Make these snackers according to the recipe or sprinkle on a bit of dried basil or oregano before baking. Don’t ever be shy about altering these recipes; that’s what cookers do.

2 Tbsp butter 1/2 cup olive oil 8 cloves garlic 6 loaves pita bread

Preheat oven to 300F.

Melt butter in small skillet. Add olive oil and garlic and sauté over low heat for about 5 minutes.

Meanwhile, split pitas in half and separate the top & bottom halves. With rough side down, lay pita slices in the butter/oil mix for just a few seconds each, then placing them on a cookie sheet, oiled side up. Bake about 8-10 minutes, then place under broiler just until golden brown. Remove and, with scissors, cut each piece into 3 smaller pieces into and serve with one of my quick dips.

Since we don’t do cakes at QuickEatsPlus I think this is the only recipe using a springform pan. If you’re a cake baker you probably have one on hand; however, if this is your only use for it forget this recipe and do another.

18 oz (2 & 1/4 cups) ricotta cheese
2 large egg whites, lightly beaten
1/4 tsp dried oregano
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
Vegetable oil for greasing pan

Heat oven to 350 degrees and lightly oil an 8-inch springform baking pan.

In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper.

Pour into the pan and and smooth the surface. Bake until ricotta is dry on top but not browned, about 25 minutes. Allow to cool slightly and release from pan.

Cut into wedges and serve warm with a plate of roasted tomatoes.

When you make these buttery, cheesy delights try not to eat any of the 8 sandwiches before you divide it. Oh, go ahead and eat it, but invite one less guest.

1/2 cup butter, softened
1/2 cup freshly grated Parmesan cheese
16 slices Italian bread (Buy it pre-sliced)
16 provolone cheese slices
Marinara sauce

Mix butter and Parmesan cheese and spread on 1 side of each bread slice.

Place half of the slices, buttered sides down, on wax paper. Layer those slices each with 2 provolone slices, and top with remaining bread slices, buttered sides up.

Cook sandwiches either on a hot griddIe , a nonstick skillet over medium heat or best and quickest of all, a large electric griddle that will allow you to cook all 8 at once.

No, not “raunchy”. It's “ranchy”, as in ranch dressing.

Save yourself some slicing and buy pre-cut fingers - chicken fingers, of course; hmmm, I always thought chickens had claws but I guess some variety must have fingers instead.

1 lb chicken fingers (or tenders if you can’t find fingers)
1 cup ranch dressing
1 cup panko (extra crispy) breadcrumbs
1/4 cup ranch dressing
1/4 cup mustard
Honey and brown sugar to taste

Preheat oven to 400°F.

Cut chicken breasts into 2-inch pieces to serve as an entrée or 1 inch for appetizers. Coat chicken in ranch dressing and dredge chicken in breadcrumbs.

Place on greased baking sheet and cook for 15-20 minutes or until golden.

For the sauce, mix ranch with mustard. Add honey or brown sugar to taste.

When you buy hot dog buns they usually come in packages of 12 or more while the hot dogs are in packs of 8. Here’s what to do with your extra buns.

6 to 8 hot dog buns
1 cup shredded cheddar cheese
1/2 cup butter, softened
2 Tbsp minced fresh parsley
2 Tbsp minced chives
2 Tbsp chopped pimientos
1 Tbsp chopped green onion

Preheat oven to 400F.

Separate the top & bottom of the buns.

Mix the other ingredients together, spread on the buns and place on a baking sheet. Bake for about 7 minutes or until cheese is melted.

Cut each bun into 1-inch pieces with a serrated knife. Nobody will ever know they’re munching on your old, left-over buns.

The jalapeno is the main ingredient in this one so expect a little heat. In fact, wear latex gloves when you’re scooping them out.

10 medium fresh jalapeno peppers
4 oz cream cheese, softened
10 bacon strips, halved

Cut peppers in haJf lengthwise; remove seeds, stems and center membrane.

Stuff each half with cream cheese and wrap with bacon. Secure with toothpick, NOT a plastic one, not a colored wooden one.

Place them on a broiler rack and bake at 350F for about 20 minutes or until bacon is crisp. Remove toothpicks – duh - and serve immediately.

These are appetizer versions of a famous dish from the Brown Hotel in Louisville (say, Loo-uh-vul), Kentucky.

20 slices white bread (not too thinly sliced)
1 cup Thick Cheese Sauce (recipe follows)
1&1/2 cups diced cooked chicken or turkey
1/2 cup freshly grated Parmesan cheese
3 slices bacon, broiled

Preheat the oven to 500°F.

Cut out 2 & 1/2 - to 3-inch bread rounds and brown them on one side under the broiler.

Make the cheese sauce (recipe below). Mix the sauce with the diced chicken or turkey. There'll be about 2 & 1/2 cups of mixture.

Spread the un-toasted side of the toast rounds with the mixture, about 2 Tbsp on each. Sprinkle each round with Parmesan cheese and garnish with a piece of bacon cut a bit smaller than the toast. Place the rounds on a baking sheet and place them in the oven – and don’t even think of broiling them - until the Parmesan cheese begins to melt, only a few seconds. Serve quick.

Thick Cheese Sauce

3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup grated sharp Cheddar cheese
1 cup milk
Salt to taste
Cayenne pepper to taste – Not Too Much!

Melt the butter in a small but heavy saucepan. Add the flour and blend well. Add the cheese and beat until smooth. Slowly add the milk, stirring constantly; cook until the sauce is thick and perfectly smooth, about 4 minutes. Add the salt and cayenne pepper.

How's this sound? - a crisp apple slice, topped with warm brie and fresh rosemary - Here's the "how to".

2 large apples, cored, cut into 1/2-inch thick slices
1 10-oz wedge of Brie
Chopped fresh rosemary

Preheat broiler.

Trim rind from brie and cut into thin slices to fit atop apple slices.

Arrange apples on prepared baking sheet and top each with a slice of Brie. Sprinkle with rosemary and freshly ground black pepper.

Broil apples uncovered until cheese melts, about a minute. Transfer to platter and serve hot. Delicious-ly simple.

I’ve previously given you a “gourmet” fried cheese with brie but

here’s a “plain-old” fried cheese that’s ready to devour in about ten minutes.

1/4 cup flour
1/4 tsp each: salt, pepper
1/2 lb Swiss cheese. cut into 3/4-inch cubes
1 egg beaten with 1 Tbsp milk
¼ cup fine dry bread crumbs
3 cups oil for deep-frying
Parsley, for garnish

Mix flour, salt, and pepper then coat each cheese cube in flour mixture, then in beaten egg. Roll in bread crumbs. Not you, the cheese cubes.

Heat oil to 375F in medium saucepan and deep-fry cubes, 2 or 3 at a time for a minute, or until golden brown. Drain on paper towels.

Keep fried cubes warm in a 200F oven until all are fried. Serve immediately with lemon slices and garnish with parsley.

If you've ever been to the Greek Island restaurant on Halsted Street in Chicago you heard a waiter holler, "Opa!"

and you knew someone was about to enjoy this great Greek appetizer. And if the waiter wasn't careful he might have lost his eyelashes. Please don't try this one near the Christmas tree.

4 oz melting cheese, such as kasseri
1 egg, beaten
3 Tbsp flour
2 Tbsp olive oil
1 Tbsp brandy (Greek ouzo is the authentic liquor but what can you do with the rest of the bottle; to me, it tastes like a licorice Twizzler.)
1 lemon, cut into wedges
Crusty bread, optional

Cut the cheese into 1/4-inch slices, dip into egg and dredge through flour to coat evenly.

Heat the oil in a heavy skillet over medium heat; when oil is hot, fry cheese until golden

about 2 minutes per side.

Remove hot pan from flame - don't forget aa pot-holder - pour brandy into pan and ignite carefully with a long match. If you won't feel silly, holler. "Ho-Pah!".

Once the flame burns itself out or is really small squeeze two lemon wedges over the cheese and serve immediately with thick bread, if desired.

This one's so quick and easy you must not tell anyone how you made it, let 'em guess.

1 cup low fat cottage cheese
1/4 cup finely chopped scallions(a.k.a. green onions)
2 tsp lemon juice>BR> Put all 3 ingredients in your blender and - what else? - blend.

evenly on the proscuitto slices, almost to the edge. Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush with lemon juice and place a pear slice on each cheese topped proscuiutto slice. Roll up the prosciutto slices, cover and refigerate until ready to serve.

Garnish with lime slices and dill sprig if desired.

I recently bought some garlic bagettes which were very tasty. If I had known about this recipe I would have made it and they would have even been tastier. I bought some more, left out the garlic from the recipe and they were just great. Try 'em yourself.

1/2 baguette
1 15-ounce can chickpeas, drained, rinsed, and roughly mashed
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

While they're browning, mix the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.

The shells come from your store's freezer case and the eggs from all those you hard-boiled the other day when eggs were on

sale. The compliments come from your eaters - they'll be highly impressed.

6 hard-cooked eggs
6 prebaked puff-pastry shells
1 & 1/2 Tbsp chopped fresh sage leaves
1/3 cup grated Fontina or Parmesan cheese
Crumbled bacon

Slice eggs in half, top-to-bottom and place 1 in each prebaked puff-pastry shells. Top with fresh sage and grated Fontina cheese.

Bake at 400° F about 5 minutes until the cheese melts. Garnish each tiny quiche with crumbled bacon. Easy, no?

Bacon & swiss cheese make them better than the average deviled eggs. You'll see.

1 dozen hard-cooked eggs, peeled
5 bacon slices, cooked and crumbled
2 & 1/2 Tbsp cider vinegar
2 tsp sugar
2 tsp honey mustard
1/2 tsp freshly ground pepper
½ tsp salt
1/2 cup finely shredded Swiss cheese
1/3 cup plus 1 Tbsp. mayonnaise
Finely chopped green onions or chives (optional)

Place eggs in a pot and cover with cold water. Boil for 1 minute; remove from heat. Cover and let stand 15 minutes.

While you wait for the eggs:
nuke the bacon and crumble it(or use real pre-cooked & crumbled bacon)
shred the swiss cheese (or use pre-shredded), and
chop the scallions (or don’t).

When eggs are done cut them in half lengthwise; remove yolks, and place in a bowl. Set egg whites aside.

Mash yolks until smooth. Add bacon and next 7 ingredients; stir until blended.

Spoon yolk mixture evenly into egg whites, sprinkle with green onions (or don’t), and serve. If you’re not ready to serve, put them in the fridge, ok?

So very simple and easy, yet such a wonderful snack item. I can't believe I waited this long to add it.

2 ripe tomatoes
6 Tbsp extra-virgin olive oil
8 slices rustic bread (1/2-inch thick)
2 cloves garlic
2 Tbsp chopped fresh basil
salt & freshly ground black pepper

Preheat the oven to 350º.

Cut the tomatoes in half and scoop out the seeds. Dice tomato and place in a colander. Salt and let sit over the sink or a plate, draining out the liquid, for 15 minutes.

Meanwhile, when oven is hot, toast the bread for about 5 minutes, or until it's golden but not burnt. Rub the remaining clove of garlic against the toasted bread & drizzle with 2 Tbsp of olive oil total.

After tomatoes have drained, put into a medium bowl and add the basil, 2 Tbsp olive oil, 1 clove minced garlic and freshly ground black pepper. When ready to serve, top the bread slices with a spoonful of the tomato mixture and drizzle with a little more olive oil.

Makes about 16 crisps

Almost any freshly grated melting cheese can be used to make these crisps, but sharper cheeses are the zippiest

1/2 cup freshly grated Parmesan or Cheddar cheese
1/2 cup freshly grated Asiago cheese
1 Tbsp all-purpose flour

Heat a large nonstick skillet. In a small bowl, toss the Parmesan and Asiago cheeses with the flour. Spoon level Tbsp of the cheese mixture at least 2 inches apart into the skillet.

Flatten each mound of cheese into a 2 &1/2-inch round and cook the rounds over moderate heat until brown around the edges, about 2 minutes. Using a thin spatula, flip the cheese crisps and cook until golden brown. Transfer the crisps to a plate and let cool. These are so-o-o good!

Serves 6 to 8

Shamefully easy, amazingly quick and really impressive – tastes good, too.

1 (8-oz.) round Brie
1 (3.5-oz.) jar prepared pesto
1/2 cup sun-dried tomatoes in oil, drained and chopped

Carefully slice the rind from the top of the Brie. Toss the rind (or eat it, like I do).

Put the top-less brie on a serving plate; spread on the pesto and sprinkle with the chopped tomatoes.

Serve with water crackers or baguette slices and a bowl of black olives and take your bow.

MAKES 2 CUPS

Okay, the sugar takes this out of the "health food" category but if it really bothers you eliminate it - they'll still be a sensational easy appetizer.

1 Tbsp honey
2 tsp olive oil
2 cups walnut halves
2 Tbsp sugar
1 tsp coarse salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper

In a large nonstick skillet, heat honey, oil, and 1 Tbsp water over medium heat - not too hot or that honey will become a real mess.

Add walnuts & toss to coat. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts, then toss and stir until the nuts are well coated and lightly browned, 2 to 3 minutes. Spread them out on a baking sheet or platter to cool completely.

You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.

4 cups canola or olive oil
1 cup flour
Kosher salt and freshly ground pepper
1 lb firm large zucchini, sliced into paper-thin rounds
1 lemon, sliced into paper-thin rounds
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
15 large basil leaves

In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.

Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.

Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.

Sprinkle the zucchini and lemon slices with the parsley and garlic.

Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices

Serve to your guests knowing they’ve never had this one before and that they will want your recipe.

Raisin-Walnut-Goat Cheese Wontons
Makes 20

These pack 3 great-tasting items into a neat little package.

WONTONS ½ cup raisins
1/2 cup walnuts, chopped
5 oz fresh goat cheese
20 prepared wonton-wrappers
Olive oil; for frying
DIPPINGSAUCE 3 Tbsp Dijon mustard
3 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp chopped fresh Italian parsley

For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.

In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.

Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.

Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.

Parmesan Puffs
Serves 8 - 16

This should serve 16 if you're offering another quick & easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.

16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
l & 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce

Preheat oven to 350°.

With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.

No, not "Chicken Little" burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken. These easy appetizers are small patties made with ground chicken, get it? And mini burgers are a big thing at the coolest parties these days, so serve these and be cool.

1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt & freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil

Place the bread crumbs in a small shallow dish. Set aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.

Here’s a nice little appetizer that offers an alternative to same-old, same-olds like little hot dogs wrapped in dough. And they’re good finger-food, too, not messy.

1-1/2 cups finely chopped cooked chicken
1/3 cup chopped almonds, toasted
1 cup low-salt chicken broth
1/2 cup vegetable oil
2 tsp Worcestershire sauce
1 Tbsp dried parsley flakes
1/2 teaspoon salt
1 tsp celery seed
1/8 tsp cayenne pepper
1 cup all-purpose flour
4 eggs

Combine the chicken and almonds; set aside.

In a saucepan, combine the next seven ingredients; bring to a boil.

Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes (if it won’t stand just let it lie there).

Add eggs, individually, beating well after each until smooth. Stir in the chicken and almonds and drop by heaping teaspoonfuls onto greased baking sheets. Bake at 4500 for about 12 minutes or until golden brown. Serve warm.

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but these mushrooms get "crabby" when the're stuffed.

1 lb fresh mushrooms - big ones
7 oz crabmeat(fresh,canned or faux-ney)
5 green onions, thinly sliced
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 Tbsp grated Parmesan cheese
1/4 tsp paprika

Preheat the oven to 350 degrees

In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.

Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.

Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.

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and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.

3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter

In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.

Bake in preheated 375° oven 25 to 30 minutes.

OK, it's not the easiest easy appetizer but the result is worth the little extra effort.

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