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Foods For Entertaining

Updated on March 8, 2010

When choosing foods at your party there is a lot to think about. Which foods are best? What if they do not like what I make? Am I going to have enough food for everyone? Well, you are not going to know who is going to like what so it is best to make different kinds of foods, maybe have more than more one kind of dip and so on. How much you are making depends on how many people you have coming. Make sure you accurate count on your guest , so you do not have too much food or not enough food at your party. So, lets get cooking for your party!

*Finger Foods*

The Best Stuffed Mushrooms


  • 1 pound medium mushrooms
  • 2 tbsp margarine
  • 8 oz soft cream cheese with chives and onions
  • 1/2 cup (2 oz) grated parmesan cheese
  • 2 tbsp dry bread crumbs

Directions: Heat oven to broil. Remove mushrooms stems. Chop enough stems to make 1/4 cup. Saute mushroom caps in margarine for 5 minutes. Mix soft cream cheese, parmesan cheese and bread crumbs until well blended., stir in chopped stems. Fill mushroom caps. Broil until browned. Makes: 2 1/2 dozen

NOTE: add - Crab meat, bacon, ham, and shrimp to really wow your guest!

Chessy Bacon Hotdogs


  • 1 pack of hot dogs (8 franks)
  • 1 pack pre-sliced yellow cheese
  • 1 pack of bacon

Directions: Cut a slit into hot dogs from one end to the other. Be careful to not cut them in half. Stuff your hot dogs with cheese by placing the cheese into the slits. Wrap bacon around in a spiral going around and around your hot dog and cheese. Take toothpicks and insert one at each end to secure the bacon. Place into broiler until bacon and hot dog is cooked. When done take out toothpicks, the bacon should hold from the melted cheese. Makes: 8

NOTE: These hot dogs are more tasty then regular plain hot dogs.

Jumbo Seafood Fancy Shells


  • 1 (16 oz) package uncooked jumbo-sized pasta shells
  • 1 (7 1/2 oz) can of crab meat, (check for small shells)
  • 1 (2 1/2) can tiny shrimp, drained
  • 1 cup (4 oz) shredded swiss cheese
  • 1/2 cup salad dressing or mayonnaise
  • 2 tbsp thinly sliced celery
  • 1 tbsp finely chopped onion
  • 1 tbsp finely chopped pimiento

Directions: Add the shells gradually to 6 quarts of boiling salted water and cook until tender, yet firm. Drain; rinse with cold water, then drain again. Set aside, upside down to cool. Combine crab meat, shrimp, cheese, salad dressing, celery, onion, and pimiento in a small bowl. If the mixture seems too dry, add more salad dressing. Spoon mixture into the cooked shells, Cover and refrigerate until chilled. Makes: 8 to 10 servings.

NOTE: Be careful when adding mixture to your shells, because the shells are soft, they can split so be careful.

*Sweet Treats*

Saltine Toffee


  • 37 saltine cracker squares
  • 1 cup butter, cubed
  • 3/4 cup sugar
  • 2 cups (12 oz) semisweet chocolate chips
  • 1 square (1 oz) white chocolate
  • 1 tsp shortening

Directions: Place crackers in a single layer in a foil-lined 15-in x 10-in x 1in. baking pan. In a saucepan, bring butter and sugar to a boil. Reduce heat, simmer uncovered for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers. Bake at 350 degrees for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt. spread chocolate evenly over top. Melt white chocolate and shortening, drizzle over toffee. Chill for 15-20 minutes or until set. Break into pieces. Store in refrigerator. Makes: 1 3/4 pounds

NOTE: This recipe is very popular and really easy to make!

Candy Bar Cookie Squares


  • 1 package (18-1/4 oz) yellow cake mix
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup melted sugar
  • 3 chopped snickers candy bars (regular size)

Directions: In a large mixing bowl, combine, the cake mix, brown sugar, eggs and butter. Beat on low speed for 2 minutes. Scraping bowl occasionally. Stir in chopped candy. Spread onto a ungreased 13-in x 9-in x 2-in baking pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool on a wire rack. Cut into squares. Makes: 2 dozen

NOTE: This recipes is loved by many, so they will go fast!



  • 1 cup chocolate chips
  • 1/2 cup smooth peanut butter
  • 1 tbsp shortening
  • 1 1/2 cups (3 oz can) chow mein noodles

Directions:  In a microwave safe bowl, combine, chocolate chips, peanut butter, and shortening and microwave 1 minute, stir, then continue microwaving every 15 seconds, taking out to stir. Do that until melted. Add chow mein noodles, mix carefully, when everything is mixed together, take out little at a time, ping pong ball size, and lay them onto the wax paper. Cover them with wax paper and chill in the refrigerator until firm. Makes: 2 dozen

NOTE: This is another popular recipe. Easy come, easy go!

