How about starting with a crockpot with Italian beef for sandwiches, a cheese ball, a tray of crudites, and a fruit tray. Then add some assorted dips, chips, crackers and breads.
Easy Italian Beef:
Put chunked up roast of choice in crockpot with a beer and a packet of Good Seasons Zesty Italian Dressing (one per 2-3 lb. roast), slow cook till falling apart, shred with forks, taste, re-season as needed, and let simmer some more. Serve on buns with pepperoncini on the side.
I always bring home an empty dish when I take this:
1 6-1/2 oz can of crab meat OR 1 8 oz pkg Crab Delights
3/4 cup butter, softened
8 oz cream cheesed, softened
1/2 onion, finely diced
juice of 1/2 lemon
1 tsp worchester sauce
1 tsp granulated garlic
dash Tobasco sauce
Mix all together except paprika. Put in lightly buttered 9x13 pan. Dust with paprika and bake 30-40 minutees at 350 degrees till lightly browned.
Do not overbake, or it will be dry.
Serve with cocktail crackers of your choice.
*Note: You can make this at home and keep warm in a cooler till ready to serve. It tastes fine at room temperature.
I got this recipe from a friend, and it's really good!
FIESTA CHEESE BALL
1-2/3 cups chopped pecans
1 (1 oz) envelope taco seasoning, divided
16 oz cream cheese, softened
1 tbl green Tabasco sauce
1 tbl seeded and diced jalapeno pepper
1 tbl diced red onion
1 cup seeded and diced red bell pepper
8 oz shredded Colby-jack cheese
Preheat oven to 300 degrees.
Place pecans on a small baking sheet and toast in oven for 15-20 minutes. Remove from oven and toss with 2 tbl taco seasoning; set aside.
In a large bowl of an electric mixer or food processer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.
Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic, and roll cheese ball in nuts, coating entire outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place on a plate and refrigerate several hours until firm.
Cream Cheese Fruit Dip
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon fresh lemon juice
In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.
Ranch Dipping sauce for crudites
* 3/4 cup plain yogurt
* 1/3 cup mayonnaise
* 1 (1 ounce) package ranch dressing mix
* 1 tablespoon chopped fresh parsley
In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.
3/4 cup mayonnaise
1/4 cup dairy sour cream
1 Tbsp Dijon style mustard
2 tsp lemon juice
1 clove garlic, minced
1/2 tsp dried thyme, crushed
2 ounces anchovy fillets (drained and chopped)
Halved baby carrots
In a bowl combine mayonnaise or salad dressing, sour cream, mustard, lemon juice, garlic, thyme and 1/4 teaspoon pepper. Stir in chopped anchovy fillets. Cover; chill at least 1 hour. Serve with dippers.
Yield: 1-1/4 cups
Vivi's Green Chili Dip
1-8 oz pkg. cream cheese 1-4 oz can diced green chilies
Garlic powder to taste Louisiana Hot Sauce
Evaporated milk Salt & Pepper
Bring cream cheese to room temperature. Blend cream cheese and chilies; add salt, pepper, garlic powder and Louisiana Hot Sauce to taste. Add a little jalapeno juice to give this a little more kick. Add evaporated milk to get to dip consistency.
**WARNING: THIS DIP GETS HOTTER AS IT AGES! BEST IF MADE AHEAD A DAY OR SO!
*Note: This is some of the best dip you will eat. Also you can put it on flour tortillas, roll them up then cut them across to make pinwheels that are outstanding as finger food
I hope I've given you some ideas! Good luck with your party.
And don't forget the birthday cake!
We get by with a little help from our friends