Easy Recipes For Entertaining

Sips and Snacks

Make fun bites and festive drinks the main event so guests can mix and mingle with ease. Mini crab cakes, crostini, and stuffed phyllo cups are perfect one-handed nibbles, while fall sangrias and four-ingredient cocktails keep sippers happy.

Gingery Shrimp Salad Bites

Amaretto-Lime Shiner

Grapefruit Negroni

Orange-Ginger Fizz

Cran-Bourbon Cocktail

Horchata de Coco

Cheesy Sausage Roll-Ups

Bottled Negronis

Bottled Manhattans

Cider Sangria

Cranberry-Hoisin Turkey Buns

Spiced Mulled Wine

Cheesy Masa Pancakes with Pico de Gallo

Meatballs in Brussels Sprout Cups

Green Pea Pesto Crostini with Prosciutto

Easy Hummus

Carrot Hummus with Cumin and Almonds

Beet Hummus with Blue Cheese and Walnuts

Edamame Hummus with Miso and Sesame

Black Bean Hummus with Queso Fresco

Roasted Tomato Hummus with Pecorino and Thyme

White Bean Hummus with Anchovies and Parsley

Cauliflower Hummus with Green Olives

Bacon and Ricotta–Stuffed Mushrooms

Bacon Phyllo Cups

Potato Pancakes with Salmon

Endive Boats with Pears, Blue Cheese, and Walnuts

Mini Crab Cakes

Cracker-Thin Pizza with Super-Garlicky Tomato Sauce

GINGERY SHRIMP SALAD BITES

Hands-on: 16 min. Total: 20 min.

Pick up inexpensive Chinese soup spoons at Asian markets, or serve on rice crackers or in hollowed-out pieces of cucumber. The chives, an optional ingredient, perk up the look but aren’t crucial to the flavor.

2 teaspoons dark sesame oil, divided

8 ounces peeled and deveined medium shrimp

2 teaspoons minced peeled ginger

⅛ teaspoon kosher salt

2 tablespoons canola mayonnaise

1 teaspoon Sriracha

32 (1½-inch) chive pieces (optional)

1. Heat a skillet over medium-high heat. Add 1½ teaspoons oil; swirl to coat. Add shrimp; sauté 2 minutes. Add ginger and salt; sauté 2 minutes or until done. Cool slightly. Coarsely chop.

2. Combine mayonnaise, Sriracha, and remaining ½ teaspoon oil. Add shrimp; toss to coat. Spoon about 1 tablespoon shrimp mixture into each of 16 Chinese soup spoons; top each with 2 chive pieces, if desired.

SERVES 8 (serving size: 2 spoons)

CALORIES 40; FAT 2.4g (sat 0.2g, mono 1.1g, poly 0.9g); PROTEIN 4g; CARB 0g; FIBER 0g; CHOL 36mg; IRON 0mg; SODIUM 111mg; CALC 15mg

AMARETTO-LIME SHINER

Hands-on: 3 min. Total: 3 min.

1 ounce (80-proof) moonshine

½ ounce fresh lime juice

½ ounce amaretto liqueur

½ teaspoon granulated sugar

1. Combine moonshine, lime juice, amaretto, and sugar in an ice-filled shaker; shake to combine. Strain cocktail into a chilled glass.

SERVES 1 (serving size: 1 cocktail)

CALORIES 132; FAT 0g; PROTEIN 0g; CARB 12g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 2mg

Take Five

These fast and fun cocktails are all less than 150 calories and, with just 4 or 5 ingredients, are easy to memorize. No cocktail glasses? Wineglasses, juice glasses, or small jars will work.

GRAPEFRUIT NEGRONI

Hands-on: 3 min. Total: 3 min.

1 ounce gin

½ ounce Aperol

½ ounce fresh grapefruit juice

2 teaspoons fresh lemon juice

Ice

Grapefruit twist

1. Combine gin, Aperol, grapefruit juice, and lemon juice in an ice-filled shaker; shake gently. Strain into a glass. Garnish with a grapefruit twist.

