Common Finger Foods

• Consider standby finger foods for your party, many of which can be purchased at your local grocery store pre-assembled. These include fruit and vegetable trays with dips, deli trays, small cookies or small sandwiches. They can easily be made at home as well. While this requires a bit more time, it can be a more economical option.
  
  

Kabobs

• Kabobs are a great finger food and the possibilities are endless. Choose two to four different foods for your kabobs and alternate sticking them on bamboo skewers or, for smaller servings, use toothpicks. Make some that are just fruits with apples, berries, bananas, mango, honeydew melon and pineapple. Create deli-style kabobs with cubes of cheese, olives, cherry tomatoes, pickles and diced lunchmeat, salami or even cocktail wieners.
  
  Serve the kabobs with dipping sauce for a extra flavor. For the deli kabobs, serve barbecue sauce, mustard and ketchup and/or mayo. For a simple fruit dip, mix eight ounces of vanilla yogurt, a small lemon instant pudding mix and a cup of whipped topping.
  
  

Mini BLTs

• Although this appetizer takes a little more effort, it is well worth it. Begin by frying a pound of bacon and then crumbling it after it cools. (To cut prep time, purchase a pound of precooked bacon and crumble it.) Mix the crumbled bacon with 1/2 cup mayonnaise, 1/4 cup of chopped green onions, and two tablespoons of parsley.
  
  Wash a pint of cherry tomatoes and cut a small piece from the top of each one. Use a small spoon to scoop out the seeds and pulp from inside the tomatoes.
  
  Put the bacon mixture in a plastic storage bag and cut 1/2 inch from one of the corners. Use this hole to squeeze a small amount of the mixture into each hollowed-out tomato and refrigerate for at least one hour before serving.
  
  

Smoked Salmon Deviled Eggs

• For a twist on standard deviled eggs, try this recipe from RecipeGirl.com. Start with a dozen hard-boiled eggs, slice them in half and mash the yolks in a medium-sized mixing bowl. Add 1/4 cup mayonnaise, two tablespoons Dijon mustard, one teaspoon fresh lemon juice, and four ounces of finely chopped smoked salmon. If you'd like, add fresh or dried dill to taste (fresh has a stronger taste and requires less than dried dill). Spoon mixture back into the egg whites, or use a plastic storage bag to pipe it, in the same way as the cherry tomatoes were filled in the section above. Top with a caper and a small piece of salmon, if desired. Refrigerate for an hour before serving.
  
  

Peanut Butter Balls

• For a sweeter treat, try these peanut butter balls. Mix together one cup each of crunchy peanut butter, semi sweet chocolate chips and powdered sugar. Add 1/2 cup of instant nonfat dry milk mix and three tablespoons of water. Once those ingredients are blended, roll them in graham cracker crumbs. Arrange on a cookie sheet or tray and refrigerate for 20 minutes before serving.