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  #1  
Old 11-16-2012, 10:55 AM
Mama Zappa Mama Zappa is offline
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Party foods!

We're seriously considering hosting a holiday party this year.

Catering is an option (if they're not all booked up) but to extend that - or if caterers aren't available, I need SUGGESTIONS.

Preferably stuff that can be made in advance and frozen (or kept in the fridge for a few days). In large-ish quantities as well.

I make a great cheese ball that can be done in advance and is simple to set out.

Hot cider is always good. A few pitchers of sangria. Beer and regular wine. We don't drink much liquor but I can always get a few bottles of stuff (suggestions? mixers to have available? It'd be "mix your own"). Maybe eggnog though I despise the stuff and can't understand why anyone would voluntarily drink it .
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  #2  
Old 11-16-2012, 01:07 PM
timid1 timid1 is offline
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Something easy we do is pinwheels. Use the refrigerated pie dough that comes in rolls. Lay one out and spread a thin layer of filling on it, roll it up, egg wash, bake, and cut into pinwheels when done.
We use spinach, ricotta, mozza cheese, or meat sauce and parmesan, or even cinnamon and brown sugar. Possibilities can be endless. And perhaps interesting... They can be kept in the fridge until festive time, pop them in the oven and enjoy.
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  #3  
Old 11-16-2012, 01:11 PM
MLS MLS is offline
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Meatballs freeze well. Make tiny little cocktail-sized meatballs, cook them and then freeze them. On the party day thaw and warm up in sauce of your choice.
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  #4  
Old 11-16-2012, 01:42 PM
aruvqan aruvqan is offline
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Foodgawker.com

A meta listing of foodie blogs, each entry is a picture. You hover over the picture to see the title and if it sounds interesting, click on the picture to go to the blog.

Really, food porn at it's greatest. I surf it frequently to vary our repertoire of recipes. You can use it's gimpy little search function for specifics like chicken or hor's d'oeuvres or soups ... great site.
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  #5  
Old 11-16-2012, 02:43 PM
Rachellelogram Rachellelogram is offline
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I'll egg your nog, hater! :D

My aunt makes like a thousand of these little pecan tarts every year. They're a big hit in our family. And you can't go wrong with veggie trays.
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  #6  
Old 11-16-2012, 02:46 PM
DrDeth DrDeth is offline
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Chili-cheese dip= Hormel beanless turkey chili, shredded “mexican’ cheese. Mix, nuke, stir, serve with chips.
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  #7  
Old 11-16-2012, 03:17 PM
Shakes Shakes is offline
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Block of cream cheese
Pour some sweet pickle relish over it
Then top it off with some pickled jalapenos.
Serve with crackers.
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  #8  
Old 11-16-2012, 04:04 PM
sitchensis sitchensis is offline
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Crowd Pleaser Potatoes are easy and can be made before hand. Itís just everything you would have in a loaded baked potato, but made into a casserole*. There are a thousand different recipes on the net but I prefer the ones with bacon.

*I guess it can also be called a twice-baked potato casserole
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  #9  
Old 11-16-2012, 05:27 PM
twickster twickster is offline
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A honey-baked ham.
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  #10  
Old 11-16-2012, 05:27 PM
Sattua Sattua is offline
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I hope we have some anthropology students taking notes on contemporary American celebrations.

Most of what's been suggested here is 100% foreign to me. My parents never went to parties... or gave them. What are these "pinwheels" of which you speak?
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  #11  
Old 11-16-2012, 05:29 PM
StuffLikeThatThere StuffLikeThatThere is offline
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Quote:
Originally Posted by Rachellelogram View Post
I'll egg your nog, hater!

