Hi Tracy - here are a few ideas for you!

Here is a link to a post I made here for hors d'oeurves that I make for the holidays using puff pastry that I freeze and can pull out a few at a time as needed during the holidays. Hope this is the kind of thing you are looking for!

The following recipes are also good for making ahead and freezing:

Sweet Potato Biscuits
I usually spread with some honey mustard and then sliced ham, but a curried chicken salad makes a nice filling, too.

Makes 12 two-inch biscuits

1 pound (about 4) sweet potatoes
2 1/2 cups all-purpose flour
4 tsp baking powder
2 TBL sugar
1 tsp salt
1/4 tsp cayenne pepper
8 TBL (1 stick) unsalted butter, chilled
1/4 cup milk

Wash the sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1-1/4 cups of puree). Set aside.

In a mixing bowl, combine the dry ingredients. Cut in the butter until mixture resembles coarse meal.

In another bowl, whisk together milk and sweet potato puree. Add to dry ingredients, and mix until well combined.

Place dough on lightly floured board, knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet for about 20 minutes at 400F degrees, for about 20 minutes, or until golden brown.

My notes: I make these smaller to use on a buffet - just shorten the cooking time. These freeze very well. Wrap tightly when completely cool then freeze for up to 4 weeks. Unwrap before thawing to keep the biscuits from getting “gummy,” but don’t allow to sit uncovered too long after they defrost or they will dry out too much.

Filo Kisses

After assembling these, you can freeze on a cookie sheet and then put into a ziploc bag and pull out as many as needed, although even a double batch never lasts past the first party! This is my most requested hors d'oeurve.

8 sheets filo dough
2 sticks unsalted butter, melted
4 ounces cream cheese
4 ounces garlic and herb flavored cheese (like Boursin, Alouette or Rondele)

Mix the cream cheese and herb cheese very well. Lightly brush one sheet of filo dough with butter and top with another sheet, brushing lightly with butter. Cut into 30 squares (5 rows of 6 squares). Place a small amount of the cheese mixture in the center of each square. Gather corners of each square and twist tops like you are making a “chocolate kiss” shape. Brush tops with a bit of butter. Repeat process with remaining ingredients. Bake at 350F degrees for about 10 minutes, or until golden. If baking from frozen, bake about 4 minutes longer. Serve immediately after baking.

Here is a link to another winner - I want you to see the photo so you get the idea. This has been a big hit for me. I always use shrimp (wish I could afford the lobster or crab meat alternatives! LOL!!). To save time, you can even buy your seafood already cooked. Make the dip the night before your party, allow to come to room temp at least 30 minutes before assembling the "flower." This is pretty enough to make your buffet centerpiece.

Blossom-Shaped Seafood Dip with Endive

Hope you some of these are something you can use!