*Dips and Spreads*

What's the difference between a dip and a spread? Well, Spreads tend to be a lot more thicker, and dips tend to be more runny. So spreads are good for spreading onto your snack and dips are better for dipping, since its more runny.

Cheesy Salsa Dip


  • 1 pound pasteurized process cheese spread, cubed.
  • 1 jar (8 oz) salsa
  • 2 tbsp chopped cilantro

Directions: In a saucepan, stir together process cheese spread and salsa over low heat until process cheese spread is melt. Stir in cilantro. Serve hot with tortilla chips or broiled green, red or yellow pepper wedges, if desired.

NOTE: The cheese in the salsa gives your dip an extra tasty bite.

Honey Mustard Dip


  • 1/2 cup mayonnaise
  • 2 tbsp regular mustard
  • 1 tbsp dijon mustard
  • 2 tbsp honey
  • 1 tsp lemon

Directions: Mix all ingredients in a medium size bowl. Cover and chill in refrigerator over night. This recipe is great for chicken nuggets and cheese squares.

NOTE: You must left dip chill overnight or won't have the same taste.

Cream Cheese Crab Spread


  • 8 oz pkg cream cheese
  • 6 oz crab meat (make sure there are no shells)
  • 1/3 cup mayonnaise
  • 1/2 tsp. dried thyme leaves
  • 2 tsp horseradish
  • 1 tbsp mustard
  • 1/4 cup parmesan cheese

Directions: Combine all ingredients well. Chill for a few hours in refrigerator. Makes: 16 servings

*Lovable Salads*

Mixed Fruit Salad


  • 2 medium ripe bananas, sliced
  • 1 pint fresh strawberries, quartered
  • 1 can (20 oz) pineapple pieces, drained
  • 1 can (11 oz) mandarin oranges, drained
  • 1 1/2 cups cool whip
  • 1/2 cup sour cream

Directions: In a large bowl, combine the bananas, strawberries, pineapple, and oranges. In a small bowl fold cool whip into sour cream. Serve with fruit salad. Makes: 6 servings.

NOTE: Serve right away, or fruit will become mushy if you wait too long to serve.

Blue Cheese Waldorf Salad


  • 2 cups tart apples, diced (granny smith)
  • 1 cup celery, diced
  • 1/2 cup walnuts
  • 1/4 cup crumbled blue cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise or salad dressing
  • dash of salt
  • 1 or 2 heads of lettuce

Directions: In a medium bowl combine apples, celery, walnuts. In a separate bowl combine, blue cheese, sour cream, mayo, and dash of salt, mix and then add to apple mixture. Toss around and blend well. Serve on lettuce. Makes: 6 servings

NOTE: Make sure you ask your guest if they may be allergic to nuts before giving them this.

Mexican Fiesta Salad


  • 1 pound lean ground turkey
  • 1 envelope taco seasoning
  • 2/3 cup water
  • 1 can (16 oz) refried beans
  • 1 1/2 cups shredded lettuce
  • 1 jar (16 oz) salsa
  • 1 cup (4 oz) shredded cheddar cheese
  • 4 canned jalapenos, sliced
  • 1 cup (8 oz) sour cream
  • 1/3 cup sliced ripe olives
  • 1 bag (13 1/2 oz) tortilla chips

Directions: In a non-stick coated with nonstick cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most liquid has evaporated. Spread refried beans on a 12-in serving platter. Top with turkey, lettuce, salsa, cheese, jalapenos, sour cream, and olives. Serve with chips. Makes: 12 servings.

NOTE: This recipe makes a pretty salad, if layered correctly.

Great Garnish Ideas

Frosted Flowers - Dip flowers into egg white, then into sugar. Let stand several minutes. Dip again into sugar. Refrigerate several hours or until set. Great for desserts or platters. One egg white is to frost 24 small flowers. You may use fake flowers, real flowers, or edible flowers. Here are some flowers that are edible.

1. Rose (Red Flower) 2. Lilac (Purple Flower) 3.Daisies (White Flower)

Fruit Toothpicks - Just take a toothpick and add cherries, grapes, olives, small marsh mellows, soft candy.

Chocolate Designs - Just take any kind of chocolate, whether it be dark, semi, or even white chocolate, melt, then take melted chocolate and put into a piping bag or if you don't have a piping bag, just use a plain sandwich baggy, and cut a small tip off. Put your melted chocolate into bag and pipe your own designs onto wax paper. Let dry. When completely hard, just peel off with a flat spatula.

Festive Dip Holder - Cut the tops off of either a green, red or yellow pepper, scoop out the insides along with the seeds, wash out and add dip! Place your chips and vegetables around your pepper.


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      Birdie 3 years ago

      That's more than senbsile! That's a great post!

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      Boy 3 years ago

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      Priscilla Chan 7 years ago from Normal, Illinois

      You sure know how to party, girl:)