Savory Spinach Ball Appetizers

 If you looking for an easy and healthy appetizer to serve at your next gathering, look no further than these easy spinach ball appetizers. These bite-sized delights are packed with nutrients and bursting with flavor. Whether hosting a party or craving a tasty snack, these spinach balls are the perfect choice.

Spinach Ball Appetizers - Reviewed

This is one of those recipes we had packed away and had not made for some time. This past Holiday season, Fran was going through some old recipes and found our spinach ball recipe.

We both thought wow we haven't made these in a long time. So, we decided to make them and we're so glad we did. 

Spinach Ball Ingredients:

• 2 cups( 2-10 boxes) frozen chopped spinach
• 3 large eggs
• 2 cups seasoned bread crumbs
• 1/2 cup grated Parmesan Cheese
• 1/2 teaspoon garlic powder
• 1/2 cup melted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Thaw and pat dry the spinach.
2. In a large mixing bowl, combine all ingredients and mix well.
3. Scoop out portions of the mixture and roll into bite-sized balls.
4. Place them on a greased cookie sheet or lined with parchment paper.
5. Bake at 375 degrees for 15 to 20 minutes until they are golden brown and firm to the touch.
6. Cool for a few minutes before serving.

These spinach balls are a great way to incorporate healthy greens into your diet without sacrificing flavor. Spinach balls are a perfect appetizer for any party or just as a snack. 

If we have any leftovers we freeze them. You can take them out of the freezer and pop them in the oven to warm them up for a snack. I like them plain, but you can experiment with different dipping sauces if you like.

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Batter Deep Fried Mushrooms

 Mushrooms, people either love them or hate them. I happen to be someone who loves mushrooms. Mushrooms are one of the foods I love, no matter how they are prepared. I even love them raw and dipped in ranch dressing. 

Today, I'm reviewing how I made our deep-fried mushrooms. These are a perfect side to any meal or delicious as a snack anytime.

Ingredients for Batter Deep Fried Mushrooms:

12 ounces of fresh white mushrooms ( I used medium size mushrooms)

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 cup of water

2 cups seasoned breadcrumbs ( I used Panko)

Instructions:

1. Rinse the mushrooms in cold water and pat dry.
2. Mix, flour cornstarch, baking powder, and salt in a medium size bowl.
3. Add the cup of water, and whisk together until you have a smooth batter.
4. Dip the mushrooms into the batter and let the excess drip off. You can use toothpicks or a fork.
5. Roll the mushrooms in the breadcrumbs until they are coated.
6. Deep fry until golden brown.
7. Place them on a plate lined with a paper towel.

After dipping the mushrooms in the batter, I rolled them in the breadcrumbs.

I coated several mushrooms at a time before placing them in the oil.

I don't have a deep fryer, so I used my 10-inch cast iron skillet. I filled the skillet a little over halfway with vegetable oil, and set the burner to medium heat. The oil needs to be between 325 to 375 degrees for frying. 

I used my ThermoPro TP-18 instant-read thermometer to make sure I had the right temperature. I fried 6 or 7 mushrooms at a time until they were golden brown. I removed them with a slotted spoon and placed them on a plate lined with paper towels.

Using a deep fryer would be much easier for sure. Read my friend Cynthia's review here: of The Presto GranPappy Electric Deep Fryer. This would be the perfect kitchen tool for deep frying these mushrooms.

You can serve your mushrooms with cocktail sauce, or ranch dressing, or eat them plain. 

If you like mushrooms here are some more of my favorite recipes:

Baked Stuffed Portobello Mushroom CapsGrilled Stacked VeggiesItalian Sausage Stuffed Mushrooms

 

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Oven Baked Zucchini Sticks

 These oven-baked zucchini sticks are a great way to use the abundance of your zucchini crop. They make a perfect appetizer for any meal, or just have them as a snack.

These zucchini sticks or fries are so crispy on the outside and tender on the inside. Bobby and his girlfriend Abby made dinner the other night. They made these delicious zucchini sticks as an appetizer.

If you don't have a garden, just pick up a couple of medium-sized zucchini at the grocery store or your local farmers market. With a few more ingredients that most of us already have in the pantry, you'll be on your way to making this easy and tasty appetizer. 

First, peel and cut the zucchini in half. Then, slice them like french fries, about 3 to 4 inches long. This part was my job, Bobby and Abby did the rest.

