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  1. #1
    still digging' my way out
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    Default Favorite Party Food?

    Hello all
    So with get togethers like crazy from here till next year between Halloween on, what's everyone's favorite food to take? Appetizers, dips, candies, etc?

    (I always try to bring the drinks, but I'd like to try some new things)

    Thanks
    Anne

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  3. #2
    Deal GURU
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    Default

    The Glorified Graham Crackers that I mentioned in the Cookie Thread are always a big hit!

    Haystacks are always a hit too! And easy to make!

    Haystacks:
    2 cups butterscotch chips
    2 cup chow mein noodles
    1 cup salted peanuts

    1.) In doible boiler, over simmering water, melt butterscotch chips, stirring frequently, until smooth.
    2.) Remove from heat & stir in noodles & peanuts.
    3.) Drop by teaspoonfuls onto waxed paper.
    4.) Refrigerate until firm.

    (You could also try this with chocolate chips, white chocolate chips, peanut butter chips, etc.)

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  5. #3
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    Default

    Spiced Nuts are also a crowd pleaser:

    1 egg white
    5 cups walnut halves (or you could use pecans, or even a mixture of nuts)
    1 cup sugar
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp allspice
    1/2 tsp salt

    1.) Grease 15x10x1 baking pan; set aside. Combine egg white & 1 tsp water. Add nuts & toss to coat.
    2.) Combine sugar & spices & 1/2 tsp salt. Sprinkle over nuts, toss to coat. Spread in pan. Bake at 325 degrees for 20 minutes.
    3.) Spread on wax paper to cool.
    4.) Break into pieces & store in airtight container.

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  7. #4
    Frugal Goddess
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    Default

    I love when my hubby makes "tator skins" topped with bacon and cheese...then he take french bread and tops it with pesto, sliced tomatoes and mottz cheese...and sticks it under the broiler until the cheese melts!! yum yum....!!!
    Tragedy, sadness, loneliness and despair taught me that life is really a beautiful thing; if it wasn't I wouldn't be able to recognize that anything was wrong - Lynn in Virginia

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  9. #5
    Deal GURU
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    Default

    Quote Originally Posted by faxonfive View Post
    I love when my hubby makes "tator skins" topped with bacon and cheese...then he take french bread and tops it with pesto, sliced tomatoes and mottz cheese...and sticks it under the broiler until the cheese melts!! yum yum....!!!

    Oooh! Those sound really yummy & easy to make!

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  11. #6
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    Yes...it really is...and quick too...he nukes the tators too!!
    Tragedy, sadness, loneliness and despair taught me that life is really a beautiful thing; if it wasn't I wouldn't be able to recognize that anything was wrong - Lynn in Virginia

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  13. #7
    still digging' my way out
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    Default

    Easy Dips, I make and take everywhere

    Santa Fe Dip
    Grease, I use Pam, an 8 x 8 size casserole dish
    1 block of Cream Cheese, soften until can spread evenly in the casserole dish
    1 standard size jar of salsa--options, spread as is over the cream cheese, however, I don't care for chunks, so I whiz my jar in the blender till smooth and spread over the cream cheese.
    Sprinkle with finely shredded cheese, I use the "Mexican" blend, cover in a layer
    Bake at 350 degrees for about 25 minutes, will hot and bubbling, serve with typical dippers

    Pizza Dip,
    Exactly as above, but substitute a jar of Pizza sauce for the salsa, and use an Italian blend
    Serve with an Italian compliment dipper

    Reuben Dip
    Grease, I use Pam, an 8 x 8 size casserole dish
    1/2 lb of a good deli corned beef, or for me I use pastrami, I don't care for corned beef, do a fine chop and place as a layer on in the bottom of the casserole dish
    1 small, the truly small cans of sauerkraut and drain THOROUGHLY, but save the juice.
    Layer the sauerkraut on top of the pastrami/corned beef
    Mix 1/2 cup of mayo
    1/2 cup of Thousand Island Dressing
    Add saved juice to thin a bit.
    You don't want it runny, but easy to pour and spread
    Pour/spread over the sauerkraut, press a bit so it seeps to the meat, an alternative is to mix the sauerkraut with the meat, and often, I do.
    Top with finely shredded Swiss Cheese
    Bake at 350 degrees for about 25 minutes, will hot and bubbling, serve with cocktail rye bread or another typical complimentary dipper

    Artichoke cheese dip
    Grease, I use Pam, an 8 x 8 size casserole dish
    1 cup mayonnaise
    1 cup grated Parmesan cheese
    1 can (14 ounces) artichoke hearts, drained and chopped
    Blend all ingredients
    Bake at 350 degrees for about 25 minutes, will hot and bubbling, serve with a nice water cracker or another typical complimentary dipper

    Gloria

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  15. #8
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    Default artchichoke spinach dip?

    Do you have a recipe for that too

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