Throwing parties is one my specialties. I love a good birthday especially if it’s for my niece. This post is extremely belated but I must say this party was top notch. Bryce turned one this past September and her mom and dad spared no expense to make sure it was an enjoyable experience for all of the guests. I of course was tasked with coming up with the menu and putting the dishes together while my sister Morgan handled all of the decorations. Two of my favorite dips were served at this party so I was happy girl! Parties can be overwhelming but if you plan ahead it’s super simple. Some advice I have if you’re tasked with the food is to make as much as you can ahead of time and put a sticky note on the dish with the bake temp and time. Press and seal will be your best friend. Serving dishes also help make your party look put together and like a professional planned your event.
The first dip on the list is my all time favorite. I cannot tell you how many times I’ve made Hissy Fit Dip. People ask me all the time for this recipe!
Hissy Fit Dip
16 ounces of sour cream
8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder. sea salt and fresh cracked pepper to taste
Preheat oven 350
Brown the sausage and set aside. Combine all ingredients in a mixing bowl then add the cooked sausage. Transfer mixture into a baking dish cook for 45 minutes or until bubbly!
4 Cups Shredded Cheese – Cheddar or Mix Blend
1 Cup Chopped Green Onions
1 Cup Slivered Almonds
1 pkg of Real Bacon Pieces
2 Cups Mayonnaise
Mix all ingredients together in a large bowl. Refrigerate until ready to serve.
Serve with Ritz crackers!!!
Pick your favorite fruit and place on kabob sticks. I chose strawberries, grapes, blueberries and cantaloupe.
Skewer sticks for the fruit
Brown sugar dip
1/2 cup firmly packed brown sugar
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
Garnish: brown sugar
Directions- combine everything together and top with a lot of brown sugar. I made this the night before and the trick is to not mix in the brown sugar and let it chill over night.
Chill over night ****
Ingredients: (double if you need more)
-1 can flaky biscuits
-1 tablespoon stone-ground Grey Poupon Mustard
-slices of deli ham
-Head of lettuce
Below are the TWO inside spreads that will go on the inside of biscuits before putting meat on.
1.Chive Butter 2. honey mustard
-2 tablespoons green onions, chopped
-¼ cup butter, softened
-3 tablespoons stone-ground Grey Poupon
-2 tablespoons mayonnaise
-2 tablespoons honey
Bake the can of biscuits as directed on the can. While those are baking get all of your ingredients ready to go!
-in a small mixing bowl combine the ingredients for the Chive butter and set aside.
-in another small bowl make the honey mustard mixture. It looks like this
On the top half inside spread the butter and on the bottom half spread honey mustard. This way both sides have something yummy. If you want the sandwiches bigger keep the biscuit whole instead of cutting biscuit into a crescent shape.
Next place your ham, slice of Swiss cheese (half it) and lettuce.
Place toothpick in the middle to keep it all together!
These are perfect.
Make extra honey mustard sauce for dipping if you want.
Don’t let the green fool you… These classic southern finger sandwiches are fabulous. I grew up on these and once someone gets over the color they are hooked. If you serve in the south people usually know what a cucumber finger sandwich is!!
Here’s the recipe from my honeys cookbook!
Roasted red peppers
White cheddar cubes
This can vary with whatever you personally like! I don’t like olives so I ate everything but the olives.
Here are a couple of pictures from the party !!!!!