This time of year is filled with holiday parties and fun get-togethers, and most importantly good food. If you’ve been invited to a festive shin dig this season, one of the most crowd pleasing appetizers you can take along is an antipasto platter. Even if you’re the party host, this platter makes an excellent option to serve guests while the final touches are being put on the main course. Continue reading “How to Assemble an Antipasto Party Platter”
Tag: Party food
Chocolate Chip Peanut Butter Dip for the Win
Twas the day after the Super Bowl and all through the house, not a creature was stirring, not even an Atlanta Falcons fan. Continue reading “Chocolate Chip Peanut Butter Dip for the Win”
Holiday Cheese Ball with Sweet Heat
The cheese ball. What a great concept…a ball of cheese. Who wouldn’t want to eat that? Continue reading “Holiday Cheese Ball with Sweet Heat”
The Buffalo Chicken Dip That Never Disappoints
You need only five ingredients to make this delicious Buffalo Chicken Dip. The dip really packs a flavorful punch and is awesome with salty tortilla chips. Easy to put together, this dip makes an appearance at most of the gatherings I host, and there are never any leftovers.
Here’s what you’ll need:
- 8 oz cream cheese
- 10 oz can of chicken
- 1/2 cup ranch salad dressing
- 1/2 cup buffalo sauce
- Tortilla chips and celery for dipping
Soften an 8 oz block of cream cheese in the microwave, then spread evenly into an oven safe dish. Drain the canned chicken and shred it using two forks. Top the softened cream cheese with the chicken. You can always use fresh chicken instead of canned, but I find the canned chicken to be a time saver and just as tasty.
Pour a 1/2 cup of ranch salad dressing over the chicken spreading evenly, then pour a 1/2 cup of buffalo sauce over the chicken and spread evenly.
Top with cheese. I recommend sharp cheddar.
Bake in a 425 degree oven for about 20 minutes until the cheese is bubbling hot. Serve with tortilla chips and vegetables for dipping. This dip is also good at room temperature.
Hot Pepper BBQ Pork Sliders
I don’t use my slow cooker nearly enough, but when I do, I always enjoy it. To make Hot Pepper BBQ Pork Sliders, purchase a 3 pound pork shoulder, trim the fat and place it in your Crock Pot with chopped bell and jalapeno pepper. Season with 2 tablespoons of fajita seasoning.
Pour two 10 oz. cans of enchilada sauce over the seasoned meat and peppers. You can find the sauce in the international section of your grocery store. Put the lid on and let that puppy cook!
How easy is that? Eleven hours on low and this is the result…
The meat will be fork tender and oh so easy to shred. Plus, it’s fun. I find shredding pork to be a stress reliever too. HA! No pun intended. (Working out, shredding pork…get it?)
Add the meat back into the sauce.
Get a pack of those small dinner rolls from the bread aisle in your grocery store. Slice them open, use a slotted spoon to fill them with meat and top with pickles. The soft bread will soak up all that juice. Just for fun, seal with a toothpick. What you talkin’ ’bout?! Warning: You can’t eat just one. Upon the first bite, one of my guests said, “I’m in love with this sandwich!”
Entertaining tip: Dishes that provide height variation always enhance your food display.
Superbowl Party Food
I love an excuse to throw a party, and sometimes you don’t even need one! Invite some friends over and make your favorites with a few new recipes thrown in the mix. Continue reading “Superbowl Party Food”