ISO: ISO: mini foods. We are having a birthday party on Saturday and I need mini recipes and ideas.

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We are celebrating three birthdays in one party, so it is mostly a theme,

with kids and adults in attendance. These are all great ideas. Since my stepdaughter is making a bunch of things, I am going to make the mini-fried chicken, some mini-meatballs, mini-cheesecakes and a few more from the list above. After the party I will post what we served. I think it will end up being kid-friendly. There are a few up there that I really want to make, but I don't think I have the energy for it. The cold crud I had really knocked the energy out of me. I laid down yesterday, just for a minute, and woke up two hours later! Thanks everyone!!!

 
Thanks Pat! I love these, but they are not true minis, though the recipe could be altered

to suit. I had some lovely mini beef wellingtons at a party last weekend - they were packaged similarly to a beggars purse, with a dollop of horseradish cream on top.

Yum!

 
I was thinking of parcooking a ahi tuna steak and mincing same

for a deluxe version.

There's a whole bag of tuna steaks that I bought at a Costco near Tampa that's in my Dad's freezer down in Florida just waiting!

Give me some time as I can't cook fancy stuff as I'm still packing and the movers are coming Monday or Tuesday. I even have a new bottle of McCormick's Toasted Sesame Seeds I can use. Oh - and there's a bottle of wasabi sauce in fridge too!

I'll let you know when I make them.

 
Magnolia's bacaon tomato tarts and Michelle's artichoke tarts

I believe they were Michelle's. I know Magnolia originally pointed me to it, but we later discovered original rec: posted by Michelle.
Both are keepers!

 
For candy in a dish; melt chocolate kiss on a small diamond shaped pretzel;

push M&M on top. Melt on very low heat for just a few minutes. Very good!

 
Thanks you guys! Not overwhelmed today.

I am feeling much better and need to go start cooking. Thanks again!

 
remember to assemble them right before serving as they will absorb moisture & become soggy enough

to break off. I just do some to be eaten right away, then have the ingredients prepped to make more as needed. Any hints to make these more lasting?

 
could you wrap a leaf all around the part of the stick that the meat /cheese will touch, first?

Create a barrier for absorption. Something like a smooth, rather limp lettuce leaf.

 
We had a great time and the food was fun.

My stepdaughter made mini: corndogs, eggrolls, cheese balls, crescent rolls, and some sort of smokie with pineapple wrapped in bacon. I made mini: meatloaves (one of the birthday girls loves meatloaf), fried chicken (cornish game hens cut-up), albodigas soup (little tiny meatballs, it was delish), cheesecakes ( I used the mini cheesecake recipe from Sue/S.D. but I crushed up the pecan sandies and added melted butter then used that for the crusts. I have a mini cheesecake springform pan that worked great along with my mini muffin pan. I sprayed it with non-stick spray and then stuck it in the freezer so the little cakes came out easily without using liners.) a tuna pasta salad (using the new Barilla mini pasta shapes, I used the farfelle, bowties). Everyone's fave was the mini fried chicken and the soup, at least judging by what was left.

 
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