some Cavender’s All Purpose Greek Seasoning Mix

Mix dressing and add mushrooms and tomatoes.
Refrigerate awhile or overnight.
Immediately before serving, add cheese.
Not good left over after cheese has been added!!!!
Serve on slices from a loaf of French or sour dough bread (lightly toasted on both sides and cut at an angle.)

DOT’S BREAD STACKS         (Dot Berry- 2/20/11)

1/2 lb American cheese slices
2 sticks margarine – room temperature
1 loaf white bread
Cut off crusts off bread slices
NOTE:  Each stack uses 3 slices of bread

Use food processor or blender to mix margarine & cheese
Use non-stick baking sheet.
Spread cheese mixture on top of 1 slice bread.
Stack another slice on top and spread it (don’t spread bottom of stack).
Cut stack diagonally TWICE so each slice of bread makes 4 triangles
Spread filling on all sides of stack.
Bake at 400° for 10 min.   Or 350° for ? min.


Great Sunday Night Snack!!

1 tube (8 oz) refrigerated crescent rolls
1/2 lb fresh mushrooms, sliced thin (2 cups)
4 T margarine, melted in bowl large enough to hold mushrooms
1/4 c grated Parmesan cheese (Kraft powdered kind)
1 t Italian seasoning
1/2 t garlic salt

Preheat oven to 375°.
On baking sheet, separate crescent dough into 4 rectangles and firmly press perforations to seal.  Make dough all one big piece. Seal seams.
Toss mushrooms in melted margarine.
Spoon mushrooms over dough.
Sprinkle with Parmesan cheese and Italian seasoning.  (too much butter makes crust soggy)
Bake at 375° for 15-20 min, til crust is golden brown.  Cut into squares.

See Directions at end
Various Filling follow….

1 pkg won ton wrappers – Makes about 30.
1 lb ground sausage, browned (Jimmy Dean or Owens regular or hot)
1 cup Monterrey Jack cheese, shredded (up to 1.5 cups)
1 cup cheddar cheese, shredded (up to 1.5 cups)
½ c ranch dressing
½ c red pepper, chopped (optional)
green onion, chopped (optional)

8 oz cream cheese
8 slices bacon, crisply cooked, crumbled
1/3 cup Parmesan cheese
2 chopped green onions
2 T chopped parsley
1 T milk

8 oz cream cheese, softened
2-3 T horseradish sauce
¾ cup chopped cooked imitation crabmeat or cooked shrimp
2 chopped green onions

SEAFOOD FILLING (Crab & Shrimp):
2 c cooked cocktail/salad shrimp (frozen, thawed, cut in small pieces)
1 c imitation crabmeat, cut into small pieces
1 t seafood seasoning blend
1 t garlic powder
1-1/2 c (6 oz)  shredded Mexican cheese blend
1 t dried parsley flakes

Preheat oven to 350°.
Spray mini/petite muffin tins and insert won ton wrappers to form small cup.
Bake 5 min.  Allow wrappers to cool.
Fill won ton wrappers with 2-3 tsp filling.
Bake for 10 min. more til bubbly
Some recipes don’t prebake – just fill and bake at 375° for 5-10 min.

Great mini sandwiches for a crowd!

24 King’s Hawaiian rolls
1 lb deli ham slices
½ lb Havarti Cheese (or Swiss)
1-1/2 t Dijon mustard
½ t Worcestershire sauce
½ c butter (1 stick)

Cut rolls in half.
Cut meat and cheese to fit inside rolls easily.
Layer slice of meat & cheese on bottom half of roll
Melt butter, mustard and Worcestershire sauce.
Brush butter mixture on TOP of rolls (does NOT go inside them)
Bake 15-20 min at 350°


Sharp or Extra Sharp Cheddar Cheese or Gouda.
Other types cheese can be used, but NOT American or Velveeta!
Soft cheeses like Havarti of Jack may not turn out crispy.
Cut slices 1/8″ thick and about 1″ square
Place 10 slices on microwave plate around outer edge
(NONE in the center!)

Micro on high 2 ½ min. (actual timing depends on your micro power)
Cool for 1 min. Will harden in 2 min and be ready to eat.
Should be very crunchy—not chewy.
Remove from plate with spatula.

If cheese breaks into several pieces–it was cooked too long
If it bunches up and is gooey–it wasn’t cooked long enough.
Return to micro and cook longer in 30 second increments.