Category: Appetizers & Beverages

1 (46 ounce) can vegetable juice cocktail (or tomato juice)

1cup vodka (high quality) or more to taste

1 Tablespoon prepared horseradish (not creamy) or more for spicier

1 Tablespoon Worcestershire sauce

3 Tablespoon lime juice

Combine all ingredients for punch into a pitcher, stirring well. Chill overnight or several days. When ready to serve pour into punch bowl or seasonal vessel and add some ice.  Enjoy!

Garnish suggestions:

For punch bowl: eyeball or skull balls (ping pong ball style)

Around punchbowl: jumbo shrimp, pickled okra, olives, and celery sticks.

6 boiled eggs Guacamole to taste (about ½ cup)

Dijon mustard to taste

Large pitted black olives

Red pimento (strips)

Salt and pepper to taste

Slice eggs into halves and place the yolk into a small bowl. Mash yolks with fork to make as smooth as possible. Add the guacamole, mustard, salt, and pepper. Mix well. If mixture appears dry, add additional guacamole. Spoon mixture into egg halves.  Place a strip of pimento into the opening of the olive. Slice the olive into fairly thin pieces and place on atop each egg half. Serve on a deviled egg platter or on a tray with a layer of sprouts to help “nest” the eggs. 

Makes 4 ½ dozen

8 ounces blue cheese, crumbled

½ cup butter, softened

1 1/3 cups plain all-purpose flour

2 Tablespoons poppy seeds

1 Tablespoon chopped green onion

dash of cayenne pepper

1/3 cup cherry, strawberry or raspberry jam

• Preheat oven to 350°; DO NOT grease baking sheets or use parchment.
• Cream butter and blue cheese until fluffy.
• Add flour, poppy seeds, green onion and red pepper and mix until just combined.
• Shape dough into ¾ inch balls and cover and chill for 2 hours.
• Place chilled balls onto baking sheets and gently press thumb into center of each to make an indentation.
• Place a small amount of jam into the indentation.
• Bake for 15 minutes or until golden brown.
• Place on wire racks to cool.
• Store in single layers in airtight containers.

Makes  1 ½ to 2 gallons

15 tea bags (family size)

2 quarts boiling water

2 cups lemon juice

1 quart orange juice

2 cups sugar

2 quarts cranberry juice

2 quarts cold water

1 quart ginger ale

1. Steep tea in boiling water 10 minutes.
2. Remove tea bags and squeeze excess liquid from bags.
3. Dissolve sugar in hot tea.
4. Add all remaining ingredients except ginger ale.
5. Chill until ready to serve.
6. Add ginger ale and ice when ready to serve.

Makes 7 dozen

3 cups Bisquick baking mix

1 ½ cups finely chopped cooked ham

4 cups shredded cheddar cheese

½ cup grated parmesan cheese (not green can)

2 Tablespoons parsley flakes

2 teaspoons Gulden’s mustard

2/3 cup milk

1. Preheat oven to 350°.
2. Lightly grease a cookie sheet.
3. Mix all ingredients thoroughly and form into 1-inch balls.
4. Place on cookie sheet.
5. Bake for 20-25 minutes or until golden brown.
6. Remove immediately from baking sheets.
7. Serve warm.

Makes 15 to 18 dozen depending on size they are cut.

1 pound extra sharp cheddar cheese, room temperature
1 ½ sticks margarine, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Cayenne pepper to taste ( ¼ to ½ teaspoon; more if you want spicier)

• Grate  cheese and place in the bowl of a stand mixer, along with the margarine.
• Mix on low until smooth and creamy.
• Gently add flour and spices.
• Mix on low until mixture comes together.
• Lightly spray baking sheets and heat oven to 375 (350 for convection).
• Using a cookie press, pipe out strips of dough.
• Bake for 8 to 10 minutes, watching carefully.  
• Based  on your oven you may have to  bake a bit longer.
• Remove  from oven and cut into bite-size pieces. 
• If  the cheese  straws “pop” they are done, if not, they’ll need a few more minutes of  oven time.
• Let cool completely and store in airtight containers.
• May be frozen for up to 3 months.

Makes about 15 at a cocktail party or is also great to give as gifts.

7 ounces grated Gouda
¾ pound  grated sharp cheddar cheese
¾ pound grated Monterey jack cheese
¾ pound grated Muenster cheese
¾ pound grated mozzarella
3 Tablespoons sugar
1 quart Hellmann’s mayonnaise
14 ounces diced pimento, drained

• Combine all ingredients in a large mixing bowl.
• Stir well until all combined and smooth.
• Wrap in plastic wrap and refrigerate at least overnight.
• Serve with crackers.
• Garnish platter with leaf lettuce and red grapes.