There’s nothing quite like kicking off a party with a tray of tasty treats that gets everyone into a whirl of euphoria. From game nights to the ultimate blowout bashes and low-key get-togethers, these 14 most popular fan favorite recipes, are sure to set the host bar high. From sticky-and-sweet meatballs to fudgy, gooey brownies, every recipe features strong flavors, simple to prepare, and perfect to keep your party guests buzzing. Using real-life guidance and close, open-ended writing, the book turns your party into a memorable occasion
1. Grape Jelly Meatballs
Grape Jelly Slow-Cooker Meatballs
Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.
Equipment
- 1 Slow Cooker 4- to 6-quart size recommended
- 1 Stirring Utensil Spoon or spatula
- 1 Measuring Cups For wet ingredients
Ingredients
Main
- 2 cups chili sauce such as Heinz
- 1 cup grape jelly
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce such as Tabasco
- One 32-ounce bag frozen cocktail-size beef meatballs
Instructions
- Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.
Notes
The combination of chili sauce and grape jelly creates the classic sweet base, but the addition of Dijon mustard, cider vinegar, and hot sauce is key to balancing the sweetness with tang and a touch of heat. Feel free to adjust the hot sauce to your preference. Ensure the frozen meatballs are completely submerged or well-coated in the sauce for even heating. Serve hot, perhaps with toothpicks for appetizers, or over rice for a simple meal. This is very forgiving and great for make-ahead or potlucks.
These meatballs are party animals, deflating in a flash faster than it takes to say “seconds, please!” There’s some prep job courtesy of frozen meatballs and heavy lifting due to a Crockpot, poaching them in a sweet-savory glaze created from grape jelly and chili sauce.
Just mix it all together, heat it up, and serve on toothpicks for the ultimate snacking situation. Make the sauce ahead of time, a day or two in advance, so that the flavor is really kickin’, and these bites will be the life of the party.
2. Potato Skins
Imagine Russet potato halves roughed up, light in the center, full of cheddar cheese melt, bacon crunch, sour cream, and a sprinkle of scallions.
These become comfort food, earthy, salty, tangy, in one bite. Bake the potatoes the day before, scoop out the interiors, fill them with it, and re-bake until puffed. Employ good cheddar for that kick, and serve just before serving time for maximum flavor. These potato boats are always a hit, great for any gathering.
3. Sausage Rolls
Gourmet pigs in a blanket: bacon and ground pork minced together, wrapped in puff pastry. Savory, spicy, bite-sized rolls perfect for entertaining. Bake and freeze unbaked for easy entertaining, and serve with a tangy mustard dip to complete. Their deep flavor and ease make them disappear before you can say that they’re missing, guests asking for the recipe.
4. Chocolate Truffles
Chocolate Truffles
This recipe guides you through creating elegant chocolate truffles, starting with a rich ganache base infused with brandy. After chilling and shaping, the truffles are coated in perfectly tempered chocolate, then rolled in various delicious finishes like cocoa, nuts, or toasted coconut. The process yields sophisticated, melt-in-your-mouth confections perfect for gifting or indulging.
Equipment
- 1 Medium Glass Mixing Bowl For melting chocolate and mixing ganache.
- 1 Small Saucepan For heating heavy cream.
- 1 Rubber Spatula For gently incorporating ingredients without aerating.
- 2 Sheet Pans with Parchment Paper For chilling ganache and setting truffles.
- 1 Chocolate Thermometer Crucial for precise tempering of the coating chocolate.
Ingredients
Main
- 10 ounces bittersweet chocolate chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate chopped fine
Instructions
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Notes
Achieving the perfect texture for truffles hinges on ingredient quality and precise temperature control. Use high-quality bittersweet chocolate (60-70% cacao) for a rich, deep flavor. When melting the initial chocolate and butter, slow and gentle heat is key to prevent seizing; stir thoroughly after each microwave interval. For the second chocolate coating, proper tempering is critical for a shiny finish and a satisfying ‘snap.’ Maintain the 90-92°F range meticulously. If the chocolate overheats, it will lose its temper and result in dull, streaky truffles. Using powder-free gloves when shaping truffles prevents chocolate from melting on your hands and maintains hygiene. For best flavor and texture, allow truffles to come to room temperature before serving.
