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Parmesan Broccoli Balls

Submitted by: Heather P

Frozen broccoli and Parmesan cheese are blended with dry stuffing mix and rolled into delicious appetizer balls!

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I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!

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Mushroom Stuffing Balls

Submitted by: KCONFER

Home Town: Howard, Pennsylvania, USA

My father loves mushrooms and this is his favorite appetizer. Goes well with a Holiday meal.

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California Aged Gouda With Balsamic Reduction

Provided by: California Milk Advisory Board

The nutty richness of aged gouda is a perfect match for a sweet and tangy balsamic vinegar reduction. Serve this beautiful dish as an appetizer or cheese course.

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Parmesan Spinach Balls

Submitted by: Tish Steen

Little breaded balls of spinach and Parmesan cheese are baked in the oven until golden brown!

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Sauerkraut and Swiss Sausage Balls

Provided by: Bob Evans®

Bite-size balls of sausage and sauerkraut are wrapped in a Swiss cheese dough and baked until golden brown.

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Apple Gouda Quesadillas

Submitted by: MOMO0382

Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.

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Appetizer Sausage Balls in Blankets

Submitted by: Eleanor Johnson

Can be made up to a week ahead, frozen, and heated when needed. Great for holiday open house or buffet table. DON'T MAKE TOO LARGE.

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Sauerkraut Balls

Submitted by: Paula

An unusual baking ingredient--sauerkraut--lends a satisfying crunch to these savory doughnuts.

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Sausage Cheese Balls

Submitted by: Heather Walker

These sausage balls were a hit at our Christmas party this year. I accidentaly used low-fat cheese in the recipe and couldn't tell the difference. No frying necessary, they bake beautifully.

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