This is a quick appetizer that’s easy to throw together. It scales well for two people or for a crowd. If you want a more elaborate nacho plate, you could easily added ground beef, onions, peppers etc.

I like to prepare this nacho plate on a rimless cookie sheet because it makes transferring to a serving dish a breeze.

Black Bean Nachos

Tortilla chips
Cooking spray
1 can black beans, drained and rinsed
Cumin
Salsa
Shredded Mexican-blend cheese or cheddar jack

1. Preheat oven to 350
2. Spray cookie sheet with cooking spray
3. Cover cookie sheet with desired amount of tortilla chips.
4. Layer chips with desired amount of black beans. Sprinkle with cumin.
5. Cover black beans with salsa.
6. Sprinkle cheese over top.
7. Bake for 8-10 minutes, until cheese is melted and starting to brown lightly. Serve immediately.

Photo courtesy of www.Pillsbury.com

These bite-sized appetizers are flaky, spicy and easy to make! They always disappeared quickly when I brought them to Superbowl parties. Like the pesto pinwheels, it’s easier to slice these if you chill the rolled dough for at least an hour. The Mexican pinwheels can be make in advance and reheated prior to serving.

I clipped this recipe a few years ago, and it differs slightly from the one found on Pillsbury’s website.

Mexican Confetti Pinwheels

Yields 24 pieces

1 can (8 oz) refrigerated crescent rolls
1/4 cup nacho cheese dip
1/4 cup finely chopped red bell pepper
1/4 cup chopped green onions

1. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
2. Spread dip on rectangles to within 1/4 inch of edges.
3. Sprinkle with bell pepper and onions.
4. Starting with short side, roll up each rectangle; press to seal.
5. If desired, wrap rolled dough in plastic wrap and refrigerate for at least an hour.
6. Preheat oven to 375.
7. Using a serrated knife, cut each roll into 6 slices; place on ungreased cookie sheet.
8. Bake 11-15 minutes or until edges are golden brown. Remove immediately and serve warm.

Meaghan sent me the recipe for her quick and easy Cheesy Nacho Dip. The creaminess of the cream cheese blends quite nicely with the spice of the salsa. It’s a breeze to put together and is quite the crowd-pleaser. This dip can be assembled in advance and heated immediately before serving. Serve warm with tortilla chips.

Cheesy Nacho Dip

8 oz. block of cream cheese
8 oz. bag of shredded cheese
one jar of salsa.

1. Spread the cream cheese across the bottom of a glass pie plate.
2. Spread your desired amount of salsa on top of the cream cheese.
3. Sprinkle the shredded cheese on top of the salsa.
4. Microwave on high for 3-5 minutes, until the cheese is melted.

My cousin Sue regularly brings these pesto pinwheel appetizers to family gatherings. These appetizers are light and flaky and have a delicious pesto and Parmesan flavor. They’re best when served warm. However, they can be made ahead of time and reheated immediately before serving.

Pesto Pinwheels

Pepperidge Farm puff pastry sheets (package of 2)
7 oz. container of pesto
Grated Parmesan cheese
1 egg, lightly beaten
water

1. Let pastry sheets thaw until soft, then roll out flat.
2. Spread 1/2 of the pesto onto each sheet.
3. Sprinkle Parmesan cheese over pesto.
4. Roll pastry sheet up, wrap in plastic wrap and chill for at least an hour.
5. Preheat oven to 350
6. Slice rolled pastry sheet in 1/4 inch slices.
7. Place slices on baking sheet, about 1 inch apart.
8. Mix lightly beaten egg with a small amount of water to make an egg wash.
9. Brush slices with egg wash.
10. Bake for 10-12 minutes or until pastry starts to brown.

Danielle sent me her Bacon and Cheese Log recipe. It’s an old family favorite.

According to Danielle, “This recipe dates back to 1973 in our family and came to us from our great friends and neighbors across the street from the house I grew up in. I can remember eating it as a very young child at my parent’s parties and now I make it at my own parties. It is such a classic, delicious crowd-pleaser!”

The topping can be made in advance and frozen or prepared immediately before heating.
Bacon and Cheese Log

1 pound shredded sharp cheddar cheese
8 slices raw bacon, finely chopped
1 tsp. Worcestershire sauce
1 medium onion, chopped
1 tsp. dry mustard
2 tsp. mayonnaise
2 packages party rye bread

To Prepare in Advance:
1. Thoroughly combine all ingredients (except bread).
2. Roll into log 1-1.5″ diameter. Wrap in plastic wrap and freeze.
3. Slice frozen log into thin slices and place on party rye bread.
4. Place rye bread on cookie sheet and broil for several minutes, until cheese is browned and bubbly.

To Use Immediately:
1. Thoroughly combine all ingredients (except bread).
2. Spoon small amount of mixture onto bread.
3. Place rye bread on cookie sheet and broil for several minutes, until cheese is browned and bubbly.

I’ve received the Kraft Food and Family magazine for a few years. It’s a free, seasonal publication that contains easy recipes for everyday meals, appetizers and desserts. I have a number of Kraft recipes in my “Recipes to Try” binder, including this simple one for Spinach and Artichoke dip.

This spinach and artichoke dip recipe is delicious and easy to prepare. It’s funny how two vegetables that don’t look or smell too good on their own can taste so wonderful when combined with a few other ingredients.

I followed the recipe pretty closely. I used Cain’s Fat Free Mayonnaise, as I have found this to be the most flavorful of the reduced fat/fat free mayos I’ve tried. Because I wasn’t paying close attention, I added 1/4 cup more mozzarella cheese than the original recipe called for. Since I liked the creaminess of the recipe, I’ll keep adding 3/4 cup of mozzarella cheese. In the future, I’ll probably add more garlic powder because I would prefer a little more garlic flavoring.

I served the spinach and artichoke dip with multi-grain Tostitos, but I also saw guests dipping assorted crackers. The dip was a hit!

Cheesy Spinach and Artichoke Dip

From KraftFoods.com

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup Grated Parmesan Cheese
3/4 cup Mayonnaise
3/4 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder

1) Preheat oven to 350.
2) Mix all ingredients until well blended.
3) Spoon into 9-inch pie plate or quiche dish.
4) Bake uncovered for 20 minutes, or until heated through

This dip can be assembled in advance. Cover and refridgerate for up to 24 hours. Bake, uncovered, as directed, but add 5-10 minutes more to ensure that the dip is heated through.

Stuffed mushrooms are a favorite appetizer of mine, and I was thrilled to receive this easy recipe from a friend of mine. I’m not a fan of seafood, so I was happy to find a recipe that did not require it.

As written, this recipe seems to produce more stuffing than is needed. I’ve tried scaling it differently, but always end up with a little extra. I typically use a little less olive oil than the recipe calls for and frequently add a few shakes of dried oregano.

The resulting stuffed mushrooms are soft and tender with a moist, flavorful filling.

Stuffed Mushrooms

1 lb mushrooms
1 tbsp dried parsley
1/2 cup grated Parmesan cheese
6 tbsp olive oil, divided
1/2 cup bread crumbs
1/4 tsp garlic powder
2 eggs

1) Preheat to 350
2) Clean mushrooms and remove stems.
3) Pour 2 tbsp olive oil in the bottom of an 8X8 glass plan
4) In a small bowl, mix bread crumbs, cheese, eggs, parsley, garlic powder and two tbsp oil.
5) Fill mushroom caps and place in pan.
6) Bake, covered with foil, for 20-30 minutes. Mushrooms are done when water appears in the bottom of the pan.
7) Serve immediately.
5) Pour remaining oil over tops of mushrooms.