Rich little truffles are sheer luxury, made of nothing more than chocolate, butter, heavy cream, and vanilla.
Warm cream, pour over chocolate, stir until well combined, chill, and shape into small balls of cocoa or nut-coated spheres. Use more refined chocolate for melt-in-your-mouth heaven. Prepare ahead and refrigerate for up to a week. These beautiful bites of heaven bring a touch of luxury to your dessert table, and everyone will be fighting for seconds.
5. Chicken Empanadas
Cheesy Chicken Empanadas
These easy Cheesy Chicken Empanadas feature a savory filling of shredded chicken, mixed cheeses, cream cheese, and sautéed aromatics like jalapeno and green onions. Encased in refrigerated pie dough and baked until golden brown, they’re served with a vibrant Chili Lime Dipping Sauce. Perfect as a flavorful appetizer or snack.
Equipment
- 1 Large Saute Pan
- 1 Baking Sheet Coated with nonstick spray
- 1 Large Mixing Bowl
- 1 4-inch Biscuit Cutter
- 1 Fork For sealing edges
Ingredients
Main
- 1 tablespoon olive oil
- 1/2 small red onion finely chopped
- 1 jalapeno finely diced, seeded and ribs removed
- 2 cloves garlic minced
- 3 green onions thinly sliced
- Kosher salt and freshly ground pepper
- 1 1/2 cups shredded then diced cooked chicken breasts from leftover chicken
- 1 cup shredded Monterey and Cheddar cheese blend
- 4 ounces cream cheese diced
- Dash of hot sauce
- 1 egg
- Flour for rolling
- One 15-ounce package refrigerated pie dough
- 1 tablespoon chipotle chile powder
- Chili Lime Dipping Sauce recipe follows
- 1 cup Greek yogurt
- 1 chipotle pepper canned in adobo sauce, minced
- Juice and zest of 1 lime
Instructions
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
Notes
1. Filling Consistency: Ensure your chicken is finely shredded and diced, and the cream cheese is well incorporated. A drier filling prevents the dough from becoming soggy. If the mixture seems too wet, a tablespoon of breadcrumbs can help absorb excess moisture.2. Dough Handling: Refrigerated pie dough is delicate. Work quickly to avoid overworking, which can make it tough. When re-rolling scraps, combine them gently.3. Sealing: A good seal is paramount. Press firmly with the fork, but don’t cut through the dough. The egg wash acts as glue; apply it evenly.4. Flavor Boost: Adjust the amount of jalapeno and hot sauce to your spice preference. A pinch of cumin in the filling can add an extra layer of warmth.5. Dipping Sauce: The Chili Lime Dipping Sauce is a crucial counterpart; prepare it fresh just before serving for the best vibrant flavor.
Empanadas add a touch of international zing with buttery, flaky pastry encasing rich, spiced chicken filling. Bake or skillet-fry to golden for a delicious, crowd-pleasing bite. Make the filling ahead of time and freeze unbaked empanadas for quick assembly. Finish with salsa or chimichurri for an added kick of flavor zing. Half-moon bites as neat as they’re pretty make them a party favorite.
6. Quick and Easy Bruschetta
Quick and Easy Bruschetta
This recipe provides a quick and easy approach to bruschetta, featuring crusty bread topped with chunky salsa and melted Monterey Jack cheese. Ideal as a speedy appetizer or snack, it’s ready in minutes and benefits from an optional garnish of fresh herbs for added flavor and visual appeal.
Equipment
- 1 Serrated Knife For clean slices of crusty bread
- 1 Cutting Board Essential for safe and stable bread slicing
- 1 Baking Sheet For toasting bread and baking the bruschetta
- 1 Spatula or Tongs For handling hot bread slices and finished bruschetta
Ingredients
Main
- 1 loaf crusty bread Italian, French, Sourdough
- 2 cups thick & chunky salsa
- 2 cups shredded monterey jack cheese
- chopped fresh basil or parsley if desired
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the loaf of crusty bread into uniform 1/2 to 3/4 inch thick slices.