My aunt makes like a thousand of these little pecan tarts every year. They're a big hit in our family. And you can't go wrong with veggie trays.
Yes on the pecan tarts. I do them in mini-muffin pans. I also do fruit pie versions. This year I plan to add mini brownies to the list, and maybe some other stuff if I am inspired. Bite size desserts are fantastic for parties. You can try a bit of everything, and you don't need to balance a fork as you're walking around.
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  #12  
Old 11-16-2012, 06:09 PM
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Originally Posted by twickster View Post
A honey-baked ham.
You really can't go wrong with this and your guests will appreciate having something substantial.
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  #13  
Old 11-16-2012, 06:28 PM
harmonicamoon harmonicamoon is offline
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Here in Mexico we call them botanas. A very easy and delicious one is with fresh pineapple. Cut up the pineapple into bite size pieces, add juice of a fresh lime, add cilantro and sprinkle with ground red chile. Serve with toothpicks.
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  #14  
Old 11-16-2012, 07:06 PM
Mama Zappa Mama Zappa is offline
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Thanks for the ideas - keep 'em coming!!

We'd probably also order platters from some local stores.

Things like pies: how far in advance could those be done and still be good? Do they freeze well uncooked?
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  #15  
Old 11-16-2012, 07:25 PM
TnTangent TnTangent is offline
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If I may suggest a potent potable, Germany has an drink called the Feuerzangenbowle (Fire Tongs Punch). My father makes this for every Christmas and New Year's Day. Mull some red wine (warmed with cinnamon, cloves, citrus peels, and such) in a bowl and set it over a candle to keep it hot. Soak a large cone of sugar in a strong rum (over 100 proof, or it won't burn), suspend that over the bowl (with a slotted metal spoon, or whatever serves), and light it up! Pour more rum over until all the sugar is melted into the wine, enjoy the night...

...and suffer the next day's hangover
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  #16  
Old 11-16-2012, 07:33 PM
Shakes Shakes is offline
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Originally Posted by Mama Zappa View Post
Thanks for the ideas - keep 'em coming!!

We'd probably also order platters from some local stores.

Things like pies: how far in advance could those be done and still be good? Do they freeze well uncooked?
Maybe I'm unrefined but I happen to think there are plenty of frozen pies out there that are quite tasty.

I'd just buy a store bought one.
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  #17  
Old 11-16-2012, 07:33 PM
Happy Lendervedder Happy Lendervedder is offline
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Liquor to have on hand: Spiced rum, Southern Comfort, gin, vodka, peppermint schnapps.

I had a holiday party once where my wife and I invented a cocktail and handed to guests as they arrived: in a martini glass, put a sugar cube in the bottom, pour vodka to the top of the sugar cube, put in a splash of cranberry juice and fill the glass with champagne. We called it a French Russian. People loved it. Bubbly, strong, sugary and red.

Dips are always good with pita chips-- spinach dip, seven-layer taco, warm beer and cheddar.
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  #18  
Old 11-17-2012, 06:52 PM
carnut carnut is offline
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You can make great finger food with phyllo dough. I make lots of little treats by cutting squares of phyllo dough and either fitting them into cupcake tins or folding the square over stuffing. Bake and serve. Some filling examples: Chicken & pesto; mushrooms, garlic, & feta, crab, garlic, & parmasan; cheesecake (pre-baked); whipped sweet potato and pecans. The possibilities are endless.

And go with that pineapple; it's always a hit.
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  #19  
Old 11-17-2012, 09:17 PM
harmonicamoon harmonicamoon is offline
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Please add salt to post #13. Sorry I forgot to add that to the recipe.
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  #20  
Old 11-18-2012, 07:33 AM
freckafree freckafree is offline
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Sausage cheese balls are an old favorite and freeze well.
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  #21  
Old 11-18-2012, 09:54 AM
salinqmind salinqmind is offline
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If you're going to buy a frozen pie, buy a good, expensive one. Not one of those cheap, gluey things they put on sale simply to get you into the store. They're only good for filling up the stomaches of kids and big eaters who don't care what they're eating as long as there's plenty of it!

Low class, but cocktail franks baked in crescent roll dough (you can wrap three if you snip one triangle of dough into three strips with scissors) with good mustard, ketchup, or BBQ sauce, will be the first thing to disappear. I've seen some frozen, wrapped in phyllo dough, to upgrade them a bit.

