It’s my party…. let’s eat!
My birthday is coming up very soon. I don’t usually make any big plans and don’t want anyone to make a fuss. I’ve gone from marking birth years, to acknowledging anniversaries ~ this one will be the 17th anniversary of my 29th birthday.
It’s typically a day when my family dotes on me a little more, I get some wonderful cards by snail mail ~ maybe a little check from the Grans ~ and get taken out to eat. That’s about it.
This year I want to invite my bloggy pals to celebrate with me. I’m hosting a pot luck and would love for you all to come over and bring your favorite party foods to the shindig. I’ll provide the drinks, and heat up a bowl of my famous:
Buffalo Chicken Dip
2 cups cooked and shredded chicken
1/2 cup bottled bleu cheese salad dressing*
1/2 cup hot sauce
1 8 oz. pkg. cream cheese, softened
1 cup shredded cheddar cheese
Stir together cream cheese, salad dressing and hot sauce, mixing until smooth. Add in chicken and 2/3 cup of cheddar cheese, stirring until well mixed. Pour into a lightly greased casserole dish, and top with remaining cheddar cheese. Cook 20 minutes at 350°, or until bubbly. Serve with corn chips, or celery and carrot sticks.
*Ranch dressing can be substituted for blue cheese dressing.
Here’s what I’m asking you to do ~
Please send me your favorite party food recipes by e-mail, leave it in the comment section, or if you’ve had a recipe post at your blog send me the link so I can include it later with a shout out to you. It can be your best dip, cookies or cake, soups, casseroles, barbeque, sub sandwiches, finger foods, appetizers, party drinks or whatever… it’s all welcome.
Once I compile all the recipes, I’ll include them in my birthday post for all to share. We can have a fabulous time noshing away on all the delicious food. I’ll set up a buffet.
Show me what wonderful cooks you are, and come party with me on my birthday.
That dip sounds great! Might have to make that for my next football party!!!
Here’s one for your b-day party buffet…
Football Dip
1 can Rotel tomatoes
1 8oz. bar of cream cheese
1 lb. (roll) of sausage
Brown sausage, drain. Add tomatoes and cream cheese and stir until smooth. Dip with tortilla chips and enjoy!
[Tara R.] Scarlet… thanks for playing along. That dip sounds fabulous! I will be trying this very soon.
I adore buffalo party dip!
So many favorites!! southwest rolls, spinach dip, potato dip, stuffed, bacon wrapped jalapenos with mango chutney
Broccoli Cheese dip. I’ll link it later, I posted it Monday.
[Tara R.] Rachel… two of my fav foods. I can’t wait to see the recipe.
Pigs in a Pig Blanket
Ingredients:
1 lb. package of cocktail wieners
1 lb. of bacon (cut each slice into 2 or 3 pieces)
Brown sugar
Line a cookie sheet with heavy-duty tin foil (I layer together 2 pieces of foil, just to be safe). Spray foil with Pam cooking spray.
Dredge bacon in brown sugar. Wrap pieces of bacon around cocktail wieners. Place on tin foil, leaving a bit of space between each wiener. Sprinkle more brown sugar over the top. Broil for 5-10 minutes until bacon gets a little crisp. Carefully transfer to a serving tray with fancy-dancy-frilly toothpicks.
[Tara R.] Sexy… OOOoooOO… these sound delicious! I especially like the idea of eating them with frilly toothpicks!
Gotta have margaritas! This is supposed to provide drinks for 12in salt-rimmed glasses.
15 ounces Cuervo 1800
6 ounces Cointreau
6 ounces Grand Marnier
18 ounces Freshly squeezed lime juice
48 ounces Sweet and Sour Mix
6 ounces Simple Syrup
Garnish: Lime wedge and olive spear
I have to be honest, though. I usually just buy the mix and add tequila. Yum!
[Tara R.] Angela… margaritas are a particular favorite of mine. Thanks for sharing these.
I meant “12 in” NOT 12-inch. Sheesh!
[Tara R.] Angela… I don’t know, I kinda like the idea of a margarita in a 12-inch glass.
The Most Awesome Hot Party Bean Dip
makes about 2 quarts / loaded with fat and calories
Ingredients
2 cups grated cheddar cheese
2 cups grated monterey jack cheese
1 small can chopped black olives
1 (14 oz) can white kernel corn, drained
1 (15 oz) can black beans, drained and mashed
1 can Rotel, drained
½ jar (or about 6 ounces) hot salsa
1 cup sour cream
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a Pyrex baking dish. Bake at 350 degrees (covered) for 15 minutes. Remove cover and bake an additional 15 minutes.
