Saturday, September 24, 2011

Fall Cocktail Party

If you havent noticed I get behind on my blogging occasionally....well let's be honest, a lot! This fall cocktail party took place......2 YEARS AGO!!!!
I can't even believe it, but I never went back and included these delicious recipes and since Fall is upon us, its the perfect time to include them. It was a great party and I am so glad I didnt lose all the recipes because they were all so tasty. These would be perfect for any cocktail party or upcoming holiday menu

Hot Apple Cider with Rum
borrowed from Emeril Lagasse


1 apple

2 teaspoons whole cloves

1 orange, thinly sliced

2 quarts apple cider

1/2 cup light brown sugar

1 teaspoon allspice

Pinch grated nutmeg

1 cup dark rum

Cinnamon sticks, garnish


Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.



I had this punch a a Christmas Party and once you have it, you will want to make it again and again. The picture is so weird, the lighting was all wonky. It is such a light and refreshing drink that has just the sweetness you need, but with the happy effects of a yummy cocktail.

White Sangria Punch


1-12 oz. can of frozen lemonade

1- 6 oz. can of frozen Orange Juice

1-1/2 cups of water

1 bottle of dry white wine

1-10 oz. bottle of club soda

lemon/lime/orange slices


Mix and Drink!

VERDICT: Is this even really necessary? I am craving a big punch bowl of this as I type this


This was such a find. I can not believe I almost lost these forever. They are so impressive looking and taste the same. Super duper simple but look like you have spent a ton of time on them

Harvest Sweet Potato Pecan Pie Tarts

borrowed from Cooking light

**How to quickly cook the sweet potato~~ Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.


1 cup mashed cooked sweet potato

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/3 cup chopped toasted pecans

1/4 cup firmly packed brown sugar

1 tablespoon dark corn syrup

1/2 teaspoon vanilla extract

1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)


Preheat oven to 350°.

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spread

in to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes.

Cool completely on a wire rack.

VERDICT: LOVE em' Cant wait to make them again!


Spiced Pumpkin Dip

borrowed from Annie's Eats


½ cup canned pumpkin puree

1 (8 oz.) package cream cheese

2 cups powdered sugar

2 tsp. pumpkin pie spice


In a large mixing bowl, combine canned pumpkin, cream cheese, powdered sugar and

pumpkin pie spice. Mix well. Spoon into a decorative bowl.

VERDICT: Sometimes the simplest things are the most delicious things!


Ok let's discuss this picture for a moment.....this is what happens to brie when you leave

it in the oven too long. It was still so yummy, but its best to get it out of the oven before

its a big soupy plate of cheese. I loved this because you can marinate the nuts ahead

of time and then just pop it in the oven and its this delicious appetizer that takes

barely anytime to prepare but with fabulous resultsI

Sugar & Nut Glazed Brie

Borrowed from Paula Dean


1/4 cup packed brown sugar

1/4 cup chopped macadamia nuts or pecans

1 tablespoon brandy

1 (14-ounce) round brie

Apple wedges, for serving

Pear wedges, for serving

2 to 3 tablespoons lemon juice

Crackers, for serving


In a small bowl stir together the sugar, nuts, and brandy.

Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate.

Bake for 4 or 5 minutes or until the brie is slightly softened.

Spread the sugar mixture in an even layer on top of the warm brie and

bake for 2 to 3 minutes longer, or until the sugar melts.

Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.

Place crackers around the other side.

VERDICT: Dont let my horrible absent mindedness prevent you from making this, its so tasty!


I had this dip at a party and couldnt stop eating it. The flavors were so different and when you see the recipe you will think its weird but I swear its----- YUM!

Baked Fruit Dip
borrowed from All Recipes


1 (16 ounce) package soft style cream cheese with pineapple

3/4 pound shredded Swiss cheese

2 cups dried cranberries

2 tablespoons orange juice

1/4 cup apple juice


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple

juice. Scoop into a 9 inch pie pan.

Bake 15 minutes in the preheated oven, until bubbly and lightly browned.

VERDICT: Such a east tasty dip!


Who doesnt want to end their night with a big bowl of popcorn?

Cinnamon Sugar Popcorn

borrowed from Cooking Light


8 cups popcorn (either microwaved or stove popped with oil)

Cooking spray (if you cook it with oil you dont need the spray)

2 tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 tablespoons butter, melted


Place popcorn in a large bowl. Lightly coat popcorn with cooking spray; toss well.

Repeat procedure.

Combine sugar, cinnamon, and salt in a small bowl.

Drizzle popcorn with melted butter; toss well.

Sprinkle with sugar mixture; toss well to coat.

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