Chicken wings with a bowl of blue cheese dressing? Men love chicken wings as opposed to UFO's - unidentifiable fried objects!
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  #22  
Old 11-18-2012, 10:16 AM
Rick Rick is offline
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If you have or can borrow a small crock pot dump in a package of little smokies and a bottle of BBQ sauce.
Let cook for an hour and a half set out with toothpicks.
They will disappear in no time.
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  #23  
Old 11-18-2012, 12:48 PM
-getitrite -getitrite is offline
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Don't forget Little cupcakes, and they dont have to be just cake, they could be meatloaf with mashed potato frosting. Finger sandwiches, like for high tea, with cucumber, or tomato. It's Your party, what do you like ?
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  #24  
Old 11-18-2012, 03:08 PM
not what you'd expect not what you'd expect is offline
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Tortilla roll-ups are easy and can be prepped a day ahead. Just spread a good bit of cream cheese on a flour tortilla, then put down some pastrami, chopped black olives and chopped green chili. Roll them up and let them sit in the frig (covered). Just cut them into rounds before serving.
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  #25  
Old 11-18-2012, 04:09 PM
Hamachisn't Hamachisn't is offline
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pickle rolls

A certain variant on the tortilla rolls, that we've been doing for several years now, is a pickle roll. Since I'm on a low-carb diet, I use nori instead of a tortilla, but it works well either way. Start out by warming the cream cheese a little to make it more easily spreadable, then spread a thin layer of cream cheese on all of a sheet of nori except for a rectangle, an inch or half an inch from one side. Cover the cheese with a layer or two or three of somewhat thickly-sliced ham (or turkey, or even smoked salmon), then (optionally) add another layer of cream cheese. On the side opposite that untouched inch, lay two pickles, end to end, so they go across the sheet. At this point, it's best to have the whole setup on one of those bamboo sushi-rolling mats. Use those pickles as the center of the roll, and roll the nori up around the pickles. That extra bit of nori is just there to keep cream cheese from leaking out. At this point put the roll in the refrigerator (probably best to make several of them at once and refrigerate them together) overnight, or for at least a few hours. Bring them to the party and slice them there, roughly 3/4" slices. When slicing, keep in mind that right in the middle is the space between the two pickles; slice an odd number of slices if you want pickle visible on both sides of the slices, or an even number if you don't want one slice that is mostly cream cheese without much pickle.

These go very quickly and they're easier to make than it sounds here. There are all kinds of options too; you could add a layer of sweet-hot peppers, or sakura denbu (sweet fish flakes), or gari (pickled ginger).

--H
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  #26  
Old 11-18-2012, 10:34 PM
Curiosity Kills Her Curiosity Kills Her is offline
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Originally Posted by aruvqan View Post
Foodgawker.com

A meta listing of foodie blogs, each entry is a picture. You hover over the picture to see the title and if it sounds interesting, click on the picture to go to the blog.

Really, food porn at it's greatest. I surf it frequently to vary our repertoire of recipes. You can use it's gimpy little search function for specifics like chicken or hor's d'oeuvres or soups ... great site.

OMG, I've never seen that site before. I love you. And I hate you. And I'm incredibly hungry.
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  #27  
Old 11-18-2012, 10:51 PM
Swords to Plowshares Swords to Plowshares is offline
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Originally Posted by TnTangent View Post
If I may suggest a potent potable, Germany has an drink called the Feuerzangenbowle (Fire Tongs Punch). My father makes this for every Christmas and New Year's Day. Mull some red wine (warmed with cinnamon, cloves, citrus peels, and such) in a bowl and set it over a candle to keep it hot. Soak a large cone of sugar in a strong rum (over 100 proof, or it won't burn), suspend that over the bowl (with a slotted metal spoon, or whatever serves), and light it up! Pour more rum over until all the sugar is melted into the wine, enjoy the night...

...and suffer the next day's hangover
Sugar doesn't come in cones in the US...
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  #28  
Old 11-19-2012, 09:56 AM
Irishman Irishman is offline
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Sugar cone?
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  #29  
Old 11-19-2012, 10:19 AM
Mama Zappa Mama Zappa is offline
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Inspiring stuff - thanks!!

I have an *enormous* quanitity of Hubbard Squash - got one yesterday, dropped it on the steps to crack it open, washed it and roasted it. The flesh yielded something like 4-5 quarts. We'll use some for Thanksgiving of course, but then maybe I'll freeze the rest for mini pumpkin tarts.

