A good party/snack food?

Question

Can someone recommend me a good party food thats easy and cheap to make but tastes good?

Thanx

Answer 1

Candied Nuts

Prep time: 5 min

Bake time 30 min

Pre-heat oven to 325*

While oven is pre-heating, place:

1 stick of butter or margarine

2 cups walnuts or pecans (chopped or whole)

2 cups almonds slivered

In a large baking pan (I use my turkey roasting pan).  Take out of oven when butter is melted.

Meanwhile.

Whip: 2 egg whites to stiff peaks

Add: 1 cup sugar

Pinch salt

½ cinnamon (optional-not in original recipe)

Pour over nut and butter mixture in pan. Stir.  Stir every 15 minutes until egg mixture is dry.  Let cool on wax paper.

Answer 2

pigs in a blanket.

fruit and veggies

mini BLT

Mini cheeseburgers,

Answer 3

Italian Appetizer Bites

2 packages (8 oz each) refrigerated crescent rolls

½ pound sliced deli salami

½ pound sliced deli ham

½ pound slide deli provolone cheese

7 eggs

1 cup parmesan cheese

2 jars (12 ounces each) roasted red peppers, drained

MAKES: 32 pieces. PREP: 15 minutes.

BAKE: at 350° for 60 minutes.

Heat oven to 350°. Coat 13x9x2” glass pan with nonstick cooking spray. Unroll 1 package of the crescent rolls and line the bottom of the pan. Pinch seams together.

Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 eggs and the parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture & peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares & serve.

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Bread Dip

1/2 cup mayo

2 cups sour cream

1 lbs corned beef, chopped fine

2 tsp beau monde spice

2 tsp dill weed

2 tbls chopped onion

2 tbls dried parsley

Mix all together and refrigerate at least 2 hours.

I loaf of round, pumpernickel bread. Hollow out the bread into a bowl, cutting the pieces into dipping size. Put the dip into the hollowed out bowl.

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*Crostini di fegatini = Canapés with chicken liver pathé

Toasted slices of bread

Chicken liver (6/8)

Capers in salt (one full spoon)

One anchovy in salt or a tea spoon of anchovies paste (optional)

Olive oil (2/3) spoons

Half glass of red wine

Place in a little pot the oil, the onion cut in cubes, when they are frying add the chicken livers and the cappers you had washed before, the wine simmer till the livers are cooked. Add the anchovies. Mince all with a mixer. Cover the bread with the pathé.

*Microwave Peanut Brittle

1 cup sugar

1/2 cup corn syrup

1 cup raw peanuts

1/8 teaspoon salt

Cook 8 minutes on full power.

Stir good after 4 minutes, and then cook four more minutes.

Add 1 tsp. vanilla and 1 tsp. butter.

Cook 1 1/2 minutes on high.Add 1 tsp. baking soda.

Stir and spread on buttered cookie sheet.Watch at end so doesn't brown too fast.

*Grilled Camembert Cheese with Peach hors devours

2 lbs. fresh diced peaches

1/2 cup diced onion

1/2 cup Red Bell Pepper

1/4 cup raisins

1 jalapeno pepper (diced and seeded)

2 slices fresh or candied ginger

2 Tbsp. seeded, diced lemon including the rind

3 Tbsp. cider vinegar (to taste)

3 Tbsp. Brown sugar (or more to taste)

1/2 tsp cinnamon

1/8 tsp allspice

1/8 tsp cloves

Simmer until peaches are soft 10-15 minutes. Refrigerate.

Cut off top rind of the cheese.

Spread the cheese with 1/4 cup chopped nuts.

Grill the cheese over a cedar plank 12 -20 minutes.

Top with the peach chutney.Serve with your favorite crackers or bread chunks.

*Nutty Toffee Popcorn submitted

10 cups popped corn

1 cup pecan halves (toasted)

1 cup whole almonds (unblanched, toasted)

1 ⅓ cup brown sugar

1 cup butter - no substitutes

½ cup light corn syrup

½ tsp. each of cream of tartar, baking soda and rum extract

In a large bowl, combine the popcorn and nuts.

In a heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar

Stir until sugar is dissolved. Cook without stirring over medium heat until candy thermometer reads 300-310°.

Remove from heat Stir in baking soda and extract.

Immediately pour over popcorn mixture. Toss gently.

Spread into 2 greased 15 x 10 baking pans. Press gently to flatten.

Cool completely. Break into pieces and store in airtight containers.Makes 2 quarts.

*Schiacciata con l’uva = Flat savoury cake with grapes

Black grape (canaiolo) 1 kg.

