Easy munchies to try

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I was looking in an old cookbook for super-easy munchies/appetizers to serve at a party, and here’s what I came up with. Through a weird twist of fate, I ended up with this 1998 cookbook from the Junior League of Cincinnati called “I’ll Cook when Pigs Fly.” It’s a good book, and each recipe has a little tid bit of information about Cincinnati-very interesting if you like to read cookbooks, which I do.
It has quite a large appetizer section, and I tried the ones that looked the easiest and best. Here are three I liked.

Parmesan Puffs
1 (16oz) loaf white bread
1 c. mayonnaise
1 c. grated Parmesan cheese
2 T. chopped fresh parsley
1/4 c. minced onion
Garlic powder, to taste
1 (10oz) jar marinated artichoke hearts, drained and chopped

Trim crusts from bread slices. Combine mayo, cheese, parsley, onion, garlic powder and artichokes, mixing well. Spread mixture on each bread slice. Cut each slice into quarters and place on baking sheet. Broil till artichoke mixture is bubbly. Makes 48.

Shrimp Rounds
24 slices white bread (or whatever bread you like)
24 cooked shrimp
1/2 c. mayonnaise
1/2 c. grated Parmesan cheese
1 1/2 T. chopped fresh dill

Using 3-inch biscuit cutter, cut bread slices into circles. Place a shrimp on top of each bread round and place on broiler pan. Combine mayo, cheese and dill, mixing well. Mound a spoonful of mayo mixture on top of shrimp. Broil until golden brown. Makes 24.

Walnut-Glazed Brie
2/3 c. finely chopped walnuts
1/4 c. Kahlua liqueur
3 T. brown sugar
1/2 t. vanilla
1 (14oz) Brie round

Spread walnuts in pie plate or baking pan. Bake at 350 degrees, stirring occasionally, for 10-12 minutes or until toasted. Add liqueur, brown sugar, and vanilla to walnuts. Set aside. Reduce oven temperature to 325 degrees. Remove and discard top rind from cheese. Place cheese round in shallow baking dish and top with walnut mixture. Bake for 8-10 minutes or until cheese is softened and thoroughly heated. Serve with assorted crackers. Serves 12-15.