People always ask me for quick and easy recipes that they can bring to parties. They want to share something homemade, something personal. But those same people also tell me they have NO time, NO patience and practically NO cooking ability. Game on, I say.

I've got you covered and you'll knock the socks off of every party-goer at your next soiree.

The best appetizers for a party, whether the soiree is held inside or out, are handheld munchies you can tackle in a bite or two. The goal is simple: gourmet flavors that come alive in one small portion. That's basically my mantra.

That said, I love little "cups," vessels created for holding other ingredients. Restaurants and caterers make them all the time, but they're often fried or loaded with fat and salt. Not true of the home-made version. Plus, frying masks flavors sometimes, and when the filling is amazing, you shouldn't do that.

Behold 3 of the best little cups you've laid your palate on (or laid on your palate). Asian-inspired, Mexican-inspired and Greek-inspired, they each cram loads of flavor into an adorable, edible bowl.

The variations to these recipes are endless so feel free to experiment and let us know what you make!

Note: If you plan to refrigerate any of these cups for more than 1-2 hours, I recommend waiting to fill them until just before serving. Sometimes the moist filling causes the shells lose their crispness in the refrigerator.

Wonton Cups With Asian Crab Salad (pictured above)

Preheat oven to 400 degrees.

Press wonton skins into the bottom and up the sides of 2 (12-cup) mini muffin tins. Bake 6-8 minutes, until golden brown and crisp.

Meanwhile, in a medium bowl, combine crab, cilantro, mayonnaise and sesame oil. Mix gently to combine. Season to taste with salt and pepper.

Spoon crab mixture into wonton cups. Serve immediately or refrigerate until ready to serve.

These can be made with any tortilla flavor and variety.

Preheat oven to 400 degrees.

Using a 3-inch biscuit cutter (or rim of an empty can), cut each tortilla into 6 circles.

Press tortilla circles into the bottom and up the sides of 2 (12-cup) mini muffin tins. Bake 6-8 minutes, until crisp.

Meanwhile, in a medium bowl, combine chicken, salsa, corn and ranch dressing. Mix well. Season to taste with salt and pepper.

Spoon chicken mixture into tortilla cups. Serve immediately or refrigerate until ready to serve.

1 tablespoon diced pimento-stuffed olives, plus additional slices for garnish

Preheat oven to 350 degrees. Coat 2 (12-cup) mini muffin tins with cooking spray.

Arrange 3 sheets (stacked) of phyllo dough on a flat surface. Cut into 12 equal squares. Repeat with remaining 3 sheets of phyllo dough. Press squares into the bottom and up the sides of prepared muffin tins. Bake 6-8 minutes, until golden brown.

In a medium bowl, combine cream cheese, scallions, parsley and diced olives. Mix well.

Spoon cream cheese mixture into phyllo cups. Garnish the top of each cup with an olive slice.

Serve immediately or refrigerate until ready to serve.