The grocery stores near me do decent platters as well, which will help.

Love the idea of the cocktail wieners and the meatballs.... I swear I read somewhere that one surprisingly tasty sauce for those involves chili sauce and grape jelly (as horrifying as that sounds!!).

Must do much planning....

Last edited by Mama Zappa; 11-19-2012 at 10:23 AM..
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  #30  
Old 11-19-2012, 10:26 AM
Mama Zappa Mama Zappa is offline
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Originally Posted by sitchensis View Post
Crowd Pleaser Potatoes are easy and can be made before hand. Itís just everything you would have in a loaded baked potato, but made into a casserole*. There are a thousand different recipes on the net but I prefer the ones with bacon.

*I guess it can also be called a twice-baked potato casserole
Hmmm - I wonder what I might do with that to make it finger-foodable.... line mini-muffin pans with phyllo?
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  #31  
Old 11-19-2012, 10:38 AM
Missy2U Missy2U is offline
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Originally Posted by Mama Zappa View Post
Love the idea of the cocktail wieners and the meatballs.... I swear I read somewhere that one surprisingly tasty sauce for those involves chili sauce and grape jelly (as horrifying as that sounds!!).
1 12 oz. bottle chili sauce
8 oz. grape jelly
1 small onion, chopped
1 package Hillshire Farm Little Smokies

Saute the onion and sausages in some butter till onions are soft, and smokies are somewhat browned. Pour in the chili sauce and the grape jelly, stir until the grape jelly is melted and it's simmering. Serve with toothpicks.

My husband wants me to make this for the Chicago/San Fran game tonight in lieu of dinner. He's strange.

Last edited by Missy2U; 11-19-2012 at 10:39 AM.. Reason: Screwed up the tags
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  #32  
Old 11-19-2012, 10:45 AM
LavenderBlue LavenderBlue is offline
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Originally Posted by aruvqan View Post
Foodgawker.com

A meta listing of foodie blogs, each entry is a picture. You hover over the picture to see the title and if it sounds interesting, click on the picture to go to the blog.

Really, food porn at it's greatest. I surf it frequently to vary our repertoire of recipes. You can use it's gimpy little search function for specifics like chicken or hor's d'oeuvres or soups ... great site.
Same idea but different site is tastespotting:

http://www.tastespotting.com/
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  #33  
Old 11-19-2012, 10:47 AM
redtail23 redtail23 is offline
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Cream cheese dips are easy and better if made a day or two ahead.

Let the cream cheese sit out for an hour or so to soften. Add flavorings and mix well (an immersion blender works great for this, but a fork will do a dandy job too). Put in a serving bowl and fancy it up as desired. If you're making it ahead, cover & stick in the frig until needed. Serve with crackers.

Flavorings:

Garlic and onion is always a favorite. WARNING: do not use fresh garlic. The cream cheese doesn't like it. You can use roasted garlic or garlic power or fried garlic. I use the last two, plus dehydrated onion and onion powder. Some white pepper, some seasoned salt, whatever else seems good. You can add chopped scallion greens or chives if you like, or use them to decorate the surface like a cheese ball.

Herb is also popular. Use a little garlic & onion powders, white people, season salt, maybe a dash of dry mustard. Add fresh herbs of choice. Pretty much any herbs will work - I've gone out to the garden and just used a bit of everything that I found, really weird combos, and it was fine.

Hot - some like this one. Start with the basic garlic/onion/pepper/salt/whatever. Add ground cayenne and/or red pepper flakes to taste. I recommend garnishing with a bunch of paprika to make it easier to spot the hot one.

One note: you can use the neufchatel / low fat cream cheese just fine for these. If I'm using full-fat, sometimes I will drain & blend cottage cheese and add about a quarter cup to an 8 oz block. It lowers the calories & fat a bit, but mostly it loosens up the dip and makes it easier to spread cold. I've not had much luck doing that with the low-fat cream cheese, though, it just gets funny-tasting.

