- Pigs in a blanket
1 Package of precooked little smokies
The kind of cheese you like
3 Rolls of Pillsbury Crescent Rolls ready to bake dough
After separating the crescent rolls into their pre cut triangle shapes, make to cuts into each to turn each into three small triangles. Place a little smokie on each small triangle, add cheese and roll it all up starting at the larger two cornered side to the dough point. You may have to stretch the dough out to get it to make a proper seal with itself completely enclosing the smoking in the center.
Bake at 350 degrees for 12 to 15 minutes.
- Deviled Eggs
Relish or pickles
Paprika as garnish seasoning
Hard boil the eggs. After the eggs are removed from the water and allowed time to cool, remove shells and cut each egg in half. Place egg white halves on serving tray. Place hard yolks in a separate bowl. Mix the yolks with the mayonnaise, mustard, relish or small pieces of pickle to taste. Finally, spoon mixture back into egg halves, add paprika as garnish.
- Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1 1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, crushed
1/3 cup chopped sun-dried tomatoes
Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish.
Bake at 350 degree until the cheese bubbles. This usually takes about 15 minutes. Best when eaten warm.
- Cheese Cranberry Peta Bites
Combine cream cheese and dried cranberries in a bowl. Lay the peta chips out on serving plate. Spoon mixture onto peta chips.
- Personal Seven Layer dip
16 ounces refried beans
16 ounces sour cream
1 package of taco seasoning mix
2 cups of shredded Cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced onions
Spoon ingredients individually into clear personal disposable cups. Stick one tortilla chip into the top of each for presentation. The rest can be tossed into a communal bowl or two.
- Sliced or mini turkey wraps
8-ounces of cream cheese, softened
.4-ounces of dry ranch salad dressing mix
1 tablespoon milk
4 large tortillas
32 spinach leaves, stems removed
8 slices deli turkey breast
8 slices of American cheese
1 bag of dried cranberries
Mix the cream cheese, salad dressing mix, and milk together in a bowl. Spread the mixture all over tortillas. Layer each tortilla with spinach, 2 slices turkey, and 2 slices cheese. Roll tortillas up tightly, keeping meat and cheese away from edge. Wrap each in plastic wrap. Refrigerate for 4 hours. Then trim ends of each tortilla, slice each into 1/2 to 1-inch pieces.
1 lb ground beef
1 lb ground pork
1/2 cup Italian breadcrumbs
1/3 cup milk
1/4 cup onion, diced
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup parsley chopped
1/4 cup shredded parmesan
Salt and pepper to taste
In a large bowl, gently combine all ingredients. Roll mixture into balls, should make approximately 48. Bake at 400 degrees for 18-20 minutes or until cooked through. Arrange on a serving plate with toothpicks, add oregano as garnish.
- Guacamole Scoops
Tostitos Oven Baked Scoops
1 onion, finely chopped
1 clove of garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper
Peel and mash avocados in a bowl. Stir in onion, garlic, tomato, lime juice. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors. Spoon guacamole into individual Tostitos Scoops.
- Premade Platters
If the day of the big event comes and you feel like your spread is missing something, there is no shame in picking up one or two of those premade party platters they sell at the supermarket. The portions, variety, and display are already done for you. That’s why they’re such great sellers. Feel free to transfer platter contents onto one of your own platters if you think it will be more in keeping with the rest of your food or party.
- Chocolate Mouse with Peppermint
9 oz 70% cocoa chocolate
1 cup water
1 tablespoon coffee liqueur
2 tablespoons sugar
1/4 – 1/2 teaspoon peppermint extract
Candy cane shards as topping
Fill a medium bowl 3/4 full of ice and water. Set a large bowl on top of the medium bowl to keep the bottom chilled. Set aside.
Add chocolate, water, coffee liqueur and sugar to a medium saucepan. Warm over medium heat, stirring until chocolate is melted. Then add the peppermint extract, continually stirring. Pour mixture into the prepared large bowl. Whisk until the mixture thickens, 2 or 3 minutes. Electric hand mixer works best.
Finally, pour your mousse into serving containers, topped with candy cane shards.
- Chocolate Pecan Fudge
3 cups sugar
5-ounces evaporated milk
3/4 cup butter
7-ounces marshmallow creme
12-ounces semi-sweet chocolate chips
1 cup chopped pecans
Butter an 8×8-inch baking pan and set aside. Combine the sugar, milk, and butter in a medium sized pot and cook on mid-low heat until the mixture comes to a boil. Stir frequently. Once boing. keep it there for 5 minutes. Stir constantly or it will burn and stick to the bottom of the pot.
After that, remove from the heat and stir in the chocolate chips and marshmallow creme. Mixture is creamy with no lumps. Add chopped nuts. Pour into the prepared baking dish. Wait for it to cool before serving.
- Chocolate, Peanut Butter Strawberry Santa Hats
Reese’s Peanut Butter Cups Minis
Heavy Whipping Cream
A pinch of sugar
Wash strawberries and cut the bases off so that they stay can stand independently, point in the air. Whip the heavy whipping cream with just a tough of sugar until light and frothy. Stop before it begins to clump.
Unwrap the Reese’s Peanut Butter Cups Minis. Place them upside down on serving platter. Add a little whipped cream, an upside-down strawberry and a dollop more cream for the puffy ball portion of the hat.
- Almond Butter Cookies
1 1/4 cups powdered sugar
1 cup creamy almond butter
3 tablespoons butter, softened
1 1/2 cups crushed pretzels
1/4 cup strawberry jam
Beat the powdered sugar, almond butter, and butter with an electric mixer on medium speed until consistent. Add crushed pretzels.
Roll mixture into balls, should make about 30. Press the batter firmly when shaping so the dough holds. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your knuckle or a tablespoon into each ball to make a depression. Spoon about 1/4 teaspoon strawberry jam into each depression.
- Bourbon Balls
3 cups crushed vanilla wafers
1 cup finely chopped walnuts
14 ounces sweetened condensed milk
1/3 cup bourbon
Combine wafer crumbs and nuts in a large bowl. Add condensed milk and bourbon. Blend well. Chill for about 1 hour. In a separate dish, pour 1 cup of powdered sugar. Pat the palms of your hands into the powdered sugar then shape the now chilled mixture into tiny round balls. Roll in powdered sugar. Store in the fridge until ready to serve.
- Fudge Mint Chocolate No-Bake Cookies
1/2 cup butter
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 cups oats I use quick
2 1/2 cups shredded unsweetened coconut
1/2 cup butter room temperature
1 1/2 cups icing sugar
1 tablespoon milk
1/2 teaspoon mint extract
Green food coloring
3/4 cup semisweet chocolate chips
1 tablespoon milk
1 tablespoon butter
Line 2 cookie sheets with wax paper. In large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil for 1 to 2 minutes. Remove from heat to stir in vanilla and salt. Then add oats and coconut and stir.
Drop little mounds of mixture onto wax paper. Refrigerate until set. Then make the frosting. Blend butter, icing sugar, and milk and beat until creamy. Add in mint extract and food coloring.
Remove cookies from the fridge and spread frosting on top. Return to the fridge to let the frosting set. Then make ganache.
In a smaller pot, combine chocolate, butter and milk over low-low heat. Stir constantly until chocolate is consistent. Set aside to cool for 6 to 8 minutes. Spread on cooled cookies, then place back in fridge.