SERVES 1 (serving size: 1 cocktail)

CALORIES 89; FAT 0g; PROTEIN 0g; CARB 2g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 2mg

ORANGE-GINGER FIZZ

Hands-on: 2 min. Total: 2 min.

2 ounces ginger beer

1½ ounces bourbon

¾ ounce fresh orange juice

1 teaspoon fresh lemon juice

¼ teaspoon honey

Crushed ice

1. Combine beer, bourbon, orange juice, lemon juice, and honey in a highball glass filled halfway with crushed ice; stir to combine.

SERVES 1 (serving size: 1 cocktail)

CALORIES 138; FAT 0g; PROTEIN 0g; CARB 10g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 3mg

CRAN-BOURBON COCKTAIL

Hands-on: 5 min. Total: 5 min.

Have extra cranberry sauce? Here’s a nifty way to make a zingy seasonal cocktail. Garnish each glass with a twist of fresh orange or a sprig of mint for a pop of color and freshness. Still have leftovers? Swirl into oatmeal or yogurt, combine with horseradish for sandwiches, spoon over pancakes, or try a PB&C sandwich.

Not just for sandwiches: Your leftover cranberry sauce becomes the surprising base for a tart-sweet cocktail.

2 tablespoons cranberry sauce

2 tablespoons bourbon

1 tablespoon Cointreau

1 tablespoon lemon juice

1. Place cranberry sauce, bourbon, Cointreau, and lemon juice in a shaker with ice; shake 15 seconds. Strain into a glass.

SERVES 1 (serving size: about ½ cup)

CALORIES 154; FAT 0g; PROTEIN 0g; CARB 15g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 5mg; CALC 1mg

HORCHATA DE COCO

Hands-on: 10 min. Total: 23 min.

This typically sweet drink can be too sweet for some tastes. Feel free to dial back the sugar to ½ or ⅓ cup.

Horchata, a Mexican drink, is traditionally dairy-free and served ice cold. We love the addition of coconut, but you can omit it.

½ cup flaked unsweetened coconut

½ cup uncooked long-grain white rice

2 cups boiling water

2 cups rice milk

⅔ cup sugar

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

1. Combine coconut and rice in a blender. Add 2 cups boiling water; let stand 15 minutes. Blend 1 minute or until smooth. Strain mixture through a fine sieve or cheesecloth into a pitcher, pressing mixture with the back of a spoon to remove as much liquid as possible. Discard solids. Stir in remaining ingredients, stirring until sugar dissolves. Serve over ice.

SERVES 6 (serving size: ⅔ cup)

CALORIES 178; FAT 2.9g (sat 2g, mono 0.1g, poly 0g); PROTEIN 1g; CARB 38g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 32mg; CALC 11mg

CHEESY SAUSAGE ROLL-UPS

Hands-on: 15 min. Total: 25 min.

These southwestern-style roll-ups require just four ingredients.

2 (6-inch corn tortillas)

Cooking spray

2 tablespoons reduced-fat shredded Mexican-blend cheese

8 cocktail turkey sausages (such as Hillshire Farm Turkey Lit’l Smokies)

8 thin jalapeño slices

1. Preheat oven to 375°. Wrap tortillas in slightly dampened paper towels; microwave at HIGH for 20 seconds. Coat warm tortillas on both sides with cooking spray; cut each into 5 strips. Divide cheese evenly among 8 of the strips (discard remaining 2 strips). Roll up 1 sausage in each strip. Place a thin jalapeño slice on top, and secure with a toothpick. Arrange roll-ups on a baking sheet; bake at 375° for 10 minutes or until golden.

SERVES 4 (serving size: 2 roll-ups)

CALORIES 68; FAT 2.7g (sat 1g, mono 0g, poly 0.2g); PROTEIN 2g; CARB 7g; FIBER 1g; CHOL 15mg; IRON 0mg; SODIUM 220mg; CALC 40mg

More Ways With

Besides tacos, gluten-free pigs-in-blankets are just one use for corn tortillas. Sauté chopped tortillas with onion and spices, and use as the binder for meatballs. Toss tortilla strips with canola oil and spices, and broil 4 minutes for crispy chips. You can also use the tortillas just as you would lasagna noodles in an enchilada casserole, layered between the filling and the cheese.

