Most casual cooks have little use for appetizer recipes. It is hard enough to get the kids to eat dinner let alone a first course. But for your next party you may just need a few extra finger foods. Or you might want to whip up several different appetizers for a fun dinner option. If so, here are a few appetizer recipes to try.

Cheesy and Tangy Cocktail Bread

Ingredients:
• 2 cups shredded mozzarella cheese
• 3/4 cup mayonnaise
• 1/2 cup diced red onion
• 1 package of cocktail bread, I prefer rye

Directions:
1. Preheat your broiler to medium (about 450°F).
2. Mix cheese, mayo and onions together in a bowl.
3. Spoon about 2 teaspoons of the cheese mixture onto each slice of cocktail bread.
4. Place bread onto a cookie sheet and broil for 2-4 minutes.

Watch them carefully because they cook fast.
5. Remove from the broiler, cool slightly and enjoy!

Turkey Lettuce Wraps

Ingredients:
• 1.25 lbs ground turkey (1 package)
• 1 head of Boston leaf lettuce
• 1 carrot, peeled and minced
• 1 clove of garlic, chopped
• 1 tsp fresh ginger, minced
• Juice of four limes
• 2 tsp chili sauce
• 1/2 bunch cilantro, chopped
• 1 bunch green onions, chopped
Garnish:
• 1 red pepper, minced
• 1/2 cucumber, deseeded and julienned
• 2 tbsp peanuts or cashews, chopped

Directions:
1. Cook turkey in skillet till no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce, then wash and dry leaves.
2. Combine carrots, garlic, ginger, lime juice, chili sauce, cilantro and green onions in a bowl. Then stir in cooked and chilled turkey.
3. Arrange lettuce leaves on the outer rim of a serving plate. Spoon turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with peppers, cucumber and cashews.

Smoked Salmon Potato Nests

Ingredients
• 1 1/2 pounds large russet potatoes
• 1/4 cup thinly sliced smoked salmon (2 oz.), plus a small amount for garnish
• 1 tablespoon grated lemon peel
• 3/4 cup sour cream
• 1/2 teaspoon salt
• Pinch black pepper
• Small parsley leaves

Directions:
1. In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.
2. Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Cover and refrigerate until ready to serve.
3. Preheat oven to 425°F. Lightly grease mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. Do not spread mixture too thin or holes will form while baking.
4. Bake potato nests until edges are dark golden, about 25 minutes. Cool nests in pan for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. Nests may be made up to 4 hours ahead; leave at room temperature.
5. Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smoked salmon and, a parsley leaf. Serve right away.