Category: Party Munchies

If you are having a poker party, movie night, bible study, study session or other small group gathering, you don’t want to prepare an entire meal, but you DO have to serve something. It’s just the thing that you do. Here is a collection of recipes that will take you a few minutes prepare, but will satisfy everyone.

Shish Kabob

Generally speaking, use sirloin steak and cut in 1 1/2 inch cubes.

  1. Cut the meat, and set on a paper towel to air dry while you prepare the marinade
  2. Mix 3 crushed garlic cloves, 2 TBL Grandpa’s Thunder Powder, and 1/3 C red wine vinegar.
    ALT:  1 tsp paprika, 1/2 tsp cumin and salt, and 1/4 tsp black pepper and turmeric
  3. Slowly drizzle 1/2 C EVOO into the wine mixture whisking continually so that oil emulsifies.
  4. Put meat and oil mixture into a zip lock bag and refrigerate for 2-4 hours
  5. Skewer the meat using metal skewers, putting about 4-5 on a blade.  The skewer should go through the cube of meat ACROSS the grain.  The meat can be set aside for now.  Put smaller pieces together because they will cook at nearly the same speed.
  6. Prepare the pineapple :: Cut off the top and bottom and then quarter the pineapple.  Halve the quarters and then trim off the hard center.
  7. Skewer the pineapple onto a skewer lengthwise
  8. Skewer pearl onions and mushrooms on a skewer – alternating.  Both through the bottom of the stem.  Three each on a skewer.
  9. Cut peppers into three quarter inch by about 3-4 inches.  Skewer peppers twice – bending pepper (but not breaking) so that the skewer will pierce the pepper on both ends.  2-3 peppers on each skewer.
  10. If skewering potatoes or squash, soak the 1 inch cubes for 30 minutes prior to stabbing with the skewer.

Note:  For two people, you should use six skewers.  For four people, you will need twelve skewers.  You can use bamboo skewers if you do not have that many metal ones.  Be sure to soak the bamboo for an hour before grilling, or they may burn.  Be careful to not get bamboo splinters.  They are simply awful.

  1. Put the potatoes on first, followed by the pineapple.
  2. Next put on the onion/mushroom skewers
  3. Finally put on the pepper skewers and the meat

Serve with pita bread or cous cous

If you have a thin drill bit, you can use that to “drill” holes in things like potatoes or carrots that could split when you skewer them.

Party Sub

If you want to be a hit at your next party or potluck, consider making a six foot sub.  HINT:  It is not really six foot long, it just looks that way.

subrollINGREDIENTS

  • 6-8 sub sandwich rolls
  • about 24 slices of provalone cheese
  • 24 slices of ham
  • 30 slices of salami
  • 1 onion – sliced very thin
  • 2 bell peppers – cut into very thin strips
  • 1 head of iceberg lettuce – shredded
  • 4 tomatoes – sliced thin
  • EVOO
  • Optional – Dijon mustard or ketchup

STEP BY STEP

  1. Here is the key:  Cut the tips off all of your sub rolls.  They will eventually fit together (end to end) so that they look like one huge sub (see below).
  2. Cut them lengthwise into sandwich buns
  3. Put thin layer of onions on the subs
  4. Spread lettuce onto the subs
  5. Put tomato and bell peppers on the lettuce
  6. Add your meats, and end with your cheese
  7. Optional – Put on a baking tray and place under the broiler for about 30 seconds to melt the cheese
  8. Set them up on a large tray (as shown to the right) and cover with a towelsub

 

July 4 – Corn Dog Bites

INGREDIENTS

STEP BY STEP

  1. Mix all above together (except hot dogs)
  2. Put hot dogs on sticks and dry them with a paper towel
  3. Dip in mixture then deep fry 3 minutes
    OR Bake at 400º for 8-10 minutes

 

July 4 – Bacon Wrapped Hot Dogs

INGREDIENTS

  • Thin bacon (halved)
  • Hot Dogs
  • Toothpicks

STEP BY STEP

  1. Cut bacon in half
  2. Trim ends off hot dogs
  3. Cut hot dog pieces not quite as wide as your bacon strips
  4. Sprinkle brown sugar on the inside of the bacon strip
  5. Wrap bacon around hot dog and secure with toothpick
  6. Sprinkle with paprika or Grandpa's Thunder Powder or Arghhh Powder
  7. Bake at 400º for 22-24 minutes
    ( Turn halfway through )

