My perspective on party food is simple! Make it and move on. I hate having a party where I am tied to the oven, stove top and worse the dishwasher. The best way to eliminate that and get to enjoy my guest is to make sure my food is:
1 Ready to go - I am a stickler for having the serving pieces already laid out and labeled with post its. This works for so many reason but especially if someone is able to show up early. They can help you plate your food without taking you away from what you are doing. Be ready to feed when they walk through the door. I usually am prepared to serve as the 4th person walks through the door, that is generally 12 minutes after party start time!
2 Self Sufficient - I don't want to have to work the buffet line. Put it out and let them snack on it all day, or fill a plate. Allowing them to choose when and how they eat makes your guest feel even more at home. Just wait until they are snoring mid game in your media room!
3 Have a really good cocktail - we are purly social drinkers. There is no wine with dinner every night here. Therefore, I insist on a really good/fun cocktail! Margaritas, Daquiries, Sangria, Martini's pick your poison. Just be sure to have a drink as guest are arriving. Set the tone for fun!
|Hot Corn Dip|
Look at that yummy cheesy goodness. A true genius came up with this! At this very moment I not only want smell - a - vision I want taste - a - vision! The corn sauteed makes it sweeter than you might guess. You could serve this with a warm tortilla or my personal favorite for this dish is a Frito!
BONUS - you could make the dip a head of time and refigerate. Then when ready to bake pour into a dish, sprinkle some grated cheese on top and wait for this to bubble! It would also work in a bread bowl for a different presentation.
Hot Corn Dip
Recipe by Emeril Lagasse
- 2 tablespoons butter
- 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.
- 1/4 cup chopped green onions (green and white parts)
- 1 jalapeno, seeded and minced
- 2 teaspoons minced garlic
- 1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
- 4 ounces monterey jack or cheddar, shredded- I used monterey jack
- 4 ounces sharp cheddar, shredded
- 1/4 teaspoon cayenne
- Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
|Homemade Football Peperoni Pizza|
Football Peperoni Pizza
1 pizza dough or pre-made crust (you can find my homemade recipe here)
pizza sauce (you can find my homemade recipe here)
shredded mozzarella cheese
sliced white cheese, cut in strips (I used Swiss cheese)
Preheat oven to 450 degrees. If using fresh pizza dough, bring to room temperature. Spread dough over, or place pizza crust in pizza pan. Add pizza sauce and then cheese. Top with pepperoni, laying it slightly overlapping in the shape of a football.
Place Swiss cheese strips in the middle of your peperoni football to form the laces.
Bake according to pizza dough instructions, or until pizza is lightly browned and cheese has melted.
Read more from Angie on Eclectic Recipes!
|Individual Seven-Layer Dip|
HOLY GUACAMOLE Batman! I am loving this. This works great as a vegeterian option. Since nothing had to be hot to be served you can bet I would make these a day ahead and save even more time on the day of the event. This process of building these dips might be tedious, but so worth it. Your friends are going to love this and having these as indiviual servings means no double dipping. You know the guy, we all know THAT guy!
Bonus - easy cleanup just throw the cups away. You also have the added bonus of only needing one type of chip. This would great with Fritos as well.
Individual Seven-Layer Dips
Makes about 8 individual dips
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
9 ounce plastic tumblers
In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
|BonBon of the Vanties|
Just call this dessert! and look at all that fruit in there!! Banana, Peach, Orange! This is my kinda fruit!