Category Archives: party food ideas

Halloween Layered Fudge


Ingredients

1 teaspoon butter
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring

Directions

Line an 8-in. square pan with foil; butter foil and set aside.  In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.  Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.  Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.
Yield: about 2 pounds.

 

Artichoke Dip


I think this is the ONLY purpose for artichokes!

Ingredients
1 can artichoke hearts
1 jar marinated artichoke hearts
1 C . real mayonnaise
1 C . Parmesan cheese
1 pinch white pepper
fine bread crumbs

Directions

Drain the can of artichoke hearts . Also drain the marinated hearts saving some of the marinade . Cut up the hearts and mix with mayonnaise, Parmesan cheese and white pepper . If mixture appears too dry , add the marinade a little at a time until it becomes moist but not
runny . Put in a casserole dish . Cover with fine bread crumbs. Bake at 350 degrees for  20 minutes.

Mexican Fried Ice Cream


 

1 pint vanilla ice cream
1/2 cup crushed corn flakes
1 tsp cinnamon
2 tsp sugar
1 egg
Good quality oil (peanut is best) for frying
Honey
Whipped cream

Scoop out 4 or 5 balls of ice cream.  Return to freezer.  Mix cornflake crumbs, cinnamon and sugar together.   Roll frozen ice cream balls in 1/2 crumb mixture and freeze again.   Beat egg and dip coated balls in egg, then roll again in remaining crumbs.  Freeze until ready to serve.

Heat oil to 350° and place a frozen ice cream ball on perforated spoon and lower into hot oil for 1 minute.  Immediately remove and put in dessert compote. Drizzle with honey and top with whipped cream (I whip my own….).

Continue to fry balls and top with honey and the whipped cream.  Balls will be crunchy but not melting.

Makes 4-5 servings.

Orange Marmalade Soy Wings


Ingredients
15 whole chicken wings
(about 3 pounds)
1 cup soy sauce
1 cup orange marmalade
3 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
Directions
Cut chicken wings into three
sections; discard wing tip
sections. In a small bowl,
combine the soy sauce,
marmalade, garlic, ginger
and pepper. Cover and
refrigerate 1/2 cup marinade
for basting.
Place remaining marinade in
a large resealable plastic
bag. Add wing sections; seal
bag and toss to coat evenly.
Refrigerate for 8 hours or
overnight.
Drain and discard marinade.
Place chicken wings in a
greased 15-in. x 10-in. x 1-
in. baking pan. Bake,
uncovered, at 350° for 15
minutes.
Baste with a third of the
reserved marinade; bake 15
minutes longer. Baste with
remaining marinade. Bake
10-20 minutes more or until
chicken juices run clear.

Burger Cake


Great for kids parties, outdoor BBQ parties, etc…

Cake:
1 packet golden pound cake mix
2/3 cup water
2 eggs
1 tablespoon sesame seeds
2 tablespoons cocoa
2 tablespoons strawberry preserves

Penuche frosting:
1/2 cup butter or margarine
1 cup brown sugar; packed
1/4 cup milk
2 cups powdered sugar

Heat oven to 300-degrees; generously grease 1-1/2 quart glass casserole with shortening, using pastry brush. Sprinkle a little flour into the casserole and shake gently from side to side until the flour coats the bottom and sides. Empty out remaining flour. Prepare the cake mix as directed on package except after mixing pour the batter into the greased and floured casserole. Bake in 300-degree oven for 1 hour and 5-10 minutes or until wooden pick inserted in center comes out clean. Cool the cake on rack 10 minutes, then remove from the casserole to plate. Place the cake rounded side up. While the cake is cooling, sprinkle sesame seeds on ungreased cookie sheet. Bake in 300-degree oven about 5 minutes or until golden. Fill baking pan about 1/2 of the way to the top with cold water and ice cubes. Melt butter in saucepan over low heat. Stir in brown sugar. Cook over low heat 2 minutes stirring occasionally. Stir in milk. Heat to rolling boil, stirring constantly. Remove from heat and set the saucepan in the pan of cold water and ice. When you can comfortably hold your hand on the bottom of the saucepan, gradually stair in powdered sugar. Place the saucepan back in the pan of ice water and beat the sugar mixture until it becomes thick enough to spread. If the frosting is too thin, sugar, if it is too thick, add a few drops of hot water.