Dough (500 grams)

Sugar (150 grams)

Olive oil

Knead the dough with your hands adding 4 spoons of olive oil and 50 grams of sugar. On a dredged with flour table, spread half of the dough and place it into a baking tin, place over it half grapes and 4 spoons of sugar. Cover all with the dough, place the remaining grapes and sugar, a little olive oil. Bake for 30 minutes

*Merry Munchies

1/2 cup butter or margarine, soft

1 1/2 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup raisins

1 cup chopped walnuts

Heat oven to 350 degrees F. Grease cookie sheets. Combine butter, brown sugar, egg, and vanilla; beat until light and fluffy. Stir in flour, baking powder and salt; mix well. Stir in raisins and walnuts.

Drop by tablespoonfuls onto greased cookie sheets. Bake in upper third of oven at 350 degrees F for 10 to 12 minutes. Remove from cookie sheets; cool on wire racks. Makes 3 dozen cookies.

*Bacon and Cheddar Munchies

1/2 cup all-purpose flour

1/2 cup grated cheddar cheese

1/4 teaspoon dry mustard

1/2 teaspoon paprika

1 pinch cayenne

1/4 cup butter

6 slices crisp-cooked ba

Answer 4

omg!!! olive toast. sounds gross but it is delicious. Idk the actual measurements but you can eye it depending how much you like to taste. i think its like :

1 cup mayo

1/2 cup onion

2 mini cans of olives

1 cup chedder cheese

mix them together. then spread it over english muffins. bake in the oven for 20 minutes. I made these for 2 holidays and they were gone in a 5 minutes. yum

Answer 5

quick dip for chips or veggies: mix salsa & cream cheese together in desired proportions.

quick dip for fruit: mix an 8-oz package softened cream cheese & a 7-oz jar marshmallow creme

2 of my faves that everyone always loves :-)

Answer 6

Tex-Mex dip and tortilla chips

chex mix

TEX-MEX DIP

2 9 oz. cans bean dip

3 avocados, peeled

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

1/2 cup mayonnaise

1 1/4 ounce pkg. taco seasoning mix

2 cups shredded cheddar cheese, (8 oz.)

1 cup sliced ripe olives

4 green onions, with tops, sliced

1 large tomato, seeded/chopped

tortilla chips

Spread bean dip on a 12" serving plate. In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer.

Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

NUTS & BOLTS

1 1/2 cubes butter

2 c. Wheat Chex

2 c. Rice Chex

2 c. Corn Chex

1 pkg. corn chips, cheese twists

2 c. Cheerios

1 1/2 tbsp. Worcestershire sauce

2 c. pretzel sticks, broken in half

1 c. or more peanuts

1 c. or more mixed nuts

1 c. or more cashews

SEASONINGS:

1 tsp. onion salt

1/2 tsp. celery salt

1 tsp. garlic salt

1 tsp. sugar

(Don't increase celery salt.) (Or you can substitute onion and garlic powder instead of garlic salt.) (Also can add a dash of savor salt.)

Melt butter and add all the seasonings. Pour over the cereals (in large roaster. Stir well.

Roast in 250 degree oven for about 2 hours and stir constantly.

Answer 7

Here are a few recipes that are really good party foods.  I hope it helps!!!

Ham & Pineapple Wraps

INGREDIENTS

1 (8 ounce) package whipped pineapple cream cheese

1 1/2 cups crushed pineapple in juice, well drained

6 (8 inch) flour tortillas

6 ounces sliced fully cooked deli ham



DIRECTIONS

Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.

Ham & Basil Wraps

INGREDIENTS

6 (10 inch) flour tortillas

1 (8 ounce) package cream cheese, softened

12 slices ham

4 ounces fresh basil

1 cup sun-dried tomatoes

12 leaves red leaf lettuce - rinsed



DIRECTIONS

Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over.

Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill.

Slice each roll into four evenly sized sandwiches, and serve as soon as possible.

Basil Garlic Crescents

INGREDIENTS

1/2 cup small curd cottage cheese

1/2 cup butter, softened

1 (3 ounce) package cream cheese, softened

1 1/2 cups all-purpose flour

2 tablespoons olive oil

1 cup grated Parmesan cheese

2 tablespoons minced fresh basil

3 teaspoon garlic powder



DIRECTIONS

In a food processor, combine cottage cheese, 2 teaspoons garlic powder,  butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.

Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.

Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.

Mushroom Turnovers

INGREDIENTS

1 (8 ounce) package cream cheese

1 cup butter

1 1/2 cups all-purpose flour

  

2 tablespoons butter

3/4 pound fresh mushrooms, finely chopped

1/2 medium onion, chopped

1/8 teaspoon dried thyme

1/2 teaspoon salt

1 teaspoon ground black pepper

1 1/2 teaspoons all-purpose flour

1/2 cup sour cream



DIRECTIONS

In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.

Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)

Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Cinnamon Crescents

INGREDIENTS

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup cold butter

1/2 cup milk

1 egg, beaten

1 cup sugar

5 teaspoons ground cinnamon



DIRECTIONS

Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball.

Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon-sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350 degrees F for 10-15 minutes or until lightly browned (do not overbake).