Recipezaar: Dinner Party,For Large Groups recipes

Pineapple Cake With Cream Cheese Frosting

Mon, 24 Aug 2009 02:27:59 -0400

We love this wonderfully sweet pineapple cake! It's absolutely luscious! It's so cold and refreshing on a hot summer day. Everyone loves this cake, especially my little girl. Make this the day before you serve it if you can. It gives the flavors a chance to blend. -- posted by Realtor by day, Chef by night

Savory Herb Cheesecake

Mon, 24 Aug 2009 10:38:59 -0400

Plan ahead: You can prepare and bake cheesecake up to 1 week ahead and refrigerate. I found this recipe in Woman's Day magazine. I have not tried it but I'm posting it for safe keeping. -- posted by internetnut

Isle of Wight Pies

Tue, 25 Aug 2009 02:30:05 -0400

Sweet tarts! Posted by request Source: Favourite Isle of Wight Recipes, Dorothy Baldock -- posted by Elly in Canada

Cherry Crunch Pie

Wed, 26 Aug 2009 09:57:12 -0400

This recipe was given to me many years ago. I brought it to a company function once and it was requested for the next 15 years. Not your traditional "Pie", but a great mix of textures. Warning.... if you're on a diet, pass on this one. -- posted by Chef Vic #2

Tuna and Bocconcini " Bruschetta "

Fri, 28 Aug 2009 09:29:54 -0400

Bocconcini is one of my favourite cheese. Traditionally made in Campania, Italy, it is a form of fresh mozzarella that is like a soft curd. I would not sub mozzarella in this. Bocconcini means "Little Mouthfuls", which they are! This is not your traditional bruschettta and the recipe is from the Dairy Farmers of Canada. Enjoy! -- posted by Nif

Flavored Coffee

Fri, 28 Aug 2009 10:23:06 -0400

This is how the factories make the flavored coffees you can buy on the grocery shelves. Use real extracts, not artificial ones, for best taste results. Each serving is 6-ounce cups. I found this recipe on Obesity Help. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Ham and Cheese Puffs

Fri, 28 Aug 2009 10:23:47 -0400

My family used to make these for special occasions - or random visitors! They can be baked and frozen, then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste, so I double the dry mustard. I'm gueesing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha. -- posted by Cadillacgirl

Parmesan Crisps With a Kick!

Mon, 31 Aug 2009 01:56:35 -0400

These littls guys look so nice when you recieve a meal at a restaurant and one is standing in your mashed potatoes or pasta dish. These crisps have a bit of a hot zing to them with the crushed chili flakes. Enjoy! -- posted by Nif

The Polish Church Pound Cake

Mon, 31 Aug 2009 02:14:18 -0400

Years ago this was THE most popular and coveted recipe at the Polish church of my youth. The flavoring most used was a butter/vanilla/nut flavoring combination sold locally. The cherries and nuts were not cut fine; thus they formed a pretty pattern in a slice of cake. The cake is moist and flavorful with a lovely texture. Very important to start baking in a COLD OVEN!. And the baking time is LONG! No icing needed. Or wanted! -- posted by Jezski

Blue Cheese-Walnut Wafers

Mon, 31 Aug 2009 11:16:21 -0400

Great appetizer for parties. -- posted by swissms

Warm Blue Cheese Spread With Pecans

Mon, 31 Aug 2009 11:16:34 -0400

Great appetizer for parties. Serve warm with melba rounds. -- posted by swissms

Crispy Prosciutto Pinwheels

Mon, 31 Aug 2009 11:16:55 -0400

A former coworker gave me this recipe years ago. It is a delicious appetizer, perfect for parties. Always enjoyed by all. Be sure to use Champagne mustard as it has a mild flavor. -- posted by swissms

Salsa Cheesecake (Appetizer)

Mon, 31 Aug 2009 11:17:23 -0400

Savory cheesecake appetizer spread. Serve with crackers, Tostito chips or baguette slices. -- posted by swissms

Festive Cream Cheese Dip

Mon, 31 Aug 2009 11:45:00 -0400

A friend brought this to a house social I was having. I insisted she not leave without providing the recipe. She has since moved away and I am now asked to bring this to all parties or events that I attend. It is absolutely wonderful. Enjoy!! -- posted by NanuqsMom

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

Easy Chicken Satay Skewers

Fri, 04 Sep 2009 10:55:30 -0400

The chicken can be grilled the day before and the remaining sauce refrigerated. Reheat chicken on skewers in warm oven, then garnish. You can do this on an indoor grill, an outdoor grill or under the broiler. -- posted by lazy gourmet

Firefly Juice (Punch)

Fri, 04 Sep 2009 11:25:34 -0400

One of the best days that my son had in Kindergarden was the day his teacher made Firefly Juice! My picky 5 year old had his teacher write out the recipe and brought the delicious mixture home from school. This recipe is for a large batch, but we also can make a glass at a time just using smaller amounts. We love it! It's really is good! Cute name. Easy. Fun. Enjoy! -- posted by Jennibear

The Best Potstickers Ever

Fri, 04 Sep 2009 14:57:00 -0400

I took an International Culinary class in College and we learned a Potsticker similar to this one.. I changed it up according to my taste and I have never found one I like better -- posted by GingerlyJ

Cheesecake Bars

Tue, 08 Sep 2009 10:22:12 -0400

These are delicious and can be beautifully decorated for any occasion. Recipe originally from Kraft Foods. -- posted by ncflynns

No Stuffing Cheesy Stuffed Mushrooms

Tue, 08 Sep 2009 11:15:17 -0400

These are a nice easy appetizer, simple store bought biscuits, cremini mushrooms and then stuffed with cheese and baked. It is the easiest dish around and always a show stopper and so good. Just gooey and the perfect flavor it can't get much easier. If you want mozzarella and parmesan or swiss and monterey jack, that is fine. You can use any of your favorite cheeses for this. -- posted by SarasotaCook

All Grown-Up S'mores

Tue, 08 Sep 2009 12:29:57 -0400

Sticky, Chewy, Messy, Gooey by Jill O'Connor is a wonderful book with some of the most delicious-looking desserts!. Found this one there too, the desserts are to die for! A sweet, crumbly graham cracker crust is topped with a dense, very adult, very rich, and very boozy chocolate cream ;).The combination of liquers here is by no means written in stone: dark rum, Grand Marnier, bourbon -- just pick two or three complimentary flavors. BTW - my friend Judy has added this as one of the desserts for her summer blow-out. :) -- posted by Manami

Pumpkin Pecan Layer Cake

Tue, 08 Sep 2009 12:35:00 -0400

Three layers of festive fall flavors create this memorable cake. Land-O-Lakes Cookbook. -- posted by daisygrl64

Ozarks Style Jerky (Beef, Venison, or Critter) - Low Carb

Tue, 08 Sep 2009 12:38:30 -0400

I began making jerky in 1997. I usually make about 20-30 batches per year. I have tried a myriad of recipes and finally came up with my own that I have used almost exclusively for the past 5 or 6 years. I primarily make beef and venison jerky, but have tried a number of other critters with good success (squirrel jerky was one of the toughest jerky's ever!) Hope you like it. I use a CONVECTION STYLE dehydrator (warming coils on bottom, warm air rises...bottom trays dry out first. Must rotate trays at about 12 +/- hours. FORCED AIR style dehydrators are much easier to use, faster, and...I'll buy one when my old convection-style RONCO dehydrator finally breaks. Finally, I know a lot of recipes state to make jerky in your oven. Due to the strong aroma, I make mine in my garage. The aroma is very good, but the seasonings are very strong. I'd compare it to baking 6 or 7 roasts at a time. -- posted by Uncle Eddie

Cranberry Orange Cheese Ball

Tue, 08 Sep 2009 15:44:29 -0400

This tastes great on Keebler's Townhouse Topper crackers! I take this to our holiday get togethers and always have people asking for the recipe...It's very easy to remember since it only has 3 ingredients!!! -- posted by Rollin in the Dough!

Just Fruit Salad

Fri, 11 Sep 2009 11:35:03 -0400

This was an easy, healthy book club offering. -- posted by HobbysGirl

Key Lime Cheesecake Tarts

Mon, 14 Sep 2009 15:12:05 -0400

I love these mini treats! They are beautiful and delicious, the crust is by far the best part! -- posted by Rollin in the Dough!

Aunt Kellie's Spinach Poppy Seed Salad

Mon, 14 Sep 2009 15:48:56 -0400

I really love this recipe, it is great for showers, BBQ's or served with an everyday lunch or dinner. It makes quite a bit of dressing so feel free to 1/2 it. Very simple! -- posted by Rollin in the Dough!

Old Fashioned Hot Buttered Rum

Tue, 15 Sep 2009 11:50:25 -0400

Chase away those winter chills with this traditional hot beverage. Land-O-Lakes Cookbook. -- posted by daisygrl64

Aunt Caron's Crab Dip

Thu, 17 Sep 2009 16:47:45 -0400

my aunt gave my mom this recipe and now we make it for christmas every year when we go over to the house of my father's parents and they can't get enough of it! -- posted by Chef #1345159

Ultimate Sugar Cookies

Mon, 21 Sep 2009 00:53:38 -0400

family holiday cookies -- posted by Chef #1345159

Honey and Orange Madeleines

Mon, 21 Sep 2009 11:40:24 -0400

Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour -- posted by **Jubes**

Baked Shrimp Mushroom Caps

Mon, 21 Sep 2009 12:46:21 -0400

Something I whipped up for Thanksgiving. -- posted by Chef #1389515

Apple Spice Crumb Cake

Mon, 21 Sep 2009 13:12:41 -0400

This recipe is from the "best foods" website. Looks amazing and just in time for Thanksgiving! It had good reviews so I will try this tonight! -- posted by Dizalexa

Easy Flatbread/Crackers With Salt & Pepper

Mon, 21 Sep 2009 13:41:25 -0400

I needed a light savory cracker for Ed's Tuna Tartare so I thought eggroll wrappers! These are so super easy and really delicious. You can add whatever herbs or seeds you like. I just baked them whole and let our guests break off pieces but you can pre cut them into shapes prior to baking. Little circles would be cute! I used the Melissa's brand of egg roll wrappers found in the produce aisle of the grocery store. Also, feel free to use any other kind of oil, canola, safflower... whatever you have. Great flat bread! -- posted by Trinkets

Chrise's Yummy Dip!

Thu, 24 Sep 2009 14:26:57 -0400

i went to a restaurant in Adelaide, and had a dip platter. so i tried to reproduce all of the things i could taste. it turned out delicious! -- posted by newy65

Cream Cheese Stuffed New Potatoes

Fri, 25 Sep 2009 16:34:30 -0400

By Paula Deen -- posted by Baker*Chick

Bunko Dip (Sage Sausage & Cream Cheese)

Mon, 28 Sep 2009 02:10:20 -0400

We make this popular warm dip a lot. It is always a hit and only takes 20 or so minutes to make. I like using Frito Scoops with this dip...but any sturdy chip will do. -- posted by Uncle Eddie

Chocolate Fudge Layer Cake

Mon, 28 Sep 2009 10:53:47 -0400

This is a Kraft adapted recipe. It is fudgey and oh so moist. Very chocolately and easy to prepare. Just like you'd expect in a restaurant! Guaranteed rave reviews! -- posted by Chef #880889

Cosmo Fruit Punch

Mon, 28 Sep 2009 14:01:29 -0400

Found this recipe in a magazine called Shortcut to Holiday Cooking...I love a good Cosmo and thought this would be perfect to serve at any gathering I have...Putting here for safe keeping as I am always on Recipezaar and forget what cookbook I had a recipe in... -- posted by CIndytc

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Top Secret Stuffed Mushrooms

Tue, 29 Sep 2009 11:22:18 -0400

I have been making these stuffed mushrooms for years. It is mandatory that I bring them to every single family function. Hope you enjoy them! -- posted by FeelinYummy

Aunt Edna's Persimmon Pudding

Thu, 01 Oct 2009 01:17:32 -0400

This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world. -- posted by Chef Curt

Pina Colada Fruit Dip

Mon, 05 Oct 2009 13:51:59 -0400

This is the dip I serve on my fruit trays at catered events. People always love it and I know my kids do as an after school snack or light lunch -- posted by GingerlyJ

Chocolate No Bake Bundles

Mon, 05 Oct 2009 16:46:00 -0400

Yes ... a desert from me. I'm not too much into desserts, but this is worth mentioning. My girlfriend made these for a bridal shower we both attended last month and they are absolutely delicious. Crunchy, sweet and even though I like chocolate, I'm not a "chocoholic," so for me to really like these, it says a lot. They just firm up on the counter and take minutes to make. A perfect like snack for a party. She found the recipe in a small local cookbook from her home town in TX. She cooks very little, but loves to bake, however, she admits ... her idea of baking is never having to turn on the oven. Well, this was the perfect dish for her and it was a hit with everyone. So I had to share. -- posted by SarasotaCook

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Fig , Caramelized Onion and Blue Cheese Tart

Tue, 06 Oct 2009 11:39:31 -0400

Great appetizer! -- posted by Lambkyns

Strudel = Old Fashion

Wed, 07 Oct 2009 12:17:01 -0400

This recipe makes the best flaky crust! You could use any type filling you like instead of the apricot jam, sweetened apple slices could be substituted. Remember, the crust needs to be mixed the day before. For ease of preparation you could combine the first 4 ingredients in the work bowl of a food processor - pulse until well combined. This is such a beautiful and delicious dessert! -- posted by Jb Tyler, TX

Meltaway Banana Bars With Pecans

Wed, 07 Oct 2009 16:09:05 -0400

Ever wish you could bake with no measuring spoons and cups of this and that? THen you'll love my buttery banana bars with pecans! If you can pour things in a pan, you can make these delicious bars! You will not find this recipe anywhere else. -- posted by Chef Florida Janie

Bite Size Chili Relleno Squares

Mon, 12 Oct 2009 12:02:27 -0400

These gooey, cheesy, ever so slightly Appetizers are perfect for a party -- posted by GingerlyJ

Banana Split Squares

Mon, 12 Oct 2009 16:56:53 -0400

Crowd pleasing banana splits. Perfect for an occasion. Plan ahead as this dessert needs to be freezed. This can be made the day before serving, just keep in freezer covered until ready to serve. Land-o-Lakes Cookbook. -- posted by daisygrl64

Earl Grey Tea Cookies

Mon, 12 Oct 2009 17:17:19 -0400

These cookies are great for a traditional high tea.. they are so pretty and fragrant -- posted by GingerlyJ

Pumpkin Spice Cake With Honey Frosting

Tue, 13 Oct 2009 15:28:51 -0400

These cupcakes were amazing. Made for my sister's baby shower in the fall. Adapted from Sandra Lee's Semi Homemade magazine. Her recipe was for a 9 inch cake. I adapted it to make approx. 48 cupcakes and made the frosting from scratch. -- posted by Super San Mateo Chefs

Strawberry Pretzels Dessert - Lila Stafford

Wed, 14 Oct 2009 14:05:10 -0400

Strawberry Pretzel Treat -- posted by Lastar Wellness

Ham and Cheese Strudels Appetizer ( Paula Deen)

Thu, 15 Oct 2009 16:21:01 -0400

This is a recipe that I found in Paula Deen's special magazine publication May/June 2009. It is the party issue. This recipe was inhaled by guests and family at our house. It is definitely time consuming so plan on it taking more time than you think but it is worth it. It is definitely a keeper flavor wise as the caramelized onions bring out the ham and cheeses. The honey mustard mayo is a great undercurrent. Great for parties and gatherings like baby showers, showers, brunches, etc. Enjoy! ChefDLH -- posted by ChefDLH

Eclair Cake

Thu, 15 Oct 2009 16:33:03 -0400

I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere! -- posted by NicoleLarson

Sweet Milk Dinner Rolls

Fri, 16 Oct 2009 17:34:28 -0400

I've tried alot of recipes for dinner rolls but I always come back to this one. they are just sweet enough and go great with a bit of honey butter -- posted by GingerlyJ

Gourmet Danish Bitty Almond Cakes

Fri, 16 Oct 2009 17:40:30 -0400

NOTE: you need muffin and/or mini-muffin pans to do this! From a cooking magazine, this is a delicious taste of Copenhagen that makes a lovely finger food dessert for dinner parties and high teas. (Or in my case, getting drunk with my friends watching The Golden Girls.) For the almond paste, I recommend Recipe #389810 rather than storebought. Since I use a convection oven, I had to adjust the time downward. Yields about 24 mini-muffin sized cakes. -- posted by the80srule

Hartness House Inn Apple Normandy Cheesecake

Fri, 16 Oct 2009 17:49:24 -0400

The Hartness House Inn, in picturesque Southern Vermont is located in historic Springfield in that state's renowned Green Mountains country. Overnight chilling time not included in preparation time. -- posted by Molly53

High Tea Caramel Chocolate Bars With Shortbread Crust

Fri, 16 Oct 2009 17:49:56 -0400

Copied from the Tribune, posting for safekeeping and I'm tired of news clippings laying around everywhere. Sooo yummy and decadent! Great for parties and high tea, although I'm going to be honest and say that I ate these after I knocked back a bottle of cheap Chianti while watching The Jeffersons when I had nothing else to do on a Friday night. -- posted by the80srule

Colorado Mel's Glazed-Chocolate-Cheesecake-Cupcakes

Fri, 16 Oct 2009 17:51:22 -0400

These are my favorite cupcakes from when I was young! They're so delicious, they're easy to make, and everyone always wants the recipe. :) My mom used to spread the extra glaze between graham crackers and we would eat them after they hardened. Those were so good that sometimes we would just make the glaze recipe minus the cupcakes! -- posted by Colorado Mel

Almond Tahini Date Balls

Mon, 19 Oct 2009 13:55:41 -0400

Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due. -- posted by the80srule

Soft Banana Cookies With Splenda Sugar Blend by Kim

Mon, 19 Oct 2009 21:07:44 -0400

This recipe produces soft, cookies that taste even better the next day. This is a great recipe to use for family functions or just to use up your browning bananas. A half cup of chocolate chips or walnuts make great additions. If you are skeptical that these taste great with Splenda (you can't even tell), then add 1/2 cup of sugar in place of the Sugar Blend. These cookies will be a hit. -- posted by KRice, PA

Baked Vidalia Onion Dip

Mon, 19 Oct 2009 21:10:01 -0400

This dip is sweet and savory and oh so good with baked garlic chips -- posted by GingerlyJ

Jimmy Deans's Balls

Mon, 19 Oct 2009 21:11:14 -0400

I remember this was my grandmothers go to appeitzer for parties -- posted by GingerlyJ

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Chicken Parmesan

Tue, 20 Oct 2009 17:33:55 -0400

I take 3 pounds of chicken breast and slice into strips to make this version go father. Using more crumbs to coat stretching the meal to serve a touch more. Instead of 5 breasts I have 30-35 strips. Serve on crispy Italian roll or over pasta. Freezes well. -- posted by ~Rita~

Sour Cream Cheese Puffs

Tue, 20 Oct 2009 17:46:58 -0400

Recipe by Annie Darling, Minneapolis MN. Annie says "she makes these pretty little puffs for all occasions - from a football party to a wedding rehearsal dinner." tasteifhome.com//appetizers -- posted by Manami

Smoked Salmon & Olive Tapenade Baguette Slices

Wed, 21 Oct 2009 12:44:47 -0400

This is a quick appetizer which is always a hit. It is light enough but has rich flavors to make it the perfect bite size appetizer. Now if you are really short on time ... you can actually buy some baguette slices ready to use, and also the olive tapenade which there are several good brands available these days. But make the tapenade ahead and then it takes just minutes to put these all together. -- posted by SarasotaCook

Strawberry Ghosts

Thu, 22 Oct 2009 15:03:10 -0400

Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success! -- posted by Yesi09

Sensational Rice Custard Pudding

Fri, 23 Oct 2009 15:51:24 -0400

This is a very old recipe that was my husband's grandmother's own creation. She was well known for her cooking and baking. I have been making this for over 40 years and always get raving reviews. Once, a cousin gifted me with a very large glass bowl that had 8 smaller serving dishes. She included a note that this was to become 'the family dinners rice custard pudding bowl' as everyone requested that I make it for all our gatherings! For a creamier custard pudding, use Aborio rice or a medium grain rice; I prefer the short Aborio rice. Never use instant rice. You may wish to use less sugar as this is a very sweet custard pudding, due to the condensed milk. I hope this becomes a favorite of your family too! -- posted by Debaylady

New York Cheesecake With Cranberry Port Topping

Mon, 26 Oct 2009 13:15:49 -0400

I made this version of New York cheesecake for Thanksgiving dessert and it was a big hit. The cranberry topping is great served over vanilla ice cream, too! -- posted by Irmgard

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Senora Lopez's Sangria

Mon, 26 Oct 2009 18:09:57 -0400

I got this recipe from my Spanish teacher, who was from Bogota, in the early 1970s. Because of the long chilling time, the fruit gets kind of funny-looking, but it's wonderful to eat when the sangria is gone! I'm guessing at the number of servings. Prep time does not include chilling time. -- posted by Chocolatl

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Chex Muddy Buddies

Thu, 29 Oct 2009 11:59:32 -0400

220 calories each 1/2 cup serving . 9 g. of fat. so good and chocolatey..... crunchy and even better if you refridgerate them for 1-3 hours.. 1 serving = 1/2 cup muddy buddies -- posted by Chef #1417491

Magnolia Red Velvet Cupcakes W/ Vanilla Buttercream And/Or Cream

Thu, 29 Oct 2009 16:24:09 -0400

The famous Magnolia Red Velvet Cupcakes with the original Vanilla Buttercream Frosting or try Cream Cheese Frosting for a little variation, mix-n-match, or even try swirling the two on top in a sort of ying/yang or marbled pattern...if you add a little bit of food coloring to one of them you can make a very unique treat. I've done it with hues of soft yellow, pink, purple, green, etc depending on the occasion where I was serving it! -- posted by GoldsmithLissa

Magnolia Vanilla Buttercream Frosting

Thu, 29 Oct 2009 16:26:07 -0400

From New York's legendary Magnolia Bakery. Yields 24 cupcakes or 1 cake (see note below for triple layer cake) Nota Bene: - always allow baked goods to cool sufficiently before icing. - Use and store at room temperature because icing will set if chilled. - Can be stored in an airtight container for up to 3 days. -- posted by GoldsmithLissa

Chocolate Mint Cookies

Sun, 01 Nov 2009 09:42:15 -0500

made with Andes Creme de Menthe mints! They're a treat that can be made anytime, but in my house they're most popular around Christmas and super easy to make! -- posted by Chef #1345159

Slow Cooker Potatoes Au Gratin by Kim

Mon, 02 Nov 2009 17:16:14 -0500

This is a great recipe to use for gathering. Scale it down for an intimate family dinner. Enjoy -- posted by KRice, PA

Snowball Cake

Mon, 02 Nov 2009 22:11:57 -0500

This snowball cake was on the cover of food & family magazine I received yesterday, it looked so good, I had to make it last night. It was exactly as I hoped. I used my Pampered Chef Batter bowl to bake mine in and it turned out great. Can't wait to make this during the holidays -- posted by Vseward (Chef~V)

Pickle Wrap Dip

Mon, 02 Nov 2009 22:14:12 -0500

The yummy taste of pickle wraps with only 1/2 the hassle! -- posted by grungezombie

Parmesan Cheese Dip / Spread

Wed, 04 Nov 2009 12:06:09 -0500

This yummy recipe comes from my friend Elaine. She brought it to a party and after only one bite everyone was asking for the recipe. It is very good with your favorite crackers but is even better w/ sliced fresh bread. I think it would even be good over steamed broccoli as well. The next time I make it I plan to bake some in bite sized pastry shells and see how that turns out. -- posted by Joanna570

Loaded Potato Potluck

Wed, 04 Nov 2009 13:50:12 -0500

Be the hit of the party with this full-flavored take on the classic baked potato with all the fixins. Carnation provides a creamy texture to a mix of hearty potatoes, cheddar cheese, bacon and green onions. With this dish you wont have anything left to take home! Taken from Very Best Baking.com I have added some extra spices....cayenne, Mrs Dash what ever I am in the mood for or cooking it with! -- posted by Dyenana

Old Fashion Donuts (Basque Rosquillas)

Fri, 06 Nov 2009 12:19:52 -0500

This was my beloved amatxu's (mom's in basque) recipe for donuts. We used to eat the all the time during cold winter afternoons with spanish style chocolate (that means ridiculously thick hot chocolate... yum!!!). I just wanted to share her awsome coocking with everybody. They are delicuious and very easy to make. The anissette kick is wonderful!!! Enjoy -- posted by Holmes Basque