- Arrange the bread slices in a single layer on a baking sheet.
- For a crispier base, lightly toast the bread in the preheated oven for 3-5 minutes, or until just golden.
- Remove the baking sheet from the oven. If desired, lightly rub the warm, toasted bread slices with a cut garlic clove.
- Evenly spoon the thick & chunky salsa over each bread slice, ensuring to drain any excessive liquid from the salsa if it appears too watery.
- Generously sprinkle the shredded Monterey Jack cheese over the salsa on each bread slice.
- Return the baking sheet to the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
- For a golden-brown top, you may briefly switch to the broiler for 1-2 minutes, watching carefully to prevent burning.
- Garnish with freshly chopped basil or parsley, if desired, and serve warm immediately.
Notes
For an elevated ‘bruschetta’ experience, lightly toast or grill the bread slices until golden before topping; this creates a sturdy base and prevents sogginess. If your salsa is particularly juicy, consider draining off excess liquid to maintain crispness. A crucial step for authentic bruschetta flavor is to gently rub a cut garlic clove over the warm, toasted bread slices before adding toppings. Finish with a generous sprinkle of fresh basil or parsley for aromatic freshness and vibrant color.
This bruschetta bursts with fresh Italian vibes juicy tomatoes, fragrant basil, and garlic piled on toasted baguette slices. It’s a simple yet sophisticated appetizer that transports guests to a sunny trattoria. Mix the topping just before serving to keep it vibrant, and toast the bread for maximum crunch. Add mozzarella for a caprese spin if you’re feeling fancy. This effortless dish is a surefire way to impress.
7. Garlic Parmesan Chicken Wings
Made in under 30 minutes, these wings are packed with Wingstop’s garlicky, cheesy taste. Toss baked wings with buttery garlic-parmesan sauce for a momentary flavor kick. Mix in some minced fresh garlic for a bit of oomph, and have ranch or blue cheese dip on hand to quell the richness. Ideal for busy entertainers, these wings are packed with flavor and minimal effort and receive raves from spice lovers.
8. Fresh Spring Rolls
Seared Garlicky Shrimp Fresh Spring Rolls
A fresh spring roll DIY bar is fabulous for parties and get-togethers–familiar yet a little unexpected. I’ve been known to use the pretty array of veggies–like bright peppers and green herbs–as a stand-in for flowers! Set out a variety of condiments in cute bowls, a stack of small plates and sit back and let your friends roll with it.
Equipment
- 1 Medium Saucepan For blanching vegetables
- 1 Large Skillet or Wok For preparing the shrimp filling
- 1 Large Shallow Bowl For softening rice paper wrappers
- 1 Cutting Board For prep and rolling spring rolls
- 1 Sharp Chef’s Knife For slicing and dicing ingredients
Ingredients
Main
- 1 cup sugar snap peas
- 1 ear sweet corn
- 2 red bell peppers seeded and sliced into long, thin strips
- 1 1/2 cups shredded carrots
- 1 1/2 cups bean sprouts
- 1 cup snow peas sliced on the diagonal into thin strips
- 2 tablespoons sesame oil
- 1 small yellow onion very finely chopped
- 15 shiitake mushrooms 5 ounces, stems removed, caps very finely chopped, or 7 dried shiitake mushrooms covered in boiling water for 5 minutes, drained and chopped
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 8 ounces peeled and deveined small shrimp see Cook’s Note
- 1 teaspoon reduced-sodium soy sauce or tamari
- Twelve 8 1/2-inch round rice paper wrappers available in Asian markets and the produce section of some supermarkets
- 1/4 cup basil leaves
- 1/4 cup cilantro leaves
- 2 tablespoons toasted sesame seeds
- 2 scallions sliced on the bias
- Hot sauce I like Sriracha
- Citrus Ponzu Sauce recipe follows, for dipping
- Spicy Miso Dip recipe follows, for dipping (optional)
- 1/4 cup reduced-sodium soy sauce or tamari
- 3 tablespoons rice wine vinegar
- 1 teaspoon freshly grated orange zest
- 1 teaspoon sugar optional
- 1/2 cup olive oil mayonnaise or vegan mayonnaise
- 1 tablespoon red or white miso
- 1 tablespoon Sriracha
- 2 tablespoons thinly sliced scallions sliced on the bias
Instructions
- For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
- Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
- For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you’re not using the filling within 30 minutes.)
