Left-Over Wednesdays: Party Food!

Well, just in time for Christmas! Here's a few of my favorite things for holiday food!

Sausage Balls

1 "tube" hot sausage
2 cups sharp cheddar cheese, shredded
2 cups Bisquick baking mix, more on hand as needed

1. Mix cheese and Bisquick together in large bowl
2. Start combining raw sausage with Bisquick mixture by hand. (Gloves are a good idea if you are squeamish about raw meat!)
3. The consistency must not be too loose, so the balls don't hold together. The sausage is the binding agent, but I have added small amounts of milk to help, if I've added too much Bisquick. 4. Hand roll mixture into golf-ball sized balls and place on greased or lined baking sheet.
5. Bake in 375 degree oven about 10 minutes, or until golden brown.

Tomato and Goat Cheese Dip with French Bread 1 jar gourmet tomato pasta sauce (I use Classico's Tomato Basil)
3 TBS pesto
3 TBS goat cheese

1. Pour tomato sauce in small baking dish (something you would serve in too)
2. Spoon the pesto into tomato sauce, but don't combine fully
3. Spoon dollops of goat cheese on top of sauce, and again, don't combine.
4. Bake in 350 degree oven until warm through and bubbly.
5. Serve with sliced French bread.

Cranberry-Apple Crisp

from America's Test Kitchen

Topping
3/4 cup flour
1/2 cup light brown sugar, packed
1/2 cup sugar
1 tsp cinnamon (but I like to add more)
12 TBS unsalted butter, cut into 1/2-inch pieces and chilled
3/4 cup old fashioned oats

Filling
1 pound cranberries, fresh or frozen
1 1/4 cups sugar
1/4 cup water
2 1/2 pounds Granny Smith apples (I used 6 and it was plenty), peeled, cored and cut
2 1/2 pounds Braeburn apples (same as above), peeled, cored and cut
1 cup sweetened dried cranberries (Crasins)
3 TBS Minute tapioca

1. Make the Topping: combine flour, sugars, cinnamon and butter in food processor and pulse until you have course crumb texture; OR use pastry cutter (and elbow grease!) to combine in large bowl manually. Stir in oats and set aside.
2. Make the Filling: bring fresh cranberries, 3/4 cup sugar and water to simmer in stockpot/soup pot over med-high heat and cook until cranberries are softened and mixture is jam-like, about 10 minutes. Scrape mixture into bowl and set aside.
3. Add apples, remaining 1/2 cup sugar and dried cranberries to pot and cook over med-high heat about 5 minutes.
4. Off heat, stir in cranberry mixture and tapioca and pour into 9X13 baking dish.
5. Scatter topping completely over apple mixture and bake in 400 degree oven about 30 minutes, until brown and bubbly.
6. Serve hot with whipped cream or vanilla ice cream.

Chocolate Truffles

16 oz dark chocolate bar, top quality, broken into small pieces

8-10 oz heavy cream
2 oz rum, whisky or other, if desired


Coatings:
cocoa powder
cinnamon-sugar
chopped pistachios
crushed peppermint
coconut


1. Heat cream in pot over very low heat until scalding.
2. Remove from heat and stir in alcohol (if desired) and chocolate pieces. Stir until chocolate is completely melted, smooth and shiny.
3. Pour chocolate into shallow dish and place in refrigerator to chill completely. This will take several hours, chocolate must be completely "set".
4. Working quickly, roll ping-pong ball sized balls of chocolate mixture in your hands and place on a lined sheet pan. I use a small scoop to help or you could use a melon-baller if you want smaller truffles.
5. Place your desired coatings in bowls. Toss each truffle in your desired topping. I like classic cocoa powder the best, but be creative. I included a few ideas here.
6. Store in the fridge if you are not serving immediately.

So, what about you? What are some of your favorite things to serve at holiday parties?