Category: Party Ideas

Broccoli Cheddar Chicken Braid

Ingredients
  • 2 cans Pillsbury Original Crescent Rolls
  • 2 cups chicken chunks, cooked
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed and chopped
  • 1/2 cup light mayonnaise
  • 1 egg yolk
  • fresh rosemary
 
Instructions
  1. Preheat oven to 375 degrees F
  2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
  3. Press each of the seams to form a single layer of dough.
  4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
  5. Spread mixture over the center of the croissant dough evenly to create a log.
  6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
  7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
  8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
  9. Bake for 28 – 30 minutes until golden brown.

Via Food Family Finds

Corded Braid

Lift up and secure top section of hair. Tye random cords and strings into hair as in picture. Release top hair. Braid all, any kind of braid, like the fishtail shown here. Tie off braid. Cut off too long cords. (Be careful not to cut the hair!) Cute and stylish idea via.

 

Lasagna Cupcakes

From EmilyBites – Also check out her Taco Cupcakes recipe – these look fantastic!

Lasagna Cupcakes Ingredients:
½ lb 95% lean ground beef
1 ½ t Italian seasoning
5 oz mushrooms, chopped
16 wonton wrappers (check the produce department!)
4 oz fat free Ricotta cheese
1 ½ oz Parmesan cheese, freshly grated
1 c pasta sauce (I used Wegmans brand Tomato & Basil)
4 oz reduced fat 2% shredded Mozzarella cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    In a sauté pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown beef, breaking it up with a spoon. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the meat/mushroom mixture into each cup (using about half the total mixture) and then splitting ½ cup of the sauce between each cup. Sprinkle about half the mozzarella and half the Parmesan evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Rainbow Jello Shots

Suggested pan: 9″ x 13″ cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired
 
If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  
 
Red Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box cherry or strawberry gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
 
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  
 
Yellow Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box lemon gelatin dessert
  • 1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
 
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  
 
(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  
 
Blue Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box Berry Blue gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
 
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  
 
To serve, cut into desired shapes or unmold.  
via Jelly Shot Kitchen – lots of Great ideas here.