Open Houses are a great way to get to know your neighbors as
well as celebrate special events. We
love to open our home to others and want them to feel welcome and be able to
come and go. There is no better way to entertain than
to share your home and lots of great food.
Here are examples of some of our favorite recipes that we love to use to entertain:
HOT
APPETIZERS: We generally choose one type of meatball served in a
crockpot and one of the hot canapés that can be replenished every hour during the
Open House!
COCKTAIL
MEATBALLS
2lb frozen meatballs (bought or homemade)
2-14oz bottles catsup
1-10oz jar apple jelly
1Tbs BEST FOR BEEF
Combine catsup, jelly and herbs in crockpot on low, then add meatballs and cook for 1 hour or until warmed through. Serve with skewers!
2lb frozen meatballs (bought or homemade)
2-14oz bottles catsup
1-10oz jar apple jelly
1Tbs BEST FOR BEEF
Combine catsup, jelly and herbs in crockpot on low, then add meatballs and cook for 1 hour or until warmed through. Serve with skewers!
TAMALE
BITES
2c
crumbled corn bread
1-10oz can enchilada sauce
1/2tsp salt
1Tbs TEX-MEX
1 1/2lb ground beef
1-8oz can tomato sauce
1/2c shredded Monterey jack cheese
Combine crumbs, 1/2c enchilada sauce, salt, herbs and then add ground beef and mix well. Shape into balls, place in baking dish and bake at 350 degrees for 18-20 minutes. May freeze, reheat at 350 degrees for 30 mins in a covered pan. Heat remaining enchilada sauce with tomato sauce and serve over the meatballs sprinkled with cheese.
1-10oz can enchilada sauce
1/2tsp salt
1Tbs TEX-MEX
1 1/2lb ground beef
1-8oz can tomato sauce
1/2c shredded Monterey jack cheese
Combine crumbs, 1/2c enchilada sauce, salt, herbs and then add ground beef and mix well. Shape into balls, place in baking dish and bake at 350 degrees for 18-20 minutes. May freeze, reheat at 350 degrees for 30 mins in a covered pan. Heat remaining enchilada sauce with tomato sauce and serve over the meatballs sprinkled with cheese.
SWEET
& SOUR PORK BALLS
3lb
ground pork
3-5 3/4oz cans water chestnuts, drained and chopped
1 1/2c chopped green onions
1Tbs chopped fresh GINGER
2tsp salt
3Tbs soy sauce
4 beaten eggs
1 1/2c bread crumbs
Cornstarch
Mix 1st 7 ingredients together, add bread crumbs just until combined and chill 1 hour. Shape into 1” balls and roll in cornstarch. Brown in hot oil, remove to roasting pan, cover and bake at 350 degrees for 15-20 minutes. May freeze, reheat at 350 degrees for 30 mins in a covered pan. Serve coated with the following sauce:
3-5 3/4oz cans water chestnuts, drained and chopped
1 1/2c chopped green onions
1Tbs chopped fresh GINGER
2tsp salt
3Tbs soy sauce
4 beaten eggs
1 1/2c bread crumbs
Cornstarch
Mix 1st 7 ingredients together, add bread crumbs just until combined and chill 1 hour. Shape into 1” balls and roll in cornstarch. Brown in hot oil, remove to roasting pan, cover and bake at 350 degrees for 15-20 minutes. May freeze, reheat at 350 degrees for 30 mins in a covered pan. Serve coated with the following sauce:
2c pineapple juice
1c vinegar
1/4c soy sauce
2/3c sugar
1 1/2c broth
1/3c cornstarch
Bring 1st 5 ingredients to a boil, then add cornstarch in a little water to thicken.
1c vinegar
1/4c soy sauce
2/3c sugar
1 1/2c broth
1/3c cornstarch
Bring 1st 5 ingredients to a boil, then add cornstarch in a little water to thicken.
SAUSAGE
& CHEESE CANAPES
2lb
sausage
1lb Velveeta cheese
1tsp Worcestershire sauce
1Tbs ITALIAN PESTO
2 loaves party rye
Brown meat in a deep skillet and drain fat. Add cheese, Worcestershire sauce and herbs until cheese is melted. Toast one side of bread and place meat mixture on top, then freeze. Reheat at 350 degrees for 15 mins or until warm and bubbly.
1lb Velveeta cheese
1tsp Worcestershire sauce
1Tbs ITALIAN PESTO
2 loaves party rye
Brown meat in a deep skillet and drain fat. Add cheese, Worcestershire sauce and herbs until cheese is melted. Toast one side of bread and place meat mixture on top, then freeze. Reheat at 350 degrees for 15 mins or until warm and bubbly.
CHEESY
SHRIMP CANAPES
10 slices of bread
2Tbs butter
1/2tsp FISHERMAN’S CHOICE
4oz cooked, chopped shrimp
1/2c shredded Swiss cheese
1/3c mayonnaise
1/2c bread crumbs
Cut 20-2” circles from bread and use scraps to make crumbs. Melt butter and thyme, brush on circles and bake at 350 degrees for 10 mins or until golden. Combine remaining ingredients and shape into 20 balls. Lightly press shrimp balls onto toasted circles and then broil 10 minutes or until hot and bubbly.
2Tbs butter
1/2tsp FISHERMAN’S CHOICE
4oz cooked, chopped shrimp
1/2c shredded Swiss cheese
1/3c mayonnaise
1/2c bread crumbs
Cut 20-2” circles from bread and use scraps to make crumbs. Melt butter and thyme, brush on circles and bake at 350 degrees for 10 mins or until golden. Combine remaining ingredients and shape into 20 balls. Lightly press shrimp balls onto toasted circles and then broil 10 minutes or until hot and bubbly.
SPICY
APPETIZER BALLS: In a food processor, combine 8oz Velvetta
cheese, 1 egg, 1 1/2c flour, 2tsp baking powder, 1Tbs CHILI COMBO and 1/2 c melted butter. Blend together until
mixture has an almost dough-like texture. Form into 1 inch round balls and
place on greased cookie sheet. Bake at 350 degrees for 5 to 10 minutes until
light browned.
CHEESE
BALLS: We serve a couple cheese balls with a variety of crackers
or apple slices
FOUR
CHEESE BALL
1c shredded Swiss cheese
1c shredded Velveeta cheese
4ox cream cheese
1/4c mayonnaise
1tsp Worcestershire sauce
2Tbs chopped pimento
2Tbs finely chopped green pepper
1Tbs VEGGIES & MORE
1/2c crushed potato chips
1Tbs Parmesan cheese
Combine 1st three cheeses with mayonnaise, Worcestershire sauce, pimento and green pepper. Chill, then shape into balls and roll in a mixture of chips and Parmesan cheese. Serve with crackers or apple slices.
1c shredded Swiss cheese
1c shredded Velveeta cheese
4ox cream cheese
1/4c mayonnaise
1tsp Worcestershire sauce
2Tbs chopped pimento
2Tbs finely chopped green pepper
1Tbs VEGGIES & MORE
1/2c crushed potato chips
1Tbs Parmesan cheese
Combine 1st three cheeses with mayonnaise, Worcestershire sauce, pimento and green pepper. Chill, then shape into balls and roll in a mixture of chips and Parmesan cheese. Serve with crackers or apple slices.
DILLED CHEESE
BALL
1
1/4c whole almonds, chopped
1-8oz cream cheese
1/2c mayonnaise
4Tbs crumbled bacon
1Tbs chopped green onion
1Tbs chopped fresh DILL
Toast almonds. Combine 1/2c toasted chopped almonds, cream cheese, mayonnaise, bacon, green onion and dill. Cover and chill overnight and then form into 2 balls and roll in remaining almonds.
1-8oz cream cheese
1/2c mayonnaise
4Tbs crumbled bacon
1Tbs chopped green onion
1Tbs chopped fresh DILL
Toast almonds. Combine 1/2c toasted chopped almonds, cream cheese, mayonnaise, bacon, green onion and dill. Cover and chill overnight and then form into 2 balls and roll in remaining almonds.
GOURMET
HERB BALL
80z
cream cheese
2Tbs butter
1 minced garlic clove
1Tbs each fresh PARSLEY, BASIL, THYME and DILL
GARLIC PEPPER
Blend cream cheese, butter, garlic, and herbs until well combined. Refrigerate for 1 hour then form into a ball and sprinkle with GARLIC PEPPER. Serve with crackers.
2Tbs butter
1 minced garlic clove
1Tbs each fresh PARSLEY, BASIL, THYME and DILL
GARLIC PEPPER
Blend cream cheese, butter, garlic, and herbs until well combined. Refrigerate for 1 hour then form into a ball and sprinkle with GARLIC PEPPER. Serve with crackers.
TRIPLE
CHEESE BALL
8oz
cream cheese
4oz blue cheese, crumbled
3/4 cup dried cranberries, finely chopped
2Tbs snipped CHIVES
1c finely chopped toasted pecans
Mix together cheeses, cranberries and chives and form into a ball. Roll in chopped pecans and refrigerate covered overnight. Serve at room temperature.
4oz blue cheese, crumbled
3/4 cup dried cranberries, finely chopped
2Tbs snipped CHIVES
1c finely chopped toasted pecans
Mix together cheeses, cranberries and chives and form into a ball. Roll in chopped pecans and refrigerate covered overnight. Serve at room temperature.
HARVEST
CHEESE BALL
8 oz cream cheese
1/4c craisins, chopped
1tsp HARVEST SPICE
1/4c each of pistachios, roasted pumpkins seeds, pecans, and sunflower seeds, chopped together
1Tbs chopped dried apricots
Combine cream cheese, chopped craisins and HARVEST SPICE, place in plastic wrap and form into a ball. Refrigerate 2 hours. Roll in a combination of chopped nuts, seeds and apricots and press mixture into the ball.
1/4c craisins, chopped
1tsp HARVEST SPICE
1/4c each of pistachios, roasted pumpkins seeds, pecans, and sunflower seeds, chopped together
1Tbs chopped dried apricots
Combine cream cheese, chopped craisins and HARVEST SPICE, place in plastic wrap and form into a ball. Refrigerate 2 hours. Roll in a combination of chopped nuts, seeds and apricots and press mixture into the ball.
CHUT-NUT BALL
2 (8oz) pkg cream cheese, softened
1 (9oz) jar Mango chutney
1tsp FIVE SPICE
2/3c sliced almonds
Stir together first three ingredients until well blended. Shape into a ball and chill 30 minutes. Roll in almonds and serve with graham crackers.
1 (9oz) jar Mango chutney
1tsp FIVE SPICE
2/3c sliced almonds
Stir together first three ingredients until well blended. Shape into a ball and chill 30 minutes. Roll in almonds and serve with graham crackers.
HERBED
TRIPLE CHEESE BALL
8oz
cream cheese
4oz cheddar cheese, grated
4oz blue cheese, crumbled
1Tbs HERB SPRINKLE
Mix together cheeses and herb blend, then form into a ball and refrigerate covered overnight. Serve at room temperature.
4oz cheddar cheese, grated
4oz blue cheese, crumbled
1Tbs HERB SPRINKLE
Mix together cheeses and herb blend, then form into a ball and refrigerate covered overnight. Serve at room temperature.
SPREADS:
We
choose two spreads to serve with a variety of crackers
CRAB
SPREAD
1-9oz
cream cheese
1/2c mayonnaise
1/2c grated Cheddar cheese
1Tbs GARLIC HERB
1tsp Worcestershire sauce
6oz frozen crabmeat
Combine cheeses, mayonnaise, herbs and Worcestershire sauce, then add the crabmeat. Refrigerate overnight to combine flavors and then serve with crackers.
1/2c mayonnaise
1/2c grated Cheddar cheese
1Tbs GARLIC HERB
1tsp Worcestershire sauce
6oz frozen crabmeat
Combine cheeses, mayonnaise, herbs and Worcestershire sauce, then add the crabmeat. Refrigerate overnight to combine flavors and then serve with crackers.
SPICED
BERRY SPREAD
8oz
cream cheese
1/2c whole berry cranberry sauce
1/4c orange marmalade
1tsp HERBAL ESSENCE
1/4c toasted slivered almonds
Combine all ingredients in a food processor until smooth. Refrigerate overnight to blend flavors then serve with crackers.
1/2c whole berry cranberry sauce
1/4c orange marmalade
1tsp HERBAL ESSENCE
1/4c toasted slivered almonds
Combine all ingredients in a food processor until smooth. Refrigerate overnight to blend flavors then serve with crackers.
SPINACH
SPREAD: Cream together 8
ounces softened cream cheese, ½c melted butter, ½c sour cream and 1Tbs GARDEN HERB gourmet blend. Add 8 ounces frozen chopped spinach, thawed
and well-drained. Refrigerate 2
hours.
CURRIED CHICKEN SPREAD
1 (8oz) pkg cream cheese, softened
½ (9oz) jar Mango chutney
1Tbs CURRY COMBO
2 cups diced cooked chicken
Beat together cream cheese, mango chutney and spice until well blended, then add chicken. Serve with mini rice cakes.
½ (9oz) jar Mango chutney
1Tbs CURRY COMBO
2 cups diced cooked chicken
Beat together cream cheese, mango chutney and spice until well blended, then add chicken. Serve with mini rice cakes.
SNACKS: We
generally have pick-up nut snacks, either sweet or savory, located around the
house or on the serving table.
SPICED
FRUIT & NUTS
1tsp
butter
1/4c honey
1tsp SWEET SPICE
1/3c each almonds, pecans and walnuts
1/2c raisins
1/2c dried cranberries
Melt butter in skillet over medium heat then add honey and SWEET SPICE and cook 2 mins. Add nuts and continue to cook for 8 mins stirring frequently. Stir in raisins and cranberries. Spread onto greased baking sheet to cool.
1/4c honey
1tsp SWEET SPICE
1/3c each almonds, pecans and walnuts
1/2c raisins
1/2c dried cranberries
Melt butter in skillet over medium heat then add honey and SWEET SPICE and cook 2 mins. Add nuts and continue to cook for 8 mins stirring frequently. Stir in raisins and cranberries. Spread onto greased baking sheet to cool.
SWEET & SPICY PEANUTS: Whisk together 1 egg white and 1tsp water until frothy
then add to 4c peanuts and toss to coat.
Combine 1c sugar and 1Tbs B-B-Q SPICE and then add to nuts to coat evenly.
Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins,
stirring every 15 mins. Remove from
oven, stir to separate and cool.
ROSEMARY
WALNUTS
2Tbs
butter
2Tbs olive oil
1lb walnut halves
11⁄2Tbs ROSEMARY
1tsp paprika
2tsp salt
Melt butter and oil and then add nuts and stir to coat. Sprinkle nuts with ROSEMARY, paprika and salt and toss to coat. Spread nuts on cookie sheet and bake at 325 degrees for 20 mins., shaking and stirring often. Drain on paper towels and cool completely before storing in air-tight container.
2Tbs olive oil
1lb walnut halves
11⁄2Tbs ROSEMARY
1tsp paprika
2tsp salt
Melt butter and oil and then add nuts and stir to coat. Sprinkle nuts with ROSEMARY, paprika and salt and toss to coat. Spread nuts on cookie sheet and bake at 325 degrees for 20 mins., shaking and stirring often. Drain on paper towels and cool completely before storing in air-tight container.
BEVERAGES
MULLED
CRAN-APPLE JUICE
2
- 3” cinnamon sticks
1Tbs orange peel
1Tbs whole allspice berries
2tsp whole cloves
1 section of broken star anise
Add spices in a muslin bag to a gallon of cran-apple juice and simmer 1/2 hour. Serve warm or chill and add ginger ale to make a festive punch.
1Tbs orange peel
1Tbs whole allspice berries
2tsp whole cloves
1 section of broken star anise
Add spices in a muslin bag to a gallon of cran-apple juice and simmer 1/2 hour. Serve warm or chill and add ginger ale to make a festive punch.
ROSEMARY
FRUIT PUNCH: Make a concentrate with 1c pineapple juice, 1/2c
sugar and 2tsp dried ROSEMARY. Bring to
boil then simmer 5 min. Cool and
strain. To serve, add concentrate to
remaining 46-oz can pineapple juice, 1 can frozen lemonade and 2c water. Pour into punch bowl, add 1 liter ginger-ale
and add fresh lemon slices & sprigs of rosemary.
“Do not forget to entertain strangers,
for by so doing some people have entertained angels without knowing it.”
I Corinthians 10:31
for by so doing some people have entertained angels without knowing it.”
I Corinthians 10:31
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