These easy Friendsgiving appetizers are perfect for a potluck, dinner party, or casual holiday get-together with friends.

Many of these Friendsgiving appetizer ideas can be made ahead or prepared with simple ingredients, which makes hosting a lot less stressful.

They’re great for grazing bring to a Friendsgiving potluck, before dinner, filling out a potluck table, or serving alongside cocktails and festive drinks.

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Friendsgiving Appetizer Ideas

1. Turkey-Shaped Cheese Ball

A cheddar cheese ball shaped like a turkey with cracker and pretzel feathers is the cutest thing on the table.

It is creamy, tangy and easy to make the night before.

Guests always take a picture before they dig in.

Ingredients

• 16 oz cream cheese, softened
• 2 cups shredded sharp cheddar
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• Round crackers and pretzel sticks
• Candy eyes and a small piece of red pepper

Instructions

1. Mix the cream cheese, cheddar, garlic powder and Worcestershire.
2. Shape into a ball, wrap in plastic and chill 2 hours.
3. Set the cheese ball on a platter.
4. Fan crackers and pretzels behind it as feathers.
5. Add eyes, a pretzel beak and a red pepper wattle.

2. Pumpkin-Shaped Cheese Ball

This cheese ball is shaped and rolled to look like a little orange pumpkin.

Rubber bands pressed around it while it chills make the pumpkin ridges.

A pepper stem on top finishes the look.

Ingredients

• 16 oz cream cheese, softened
• 2 cups shredded orange cheddar
• 1 packet ranch seasoning
• 1 cup finely shredded cheddar for coating
• 1 bell pepper stem

Instructions

1. Mix the cream cheese, 2 cups cheddar and ranch seasoning.
2. Shape into a ball and roll in the finely shredded cheddar.
3. Wrap in plastic and put 4 rubber bands around it to make ridges.
4. Chill 3 hours, then remove the plastic and bands.
5. Push the pepper stem into the top and serve with crackers.

3. Cranberry Brie Bites

Flaky puff pastry cups filled with warm brie and cranberry sauce taste like mini baked brie.

They take about 20 minutes to make.

You can freeze them ahead and bake right before the party.

Ingredients

• 1 sheet puff pastry, thawed
• 6 oz brie, cut into small cubes
• 1/2 cup whole berry cranberry sauce
• Chopped pecans
• Fresh rosemary

Instructions

1. Heat the oven to 375°F and grease a mini muffin tin.
2. Cut the puff pastry into 24 squares and press into the cups.
3. Add a cube of brie and a small spoonful of cranberry sauce.
4. Sprinkle with pecans.
5. Bake 15 minutes until puffed and golden, then top with rosemary.

4. Cranberry Pecan Goat Cheese Log

A log of creamy goat cheese rolled in dried cranberries and pecans looks pretty and takes 5 minutes.

A drizzle of honey makes it sweet and tangy.

Serve with crackers or apple slices.

Ingredients

• 8 oz goat cheese log
• 1/3 cup dried cranberries, chopped
• 1/3 cup pecans, chopped
• 1 tbsp fresh parsley
• Honey for drizzling

Instructions

1. Mix the cranberries, pecans and parsley on a plate.
2. Roll the goat cheese log in the mixture, pressing to stick.
3. Wrap and chill until serving.
4. Set on a board and drizzle with honey.
5. Serve with crackers.

5. Cranberry Jalapeño Cream Cheese Dip

Sweet cranberries and spicy jalapeños poured over cream cheese make a dip people cannot stop eating.

It is bright red and festive on the table.

Make the topping a day ahead so the flavors blend.

Ingredients

• 12 oz fresh cranberries
• 1 to 2 jalapeños, seeded
• 1/4 cup cilantro
• 1/2 cup sugar
• 2 green onions
• Juice of 1 lime
• 8 oz cream cheese

Instructions

1. Pulse the cranberries, jalapeños, cilantro, sugar, green onions and lime juice in a food processor until finely chopped.
2. Refrigerate at least 4 hours or overnight.
3. Spread the cream cheese on a plate.
4. Spoon the cranberry mixture over the top.
5. Serve with crackers.