They set up a dredging station with flour, a beaten egg, and seasoned bread crumbs. First, the flour, then dip them into the egg, and then the bread crumbs. 

Baked Zucchini Sticks Ingredients:

2 medium size zucchini peeled and cut

1 teaspoon olive oil

1/2 cup all-purpose flour

1 large egg beaten

1 cup Panko Breadcrumbs

1 teaspoon paprika

1 tablespoon parmesan cheese

Salt and Pepper to your taste

Directions:

1. Preheat oven to 425 degrees
2. Peel and cut the zucchini into 3 to 4-inch pieces.
3. In a flat dish add the flour, salt, and pepper.
4. Beat the egg in a small bowl and mix with olive oil.
5. In a flat dish mix the breadcrumbs, paprika, and parmesan cheese.
6. Prepare a cookie sheet lined with parchment paper.
7. Dip the cut zucchini into the flour, egg, and breadcrumbs and place on the prepared cookie sheet. Place them at least 2 inches apart.
8. Bake for 20 to 25 minutes until they are golden brown.

Serve right out of the oven with your favorite pizza sauce or ranch dressing for a tasty appetizer or snack.

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Air Fryer Crispy Chicken Wing Recipe

 My air fryer crispy chicken wing recipe and method reviewed

Everybody in our family likes crispy chicken wings. I have never quite mastered crispy wings until I made them in our Ninja Foodi Grill and Air Fryer. So, if you like your chicken wings crispy this is the way to do it.

We had a crowd the day we made these so I used a 5-pound bag of chicken wings. Normally I would do about 2-pounds.

How I prepared the chicken wings:

one gallon zip lock bags

2 tablespoons olive oil per bag

3 to 4 tablespoons baking powder per bag

Seasoning:

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon brown sugar

All of the above ingredients are per one bag of 15 or 20 wings. The first thing I did was, rinse the wings with cold water and pat them dry with a paper towel.

You can really use any already made chicken seasoning, just add a generous amount to each bag. Place the wings in a zip lock bag, add all the ingredients and mix well. Set the bags in the refrigerator for about 30 minutes.

I sprayed the air fry pan with non-stick cooking spray. Then, I set the air fry temperature to 390 degrees and the timer for 22 minutes. When the air fryer was preheated I added the wings, fitting about 12 to 15 wings in the pan. After 11 minutes I turned the wings over for the remaining 11 minutes.

Preparing the hot sauce:

1 stick of butter (melted)

1-1/2 cup Frank's Hot Wing Sauce

Mix this together well in a large bowl. If you really like your wings hot add a dash of cayenne pepper. For me, the hot wing sauce is hot enough. Toss the crispy wings in the sauce and enjoy.

These crispy wings are perfect anytime for a snack or party. Your family and friends will love these air fryer wings.

Read my review of our Ninja Foodi Grill here:

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Easy Homemade Coleslaw Dressing - A Family Fave

Easy Homemade Coleslaw Recipe

Quarantine has me thinking more about food. Fortunately, after 10 months of Keto, I still have willpower!

Keto warriors forewarned: This Coleslaw recipe is not Keto. However, if you replace the sugar with Monk Fruit Sweetener, it would be. Yet, I haven't personally tried that. If I did, I would use less Monk Fruit sweetener than 1/3 of a cup. I'd try a heaping tablespoon for my first attempt.

As mentioned in my previous recipe review posts (featured below), although I can cook, it's not my favorite thing to do. For that reason, I'm drawn to simple recipes.

While whipping through my stained recipe book, I came across this straightforward homemade recipe for Coleslaw dressing to share with you.

Homemade Coleslaw Dressing Ingredients:

. 1/2 Cup of Vinegar
. 2/3 Cup of Olive Oil
. 1/3 Cup of Sugar
. 1/2 Teaspoon of Pepper
. Miracle Whip Salad Dressing

If needed, you can double this.

Instructions:

Put all the ingredients in a small pot on the stove and bring it to a boil (EXCEPT the MIRACLE WHIP). Pour the boiled ingredients over the prepared Coleslaw while it's hot. Put it in the fridge until you're ready to serve.

Once you're ready to serve it, mix in two heaping tablespoons of Miracle Whip Salad Dressing. I've added the dressing when the Coleslaw dish is warm, and when it's been cooled in the fridge.

Preparing the Coleslaw:

You can buy the packages of ready-made Coleslaw at the store, or shred a cabbage head and
other vegetables..