- For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.
Notes
For perfectly pliable rice paper wrappers, ensure your water is warm, not hot, and dip each wrapper just briefly (around 10 seconds). Over-soaking will make them too sticky and difficult to handle. A damp cutting board prevents sticking while rolling. Ensure your shrimp filling is completely cooled before assembling the rolls; warm filling can cause the wrappers to tear or become too soft. Don’t overstuff the rolls; a moderate amount of filling ensures a tight, neat roll and prevents tearing. The DIY bar concept is excellent for parties, allowing guests to customize their rolls. Consider offering additional fresh herbs or julienned fruits like mango for varied flavors.
Light, crunchy spring rolls filled with vegetables, shrimp, or chicken, rolled in rice paper and served with side Vietnamese or sweet peanut sauce. Fresh, zippy flavor and less-greasy, more-tasty flavor is a hit. Make fillings ahead and roll at the last minute for crunchiness. Serve both sauces for accommodating all tastes. They are a light, rainbow addition to your table with returns.
9. Jalapeno Popper Dip
Jalapeno Popper Mac and Cheese
This recipe combines classic macaroni noodles with a vibrant Jalapeno Popper Dip, seasoned with garlic powder, for a creamy and spicy twist on mac and cheese. It offers a quick and flavorful comfort food option, perfect for those who enjoy a hint of heat in their cheesy dishes. Prepare it for a satisfying meal that’s both familiar and exciting.
Equipment
- 1 Large Pot For boiling macaroni
- 1 Colander For draining pasta
- 1 Large Mixing Bowl Or the pot itself for combining ingredients
- 1 Measuring Spoons For garlic powder
Ingredients
Main
- 10 oz macaroni noodles use gluten free, if needed
- 2 tsp garlic powder
- 1 batch Jalapeno Popper Dip
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add macaroni noodles and cook according to package directions until al dente, typically 7-9 minutes.
- While pasta cooks, gently warm the prepared Jalapeno Popper Dip in a separate saucepan over low heat, if it’s not already warm.
- Drain the cooked macaroni thoroughly using a colander; do not rinse.
- Transfer the drained macaroni back into the large pot or a spacious mixing bowl.
- Add 2 tsp of garlic powder to the hot macaroni and stir well to evenly distribute.
- Pour the warmed Jalapeno Popper Dip over the macaroni.
- Stir gently but thoroughly until all the macaroni is completely and evenly coated with the rich dip.
- Taste and adjust seasoning as needed, adding a pinch of salt or a grind of black pepper if desired.
- Serve hot immediately, optionally garnished with a sprinkle of fresh chopped cilantro or crispy bacon bits for an extra layer of flavor and texture.
Notes
For an authentic Jalapeno Popper Mac and Cheese, ensure your pasta is cooked al dente; it will continue to absorb liquid from the dip. The ‘Jalapeno Popper Dip’ is the star, so ensure it’s well-seasoned and creamy. To elevate the dish, consider folding in crispy bacon bits or extra fresh, finely diced jalapeños for a textural contrast and a fresh kick. A final bake in a casserole dish with a breadcrumb topping would add a delightful crunch. If the dip isn’t warm, gently heat it before combining to ensure a smooth, cohesive sauce.
Bringing the jalapeno peppers into a rich, spicy, addictive scoop of cream cheese, cheddar, bacon, and jalapenos, this decadent dip is golden, bubbly, baked, and served over tortilla chips or vegetables. Bring on the heat to delight your party crowd so everyone can get in on it. Toasty, tangy comfort makes it party legend, vanishing as soon as placed out, friends swooning over its rich flavor.