6. Turkey-Shaped Snack Board

Crackers, cheese, fruit and nuts arranged in a turkey shape make a fun, easy snack board.

Use turkey or beef salami to keep it pork-free.

Kids and adults both love building plates from it.

Ingredients

• Assorted crackers
• Cheddar and pepper jack cubes
• Turkey or beef salami
• Grapes, apple slices and dried apricots
• Pretzels and nuts
• A small round of cheese for the head

Instructions

1. Set a small bowl of dip or a round of cheese in the center as the body.
2. Fan crackers, salami and cheese around it in rows like feathers.
3. Fill gaps with fruit, nuts and pretzels.
4. Add a cheese head with candy eyes and a pretzel beak.
5. Keep chilled until serving.

7. Spinach Parmesan Stuffing Balls

Boxed stuffing mixed with spinach and Parmesan bakes into crispy little balls.

They taste like Thanksgiving in one bite.

Serve with a cup of warm gravy or cranberry sauce for dipping.

Ingredients

• 1 box (6 oz) stuffing mix
• 10 oz frozen spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan
• 2 eggs
• 1/4 cup melted butter

Instructions

1. Make the stuffing as the box directs and let it cool.
2. Mix in the spinach, Parmesan, eggs and butter.
3. Roll into 1 1/2-inch balls.
4. Bake at 375°F for 20 minutes until golden.
5. Serve with gravy or cranberry sauce.

8. Cheesy Mashed Potato Bites

Leftover or fresh mashed potatoes baked in a mini muffin tin turn into crispy cheesy bites.

Top each with a little sour cream and chives.

They are a great way to use up leftover potatoes too.

Ingredients

• 3 cups mashed potatoes
• 1 cup shredded cheddar
• 1 egg
• 2 tbsp chives
• Sour cream for topping

Instructions

1. Heat the oven to 400°F and grease a mini muffin tin.
2. Mix the mashed potatoes, cheese, egg and chives.
3. Spoon into the cups and press down.
4. Bake 20 to 25 minutes until golden.
5. Cool 5 minutes, pop out and top with sour cream.

9. Sweet Potato Rounds with Goat Cheese

Roasted sweet potato slices topped with goat cheese, cranberries and pecans are colorful and tasty.

They are naturally gluten-free.

A drizzle of honey ties everything together.

Ingredients

• 2 sweet potatoes, sliced 1/4 inch thick
• 2 tbsp olive oil
• 4 oz goat cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• Honey

Instructions

1. Heat the oven to 425°F.
2. Toss the sweet potato rounds with oil, salt and pepper.
3. Roast 20 to 25 minutes, flipping halfway.
4. Top each round with goat cheese, cranberries and pecans.
5. Drizzle with honey.

10. Turkey Deviled Eggs

Classic deviled eggs dressed up with bell pepper feathers look like little turkeys.

They are a fun twist on a potluck favorite.

Keep them cold in a covered egg tray on the way.

Ingredients

• 12 eggs, hard boiled and peeled
• 1/2 cup mayo
• 1 tsp mustard
• Paprika
• Red, orange and yellow bell pepper strips
• Candy eyes or black pepper

Instructions

1. Cut the eggs in half and scoop the yolks into a bowl.
2. Mash the yolks with mayo, mustard, salt and pepper.
3. Pipe the filling back into the whites.
4. Tuck small pepper strips in the back of each egg as feathers.
5. Add eyes and a sprinkle of paprika.

11. Butternut Squash Ricotta Crostini

Roasted butternut squash on creamy ricotta toasts tastes like fall in one bite.

Fresh sage and a drizzle of honey make them feel special.

They are a great vegetarian option.

