Mini Holiday Pizzas
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Serves: 15
Holiday appetizers don't get any easier than this. These holiday shaped mini pizzas are a crowd pleasing favorite.
  • 1 package (13.8 ounces) refrigerated pizza crust
  • 1 (8 ounce) jar of pizza sauce
  • 15 slices plum tomatoes
  • 1 cup (4 ounces) grated mozzarella cheese
  • Holiday shaped cookie cutters
  1. Preheat oven to 425 degrees
  2. Lightly spray cookie sheet with nonstick cooking spray
  3. Unroll dough on to cookie sheet
  4. Press dough until it forms a 15x10 inch rectangle
  5. With your holiday shaped cookie cutters, cut the dough into shapes
  6. Remove excess dough
  7. Bake for 6 to 8 minutes or until set
  8. Remove the partially baked crusts from oven and let cool for 3 to 4 minutes
  9. Spread each crust with pizza sauce
  10. Top each pizza with one tomato slice
  11. Generously sprinkle mozzarella cheese over tomato slice
  12. Return to oven and bake an additional 3 - 5 minutes or until cheese is melted and crusts are golden brown
Variation: May use pesto sauce in place of pizza sauce May substitute Parmesan cheese in place of mozzarella cheese


Meat and Bean Patties
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Serves: 7
Great Southwestern style appetizer for teenagers and buffets.
  • ½ pound (8 ounces) lean ground beef
  • 1 cup Refried Beans (8¼ ounce can)
  • 2 tablespoons Taco Sauce
  • Guacamole (optional)
  • Cherry tomatoes (optional)
  1. Thoroughly mix together meat, refried beans and taco sauce
  2. Chill in refrigerator for 30 minutes
  3. Shape mixture into 15 patties about 1½ inches in diameter
  4. In a skillet on the stove fry them about 4 minutes on each side (until brown)
  5. Drain on paper towel
  6. Top with a tablespoon of guacamole (optional)
  7. Top guacamole with a cherry tomato (optional)
  8. Place on platter
I recommend doubling this recipe. Teenage boys scarf these down!!


Lacy Parmesan Crisps
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Serves: 6
Simple! Wonderful! Thin rounds of baked cheese.
  • 1½ cups of grated Parmesan cheese (approx 6 ounces)
  • Seasonings or bits of bacon (optional)
  1. Preheat oven to 375 degrees
  2. Line a large cookie sheet with parchment paper
  3. Spoon Parmesan by level tablespoons, about 3 inches apart on cookie sheet
  4. Flatten each mound lightly to form a 2 inch round circle
  5. Bake until the edges turn a light golden color
  6. Transfer the parchment paper to a rack and cool for 2 minutes
  7. Transfer the crisps to a paper towel
  8. Repeat with the remaining cheese
Helpful hints: They run a little while heating Remove them from the parchment paper before they totally cool or they will stick Parmesan is salty -- do not add a seasoning with a lot of salt A little dash of garlic powder is delicious Eat as is or use for dipping


Shortbread Brigadeiro
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Serves: 20
Sweet, gooey and crunchy.
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • crushed shortbread cookies
  • sugar
  1. In a medium non-stick pan, mix the milk and butter. On low heat stir constantly with a wooden spoon.
  2. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes. Remove from heat and add the shortbread chunks. Mix thoroughly.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Put the sugar or other coating into a separate dish.
  5. To mold the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  6. Roll in sugar or other coating.
  7. Transfer the ball to a mini baking cup or square of parchment for serving. Keep in an airtight container for up to 3 days.
Variation: Roll in shredded white chocolate instead of the sugar.


Chocolate Brigadeiro Pizza
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Serves: 16
If you are a Chocoholic -- this is for you!!
  • 1 package (18 ounces) refrigerated sugar cookie dough
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • 3 tablespoons cocoa powder
  • Topping may be anything from sprinkles, coconut, shaved chocolate, fruit.
  1. Don’t be scared by the two step process. This recipe is actually really simple. I just wrote a very detailed description.
  2. The first step of this recipe is to make up the Basic Chocolate Brigadeiro Batter.
  3. In a medium non-stick pan, mix the sweetened condensed milk, butter and cocoa. Stir on low heat constantly with a wooden spoon
  4. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  5. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  6. You are now ready for the second step.
  7. At this point preheat your oven to 350 degrees
  8. Press cookie dough into a ball, and flatten on a floured pan, You can use a 12-inch circle or a square baking pan (I have a square baking pan which I prefer to use)
  9. Bake for 12-15 minutes (cookie will be soft)
  10. Cool for 10 minutes
  11. Using a spatula or other long utensil, loosen cookie dough from pan and place on the serving platter/plate
  12. Spread the brigadeiro batter over the cooked cookie dough
  13. Add your choice of topping
  14. Cut into squares
Ideas for toppings: 12-14 strawberries, hulled and halved and 1 large banana, sliced Cover the brigadeiro batter with cut strawberries and banana slices. Use chocolate syrup to drizzle over the fruit Refrigerate for at least 15 minutes. When ready to serve cut into squares. Variation for dough: 1 package (18 ounces) refrigerated chocolate chip cookie dough, peanut butter cookie dough or Snickerdoodle Cookie Dough The cook time is approximate. While your brigadeiro batter is cooling you are cooking the dough.


