Quick Appetizers

I am gathering my recipes here on the hubs I am gearing up to try to make my holidays go a bit smoother this year. I hope in this process in some small way you find something useful to help yours go smoother as well. I know every year I am always jam packed with last minute things to do. We have New Years parties and that is pretty much the only holiday I can get away with making appetizers for the main meal. Our biggest holiday is Christmas and my crew won't even think of it being Christmas day with out the whole Christmas dinner with all the trimmings. That of course doesn't change the fact I have hungry people waiting all morning for that delicious meal with it's tempting aromas drifting throughout the house. Why I don't know what would happen if I didn't have a few trays of appetizers floating about to at least temporarily tame those hungry beasts. I know one thing is for sure thanks to appetizers I am not going to have to find out. I think I just may slip in a Christmas eve where I only make appetizers as a friend here on the hubs suggested she does.She has given me a bit more incentive to try to incorporate more appetizers in my holidays season in a quick comment on one of my other hubs. I just wanted to say thanks to Cheri for mentioning that to me I just may do it more extensively this year. Be sure to check out some of Cheri's hubs here.

Mini Egg Rolls

1 Package raw coleslaw mix

1 Package Won-ton Wrappers

1 Jimmy Dean 1Lb roll Sausage

Oil for cooking

Brown your sausage drain off fat. Add your cabbage to your sausage cook until it become translucent and fully cooked. Allow to cool.

Using your Won-ton wrappers add 1 tablespoon of mixture on one end in the center.

Use water to seal the edges of your mini egg rolls as you rolls them.

Roll up your egg rolls and set aside.

Heat your cook oil.

They cook fairly quickly so as soon as your mini egg roll is browned turn and brown the other side. Remove them and drain them on a paper towel.

Serve hot or even cool they are easy & taste great.

You can serve these with soy sauce or with a sweet and sour sauce.

They are even great plain.

Potato Mint Pierogies

Potato Mint Pierogies are easy and delicious.

I shared this recipe on another hub but it is so easy it is worth sharing again. It is quick and easy, best of all very cheap to make. You can use left over mashed potatoes for these and they are delicious hot or cold.

Potato Mint Pierogies

1 package won ton wrapper (find these in produce area)

1/1/2 cups mashed potatoes (even instant works but make them on the very thick side)

1/4 cup diced ham

2 tbsp fresh mint finely cut

1/2 tsp dried garlic * optional or garlic salt

1/2 tsp dried bell pepper flakes * optional

1 Small cup of water

* Oil for frying


Mix your potatoes, ham, mint as well as seasonings. Mix well. Using your water to wet the edges of your won ton wrapper use your finger dipped into the water run your finger around the won ton to moisten the otter edge to seal it.

Add about a half teaspoon of the potato mixture to the middle of the won ton wrapper.

Fold the wrapper into a triangle pinching the edges together as you go.

Heat your oil and deep fry pierogies on each side until browned or you can boil them for a few minutes in hot water or broth then brown them in a pan of butter.

Drain on paper towels if deep frying and serve hot or cold.

Stuffed Mushrooms

Crab Stuffed Mushrooms

Similar to Red Lobster's

Ingredients & Directions:

1 pound fresh mushrooms about 40 or so

1/4 cup celery chopped fine 

6 slices white cheddar cheese

2 tablespoons onion chopped fine 

2 tablespoons red bell pepper chopped fine 

1/2 pound crab claw meat or imitation crab chopped fine 

2 cups butter crackers or oyster crackers crushed

1/2 cup cheddar cheese shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon ground black pepper 

1/4 teaspoon salt

1 egg

1/2 cup water


heat oven to 400 degrees

 Sauté your celery, onion, and peppers in butter then let cool

Wash mushrooms and remove stems 

Set aside the caps and finely chop you only need about half of the stems

Use the other half of the stems in another dish if you like or disgaurd

Combine the sautéed vegetables, mushroom stems, and all other ingredients (except cheese slices) and mix well

