Hosting party...need some ideas....?!
Hosting party...need some ideas....?
Im having a jewelry party this weekend and need some ideas for food to serve. Looking to serve little snack type foods. I ahve had many parties but I guess Im looking for something different then what I usually serve. Any ideas? Ohh yeah- cheap ideas and the less prep time the better.
Thanks
Answers:
Try a dessert buffet with coffee and tea's. You can put out a variety of cookies, eclairs or cream puffs, brownies, cake squares, you name it. I done it and believe me, when the friends are gone, so is the food.
Selling first, food afterwards...
Here's some appetizer recipes I really love because they're yummy, fast, and pretty cheap. Hope you like them too :)
Pesto Crostini (you can buy store bought pesto to save time)
3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT 100% Grated Parmesan Cheese
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.
SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.
SPRINKLE evenly with 1/4 cup Parmesan cheese.
Sundried Tomato and Garlic Dip
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup MIRACLE WHIP Dressing
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
2 Tbsp. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper
MIX all ingredients until well blended.
REFRIGERATE until ready to serve. Serve with NABISCO Crackers and cut-up vegetables, if desired.
Sweet Fruit Dip
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup whole berry cranberry sauce
1 cup thawed COOL WHIP Whipped Topping
BEAT cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.
REFRIGERATE at least 1 hour or until ready to serve.
SERVE with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping.
Layered Hot Artichoke and Feta Dip
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup KRAFT Shredded Parmesan Cheese
2 cloves garlic, minced
3/4 cup chopped red peppers (about 1 small)
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1 Tbsp. sliced pitted ripe olives
PITA THINS Toasted Chips Original
PREHEAT oven to 350°F. Mix Neufchatel cheese, artichokes, Parmesan cheese and garlic until well blended.
SPREAD into 3-cup ovenproof serving dish; top with peppers and feta cheese.
BAKE 20 min.; top with olives. Serve with the chips.
Cheesy Spinach and Artichoke DIp
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Mayo Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
Saucy Meatballs
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
Heavenly Ham Roll Ups
1 pkg. (9 oz.) OSCAR MAYER Shaved Smoked Ham
5 Tbsp. PHILADELPHIA Light Cream Cheese Spread
15 asparagus spears (about 1 lb.), trimmed
PREHEAT oven to 350°F. Flatten ham slices; pat dry. Stack ham in piles of 2 slices each; spread each stack with 1 tsp. of the cream cheese spread.
PLACE 1 aparagus spear on one of the long sides of each ham stack; roll up. Place in 13x9-inch baking dish.
BAKE 15 to 20 minutes or until heated through.
Petite Quiche
Pastry for 1-crust 9-inch pie
1 cup KRAFT Shredded Swiss Cheese
1 Tbsp. flour
2 eggs
3/4 cup half-and-half
1/4 tsp. salt
1/8 tsp. pepper
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
PREHEAT oven to 325°F. Divide pastry into 24 balls; press 1 ball onto bottom and up side of each of 24 miniature muffin pan cups.
TOSS cheese with flour in medium bowl; set aside. Beat eggs, half-and-half and seasonings with wire whisk until well blended. Add to cheese mixture along with bacon; mix well. Spoon evenly into pastry-lined cups, filling each cup 2/3 full.
BAKE 30 to 35 minutes or until filling is set and lightly browned.
There are tons of things for you todo like:
1. Pettie Fours
Ingredients:
For Cake:
1/4 cup butter or margarine, melted
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 egg whites
For Fruit Glaze:
12 oz. apricot or raspberry preserves (or heated jelly may be used instead)
3 tbsp. water
For Icing:
9 cups confectioners' sugar
1/2 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Food coloring, (optional)
Garnish:
Tiny edible sugar flowers and/or leaves, for decorating tops of petit fours
For Cake:
Preheat oven to 350 degrees F (180 C). Grease and lightly flour a 9-inch (23cm) square baking pan.
In a large mixing bowl, cream the butter, shortening and sugar. Beat in the vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form; gently fold into batter.
Pour batter into prepared baking pan and bake at 350 degrees F (180 C) for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove cake from oven and let cool in pan for 10 minutes. Turn cake out onto a plate or cooling rack; then chill cake in refrigerator for at least 30 minutes.
Remove cake from refrigerator. Cut a thin slice off each side of chilled cake. Cut cake into 1-1/4-inch (3.175 cm) squares. Place squares 1/2 inch (1.27 cm) apart on a cooling rack over a 15 x 10 x 1-inch (38cmX25cmX2.5cm) pan. Apply fruit glaze (See Fruit Glaze Preparation Below)) evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let glaze dry completely.
For Preparing The Fruit Glaze:
In a medium size saucepan, heat preserves with the 3 tbsp. water on low heat. Drizzle or spread a thin layer of heated preserves over cooled tops and sides of petit fours before icing. (If using jelly, you do not need to add water to it, just heat jelly in saucepan on low heat and spread over cooled tops and sides of petit fours).