The Extra Ingredients that Make Coleslaw Taste Great:

Other than a delicious Coleslaw dressing, there are two ingredients I always add:

. Chopped Apple
. Chopped Onion

Add the chopped apple just before serving. Cut the apple into small bite-sized pieces and stir it in. I usually cut up two medium-sized apples for a medium-sized bowl of Coleslaw.

Add 1/2 of a large onion, chopped or shredded.

The apple combined with the onion and the homemade dressing gives the Coleslaw a delicious taste.

Store-Bought Coleslaw Dressing Alternative:

If you don't have the time to fuss over making homemade dressing, Kraft's Coleslaw Dressing is excellent. Make the Coleslaw as described above with apple and onion, then put in nearly a full regular sized bottle of Kraft Dressing. Base the amount you want on how creamy you prefer your slaw. Pour it in quarters.

Previous Simple Recipes from My Kitchen:

•  White Cake with Coconut Topping
•  A Man's Birthday Cake
•  One Bowl Chocolate Cake
•  Homemade Chocolate Icing
•  Easy Banana Loaf
•  Homemade Pancakes
•  Roast Pan Steak

If you're looking for a simple, comforting meat dish to serve with this Coleslaw, check out the Roast Pan Steak recipe featured above, it's so good!

Stay safe, happy cooking.

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Easy Snack - Ham Rolls on Celery

Healthy and delicious ham rolls on celery.

I haven't been eating as healthily as I should and I can feel it. This weekend I made a concerted effort to cut back on sugars, carbs, and caffeine. As a result, I ended up making this delicious, healthy, and EASY snack - ham rolls on celery sticks. I have always liked ham and cream cheese rolls, but this new twist on a favorite recipe was extra delicious and satisfied those cravings. 

4 Ingredient - Ham Rolls on Celery

This spicy, creamy snack is super easy to assemble and my version consisted of only 4 ingredients: celery, ham, cream cheese and sriracha. 

Ingredients:

• 2 sticks of celery
• 4 slices of ham 
• cream cheese
• sriracha

Assembly:

1. spread cream cheese on a ham slice.
2. roll the ham, jelly roll style
3. wash the celery sticks, trimming the ends then cutting each remaining stick into 1/2. 
4. place a couple of drops of sriracha in the celery stick 
5. place the ham and cream cheese roll in the celery stick - on top of the sriracha 

add sriracha to your taste

I am not a nutritionist so I cannot instruct you on what includes healthy eating for you. But I do know with certainty, that overdoing it on carbs, sugars, and caffeine causes me problems. This snack helped me avoid the snacks that I wanted to avoid this weekend. And ended the cravings I was having for the sweets. 

Recipe Inspiration

My inspiration came from those cream cheese and ham rolls many of us have enjoyed at parties and celebrations. 

The Kraft version of the recipe is here. The Kraft version uses chives for the flavor kick, cuts the rolls into smaller sections, and places the pinwheel sections on crackers.

Ham Pinwheels recipe by Kraft

There are other variations of pinwheels, including rolling a pickle in the ham wrap with the cream cheese. I like the pickle version too and may pick up some pickle spears to give it a try on the celery sticks. 

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Tips for Better Hummus at Home

Smooth and creamy hummus.

I like hummus. I like hummus a lot. A lifetime ago, a friend who was vegan introduced me to hummus. But I could never make my own and have it turn out right. Frankly, I had given up trying. Then while living in Baltimore, my roommate brought home a tip about hummus. Cook the chick peas. Since then, I use that tip to make the kind of smooth and flavorful hummus that I like to eat.

Hummus is a spread made of chick peas, tahini, olive oil, lemon juice, salt, and garlic. Tahini is a "Middle Eastern paste or sauce made from ground sesame seeds" (online dictionary). Think peanut butter made from sesame seeds. 

Tips for Making Better Hummus at Home

Cook the Chick Peas.  A few years ago, my roommate came home with exciting news. A person had shared their delicious hummus with him. When he asked what the secret was, the person told him that it was boiling the chick peas and mashing them when they are still warm. I use two cans of chick peas. I dump them into a sauce pan and simmer them until the juice has simmer away. Be careful not to burn the beans (that stinks up the kitchen and is hard to remove from the pan). I then strain the remaining juice off before mashing the chick peas.