BOTTLED NEGRONIS

Hands-on: 5 min. Total: 5 min.

¾ cup Campari

1 cup sweet (Italian) vermouth

1¼ cups gin

12 orange twists

1. Combine first 3 ingredients in a bowl.

2. Funnel mixture into a clean 750-milliliter bottle, leaving an inch of headroom at top; seal with a cork or cap. Store in refrigerator.

3. To make 1 cocktail, pour 2 ounces Campari mixture into a pint glass filled with ice. Stir rapidly for 20 to 30 seconds. Strain into a chilled cocktail glass. Garnish with an orange twist.

SERVES 12 (serving size: 2 ounces)

CALORIES 95; FAT 0g; PROTEIN 0g; CARB 3g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 2mg

No need to play bartender. Make these cocktails in advance and let guests serve themselves.

BOTTLED MANHATTANS

Hands-on: 5 min. Total: 5 min.

Garnish this classic cocktail with an orange twist and a maraschino cherry.

2 cups rye whiskey

1 cup sweet (Italian) vermouth

2 teaspoons Angostura bitters

12 orange twists

12 maraschino cherries

1. Combine first 3 ingredients in a large bowl; stir gently.

2. Funnel mixture into a clean 750-milliliter bottle, leaving an inch of headroom at top of bottle; seal with a cork or cap. Store in refrigerator or in a cool, dark place for long aging.

3. To make 1 cocktail, pour 2 ounces whiskey mixture into a pint glass filled with ice. Stir rapidly for 20 to 30 seconds. Strain into a chilled cocktail glass or tumbler filled with ice. Garnish with an orange twist and a maraschino cherry.

SERVES 12 (serving size: about 2 ounces)

CALORIES 128; FAT 0g; PROTEIN 0g; CARB 5g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 4mg

CIDER SANGRIA

Hands-on: 15 min. Total: 35 min.

It’s fine to make this punch ahead; just hold off on adding the apple cider—which adds bright and effervescent notes—until right before serving.

The cocktail is a perfect use for previously opened wine from the night before. Any dry white wine will work.

½ cup water

¼ cup sugar

3 cinnamon sticks

¾ cup brandy

1 apple, cored and diced

1 pear, cored and diced

1 cup black seedless or Concord grapes

3½ cups dry white wine, such as sauvignon blanc (a little more than 1 [750-milliliter] bottle)

1¾ cups sparkling apple-cranberry cider (such as Martinelli’s)

1. Combine ½ cup water, sugar, and cinnamon sticks in a small saucepan over medium-high heat; cook until sugar dissolves. Cool for about 10 minutes. Stir in brandy. Add apple and pear; toss to coat. Cool completely.

2. Strain brandy mixture into a large pitcher, reserving apples and pears. Discard cinnamon sticks. Thread apples, pears, and grapes onto 10 short skewers or cocktail picks. Return any remaining fruit to the pitcher. Stir in wine and cider. Fill 10 glasses with ice. Divide punch evenly among glasses; garnish each glass with a fruit skewer.

SERVES 10 (serving size: ¾ cup)

CALORIES 175; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 22g; FIBER 2g; CHOL 0mg; IRON 4mg; SODIUM 5mg; CALC 13mg

CRANBERRY-HOISIN TURKEY BUNS

Hands-on: 30 min. Total: 30 min.

Look for frozen Chinese steamed buns at Asian specialty grocery stores, or substitute mini pita breads. Use up leftover holiday turkey breast, or substitute shredded skinless, boneless rotisserie chicken breast.

1 cup rice vinegar

1 tablespoon sugar

2 teaspoons kosher salt

2 cups thinly sliced English cucumber

14 frozen Chinese steamed buns

2½ cups shredded skinless white meat turkey (about 12½ ounces)

2½ tablespoons hoisin sauce

⅓ cup cranberry sauce

4 green onions, cut into 1-inch pieces

1. Combine first 3 ingredients in a small saucepan over high heat, stirring until sugar dissolves. Pour vinegar mixture over cucumber. Let stand 20 minutes; drain.

