What are some really awesome birthday party foods?

Question

im planning for about 40-50 people

Answer 1

well, obviously the birthday cake. :)

as for the rest, finger foods are the best way to go.

cheeseball.

buffalo chicken wings.

sausage balls.

vegetable tray.

fruit tray.

chips and dip.

old-fashioned fudge.

Answer 2

little cheese sandwich crackers

cheese on toothpicks

grilled cheese sandwiches

macaroni and cheese

btw, did i mention i love cheese

Answer 3

i think some 6 foot heros are the way to go. get an american cold cut one and one with chicken cutlets they give you salads and condiments

Answer 4

anything like the food stuff below do well

-cake

-cupcakes

-cookies

-candy

-chips

-pizza

i hope u hav a good b-day party

Answer 5

pizza cake drinks

Answer 6

Of course sub sandwiches, pulled pork sadwiches, veggie and fruit trays, relish tray with olives and pickles. Here are some recipes, ALL 5 star recipes  -- also, there are serving sizes, for a crowd it will feed more people than that.

Annie's Fruit Salsa and Cinnamon Chips - Serves 10'ish

INGREDIENTS

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

  

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

DIRECTIONS

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

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Guacamole -- Serves 4'ish

INGREDIENTS

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

DIRECTIONS

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

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Restaurant-Style Buffalo Chicken Wings - Yield 10 wings

INGREDIENTS

oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash ground black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

DIRECTIONS

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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Spicy Bean Salsa - makes 4 cups, serves 12

INGREDIENTS

1 (15 ounce) can black-eyed peas

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained

1 cup Italian-style salad dressing

1/2 teaspoon garlic salt

DIRECTIONS

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

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Double Tomato Bruschetta Serves 12

INGREDIENTS

6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

DIRECTIONS

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

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Coconut Shrimp - Serves 12

INGREDIENTS

1 egg

1/2 cup all-purpose flour

2/3 cup beer

1 1/2 teaspoons baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

3 cups oil for frying

DIRECTIONS

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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Bacon Wrapped Smokies - Serves 16

INGREDIENTS

1 pound sliced bacon, cut into thirds

1 (14 ounce) package beef cocktail wieners

3/4 cup brown sugar, or to taste

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

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Southwestern Egg Rolls - serves 5 (cut them in half at an angle for more servings)  

INGREDIENTS

2 tablespoons vegetable oil

1 skinless, boneless chicken breast half

2 tablespoons minced green onion

2 tablespoons minced red bell pepper

1/3 cup frozen corn kernels

1/4 cup black beans, rinsed and drained

2 tablespoons frozen chopped spinach, thawed and drained

2 tablespoons diced jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/3 teaspoon salt

1 pinch ground cayenne pepper

3/4 cup shredded Monterey Jack cheese

5 (6 inch) flour tortillas

1 quart oil for deep frying

DIRECTIONS

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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Avocado, Tomato and Mango Salsa - Serves 6  

INGREDIENTS

1 mango - peeled, seeded and diced

1 avocado - peeled, pitted, and diced

4 medium tomatoes, diced

1 jalapeno pepper, seeded and minced

1/2 cup chopped fresh cilantro

3 cloves garlic, minced

1 teaspoon salt

2 tablespoons fresh lime juice

1/4 cup chopped red onion

3 tablespoons olive oil

DIRECTIONS

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

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Caramel Snack Mix -- serves 20

INGREDIENTS

1/2 cup butter

3/4 cup white corn syrup

1 cup packed brown sugar

1 cup chopped pecans

1 cup almonds

1 (12 ounce) package crispy corn and rice cereal

DIRECTIONS

Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.

In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.

Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.

Bake for 1 hour, stirring every 15 minutes.

As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

***IF you need more, let me know***