i'm hosting a card night at my sisters house i need healthy snack/ appitizers ideas.

I did a class on "small plates, big bites" and I made (and the class tasted) all these appetizers in an hour ten -- it was 6 of them -- they were good and some were healthier than the others.

SALMON CUPS (cream cheese with salt and pepper which you put into pastry cups (or phyllo cups), top with a piece of smoked salmon and then put a dab of jalapeño jelly on top.

GREEK SALSA - fresh tomatoes, cilantro, onion, feta cheese, garlic -- served with tortilla chips

BLACK BEAN HUMMUS - black beans and chickpeas and garlic whizzed in a food processor -- served with fresh vegetables.

MUSHROOM/ONION TART -- mushrooms and onions sauteed, then put on a baked puff pastry crust and then topped with some fresh goat cheese and put back in the oven until the cheese melted.

ARTICHOKE CUPS -- puff pastry cut into circles and put in mini muffin pans, a spoonful of pesto (I used my own fresh) and then topped with a quartered artichoke heart and baked.

BLUE CHEESE DIP -- cream and blue cheese melted together and served warm with toasted baguette.

There are measurements for all of the recipes but they're up and I'm down so if anyone is interested in any of them, let me know. They are all super easy and not too bad for there isn't a lot of cream cheese and cheese in the appetizers.

Here is a picture of the artichoke cups.
Martha

Sounds tasty, Linderhof.

Here are a few links I found that might interest you, sierramistpiz.
http://www.eatingwell.com/reci...hy_appetizer_recipes

http://allrecipes.com/recipes/...-recipes/appetizers/

http://www.rd.com/slideshows/1...appetizer-recipes-2/

http://www.southernliving.com/...ipes-00400000044336/

Looks like you're off to a good start.

Here's a fave of mine: easy to make ahead; easy to eat; always a hit.

TEQUILA SHRIMP

1-1/2 TBS tequila
2 TBS seeded chopped jalapeno
1 TBS chopped fresh garlic
1 TBS chopped fresh cilantro, optional
1/3 c. fresh squeezed lime juice
½ tsp. white pepper
1 TBS olive oil
1 lb.shrimp. Peeled, deveined and cooked

Combine all ingredients in a large bowl and mix well. Cover and marinate in refrigerator for two hours. Drain and serve in a chilled bowl over ice.

Here's another. Healthy, if you don't scarf down too many of these.

Party Pecans

1/4 cup butter
1/4 cup whiskey
3 tablespoons sugar
1 1/2 tablespoon bottled hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 cups pecan halves
Directions:
In a large saucepan, combine all ingredients, except pecans. Bring to boiling over medium heat; reduce heat. Boil gently, uncovered, for 3 minutes, stirring occasionally.

Remove from heat. Stir in pecans; toss well to coat.

Spread nuts in a single layer in a shallow baking pan. Bake pecans at 300 for 25 to 30 minutes or until nuts are crisp, stirring occasionally.

Spread on foil; cool. Store in an airtight container.

Martha, I'm interested in the salmon cups and the blue cheese dip recipes. Thanks.

The original recipe for the salmon cups calls for phyllo dough to be put into mini muffin cups but I used some pre made pastry shells -- so I think whatever you want to use for the cups. Bake them, however. So you'll start the salmon cups with baked shells. To 8 ounces of room temperature cream cheese salt and pepper to taste. Put a spoonful of cream cheese into each pastry cup and then top with a piece of smoked salmon -- I just pulled mine off of my salmon (but it was a big fat piece and not a thinly sliced piece. If I had a thin sliced piece I would cut that into pieces and then kinda pile it on the cream cheese) and then top it with a about 1/2 t. jalapeño jelly. (I used sweet pickled jalapeños) And you're done!

The blue cheese dip is 1 cup of cream and 1 pound of blue cheese. Put cream in an oven proof dish -- add the bleu cheese chunked up. Put in a 350 oven for about 15 minutes until cheese is mostly melted. It will still be chunky. Serve with toasted baguette.

Martha

Here are the salmon cups so you can get an idea of what they look like

Martha

And here is the blue cheese dip. I had enough of these little lion head bowls that each student got one with her blue cheese dip in it.

Martha

How about keeping it simple? I am not sure what goes on at a card night, as I have never been to one, but if you need snacks at the card tables I would go for nuts like almonds, and crudite. Super simple and quick to get set up.

If there is a buffet or something before hand that would be different. No ideas there.

Fruit kabobs, fresh tomato bruschetta if you have a garden.
Are you playing or making cards?