Breakfast or Lunch for a Dozen

Breakfast

Bacon on crinkled foil

  1. Preheat the oven to 400º
  2. Crinkle up a  sheet of aluminum foil and put onto a baking sheet
  3. Put bacon onto the foil
  4. Bake 12-18 minutes or until it turns crisp

Scrambled Eggs

  1. Break two eggs per person into a large mixing bowl
  2. Scramble until bubbly and yellow
  3. Scramble about 1 C at a time in a hot skillet
  4. Put into a serving bowl and repeat until all scrambled

Drop Biscuits

  1. Measure 1/2 Cup of Bisquick mix per person
  2. Mix Bisquick according to the directions on the box
  3. The dough should not be runny, but should be stiff
  4. Break off pieces in 1/4 Cup chunks
  5. Put onto a baking sheet
  6. Put baking sheet into the oven with the bacon
  7. Take out when biscuits start to brown
  8. Serve with butter

Lunch

Hamburgers

  1. Use about 1/2 pound of raw hamburger per person
  2. Preheat oven to 350º
  3. Roll into a ball, the squish flat
  4. Put into oven and bake 18 minutes
  5. Flip and add cheese, then bake 4 more minutes

Chipotle’s House Spicy Guacamole – Copy Cat

CLICK HERE for Avocado Tips and Tricks.

Ingredients
1/4 tsp sea salt (to taste)
1 tsp garlic (more or less to taste)
1/4 CU finely diced red onion or Valida
2 seeded habeñero, jalapeno or Serrano peppers (see Variations)
3 limes (approx 2 TBS lime juice)
1/2 tsp salt
Mix and let set 10 minutes
2 ripe avacados (soft, but not squishy)
1/2 CU diced cilantro or parsley
1 few mint leaves
1 diced tomato
1/2 finely minced onion
1 Tomato
1/4 CU Parsley

Instructions
1. Crush avocados
2. Mix in all other ingredients

Variations
1.Substitute seeded jalapenos for heat, but not too hot
2. Add diced tomatoes (cherry is best from my viewpoint)
3. Best to meld for 30 minutes, but impressive to mix at the table.

Pepperoni Pizza Pinwheels

INGREDIENTS

  • 1 PKG Pillsbury crescent rolls
  • Pepperoni
  • Red sauce – Your choice of Marina
  • Mozzarella cheese
  • Parmesan cheese
  • Garlic and onion powder

STEP BY STEP

  1. Spread out a sheet of Pillsbury crescent rolls – lay lat and uncut
  2. Spread a THIN layer of red sauce
  3. Spread out a later of pepperoni
  4. Sprinkle with grated mozzarella and Parmesan cheeses
  5. Season with garlic and/or onion powder
  6. Roll into a long rope
  7. Cut 3/4 inch medallions and place in a lightly greased muffin tin
  8. Bake 25-30 minutes at 350 degrees
  9. Let rest just a few minutes before serving

OPTIONAL FILLINGS

  • Ham and Cheese
  • Turkey
  • Veggie and Cheese
  • Pig in a Blanket

Trail Mix – VARIATIONS

INGREDIENTS are optional based on what you like and what you have on hand

BASE INGREDIENTS FOR ALL RECIPES

  • 3 TBL maple syrup or dark Karo syrup
  • 2 TBL brown sugar
  • 1 TBL molasses
  • 1/2 tsp coarse salt or Maldon salt
  • 1 TBL water
  • 1 TBL canola oil
  • 1 tsp almond extract
  • Toss with 1/4 C melted butter
    ADD AFTER ABOVE INGREDIENTS ARE HEATED
  • 2 C raw old fashioned oats
  • 1/2 C wheat germ
  • Extra ingredients from one of the options below

STEP BY STEP

  1. Heat first eight ingredients in a large pot
  2. Mix together remaining three ingredients from above list and toss till well-coated
  3. Turn out on a coated or greased baking tray – allowing to clump
  4. Bake at 275º for 30 minutes
  5. Stir every 6 minutes
  6. Remove and toss with dried fruits and seasonings while still hot
  7. Bake an additional 15-25 minutes
  8. Let cool and store in zip lock baggies
  9. Makes 4-5 C trail mix – Store in fridge for up to a month