Always popular: Chips & salsa & queso. Tortilla rollups. Little smokies (many variations). Swedish meatballs.

ETA: I've had the grape jelly little smokies. Sounds disgusting, but yum.

Last edited by redtail23; 11-19-2012 at 10:47 AM..
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  #34  
Old 11-19-2012, 10:48 AM
Missy2U Missy2U is offline
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Thought of another one he likes.

1 package of the same little smokies.
Wrap in a piece of bacon (not a whole piece, one that's cut up to fit around the little smokie.) Secure with a toothpick.

At this point I would think you could freeze them. Then thaw when ready to heat them.

Sprinkle brown sugar over them and cook them in an electric skillet turning now and again - the brown sugar carmelizes and they turn out really good. Easy to serve in the electric skillet, too.

Oh and he said to tell you about the sausage stuff. It's one pound of spicy breakfast sausage, 1/2 pound ground beef, 1 pound velveeta, small chopped onion, a dash of worceshtire sauce (however you spell it) and a little garlic. Brown the sausage, ground beef, onions, and garlic. Toss it with some worchestire sauce (eyeball it. I don't know how much I use - maye a Tablesppon? That sounds like too much but it's a lot of sausage and beef and cheese.) Cube up the velveeta and melt it into the sausage and beef and onions and garlic and worchestire. When it's melted and cooled, you can freeze it.

When you want to make it, thaw it, get a package of cocktail party rye, spread each slice with some of the mixture, then bake at 350 till bubbly. They keep well on a hot plate.

I'll see if I can think of any more.

Oh - here's a dinner one that could be downsized.

1 Pound Wite Mushrooms
3 T Chopped Parsley
2 Scallions thinkly sliced
8 oz Package of Cream Cheese
1 17.3 ounce package frozen puff pastry, thawed
1 Egg, lightly beaten
3 T Olive Oil
Grated peel of half a lemon
1 t Lemon juice from the lemon whose peel you grated

Preheat oven to 450. In a large skillet heat 3T Olive Oil over medium high heat. Add mushrooms, season with salt and pepper, and cook until the liquid evaporates (10 - 15 minutes). Put mushrooms in a bowl with the parsley and the chopped scallions and lemon peel. Season. Stir in the cream cheese and lemon juice.

On a lightly flowered surface, roll out 1 puff pastry sheet to an 11 inch square, then halve it (or at this point, make small squares that are appetizer sized). Do the same iwth the other sheet. Arrange a quarter of the filling on each half leaving a half inch border. Brush the borders with some egg then fold the pastry to enclose the filling. Cut two vents and in each and crimp them shut then put 'em on a parchment paper lined baking sheet. Brush with more egg. Bake until puffed and golden brown (about 18 minutes - check them if they are smaller - it may not take as long) Let rest for five minutes before serving/cutting.

You can freeze them before baking and then when you're ready to make them thaw them for fifteen minutes then bake.
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  #35  
Old 11-19-2012, 11:00 AM
Happy Lendervedder Happy Lendervedder is offline
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Originally Posted by Missy2U View Post
1 12 oz. bottle chili sauce
8 oz. grape jelly
1 small onion, chopped
1 package Hillshire Farm Little Smokies
My mother-in-law does something similar with grape jelly, chili sauce and meatballs. She adds instant coffee to the mix and puts the concoction into a crockpot, I believe.
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  #36  
Old 11-19-2012, 11:45 AM
rjk rjk is offline
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Spiced crackers: Arrange saltines or whatever crackers you like to cover a cookie sheet, drizzle with plenty of melted butter (unsalted is best if your crackers have salt), sprinkle lightly with spice of choice, bake a few minutes, let cool. I've had them with red pepper flakes, but chili powder, curry, or herbs would work.

For dessert, do the same thing with graham crackers and brown sugar mixed with cinnamon or a pie-spice blend.
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Last edited by rjk; 11-19-2012 at 11:46 AM.. Reason: More butter!
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  #37  
Old 11-19-2012, 11:47 AM
ZipperJJ ZipperJJ is offline
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A magazine I read just reviewed frozen appetizers but I lent out the issue and I can't remember which brands they recommended.

