Party Finger Foods - Gourmet Party Snack Ideas
Fun And Fabulous Finger Foods
The Perfect Appetizer & Munchies!
Make sure your party is fully loaded with snazzy, jazzy snack foods. Learn how to create quick and easy party appetizers to wow all your guests. We've collected these recipes over the years and claim no originality, just want to share these yummy treats with you. Enjoy these fun and fabulous finger foods, which will have a way of helping to make your party deliciously perfect.
QUICK & EASY FINGER FOODS
DEVILED EGGS
- 12 hard cooked eggs
- 1 cup cheddar cheese, shredded
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 6 tbsp. mayonnaise
- Lemon juice to taste
- Paprika
Cut chilled eggs in half lengthwise. Set aside egg whites and place yolks in a bowl and mash. Add all ingredients except paprika and mix. Spoon yolk mixture into whites or place yolk mixture into cake decorating bag and pipe out yolk mixture into whites. Sprinkle with paprika. Cover and chill at least 30 minutes before serving.
BACON & TOMATO BITES
- 48 cherry tomatoes
- l lb. bacon
- 3 green onions, chopped
- 2 tbsp. fresh parsley, snipped
- 3 tbsp. fresh parmesan cheese, grated
- 3/4 cup mayonnaise
Cut off top of each tomato and scoop out pulp. A melon-baller works great! (Discard pulp or save it for making salsa.) Invert tomatoes on paper towels to drain residue. Mix all remaining ingredients in a bowl. Spoon into tomatoes and refrigerate until ready to serve.
STUFFED MUSHROOMS
- 24 medium mushrooms, cleaned
- 4 tbsp. butter, melted
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1/4 cup dry bread crumbs
- 1/4 cup bacon - cooked, drained, finely chopped
- 1 tsp. oregano
- 2 tbsp. fresh parsley, chopped
- Salt & pepper to taste
- 1/2 cup Monterey jack cheese, shredded
Remove mushroom stems and chop enough to make 1/4 cup. Place mushroom caps on buttered cookie sheet and set aside.
Saute chopped stems, onions, and garlic in oil. Add everything except for cheese to skillet and mix well.
Fill mushroom caps with mixture and sprinkle with cheese. Bake at 350 degrees for 20 minutes.
"MAIN DISH" FINGER FOODS
BACON ROLL-UPS
- 2 - 3-oz. pkgs. softened cream cheese with chives
- 1 tbsp. mayonnaise
- 25 slices grain bread with crusts removed and cut in half
- 25 slices bacon cut in half
Combine cream cheese and mayonnaise. Spread 1 tsp. cheese on each bread slice. Roll up, wrap with bacon, and secure with toothpick. Bake for 30 minutes at 350 degrees.
BACON-WRAPPED CHICKEN
- 1 1/2 lbs. boneless skinless chicken breasts
- 1 lb. bacon
- 3/4 cup packed brown sugar
- 2 tbsp. chili powder
- 2 tsp. cayenne pepper
Cut chicken into 1" cubes. Cut bacon slices into 3 pieces. Wrap each chicken cube with bacon and secure with toothpick.
Stir together brown sugar, chili powder, and cayenne pepper. Cover chicken with mixture. Place chicken in pan sprayed with non-stick cooking spray and bake at 350 degrees for 40 to 45 minutes or until bacon is crisp.
BACON WRAPPED JALAPENOS
25 fresh jalapeno peppers
16-oz cream cheese, softened
2 cups cheddar cheese, shredded
2 pkgs. bacon
Cut stems off peppers, cut in half lengthwise, and remove seeds.
Fill each pepper half with cream cheese and sprinkle cheddar on top. Wrap 1/2 slice of bacon around each pepper. Bake at 450 degrees for 10 to 15 minutes or until bacon is slightly crispy.
FINGER FOODS - MINI TACOS
- 24 won ton wrappers
- 1 lb. hamburger
- 1 pkg. taco seasoning (I like the "hot" version)
- 3/4 cup salsa
- 1-cup Mexican blend cheese
- Sour cream
- Black olives, sliced
- Guacamole
Brown hamburger, drain fat, stir in taco seasoning, and 1/2 cup of salsa. simmer for 5-7 minutes.
Press won tons into mini muffin cups, spoon beef mixture into won tons, and top with salsa and cheese. Bake at 425 degrees for 8-10 minutes.
Serve with salsa, sour cream, black olives, and guacamole.
FINGER FOODS - CHICKEN STRIPS
- 2-3 boneless, skinless chicken breasts cut into strips
- 1/4 cup milk
- 1 egg, beaten
- 2/3 cup fresh parmesan cheese, grated
2/3 cup bread crumbs
1/4 tsp. onion powder
1/4 tsp. garlic powder
3/4 tsp. thyme
1 1/2 tsp. basil
1/4 tsp. black pepper
1 tsp. paprika
Combine milk and egg in shallow dish. Combine cheese, bread crumbs, and seasonings in Zip-Loc bag.
Dip chicken strips in milk mixture, toss in bread crumb mixture, and place on cookie sheet sprayed with non-stick spray. Bake at 400 degrees for 20 minutes.
BREAD-RELATED FINGER FOODS
CHEESIE PASTRY STICKS
- 1 lb. pkg. frozen puff pastry, thawed
- 2 eggs
- 1 cup parmesan cheese, freshly grated
- 1 1/4 tsp. black pepper
- 2 tsp. thyme
- 2 tsp. oregano
- 1 tsp. garlic powder
- 2 tbsp. sesame seeds
Grate cheese and combine with thyme, oregano, garlic powder, and sesame seeds.
