Posts tagged ‘party food ‘

Salsa (just like chilis)

  • 1 can diced tomatoes (14 1/2 oz)
  • 3 TBS canned diced jalepenos
  • 1 TBS vinegar
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/4 cup thinly sliced red onion
  1. Combine diced tomatoes, jalapeno, vinegar and spices in a food processor. Run food processor on high a few moments until tomatoes have nearly pureed, yet still chunky. The jalapeno should be chopped visible minced bits. Be careful not to over process.
  2. Pour mixture into a bowl and add think sliced onion. Stire well and cover. Store overnight and let the flavors develop.

Add a comment October 1, 2009

Asian Slaw Salad

  • 1 bag of broccoli slaw
  • 2 packages of beef ramen noodles/ crumbled and uncooked
  • 1 cup sunflower kernels
  • 1 cup toasted slivered almonds
  1. Mix the above ingredients 


  • 2 packets of beef flavoring from ramen
  • 1/2 cup of sugar
  • 1/3 cup white wine vinegar
  • 1/2 cup vegetable oil

Mix above ingredients well. Pour over salad and make sure everything is coated. Let sit overnight.


***I double this recipe if going to serve at a large party.

Add a comment October 1, 2009

Crab Dip


  • 1 Pound Crab
  • 2 packages of cream cheese (softened)
  • 1 Cup of Sour Cream
  • 4 TBS of Italian Dressing
  • 2 TBS Lemon Juice
  • 2 1/2 tsp Worcester Sauce
  • 1 tsp Dry Mustard
  • Pinch of Garlic Salt
  • 2 TBS Milk
  • Paprika to taste
  • 1/2 Cup Cheddar Cheese


  1. Mix- dressing, cream cheese, sour cream, lemon juice, Worcester sauce, garlic salt, and mustard.
  2. Add milk
  3. Add half of the cheese and fold in the crab
  4. Pour into dish and lay the rest of the cheese on top
  5. Bake 325 degrees for 30 minutes


Add a comment September 29, 2009

Ol Bay Legs

Recipe from Jeanne…This is a party favorite!

  • 1 Large package of chicken legs (about 12 or 13)
  • 1 cup of ol bay


  1. Place 3 or 4 legs in a large zip lock bag at a time and shake to coat.
  2. Place in crock pot about 4 or 5 hours on high. Do not add any liquid as the legs will make enough.

2 comments September 27, 2009

French Silk Pie

  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 prepared 8 inch pastry shell, baked and cooled
  • 1 container of cool whip
  1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  2. Refrigerate at least 2 hours before serving.
  3. When cooled top with a layer of cool whip.

Add a comment September 27, 2009

Hot Fudge Ice Cream Bar Dessert


  • 1 (16 ounce) can chocolate syrup
  • 3/4 cup peanut butter
  • 19 ice cream sandwiches
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup salted peanuts
    1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
    2. Line the bottom of a 9×13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

    Add a comment September 27, 2009

    Mini Cheesecakes

    From Allrecipes


    • 1 (12 ounce) package vanilla wafers
    • 2 (8 ounce) packages cream cheese
    • 3/4 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 (21 ounce) can cherry pie filling
    • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
    • Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
    • In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
    • Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling

    *** I use regular size cup cake pans and cups and baked for about 22 minutes. You can also use any pie filling you would like.

    Add a comment September 27, 2009

    Chicken Taco Soup

    This is a party favorite from Allrecipes


  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

    Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
  • ***Double this if you are taking to a party or making it for a crowd.

    Add a comment September 27, 2009

    Veggie Pizza

    • 2 pkg. crescent rolls
      16 oz. cream cheese
      1 envelope Hidden Valley Ranch dressing
      1 pkg. shredded cheddar cheese
      1 C mayo
      Assorted vegetables (i.e. green peppers, red peppers, cauliflower,
      broccoli, shredded carrots)

    Press crescent rolls on bottom of cookie sheet (ungreased) and bake according to package directions until golden brown. Cool. Mix together cream cheese, Hidden Valley Ranch and mayo. Spread on top of cooled crust. Top with assorted veggies & cheese.

    Add a comment September 27, 2009

    Buffalo Chicken Dip

    Recipe from..I can’t remember so if it’s from you please tell me so I can give you credit 🙂


    • 4 cups boiled, shredded chicken breast
      12-oz bottle Frank’s Buffalo Wing sauce (not hot sauce)
      1 cup ranch or blue cheese dressing
      16 oz cream cheese (2 packages – not low fat b/c the texture is different)
      1 cup shredded cheese (any flavor)
    1. Mix the softened cream cheese with the wing sauce and ranch dressing until all lumps are gone (either with a wisk or an electric mixer). Add in the boiled, shredded chicken. Mix well.
    2. Pour into casserole dish (at least 8×8), sprinkle cheese on top, and cover with foil.
      Bake at 400 for 30 minutes.
      Remove the foil and bake until the cheese is bubbly in the center (another 10 minutes or so).

    Serve hot with Tostitos Scoops or any crackers, even celery.

    1 comment September 27, 2009

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