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Quiche Toast Cups - 16 Fast and Fun Finger Foods | GleamItUp

Quiche Toast Cups - 16 Fast and Fun Finger Foods | GleamItUp

Favorite Finger Sandwiches from Southern Living: recipes for asparagus rollups, creamy vegetable sandwiches, curried chicken tea sandwiches, mini-muffaletta bacon olive party sandwiches, chicken-artichoke-cheese spread, and other party sandwiches

Favorite Finger Sandwiches from Southern Living: recipes for asparagus rollups, creamy vegetable sandwiches, curried chicken tea sandwiches, mini-muffaletta bacon olive party sandwiches, chicken-artichoke-cheese spread, and other party sandwiches

healthy sandwich

healthy sandwich

10 Fun Pool Party Foods - A Little Craft In Your DayA Little Craft In Your Day

10 Fun Pool Party Foods - A Little Craft In Your DayA Little Craft In Your Day

No fork needed: Serve your favorite salad on fancy toothpicks for a fresh appetizer.

No fork needed: Serve your favorite salad on fancy toothpicks for a fresh appetizer.

Favorite Finger Sandwiches from Southern Living: recipes for asparagus rollups, creamy vegetable sandwiches, curried chicken tea sandwiches, mini-muffaletta bacon olive party sandwiches, chicken-artichoke-cheese spread, and other party sandwiches

Favorite Finger Sandwiches from Southern Living: recipes for asparagus rollups, creamy vegetable sandwiches, curried chicken tea sandwiches, mini-muffaletta bacon olive party sandwiches, chicken-artichoke-cheese spread, and other party sandwiches

Smoked Salmon and Cream Cheese Cucumber Bites - these cute little bites are SO easy to make and will FLY off the table!

Smoked Salmon and Cream Cheese Cucumber Bites - these cute little bites are SO easy to make and will FLY off the table!

What's the Difference Between Butter and Margarine? — Ingredient Intelligence

What's the Difference Between Butter and Margarine? — Ingredient Intelligence

NYT Cooking: This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.

NYT Cooking: This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.