Your favorite appetizer recipe for a barbecue?

buffalo chicken dip-

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) cans chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)

1 cup ranch dressing

3/4 cup red hot sauce

shredded cheddar cheese, you decide how much

Frito corn chip, scoops

1 Beat cream cheese, ranch dressing, and red hot sauce. 2 Fold in shredded chicken. 3 Spread mixture into pie plate sprayed with Pam. 4 Bake at 350 degrees for 15 minutes. 5 Add cheddar to top and bake an additional 10-15 minutes. 6 Serve hot with Frito scoops.

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Coconut Ambrosia Salad-

Ingredients

1 (11 ounce) can mandarin oranges, drained

1 (8 ounce) can crushed pineapple, drained

3 1/2 cups frozen whipped topping, thawed

2 cups shredded coconut

2 cups miniature marshmallows

1/2 cup milk

1 cup maraschino cherries

Directions

1.In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.

2.Mix together well and chill 1 hour before serving. Garnish with cherries

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tortellini salad-

Ingredients

1 (16 ounce) package refrigerated cheese tortellini

4 ounces sliced pepperoni, quartered

2 green onions, sliced

1 (2.25 ounce) can sliced black olives

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

6 ounces mozzarella cheese, diced

1/3 cup extra-virgin olive oil

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons distilled white vinegar

1 teaspoon dried Italian herb seasoning

salt and black pepper to taste

Directions

1.Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.

2.Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.

3.Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

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potato salad-

Ingredients

5 potatoes

3 eggs

1 cup chopped celery

1/2 cup chopped onion

1/2 cup sweet pickle relish

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon prepared mustard

ground black pepper to taste

1/4 cup mayonnaise

Directions

1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3.In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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macaroni and tuna salad recipe-

Ingredients

3 eggs

3 cups macaroni

1/2 (10 ounce) package frozen green peas

2 (6 ounce) cans tuna, drained

1/4 cup mayonnaise

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

1.Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.

2.Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

3.Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.

4.Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.

For an appetizer? I just like munching from a crudite or fruit tray. No recipe needed, simple, and everyone loves it. :) Or, just roast some tomatoes (use cherry or grape tom. cut in half), whole or halved cloves of garlic, and large slices of onion & bell pepper together until the onion starts to caramelize. Chill it, add a light coat of Italian dressing & serve cold with some crusty bread (mostly to spread the garlic on). That's yummy. :)

A nice change from plain old hamburgers on the grill. Just a little something to spice things up. 1 lb lean ground beef 1 1/2 teaspoons your favorite seasoning salt 3 ounces cream cheese 1 tablespoon prepared mustard 1 tablespoon prepared horseradish Mix seasoned salt into ground beef. Separate beef into four parts. Take one fourth of the beef mixture and split in half. Flatten each one out into a small hamburger patty. Mix together cream cheese, mustard and horseradish until smooth. Add a spoonful to one of the patties. Place the other patty on top of the mixture and pinch sides together to seal. Repeat steps 3-5 until you have four stuffed burgers. Cook on grill. Extra cream cheese mixture can be served on side with onions, tomatoes, lettuce and any other toppings you may desire.

How about some hummus. You can prepare it at home put in a container with a lid, later transfer it to a serving dish and decorate the hummus at the location of family gathering. Here is the link to a quick and easy recipe and video instructions: http://howtoexpo.com/recipes/hummus

I make my own hummus and bring pita chips.

hummus recipe:

2 cans of chick peas

1 lemon

olive oil

salt and pepper

cumin (optional)

garlic

just combine all those ingredients in a blender to make the hummus.

cut up pita bread into bite size slices and toast with olive oil.

Potato salad is great for a BBQ, or a Mexican bean dip

Deviled eggs! :)

http://simplyrecipes.com/recipes/deviled_eggs/

how about some bite-size BBQ chicken?

salad