What are some simple/quick recipes/foods to serve @ a last minute xmas party.?

veggie tray


fruit tray


relish tray- olives, pickles


finger sandwiches


pizza rolls


Velveeta cheese %26amp; can of chili on crock pot with tortilla chips


chips and dip


cookies


cup cakes


brownies


shrimp and cocktail sauce


frozen meatballs or little weenies in crock pot with one can jellied cranberry sauce and one jar chili sauce


punch- one can frozen orange juice concentrate, one 2 liter ginger ale, one bottle pineapple orange banana juiceWhat are some simple/quick recipes/foods to serve @ a last minute xmas party.?
I always have a cold plate..I serve green and black olives, celery , carrots, broccoli, cauliflower, small pickles, cheeses of several varieties, crackers some sliced salami and at least two kinds of dips, usually ranch, onion, and avocado..What are some simple/quick recipes/foods to serve @ a last minute xmas party.?
try allrecipes.com ~ it's awesome
go to racheal rays website





she has lots of recipes
Besides veggies and dip, fruit and dip.


You could do Little Smokies and BBQ sauce, usually done in a crock pot but put them in a large sauce pan and heat them up that way...very quick to do, then put them into your crock pot that is plugged in and on high so it is getting hot also.





You could do a chili/cheese dip. Cube up Velveeta into a microwave safe bowl, add a can of no bean chili, microwave on low, stirring often until done. Keep it warm in a crock pot, serve with tortilla chips.
QUICK CITRUS COOKIES





1 (12-ounce) box Nilla vanilla wafers


1 (6-ounce) can frozen orange juice concentrate, hawed


½ cup butter, softened


1 (1-pound) box powdered sugar


flaked coconut





Crush vanilla wafers using a rolling pin. Mix the crumbs with the concentrate, butter %26amp; sugar, using an electric mixer. The mixture will be very stiff. Shape mixture into 1” balls. Roll in flaked coconut.





TIP: You can substitute ground walnuts for the flaked coconut





Yield: 2-½ Dozen





PISTACHIO COOKIES





1 package instant pistachio pudding mix


¼ cup cooking oil


1 large egg


¾ cup Bisquick


a few drops of green food coloring





Preheat oven to 350 degrees F. Mix ingredients together to make dough. Roll dough into 1” balls. Place on cookie sheet (do not grease). Gently flatten each cookie. Bake 8 to 10 minutes. Cool on wire rack.





Yield: 15 Cookies





CHOCOLATE-PEPPERMINT LAYERED FUDGE








1-¼ teaspoons butter, softened (no substitutes)


2 ounces cream cheese, softened


2 cups powdered sugar


3 tablespoons baking cocoa


1 teaspoon whole milk


½ teaspoon vanilla extract





Peppermint Layer:





2 ounces cream cheese, softened


2 cups powdered sugar


1-½ teaspoons whole milk


½ teaspoon peppermint extract


¼ cup crushed peppermint candy





Line 8” square pan w/foil; lightly grease foil w/butter %26amp; set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk %26amp; vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk %26amp; peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil %26amp; cut into squares.





CHOCOLATE PRETZELS








1 cup dark chocolate chips


1 cup white chips, divided


1 tablespoon plus ½ tsp. shortening (do not substitute)


About 24 salted or unsalted 3” x 2” pretzels





Cover baking sheet w/waxed paper. Place chocolate chips, 2/3 cup white chips %26amp; 1 tablespoon shortening in microwave-safe bowl. Microwave on medium power for 1 minute; stir. Microwave on medium an additional 1 to 2 minutes, stirring every 15 seconds, until chips are melted when stirred. Using fork, dip each pretzel in chocolate mixture Tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared baking sheet. Place remaining 1/3 cup white chips %26amp; remaining ½ tsp. shortening in small microwave-safe bowl. Microwave on medium power for 15 to 30 seconds, or until chips are melted when stirred. . Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set. Store in airtight container in cool, dry place








Yield: About 2 Dozen Coated Pretzels





STRAWBERRY NUT BREAD





1 16-oz. bag frozen strawberries, thawed %26amp; drained


2 cups granulated sugar


1-¼ cups oil


2 large eggs


3 cups flour


3 tsp. ground cinnamon


1 tsp. baking soda


1 tsp. salt


1 cup coarsely-chopped walnuts





Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans %26amp; set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar %26amp; oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans %26amp; bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks %26amp; cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days





Yield: 2 Loaves





CINNAMON CANDY POPCORN








6 quarts freshly-popped popcorn (1 cup kernels)


12 ounces cinnamon red hots


Granulated sugar


1 cup butter


½ cup light corn syrup


1 tsp. salt


½ tsp. baking soda


1 tsp. cinnamon oil








Heat oven to 250 degrees F. Butter large roasting pan. Place popcorn in prepared pan. Place in oven while preparing glaze. Place red hots in 2-cup measure %26amp; fill to top w/sugar. Boil red hots, sugar, butter, syrup %26amp; salt for 5 minutes. Remove from heat %26amp; add soda and oil. Stir well %26amp; pour over popped corn, tossing quickly to distribute evenly. Bake for 1 hr., stirring every 15 min. Remove from oven. Using metal spatula, scrape popcorn from bottom of pan. Let cool completely in pan. Break into clumps. Store in airtight container at room temperature for up to 1 week.








Yield: 6 Quarts





LATIN AMERICAN SUGAR COOKIES





½ cup butter


½ cup shortening


1-¼ cups granulated sugar, divided


1 large egg yolk


1 tsp. vanilla extract


1 tsp. dried orange ring


2-½ cups all-purpose flour


½ tsp. ground cinnamon


dash of salt


½ cup chocolate sprinkles





Preheat oven to 275 degree F. Lightly grease cookie sheet an set aside. In large bowl, cream butter with shortening and ¾ cup sugar until fluffy. Beat in yolk, vanilla and orange ring. In another bowl, combine flour, cinnamon and salt. Gradually add to creamed mixture, beating well until blended. Sprinkle remaining ½ cup sugar on piece of waxed paper. For each cookie, roll dough into a ball the size of a small walnut. Roll in sugar until completely coated. Place balls of dough about 2” apart on prepared cookie sheet. Grease bottom of glass, dip in sugar and press each cookie down to about ½” thickness. Sprinkle centers with chocolate sprinkles. Bake 20 minutes, then raise temperature of oven to 350 degrees F. Bake for 8 to 10 minutes more, or until lightly browned. Let cookies cool on cookie sheets for 4 minutes. Carefully remove cookies to a plate to cool thoroughly.





Yield: 3 Dozen





BOURBON BALLS








1 cup semi-sweet chocolate chips


20 chocolate wafer cookies


½ cup finely chopped raisins


½ cup powdered sugar


¼ cup bourbon


¼ cup sweetened condensed milk


¼ cup granulated sugar (for garnish)








Put chips into microwave-safe bowl %26amp; heat on medium power for 1 minute. Stir %26amp; repeat until chocolate melts. Put melted chocolate into heat-proof bowl. Bring saucepan w/about 1” of water to a very low simmer; remove from heat Set bowl in pan %26amp; stir until melted Stir crumbs, raisins, powdered sugar %26amp; milk into melted chocolate until evenly combined. Cover %26amp; refrigerate until firm enough to roll into balls (about 45 minutes). With hands, roll into 1” balls %26amp; set on baking sheet. Store in airtight container at room temperature for one day to allow flavors to meld. Store in refrigerator for up to 1 week, or freeze for up to 1 month. To serve, put granulated sugar on plate %26amp; roll balls to coat. Serve at room temperature.








Yield: About 54 Bourbon Balls
Ughhh i dont know but you could look on foodnetowrk.com and go to Rachel Ray. She does all those recipes in 30 minutes and they turn out to be really good. her show is called 30 minute meals. I'm sure on that website you can find something.


Hope it helps!! Good luck!!!


http://www.foodnetwork.com/