Ingredients

• 1 baguette, sliced
• 2 cups butternut squash, diced small
• 2 tbsp olive oil
• 1 cup ricotta
• Fresh sage
• Honey

Instructions

1. Roast the squash with oil, salt and pepper at 425°F for 25 minutes.
2. Toast the baguette slices until golden.
3. Spread ricotta on each toast.
4. Top with roasted squash.
5. Add sage and a drizzle of honey.

12. Easy Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip is always one of the first dishes to disappear.

It can be made ahead and baked right before serving.

Serve with tortilla chips, pita or bread.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 can (14 oz) artichoke hearts, chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup mozzarella
• 1/2 cup Parmesan
• 2 cloves garlic, minced

Instructions

1. Heat the oven to 375°F.
2. Mix the cream cheese, sour cream and mayo until smooth.
3. Stir in the artichokes, spinach, garlic and most of the cheese.
4. Spread in a baking dish and top with the rest of the cheese.
5. Bake 25 minutes until bubbly.

13. Pumpkin Hummus

Pumpkin puree blended into hummus makes it creamy, orange and perfect for fall.

It is a healthy option on a table full of cheese.

Serve with pita chips and veggies.

Ingredients

• 1 can (15 oz) chickpeas, rinsed
• 1 cup pumpkin puree
• 1/4 cup tahini
• 2 tbsp olive oil
• 1 clove garlic
• Juice of 1 lemon
• 1/2 tsp cumin
• Pumpkin seeds for topping

Instructions

1. Add everything except the pumpkin seeds to a food processor.
2. Blend until very smooth.
3. Add a splash of water if it is too thick.
4. Spoon into a bowl and drizzle with olive oil.
5. Top with pumpkin seeds.

14. Cranberry Pecan Baked Brie

A whole wheel of brie baked until melty and topped with cranberry sauce and pecans is always a crowd-pleaser.

It only takes about 15 minutes in the oven.

Serve right away while it is warm and gooey.

Ingredients

• 1 wheel (8 oz) brie
• 1/2 cup whole berry cranberry sauce
• 1/4 cup chopped pecans
• 1 tbsp honey
• Crackers or baguette slices

Instructions

1. Heat the oven to 350°F.
2. Place the brie in a small baking dish.
3. Top with cranberry sauce, pecans and honey.
4. Bake 12 to 15 minutes until soft.
5. Serve with crackers.

15. Apple Cheddar Crostini with Honey

Crisp apple slices and sharp cheddar on toasted bread are a classic fall pairing.

A drizzle of honey and a sprinkle of thyme make them extra good.

They take about 10 minutes to put together.

Ingredients

• 1 baguette, sliced
• 2 apples, thinly sliced
• 8 oz sharp cheddar, sliced
• Honey
• Fresh thyme

Instructions

1. Toast the baguette slices.
2. Top each with a slice of cheddar.
3. Broil 1 minute until the cheese melts.
4. Add a thin apple slice.
5. Drizzle with honey and sprinkle with thyme.

16. Caramelized Onion Dip

Homemade onion dip with slow-cooked onions is so much better than the packet kind.

It is creamy, sweet and savory.

Make it a day ahead so the flavor gets even better.

Ingredients

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 cup sour cream
• 1/2 cup cream cheese, softened
• 1/4 cup mayo
• 1 tsp Worcestershire sauce
• Chives

Instructions

1. Cook the onions in butter over medium-low heat for 30 minutes until deep golden.
2. Let them cool and chop them.
3. Mix the sour cream, cream cheese, mayo and Worcestershire.
4. Stir in the onions and season with salt and pepper.
5. Top with chives and serve with chips.

17. Cranberry Turkey Sliders

Turkey, Swiss cheese and cranberry sauce baked on Hawaiian rolls taste like the best leftover sandwich.

They bake all at once in one pan.

A butter and Dijon glaze on top makes them golden.

