Party Panache, Last Last Minute

the Painted Apron

9 years ago

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

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!

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

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

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

Ingredients

1 pkg dry Onion Soup Mix [Lipton’s]
1 cup brown sugar
1/2-1 bottle cooking sherry [1 cup]
1/2 cup soy sauce
3 T sesame oil
filet mignon, beef or pork tenderloin

Instructions

Mix ingredients together and pour over filet mignon, beef or pork tenderloin in a deep dish [Or just put everything in a large ziplock and add meat] Marinate overnight or up to 48 hours.

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

Peppermint Mousse Parfaits

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

The parfaits happily stayed cool for hours

Sausage Hash Brown Balls

Course Appetizer, Breakfast, Brunch

Cuisine American, Southern

Keyword appetizer, brunch bite, hashbrowns, party food, sausage balls

Prep Time 15

Servings 60

Ingredients

1 lb pork sausage
8 oz cream cheese
1 1/2 cups Bisquick
1 1/2 cups Cheddar
4 cups shredded frozen hashbrowns thawed

Instructions

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.