See also “CRACKER JACKS”

Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C chopped pecans
  • 1/4 C sunflower seeds
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Tropical Granola

  • 1/4 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C sweetened coconut flakes
  • 1/4 C roasted cashews
  • 1/4 C banana chips
  • 1/4 C dried pineapple
  • 1/4 C chopped dates
  • 1/2 tsp powdered ginger

Cherry Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/2 C dried cherries
  • 1/4 tsp almond extract
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds

Trail Mix

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C roasted peanuts
  • 1/4 C pecans
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Orange Berry Granola with Pecans

  • 1/4 C dried cranberries
  • 1/4 C Craisins
  • 1/4 C dried blueberries
  • 1/3 C chopped pecans
  • 1 tsp grated orange zest

Pistachio Granola

  • 1/2 C roasted pistachios
  • 1/4 C chopped dates
  • 1/4 C dried chopped mangos
  • 1 TBL additional Karo
  • 1/2 tsp grated orange zest
  • 1/4 tsp alspice

Chex Party Mix

  • 1/2 stick of butter
  • 2 TBL additional Karo syrup
  • 1/4 C pumpkin seeds
  • 1/4 C sunflower seeds
  • 1/2 tsp celery salt
  • 1/2 tsp coarse salt or Maldon salt
  • 1/4 tsp each garlic powder and onion powder
  • 1/4 C Cheerios
  • 1/2 C Rice Chex
  • 1/2 C Corn Chex
  • 1/2 C Wheat Chex
  • Optional:  Add 1/2 C Pretzel Sticks and 1/2 CU of M&M’s after baking has completed

Chicken Wraps

INGREDIENTS

    • 1 Grilled chicken breast – shredded – OPTION: Pork
    • 1 C vermicelli rice noodles
    • 3 Chipotle chiles – chopped
    • 1/2 C Carrot – shredded
    • 1/4 C Cilantro
    • Zest and juice from one orange
    • 1 clove Garlic – minced
    • 2 TBL Hoisin sauce

STEP BY STEP

    1. Soak noodles in boiling water until tender – about 3-5 minutes
    2. Drain, rinse, and leave in colander to finish draining
    3. Put shredded chicken breast in a mixing bowl
    4. Toss with chopped chilies, cilantro and orange parts
    5. Add garlic, carrots, or other vegetables – shredded
      Bell pepper or zucchini is good
    6. Toss in Hoisin sauce
    7. 12 butter or bibb lettuce leaves, washed and dried
      Wrap in lettuce leaves – Tie with butcher twine.
    8. Serve with Hoisin or peanut dipping sauce

A Surgeon’s Knot is a good knot for tying these shut.  Use a little piece of butcher’s string.

This is a good opportunity to try learning the Butcher Knot. This is a knot that you will use many times once you are familiar with it.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.

 

Baked Buffalo Chicken Wings

INGREDIENTS

  • 1 TBL garlic powder
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons cayenne
  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

STEP BY STEP

  1. Heat the oven to 425 degrees F.
  2. Mix together in a paper bag the garlic powder, pepper, salt and cayenne pepper powder
  3. In a large bowl, toss the thawed wings with the cooking oil
  4. Put into the paper bag and shake until coated – save any excess powder in the bag
  5. Arrange the wings in a single layer on two large baking sheets.
  6. Bake until just done, about 35-45 minutes.
  7. Meanwhile create your dipping sauce: In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, and ONLY ONE teaspoon of the vinegar
  8. To coat your cooked wings, in a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco sauce, and the remaining powder from the bag – ALTERNATE:  Simply use Frank’s Red Hot Cayenne Pepper Sauce
  9. Add the wings and toss to coat.
  10. Serve the wings with the celery sticks and blue-cheese dressing alongside.

MENU SUGGESTION

  • Pair these wings with more finger food. Corn on the cob would go nicely.
  • Roasted potato wedges are a good alternative and can be cooked alongside the wings.

 

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips
HTML Snippets Powered By : XYZScripts.com