There were several brands of spanakopita that they liked (one was from Whole Foods and one was from Trader Joe's) .... I think their favorite was from Costco. They also reviewed mini tacos and mozzarella sticks. They only liked one brand of mozzarella sticks.

Go to the grocery store and thumb through the December issue of ShopSmart
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  #38  
Old 11-19-2012, 11:48 AM
TruCelt TruCelt is offline
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Originally Posted by Mama Zappa View Post
Hmmm - I wonder what I might do with that to make it finger-foodable.... line mini-muffin pans with phyllo?
I recently saw a mashed-potato bar. A huge batch of mashed potatoes with an ice cream scoop as a server. Then surrounding that were grated cheese, bacon bits, sour cream, and some more exotic type stuff.

They used the cupcake papers that have aluminum foil on the outside as serving containers, and those little spoons that come with ice cream cups.

There was a similar one on TV with macaroni and cheese + various fixin's. That would be especially good if children are coming.

Also, a favorite bite of mine is always the little spinach salad in a red cabbage leaf. Baby spinach, ham bits, grated radish and grated carrot in a small cabbage leaf with squeeze bottles of dressing at hand. I prefer a very strong balsalmic, but you could put some ranch out too. These are really quick to make masses of if you've got a quick grater. You just pull off the cabbage leaves onto a tray and then deal the ingredients out like a deck of cards. (provided the store has those little cabbages, otherwise don't torture yourself.)

Seriously though, I've found that for less than the price of ingredients I can get everything I need from the freezer section at CostCo. It's worth considering.
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  #39  
Old 11-19-2012, 12:07 PM
redtail23 redtail23 is offline
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Ohh, Missy2U reminded me...

cheese-stuffed bacon-wrapped jalapenos. I don't have a recipe, but someone else used to bring these to parties and they were snarfed rapidly.

They just sliced theirs in half, cleaned out the pepper, and filled them with cheese, wrapped with bacon, and baked. I've seen them done whole (cored out to remove the seeds) instead, but that would be more work.

I've had them with cream cheese filling and with cheddar. Both good.
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  #40  
Old 11-19-2012, 12:27 PM
anu-la1979 anu-la1979 is offline
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I'm throwing a surprise bday for my husband in three weeks and cooking all the grub. This is the menu thus far.

Appetizers: Imam Bayildi, Spanikopita, 7 Layer Dip with chips, Goat Cheese Stuffed Dates and some Trader Joe's stuff that I can reheat.

Mains: Vegetarian Moussaka and Pastitsio ('cept with Turkey) with Salad

Dessert: Birthday Cake from local bakery

Drinks: hopefully Trader Joe's Chistmas Ale and Sangria...I'll probably buy a whole box of that Ale.

I already floated "We're having a holiday party darling" past my husband to prepare him for the sudden food influx in the fridge.

Slightly complicating is that one of our guests is a vegan and my nephew has a dairy allergy so I'll have to make some separate stuff that has the dairy taken out for them, and maybe buy a set of 6 vegan cupcakes or something.
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  #41  
Old 11-19-2012, 04:13 PM
kath94 kath94 is offline
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Quote:
Originally Posted by Sattua View Post
I hope we have some anthropology students taking notes on contemporary American celebrations.

Most of what's been suggested here is 100% foreign to me. My parents never went to parties... or gave them. What are these "pinwheels" of which you speak?
All of these sound wonderful and make me want to throw a party!

Sattua, would it be easier to visualize as a Catherine Wheel? Like the fireworks? Basically, a pinwheel is something that's been layered, rolled, and then sliced so the final product has a spiral pattern. Individual-sized finger foods!
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  #42  
Old 11-19-2012, 05:52 PM
bobot bobot is offline
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pizza cake
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  #43  
Old 11-19-2012, 08:05 PM
zoid zoid is online now
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Originally Posted by kath94 View Post
All of these sound wonderful and make me want to throw a party!

