Delicious Deviled Eggs by Wendi Taylor

Everyone loves deviled eggs. This variation is creamy and delicious, slightly tangy, and extra delicious. Great for parties & luncheons, or as an appetizer or side with the main meal.

Chicken & Rice Puffs by Chef Smith

Great for any wedding or cocktail party

Sausage-Bacon-Apricot Kabobs by Chef Smith

Seafood Canape by Chef Smith

corn and cheese ball by sunil k.nayar

this is one of very easy and tasty dish made with corn kernels and cheese. best for appetizers and snacks.

vegetable twist by sunil k.nayar

very easy to make.

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

GRILL-A STUFFED MUSHROOM by GARY ESTESS

WE BEEN COOKING THIS FOR 8 YEARS AND IT IS A HIT.

Sausage Cheddar Balls by Chef Smith

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…

Easy Oatmeal Cookies by Ben

Fast and easy oatmeal cookies that are thick with chewy edges and soft centers! One bowl to wash, no mixer to drag out.