Peanutty Chicken Nuggets
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Serves: 5
Great finger food for parties.
  • cup chunky peanut butter
  • ⅓ cup milk
  • 3 tablespoons vinegar, divided (preferable rice wine – not as strong)
  • 1 tablespoon + 1 teaspoon of light brown sugar (divided)
  • 1 tablespoon of soy sauce
  • 2 teaspoons minced garlic (divided)
  • 1 pound of chicken tenders
  • ⅓ cup of minced scallions (about 2 scallions)
  • cup chopped fresh cilantro
  • 1 tablespoon sesame oil
  • 2 teaspoons minced fresh ginger
  • container of tooth picks
  1. Preheat broiler and place oven rack about 4 inches from heat source
  2. In a bowl combine the peanut butter, milk, 1 tablespoon of vinegar, 1 tablespoon of light brown sugar, soy sauce and 1 teaspoon of garlic
  3. Add chicken to bowl and toss to coat
  4. Place chicken tenders on foil covered sheet pan
  5. Turn once, until cooked through, about 7 minutes per side
  6. Meanwhile, in small serving bowl combine scallions, cilantro, oil, ginger and remaining vinegar, brown sugar and garlic
  7. When ready, place on serving platter with dipping sauce and toothpick container on the side
Easy to double. May use almond butter instead of peanut butter if you have a peanut allergy. Almond butter has a milder flavor. You may have to use a bit more so the dipping sauce is not too overwhelming.


Tortilla Pizza Roll Ups
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Serves: 6
Finger food for Teens and get togethers.
  • 1 package mini tortillas (usually 6 per package)
  • 1 jar of pizza sauce
  • 1 (8 ounce) bag of shredded mozzarella cheeze
  • pepperoni
  • garlic powder (optional)
  • grated parmesan cheese (optinal)
  • toothpicks
  1. Lay the tortillas on a flat surface and spread each with 1 tablespoon of pizza sauce, up to ½-inch away from the edge.
  2. Reserve any remaining sauce and place in a dipping bowl.
  3. Spread cheese and pepperoni down the center and sprinkle with garlic if desired
  4. Then roll each one up and stab a toothpick through it to hold together
  5. Rub a little oil on each one for better browning.
  6. Place on a sheet pan lined with foil and bake at 450 for about 7 minutes or until golden brown and the cheese is melted
  7. After removing from oven may sprinkle with parmesan cheese
  8. Cut in half
  9. Serve with the remaining pizza sauce as a dip
I have seen packages with 24 mini tortillas. The recipe is easy to double. The best part about these is that you can make them the day before (without baking) and refrigerate. Then all you have to do is bake them before the party. May replace the mozzarella cheese with a package of 4-cheese pizza cheese



Raspberry Chicken Wings
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Serves: 8
Great finger food for any gathering.
  • 1-1/2 cups seedless raspberry jam
  • ⅓ cup balsamic vinegar
  • 3 T soy sauce
  • 1-1/2 teaspoon crushed red pepper
  • 1 package (5 lb) frozen chicken wings, thawed
  1. Preheat the oven to 375 degrees
  2. Line two baking sheets with aluminum foil.
  3. In a small saucepan, combine the jam, balsamic vinegar, soy sauce and crushed red pepper over low heat, stirring until smooth. Bring to a boil and turn off stove. This burns easily so keep stirring for a while.
  4. Place wings in a large bowl, add half of the raspberry mixture and toss to coat.
  5. Using a slotted spoon, place wings in pan. Discard marinade.
  6. Place on the baking sheets and bake for 40 minutes turning once.
  7. In the meantime, slowly bring reserved raspberry mixture to a boil. Reduce the heat and simmer until it thickens (about 10 minutes). Turn the wings and brush with the remaining jam mixture.
  8. Bake for 10 more minutes or until no pink remains in the chicken and the sauce glazes the wings.
Sauce burns easily. Keep an eye on it and keep stirring. For a change, you might want to try this with apricot jam instead of raspberry.

Apricot Wraps
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Serves: 14
Great party finger food for teens and adults!! Sweet, salty and nutty flavor.
  • 1 (14 ounce) package of dried apricots
  • ½ cup whole almonds
  • 1 pound sliced proscuitto ham
  • ¼ cup plum or apple jelly
  • 2 tablespoons soy sauce
  • toothpicks
  1. Fold each apricot around an almond.
  2. Cut proscuitto ham strips into thirds, wrap a strip around each apricot and secure with a toothpick.
  3. Place on two ungreased 15 x 10 x 1 inch baking pans.
  4. Bake, uncovered at 375 degrees for 15 minutes or until proscuitto ham is crisp, turning once.
  5. In a small saucepan, combine jelly and soy sauce, cook and stir over low heat for 5 minutes or until warmed and smooth.
  6. Remove apricots to paper towels to drain. Serve with sauce.
The original recipe calls for 1 pound sliced bacon. If you use the bacon add 10 minutes to cooking time. (Teens seem to prefer the bacon -- it is also cheaper to buy than the proscuitto ham) For a variation: You may use dried pineapple, water chestnuts and bacon.