Sattua, would it be easier to visualize as a Catherine Wheel? Like the fireworks? Basically, a pinwheel is something that's been layered, rolled, and then sliced so the final product has a spiral pattern. Individual-sized finger foods!
Behold! The Pinwheel!
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  #44  
Old 11-19-2012, 08:14 PM
SCAdian SCAdian is offline
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Join Date: Aug 2006
Quote:
Originally Posted by aruvqan View Post
Foodgawker.com

A meta listing of foodie blogs, each entry is a picture. You hover over the picture to see the title and if it sounds interesting, click on the picture to go to the blog.

Really, food porn at it's greatest. I surf it frequently to vary our repertoire of recipes. You can use it's gimpy little search function for specifics like chicken or hor's d'oeuvres or soups ... great site.
Can you search it for contributing blogs? I know two blogs that have posted some great recipes, but they're primarily gun blogs, not food blogs....
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  #45  
Old 11-20-2012, 09:52 AM
TruCelt TruCelt is offline
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Join Date: Jan 2009
Location: Near Washington, DC
Posts: 7,702
Quote:
Originally Posted by zoid View Post
Behold! The Pinwheel!
One of those pics reminded me of another favorite:

1 can of crescent roll dough
3-4 cups baby spinach
1 cup cream cheese
garlic to taste
1 cup white onion sliced very thin
1 cup sweet sherry
Any herbs you may like. I prefer marjoram, but it's a bit bitter for some tastes. Basil is safer and yummy too.

saute onion and crushed garlic in sherry until soft. remove form heat and add cream cheese stirring until softened. add spinach, stir and leave to sit.

Roll out dough into long strip. spread with spinach mizture and roll up. Place in freezer until party day.

Cover cookie sheet with parchment paper. Slice pinwheels from dough roll and place on sheet. Bake at whatever temperature everything else needs until brown and flaky.

And this is what I love so much - that dough is super flexible, and can adjust to whatever everything else needs. It's easy to pop these in and out of the oven on whatever rack is free and they come out fine. Pick up the edges of the parchment paper and just slide them onto a serving plate. Ta da!!!
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  #46  
Old 11-20-2012, 10:07 AM
Chefguy Chefguy is offline
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Join Date: Jun 2003
Location: Portlandia
Posts: 28,041
Quote:
Originally Posted by Missy2U View Post
1 12 oz. bottle chili sauce
8 oz. grape jelly
1 small onion, chopped
1 package Hillshire Farm Little Smokies

Saute the onion and sausages in some butter till onions are soft, and smokies are somewhat browned. Pour in the chili sauce and the grape jelly, stir until the grape jelly is melted and it's simmering. Serve with toothpicks.

My husband wants me to make this for the Chicago/San Fran game tonight in lieu of dinner. He's strange.
I've done this many times with meatballs; somebody on this board highly recommended using cranberry jelly (the canned stuff).
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  #47  
Old 11-20-2012, 10:01 PM
salinqmind salinqmind is offline
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Join Date: Sep 1999
The crescent rolls? They come in sheets now,in the same size can as the triangles, but one big sheet for cooking. They're right next to the regular crescent roll cans.
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  #48  
Old 11-23-2012, 08:59 AM
Ksnook Ksnook is offline
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Join Date: May 2012
I'm preparing right now for a Grey Cup party on Sunday. I'm serving lots of skewers. I got a couple of packs of bamboo skewers, and I am cutting things up and storing them in bags in fridge. So far I have four cheeses, pepperoni, garlic sausage and chorizo. I have two colours of cherry tomatoes, some mushrooms, pickled pearl onions and sweet peppers. Sunday morning I will cut up a pineapple and melon, and prep the grapes and mandarin sections. During the pre-game show, I will relax with a small glass of wine and thread stuff on the skewers, then I just have to scatter platters around the den with stacks of napkins and bowls of assorted crackers.
Not only is it easy and stress free, but my guests can choose to be vegan or low carb or kosher or dairy free or whatever, with any extra effort on my part.
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  #49  
Old 11-23-2012, 03:32 PM
Seanette Seanette is offline
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Join Date: Aug 2012
Quote:
Originally Posted by Swords to Plowshares View Post
Sugar doesn't come in cones in the US...
Uh, I thought those "piloncillo" cone-ish thingies I see in stores with a decent Hispanic section were sugar.
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