Appetizer to bring to a party that has to be made the night before?

Question

I'm going to a party straight from work tomorrow night and need to bring it with me to work tomorrow morning. Any ideas on what could stand up to a whole day?

I was thinking of cheese straws but have never made them before but seemed easy enough.

If you have recipes that would be great!

Answer 1

I like to take a cheeseball and crackers (it's a hit everywhere I take it). The cheeseball is:

2 pkgs (sm boxes) cream cheese
1 packet Hidden Valley Ranch dressing mix
1 packet bacon bits (real ones, not the hard/dried kind).

Mix the cream cheese and ranch powder thoroughly (I do it with my hands) then form into a ball...roll the ball in the bacon bits (or pat them onto the ball) until it is completely covered. Once covered with bits, it's done.

Then you can serve right away or cover and refrigerate until ready to serve...crackers, celery, or anything you'd like to spread it on works well. ☺

Answer 2

MY Balls they have been voted the Best Balls in Bedford

Chilled Meat Balls Barry’s way

1.5lbs - 2lbs extra lean ground beef or ground sirloin
1 package onion soup mix
1 cup Italian style bread crumbs
½ teaspoon crushed red pepper
1 tablespoon Chilli powder
2 tablespoons minced onion
2 eggs
2 tablespoons Worcestershire Sauce
1/4cup of Barbeque sauce

Preheat oven to 350
Spray a 9x13 pan with cooking spray
In a large bowl combine all ingredients use hands to mix well
Shape into 1'’ balls

for the sauce

1 16oz can jellied cranberry sauce
1 12oz bottle chilli sauce
2 tablespoons brown sugar
2 tablespoons lemon juice

put all ingredients in a blender.
Blend on high for 2 minutes

pour over meatballs and bake 35 to 40 minutes

These are even better if made they are made a day ahead

You can serve these in a crock pot if you like

Answer 3

Parmesan, Rosemary, and Walnut Shortbread

1 stick unsalted butter, at room temperature
4 oz freshly grated Parmesan cheese
1 cup all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toast at 350°F for 10 min, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

Enjoy!

Answer 4

Sugar Pie's Artichoke Tapenade

1 (14 oz) can quartered artichoke hearts, drained
1 (8 oz) jar marinated artichoke hearts, drained
2 Tbsp. fresh parsley, rough-chopped
2 Tbsp. EVOO
1 Tbsp. canola oil, or mild salad oil
1/3 cup. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1/4 tsp. granulated garlic
1/2 tsp. kosher salt, to taste
few grinds black pepper, to taste

Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is formed. Adjust salt and pepper as desired. Yield: 1½ cups.

Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375ºF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and serve. Good hot or at room temp.

Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast.

--me! :-)

Answer 5

shrimp and cocktail sauce
meatballs in a crock pot
veggie tray
cheese, sausage and crackers
Velveeta and can of chili in crock pot with tortilla chips

tortilla roll ups- mix cream cheese with one pkg Hidden Valley Ranch Southwestern mix (powdered mix) one small can chopped black olives and one small can diced green chili peppers drained- spread onto tortillas and roll up (you can use different flavored tortillas or wheat ones also) -secure with toothpick and wrap in plastic wrap
leave in fridge to firm up overnight- then slice into pieces just before your party- arrange nicely on a dish and serve with salsa