Lemon Velvet Cake Made With Splenda

Fri, 06 Nov 2009 14:51:09 -0500

Once in a while, we still have to have a rich, tasty, dessert even when we're diabetic or dieting. This one has about 1/3 less carbs than a regular lemon velvet cake. It's still a little high if you're watching your carbs so mind your serving sizes. It's NOT low carb but it is significantly lower than regular. -- posted by Realtor by day, Chef by night

100 Calorie Pumpkin Tartlets

Fri, 06 Nov 2009 16:02:11 -0500

Yum! Tastes like pumkin pie but without all the guilt. I love that these are already portioned out so I never overdue it. -- posted by Realtor by day, Chef by night

Uncle 12's Scalloped Potato's

Sun, 08 Nov 2009 19:35:42 -0500

I was thumbing through the family cookbook and found a couple variations for scalloped potatos..I referred to both recipes and tweeked it a bit. I prefer to leave the skins on, but it's up to you, tastes great either way. -- posted by Uncle 12

Val's Cranberry Salsa

Wed, 11 Nov 2009 10:27:48 -0500

My friend Val shared this recipe with me last year. It is a new favorite, and one that I plan on taking many places over the holiday season, as it is different. Best served with Wheat Thins, this salsa is yummy and a must try! The original recipe called for a 1 pound package of cranberries; I've found that fresh cranberries are now packaged in 12 oz. portions, and this size works. Don't forget to allow time for chilling, to allow flavors to develop...This will make enough for 2 blocks of cream cheese, so you have 1 to serve, and 1 to share! -- posted by alligirl

Hot Artichoke and Red Pepper Dip

Wed, 11 Nov 2009 12:42:37 -0500

I got this from Kraft Foods. I am posting for safe keeping. -- posted by Jane from Ohio

Cranberry Punch

Thu, 12 Nov 2009 00:24:24 -0500

from the book "Cranberry Summer", by Wende & Harry Devlin, published in 1992. Also the hardest recipe to find !! -- posted by rpsj2

Caramel Apple Streusel Cheesecake

Fri, 13 Nov 2009 12:34:56 -0500

I had found this recipe in Taste of Home and lost it. I refound it in the Woman's World Magazine. We love this cheesecake! I did not use their crust, I used the crust came from a recipe from littleturtle - Best Lemon Cheesecake Ever (Thank you) -- posted by Chef #240220

Ali's Real Crab Crab Dip (Hot or Cold)

Tue, 17 Nov 2009 01:06:18 -0500

This is a slightly spicy crab dip. May be served hot or cold. To be served with toasted with ciabatta bread. YUM! I created this recipe after eating a crab dip sandwich (ciabatta bread, swiss cheese and crab dip) at The Marina Cafe in Jacksonville, NC. -- posted by Ali-Cat Roberts

Mini Crab BLT Sandwiches With Roasted Tomatoes & Avocado

Tue, 17 Nov 2009 21:31:25 -0500

These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner. -- posted by SarasotaCook

Bacon-Crab Mushroom Caps

Wed, 18 Nov 2009 01:26:35 -0500

This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread. -- posted by Catnip46

Mini Cheese Balls

Fri, 20 Nov 2009 16:09:58 -0500

A fun little appetizer to add to your party buffet table. Also makes a great snack for those teen sleepovers! You can make these up to 2 weeks ahead of time, just wrap well and freeze. Prep and cooking time does not include the 2 hours needed for chilling. -- posted by Chef Buggsy Mate

Herbed Spinach Stuffed Mushrooms

Fri, 20 Nov 2009 16:14:25 -0500

A tasty dish for a dinner party or gathering. It also makes a fun dinner, just serve along side a big salad or cup of soup. -- posted by Chef Buggsy Mate

Crispy Mini Florentine Cups

Fri, 20 Nov 2009 16:41:44 -0500

This is a tasty little tidbit that is perfect for any get together or party. Best of all they are quick and simple to make! -- posted by Chef Buggsy Mate

Lemon-Soy Chicken Wings

Fri, 20 Nov 2009 16:43:33 -0500

Super simple, but irresistible! I'm not allowed to show up at any holiday parties without these. -- posted by Booted Bear

White Chocolate Layer Cake With Cranberry Filling

Sat, 21 Nov 2009 13:24:22 -0500

Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time. -- posted by Annacia