Beat eggs in baking dish. Dip both sides of dough in eggs and then in cheese mixture. Place on wax paper. Cut dough into 1" strips with pastry wheel.
Twist strips into spirals and place on foil-lined cookie sheet. Bake at 400 degrees for 15 minutes.
DIP-RELATED FINGER FOODS
FINGER FOODS - SPICY WALKING TACO
- Layer the following ingredients in a casserole serving dish.
- Jalapeno refried beans
- Hot pre-made guacamole
- Sour cream
- 4-oz diced chilies
- Chopped onions
- Chunky salsa
- Sliced or chopped black olives
- Sharp cheddar cheese, grated
Cover with foil and refrigerate at least 4 hours or overnight. Serve with taco chips.
BEAU MONDE VEGETABLE DIP
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tbsp. parsley
- 1 tbsp. onion flakes
- 1 tbsp. Beau Monde seasoning
- 1 tbsp. dill weed
- Celery sticks
- Carrot sticks
- Cauliflower
- Broccoli
- Cherry tomatoes
Mix all ingredients together except for vegetables. Refrigerate for 1 hour. Serve with cut-up vegetables.
CRANBERRY CREAM CHEESE
- 8-oz. cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp. honey
- 1.4 tsp. cinnamon
- 1 can cranberry sauce, whole berries
- 1/3 cup slivered almonds
- Pepperidge Farm assorted crackers
Beat together cream cheese, sour cream, honey, and cinnamon. Put into serving dish. Stir cranberry sauce until it achieves a spreadable consistency. Spread on top of cheese mixture leaving 1" cheese edge. Top with almonds. Refrigerate 2-3 hours. Serve with crackers.
FINGER FOODS - SPINACH DIP IN SHEPHERDER'S BREAD
- 1 pt. sour cream
- 8-oz. cream cheese, softened
- 1 can water chestnuts, finely diced
- 1 cup mayonnaise
- 1 pkg. Knorr's vegetable soup mix
- 1 loaf shepherd's bread
Cut off top of bread and hollow out. Mix all ingredients together and pour into shepherd's bread. Wrap in foil and heat for 2 hours at 275 degrees. Serve with cubes of french bread.
CHEESE-BASED FINGER FOODS
WALNUT & CHEDDAR CHEESE BALL
- 8-oz. pkg. cream cheese, softened
- 8-oz Roquefort cheese
- 8-oz. cheddar cheese, shredded
- 1 cup walnuts, chopped
Blend cheese ingredients until smooth. Form into ball, cover with aluminum foil, and refrigerate 4-6 hours. Half hour before serving, roll in walnuts. Serve with crackers.
PECAN & CHEDDAR CHEESE BALL
2 8-oz. pkgs. cream cheese, softened
3 1/2 cups sharp cheddar cheese, shredded
1 1-oz. pkg. Hidden Valley Ranch dressing mix
2 cups pecans, chopped
Pepperidge Farm assorted crackers
Mix everything together except pecans. Form into ball and roll in chopped pecans. Cover with foil and refrigerate overnight or 4-6 hours. Serve with crackers.
FETA PUFFS
- 1 lb. pkg. frozen puff pastry, thawed
- 3 1/2-oz feta cheese, crumbled
- 1 tbsp. half-and-half
- 1/4 tsp. black pepper
- 1 egg, lightly beaten
- 1 1/2 tbsp. thyme
Roll pastry on lightly floured surface to 10" by 14". Cut into 6 (1 1/2" wide strips) with pastry wheel and place on cookie sheet. Cover with plastic and refrigerate for 15 minutes.
Mix together cheese, half-and-half, pepper, and 1 tbsp. of egg. Form into 21 bite-sized balls.
Brush 1 pastry strip with beaten egg. Space 7 cheese balls down center leaving about 1/2" free on ends. Cover top with pastry strip and press edges together. Press pastry between each ball to seal. Brush top of strip with egg and sprinkle with thyme. Cut into squares between mounds. Place on parchment-lined cookie sheet. Bake 12 minutes and serve immediately.
CHEESE PUFFS
- 2 cups grated cheddar cheese
- 1/2 cup butter, softened
- 1/2 tsp. paprika
- 1 cup flour
Combine all ingredients into bowl and work with hands until thoroughly mixed and soft bite-sized balls can be formed. Bake at 350 degrees for 15 minutes. Makes about 5-6 dozen.
MUNCHIE FINGER FOODS
PECAN MUNCHIES
- 1/2 lb. pecan halves
- 2-3 tbsp. butter, melted
- 2 tbsp. sugar
- 1/2 tsp. cayenne pepper
Mix pecans and butter in foil-lined pan. Bake at 350 degrees for 5 minutes.
Mix together sugar and pepper. Sprinkle half the mixture over pecans and bake for 5 minutes. Sprinkle remaining mixture over pecans, toss to coat, and serve.
TRADITIONAL CHEX PARTY MIX
- 1/2 stick butter
- 1 1/4 tsp. seasoned salt
- 4 1/2 tsp. Worcestershire sauce
- 8 cups Chex cereal (corn, rice, and/or wheat)
- 1 cup peanuts
- 1 cup pretzel sticks
In large microwave safe bowl melt butter on high for 1 minute. Stir in salt and Worcestershire. Gradually add cereals, nuts, and pretzels, stirring until all pieces are evenly coated. Microwave on high 5-6 minutes, stirring every 2 minutes.
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