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Party Recipes
Our delicious party recipes will be a hit at your next party. They'll keep your guests coming back for more.
Finger foods and appetizers make great party foods. Browse our list of recipes and choose your favorites for your next party.
Party Recipes
Broiled Shrimp Cocktail
Buffalo Chicken Dip
Candied Nuts
Cheese Dip
Cheesy Crab Dip
Chicken Salad
Cocktail Sauce
Crab Cakes
Garlic Parmesan Cheese Biscuit Ring
Nippy Franks
Pina Colada Cupcakes
Salsa with a Kick
Stuffed Jalapeno Peppers
Summer Cocktails
Broiled Shrimp Cocktail
30 large raw shrimp shelled with tail on
2 tbls olive oil
1 tsp course salt
1 tsp pepper
1 tsp crushed red pepper flakes
1 clove garlic
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Pre-heat oven to 450. Wash shrimp and pat dry to remove excess water. Place shrimp in a bowl.
Using garlic press, press garlic and add to shrimp. Mix all
ingredients in a large bowl. Transfer shrimp to baking dish and cook for 3 minutes on each side or until shrimp is fully
cooked. Remove from the oven and chill. Serve chilled with cocktail sauce.
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Buffalo Chicken Dip
3 skinless chicken breasts, cooked and chopped
8 oz package cream cheese at room temperature
2 cups monetary jack cheese, shredded
1 cup cheddar cheese, shredded
12 oz Frank's hot sauce
1/4 cup melted butter
5 oz Ranch dressing
Mix together in a greased baking dish, bake covered with foil 45 min. at 350 degrees. Serve warm with chips, bread or crackers.
Candied Nuts
1 can unsalted nuts (almonds, pecans, walnuts, cashews or peanuts)
4 tbls brown sugar
1 tbls water
1 tsp salt
Heat skillet on medium heat. Add brown sugar and water. Mix with a rubber spatula until sugar is dissolved and starts to boil. Add nuts and salt. Mix
well. Stir constantly until sugar starts to crystallize. As the sugar crystallizes it will become more difficult to stir and the sugar will loose it's
shiny appearance. Remove from the heat and pour onto a cool cookie sheet. Serve warm or cool.
If you want to add a kick to the candied nuts, sprinkle them with cinnamon and chili powder.
Cheese Dip
2 cups crumbled cheddar cheese
4 slices bacon, crisply cooked and crumbled
1/2 cup mayonnaise
4 tbsp finely chopped green onions
optional: 1/2 cup almonds
Mix together and serve with crackers.
Cheesy Crab Dip
16 oz can of Phillips JUMBO lump crab meat
1 jar Tostidos cheese dip
1 can Italian style stewed tomatoes
Old Bay Seasoning
Drain crab meat and pour into a large bowl. Liquify stewed tomatoes in a food processor. Pour liquefied stewed tomatoes
and cheese dip into bowl with crab meat. Season to taste with Old Bay. Heat in the microwave until hot. Pour in a chaffing
dish and serve hot with sourdough baguette slices or chips.
Chicken Salad
1 lb boneless skinless chicken breasts
1/2 - 1 cup mayonnaise
2 stalks celery
1/4 cup red onion chopped small
salt and pepper to taste
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Pre-heat oven to 350 degrees. Trim excess fat from chicken breasts. Season chicken with salt and pepper on both sides. Place chicken in
baking dish and cover with foil. Cook in oven for 40 - 45 minutes until chicken is cooked through. Remove chicken from oven and cool.
Chop cooled chicken breasts into very small pieces with food chopper. Dice celery and red onion - small pieces work best. Mix chopped chicken,
onion, celery and mayonnaise(as much as you prefer) in a large bowl until thoroughly blended. Chill to allow flavors to blend. Serve on rolls, croissants or crackers.
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Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
3 tbls horseradish sauce
1 tsp red onion chopped fine
1 tsp jalapeno pepper chopped fine
splash Worcestershire sauce
splash Frank's hot sauce sauce
1 1/2 tsp lemon juice
1 tsp crushed red pepper flakes
Mix all ingredients in a bowl and chill. Serve chilled with broiled shrimp cocktail.