To Prepare Icing:
Combine all icing ingredients in the top of a double boiler. Heat over boiling water to lukewarm. Pour icing over tops and sides of petit fours. Once they are set, they should be coated with icing again. After icing hardens, decorate tops of each petit four with a tiny edible sugar flower and/or leaf.
Makes 2 1/2 dozen petit fours.
Storage of Petit Fours
Petits Fours may be made up to 24 hours in advance. Let the icing (or if using a fondant frosting) dry completely before storing in an airtight container. Refrigerate petit fours if they contain perishable fillings and icings, such as dairy products or fresh fruit or berries. The fruit preserves or jelly used in the filling of these petit fours can go bad after 2 or 3 days because of the moisture from the wet fruit filling, so storing them in an airtight container at room temperature for more than 2 days is not advised.
Tips:
1). You can separate the icing, once it's made, into small bowls, and tint each with a different food coloring, adding color until you achieve the desired shade.
2). Icing colors that look nice for petit fours are: White, Pale Yellow, Pale Pink, Pale Blue, Pale Green or Lavender.
3). You may also drizzle melted white or dark chocolate over tops and sides of petit fours instead of using the white or tinted icing.
4). Another idea is to sandwich two of the cake squares together with the heated preserves or jelly glaze; then pour icing over the tops and sides of squares, then decorate when icing has hardened completely.
2. Cucumber Sandwhiches
1 package (3 ounces) cream cheese, softened
1/2 teaspoon of garlic salt
1/2 teaspoon of dill weed
1 teaspoon chopped chives
8 slices of white bread
1 seedless cucumber
Combine the cream cheese, garlic salt, chives and dill in a bowl. Mix well. Cover and chill 1 hour.
Cut the cucumber into rounds. Set aside.
Using a biscuit cutter or the top of a glass, cut the middle out of each slice of bread. Top each slice with some of the cream cheese mixture, then a slice of cucumber. Cover and refrigerate until ready to serve.
Garnish with additional dill and chopped chives.
3. Any other small sandwhich
I Hope it helps! :)
dip
Store made hummus (like the greek olive flavor, or artichoke)
Eggplant salad
Mixed olives from the deli counter
Assorted bread and crackers
Chunk of good-quality parmigiano reggiano
Assorted fresh cold cuts and cheese rolled like cigars on a platter
I love to make crossaints stuffed with chicken salad and its really good just make sure you serve it fresh.
Wow... you've got some great answers so far with some yummy sounding recipes. I might have to try a few of them!
Here's a different idea that might also make you some sales, too. Find a local bakery or delicatessen that has good food. Talk to the manager (not a clerk) about what you'd like to order. If you end up having a good conversation with the manager, he/she may allow you to post some flyers on their counter about your upcoming jewlery show. Ask for some of the deli/bakery's business cards and let the manager know that you'd like to set them out on the food table at your party. This would be a good time to ask for a discount. Even if they cannot offer you a discount this time, you might find they do offer you one at your next party. The deli/bakery gets some free advertising and so do you!
I have just recently started my own party planning business, and I'm tellin' ya, making contacts in the local business community can be a great way to bring in more revenue for yourself no matter what kind of business you are running.
Good luck with your jewelry show!!
Different cheeses and crackers, grapes, wine, or sparkling cider. Or lil smokies sausages with bar-b-q sauce. Heat them up ina pot all together their great. Bread and spinach or artichoke dip.
Go to Costco (or Price Club, Sams Club, BJ Wholesalers) they have tons of little finger foods you just pop in the oven and wa la!
My family and I are having a small get together this weekend too...We are keeping it simple...here is our menu
Meatballs, (buy frozen, throw in crockpot with a bottle of bbq sauce and 2 Tb. grape jelly)
Little Sausages (throw in sauce pan with some bbq sauce)
Deviled Eggs
Chips and Salsa
Cheeseball
Scalloped Potatoes
Cheese Dip (big block of Velveeta Cheese, 1 lb. hamburger, 1 lg can Armour Chili (no beans)
Chips and Dip
Making a cake right out of the box
there is this special bread I cant remember the name of it, it is really small, maybe called snacking bread
its 2"X2"
use these to make bite size pizza cover with cheese and 1 slice pepperoni and bake till cheese melts no sauce needed.
1 box cream cheese spread out in a 9X9 pan then covered with 1 can cambells beanless chilli, then covered in shredded cheddar cheese microwave 2-3 minutes makes a great dip
hotdogs cut up into bite size pieces cooked and served with honey or dijon mustard I served this at our church a few weeks ago and it was well liked.
16 ounces velveeta about half a big box mixed with 1 can rotel microwaved until cheese is melted makes another great dip