2. Prepare buns according to package directions.

3. Combine turkey and hoisin in a bowl; toss to coat. Spread 1 teaspoon cranberry sauce on each bun. Top evenly with turkey mixture, cucumbers, and onions.

SERVES 14 (serving size: 1 bun)

CALORIES 115; FAT 1.3g (sat 0.1g, mono 0.1g, poly 0.1g); PROTEIN 11g; CARB 5g; FIBER 0g; CHOL 21mg; IRON 1mg; SODIUM 200mg; CALC 10mg

SPICED MULLED WINE

Hands-on: 15 min. Total: 3 hr. 45 min.

Oven-drying orange slices gives them a longer shelf life, which is ideal for gift-giving. For a sweet homespun touch, hand-write the recipe on an old-fashioned recipe card.

1 large orange, cut crosswise into ⅛-inch-thick slices

Cooking spray

10 black peppercorns

5 whole cloves

4 cardamom pods, lightly crushed

3 whole allspice

2 (3-inch) cinnamon sticks

½ vanilla bean, split lengthwise

⅓ cup sugar

⅓ cup orange juice

2 (750-milliliter) bottles zinfandel or other fruity dry red wine

1. Preheat oven to 200°.

2. Arrange orange slices on a wire rack coated with cooking spray; place rack on a baking sheet. Bake at 200° for 3 hours or until dried.

3. Combine peppercorns and next 5 ingredients (through vanilla bean) on a double layer of cheesecloth. Gather edges of cloth together; tie securely.

4. Combine orange slices, spice sachet, sugar, orange juice, and wine in a medium saucepan over medium heat. Heat just to a simmer (do not boil). Reduce heat to low, and simmer 30 minutes. Discard sachet.

SERVES 10 (serving size: ½ cup)

CALORIES 172; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 15g; FIBER 1g; CHOL 0mg; IRON 3mg; SODIUM 1mg; CALC 10mg

CHEESY MASA PANCAKES WITH PICO DE GALLO

Hands-on: 25 min. Total: 25 min.

Masa harina adds delicate corn flavor to these pancakes. Look for it on the baking aisle.

6 ounces plum tomatoes (about 3), quartered

¼ cup fresh cilantro leaves

2 ounces white onion (about ¼ of a small onion), cut into chunks

1 green onion, trimmed and quartered crosswise

2 teaspoons fresh lime juice

¼ teaspoon kosher salt, divided

4.5 ounces masa harina (about 1 cup)

1.5 ounces all-purpose flour (about ⅓ cup)

¾ teaspoon baking powder

1 ounce queso fresco, grated (about ¼ cup)

2 tablespoons canola oil, divided

1 cup warm water

8 teaspoons crema Mexicana

1. Place tomatoes in a food processor; pulse 2 or 3 times. Transfer to a medium bowl. Add cilantro, white onion, and green onion to processor; pulse 3 times or until finely chopped. Transfer to bowl with tomatoes. Stir in lime juice and ⅛ teaspoon salt. Cover and refrigerate.

2. Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, queso fresco, and remaining ⅛ teaspoon salt in a medium bowl; stir with a whisk. Drizzle 1 tablespoon oil over top, and stir to form coarse meal with some pea-size pieces. Add 1 cup warm water, and stir until dough forms. Divide dough into 16 balls; flatten each to form 2-inch pancakes.

3. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil. Place 8 pancakes in pan, and cook 2 to 3 minutes or until set and golden brown on bottom. Brush pancake tops lightly with about ½ teaspoon oil; flip and cook 2 to 3 additional minutes. Repeat procedure with remaining pancakes and oil. Top pancakes evenly with pico de gallo and crema.

SERVES 8 (serving size: 2 pancakes, 2 tablespoons pico de gallo, and 1 teaspoon crema)

CALORIES 133; FAT 5.8g (sat 0.7g, mono 2.4g, poly 1.1g); PROTEIN 3g; CARB 18g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 156mg; CALC 74mg

Did You Know?

Masa harina gets its distinct flavor from dried fresh corn cooked in an alkaline solution. Grind stale tortillas as a sub rather than using cornmeal.