3. Serve with Wheat Thins and Tortilla chips.
[Tara R.] Saintseester… I’m glad someone thought of this dip, it’s one of my favorites. Thanks!
That dip sounds fantastic! I’m printing that recipe. I’ll send you one of mine when I get home.
[Tara R.] Cyndy… depending on how hot you want the dip, you can change up the dressing and hot sauce ratio, or use really hot, hot sauce. If you like Buffalo Chicken, this dip is awesome. I can’t wait to see what you’re bringing.
http://devylgyrl.com/2008/09/28/favorite-party-foods-for-taras-birthday-post/
Enjoy
[Tara R.] Devyl… those all sound great. Thanks for playing along and even writing a post. That’s awesome!
Nothing to add as far as a sure-fire recipe goes. How’s about I bring the Strongbow Cider and some beer?
[Tara R.] Patois… you’re great. I needed more drinks, thanks!
Okay, this is one of my favorites! Bacon wrapped-Pecan stuffed dates. It looks and sounds impressive, but it’s a facade! Go to store and buy 2 bags of pitted dates(they are next to the raisins), one 8 oz bag of pecan halves, 3 packages of bacon(I use the already cooked kind. but you can use whatever). Stuff pecan in date, wrap in bacon(each slice should be cut in half), hold bacon on with any little tooth pick you like, broil until bacon is crispy. Yummy! Last step, much on any extra pieces of bacon and dates and nuts before guests arrive.
[Tara R.] Weasel Momma… fancy and tasty… perfect. These sound delicious!
my fav is an old stand-by – guacamole. it’s really more a list of ingredients rather than a strict recipe.
at least 3-4 good sized avocados, a tomato, an onion (preferably a red onion), garlic powder, salt, pepper, lemon juice (or lime juice)
cut the avocados in half longwise. twist a bit and pull the halves apart. use a large knife and chop down on the seed, twist and then pull the seed out (doesn’t always work, but it’s fun). use the knife to cube the avocado while it’s still in the skin. scoop the cubed avocado into a bowl. Mush it up with fork when you’ve cubed all the avocado.
chop up some tomato and some onion and stir that in – to taste. i prefer the flavour of red onion for guac.
add a lot of garlic power and some salt & pepper to taste. most chips are usually so salty, that i add little salt if any unless i’m making it for tacos or something.
add some lemon juice to help keep the avocados from turning brown. (they will eventually anyway – it’s still good, just changes colour)
i mix by eye and then use a chip to do small taste tests to make sure i have everything in the right amounts.
some people also add fresh cilantro – but, beware that some people have an odd gene which makes fresh cilantro taste like soap. (i’m one of those people & i was relieved to discover i’m not alone in that!!)
[Tara R.] Ender… there is nothing much better than homemade guac. Thanks for the recipe and I’m glad you’re coming to the party.
hi TARa littermate! happy almost bday! glad you are here
since i have lost 33 1/2 lbs (woo hoot!), my favorite thing to eat is mushrooms dipped in a low fat veggie dip that has a french onion taste to it. YUM! it is heaven.
and when i occasionally want a treat, i want a homemade ice cream shake/malt … where every suck is heaven also. yum!
you rock my friend, beany bear ((hugs))
[Tara R.] Beany! … Congrats on the weightage losses. That is fabulous. Homemade shakes would be awesome.
Happy, happy, happy, happy B-day! Here’s a wonderful Texas Repast, which involves the Good Luck Food, Black-Eyed Peas! We often eat this on January 1st every year, for obvious reasons, but it’s a Festive Dish for any occasion, including your Birthday!
Lone Star Caviar
1 pound black-eyed peas
2 cups Italian salad dressing
2 cups diced green pepper
1.5 cups diced onions
1 cup chopped jalapeno peppers
1 jar diced pimiento
1 Tsp. final chopped garlic
sald and Hot Pepper to taste!
Directions: Soak Black-Eyed Peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a saucepan & add enough water to cover; bring to a boil over high heat. Let the peas boil until tender (about 40 minutes), but do not overcook. Drain well. Transfer peas to a large bowl, belnd in the Italian dressing, and let cool. Add remaining ingredients and mix well. Refrigerate before serving.
There you go, Tara! And please don’t forget S x 3 today!
