Party Panache, Last Last Minute

We usually have a last last minute party, right before Christmas with just a few friends

open house buffet

It’s very simple, all finger food and the other night we gathered around the piano and had a little Christmas fun…


Leo came in decked out in his holiday finest, and played while we noshed and sipped

Here are the recipes we enjoyed this year, some tried and true favorites from the Painted Apron archives, and a couple of new ones!  They are all easy enough to whip up at the very last minute!

party menu

Roasted Brussels Sprouts, Garlic and Bacon Dip is always a hit and you can roast the brussels sprouts, bacon and garlic at the same time, easy peasy.  Even non brussels sprouts eaters will love it

 roasted garlic, brussels sprouts and bacon dip

Sausage Hash Brown Balls from Plain Chicken are an updated version of regular sausage balls and you can make the dough in your stand mixer using a dough hook.  These are a new favorite

sausage balls

Teriyaki Tenderloin is standard party fare at our house, grill it and slice it before your guests arrive and serve it at room temperature.  I served regular canned biscuits, cut into star shapes with a cookie cutter, along side

Teriyaki Tenderloin with star biscuits

Rotel Pies have been floating around Pinterest and are embarrassingly easy to make~and very hard to resist

Rotel pies

Peppermint Mousse Parfaits

peppermint mousse

You can leave a chilled dessert out on a buffet by setting them on a tray atop a dish of ice or freezer packs, which I covered with foil

peppermint mousse

The parfaits happily stayed cool for hours

Sausage Hash Brown Balls

  • Servings: 60
  • Difficulty: easy
  • Print

adapted from Plain Chicken

1 lb pork sausage

8 oz cream cheese

1 1/2 cups Bisquick

1 1/2 cups Cheddar

4 cups shredded frozen hashbrowns, thawed

Preheat oven to 400F.Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1 1/2-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
PicMonkey Collage
These are great for breakfast too!

Rotel Pies

  • Servings: 45 pies
  • Difficulty: easy
  • Print

adapted from Kendall Boggs

30 phyllo cups [find in the freezer section]

1 cup, [4 oz]  extra sharp cheddar

1 cup mayonnaise [Dukes]

1 can Rotel, drained

4 strips of crispy bacon, crumbled

Mix together and put in phyllo cups. Bake at 350 for 15 minutes

open house buffet

Pardon the sippy cup bomb


We had some Christmas Chex too

Christmas chex

A Jolly time was had by all!


I hope you have a very Merry week!


I will sharing with the fabulous parties and blogs on my side bar and

The Scoop


11 Responses to “Party Panache, Last Last Minute”
  1. Mary says:

    Love your holiday fare Jenna! The sausage balls with the addition of the hash browns and cream cheese is a new twist to me and definitely something I could sink my teeth into! I haven’t seen the rotel cups on Pinterest but I’m a big fan of those Fillo cups from the freezer section for easy entertaining. Sending Merry Christmas Week Wishes to you and your Sippy Cup Crew 🙂

  2. Lynn says:

    The Rotel Pies sound like something I need to make Jenna! Merry Christmas Week-have fun:@)

  3. Liz Mackie says:

    Thank you. Merry Christmas to you and your family.

  4. Looks wonderful and looks like lots of fun!

    Merry Christmas to you and your family, Jenna!

  5. chrisscheuer says:

    What a fun and delicious party. Everything looks just wonderful! I know a good time was had by all!

  6. CraftyHope says:

    What fun!! And delicious-looking too! I’m checking out a few of these recipes to save for later. I’m especially fond of anything peppermint and chocolate so you can bet what I’m most interested in. However, I’m not a huge fan of spinach dips (no cooked spinach for me) but I LOVE brussel sprouts so that dip sounds amazing!!

  7. Miz Helen says:

    What a wonderful party Jenna! Thanks so much for sharing this awesome post with our special edition of Full Plate Thursday. Hope you are enjoying your holidays and look forward to seeing you soon!
    Miz Helen

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