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Luxurious Deviled Eggs
Simply Recipes / Mihaela Kozaric Sebrek “Deviled eggs are my go-to snack for gatherings, and I prefer preparing the yolk mixture well before the event. I use a sturdy Ziploc bag or a piping bag with a star nozzle to store the mixture in the fridge, keeping it fresh for up to a day. When it’s time to serve, I just cut a corner off the bag and neatly pipe the filling into the egg whites.” —Irvin Lin, Recipe Developer
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Brussels Sprouts Wrapped in Bacon
Simply Recipes / Ali Redmond “Always go for quality bacon. We use Nueske’s from Wisconsin, which is applewood-smoked and strikes the perfect balance between fat and meat with a hint of sweetness. This bacon wraps nicely around the sprouts, unlike the thicker cuts that can be challenging to work with.” —Ivy Manning, Recipe Developer
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Simple Baked Brie in Puff Pastry
Simply Recipes / Elise Bauer “When purchasing Brie, it’s helpful to consult a cheesemonger to find an 8-ounce wheel that suits your taste. You can also use a wedge, but it’s more challenging to wrap in pastry.” —Elise Bauer, Founder
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Chutney and Cheese Spread
Simply Recipes / Coco Morante “Opt for whipped cream cheese for this dish. It’s light, spreadable right from the tub, and doesn’t need any prior softening.” —Coco Morante, Recipe Developer
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Sausage Balls
Simply Recipes / Laurel Randolph “These sausage balls are a breeze to make, but keep an eye on the temperature: the sausage should be at room temperature and the cheese needs to be cold. This ensures the mixture is easy to handle and prevents the cheese from oozing out in the oven.” —Laurel Randolph, Associate Editorial Director
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Seasoned Cottage Cheese Dip
Simply Recipes / Ivy Manning “For the smoothest consistency, use small curd, full-fat cottage cheese. Ensure it’s labeled ‘4% milk fat’ as the lower fat versions tend to be runnier and less flavorful.” —Ivy Manning, Recipe Developer
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Cheesy Breadsticks
Simply Recipes / Mark Beahm “If you don’t have self-rising flour, you can use all-purpose flour instead. Just add 2 teaspoons of baking powder and a pinch more salt to get the right consistency.” —Laurel Randolph, Associate Editorial Director
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Oysters Wrapped in Bacon
Simply Recipes / Elise Bauer “This Victorian England delicacy was originally served post-dinner but has since become a popular appetizer. The term likely comes from the bacon’s edges, which resemble angel wings. When prunes or dates replace the oysters, they are called devils on horseback.” —Hank Shaw, Recipe Developer
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Spinach Feta Dip in Slow Cooker
Simply Recipes / Nick Evans “This dip works with either fresh or frozen spinach. I personally prefer fresh, as sautéing it with a bit of olive oil and salt enhances its natural flavors.” —Nick Evans, Recipe Developer
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Ami’s Boursin and Chutney Crackers
Simply Recipes / Shayma Saadat “I’m fond of using classic Ritz crackers for their buttery crunch, though they can be substituted with other types of crackers or even slices of cucumber for a lighter touch.” —Shayma Saadat, Recipe Developer
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Sweetened Walnuts
Alison Conklin “Candied walnuts are a perfect snack for holiday gatherings. You can prepare them ahead of time and serve them in small bowls or as part of a cheese platter. For an extra festive touch, add minced rosemary or a sprinkle of cinnamon when you mix in the walnuts.” —Elise Bauer, Founder
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Spicy Alabama Crackers
Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood “These crackers are best enjoyed plain or as a vehicle for dips like pimento cheese or French onion. If you have leftovers, they’re great crumbled over dishes like mac and cheese, chili, or added to a salad for extra crunch.” —Myo Quinn, Former Associate Editorial Director
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Four-Ingredient Cheese Puffs
Simply Recipes / Stephanie Ganz “It’s crucial to shred your own cheese for this recipe. Pre-shredded cheddar contains anti-caking agents that prevent the cheese from melting together properly, so take the time to grate it yourself.” —Stephanie A. Ganz, Recipe Developer
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