Ingredients

• 1 pack (12 ct) Hawaiian rolls
• 12 oz sliced deli turkey
• 6 slices Swiss cheese
• 1/2 cup cranberry sauce
• 3 tbsp melted butter
• 1 tsp Dijon mustard
• 1 tsp poppy seeds

Instructions

1. Heat the oven to 350°F.
2. Slice the whole block of rolls in half and place the bottoms in a dish.
3. Layer turkey, cranberry sauce and Swiss, then add the tops.
4. Brush with butter mixed with Dijon and sprinkle poppy seeds.
5. Cover with foil and bake 15 minutes, then uncover and bake 5 more.

18. Beef Franks in a Blanket

Little beef franks wrapped in crescent dough are a party classic everyone loves.

Use all-beef cocktail franks to keep them pork-free.

Serve with mustard and ketchup for dipping.

Ingredients

• 1 package all-beef cocktail franks
• 1 can crescent roll dough
• 1 egg, beaten
• Everything bagel seasoning

Instructions

1. Heat the oven to 375°F.
2. Cut the crescent dough into thin strips.
3. Wrap a strip around each frank.
4. Brush with egg and sprinkle with seasoning.
5. Bake 12 to 15 minutes until golden.

19. Spinach Stuffed Mushrooms

Mushroom caps filled with creamy spinach and Parmesan are an easy two-bite appetizer.

They can be filled ahead and baked when guests arrive.

They are vegetarian and gluten-free.

Ingredients

• 24 white mushrooms, stems removed
• 4 oz cream cheese, softened
• 1 cup chopped spinach
• 1/4 cup Parmesan
• 2 cloves garlic, minced
• 2 tbsp breadcrumbs

Instructions

1. Heat the oven to 375°F.
2. Chop the mushroom stems and cook with garlic and spinach for 3 minutes.
3. Mix with the cream cheese and Parmesan.
4. Fill the mushroom caps and sprinkle with breadcrumbs.
5. Bake 18 to 20 minutes.

20. Cranberry Feta Pinwheels

Tortillas rolled with cream cheese, feta, cranberries and green onion make colorful pinwheels.

They are a no-cook appetizer you can make the day before.

Slice them right before serving so they look neat.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup crumbled feta
• 1/2 cup dried cranberries
• 2 green onions, chopped
• 4 large flour tortillas

Instructions

1. Mix the cream cheese, feta, cranberries and green onion.
2. Spread over the tortillas.
3. Roll up tightly and wrap in plastic.
4. Chill at least 2 hours.
5. Slice into 1-inch pinwheels.

21. Maple Candied Pecans

Sweet and crunchy maple pecans are great for snacking or putting out in little bowls.

They only take about 10 minutes on the stove.

Pack the extras in jars as little take-home gifts.

Ingredients

• 2 cups pecan halves
• 1/4 cup maple syrup
• 2 tbsp brown sugar
• 1 tsp cinnamon
• Pinch of salt

Instructions

1. Toast the pecans in a skillet for 3 minutes.
2. Add the maple syrup, brown sugar, cinnamon and salt.
3. Stir constantly for 3 to 4 minutes until the syrup coats the nuts.
4. Spread on parchment and separate.
5. Let them cool and harden.

22. Pumpkin Pie Dip

This sweet dip tastes like pumpkin pie filling and is perfect with graham crackers and apples.

It only needs a few ingredients and no baking.

It is a nice sweet option among all the savory snacks.

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 cup whipped topping
• Graham crackers and apple slices

Instructions

1. Beat the cream cheese until smooth.
2. Add the pumpkin, powdered sugar and spice and beat again.
3. Fold in the whipped topping.
4. Chill 1 hour.
5. Serve with graham crackers and apples.

23. Fall Fruit and Cheese Skewers

Grapes, apples and cheese cubes on little skewers are fresh, colorful and easy to grab.

Add a drizzle of honey for a sweet touch.

They are a great option for anyone wanting something lighter.