[Tara R.] Melissa B… thanks for this recipe. Hubs likes black-eyed peas and bean salsas. This is great.
I love your birthday-anniversary idea. I may have to start stealing that once I pass 30, to confuse people.
Happy birthday!
(I don’t have any recipes to share off the top of my head– maybe I’ll come back when I think of a good one.)
[Tara R.] Dan… thanks for the well wishes… you can still come to the party. We should have plenty of food.
Oh, I LOVE that Buffalo Chicken Dip – I always make that for parties! How about a nice Watermelon Martini? These are really great as shots for a summertime party:
1 part Watermelon Vodka
1 part Sweet & Sour mix
splash of cranberry juice
Happy Birthday!
[Tara R.] Shannon… these sound delicious. Thanks for joining the fun.
I need to dig out my recipe for Mandarin Chicken Bites. You need fresh spinach, chicken, a can of mandarin oranges, chutney, teriyaki sauce, dried mustard….. can’t remember the rest.
Meantime for the kids, how about Walking Tacos? I doubt there will be children there but I discovered this “recipe” over the summer.
Take all the fixings for tacos, except the shells. Substitute individual serving bags of Fritos for taco shells. Open the bags & top with the meat & fixings. Make sure you have plenty of sporks on hand!
I’m not sure why, but I think I will have those at my next party!
[Tara R.] Bad Momma…. I really like that ‘walking taco’ idea. I’ll have to do that with my peeps soon. Those Chicken Bites sound fabulous, I can’t wait.Thanks!
I’ve made over 100 of these deviled eggs, and I’ve been able to snatch maybe 3 for myself! I have no idea other people loved deviled eggs as much as I did
They always seem to fly off the platter.
INGREDIENTS
* 6 eggs
* 1/2 stalk celery, finely chopped
* 1/4 onion, finely chopped
* 1/4 cup mayonnaise
* salt to taste (use very, very little)
* paprika, for garnish
(*Optional- Add 1 dash of hot pepper sauce)
DIRECTIONS
1. Place eggs in saucepan and cover with cold water. Bring water to a boil, and turn heat to low. Cover and let eggs sit for 10 to 12 minutes. Remove, cool and peel.
2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, and salt (*Optional- hot pepper sauce can be added now).
3. Place egg yolk mixture into large ziploc bag and snip off a small hole in 1 corner. Use ziploc bag to pipe in the yolk mixture into the egg white halves.
4. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.
Viola!
[Tara R.] Sandy… I am so glad someone thought to include these. i lurve me some Deviled Eggs!
Blue Cheese Toast
Makes 8 pieces
1/4 cup blue cheese, softened
2 TBS finely chopped onions
1/8 tsp black pepper
8 thin slices French baguette
Combine the cheese, onions and black pepper and stir to make a paste. Spread the mixture evenly on the bread slices. Toast under the broiler for about 3 minutes, or until the cheese melts and is bubbly.
[Tara R.] Nola… this sounds so elegant. Thanks for sharing and playing along!
I use DreamDinners.
[Tara R.] April… my peeps are very fond of Hamburger Helper. I’ve not heard of DreamDinners.Bring it on!
Chicken Wings w/Blue Cheese Dip
Ingredients:
4 oz. blue cheese, such as Maytag
1/2 cup mayonnaise
1 cup buttermilk
Salt and freshly ground pepper, to taste
2 quarts canola oil
2 lb. chicken wings, tips trimmed off
1 cup all-purpose flour
1/4 cup hot wing sauce
2 Tbs. unsalted butter, melted
Celery stalks for serving
Directions:
In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces. Add the mayonnaise and buttermilk and whisk until well combined. Season with salt and pepper. Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.)
Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.
Preheat an oven to 200°F. Line a baking sheet with paper towels.
Cut through the joint on each chicken wing to separate the wing into 2 pieces. Season with salt and pepper. Put the flour in a bowl. Dredge the wings in the flour, shaking off the excess.
Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.
In a small saucepan over medium heat, combine the hot wing sauce and butter and heat until the butter melts.
Alternatively, in a small microwavable bowl, whisk together the hot wing sauce and butter and warm in a microwave at 15-second intervals until hot.
Transfer the fried chicken wings to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve
immediately with the blue cheese dip and celery stalks. Serves 4 to 6.
from Williams-Sonoma Kitchen.
[Tara R.] Barb… nice! What’s a party without chicken wings? Thanks!