10. Godiva Chocolate Brownies
Godiva Brownies
This recipe guides you in creating rich, decadent Godiva Brownies. Featuring a blend of granulated and brown sugars, unsalted butter, and the unique touch of Godiva white chocolate liqueur, these brownies are studded with white chocolate chips, promising a moist and luxurious dessert experience perfect for sharing.
Equipment
- 2 Mixing Bowls One large for wet ingredients, one medium for dry.
- 1 Electric Mixer Stand mixer or hand-held for creaming butter and sugars.
- 1 9×13 inch Baking Pan Standard size for brownies.
- 1 Rubber Spatula For scraping bowls and folding in chips.
- 1 Measuring Cups and Spoons Essential for accurate dry and liquid ingredient measurement.
Ingredients
Main
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cups granulated sugar such as Pioneer
- 1 1/4 cups packed brown sugar such as Pioneer
- 1 teaspoon vanilla extract
- 3 tablespoons Godiva white chocolate liqueur
- 3 eggs
- 2 cups white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
- Beat in the vanilla extract and Godiva white chocolate liqueur until they are well combined with the butter and sugar mixture.
- Add the eggs one at a time to the wet ingredients, beating well after each addition until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Using a rubber spatula, gently fold in the white chocolate chips until they are evenly distributed throughout the batter.
- Pour the brownie batter evenly into the prepared baking pan, spreading it to the edges with your spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs (not wet batter).
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting them into squares and serving.
Notes
1. Ensure your butter is truly softened to room temperature for optimal creaming with the sugars; this creates a lighter, airier texture. 2. When incorporating the dry ingredients, mix only until just combined. Overmixing will develop gluten, leading to tougher, less tender brownies. 3. For an extra fudgy brownie, slightly underbake them; a toothpick inserted into the center should come out with moist crumbs, not completely clean. 4. The Godiva white chocolate liqueur adds a sophisticated depth; if unavailable, a high-quality vanilla extract and a touch more white chocolate chips can be substituted, though the unique flavor profile will differ. 5. Always allow brownies to cool completely before cutting for clean, precise slices.
These brownies are every chocoholic’s dream come true, rich chocolate filled out with just-enough sugar. Bake a plain batter of chocolate, butter, sugar, and eggs to soft tender stages and slice into slabs. Espresso powder sprinkling adds depth, whipped cream or berries add sweet contrast. Their rich, melt-in-your-mouth texture will be the party’s crowning glory, gratifying sweet tooth with gourmet style.
11. Bacon-Wrapped Pineapple
Bacon Wrapped Pineapple Shrimp
This recipe guides you in creating a delightful appetizer or light meal featuring jumbo shrimp and sweet pineapple chunks, expertly wrapped in savory center-cut bacon. Pan-fried to perfection, it delivers a harmonious blend of sweet, smoky, and succulent flavors, ready in minutes.
Equipment
- 1 Nonstick Skillet
- 1 Pair of Tongs
- 1 Cutting Board For preparing pineapple and bacon
- 1 Sharp Knife For cutting pineapple and bacon
- 1 Package Wooden Toothpicks To secure the bacon
Ingredients
Main
- 12 jumbo shrimp deveined
- 1/4 fresh pineapple cut into bite sized chunks or one 14-ounce can pineapple chunks in natural juice drained
- 6 slices center-cut bacon cut in 1/2 crosswise
Instructions
- Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
Notes
1. Achieving crisp bacon and perfectly cooked shrimp requires careful heat management. Start bacon-side down to render fat and crisp evenly. Watch closely as bacon can burn quickly. 2. Shrimp cooks very fast. Overcooking will result in a rubbery texture; remove them from heat immediately once opaque and firm. 3. For enhanced flavor, consider brushing the bacon with a touch of maple syrup or a sweet chili glaze during the last minute of cooking to create a delightful caramelization. 4. Ensure toothpicks are securely inserted to prevent unraveling during cooking. Always advise diners about the toothpicks for safety.
