My Favorite Party Foods

Happy Super Bowl Day!  Here are some of my favorite party food recipes.   Please add one of your favorites in the comments!

Party Pizzas
1 lb. hot pork sausage
1 lb. ground beef
1 lb. Velveeta cheese
1-2 box of Melba Toast crackers
     Cook sausage and ground beef until brown.  Drain excess oil.  Add cheese to mixture while still warm.  Stir until cheese is melted and thoroughly mixed.  Spread on cracker.  Place on cookie sheet in single layer.  Bake at 350 for 10-12 minutes.  Makes about 3 dozen pizzas.  (Can be frozen indefinitely when spread on bread.  Take from freezer and back when unexpected company comes.)

Cheese Snappy Wafers
2 sticks butter or margarine
2 c. all-purpose flour
8 oz. sharp cheese, grated
2 c. Rice Krispies
¼-½ tsp. cayenne pepper
½ tsp. salt
     Cut butter into flour until texture resembles coarse meal.  Mix in cheese, cayenne pepper and salt.  Fold in Rice Krispies.  Pinch off small pieces; place on ungreased cookie sheet and pat flat.  Bake at 350 for 15 minutes.

Hot Ham and Cheese Sandwich
Ham
Swiss cheese
Spicy Mustard
Poppy seeds
Dinner Rolls (the kind in the aluminum tray)
Butter
     Cut the whole roll in half.  Spread mustard on one side.  Then add ham and cheese.  Sprinkle poppy seeds on top of cheese.  Place the halved roll back and spread butter on it.  Bake at 350 for 10-15 or until cheese is melted. 

Vegetable Sandwiches
2 large pkg. of cream cheese
5 or 6 carrots
6 or 8 small cucumbers
1 small onion
1 green pepper (if desired)
Amounts of vegetable can be varied; use more of your favorite ones.
Mayonnaise  (probably 2 Tbsp) to help soften the mixture
Salt and pepper to taste
Red pepper to taste (if desired)
    Let the cream cheese soften at room temperature.  Use the mixer to whip this along with the mayo, salt, pepper, and red pepper (opt.).  Grind up the vegetables in your food processor.  Drain using a colander lined with cheesecloth.  Squeeze until liquid is removed. Combine the vegetables with the cream cheese mixture.  This can be made ahead and put in the fridge which makes the flavors blend more. 


Cheese Straws
1 lb. grated cheese (softened)
2 sticks butter (softened)
½ tsp. red pepper
3 cups self rising flour
     Mix all ingredients together with mixer.  Roll out/press with fork.  Bake at 350 until brown (12-14 minutes)

Sausage-Cheese Balls
3 c Original Bisquick
1 pound uncooked pork sausage (I like hot)
4 c. shredded Cheddar cheese (16 oz.)
¼ c. grated Parmesan cheese
½ c. milk
Dash of rosemary and parsley
    Heat oven to 350.  Lightly grease jelly roll pan.  Stir all ingredients until well mixed (you may need to use your hands).  Shape mixture into 1-inch balls.  Place in pan.  Bake 20-25 minute or until brown.  Immediately remove from pan.  Serve warm.

Pineapple-Pistachio Salad
1 small box pistachio pudding mix (instant)
1 large can crushed pineapple, undrained
½ bag miniature marshmallows
1 (9 oz.) Cool Whip
     Mix items in order listed.  Mix well.  Pour into a dish and put it in the refrigerator for at least 3 hours. 

Creamy Baked Crab Dip
1 pkg. cream cheese
1 can (6 oz.) crabmeat
1 Tbsp. Milk
½ tsp. salt
¼ tsp. pepper
¼ tsp. Worcestershire sauce
1 Tbsp. Green onions
     Mix together and bake at 375 for 15 minutes.

Taco Layer Dip
3 ripe avocados, mashed
2 Tbsp. lemon juice
¼ tsp. salt
¼ tsp. pepper
1 c. sour cream
½ c. mayonnaise
1 pkg. taco seasoning mix
2 (10 ½ oz.) cans plain or jalapeno flavored bean dip
1 c. green onions, chopped
3 medium size tomatoes, chopped
2 (3 ½ oz.) cans of black olives, sliced
1 (8 oz.) pkg. sharp cheddar cheese, shredded
Peel, pit, and mash avocados in a medium size bowl with lemon juice, salt and pepper.  Combine sour cream, mayonnaise, and taco mix in bowl.  To assemble:  Spread bean dip on a large shallow platter.  (I use a 9x13 Pyrex dish.)  Top with seasoned avocado mixture; layer with sour cream/taco mixture.  Sprinkle with chopped onion, tomatoes, and olives.  Cover with shredded cheese.  Serve chilled or at room temperature with tortilla chips.
  