MEATBALLS IN BRUSSELS SPROUT CUPS

Hands-on: 42 min. Total: 1 hr. 12 min.

2 medium shallots, divided

¼ cup red wine vinegar

½ teaspoon granulated sugar

1 pound ground pork

½ cup panko (Japanese breadcrumbs)

½ cup finely chopped shiitake mushroom caps (about 3.5 ounces)

2 tablespoons minced fresh basil

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon nama shoyu or lower-sodium soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon dark sesame oil

½ teaspoon kosher salt

4 garlic cloves, minced

1 egg white

8 to 10 large Brussels sprouts

1. Preheat oven to 375°.

2. Thinly slice 1 shallot; separate into rings. Combine sliced shallot, red wine vinegar, and granulated sugar in a small bowl. Let stand 1 hour.

3. Finely chop remaining shallot. Combine with pork and next 11 ingredients (through egg white) in a large bowl. With wet hands, divide mixture into 40 portions (1 scant tablespoon each). Roll each into a 1-inch ball. Arrange on a jelly-roll pan lined with parchment paper. Bake at 375° for 16 minutes.

4. Preheat broiler to high. Broil meatballs on middle rack 4 minutes or until tops begin to brown.

5. While meatballs cook, bring a saucepan of water to a boil. Using a paring knife and starting from the root end, carefully remove outer leaves from the Brussels sprouts, setting aside 40 large leaves. Reserve cores for another use. Add leaves to boiling water; cook 1 minute. Drain. Immediately place leaves in a bowl of ice water. Drain. Pat leaves dry with paper towels.

6. Arrange 1 meatball in each Brussels sprout “cup.” Top each with 1 pickled shallot slice.

SERVES 20 (serving size: 2 filled “cups”)

CALORIES 81; FAT 5g (sat 1.8g, mono 2.2g, poly 0.6g); PROTEIN 4.9g; CARB 3.9g; FIBER 0.4g; CHOL 16mg; IRON 0.4mg; SODIUM 117mg; CALC 9mg

GREEN PEA PESTO CROSTINI WITH PROSCIUTTO

Hands-on: 10 min. Total: 10 min.

Offering a bright pop of color and requiring next to no prep time, these tasty little toasts are equally ideal for special gatherings and casual afternoon snacking. You can assemble them up to 45 minutes before serving and they won’t sog out.

1 (8-ounce) bag frozen green peas, thawed

1 cup fresh basil leaves

2 tablespoons extra-virgin olive oil

12 (¼-inch-thick) slices French bread baguette, toasted

¼ cup part-skim ricotta cheese

½ ounce very thinly sliced prosciutto, torn into 12 equal pieces

¼ teaspoon freshly ground black pepper

1. Combine green peas, basil, and olive oil in the bowl of a food processor; pulse 8 to 10 times or until the mixture is almost smooth.

2. Spread pea mixture evenly over toasted baguette slices. Top each slice with 1 teaspoon ricotta cheese and 1 piece of prosciutto. Sprinkle evenly with black pepper.

SERVES 6 (serving size: 2 crostini)

CALORIES 131; FAT 6g (sat 1.3g, mono 3.6g, poly 0.7g); PROTEIN 6g; CARB 14g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 190mg; CALC 55mg

APPETIZERS NEED NOT BE FUSSY. In fact, they shouldn’t be. Guests simply want manageable, portable bites (why cheese and crackers still reign as an easy first course). Keep hors d’oeuvres small and self-contained so folks don’t need to search for a place to discard wrappers, shrimp tails, or toothpicks. You don’t need a slew of options either: Two or three different bites, arranged on separate trays and placed near gathering areas (the coffee table, the kitchen island) allow for more relaxation and conversation.

Dip In!

Celebrate the dip of the decade by spinning hummus seven different and delicious ways.

Start Here

EASY HUMMUS

(Not pictured) Combine 2 tablespoons tahini (roasted sesame seed paste), 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 (15-ounce) can rinsed and drained unsalted chickpeas, ¼ teaspoon kosher salt, 3 tablespoons water, and 1 garlic clove in the bowl of a food processor; process until smooth.