Ingredients

• Red and green grapes
• Apple cubes tossed in lemon juice
• Cheddar and Swiss cheese cubes
• Small skewers

Instructions

1. Toss the apple cubes in lemon juice so they do not brown.
2. Thread grapes, apple and cheese onto skewers.
3. Arrange on a platter.
4. Cover and chill until serving.
5. Drizzle with honey if you like.

24. Puff Pastry Cheese Straws

Twisted puff pastry with Parmesan and cheddar bakes into crunchy, cheesy straws.

They look great standing up in a jar.

Make them a day ahead and store them in an airtight container.

Ingredients

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1/2 cup grated Parmesan
• 1/2 cup finely shredded cheddar
• 1/2 tsp paprika

Instructions

1. Heat the oven to 400°F.
2. Brush the pastry with egg and sprinkle with the cheeses and paprika.
3. Cut into thin strips.
4. Twist each strip and lay on a lined sheet pan.
5. Bake 12 to 15 minutes until golden.

25. Garlic Herb Pull-Apart Bread

Warm bread stuffed with garlic butter and cheese is always a hit at a potluck.

Everyone just tears off a piece.

Use a round loaf from the bakery to save time.

Ingredients

• 1 round sourdough loaf
• 1/2 cup butter, melted
• 4 cloves garlic, minced
• 2 tbsp chopped parsley
• 1 1/2 cups shredded mozzarella

Instructions

1. Heat the oven to 350°F.
2. Cut the bread in a crisscross pattern without cutting through the bottom.
3. Mix the butter, garlic and parsley and spoon into the cuts.
4. Stuff the cheese into the cuts.
5. Wrap in foil and bake 15 minutes, then unwrap and bake 10 more.

26. Turkey Sausage Cheese Balls

These classic sausage balls are made with turkey sausage instead of pork.

They are cheesy, savory and easy to make in big batches.

Freeze them unbaked and bake straight from the freezer.

Ingredients

• 1 lb turkey breakfast sausage
• 2 cups baking mix
• 2 cups shredded sharp cheddar
• 2 oz cream cheese, softened

Instructions

1. Heat the oven to 375°F and line a sheet pan.
2. Mix everything with your hands until well combined.
3. Roll into 1-inch balls.
4. Bake 20 to 22 minutes until golden.
5. Serve warm with honey mustard.

27. Baked Buffalo Chicken Dip

Creamy buffalo chicken dip is a game day favorite that works great at Friendsgiving too.

Rotisserie chicken makes it super quick.

Bake it in a dish or keep it warm in a small slow cooker.

Ingredients

• 2 cups shredded rotisserie chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar

Instructions

1. Heat the oven to 350°F.
2. Mix the cream cheese, buffalo sauce and ranch.
3. Stir in the chicken and half the cheese.
4. Spread in a baking dish and top with the rest of the cheese.
5. Bake 20 minutes until bubbly.

28. Spanakopita Phyllo Cups

Store-bought phyllo cups filled with spinach and feta taste like mini spanakopita.

They are much easier than folding phyllo triangles.

They bake in just 10 minutes.

Ingredients

• 2 packages (15 ct) mini phyllo shells
• 10 oz frozen spinach, thawed and squeezed dry
• 4 oz feta, crumbled
• 4 oz cream cheese, softened
• 1 egg
• 1 clove garlic, minced
• 1 tsp dill

Instructions

1. Heat the oven to 350°F.
2. Mix the spinach, feta, cream cheese, egg, garlic and dill.
3. Place the phyllo cups on a sheet pan.
4. Fill each cup with a spoonful of filling.
5. Bake 10 to 12 minutes.

29. Whipped Feta Dip with Honey

Feta whipped with cream cheese turns into a smooth, salty dip.

A drizzle of honey on top makes it sweet and savory.

Serve with pita, crackers or veggies.

