The document provides recipes for several hors d'oeuvre options including: 1) Bistro Beef Bites made with cream cheese, horseradish, rye bread, roast beef, sour cream and tomatoes. 2) A Cheddar-Veggie Appetizer Torte made with crackers, cheese, zucchini, mushrooms, onion and cream cheese baked in a springform pan. 3) Cheese Bites made by mixing butter, flour, cheddar cheese, pepper and baking into small balls. The recipes offer variations on dips, spreads and small bites to serve as appetizers.

1. Hors d’oeuvre Recipes Click to move to next slide.To print a slide, click File > Print > Current Slide

2. Hors d’oeuvre Recipes Bistro Beef Bites RecipeIngredients4 ounces cream cheese, softened 1 tablespoon prepared horseradish16 slices snack rye bread1/4 pound sliced deli roast beef6 tablespoons sour cream8 grape tomatoes, halved16 sprigs fresh parsley, stems removedDash each salt and pepperDirectionsIn a small bowl, combine cream cheese and horseradish. Spread over bread slices. Top each with beef, sour cream, a tomato half and a parsley sprig. Sprinkle with salt and pepper. Yield: 16 appetizers.

3. Hors d’oeuvre Recipes Cheddar-Veggie Appetizer TorteA line forms quickly behind this quiche-like torte at family gatherings. The wedges are easy to eat as finger food-plus, it's delicious hot or cold.Ingredients1-1/3 cups finely crushed multigrain crackers1/4 cup butter, melted2 cups (8 ounces) shredded sharp cheddar cheese1 small zucchini, finely chopped5 small fresh mushrooms, sliced1/3 cup finely chopped red onion1/4 cup finely chopped sweet red pepper1 tablespoon olive oil1 carton (8 ounces) spreadable garlic and herb cream cheese4 eggs, lightly beaten2 tablespoons crumbled cooked bacon2 tablespoons grated Parmesan cheeseDirectionsIn a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in.springformpan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms,onion and red pepper in oil until tender. Spoon over cheese. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers. Yield: 16 servings. Nutrition Facts: 1 serving (1 slice) equals 164 calories, 14 g fat (8 g saturated fat), 96 mg cholesterol, 267 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein. © Taste of Home 2010

4. Hors d’oeuvre Recipes Cheese Bites - EASY 1/2 - cup warm butter or margarine1 - cup plain flour2 - cups grated medium or sharp flavor cheddar cheese1/4 - tsp ground Cayenne pepper1 - tsp paprika/red pepperMakes 35 cheese appetizersPreheat oven to 400˚F Mix the butter, pepper and flour together. Add the cheese and mix in well. Shape into small bite-size balls Arrange on a baking sheet and bake in a preheated oven (400˚F) for about 10 minutes. Delicious and easy to make. They mix up fast and cook in 10 minutes. We also make these as a snack food for our family. Especially on those nights when our kids are having a slumber party and plain old popcorn just won't cut it.Our kids like to dip them into ketchup. Come to think of it; they like to dip just about everything into ketchup.You can add some crumbled bacon, sausage or ham into the batter. Also, try some chopped green onion for a stronger taste.

5. Hors d’oeuvre Recipes Cheese Dip with ShrimpHere's an intriguing version of the standard two-ingredient party dip. Yield: About 6 cups dip (serving size: 1/3 cup dip and about 6 chips)Ingredients2 teaspoons butter1/2 cup chopped onion3 garlic cloves, minced1 pound shrimp, coarsely chopped1 pound light processed cheese, cubed (such as Velveeta Light)1 (10-ounce) can diced tomatoes and green chiles, undrained1 (10-ounce) can diced tomatoes and green chiles, drained1/2 cup chopped green onions5 1/2 ounces baked tortilla chipsGreen onion strips (optional)PreparationMelt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add shrimp; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in shrimp mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.Nutritional InformationCalories: 115 (29% from fat), Fat: 3.7g (sat 2.1g,mono 0.9g,poly 0.4g) , Protein: 13.7g, Carbohydrate: 12g, Fiber: 1g, Cholesterol: 39mgIron: 0.7mg, Sodium: 559mg, Calcium: 166mg http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000833300

6. Hors d’oeuvre Recipes Cherry Chutney Cheese TortePrepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.Yield: 12 servings (serving size: 1 torte wedge and 5 bread slices) 2 cups plain low-fat yogurt2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened1/4 cup packed brown sugar1/4 cup egg substitute1 tablespoon fresh lemon juice1/4 teaspoon saltCooking spray1/2 cup Cherry Chutney(next page)12 pecan halves1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slicesPlace colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Preheat oven to 325°. Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.Page 1 of 2

7. Cherry Chutney:2 cups chopped peeled Granny Smith apple (about 1 medium)1 cup dried sweet cherries2/3 cup chopped onion1/2 cup water1/2 cup red wine1/3 cup sugar2 tablespoons white wine vinegar1 tablespoon grated peeled fresh ginger1 jalapeño pepper, choppedPreparation: Combine all ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover; increase heat to medium-high. Cook 15 minutes or until most of liquid evaporates. Cool completely.Note: Nutritional analysis includes Cherry Chutney. CALORIES 182 (28% from fat); FAT 5.8g (sat 2.1g,mono 1.9g,poly 1.4g); IRON 0.7mg; CHOLESTEROL 9mg; CALCIUM 62mg; CARBOHYDRATE 28g; SODIUM 189mg; PROTEIN 5.3g; FIBER 1.8g Cooking Light, DECEMBER 2005Page 2 of 2

8. Hors d’oeuvre Recipes Chipotle-Apricot Cream Cheese Spread 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup apricot preserves 1 chipotle pepper in adobo sauce, finely chopped 2 Tbsp. water 1 green onion, finely chopped RITZ Crackers or RITZ Snowflake Crackers SPREAD cream cheese onto bottom of pie plate. COOK preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese. SERVE with/on crackers. Kraft Foods recipe

9. Hors d’oeuvre Recipes Cocktail Meatballs in Cranberry-Pinot Noir SauceThis recipe was shared by Sharon Beran of Beran Vineyards of Hillsboro, Oregon. These meatballs are easy to make and so good and they are so addictive!2 pounds extra-lean ground beef*1 1/2 cups fresh homemade bread crumbs**1/2 cup finely chopped celery1/2 cup finely chopped onion2 eggs1 tablespoon Worcestershire sauce2 teaspoons garlic salt1/4 teaspoon pepperPinot Noir Sauce (see recipe below)* 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.** Learn how to make homemade bread crumbs.Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way. Shape into 1-inch balls. Place in one layer in prepared baking pan. Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock pot); pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or skewers.Prepare Cranberry-Pinot Noir Sauce (next slide)Page 1 of 2

10. Cocktail Meatballs in Cranberry-Pinot Noir Sauce (cont’d)NOTE: Meatballs may be made in advance, After baking the meatballs, freeze in plastic bags. When ready to use, place the frozen meatballs in the prepared Cranberry-Pinot Noir sauce and let simmer in the slow cooker for approximately 1 hour to thaw.Makes 50 small (1-inch) meatballs. Cranberry-Pinot Noir Sauce:1 (16-ounce) can whole cranberry sauce1 cup firmly-packed brown sugar1 cup Pinot Noir wine*2 teaspoons hot Chinese mustard* Any red wine may be substituted.In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.Page 2 of 2

11. Hors d’oeuvre Recipes Cream Cheese n Herb Cucumber Bites1 carrot, shredded (about 1/2 cup), divided 1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese 2 cucumbers, cut lengthwise in half, seeded RESERVE 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. CUT each cucumber half into 5 pieces to serve.

12. Hors d’oeuvre Recipes Easy Turkey-Tortilla Roll-Ups 3 flour tortillas (6 inch) 3 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese 12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast 3/4 cup shredded lettuce SPREAD tortillas with cream cheese; top with turkey. PLACE lettuce on bottom halves of tortillas; roll up. CUT each into 4 slices.

13. Hors d’oeuvre Recipes FiloTomato Tart7 sheets filo (Phyllo) dough, thawed 5 tablespoons salted butter, melted 7 tablespoons grated parmesan cheese, divided 1 cup very thinly-sliced onion1 cup shredded fresh mozzarella cheese8 Roma tomatoes, cut into 1/8-inch thick slices* Thyme leaves or basil leaves, mincedSalt and freshly-ground black pepperCut tomatoes very thin so juices evaporate while baking or dough will be soggy. Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay one (1) sheet filo (Phyllo) dough on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon parmesan cheese. Repeat layering five (5) more times (with filo dough, butter, and parmesan cheese), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon parmesan cheese. Scatter onion slices across filo dough, top with mozzarella cheese, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme or basil and salt and pepper to taste. Bake until the filo is golden brown, approximately 30 to 35 minutes. Remove from oven and let cool 10 minutes, then serve. Serves many as an appetizer - Makes about 20 (3-inch squares).http://whatscookingamerica.net

14. Hors d’oeuvre Recipes Ham & Cheese Cups Ingredients: 2 cups finely shredded cheddar cheese 2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped 3/4 cup mayonnaise 1/3 cup real bacon bits 2 to 3 teaspoons Dijon mustard 1 tube of large refrigerated flaky biscuits PreparationIn a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press into the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture. Bake at 450 degrees for 10 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. A delicious addition to any party. The blend of cheese, ham and bacon combine to make this a very tasty appetizer that won't last long when you put them out on the table.You will need some mini muffin pans to make these with. If you don't care for ham then you can also use chicken, sausage or just about any meat that you like. Or, if you are a Vegetarian, skip the meat and load them up with your favorite veggies. As an added flavor you could put in some chopped green onions or bell pepper