Crab Cakes
16 oz can of Phillips JUMBO lump crab
3 slices of wheat bread
2 tbls fresh parsley
4 tbls olive oil
2 lg eggs
1/2 lemon
3 tbls mayonnaise
1 tsp Worcestershire sauce
1 1/2 tsp dijon mustard
1 tsp Old Bay Seasoning to taste
1 splash Frank's Hot Sauce
salt and pepper to taste
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Open crab meat and drain liquid. Pour crab
meat into a large mixing bowl. Pulse bread in food processor until it becomes fine crumbles. Pour bread into bowl with crab meat. Chop parsley and
add to crab mixture. Add about 1 tsp Old Bay to crab mixture and mix well. Squeeze lemon into crab mixture, be sure not to let the seeds fall into the crab
mixture. Mix until well blended.
In another large bowl, beat eggs. Add the mayonnaise, Worcestershire sauce, hot sauce and dijon mustard to egg
mixture. Mix well. Pour wet ingredients over crab and mix until well blended.
Shape crab mixture into large balls, pressing firmly to compact mixture. Makes about 5 - 6 cakes depending on the size. Place crab
cakes on a baking sheet and chill in the refrigerator for about 30 minutes to set crab mixture.
Pre-heat oven broiler. Lightly oil a clean baking sheet. Transfer crab cakes to clean oiled baking sheet. Broil for about 10 minutes or until crab cakes
are a light golden brown. Turn oven to bake mode and set at 350 degrees. Finish cooking on bake mode for about 20 minutes. Crab cake will be slightly
firm and will spring back when pressed. Remove from the oven and allow to cool slightly. Serve warm.
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Garlic Parmesan Cheese Biscuit Ring
1 package Pillsbury Grands Jr Biscuits
1/4 cup shredded parmesan cheese
1/4 cup melted butter
2 tbls chopped chives
1/2 tsp garlic salt
Pre-heat oven according to biscuit package. Separate each biscuit as if you were seperating onto 2 layers, but stop half way. Place biscuit face up in a round
bundt pan. Continue separating biscuits and overlap biscuits in pan until the ring is completed. Mix butter, cheese
and garlic salt until well blended. Spread butter mixture over biscuits. Bake for 10 - 12 miutes or until biscuits
are cooked through and golden brown. Can be served warm or at room temperature.
Nippy Franks
1/4 cup ketchup
1/4 cup BBQ sauce
1/4 cup brown sugar
dash worcestershire sauce
1/2 lb. cocktail wiener
Combine, cover and heat. Keep warm in a small crock pot.
Pina Colada Cupcakes
Salsa with a Kick
10 oz can Rotel
1 medium clove of garlic
3 roma tomatoes
1 small red onion
1 small bunch of cilantro
1/2 small lime
splash of hot sauce (more if you like it hotter)
pinch of salt
Place the can of Rotel in a food processor. Using garlic press, add garlic to Rotel mixture. Chop tomatoes, cilantro
and red onion and add to food processor. Add lime juice, hot sauce and a pinch of salt. Pulse mixture until it is the consistency
you prefer. Chill for at least 4 hours to allow flavors to mix. Pour in a serving dish and serve with chips.
Stuffed Jalapeno Peppers
15 jalapeno peppers
1 package Jimmy Dean hot sausage
8 oz package cream cheese at room temperature
1 cup shredded asiago cheese
Pre-heat oven to 400 degrees. Cut jalapeno peppers in half lengthwise and scoop out the seeds. Brown hot sausage in a skillet and drain the grease.
Set aside to cool slightly. In a large bowl, mix sausage, cream cheese and asiago cheese. Spoon cheese and sausage mixture into peppers and place in
a baking dish. Cook peppers for 20 minutes or until cheese mixture turns a golden brown. Peppers should be slightly firm. Serve immediately.
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