Rebekah Soued from Conifer, Colorado shares these light and flaky pastry triangles. "I usually use left-over spiral ham for the centers," she says. "With the creamy white sauce and a sprinkle of parsley on top, they are a sure-pleaser."
You won't be able to eat just one of these cute mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table.—Dawn Stitt, Hesperia, Michigan
Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
These bright red festive bites are a show stopping finger food during the holiday season, at Easter and for the Fourth of July. With the smoked salmon filling, these appetizers seem elegant...and they're convenient because you can prepare them ahead.
Spinach adds unexpected color and flavor to this tasty variation on deviled eggs from Dorothy Sander of Evansville, Indiana. They're easy to make with leftover Easter eggs...and an attractive addition to a party spread.
Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive!—Angela Vitale, Delaware, Ohio
The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. —Lori Stefanishion, Drumheller, Alberta