15. Hors d’oeuvre Recipes Layered Sun-dried-Tomato-and-Basil SpreadIngredients2 (8-ounce) packages cream cheese, softened3/4 cup butter, softened1 teaspoon salt, divided1/4 teaspoon pepper1 1/3 cups sun-dried tomatoes in oil, drained2 (3-ounce) packages cream cheese, softened and divided1/3 cup tomato paste4 garlic cloves, chopped1 1/2 cups firmly packed fresh basil1/4 cup pine nuts2 tablespoons olive oil2 tablespoons fresh lemon juice1/4 cup grated Parmesan cheeseVegetable cooking sprayGarnishes: fresh rosemary sprigs, sun-dried tomatoes. Crackers or baguette slicesPreparationBeat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

16. Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

17. Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

18. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

19. Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices. Brenda Dills, Charlotte, North Carolina, Southern Living, NOVEMBER 2005

20. Hors d’oeuvre Recipes Little BLT’s1 – Container of cherry tomatoes about 24 ½ – cup mayonnaise or Miracle Whip ¼ – cup green onions, chopped 2 – tablespoons chopped fresh parsley 1 – pound bacon, cooked and crumbled Small can sliced black olives (optional)Preparation:Cook Bacon and crumble after it has cooled. In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside. *Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Before serving, you can top them with some sliced black olives, parsely or some more chopped bacon. *Easy tip: Top roma tomato slices with BLT mixture and serve on platterrather than stuffing cherry tomatoes.

21. Hors d’oeuvre Recipes Mini Chicken Burgers with Mint For a heartier appetizer option, try these succulent mini burgers made with ground chicken and Thai seasonings. Serve them atop toasted pita or between soft potato rolls for easy pick-up. These succulent delights are adapted from NilouferIchaporiaKing'sMy Bombay Kitchen. You can make the burger mixture ahead of time; it keeps for up to two days wrapped in plastic and refrigerated.1 pound(s) ground chicken or turkey1 small red onion or yellow onion or green onions, finely chopped1 tablespoon(s) finely chopped ginger1/2 cup(s) chopped fresh mint1/2 cup(s) chopped fresh cilantro (including stems)1 large egg, lightly beaten1 or 2 small green Thai chilies 1/2 teaspoon(s) salt1 teaspoon(s) olive oilCombine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties (or smaller).Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).

22. Hors d’oeuvre Recipes Miniature Artichoke Tarts 2 small jars marinated artichoke hearts1 cup finely chopped onion1 clove garlic, minced5 eggs1/4 cup fine dry bread crumbs*Salt and pepper to taste1/4 teaspoon dried oreganoDash hot pepper sauce or to taste2 cups shredded sharp cheddar cheeseLearn how to Make Homemade Bread CrumbsPreheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade. Chop artichokes into small pieces; set aside.In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic brown).In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot pepper sauce. Blend in cheddar cheese; stir in artichoke pieces.Spoon mixture into a well-greased non-stick small tartlette pans or mini muffin pans. NOTE: The tarts can be hard to remove from the tins if not well-greased (even in non-stick tins). Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pans. Refrigerate until ready to serve. Let come to room temperature before serving.Makes about 3 dozen

23. Hors d’oeuvre Recipes Monday Night Football Nachos1 pound extra-lean ground beef (hamburger)1 package taco seasoning mix or 1/2 cup diced jalapeno chile peppers*1 (16-ounce) can refried beans1 large onion, chopped2 cups shredded sharp cheddar cheese**Corn or tortilla chips1 head lettuce, choppedAvocado slices or GuacamoleSour CreamChopped tomatoesTaco Sauce or Tomato Salsa* Vary the hotness of the nachos to your taste. ** You can substitute with a variety of different cheeses, such as hot pepper cheese, or Monterery Jack cheese. In a large frying pan over medium-high heat, add ground beef and taco seasoning mix or chile peppers; saute until brown. Remove from heat and drain off any fat.

24. On individual serving plates or a large ovenproof platter, spread refried beans, ground beef, onion, and cheddar cheese. Arrange corn chips around sides of dish.

25. In a microwave or oven, heat just until cheese melts. Remove from oven.

26. To serve, top with lettuce and toppings of your choice such as avocado slices, guacamole, sour cream, tomatoes, salsa, and/or taco sauce.

27. Makes 4 servings.http://whatscookingamerica.net/Beef/MondayFootballNacho.htm

28. Hors d’oeuvre Recipes Party Pinwheels 2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package ranch dressing mix2 green onions, minced4 (12 inch) flour tortillas1/2 cup red bell pepper, diced1/2 cup diced celery1 (2 ounce) can sliced black olives1/2 cup shredded Cheddar cheeseDirectionsIn a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture.