Having a "certain" party, what do i make?!
Having a "certain" party, what do i make?
Okay, so my friend is usiong my house for a "pink" party. It is one of those 21 and older women parties that demonstrate "adult" items. She bought all these molds for desserts and such but I was asked to make the actually food. I want to make the food fun and I would like it to be finger foods so no one has to worry about plates and forks. I found one recipe for something called "hanky panky" and I will serve those cocktail franks. what else can i make to go with this theme? any ideas?
Answers:
Haha, what a fun party! My roommate bought me all different sized penis cookie cuters, which you can get at any novelty store. They also sell penis or breast shaped pasta, which would be fun too. Here are some other naughty recipes :)
Better than Sex Cake (i know it's not figer food, but it is SO good!)
1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut
Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
Chocolate Fondue (really sexy!)
3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
German Cheddar and Beer Fondue
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
Mini Balls
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
4 slices OSCAR MAYER Bacon, cooked, finely chopped
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 cup toasted PLANTERS Walnuts, ground
MIX cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasonings.
SHAPE mixture into 54 balls, 1 level tsp. each. Roll in walnuts. Cover with plastic wrap.
REFRIGERATE at least 2 hours.
Spicy Nuts
2 cups PLANTERS Dry Roasted Peanuts
1-1/2 cups PLANTERS Pecan Halves
1/4 cup PLANTERS Dry Roasted Sunflower Kernels
3 Tbsp. KRAFT Roasted Garlic Vinaigrette Dressing
2 tsp. ground cumin
2 tsp. crushed red pepper, or to taste
PREHEAT oven to 325°F. Mix peanuts, pecans and sunflower kernels in medium bowl. Add combined remaining ingredients; toss to coat.
SPREAD into single layer on foil-covered baking sheet.
BAKE 20 min. or until lightly toasted, stirring after 10 min. Serve warm or at room temperature.
Saucy Balls
1 lb. ground beef
1 pkt. SHAKE 'N BAKE Barbecue Glaze Seasoned Coating Mix, divided
1/2 cup MIRACLE WHIP Dressing
2 Tbsp. KRAFT Original Barbecue Sauce
PREHEAT oven to 350°F. Mix meat with 3 Tbsp. of the coating mix; shape into 20 meatballs, each about 1 inch in diameter. Place remaining coating mix in shaker bag. Add meatballs in batches; shake gently until evenly coated. Place in single layer on foil-lined 15x10x1-inch baking pan. Sprinkle with any coating mix remaining in bag.
BAKE 15 min. or until meatballs are no longer pink in centers.
MIX dressing and barbecue sauce. Serve as a dipping sauce for the meatballs.
how about little potato skins with bacon and cheese make the bite size
bread sticks
little pizza bites
cheese on crackers like cheddar cheese
cooked ground beef salsa and velveeta in a cassarole dish then served with tostitos
make potatoe skins and fashion the bacon bits in rude designs,
chips and dip is good, make a naughty design in the dip too :)
You could prob find some penis shaped pasta at the store
cookies with icing nipples, ummm there's alot u can do with icing sugar or whip creme I suppose.......
Sounds like a fun party!
Any kind of dips, with chips, bread sticks, veggies..etc.
Small quiches,
Deviled eggs,
tons of finger sandwiches (with deli meats and cheese),
Asian pot stickers,
fondue (or chocolate fondue),
Good luck.
oysters on the half-shell.
strawberries with whipped cream.
shrimp with cocktail sauce.
matza ball soup.
swedish meatballs.
you could also have a veggie table with cut up veggies and dips alongside their un-chopped counterparts. cucumbers, carrots, zucchini... ;)
Individual Corn "Quiche"
Get a bag of those dippable Tostitos that look like little cups. Put them all, cup side up, on a baking sheet and fill with corn casserole batter (about 1 table spoon per chip cup). Top each with an olive or a jalepeno pepper to make a nipple effect. Bake according to directions for the corn casserole (except shorter baking time) and serve warm. hint: Use mexican corn in the casserole for more zing!