Easy Appetizer Party Planning Tips

If you don't have time for a full-blown dinner party this holiday season—or even if you do—try hosting an all-appetizer affair. A finger-food get-together offers several advantages—simple serving, easy cleaning, and a relaxed atmosphere. You can offer a wide variety of foods that appeal to a wide variety of tastes—without spending all day in the kitchen.

Pre-Party Planning
An informal spread of appetizers takes a lot less preparation than a table full of fancy place settings—but you should still invest some time before the party to plan. Visualizing the setup before your guests arrive, even having a trial run, can help eliminate confusion at the food table, ensuring that everyone easily finds what they need to eat, drink, and be merry.

Here are some other preparation suggestions to make sure your holiday celebration is full of joy:

Space saver. If you lack counter space, try covering your sink with a large board. You can use this space for food prep, serving, or whatever you wish.

Utensil reminder. Place both silverware and napkins at all four corners of the table, or at least two corners. If guests forget to grab a set, or don't see them at the table when they first approach, they won't cause disruption as they move around the table looking for their utensils.

Separate stations. Make your drink stations separate from the food—it will prevent any congestion at the table, and people won't have to worry about carrying too many things at once. Have a bar area separate from the food, and place coolers or large, sterling-silver buckets filled with ice and beverages at appropriate places around the room to allow people to help themselves. In the same vein, make sure there are plenty of surfaces where people can set their drinks so they don't have to hold them the entire time.

Potluck party. Most guests want to bring something to parties, so ask them to bring an appetizer. Most appetizers are easy to make, and it will cut down on the amount of food you have to prepare.

Freeze-ahead food. Another key to cut down food preparation time is to make dishes that freeze well. You can cook weeks before, freeze your food, and reheat the day of the party.

Fresh centerpiece. Fresh flowers are always a great way to create a centerpiece. Use red and white carnations or a small poinsettia plant to create that holiday feel.

The Menu
If you need some appetizer ideas to start things off, or if you just want something new to try, we've got a few appetizer recipes for you:

Stuffed Mushrooms

INGREDIENTS
1 8-ounce package of cream cheese, softened
8 strips of bacon, fried and crumbled
1 small onion, finely chopped
20 to 25 large mushrooms, stems removed

INSTRUCTIONS
1. Sauté onion until tender.
2. Mix crumbled bacon and onion with softened cream cheese.
3. Stuff each mushroom and bake at 350°F for 10 to 15 minutes.

Blue Cheese Ball

INGREDIENTS
8 ounces processed sharp cheese spread, softened
1 8-ounce package of cream cheese, softened
1 4-ounce package of crumbled blue cheese
1 tablespoon Worcestershire sauce
2 cups chopped walnuts (or nuts of choice—peanuts, pecans, and almonds also work well)

INSTRUCTIONS
1. Mix all ingredients—except for nuts—in a large bowl.
2. Spread out waxed paper and form mixture into one large ball or two smaller balls.
3. Chill in refrigerator for one to two hours.
4. Roll in chopped nuts. Refrigerate until serving time.

Cheddar Tomato Soup with Garlic Bread
By Allison Fishman

INGREDIENTS
1 small baguette
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
2 cloves raw garlic
2 cans condensed tomato soup
2 teaspoons chopped jalapeno (or to taste)
1 to 1 1/2 cups shredded cheddar cheese

INSTRUCTIONS
1. Preheat oven to 400°F.
2. Using a serrated knife, slice bread into 1/2-inch pieces at a very sharp angle so     that the pieces are long. Brush bread with oil and season with salt.
3. Place bread on a sheet pan and cook in the oven until toast pieces are golden     brown, 5 to 7 minutes per side.
4. Secure a garlic clove on the end of a fork and scrape garlic over the bread 2 to     3 times; a little raw garlic goes a long way toward flavoring the bread.
5. Meanwhile, bring tomato soup to a simmer over medium-high heat and stir in     jalapenos.
6. Remove from heat and slowly whisk in cheddar cheese until cheese has     completely melted. Serve warm with garlic bread.

Cheese Straws

Cayenne pepper, poppy seeds, sesame seeds or other cheeses may be used as alternate garnishes. Have fun with this and make it your own! By Allison Fishman

INGREDIENTS

Flour, for dusting
1 17 1/4-ounce box puff pastry (both sheets), thawed
1 egg yolk, beaten with 1 tablespoon milk
3/4 cup shredded parmesan cheese

INSTRUCTIONS

1. Lightly dust a clean surface with flour. Unwrap one puff pastry sheet, and place on the floured surface. If needed, roll out the puff pastry so that it is 1/4-inch thick.
2. Brush the puff pastry sheet with egg wash.
3. Sprinkle the cheese evenly over the sheet. Using a pizza wheel or a paring knife, Cut the pastry into 1/4-inch strips.
4. Place the strips on a light-colored baking sheet and cook at 400°F until golden brown, about 10 minutes. Repeat with remaining puff pastry.

