Here's what you need: breakfast sausage, onion, shredded cheddar cheese, eggs, dried cranberry, dried thyme, dried rosemary, salt, black pepper, stuffing mix, chicken broth
Author: Jordan Kenna
My son, Tyler, loves these and even asked me to make them for his school party instead of cupcakes! Now his classmates love them, too, and I make them for every party. To keep it easy, I usually get the...
Author: Taste of Home
This is a recipe from my mother. I like to make up a batch or two and store in the freezer till I'm ready to cook them.-Holly Camozzi, Petaluma, California
Author: Taste of Home
"This is a favorite standby of mine when I need a quick appetizer," says Kathryn Goecke of Montrose, Colorado. The creamy dill dip, with chunks of shrimp and cucumber, makes a nice change from the standard...
Author: Taste of Home
Baby artichokes fry up quickly; as the outer leaves crisp, the center becomes meltingly tender.
Author: Martha Stewart
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have...
Author: Taste of Home
Author: Martha Stewart
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. -Kelly Alaniz, Eureka, California
Author: Taste of Home
The slightly sweet sauce on these meatballs has such a great zing to it. Use a little more or less hot sauce depending on what you're in the mood for. -John Slivon, Milton, Florida
Author: Taste of Home
Whip these up for picky eaters, or add one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken.
Author: Martha Stewart
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Author: Martha Stewart
"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to...
Author: Taste of Home
I made this recipe often when I worked in the food service area of a local university. The cream pairs well with scones and muffins. -Carol Allen, Emporia, Kansas
Author: Taste of Home
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Author: Martha Stewart
Inexpensive and impressive, this recipe is a must have anytime you want to wow your guests without spending all day in the kitchen!-Cristina Mathers of San Miguel, California
Author: Taste of Home
If you're looking for a fantastic make-ahead snack, try these miniature grilled cheese sandwiches. They're nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them...
Author: Taste of Home
Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Author: Martha Stewart
Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.
Author: Martha Stewart
Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.
Author: Martha Stewart
This savory Halloween appetizer will drive your guests absolutely batty. Coat roasted chicken wings in a combination of honey mustard and hot sauce for a fiery bite.
Author: Martha Stewart
This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.
Author: Martha Stewart
"Friends and family go wild when I serve these tongue-tingling baked chicken wings," relates Anna Free of Loudonville, Ohio. "The creamy dipping sauce is a mild accompaniment."
Author: Taste of Home
This is one of my favorite potluck recipes. I frequently am asked for the recipe.-Linda Harrington, Hudson, New Hampshire
Author: Taste of Home
Asparagus adds fresh flavor to this classic risotto dish from chef Marco Canora's "Salt to Taste" cookbook. Top with quail egg, if desired, for an elegant finish. Photo credit: John Kernick
Author: Martha Stewart
Here's what you need: chicken breasts, salt, paprika, pepper, garlic powder, barbecue sauce, honey, oil, shredded cheese blend, bacon, red onion, fresh parsley, small tortillas
Author: Frank Tiu
Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.-Ruth Peterson, Jenison, Michigan
Author: Taste of Home
Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into...
Author: Taste of Home
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. -Melissa Haines, Valparaiso, Indiana
Author: Taste of Home
This smooth goat-cheese spread is perfect atop our Crostini.
Author: Martha Stewart
Seafood lovers will savor these yummy bites from field editor Maria Regakis of Somerville, Massachusetts. Maria stuffs mushroom caps with a pleasing combination of minced clams, cheese and seasonings.
Author: Taste of Home
Here's what you need: russet potato, olive oil, salt
Author: Dhruv Vohra
A flaky puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy yet upscale appetizer. The recipe is a must on all our entertaining menus. -Heidi Ellis, Monument, Colorado
Author: Taste of Home
My mom makes her own goat cheese and I wanted to show it off for a party. Once everyone tried it for the first time, I knew I had created a winning recipe. -Crystal Jo Bruns, Iliff, Colorado
Author: Taste of Home
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Author: Martha Stewart
Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.
Author: Martha Stewart
This easy recipe for flour tortilla chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Author: Martha Stewart
These bite-sized snacks are rich, buttery and full of flavor. You can serve them alone or with a dip.-Mildred Sherrer, Fort Worth, Texas
Author: Taste of Home
Save the claws the next time you have a crab boil at your house or purchase them already peeled from a local market. Make this one pot recipe ahead of time and pull it out of the fridge just in time for...
Author: Martha Stewart
I often rely on these rich, cheesy meatballs for party appetizers. Or I serve them alongside a tossed salad for a quick meal in minutes. -Rachel Frost, Tallula, Illinois
Author: Taste of Home
This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! -Stephanie Howard, Oakland, California
Author: Taste of Home
Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.
Author: Martha Stewart
Serve this zesty Mediterranean spin on traditional seven-layer dip with pita chips for a delightful party starter.
Author: Martha Stewart
This versatile crab spread can be served warm or cold. Either way, it's delicious!
Author: Taste of Home