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These 5 Appetizer Recipes Will Guarantee a “Yes!” from the DIY Bride

For any bride, it can be heartbreaking and gut wrenching to put down money when it comes to catering the food for the big day. And I am not being sarcastic, believe me. I have two sisters that got married and experienced the same pain.

Especially when it comes to the cocktail hour and hors d’oeuvres, it can seem like such a waste of money for just a few small snacks and appetizers that will not last very long. So why not pick up this project, save a few bucks, and prepare the appetizers yourself? Grab a few bridesmaids, your favorite aunts, and your wonderful momma, collect the ingredients for these awesome recipes, and prepare away!


1. Bangin’ Buffalo Chicken Cheese Balls

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• 2 store bought rotisserie chickens

• 1/2 cup of hot sauce

• 2 teaspoons ground black pepper

• 4 cups bread crumbs

• 3.5 cups cheddar cheese

• 1/2 cup freshly sliced scallions

• 2 cups all purpose flour

• 6 beaten eggs (lightly)

• Vegetable oil for frying

• Yield: 35-40 balls


• Heat oil to approximately 350 degrees Fahrenheit.

• Get rid of the skin from the chicken and keep the meat.

• In a mixing bowl, combine the chicken, hot sauce, pepper, cheese, and scallions.

• Roll the chicken into golf ball sized balls.

• Put the flour, eggs, and bread crumbs into three different bowls. Roll the balls in the flour first, then the eggs, and lastly the the bread crumbs.

• Once the oil is hot and ready, place the chicken balls in the pan in batches. Let each batch fry for approximately two minutes.

• After each batch is finished, let the balls sit on paper towels in order to drain the extra oil.

• Let cool and then enjoy! Dip in ranch, bleu cheese, or any other sauce that may be desired!


2. Dainty Caprese Bites

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• 4 cups mini bocconcini pieces

• 2 cups balsamic vinegar

• 4 cups cherry tomatoes

• lots of fresh basil

• pepper and salt to taste

• toothpicks

• Yield: 8


• Cook the balsamic vinegar in a skillet, stirring occasionally, over medium heat until thickened.

• On a toothpick, add a piece of bocconcini, a basil leaf, and a tomato. Do this with the rest of the leftover ingredients.

• Add salt and pepper to taste.

• Use a spoon to drizzle the balsamic dressing over each appetizer.

• Serve and enjoy!


3. Individual Fiesta Dip Cups


• 2 16 oz. cans refried beans

• 2 1 oz. packages of taco seasoning

• 2 cups guacamole

• 2 8 oz. containers of sour cream

• 2 cups salsa

• 2 cups shredded cheddar cheese

• 4 Roma tomatoes, diced

• 1 bunch of sliced onions

• 2 2.25 oz cans of drained and sliced olives

• tortilla chips

• 16 9 oz. plastic cups or tumblers

• Yield: 16


• In a small mixing bowl, combine the taco seasoning and refried beans.

• For layer one, put 2 tablespoons beans and taco seasoning in the tumblers or cups.

• For layer two, put in 2 tablespoons of sour cream. For layer three, put in 2 tablespoons of guacamole.

• For layer four, layer in 2 tablespoons salsa. For layer five, sprinkle in 2 tablespoons of cheese.

• For layer six, add in 1-2 teaspoons tomatoes. For the final top layer, sprinkle the onions and olives on top.

• For the garnish, put one chip on top of each cup.

• Keep cool in fridge until ready to serve. Serve with tortilla chips.


4. H-angry Hummus Quesadillas

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• 8 whole wheat tortillas

• 1/2 cup of hummus

• 1/2 teaspoon ground cumin

• 2 tablespoons minced cilantro

• 1 avocado, cut into 24 slices (12 on each half)

• Shredded cheese to taste (Suggested: queso refresco)

• Yield: 24


• Using a circular cookie cutter or the bottom of a cup to trace to cut, cut three circles in each tortilla.

• In a separate mixing bowl, mix together the hummus, cumin, and cilantro.

• Spread one teaspoon of the hummus mixture on the tortillas.

• Divide the avocados and whatever cheese you decide on. Add the divided amount on each half of the tortilla circle.

• Heat up a skillet on the stove and cook quesadillas until brown, approximately two or three minutes per side of the tortilla.

• Serve and enjoy!


5. Quick and Easy Crockpot Barbecue Kielbasa

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• 4 cups ketchup

• 1 cup light brown sugar

• 2 tablespoons Worcestershire sauce

• 4 teaspoons Creole mustard

• 2 teaspoons hot sauce

• 2 medium onions, chopped finely

• 1 cup Bourbon

• 4 lb. Kielbasa, cut into 1/2 inch rounds

• toothpicks

• Yield: To feed a crowd!


• Combine all ingredients into a crockpot.

• Put a lid on the crockpot and cook on low for anywhere from four to six hours.

• Once finished cooking, put Kielbasa rounds on toothpicks.

• Serve to your starving guests!


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