IT'S A PARTY!!
Food will be provided!
Pizza Roll Ups
Southwestern Onion RIngs
- 2 large sweet onions
- 2-1/2 cups buttermilk
- 2 eggs
- 3 tablespoons water
- 1-3/4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 to 2 teaspoons cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Oil for deep-fat frying
- Cut onions into 1/4-in. slices; separate into rings. Place in a large bowl; cover with buttermilk and soak for 30 minutes, stirring twice.
- In a shallow dish, beat eggs and water. In another shallow bowl, combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin. Drain onion rings; dip in egg mixture, then roll in flour mixture.
- In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Yield: 8 servings.
- 2-1/2 pounds chicken wings
- 1 bottle (2 ounces) hot pepper sauce (about 1/4 cup)
- 1 to 2 garlic cloves, minced
- 1-1/2 teaspoons dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Celery and carrot sticks and blue cheese salad dressing, optional
- Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the hot pepper sauce, garlic and seasonings. Add wings; toss to evenly coat. Transfer to a well-greased 13x9-in. baking dish.
- Bake, uncovered, at 425° for 30-40 minutes or until chicken juices run clear, turning every 10 minutes. Serve with celery, carrots and blue cheese dressing if desired. Yield: about 2 dozen.
- 1 package (14 ounces) fully cooked smoked bratwurst links, sliced
- 2-1/4 cups frozen pepper and onion stir-fry blend
- 3 cups (12 ounces) shredded cheddar cheese
- 2-1/2 teaspoons all-purpose flour
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 3/4 cup or beef broth
- 12 cups tortilla chips
- In a large skillet, saute bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm.
- In a large bowl, combine cheese and flour. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beef broth; heat over medium heat until bubbles form around sides of pan.
- Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
- Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately.Yield: 12 servings.
Smooth Red Velvet Cake
- ½ cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans
- 3 tablespoons/22 grams cocoa powder, divided
- 1 ½ cups/300 grams sugar
- 2 eggs
- 2 teaspoons/10 milliliters vanilla
- 2 tablespoons/30 milliliters red food coloring
- 1 teaspoon/6 grams salt
- 1 teaspoon/5 grams baking soda
- 2 ½ cups/320 grams flour, sifted
- 1 cup/236 milliliters whole buttermilk
- 1 tablespoon/15 milliliters vinegar
- Ermine icing (see recipe), or other fluffy white icing
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
- Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
- In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
- Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
- Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
- Smush up oreos. Keep smushing until they look like dirt.
- With a mixer, mix softend cream cheese and smushed oreos.
- Put this mix in the freezer for 30 mins
- While in freezer, melt 3/4 of the white almond bark. (I usually do in the microwave. Do however you choose. Estimate time)
- Melt 1/4 Chocolate Almond bark.
- Roll mix into almond sized balls. -Estimate.
- With a toothpick, dip into white almond bark and let sit on wax paper until dry. Do with all of the balls
- Put the chocolate almond bark in a ziplock bag, cut off the corner and drizzle on the oreo balls, let harden, your ready
- (If not eating, put in fridge)
Festive fruit Punch
4 cups tonic water
3 cups ice cubes
2 cups pineapple juice, chilled
2 cups orange juice, chilled
2 cups light cranberry juice cocktail, chilled
1 lime, sliced
1 orange, sliced
1 carambola (star fruit), sliced
Combine all ingredients in a pitcher. Serve immediately.