Ingredients

• 8 oz feta
• 4 oz cream cheese, softened
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Honey
• Chopped pistachios or walnuts

Instructions

1. Blend the feta, cream cheese, olive oil and lemon juice until smooth.
2. Spread in a shallow bowl.
3. Drizzle with honey.
4. Top with chopped nuts.
5. Serve with pita.

30. Sweet Potato Casserole Bites

All the flavor of sweet potato casserole in a one-bite appetizer.

Roasted sweet potato rounds are topped with marshmallow and pecans.

Use halal or vegan marshmallows to keep them gelatin-free.

Ingredients

• 2 sweet potatoes, sliced 1/2 inch thick
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• Mini marshmallows (halal or vegan)
• Pecan halves

Instructions

1. Heat the oven to 400°F.
2. Toss the sweet potato rounds with butter, brown sugar and cinnamon.
3. Roast 20 minutes until tender.
4. Top each with a marshmallow and a pecan half.
5. Broil 1 minute until the marshmallows toast.

31. Balsamic Brussels Sprouts with Feta

Crispy roasted Brussels sprouts drizzled with balsamic glaze make a great veggie appetizer.

Serve them with toothpicks for easy grabbing.

Feta on top adds a salty finish.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 1/4 cup crumbled feta
• Salt and pepper

Instructions

1. Heat the oven to 425°F.
2. Toss the sprouts with oil, salt and pepper.
3. Roast 20 to 25 minutes until crispy.
4. Drizzle with balsamic glaze.
5. Top with feta and serve with toothpicks.

32. Hot Corn Dip

Cheesy, creamy corn dip with a little kick is perfect for scooping with chips.

It bakes in about 20 minutes.

You can also keep it warm in a small slow cooker.

Ingredients

• 3 cups corn
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups shredded Mexican cheese
• 1 jalapeño, diced
• 1/2 tsp chili powder

Instructions

1. Heat the oven to 375°F.
2. Mix the cream cheese and sour cream.
3. Stir in the corn, jalapeño, chili powder and most of the cheese.
4. Spread in a dish and top with the rest of the cheese.
5. Bake 20 minutes until bubbly.

33. Fig and Goat Cheese Phyllo Cups

Sweet fig jam and tangy goat cheese in crispy phyllo cups look fancy but take 15 minutes.

A sprinkle of thyme and a drizzle of honey finish them off.

They are a lovely option for a dressier dinner party.

Ingredients

• 2 packages (15 ct) mini phyllo shells
• 4 oz goat cheese
• 1/2 cup fig jam
• Chopped walnuts
• Fresh thyme
• Honey

Instructions

1. Heat the oven to 350°F.
2. Place the phyllo shells on a sheet pan.
3. Add a small piece of goat cheese and 1/2 tsp of fig jam to each.
4. Bake 8 minutes.
5. Top with walnuts, thyme and a drizzle of honey.

34. Mini Honey Cornbread Muffins

Little cornbread muffins brushed with honey butter are perfect alongside dips and chili.

Mini muffins are easy to grab and eat in two bites.

A box mix makes them extra quick.

Ingredients

• 2 boxes (8.5 oz) corn muffin mix
• 2 eggs
• 2/3 cup milk
• 2 tbsp honey
• 4 tbsp butter, melted

Instructions

1. Heat the oven to 400°F and grease a mini muffin tin.
2. Mix the muffin mix, eggs, milk and 1 tbsp honey.
3. Fill the cups 3/4 full.
4. Bake 10 to 12 minutes until golden.
5. Brush with the butter mixed with the rest of the honey.

35. Slow Cooker Cranberry Meatballs

Frozen meatballs simmer in a sweet and tangy cranberry chili sauce.

Use all-beef or turkey meatballs to keep them pork-free.

Just bring the slow cooker and plug it in at the party.

