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Mexican-Style Shrimp Cocktail
Appetizer Mexican

Mexican-Style Shrimp Cocktail

5.0

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
  2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
  3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
  4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)
Appetizer Mexican

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

4.9

Prep
45 min
Cook
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
  3. 3 Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
  4. 4 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
  5. 5 Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
  6. 6 Enjoy!

By Mexican Sweetheart

Mandarin Pumpkins (Healthy Halloween Snack)
Appetizer American

Mandarin Pumpkins (Healthy Halloween Snack)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut celery into 10 small pieces to resemble stems.
  2. 2 Stick 1 celery piece into middle of each peeled mandarin orange.

By muschel

Buffalo Ranch Deviled Eggs
Appetizer

Buffalo Ranch Deviled Eggs

3.8

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
  3. 3 Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

By flutewoman3

Sausage Stuffing Balls
Appetizer

Sausage Stuffing Balls

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
  3. 3 Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
  4. 4 Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

By Janice

Classic Deviled Eggs
Appetizer

Classic Deviled Eggs

3.6

Prep
20 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Place eggs into a saucepan, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and run under cold water. Refrigerate for 15 minutes.
  2. 2 Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
  3. 3 Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
  4. 4 Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into egg white halves. Sprinkle with paprika refrigerate for 20 minutes before serving.

By Kristina

Buffalo Chicken Deviled Eggs
Appetizer

Buffalo Chicken Deviled Eggs

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
  2. 2 While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
  3. 3 Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
  4. 4 Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
  5. 5 Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.

By Cindy Anschutz Barbieri

Hush Puppies
Appetizer

Hush Puppies

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
  3. 3 Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

By Brittney Tun

Buffalo Chicken Stuffed Mushrooms (Low-Carb)
Appetizer

Buffalo Chicken Stuffed Mushrooms (Low-Carb)

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
  2. 2 Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
  3. 3 Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
  4. 4 Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

By Nicole

Pineapple Cheese Ball
Appetizer American

Pineapple Cheese Ball

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined. Divide mixture in half and form into two balls.
  2. 2 Place chopped pecans in a shallow dish. Roll each cheese ball in pecans to coat. Cover and chill for at least 2 hours or until firm.

By Tish Gidney

St. Patrick's Day Deviled Eggs
Appetizer European

St. Patrick's Day Deviled Eggs

3.4

Prep
15 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
  2. 2 Prepare egg dye according to package directions in a large metal or glass bowl.
  3. 3 Gently crack eggs but do not remove shells so egg dye can reach egg whites.
  4. 4 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
  5. 5 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
  6. 6 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
  7. 7 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.

By Sabrina

Sausage Pinwheels
Appetizer American

Sausage Pinwheels

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
  3. 3 Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
  4. 4 Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

By Sue

Bacon-Wrapped Stuffing Balls
Appetizer

Bacon-Wrapped Stuffing Balls

4.0

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
  4. 4 Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
  5. 5 Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

By Cynthadeltorro

Grandma's Stuffed Celery
Appetizer American

Grandma's Stuffed Celery

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl.
  3. 3 Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece.
  4. 4 Serve immediately or refrigerate.

By Sherilyn

New Year's Eve Chicken Wings
Appetizer American

New Year's Eve Chicken Wings

5.0

Prep
30 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Heat vegetable oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
  3. 3 Rinse wings in a colander and pat very dry with paper towels. Deep-fry wings in batches of 5 or 6 until partially cooked, about 10 minutes; drain on paper towels and let wings cool slightly. Return wings to the hot oil and fry a second time until golden brown, 6 to 8 minutes per batch. Drain on paper towels.
  4. 4 Transfer wings to a large mixing bowl and toss with hot wing sauce to coat. Use tongs to transfer wings to prepared baking sheet in a single layer. Brush wings with any leftover wing sauce.
  5. 5 Bake in the preheated oven until surface of wings is nearly dry, about 15 minutes. Serve on platters with carrot sticks, celery sticks, and blue cheese dressing.

By Keri

No-Cook, Large-Batch Fresh Tomatillo Salsa
Appetizer

No-Cook, Large-Batch Fresh Tomatillo Salsa

Prep
60 min
Cook
Total
540 min

Instructions

  1. 1 Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
  2. 2 Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.

By Georganna Gould Gore

Buffalo Chicken Dip in the Slow Cooker
Appetizer

Buffalo Chicken Dip in the Slow Cooker

5.0

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
  2. 2 Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.

By Sandra Garth

Buffalo Chicken Dip
Appetizer American

Buffalo Chicken Dip

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
  3. 3 Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
  4. 4 Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
  5. 5 Serve warm with celery sticks and crackers for dipping.

By NUNPUNCH

Healthier Buffalo Chicken Dip
Appetizer American

Healthier Buffalo Chicken Dip

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes.
  3. 3 Mix in 1/2 of the Cheddar.
  4. 4 Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
  5. 5 Serve with celery sticks and crackers.

By MakeItHealthy

Jimmy Dean Sausage Cheese Balls
Appetizer American

Jimmy Dean Sausage Cheese Balls

4.6

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine sausage, cheese, baking mix, onion, celery, garlic, and black pepper in a large mixing bowl; stir well until combined. Form into balls about 1-inch in diameter; place on an ungreased baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Cool on the pan for 5 minutes before serving with cocktail forks or toothpicks.

By JimmyDean

Buffalo Chicken Wontons
Appetizer Asian

Buffalo Chicken Wontons

4.7

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
  2. 2 Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  3. 3 Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

By Ashley L