Quick Appetizers to Make

Appetizers or starters are served prior to the main course, and the best ones are those that leave your guests/family pining and hungry for the main course. Whether it is a party or just a relaxing weekend with your family, one can prepare a variety of appetizers by simply collecting some common ingredients.

Therefore, if you are looking for some easy to prepare appetizers recipes for a party or quick appetizers for kids, here are some yummy ideas, that will surely satiate your taste buds.

Ingredients

• 1 cup, flaked coconut (toasted)
• ¼ teaspoon, curry powder
• ¼ teaspoon, cayenne pepper
• 1 pouch, SHAKE'N BAKE Extra crispy Original coating mix
• 24 uncooked large shrimp (peeled; deveined)
• 1 egg, beaten

Directions

Preheat the oven at 400 °F and in a shallow bowl mix coconut, coating mix and seasonings. Dip the shrimp in egg and roll in the coconut mixture, until properly coated. Keep it in the baking sheet, bake for 10-12 minutes or until the shrimp are tender and serve hot.

Ingredients

• ½ cup, finely chopped green onions
• 1 tub (250 g) Philadelphia Cream cheese spread
• 1 egg, beaten

• 1 packet (300 g) frozen chopped spinach (thawed; well-drained)
• 1 cup, Kraft Feta with oregano, sun dried tomatoes and cracked peppercorns
• ⅓ cup, butter (melted; divided)
• 15 sheets frozen phyllo dough, thawed, divided

Directions

Mix all the ingredients except the phyllo and butter. Keep one phyllo sheet on a clean work surface; slightly brush with butter. Top with two more phyllo sheets, brushing each layer lightly with butter and then keep the remaining phyllo between the sheets of plastic wrap; set it aside.

Spread 1/5 of the spinach mixture along one short side of phyllo, stack in between 1 inch of ends. Now, fold in the long sides of phyllo by rolling from one short side to form a log.

Brush with the remaining butter and repeat the procedure for other phyllo sheets as well. Put the logs in an air-tight plastic bags and refrigerate them. Remove the logs 30 minutes before baking and bake in an oven at 375 ºF.

Ingredients

• 4 large flour tortillas
• 8 oz. thinly sliced ham, or smoked turkey
• ½ cup, shredded Monterey Jack cheese
• Vegetable oil
• ½ cup, diced tomatoes
• Pepper to taste
• 2 tablespoons, chopped green onion (optional)

Directions

Lightly spray a cookie sheet with vegetable cooking spray and place 2 tortillas on the sheet. Now, evenly top the tortillas with ¼ cup of cheese and put sliced ham or turkey, diced tomatoes, green onion, over it and then again top it with remaining cheese.

Sprinkle each tortilla with a little pepper and then cover each with another tortilla. Slightly brush the tops with vegetable oil and bake at 425 ºF for 10-12 minutes or until it turns golden brown. Cut the quesadillas into wedges and serve hot with mustard or mayonnaise.

Ingredients

• 2 Granny Smith or other tart apples (peeled, cored, and thinly sliced)
• 3 tablespoons, unsalted butter
• 1 sheet frozen puff pastry, defrosted
• 1 tablespoon, minced fresh thyme leaves

• 3 oz. fontina cheese, shredded
• 1 pound, yellow onions (thinly sliced)
• ½ teaspoon, salt
• ¼ teaspoon, freshly ground black pepper

Directions

In a large frying pan melt butter over medium-high heat and put onions and salt. Cook while stirring occasionally, until onions are soft for about 5-7 minutes. Add the apples, stir to coat, reduce heat to medium and cook until onions are medium brown for nearly 30-35 minutes. Stir in the pepper and salt to taste; keep it aside to cool.

Unwrap puff pastry sheet, cut it into 16 squares, then halve those squares diagonally to make 32 triangles and finally place them on a baking sheet. Put a spoonful of cooled onion - apple mixture on each triangle and garnish with shredded cheese and minced thyme. Bake in a preheat oven at 375 °F for 15-20 minutes and serve hot.