MMMmonday - Easy Appetizers and Snacks and recipe linky

I have a few favorite appetizers and snacks that are easy to prepare that I thought I'd share with you today:

This one comes from the Chef at wwrecipes,  one of my favorite sources of fabulous food:

Spicy Mixed Nuts

3 cups (750 ml) whole almonds, raw cashews, pecans, and/or raw peanuts
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) chili powder or curry powder
1/4 tsp (1 ml) cayenne, or to taste
2 Tbs (30 ml) sugar
Salt to taste

(Adjust the spiciness of these nuts by adding or subtracting cayenne according to the tastes of the recipients.)
Place the nuts in a mixing bowl. Heat the vegetable oil in a small skillet and add the chili powder or curry powder and cayenne and stir for about 15 seconds, until aromatic.

Pour this over the nuts, add the sugar and salt, and stir to combine thoroughly. 
Transfer to a baking sheet and bake in a preheated 300F (150C) oven for 20 to 30 minutes, stirring occasionally, until the nuts are toasted.
Serve warm or at room temperature.
Makes 3 cups (750 ml).

This recipe has been around since I learned it in a grade school after school cooking class:

Quick and easy Spinach Dip and Rip

1 cup mayonnaise
2 cups sour cream or plain yogurt
1 10 oz package of frozen chopped spinach
1 package Lipton/Knorr Spring Vegetable soup mix
1 round loaf of either pumpernickel or sour dough bread

Thaw and squeeze the water out of the chopped spinach, then mix the first four ingredients together. Refrigerate for 2 hrs or more.
Cut the center out of the loaf of bread and scoop out the inside to make a bowl, placing the 'ripped' bread around for dipping.  
Put the dip in the bread bowl and enjoy!

This one comes from

Cherry Tomatoes Filled with Goat Cheese


  • 1/4 pound goat cheese
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 24 cherry tomatoes


  1. In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
  2. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.
  3. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

What are your favorite appetizers and snacks for the holidays?

Here's this month's recipe linky - please share your favorite recipes with us!