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What is your favorite party food recipe?

I am hosting a small party at my house next weekend for about 12-15 guests. It starts at 3 or 4, and I anticipate it to last until about 9:00. [[Very excited!]]

Suggest you join the website below, and look at the hor d’oeuvres and drinks sections for many more ideas. Enjoy! <3

Coconut Lime Chicken Salad Cocktails
This inspired salad cocktail delivers the flavours of the tropics presented in a most unconventional manner. Whimsical in presentation but seriously delectable in taste.
Ingredients:
1/2Coconut milk 1/2 cup
1 Tsbp Brown sugar, packed
1 Tsbp Lime juice
1/2 tsp Dried crushed chilies
1/2 tsp. Seasoned salt
1 1/3 cups Thinly sliced cooked chicken
1/2 cup Julienned carrot
1/2 cup Thinly sliced red pepper, about 2 inch 1
Arugula leaves, lightly packed 2 cups 500 mL
Garnish: lime peel
Preparation:
Whisk first 5 ingredients together until sugar is dissolved. Add next 3 ingredients and toss. Chill, covered, for 1 to 2 hours.
Arrange arugula in 6 martini or cocktail glasses. Spoon chicken mixture over top. Serves 6.

Italian Nachos
I specifically left out amounts so that you can decide how much you want to make of these delicious Italian Nachos. They are amazingly wonderful and once you have tried them you will think of all the little things you want to change or add.
Ingredients:
Won Ton Wrappers, either square or round will work
Italian Sausage, if linked, remove from casing
Onion, chopped
Pepperchini Peppers, mild peppers usually found with pickles in the market
Sauce (you can use either alfredo or marinara sauce, either are great)
Parmesan Cheese, grated
Preparation:
Fry your won ton wrappers till crisp and bubbly. Set on paper towels to dry.
While the wrappers dry, fry the sausage and onion, you want to have little bits of sausage that you can sprinkle on the won ton wrappers.
Pick a sauce and make it. You can certainly use bottled sauce.
Grate the cheese.
When ready to serve, place the fried wrappers on a platter. Pour a little sauce over the wrappers. Sprinkle on the sausage/onion mix. Top with grated parmesan cheese.
The platter can be served at room temperature or heated in the oven prior to serving. Warning: These are so addictive!

Chilaquiles for a Crowd
Rick Bayless; Mexico—One Plate at a Time
Ingredients:
3 tablespoons vegetable oil
2 large onions, sliced (divided use)
3 16-ounce jars of salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips, preferably the rustic home-style ones from a local tortillería
2 cups (8 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar
2 to 3 cups (10 ounces to a pound) coarsely shredded cooked chicken—I use leftover grilled chicken or buy a rotisserie chicken (optional)
3/4 cup Mexican crema, crema espresa, crème fraiche or sour cream thinned with a little milk or cream
1/2 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan (optional)
A handful of cilantro leaves, for garnish
Preparation:
In a very large (6-quart) Dutch oven, heat the oil over medium-high. Add about two thirds of the onion and cook, stirring regularly, until richly browned. Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn off the heat and stir in the chips and shredded cheese. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out. Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then drizzle with the crema, and sprinkle with the onion, optional grated queso añejo and cilantro. Serve without hesitation. Serves 12 to 16

Lynchburg Lemonade
Ingredients:
3 parts 7-up
1 part sweet & sour mix
1 part triple sec
1 part bourbon
Preparation:
Mix together. Add some sliced lemons and limes. Serve over ice.

White Wine Cup
Ingredients:
1 bottle white burgundy
4 ounces sherry
1 ounce brandy
1 ounce anisette
Rind of 1 lemon(s)
superfine sugar
1 liter club soda
mint
pineapple(s)
Glassware: punch bowl
Preparation:
In a punch bowl, mix the white burgundy (or dryish Graves) with the sherry (Amontillado or cream), brandy, anisette, lemon rind, sugar (in moderation), and club soda. Add a brick or two of ice. Garnish with thin slices of fresh pineapple and sprigs of mint.

Aristocrat Sparkling Punch
Ingredients:
1/2 cup sugar
1 bottle red burgundy
4 ounces brandy
2 bottles Brut champagne
1 quart sparkling water
strawberries
2 orange(s)
Glassware: punch cup
Preparation:
In a punch bowl, dissolve 1/2 cup sugar (or less to taste) in the red burgundy. Add the brandy, stir, and pour in the brut champagne or reasonable equivalent and the sparkling water. Place a block of ice in the bowl, decorating the top if you wish with strawberries, raspberries, or other fruit in season. Cut the oranges into thin wheels and float them in the punch.

White Sangria with Cointreau
Use whatever stone fruits look freshest at your market to create this refreshing sangria.
Ingredients:
6 peaches, plums or nectarines, or your favorite combination of stone fruits, halved, pitted and sliced 1/4 inch thick
1 1/2 cups peach nectar
1/4 cup orange liqueur, such as Cointreau
1 bottle (750ml) dry Spanish white wine (white Rioja) or Sauvignon Blanc
2 cups club soda, or more, to taste
Ice cubes for serving
Preparation:
In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to 12 hours.
Stir in the club soda and ladle the sangria into ice-filled glasses. Serve immediately. Serves 6 to 8.

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