Sausage cheese balls. Really easy:
Mix together a pound each of sausage meat and shredded cheddar with 2 cups of Bisquick. Add in any herbs, spices, or other flavorings you like. Roll into small balls about 1" in diameter or a bit smaller and bake at 350 for 20-25 minutes. Cool and refrigerate overnight (this part is key, trust me; I don’t know what but something magical happens to them in the fridge overnight) and reheat before serving.
powdered milk.
I take it Julia Child is not a regular guest at your parties. 
Actually, it’s grape jelly and chili sauce for the mini-meatballs.
Thesebacon wrapped peppers are very good.
The Markham Street Grill and Pub here has some excellent cheese dip. I wish I knew what was in it; it is a white cheese.
Witches Eyeballs - more appropriate for a Halloween party, but good nonetheless.
Black, pitted Olives from the can, injected with melted cream cheese dyed orange, for an extra flavor kick mix in some anchovy paste in the cream cheese. Yum!
Nope. I did have a foodie proclaiming how good that hot cheese dip was last Saturday, though.
:eek:
Cool. I’m glad it was enjoyed.
Don’t forget the mini onions!
Well, a lot of takeout curry as far as I know. Unless Mum was cooking. 
What do non-cooking bachelor boys eat in England, anyway?
About Velveeta - yes, yes, it is vile, abominable, nasty, horrible stuff. I don’t eat it.
Except for queso. Somehow, it works there.
I dunno I’d try making my own Velveeta, that’s just wrong.
And melting regular cheese into a the right consistency is tricky at best.
If you don’t have Velveeta, I’d make a cheese sauce instead. Bechamel plus a bunch of cheese. The primary difference that I know of is that most cheese sauces don’t have enough cheese in them to work well for queso. Because it’s really supposed to be all cheese, not sauce. So put in some more cheese. More than that!
Pigs-in-blankets! Always a fave.
We use Lil Smokies, but I’m sure y’all have some sort of little sausages that will work. Or just slice up bigger ones.
Wrap them in crescent rolls or a similar bread product. Bake and nom.
You can also include sauerkraut, onions, pickle relish, mustard, etc. before baking for extra yum.
This recipe is really easy and very tasty. I serve them warm, I think they taste better that way. I also use puff pastry that is already in sheets so I don’t even have to bother rolling it out
I also love Nigella’s recipe for chicken goujons. They’ve always gone down very well at any party I’ve served them up. All you need are chicken breasts, buttermilk and ritz crackers. I think one chicken breast is generally enough for 2-3 people but it really depends how hungry your crowd is. Anyway all you do is slice the chicken into strips, place in a bowl and pour in buttermilk - enough to just cover chicken. Squish the chicken about a bit until it all gets coated in the buttermilk. Cover with clingfilm and place in fridge for 20 mins. Put some ritz crackers in a freezer bag and bash until they become crumbs. Once the chicken has had it’s 20 mins take each strip, shake off the excess buttermilk and roll in the crackers until well coated. You can make more cracker crumbs as you go along if you need them. Place chicken on baking trays (I line them with baking parchment) and place in preheated oven (220c/200c fan) for about 15 mins until golden and crispy. They are lovely with any kind of dip but I love them with sweet chilli sauce.
Have a great party!
1 jar marinated artichoke hearts, drained. Pop into a blender or food processer and whiz until it is chopped and then dump in hummus and blend together. I frequently add extra garlic. Usually I do 2 parts hummus to 1 part artichoke hearts.
Hummus agree with – for me, it’s not just a dip, but I often eat it as a meal by myself.
I’ve done pizzas before for parties – if you go crazy with expensive toppings, it can be a bit much, but handmade dough (basically free but for energy to cook it), and use things like leeks, whatever, a bit of cheese, maybe some homemade sausage for non-vegetarians, and you’ve got some primo finger food that’s really pretty good-looking and cheap to make. These are nice because you can easily make a bunch of different kinds for vegetarians or people who just want a little variety. A little nice olive oil will go a long way on those, as well.
Also, a white phosphorous cocktail would go a long way to transisting the interlopers. Maybe with lime.