Roasted Red Pepper, Turkey and Scallion Pinwheel
By Allison Fishman

INGREDIENTS

4 large flour tortillas, assorted colors
1 (8-ounce) tub of whipped cream cheese
6 roasted red peppers, sliced 1/3-inch thick
3/4 pound thinly sliced turkey breast
12 thin scallion greens

INSTRUCTIONS

1. Thinly spread cream cheese on the tortilla.
2. Top with a thin layer of red pepper strips, scallions and turkey, keeping the fillings a 1/2-inch from the edge of the tortilla.
3. Roll tightly, and press to seal. If it is not sealing, stick toothpicks in every inch along the border.
4. Slice roll in to pieces 3/4-inch to 1-inch thick and serve.

Pepperoni, Provolone and Arugula Pinwheel
By Allison Fishman

INGREDIENTS

4 large flour tortillas, assorted colors
1/4 cup Dijon mustard
1/3 pound very thinly sliced provolone
1/3 pound very thinly sliced sandwich pepperoni
2 to 3 cups baby arugula

INSTRUCTIONS

1. Thinly spread mustard on the tortilla.
2. Top with a thin layer of provolone, pepperoni and arugula, and keeping the fillings a 1/2-inch from the edge of the tortilla.
3. Roll tightly, and press to seal. If it is not sealing, stick toothpicks in every inch along the border.

Slice roll in to pieces 3/4-inch to 1-inch thick and serve.

Salt Baked Baby Potato Cups with Goat Cheese and Walnuts—By Kendra Bailey

Makes 24 hors d’oeuvres.

INGREDIENTS

3 tablespoons walnuts, halved
2 cups and 1 tablespoon kosher salt
24 red bliss potatoes, or other small potatoes of your choice
2 tablespoons canola oil
1 teaspoon ground pepper
8 ounces goat cheese or chèvre, room temperature*
2 tablespoons chives or green onions, minced
1 teaspoon rosemary or thyme, minced
Extra sprigs of rosemary or thyme, for garnish
*4 ounces cream cheese and 4 ounces goat cheese can be substituted.

INSTRUCTIONS

1. Preheat oven to 375°F.
2. Spread walnuts on baking sheet and toast for 8 minutes. Set aside. Lower oven temperature to 350°F.
3. In a large bowl, toss potatoes in canola oil, pepper and 1 tablespoon salt.
4. Spread 2 cups of kosher salt on a baking sheet. Spread potatoes evenly on salted baking sheet and roast for about 35 minutes or until tender when pierced. Let cool, and then rub off the excess salt.
5. While the potatoes are cooking, combine goat cheese, onion and rosemary (or thyme) in a medium-sized bowl.
6. Cut off tops of potatoes and scoop out half of the inside. A melon baller works well for this. Discard the potato insides or save for another use, such as homemade hashbrowns or to add to soup or stews.
7. Fill each potato cup with goat cheese mixture and top with a halved walnut. Garnish the serving platter with extra sprigs of herbs.

Tip: Use a pastry bag to fill your potato cups. If you don’t have one, create your own by filling a large re-sealable plastic bag with cheese mixture and snipping off the bottom corner. Be sure to squeeze the bag from the top and not the bottom, so the filling doesn’t overflow over the edge.

Tip: To add extra flair to your presentation and prevent your potatoes from tipping over, spread rock salt on a platter and nestle the potatoes into it.

Tip: To save time before your party, bake the potatoes and scoop out the insides a day ahead of time. Just brush the potatoes in oil and store in an airtight container in the refrigerator. You can also make cheese mixture the day before. When ready to serve, briefly reheat the potatoes, fill with cheese and season with salt and pepper.

Leftover BBQ Chicken Pizza - By Kendra Bailey
This easy, delicious dish is perfect for a party appetizer or a simple snack for the family.

INGREDIENTS

2 8-inch wheat tortillas
1 tablespoon olive oil
1 cup chicken, cooked and shredded
1/3 cup barbeque sauce (thick, not runny)
1 cup Muenster, mozzarella or Gouda cheese, shredded
2 tablespoons red onion, diced (optional)
Cilantro, for garnish

INSTRUCTIONS

1. Preheat oven to 375°F.
2. Lightly brush tortillas with olive oil on both sides. Lay each tortilla on a baking sheet and bake for about 8 minutes, or until crispy.
3. In a small bowl, mix together chicken and 1 tablespoon of barbeque sauce.
4. Divide the remaining barbeque sauce evenly between the two tortillas and spread thinly. Top with chicken, cheese and red onion.
5. Bake 8-10 minutes or until cheese has melted. Slice into quarters and serve hot. Garnish with fresh cilantro for extra color and flavor.

Tip: Tortillas can be prepared ahead of time and stored in an airtight container until ready for use.