Place mushroom caps in a buttered casseroles or bakingdishes

Spoon 1 teaspoon of stuffing into each mushroom

Cover with sliced cheese

Bake for 12−15 minutes until cheese is lightly browned

Serve in a beautiful serving dish and enjoy

Click thumbnail to view full-size
Cup cake papers make for easy clean up Cup cake papers make for easy service
Cup cake papers make for easy clean up
Cup cake papers make for easy clean up
Cup cake papers make for easy service
Cup cake papers make for easy service

Pork Chili Mayo Cups

2 cups Pork Roast shredded

1 package Won-ton Wrappers

Chili Sauce:

  • 1 cup mayonnaise, light mayonnaise or miracle whip
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon red pepper or cayenne pepper
  • 3 tablespoons chili sauce
  • 1 tablespoon dry onions

Other topping ideas:

Optional shredded cheese

Optional romaine lettuce

Optional salsa

Optional purple onions

Optional bacon bites

Optional chives

Optional Taco seasoning instead of the other seasonings for Taco bites

In each one place a Won-ton wrapper. Place paper cup cake wrappers in a muffin tin. Mix your chili sauce and add to shredded pork roast. Bake your Won-ton wrappers at 375 degrees until lightly browned about 5 -7 minutes. you can spray them with butter flavored spay if you wish or use a bit of egg white but they will brown either way. Mix your chili sauce and your pork well and add a tablespoon to each Won-ton wrapper. Top with shredded cheese and bake for an additional 2 or 3 minutes to melt the cheese.

Serve with shredded lettuce & Salsa if desired.


Mini Taco cups

1 package Won-ton Wrappers

1 1lb sausage or hamburger

1 package taco seasoning

1 cup shredded cheese

Brown meat drain off oil. Follow directions on the package for taco seasoning cook until all liquid is absorbed. Place 1 Won-ton wrapper into each muffin tin, using cup cake papers help with serving and clean up. Brush with olive oil, non stick butter spray or egg white if desired. Bake at 375 for 5 minutes or until brown. Once they are browned fill each cup with meat & top with a small amount of cheese. Bake until the cheese is melted. Serve with any of the following items.

Optional toppings sour cream, shredded lettuce, diced tomato, salsa, diced jalapenos, diced black olives, or diced onions 

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Comments 11 comments

Hello, hello, profile image

Hello, hello, 6 years ago from London, UK

They certainly look delicious and will come back. Thank of sharing.

Envoy profile image

Envoy 6 years ago from USA Author

Hope you enjoy them.

Thanks :)

Artemus Gordon profile image

Artemus Gordon 6 years ago

Great bunch of appetizers. Stuffed mushrooms are always a hit with me.

Envoy profile image

Envoy 6 years ago from USA Author

Thanks me too they are one of my all time favs

Thanks for stoppin by.

Have a great day.

Mitch King profile image

Mitch King 6 years ago from Wilsoville, OR, USA

These are quick and easy and they make you out to seem like a really good host.

Envoy profile image

Envoy 6 years ago from USA Author

Awe yes :0) I agree

Thanks for your comment

Have a great night.

Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

Thanks for the recipes! I'll have to try them out. I have had some perogis up North. Not too bad but the after effects, whew!

loveofnight profile image

loveofnight 6 years ago from Baltimore, Maryland

i see quite a few recipes that i will be trying this weekend, especially the stuffed mushrooms and the pierogies.......thx 4 share

Envoy profile image

Envoy 6 years ago from USA Author

Thanks Michael Shane & loveofnight for your comments I hope you enjoy them as much as we do. Have a great day! The pierogies are my all time favorite. Thanks for stopping by =)

sanjeeta kk profile image

sanjeeta kk 6 years ago from India

Very interesting recipe ideas. Thanks for sharing.Best wishes.

Envoy profile image

Envoy 6 years ago from USA Author

your very welcome & thanks for stooping by

Have a great day

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