More Party Foods!


Since the next big PARTY night is coming up soon I thought you might like more ideas (and, since my In Box just keeps growing with great recipes), thought I’d share!


3-Ingredient Lemon Crumble Bars

1 box yellow cake mix
1 stick (1/2 C.) unsalted butter,
softened (do not use margarine)
1 can lemon pie filling

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In medium bowl
combine softened butter & dry
cake mix – mix until crumbly.
Remove 1/2 C. mixture & set
aside. Press remaining mixture
into prepared dish – spread
evenly & pack down using your
hands. Spoon lemon pie filling
over crust & spread out as much
as possible. Sprinkle reserved
1/2 C. crumbles on top evenly.
Bake 20-25 minutes (top will
just start to turn very light brown.
Cool then slice into bars.


Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan
1 C. shredded Mozzarella
cheese, divided
1 (8 oz) pkg. cream cheese,
2 C. cooked, chopped chicken
breast (about 1 large)

Cut up fresh veggies,
crackers, crusty bread

Preheat oven 400 degrees F.
In medium skillet over medium
heat, melt butter; whisk in flour
until smooth. Add salt, parsley
& garlic – cook 1 minute. Add
broth & milk; whisk until
combined. Cook over medium
heat, whisking often, until
thickened & smooth. Stir in
Parm. cheese & 1/2 C. mozz.
until melted. In medium bowl
beat cream cheese using elec.
mixer until smooth. Add sauce
& beat until combined; stir in
chicken. Spread mixture into
a medium baking dish
(1 to 1 1/2 quart); top with
remaining 1/2 C. mozz. cheese
& bake 15-20 minutes until
bubbly & beginning to brown.
Cover & refrigerate up to 2
days until ready to bake.
Makes 3 1/2 Cups

Garlic/Cheddar Chicken Bites

1 lb. chicken breasts, cut into
bite-sized pieces
1/4 C. butter, melted
1 tsp. garlic powder
1/2 C. bread crumbs
1 C. shredded Cheddar cheese
1/2 tsp. oregano
1/2 tsp. parsley

Preheat oven 400 degrees F.
Lightly spray a cookie sheet with
nonstick spray. In shallow bowl
combine melted butter & garlic
powder. In another shallow
bowl combine bread crumbs,
shredded Cheddar cheese,
Parm. cheese, oregano & parsley.
Dip chicken pieces in melted
butter, then coat in bread crumb
mixture. Place pieces on prepared
sheet & bake 15-20 minutes until
chicken is cooked through & no
longer pink. Serves 4

Meatball Parm. Skewers

1 lb. ground beef
1/2 C. bread crumbs
1 egg, lightly beaten
2 T. chopped parsley
2 C. marinara sauce
4 cloves garlic, divided
1/2 C. finely grated Parmesan,
kosher salt
fresh ground black pepper
5-6 mozzarella slices, cut into
small squares
fresh basil leaves – garnish

Mince 2 garlic cloves & thinly
sliced remaining 2 cloves. In large
bowl mix ground beef, bread
crumbs, egg, parsley, minced
garlic & 1/4 C. Parmesan; season
with salt & pepper – mix just
until combined then roll into
golf ball-sized balls. Heat 1-2
T. olive oil in large skillet over
medium-high heat & add
meatballs – cook to brown on
all sides. When meatballs
have developed a nice crust,
remove from skillet & wipe
skillet clean. Return skillet
to stove over medium heat –
pour marinara sauce in
skillet; stir in thinly sliced
garlic & remaining Parmesan.
Bring to simmer then add
meatballs back to pan. Spoon
sauce over meatballs; cover
pan & simmer 10-12 minutes
until cooked through. Top
each meatball with a square
of mozzarella – cover pan
& cook until cheese melts.
Turn off heat & top each
meatball with a whole
folded basil leaf & pierce
with a toothpick to serve.
Serves 6-8


French Onion Stuffed Mushrooms

1 lb. large fresh mushrooms
3 T. butter
1/2 C. finely chopped onion
1 pkt. onion soup mix
1 T. water
1/4 C. plain bread crumbs
1/8 tsp. black pepper
3 slices Swiss cheese, each
slice cut into 4 squares

Preheat oven 375 degrees F.
Gently clean mushrooms by
wiping with damp paper towels.
Remove stems from 12 mushrooms;
set caps aside. Finely chop stems &
remaining whole mushrooms. In
large skillet over medium heat, melt
butter; cook onion 3 minutes; stir
in chopped mushrooms, onion soup
mix & water – cook 4-5 minutes until
tender. Remove from heat & add
bread crumbs & black pepper – mix
well. Using a teaspoon, stuff caps
with stuffing mix; place on ungreased
baking sheet. Bake 12 minutes; remove
from oven & top each with a piece
of cheese. Return to oven 5 minutes
until cheese is melted & mushrooms
are heated through. Serve immediately.
Makes 12

Ham & Cheese Sticky Buns

1 (8 oz) pkg. refrigerated
crescent rolls
2 T. spicy brown mustard
1/2 C. finely diced ham
1 T. finely chopped onion
3/4 C. shredded Swiss cheese
2 T. light brown sugar, divided

