Every Christmas Eve, I bring out a platter of my fresh-from-the-oven mushrooms. When you want a change, consider fixing the sausage and cream cheese filling all by itself—it's good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado
I decided to try this recipe on my card club, and it was a big success. They loved it. The recipe can be swapped around and changed in so many different ways and always turns out as an awesome appetizer or great-looking centerpiece over a hand of cards.
Here's a real crowd-pleaser! The banana peppers pack a subtle punch, and the pepperoni adds spice. Have knives, forks and napkins ready so folks can eat them up neatly. —Darius Kovacina, Acme, Pennsylvania
These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. You could also substitute ground white turkey for the chicken. —Katrina Lopes, Lyman, South Carolina
This appealing appetizer takes classic bruschetta to new heights. Instead of olive oil, these savory treats are spread with reduced-fat cream cheese, then topped with tomato, green onion and ripe olives.—Michelle Wentz, Fort Polk, Louisiana
From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. “This is a great way to use up leftover chicken,” advises Sandralee. “Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people.”
These soft little rolls come with a surprise inside—savory Italian meatballs. They're wonderful dipped in marinara sauce, making them fun for my grandkids and adults, too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina
We love to make Italian meals into celebrations, and an antipasto always kicks off the party. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania