Staff Christmas party at the house any ideas!

Ok next Friday I am having the staff and a few people over for a Christmas party.

Here is what I am making so far...any other suggestions
please and thanks

1. Sweet and Sour Meatballs
2. Coconut Shrimp with sauce
3. Crab Dip with Vegatables and Crackers
4. Spinach Balls ( I will post the recipe later)

Kim is making her famous cheesecake

I am thinking I need more stuff (there will be 10 -12 people)

Any ideas on some other finger foods. One person does not like seafood of any kind.

Thanks <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Some good cheeses cut into cubes with crackers always seems to go fast, or a cheeseball and crackers.

I always make cucumber sandwiches too:

Cucumber Sandwiches
1 - 8 oz cream cheese
1 - dry pack of Good Seasons Italian dressing
loaf of party rye or pumpernickel
2 cucumbers
dill weed

Soften cream cheese and mix with seasoning pack. Spread on party rye, top with a cucumber slice, sprinkle with dill weed.

How about Bruscetta? The red of the Tomatoes and the green of the basil make it nicely festive.

Another thing my mom use to do, I have done a few times, but it takes time.

Vegetable Christmas tree
Cone shaped styrofoam - from a craft store
using toothpicks cover with pieces of broccoli
decorate with grape tomatoes
surround with cauliflower (snow)
Sometime I cut red and yellow peppers into strips and use for garland

Serve with a veggie dip

Biggest hit at all the parties, marinate wingettes in teriyaki sauce over night. Bake at 350, until golden brown/crispy. (around 40 minutes) So easy, and so good!

Definitely need some crunchy things--veggies are easy, with a nice dip. Also, someone posted that chocolate covered pretzel receipe the other day, that looked great! Also, devilled eggs always seem to go over great for me.

Michael, I served this at a Christmas party this year and it was the biggest hit there. Really simple to make also.

1 can chicken
1 pkg cream cheese softened
1 pkg dry ranch dressing mix

Soften cheese, food process chicken and mix all together. I put mine in a Christmas tree mold lined with Saran wrap.
Serve with crackers or veggies.

Hope your Christmas is merry.

OOPS!!! That was judyinnc who forgot to sign in.

Colleen, George, Margie, Carol, Judy you guys are great....thank you thank you thank you very very much

Michael,

Crockpot Pulled Pork...
Do a 3 (or so) pound bonless pork loin roast overnight in a crockpot with 1 can chicken stock...
drain liquid and then "pull" apart with two forks until well shreaded...
put back in crockpot and dump in your favorite BBQ sauce until it's the way you like it...
Re-heat and serve in the crockpot when ready to use...
Serve with small soft rolls or "slider" rolls... and a good BEER!

a real crowd pleaser at something like you are having!
using small rolls keeps them in the finger food category...
also good with cole slaw topping...
We just put the crockpot out on the serving table, with the cole slaw & rolls next to it..
use a fork for serving the pork... works better than a spoon...

That does sound really cool! Would take a while to do, but an artistic person sure could make it look neat!

Actually I was surprised how easy it went together. I'm not real artistic, so if I can do it, most anyone can make one. The only thing is most people won't eat it because they don't want to ruin it <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Michael, nothing like a nice crockpot full of corn chowder to warm the tootsies!
It's a good lining for the stomach, too. Serve with some breadsticks. I like
Pillsbury's. They bake up in minutes and are delish!!
I like to mix crunchy with smooth. Veggies & dip.....pate & bread....cheeses & fruit.....dip & crackers. Don't forget some mixed nuts which you've spread on a cookie sheet and warmed up for a bit. Yum!
Have fun! Thanks for the invite but I'm washing my hair that night!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/Kiss.gif" alt="" /> Contessa

Corn Chowder... Yummmmm... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Gouda & apple slices too!
We get a Pork Liver in Champagne Pate around here...
on a Rosemary & Olive Oil Triscut, with a little bit of neufchatel cheese spread on first... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

OK, this is one of those grocery store check-out book recipes. From Pillsbury. But I make it at Christmas and it's a hit. And, you can make it a bit ahead. Also along the Christmas tree-shape, a pull-apart appetizer of crescent dough and vegetables.

Here's the link:
Crescent Veggie appetizers

That's so cool!! Actually, I do make that but hesitated to mention it because I don't follow a recipe and it's a tad difficult to explain. Glad you did! Thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> It looks fabulous and tastes equally good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Brian and Contessa Thanks for the crockpot ideas. I have three so it is time to flash them all up. Totally forgot about pulled pork..yum Patti that Crescent roll veggie tray sounds yummy thanks

sliced (seedless) cucumber w/ sliced hard salami, roasted shrimp cocktail http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe/index.html, salmon tea sandwiches http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-tea-sandwiches-recipe/index.html (you'll have to reduce the quantities if making this)... some recipes i make often when preparing finger foods for a party and it's always a hit. as you can tell, i'm an ina fan. other finger foods ideas: bocconcinis skewered with cherry tomatoes, homemade meatballs, cheese straws.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />goodluck with the party planning and enjoy the holidays! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Michael,
You'll have to let us know what your final menu will be...
You certainly treat your staff well!

Brian I will post the recipes here....they are going to really simple

Best way to do it!
You don't want to be working on food at your own party!
Eat, Drink & Be Merry!

Have a great party today Michael!

Brian,

You are so thoughtful. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Michael, I too am hosting a get together with appetizers and am planning to serve:

Meatballs with Heinz chili sauce/grape jelly – recipe on back of Heinz chili bottle. It’s very good. Prepare mini meatballs as you usually do (I fry mine) and heat up in a sauce pan with the two sauces combined.

Pizza bagels, hamburger sliders, chicken nuggets with several dipping sauces (always a kid pleaser and most adults enjoy them too)

Finally it’s a toss up between Stromboli or tortilla wraps. Depends on how I feel. Stromboli is made with pizza dough and you can virtually stuff anything in it and bake. You can pre make it, wrap in aluminum foil and reheat before your guests arrive. I like to stuff mine with slicing pepperoni and mozzarella adding an egg wash on top to make it golden brown and I sprinkle sesame seeds on top. You can also stuff with sliced Italian cooked sausage, tomato sauce, and sautéed peppers/onions.

For the tortilla wraps I like to buy several different flavors and fill with cold cuts. One variation is turkey with a cranberry/mayo and the other is roast beef with a horseradish/mayo and arugula leaves. I use Hellman’s mayo and mix in horseradish sauce or use Ocean Spray Cranberry Sauce for the other one. Roll up and cut into pinwheels.

I've posted this before but I think it's worth another run here. Scallion bread: It is easy, cheap and really good. any stale or fresh french/Italian bread loaf. Cut in half legnthwise and spread with 1/2 inch of a topping made from mayo, cheapo grated parm cheese and sliced scallions. Broil until bubbly and starting to brown, slice and serve. I use 2 parts mayo, 1 part cheese and as many scallions as I have that are getting a bit old. Good stuff!

So, how was the party?

Going to make this tonite for our starch for dinner!
Sounds good, and you have never steered us wrong yet!
Thanks!

The party was amazing. Lots of food and lots of libations. Here is what I ended up making.

1. Sweet and Sour Meatballs
2. Spinach Balls
3. Crab Dip with Veggies
4. Shrimp apps
5. Cheese balls ( different fillings)
6. Cucumber Sandwiches
7. Corn Chowder

and Kim's awesome Cheese Cake

I can post any of the recipes I used if anyone is interested

Thanks for all your help.

Next Event - New Years Eve - a quiet night with someone special, some Alaskan King Crab with melted garlic butter, Filet Mignon and potatoes au gratin and cauliflower or broccoli with a nice cheddar cheese sauce and a Louis Latour Chardonnay (We discovered this wine at Le Cottage)

Would love to hear the shrimp appetizers and the corn chowder recipes.

I would love to have all the recipes since I'm sure they're delicious.

Michael! I'd like the recipe for Kim's Famous Cheesecake!

i second that request, especially if it's made with ricotta.

I will dig them out and post them....gotta get a few things done before the big guy arrives

I'd love to hear about the spinach balls? Are they made with Stovetop stuffing? I have a recipe for them that I made once and it was good so if you have something different love to read the recipe. Thanks so much.

I winded up making the wraps for mine as Stromboli was too much work in the short timeframe I had to work with.

no pressure or anything, but now that santa has come and gone, do you think you can post the famous cheesecake recipe? say by next week? i'm considering making it for our office new years potluck, even if it means some may need to compromise their resolutions. thanks in advance.

Cheesecake:

1 cup Graham Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
4 eggs

Ganache:

1 -1/2 cups whipping cream (35%)
6 squares BAKER'S Semi-Sweet Chocolate, coarsley chopped


PREHEAT oven to 325°F
Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min. Set aside to cool completely.

Put cream cheese, 1 cup sugar, flour and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 10 min. or until centre is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.

To make ganache:


POUR cream into small saucepan. Bring just to boil on medium heat; remove from heat.
PLACE chocolate in medium bowl. Pour cream over chocolate; let stand 3 min. Stir until chocolate is completely melted and mixture is well blended; pour over cake immediately, do not let cool! Tip for doing this - put the cake (still on the bottom of the spring form pan) on a cooling rack over a cookie sheet and use a spatula to encourage the chocolate to fall over the side of the cake. DON'T push the ganache around on the top of the cake too much or you will not end up with a smooth glassy finish.

Before ganache sets, garnish with whole pecans. I normally set a whole pecan at the outer edge for each piece I will cut. It helps me mark the pieces and then pile 4 or 5 lightly chopped pecans at the centre of the cake. Put in the fridge for about 1/2 an hour to partially allow the ganache to cool and then remove from fridge and decorate with caramel ice cream sauce. I use the squeeze bottle and got back and forth across the whole cake in sweeping motions, then turn the cake and do the same thing in the opposite direction.

LET stand 3 hours or until ganache is set before serving.

This is really a very easy recipe and so beautiful people will swear you bought the cake from a bakery!

I'm bringing the recipe to Florida. If our friend has a springform this is our dessert for N.Y.Eve! Thanks!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

thanks, can't wait to make this. now i have a question, since cream cheese in the states is sold by oz, i had to do the conversion compliments of google and 250g= 8.82oz. i'm pretty sure cream cheese bricks are 8oz each. i've made cheesecake using (5) 8oz bricks... but should i make up for the difference here? i don't bake much, but i know baking is sensitive with measurements. i'm thinking (5) 8oz will be fine...

8 oz. cream cheese is the standard for cheesecakes. If you are looking to reduce calories (ha), Philly Cream Cheese makes a reduced 1/3 less fat thats a real good substitute.

This is the Slow Cooker Corn Chowder Recipe I used:
2 cans (16 oz) whole kernel corn, drained
2 to 3 medium potatoes, chopped
1 onion, chopped
1/2 teaspoon salt
pepper to taste
2 cups chicken broth
2 cups whole milk or half-and-half
1/4 cup butter or margarine
Preparation:

Combine first 6 ingredients in slow cooker. Cover and cook on low for 7 to 9 hours. Puree in a blender or food processor , then return to pot. Stir in milk and butter; cover and cook on HIGH about 30 to 60 minutes longer.

Wow, that sounds good!

AH... I'm going to try the corn chowder!
I'll probably add another can of corn after the puree'ing...
I like the texture of some whole corn...

Brian, I'm with you there. Frankly, I wouldn't puree it at all as I love the texture of both the corn and the potatoes in it.

when doing soups/chowda's like this, I like to puree part, and leave some whole...
The puree'ing makes it thick... and distributes the flavors...
The whole adds a nice texture...

Brian, that is very true and I do that a lot myself. I think I could live on soup alone! I have 11 different kinds in the freezer in two cup servings.

I love soup! Fills me right up and I don't want to pig out on anything else!