Party time! My goodness, I don’t think I’m going to have time to do much of anything for the rest of the month except go to parties. I have four birthday parties between now and Christmas (including my own), a cookie swap, a holiday tea, two Christmas Fairs, three dinner parties and five cocktail parties. 

Cocktail parties are my fave – they are typically casual. You can mingle about and talk to everybody, nibble, sip and chat some more. What fun. One party invitation we received was quite clever; the hosts are new to town and sent out invitations to seven couples and asked they each bring a friend or two to introduce to them. What a neat way to make new friends.

And on top of the more formally arranged parties, this is the season when there is always lots of “drop in” company, which is always super-casual. Who cares if the vacuum cleaner is still in the middle of the dining room floor? Let’s pour a glass of wine and have a visit. Everyone probably has a “no-brainer, tried and true, can make it with one hand,” hors d’oeuvre that can be whipped up on the spur of the moment with what’s in the fridge or pantry. This weeks' delicious munchies all contain just eight ingredients or fewer.

Cheddar chutney crispies

• 1 lb. extra sharp white cheddar cheese, grated (about 4 cups)
• 6 Tbsp. cream cheese, softened
• 2 Tbsp. chutney
• 2/3 cup finely chopped cashews, lightly toasted

Combine cheddar cheese, cream cheese and chutney in a medium bowl and mash with a fork until mixture is well blended and holds together.

Shape mixture into 1-inch balls and then roll balls in cashews. Refrigerate up to 4 hours. (Mixture can be rolled into the balls a day ahead of time and refrigerated. Roll in the cashews up to four hours before serving.) Yield: about two dozen.

Spiced peanuts

• 1 jar (16 oz.) unsalted dry roasted peanuts
• 2 Tbsp. canola oil
• 2 Tbsp. sugar
• 1-1/2 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. garlic powder

Stuffed reuben mushrooms

• 16 large fresh whole mushrooms, cleaned, stems removed
• 1/4 lb. thinly sliced cooked corned beef
• 1/3 cup sauerkraut, drained
• 3 Tbsp. Thousand Island salad dressing
• 2 oz. (1/2 cup) finely shredded Swiss cheese
• 1 tsp. chopped fresh chives

Fold and fit one slice of corned beef inside mushroom cap. Top with 1 tsp. sauerkraut, 1/2 tsp. salad dressing and about 1 tsp. cheese. Place on baking pan and repeat with remaining mushrooms. Sprinkle with chives* and bake in a preheated 350°F oven 20 to 25 minutes or until thoroughly heated. (*May be prepared to this point 24 hours in advance. Cover and refrigerate. Uncover and bake as directed.) Yield: 16 appetizers.

Salmon, dill an cream cheese spread

• 1-1/2 cups flaked cooked salmon (can use canned in a pinch)
• 4 oz. cream cheese, softened
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. prepared horseradish
• 4 oz. smoked salmon
• 2 Tbsp. chopped fresh dill
• Salt and freshly ground black pepper to taste
• Thinly sliced baguette rounds

Combine cooked salmon, cream cheese, lemon juice and horseradish s in processor, blending just until smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season with salt and pepper. Transfer to a small bowl and serve with bread rounds. Yield: about two cups.

Chicken wonton cups

36 wonton wrappers (available in produce section of most supermarkets)
1-1/2 cups shredded cooked chicken
1 pkg. (8 oz.) reduced-fat cream cheese, softened
1/2 cup shredded Parmesan cheese
1/3 cup reduced-fat mayonnaise
1 can (4 oz.) chopped green chilies, undrained
1 jalapeno pepper, seeded and minced

Press wonton wrappers into miniature muffin cups coated with cooking spray. Mist wrappers with cooking spray. Bake in a preheated 350°F oven 5 to 6 minutes or until edges brown.

Meanwhile, combine chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeño in a small bowl. Spoon chicken mixture into cups and return to oven for 8 to 10 minutes longer or until filling is heated through. Yield: three dozen. (One appetizer equals 62 calories and 3 grams of fat.)

Chunky artichoke salsa

• 1 jar (6-oz.) marinated artichoke hearts, drained, chopped
• 5 Roma tomatoes, seeded and coarsely chopped
• 1/4 cup chopped black olives
• 2 Tbsp. chopped red onion
• 1 clove garlic, peeled and crushed
• 2 Tbsp. minced fresh basil
• Salt and freshly ground black pepper to taste

Combine artichokes, tomatoes, olives, onion, garlic and basil in a bowl; mix gently and season with salt and pepper. Cover and let stand at room temperature for 1 hour before serving. (If prepared ahead and refrigerated, bring to room temperature before serving.) Delicious with pita crisps or crackers. Yield: two cups.

Apple and bacon stuffed dates

• Pitted dates
• Thinly sliced apples
• Thin cut bacon strips

Stuff slit in date with a small slice of apple and wrap each in 1/2 slice of bacon, securing with a pick. Bake on a parchment lined sheet pan in a preheated 425°F oven for 18 to 20 minutes or until bacon is crisp. Yield: as much as you want to make.

Stilton cheese puffs

• 1/2 cup water
• 1/4 cup butter, cut into small pieces
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 large eggs
• 2-1/2 oz. (1/2 cup) crumbled Stilton cheese

Combine water and butter in a medium saucepan. Bring to a boil and remove from heat when butter is all melted. Stir in flour, salt and pepper. Cook over medium heat for 1 minute, stirring vigorously until mixture leaves sides of saucepan in a smooth, compact ball. Remove from heat.

Add eggs one at a time, beating with spoon for 1 minute after each addition until mixture is smooth and glossy. Stir in cheese; mix well. Drop mixture by rounded teaspoonfuls (or pipe from decorating bag) onto parchment lined baking sheets. Bake in a preheated 400°F oven 14 to 18 minutes or until puffed and golden brown. (May be made ahead and when cool, place in covered container. Reheat on a baking sheet in a 400°F oven for 3 to 6 minutes.) Yield: 24 puffs.

Don’t forget to send me your entries to win the sequin-studded apron! Just send your favorite holiday hors d’oeurve recipe to Paula Anderson, care of the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578, or by email directly to pander@maine.rr.com. Include some background info about yourself and the recipe, along with your name, address, phone number and email address. All submissions need to be received by January 4, 2013. See the apron at www.barbaraanneco.com.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.