Use Fresh Tahini. Tahini comes in a can and is much like peanut butter but with oil floating on top. I only just now learned that oils can go rancid, and this includes the oils in Tahini. Which explains why I once made hummus - using a can of Tahini I found in the back of the cupboard - and it tasted terrible. I thought it was just because I'm not good in the kitchen and the odds of me messing up even the most simple recipe are high.  But in this case, it was the old Tahini. Make sure you have Tahini that was recently purchased. Stir the layers of paste and oil together before scooping out the amount you want.

Use a Food Processor or Nutri-Bullet. If you like extremely smooth Hummus, use a food processor. I use my Nutri-Bullet.  I first use a potato masher to mash the chick peas and Tahini together. I add the additional ingredients and give it all a spin in my Nutri-bullet. The Hummus turns out very creamy and easy to spread or dip. 

There are days that I want more coarse Hummus and on those days, I just mash with a potato masher and stop there.

I don't do recipes. 

For a recipe that is the same as how I make my hummus 
check out this Easy Hummus Recipe by inspired taste. 

Basically, I simmer the chick peas (two 15 oz. cans). Strain the remaining water off. Add around a 1/2 cup of tahini, a squirt of lemon juice, a pinch of garlic salt, and a squirt of olive oil. Tonight I added a can of black olives. I mashed the mix with a potato masher. Then I added the mixture to my Nutri-Bullet with about a 1/4 cup of water. Blend briefly. Tonight I served with a few drops of sriracha and baby carrots. 

Customize Your Hummus

Add the ingredients that you like. I really like to add a can of black olives to mine. I also use a splash of water and use less oil.

Other Hummus flavor ideas are:

• sriracha
• cumin
• roasted red peppers
• mushroom
• spinach

Additional Links About Hummus

I like the taste of Hummus. I think it is a great light meal or snack. I eat it on bagels, tortillas, chips, carrots, or pita bread. I don't eat it because I think it is a super food. Some people believe that Hummus is a food that is high in protein, helps with digestion, and is an anti-inflammatory. Others say that claims of high protein are inflated and that Hummus is only high in carbs and fats. If you are looking at Hummus for it's health benefits, please consider both sides of the debate. Jessica Migala in EatingWell writes on the side of hummus being a very healthy food with many different health benefits, including being a good source of protein. While Jessica Cording writes for Shape Magazine that hummus not only is not high in protein, but IS high in fat and carbs. 

My thinking about the health benefits of hummus are somewhere in the middle. I do know that I love the taste when I make my own and it has to be far healthier than that entire bag of M&Ms I'd eat as a snack if I didn't have hummus. 

Intro Photo: Hummus courtesy of Pixabay under CC0 license

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Review of Our Favorite Seafood Dip ~ with Recipe

Homemade Clam Dip & Chips

Family Game Night Snacks (c) Elf

The gathering of family and friends over holidays, for special events and celebrations, or for card & game nights, calls for finger food type snacks. 

The quickest and most popular of these type of snacks are what we all like to refer to as 'chips & dip'.

Many years ago our grocery store carried, along with your typical onion dip and guacamole dip, a creamy cream cheese type dip with clams. The seafood lovers in my family absolutely loved it. Somewhere along the line the store-bought clam dip disappeared from the dairy section, probably due to lack of popularity as not everyone likes clams. (Can't imagine that, but it's true!). :-)

We really missed not being able to buy clam dip any more, so I got to pondering on it and figured out it couldn't be that hard to come up with my own version. Using some suggestions from an appetizer cook book for seafood-type dips, this 'homemade clam dip' is what I 'invented'. My family and friends liked it so much that it has become the 'expected' snack item at our house for any time we get together. It's best served with ripple-style chips and/or pretzels because it is a bit 'stiffer' than some dips and the regular chips break apart too easily while 'dipping'.

My son recently called me long distance because he couldn't find his copy of my recipe and needed a review of the ingredients for the batch he was making. Others have asked for the recipe too, so I decided to share it here. Hope you enjoy it at your next gathering.

