Posts tagged ‘party food’

Sausage Balls

I have memories of my mom making Sausage Balls for various Christmas parties and other gatherings growing up.  So when a friend asked everyone to bring a holiday favorite to her Christmas soiree, I dug up this recipe and whipped up a batch.

They were a huge hit! Everyone loved them, and I had several people ask me how I made them. They’re so quick and easy, I just kept reciting the simple recipe over and over:

1 lb ground sausage
1 lb shredded sharp cheddar
2 cups Bisquick

Combine all ingredients. Shape into walnut-sized balls and place on a baking sheet. Bake at 350° for 15 minutes or until cooked through. (Makes 30 balls)

Now, these ingredients are pretty hard to mix together. I really recommend letting the sausage warm up a bit and then using your hands to combine them. Also, it helps to line your pans with parchment paper to avoid sticking.

If you want to, you could bake them on wire racks over baking sheets to drain off some of the grease. (I think they’re perfect how they are, though.)

December 19 at 7:52 pm Leave a comment

Spanish Sangria

This recipe came from “Lisa” on allrecipes.com. It was super easy to make (even as a first-time sangria maker) and very tasty.

You probably won’t need ALL this fruit (see photo, ha ha), so use what’s left to garnish your glasses.

1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup sugar
1 750-mL bottle dry red wine
1 cup orange juice

Have the indgredients well-chilled. Slice the fruit into rounds and place in pitcher. Pour in rum and sugar and chill in refrigerator for two hours to develop the flavors.

When ready to serve, crush the fruit slightly with a spoon and stir in the wine and orange juice. Adjust sweetness to taste.

We made this in February, but I totally recommend it for a summer evening.

Spanish Sangria

April 3 at 10:28 pm Leave a comment

Mini Cheesecakes

These little desserts were a hit at a party I hosted recently.  I topped mine with caramel and pecans / chocolate and strawberries.

One of my guests commented they made it easy to control portion size. 🙂  I’d like to see how well they’d turn out with fat free cream cheese.  Thoughts?

1 c graham cracker crumbs
3 Tbsp sugar
3 Tbsp margarine, melted
3 8-oz pkgs cream cheese, softened
3/4 c sugar
3/4 tsp vanilla
3 eggs

Mix together cracker crumbs, sugar, and margarine with a fork.  Place one packed tablespoon of mix into each muffin cup.  Bake 5 minutes; cool.

Beat together cream cheese, sugar, and vanilla until fluffy.  Mix in the eggs.  Pour mixture into muffin cups, filling each to 3/4 full.  Bake 25 minutes.  Cool completely in pan before removing.

Top with desired toppings (fruit, pie filling, etc). Refrigerate until ready to serve.

October 4 at 9:20 pm 1 comment

Ship Island Shrimp Dip

I made this recipe for our recent housewarming party, and it was a hit! We were going for kind of a “seaside” theme, and this shrimp dip was a great choice.

The recipe came from user prissycat at allrecipes.com. The only change I made was adding a few drops of red food coloring at the end to give it more of a pinkish color. (Oh, and we made a quadruple recipe… ha ha!)

8 oz cream cheese
8 oz sour cream
1 lemon, juiced (or 2 Tbsp lemon juice)
1/2 0.7-oz pkg dry Italian salad dressing mix
4.5 oz can shrimp, rinsed and drained

In a medium bowl, combine cream cheese and sour cream and blend with an electric mixer on medium speed. Add lemon juice and dressing mix; mix well. Add in shrimp and mix. Chill dip overnight and serve.

July 8 at 9:50 pm Leave a comment

Swiss Cheese Fondue

I had some girlfriends over for a Fondue Party on Friday night. I hadn’t actually made fondue before, so it might not have been the best idea… Anyway, I used some recipes I found online and adapted them slightly. This was the cheese fondue recipe I used. It tasted a bit more like wine than I was expecting, but was easy to make and VERY tasty.

1 clove garlic, cut in half
1 c dry white wine
4 c shredded Swiss
2 Tbsp grated Romano
3 Tbsp flour
1/8 tsp nutmeg

Rub a 1-quart round casserole dish with the garlic. Pour wine into casserole dish and microwave high for 1½ minutes or until bubbles form (not boiling). Combine Swiss, Romano, flour, and nutmeg. Add to wine and microwave for 3 to 4 minutes or until cheese is completely melted, stirring often. Transfer to fondue pot.

Suggested dippers: cubes of bread, broccoli, celery, cherry tomatoes, chicken, ham

fondue

March 17 at 4:38 pm 1 comment


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