Ingredients

• 2 lbs frozen all-beef or turkey meatballs
• 1 can (14 oz) jellied cranberry sauce
• 1 cup chili sauce
• 1 tbsp brown sugar
• 1 tsp lemon juice

Instructions

1. Add the frozen meatballs to the slow cooker.
2. Whisk the cranberry sauce, chili sauce, brown sugar and lemon juice.
3. Pour over the meatballs and stir.
4. Cover and cook on LOW for 4 hours.
5. Serve with toothpicks.

💡 Tip: Check the label on the cranberry sauce, since most brands are gelatin-free but it is good to be sure.

36. Cranberry Pecan Chicken Salad Bites

Chicken salad with cranberries and pecans spooned onto crackers or cucumber rounds makes an easy bite.

It is a cool, fresh option among the warm dips.

Make the chicken salad the day before.

Ingredients

• 3 cups shredded cooked chicken
• 1/2 cup Greek yogurt
• 1/4 cup mayo
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 celery stalks, diced
• Crackers or cucumber rounds

Instructions

1. Mix the yogurt and mayo with salt and pepper.
2. Stir in the chicken, cranberries, pecans and celery.
3. Chill at least 1 hour.
4. Spoon onto crackers or cucumber rounds.
5. Top with a few extra cranberries.

37. Turkey Veggie Tray

Fresh veggies arranged in a turkey shape make a healthy, fun appetizer.

A bowl of ranch dip makes the body.

It is easy for kids to help build.

Ingredients

• Carrot sticks
• Celery sticks
• Cucumber slices
• Bell pepper strips in different colors
• Cherry tomatoes
• Broccoli florets
• 1 cup ranch dip

Instructions

1. Place a bowl of ranch dip near the bottom of a large platter.
2. Arrange the veggies in rows fanning out behind it like feathers.
3. Use a cucumber slice and pepper for the head and beak.
4. Add candy eyes or olive pieces for the face.
5. Cover and chill until serving.

38. Caramel Apple Nachos

Sliced apples drizzled with caramel, peanut butter, chocolate and toppings are a fun sweet appetizer.

Everyone gathers around the platter for this one.

Make it right before serving so the apples stay crisp.

Ingredients

• 4 apples, thinly sliced
• Lemon juice
• 1/2 cup caramel sauce
• 2 tbsp peanut butter, melted
• 1/4 cup mini chocolate chips
• 1/4 cup chopped peanuts or pecans

Instructions

1. Toss the apple slices in lemon juice.
2. Arrange on a large platter.
3. Drizzle with caramel and melted peanut butter.
4. Sprinkle with chocolate chips and nuts.
5. Serve right away.

39. Pesto Tortellini Skewers

Cheese tortellini, mozzarella balls and cherry tomatoes on skewers are colorful and easy to eat.

A little pesto drizzled on top adds lots of flavor.

They can be made a few hours ahead.

Ingredients

• 1 package (9 oz) cheese tortellini
• 1 cup mozzarella pearls
• 1 cup cherry tomatoes
• Fresh basil leaves
• 1/4 cup pesto
• Small skewers

Instructions

1. Cook the tortellini, drain and cool.
2. Toss with the pesto.
3. Thread tortellini, mozzarella, basil and tomato onto skewers.
4. Arrange on a platter.
5. Drizzle with a little more pesto.

40. Mini Spinach Mushroom Quiches

Muffin-tin quiches with spinach, mushrooms and cheese are easy to grab and eat.

They work for brunch-style Friendsgivings too.

Make them ahead and serve warm or at room temperature.

Ingredients

• 8 eggs
• 1/2 cup milk
• 1 cup chopped spinach
• 1 cup chopped mushrooms
• 1 cup shredded Swiss or cheddar
• 1 refrigerated pie crust (optional)

Instructions

1. Heat the oven to 350°F and grease a mini muffin tin.
2. Press small circles of pie crust into the cups if using.
3. Cook the mushrooms and spinach for 3 minutes and divide into the cups.
4. Whisk the eggs, milk and cheese and pour into the cups.
5. Bake 15 to 18 minutes until set.