RECIPE For Clam Dip

Ingredients

Ingredients

• 1 (or 2) 8-ounce package Cream cheese, softened
• 8 ounce tub Sour cream, Use 'light' version, if desired
• 1/2 teaspoon Worcestershire Sauce
• 1 teaspoon Lemon Juice, bottled or Fresh
• 3 or 4 Scallions or Green Onions, chopped
• Dash Pepper
• 1 or 2 cans Canned Clams, drained
• Large Bag Ripple-style Potato Chips and/or Pretzels

Instructions

1. Place opened package of cream cheese in a medium bowl to soften.
2. Finely chop 3 or 4 fresh scallions (or green onions). Amount depends on your personal preference.
3. When cream cheese is soft enough to work with, add the chopped green onions, Worcestershire sauce, lemon juice and pepper. Stir to mix.
4. Add the sour cream a few spoonfuls at a time, stirring into the cream cheese mixture.
5. Continue adding sour cream until the dip is the consistency you prefer. Some like it stiffer, somewhat like a spread you could serve on crackers; others like it soft enough to use with chips and pretzels.
6. When the dip is mixed to the consistency you like, add the clams (drained, but allow a tiny bit of clam juice to remain for a nice extra flavor).
7. Cover and refrigerate for several hours or overnight to allow the flavors to nicely blend. Stir once again before serving with the chips and/or pretzels.

+Cook's Note: I often double the recipe, depending upon the size of the group I am serving it to, as you will find it gets eaten quickly! :)

*Extra Note: We like lots of clams in our dip, so I prepare it with two cans, but one can works just as well.

Cook Time

Prep time: 30 min

Ready in: 30 min

Yield: Serves 4-6 people

Clam Dip ready to eat and enjoy!

Cream cheese dips, clam and otherwise, are my favorite kinds of dip.

I made a batch of my clam dip for a recent visit from my son & family. It's our favorite snack and is always expected.

Chips and Other Dips!

Source: Pixabay

If clams are not your favorite, there are lots of other kinds of dips from spinach and guacamole to onion dip to salsas. Any dip and combination of chips (potato, tortilla, pretzels) make great finger food snacks for any kind of party or get-together.

Dip Cookbook

Available on Amazon

Dips is a dip cookbook with more than 40 recipes ranging from quick & easy dips to fancy party dips.  A cookbook filled with dip recipes for any party or occasion.

Are you a fan of 'chips & dips?'  What is your favorite kind of dip? 


For a variety of other kinds of appetizers, check out these fabulous appetizer reviews compiled for your snacking pleasure here on

ReviewThisReviews/Appetizers

National Chip and Dip Day is

March 23

Originally written © 2013 Wednesday-Elf.  Updated for Review This! on 3/23/2023

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Reviewing July 4th Appetizers - Part III of Our 4th of July Menu

Ah, appetizers, the food teaser for any fun meal gathering. July 4th, in the heat of the summer brings many families and friends together for some great meals. That naturally includes appetizers. So it's time to review some of these. Be sure to check out Parts I and II in our 4th of July Menu reviews as well. Susan Depner brings us some delicious main courses and Sylvestermouse presents favorite red, white and blue desserts.

A Tasty Dip Appetizer

Deb Lindsey for the Washington Post

Although I've not enjoyed hot and spicy food, I did enjoy this take on a south-of-the-border favorite. is a tasty dip appetizer that combines pumpkin seeds (pepitas) and a flavorful variation on tomatoes (tomatillos). It's simple to make and can be prepared ahead of time. That's a big help for busy folks who still want to have a great gathering for July 4th.
Pepita-Tomatillo Dip

The Washington Post newspaper published this recipe with it's variation from Food editor Joe Yonan. Be sure to check out his delightful addition of a touch of honey to make this a great addition for your July 4th celebration.

Refreshing July 4th Appetizer

I was delighted to find one of my favorite chefs, Jacques Pepin, has created a delicious and refreshing appetizer to enjoy for any July 4th celebration. His Watermelon with Feta Cheese and Mint adds a bright spot of color to your table. It doubles nicely as a salad, too. And who doesn't love double duty recipes?

This is a simple to make dish. But, fair warning - make on the day of your celebration for the best presentation. Watermelon tends to lose its crispness when stored for very long. The good news is that it takes very little time to make Watermelon with Feta Cheese and Mint. So enjoy this refreshing appetizer.

And Speaking of Watermelon Appetizers 

Deb Lindsey for the Washington Post

As long as we are enjoying watermelon, we can't forget the delightful gazpacho as a July 4th refreshing appetizer. Worldlyvegetarian blogger Visi Tilak has created a delicious gazpacho from watermelon and tomato. 