Salty sweet pineapple bits coated in the smoky bacon give way to a sweet-savory-smoky taste that’s addictive. Roll, toothpick and bake until golden. Make ahead and refrigerate for stress-free entertaining. Drizzle with maple syrup for an added sweetness, if desired. These simple bites are heavenly, with guests always asking for seconds at any party.
12. Soft Pretzel Bites
Chocolate-Caramel-Pecan Pretzel Bites
This recipe creates easy chocolate-caramel-pecan pretzel bites. Mini pretzels are topped with softened caramel and a toasted pecan, then set onto dollops of melted chocolate. A simple no-bake treat combining sweet, salty, and nutty flavors.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper or Silicone Mat
- 1 Small Bowl For melting chocolate (if using microwave)
- 1 Spoon For handling nuts and dolloping chocolate
Ingredients
Main
- 24 pecan halves
- 24 mini pretzel twists
- 24 individually wrapped soft caramel squares
- 8 ounces good-quality milk chocolate melted
Instructions
- Preheat the oven to 325 degrees F.
- Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
- Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
- Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).
Notes
Ensure the pecans are toasted until fragrant but watch carefully to avoid burning. The caramel should be softened just enough to accept the pecan; over-melting will cause it to spread too much. Melt the chocolate gently, either in a microwave on low power in 30-second intervals, stirring each time, or over a double boiler, to prevent seizing. Allow sufficient cooling time for both the caramel/pecan and the final chocolate layer for clean handling and presentation. Using a silicone mat can make removing the finished bites easier.
These pillow-soft pretzel bites are just as good as Auntie Anne’s with their soft center and classic salty taste. Boil in baking soda water, bake, and serve with creamy cheese sauce to make a culinary heaven. Prepare dough ahead and freeze for speedy convenience. The rough salt gives the authentic character, and these are thus a warm, hug-in-a-bowl-type of snack that is wolfed down in seconds.
13. Pesto Parmesan Cheese Straws
Cheese Straws
These delightful cheese straws feature flaky puff pastry generously seasoned with Parmesan, Gruyère, and fresh thyme. They are twisted into strips and baked until golden and crisp, making them an elegant and easy appetizer perfect for entertaining or a sophisticated snack. The recipe yields a good quantity, ideal for sharing.
Equipment
- 1 Rolling Pin
- 1 Pastry Brush
- 1 Pizza Wheel or Sharp Knife
- 2 Baking Sheets
- 1 Parchment Paper
Ingredients
Main
- 2 sheets 1 box frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- Flour for dusting
- 1 extra-large egg
- 1 tablespoon water
- 1/2 cup freshly grated Parmesan
- 1 cup finely grated Gruyère cheese
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don’t over bake or the cheese will burn. Cool and serve at room temperature.
Notes
1. Ensure puff pastry is thoroughly defrosted but still cold when working with it. This helps maintain its flaky structure and prevents stickiness. Work quickly to keep the pastry chilled. 2. For an extra kick, a pinch of cayenne pepper can be added to the cheese mixture. Smoked paprika would also lend a nice depth of flavor. 3. Uniform thickness when rolling is crucial for even baking. If the straws vary too much in thickness, some may burn while others are undercooked. 4. Do not overcrowd the baking sheets to allow for proper air circulation, which promotes even puffing and browning.
Flaky puff pastry rolled in jerky basil pesto and nutty Parmesan is a sophisticated, crunchy appetizer. Spread with commercial pesto, cheese, twist, and bake. These sophisticated straws are packed with gourmet taste but will be no chore. Serve atop pasta for a surprise dinner or as a stand-alone treat. Their cheery, crunchy snap impresses guests at lightning speed.
14. Pigs in a Blanket
This classic old-fashioned treat is cheesy with the addition of cheese, turning small sausages into completely new, more, yummier bite by being rolled in crescent dough. Bake and serve using honey mustard or ketchup. Stretchy texture is complemented well by cheddar or mozzarella. Easy, flavorful treats are sure-thing crowd pleaser with any group of people, so they’re party favorite that will continue to tempt people over and over.
