Archive for the ‘Party Foods’ Category

Caramel Sauce from Sweetened Condensed Milk


Stove Top
Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it’s side in a large pot and fill with water so the water is 1″ above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Slow Cooker
  1. Place unopened can in slow cooker on it’s side.
  2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  3. Cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks


Photo and recipe at

Photo and recipe at

  • 1 lb. ground beef
  • ¼ cup chopped onion
  • 1-2 Tbsp. prepared mustard (depending on your tastebuds)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ½ Tbsp. worcestershire sauce
  • 10-12 slices Texas toast bread
  • 6 tbsp. butter softened
  • 3 – 4 cups shredded cheese (or more if you need it)
  1. Brown ground beef with onion in skillet until fully cooked. Drain off any grease.
  2. Add mustard, ketchup and brown sugar and Worcestershire . Simmer for 5 minutes.
  3. Spread butter on one side of each slice of bread.
  4. To assemble sandwiches, place one slice of bread, butter side down onto griddle or skillet. Sprinkle with cheddar cheese, a scoop of the beef mixture, and top with some more shredded cheese. Place a piece of bread on top, butter side up. Cook over medium heat until browned, carefully flip over and cook other side until browned.
  5. Enjoy!

Sausage Cheese Balls


1 1/2 cups Bisquick, or baking mix
1 Pound of hot breakfast sausage
Pinch of Cayenne pepper
Pinch of black pepper
Pinch of crushed red pepper flakes
1/4 cup milk
8 oz. pack of shredded cheddar cheese. I use mild cheddar cheese, but sharp cheese is also good

Put everything in the bowl and mix. This is easiest to do with your hands.
Roll the mixture into balls, a little smaller than golf balls. Makes about 48 cheese balls
Place the sausage balls about 1/2 inch apart on a foil lined cookie sheet.
Bake at 370 degrees for about 20 minutes. The Bisquick balls should be lightly browned with the meat cooked through.

Philly Cheese Steak Stuffed Peppers


1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbs. Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste


Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.

Preheat oven to 400*

Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Pimento Cheese Spread


Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

1 lb sharp cheddar cheese, grated
1 cup mayonnaise
1 7-oz jar pimentos, drained and finely diced
1 small chopped or minced sweet onion
1/2 teaspoon hot sauce
1/2 teaspoon cayenne pepper
1/4 cup of finally chopped red onions

In a medium bowl mix together cheese, mayonnaise, pimentos, red onions, sweet onions, hot sauce, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Chicken Skewers


Photo and Recipe by Carolyn Davidson Hicks. We smother them in Blues Hog BBQ Sauce! You make your own pick or favorite one...

Photo and Recipe by Carolyn Davidson Hicks. We smother them in Blues Hog BBQ Sauce! You make your own pick or favorite one…

1/2 cup low sodium chicken broth (we use regular)
1/8 cup sauce (Jalapeno hot pepper, or Louisana hot sauce)
1/8 cup cider vinegar
3 tbsp honey
1 tbsp tomato paste
1 cloves (finely chopped garlic)
1 tsp vegetable oil
1 tsp salt
2 large chicken breasts

Cut chicken breast thin by slicing them into halves, and then into strips. Mix the marinade ingredients and pour over the chicken. Let sit in fridge for an hour, or overnight if possible.
Skewer the chicken and place on a medium hot grill for 7-10 minutes on each side until cooked and caramelized.
If you would prefer to bake them, bake on tray in oven at 375F for 30-40 minutes until browned.


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Outdoor Cooking