This is one simple recipe. (Hmm, I guess you might be noticing a theme in these appetizers - simple, easy.) Literally just run everything through a blender and serve. Tilak adds a topping if you want to do that. Frankly, I was just delighted with how delicious the base recipe was. But, you can make a nicer presentation with her basil, avocado, and red onion topping. And yes, this recipe works nicely to make ahead and store in the fridge.

More July 4th Menus from Review This

Be sure to check out more of Review This July 4th menus. Start with main dishes reviewed by Susan Depner. She offers up some fun, interesting and unique options for your celebration.

Then get all the patriotic dessert ideas you want from Sylvestermouse. She presents some of the most beautiful looking and delicious desserts.

Enjoy your 4th of July celebration and keep it safe.


Posted by: BuckHawk

About This Contributor

BuckHawk decribes herself as "Basically a lazy person who prefers the easy things in life." So that's what she writes about. Easy home decorating, easy recipes, easy entertaining. But, she is also a lover of animals, gardening and crafting. You'll find her writing all over the Web, but with Review This Reviews! she has the opportunity to write about all of her loves.

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Halloween Appetizers - Part I of Halloween Recipes on Review This!

Halloween Appetizers - Part I of Halloween Recipes on Review This!

Finding the best Halloween recipes and most appropriate food for our Halloween parties can often be a daunting task.  

Therefore, we will be focusing on helping our readers by featuring the delicious food for Halloween that we have found across the web.  I do believe there is something here for everyone.

We will start with the party starters themselves, appetizers!

Jack-o’-Lantern Sandwich Bites

Jack-o’-Lantern Sandwich Bites by Frank P. at Delish.com

These cute little pumpkin sandwich bites are perfect for the whole family including children!   They are not too scary in appearance, but would be delectably delicious.  

Since they use our everyday favorite meat and cheese, they are sure to be a hit and something that the kids will also eat. 
 

You can find the instructions for constructing these cute little pumpkin sandwiches on Delish.com by clicking here.   

   

Halloween Deviled Eggs

Deviled Eggs are always one of my own personal favorite appetizers to eat, so I an constantly on the lookout for new and interesting ways to prepare them for parties.

For the Halloween party, I have found two ways to prepare Deviled Eggs to serve as appetizers.  You choose which one best suits your personal tastes in ingredients.  Either would be fantastic to look at sitting on the Halloween buffet table.  

 Blood Shot Deviled Eggs by Mandee at Halloween Haven Deviled Brains by Corinna Johnson

 

Spider Bread Dip Bowl

Most of us are a little spooked by spiders which makes this Spider Bread Dip Bowl a fabulous addition to your Halloween buffet or dinner table.  "It's Always Autumn" shares an outstanding step by step tutorial recipe for creating your own spider centerpiece here.

Spider Bread Dip Bowl by "It's Always Autumn"

 

Devils on Horseback

 Devils on Horseback by DecoratingEventsTo go with your "deviled" eggs, you may wish to also include Devils on Horseback.  

This is a completely new idea for my Halloween party buffet table.  I had never heard of Devils on Horseback until I read this article and recipe by DecoratingEvents.

The Devils on Horseback look perfect for a Halloween appetizer, but the recipe actually sounds delicious.   

In the article, she also includes a recipe for Devils on Horseback featuring shrimp instead of bacon & cheese.

The perfect combination for the Halloween party!

Wonton Bats 

Wonton Bats by First for Women

In my search for great Halloween appetizers for our Halloween party, I also discovered these cute little guys!

Bats and Halloween just seem to go together. Adding edible bats to my Halloween buffet seems like a wonderful idea.  

Now, I just wonder, will my guests be able to eat these cute little bats!  I might have to close my eyes to keep from looking into those little bat eyes myself.

When I consider my guests, I seriously do have images in my mind of them trying to "fly" the bats across the room at each other.   We do enjoy playing with our food, especially on Halloween.

Halloween Skull Veggie Platter

Now this Halloween vegetable platter is ingenious and was clearly created with the vegan or vegetarian in mind.

It is beautifully creative and artistically designed.  This will most likely be the food centerpiece on my Halloween buffet table at this years Halloween party.

 Halloween Veggie Platter - Cauliflower Skull

More Halloween Appetizer Recipes

We are still searching for more great Halloween Appetizer Recipes.
 
If you have published a Halloween Appetizers Recipe that would be great additions to our table, please share you link in our guestbook below.   We are always on the lookout for great new articles to feature.

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