Buffalo Chicken Dip
2 cans chunk chicken (or shredded cooked chicken)
2 pkg. cream cheese (room temp)
½ bottle of ranch or blue cheese dressing
½ cup of buffalo sauce
Hot sauce to taste
     Mix the ingredients together in pan.  Adjust sauces and dressing to taste.  Bake at 350 until brown and bubbly. 

Daffodil Dip
1 (8 oz.) pkg. cream cheese
½ c mayonnaise
1 hard cooked egg- white chopped, reserve yolk
2 Tbsp. onion, chopped
1 clove garlic, chopped
¼- ½ c chopped parsley
1 Tbsp. anchovy paste
     Combine all ingredients except egg yolk.  Use crumble egg yolk as garnish.  Serve with your favorite crackers.  I prefer Ritz with this.

Tom Parnell’s Famous Salsa
2 cans of diced tomatoes
1 c green onions, chopped
1 c cilantro, chopped
2 cerrano peppers (jalapenos can be substituted)
2 cloves garlic
2 tsp. salt
1 ½ tsp pepper
Juice of a lime
1 small can (8 oz.) of tomato sauce
    Slice pepper and onions, and then pulse all ingredients in food processor until no large pieces remain or until it’s the texture you prefer. 

Apple Brickle Dip
1 (8 oz.) pkg. cream cheese, softened
¼ c. firmly packed brown sugar
2 Tbsp. granulated sugar
1 tsp. vanilla
½ c. English Toffee Bits
3 medium tart apples, cored and cut into wedges
     Mix cream cheese, brown sugar, granulated sugar, and vanilla.  Add English Toffee Bits.  Serve with apple slices. 

Goo Cake
1 box yellow cake mix
1 stick margarine
1 egg
8 oz. cream cheese
2 eggs
1 lb. confectioners sugar
     Mix cake mix, margarine and egg.  Press into bottom of rectangular pan.  Mix cream cheese, eggs, and sugar with mixer, adding sugar 1 cup at a time.  Pour over cake mixture.  Bake for 35 to 40 minutes at 350.  Let cool then cut cake into small squares.

 Mini Chocolate Cheesecake
2- 8 oz. cream cheese
½ cup sugar
2 eggs
1 cup of milk chocolate pieces
18 Oreos
Cool Whip
     Combine cream cheese and sugar and beat until well blended.  Add eggs one at a time and mix egg complete before next egg.  Blend chocolate in.  Pour filing over cookies.  Bake at 325 for 25 minutes.  Let cool.  Refrigerate.  Top with Cool Whip before serving. 
For a softer crust, crush up the Oreos instead of keeping them whole. 

Chocolate Delight
1 c. chopped pecans
1 stick soft butter
1 c. flour
1 c. powdered sugar
1 c. Cool Whip
1 (8 oz.) pkg. cream cheese softened
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
2 c. milk
     Mix together first 3 ingredients and press in ungreased 9x13 glass pan.  Bake at 350 degrees fro 20 minutes; cool.  Mix together next 3 ingredients and spread on cool crust.  Beat together puddings and milk and spread on creamy layer.  Cover top with more Cool Whip and sprinkle Heath bar bits on top of Cool Whip.  Refrigerate.

Millionaire Tarts
1 can sweetened condensed milk
Juice of 2 lemons
1 large container of Cool Whip
1 small can crushed pineapple, not drained
1 c chopped nuts
6 maraschino cherries, chopped
Athens mini fillo shells (15 per pkg)
     Combine all ingredients except shells, mix well by hand.  Spoon mixture into shells.  Refrigerate until set (about 3 hours). This makes more than you need.
    *If you want pies, substitute 2 baked pie crusts for the mini fillo shells.

Brownie Chip Cookies
1 (23.7 oz.) pkg. double fudge brownie mix
1/3 c vegetable oil
2 large eggs, lightly beaten
1 c (6 oz.) semisweet chocolate morsels
½ c chopped pecan
    Combine first 3 ingredients in a large bowl, stirring well.  Stir in chocolate morsels and pecans.  Drop dough by rounded teaspoons into lightly greased baking sheets.  Bake at 350 for 8 minutes.  Remove to wire racks and let cool completely.