Preheat oven 375 degrees F.
Spray a 12-cup muffin tin with
nonstick spray. On flat surface,
unroll crescent dough & pinch
seams together. Evenly spread
mustard on dough. Sprinkle
ham, onion, cheese & 1 T. brown
sugar over mustard. Starting
at long side, roll up tightly,
making sure seams are pinched
together. Using a serrated knife,
cut into 12 slices & place each in
a muffin cup, cut sides down.
Sprinkle tops evenly with
remaining brown sugar. Bake
20-25 minutes until golden
brown. Let cool 5 minutes, then
remove from tin & serve warm.
Makes 12


1-Pan Lazy Chicken Enchiladas

2 T. oil
1 1/2 lb. chicken tenderloins,
cut into 1/2″ pieces
1/2 yellow onion, diced
1 (14 oz) can fire-roasted diced
tomatoes with garlic
1 (15 oz) can black beans, drained/
1/2 C. frozen corn kernels
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1 (10 oz) can red enchilada sauce
(your choice of heat-level)
6 corn tortillas, chopped or torn
into 1/2″ pieces
3/4 C. shredded Mexican blend cheese
2 T. chopped cilantro
2 green onions, sliced

Heat large skillet over medium-high
heat; add oil & diced chicken tenders –
cook 3-4 minutes until exterior of
chicken is no longer pink. Add onion &
cook 3-4 minutes. Add diced tomatoes
& juice, black beans, corn, garlic powder,
oregano & cumin – bring to boil. Reduce
heat to medium & cook 2-3 minutes,
stirring often. Add enchilada sauce &
chopped corn tortillas; stir to combine &
return to boil. Reduce heat to medium-
low & simmer, uncovered, 5-6 minutes
stirring frequently until hot & bubbly
& tortillas break down & thicken
sauce. Remove from heat & stir, season
with salt/pepper. Sprinkle with shredded
cheese & let stand 5 minutes for cheese
to melt & sauce to thicken a little. Just
before serving sprinkle with chopped
cilantro & sliced green onions.
Serves 6-8


Caprese Bites (Skewers)

8 oz. mozzarella balls
2 T. olive oil
1 tsp. Italian seasoning
1/4 C. crushed red pepper flakes
kosher salt
24 cherry tomatoes
12 fresh basil leaves
1 C. balsamic vinegar

In small bowl stir together
mozzarella, olive oil, Italian
seasoning, crushed red pepper
flakes & season with salt.

Assemble Skewers:

On a wooden skewer layer a
cherry tomato, basil leaf (folded),
marinated mozzarella ball &
another cherry tomato – place on
a serving platter – repeat with
rest of items.

Balsamic Glaze:

In small saucepan or skillet bring
balsamic vinegar to low simmer –
let thicken until syrupy, 15 minutes.
Let cool & thicken.
Drizzle skewers with balsamic
glaze & serve.
Serves 12

BLT Bites

12-14 cherry tomatoes
3/4 C. mayonnaise
1/2 C. finely shredded Cheddar
1/3 C. sliced green onions
1/4 C. bacon bits

Cut off a thin slice from tops
of each tomato – scoop out &
discard seeds. In small bowl
combine remaining ingredients
& spoon into tomatoes. Refrigerate
several hours before serving.
Serves 12


Spicy Pasta Salad

3 C. rotini pasta, cooked al dente accordg.
to pkg. directions (can also use macaroni or
shell pasta
2 boiled eggs, chopped
1 small green pepper, coarsely chopped
1/2 C. chopped onion (OR) 3-4 green onions,
1 medium cucumber, peeled/chopped
1 large firm tomato, chopped
2 (5 oz, ea) cans tuna, drained
1 1/2 C. sour cream
1 (1 oz) pkg. Hidden Valley Spicy Ranch
Dressing Mix
1/2 tsp. black pepper
1 tsp. salt
pinch cayenne, optional
1/2 C. mayonnaise (or Miracle Whip)
1/2 C. shredded Cheddar cheese (optional)

In large bowl combine cooked pasta, eggs,
green pepper, onion, cucumber, tomato &
tuna. Mix sour cream, dry spicy Ranch dressing
mix, black pepper/salt, cayenne & mayo. Combine
sour cream mixture with salad ingredients. Fold
in cheese & refrigerate several hours or
over night. Makes 10-12 servings.

NOTE: You can also make this salad using
cooked/sliced ham, chicken or any meat you


Chocolaty S’Mores Bars

1/4 C. butter, cubed
1 (10 oz) pkg. large marshmallows
1 (12 oz) pkg. Golden Grahams
1/3 C. milk chocolate chips, melted

In large saucepan melt butter over
Low heat; add marshmallows. Cook
& stir until blended – remove from
heat & stir in cereal until coated.
Using a buttered spatula, press
mixture evenly into greased 9 X 13″
baking dish. Drizzle top with melted
chocolate chips & cool completely.
Cut into bars & store any leftovers
in airtight container. Makes 1 1/2 dozen



Not much new going on around
here – weather is clear & in the
mid 30’s. Looking at the forecast
it’s saying 70% chance of snow
tonight (possibly 1 inch accumulation);
hey, it’s Michigan! 1 inch is NOTHING!
BRING IT ON! (As long as that’s ALL
we get, that is…)

Hope you have a nice day-




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One CommentLeave a comment

  1. I’m with you on the 1 inch business.

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