Family game day – a great excuse to make some awesome party food

This afternoon our family started what hopefully will become a Labor Day tradition. Everyone gathered at our house for a fun game of Formula D, a racing themed board game. Although the game was fun, I have to admit that my favorite part of the day was making a ton of party food for the occasion. I really like to make appetizers, but we rarely entertain, so I don’t do it often.

When we decided to do this, I started looking online for inspiration to plan my menu, and I quickly came upon something I had seen in a magazine a few months ago, mini candy apples. I was afraid it would be difficult to scoop out apple pieces with a melon baller, but it was super simple. The end result was just about the cutest thing I’ve ever made in my kitchen, and since there were none left at the end of the afternoon, I guess they were pretty tasty, too!

I made a recipe I saw online a couple of weeks ago, baked cheese olives, along with buffalo chicken dip, bruschetta and mini pulled pork sandwiches. I served a few other things that I bought in the frozen section of Kroger, and they were all pretty good, too. Frozen jalapeno poppers, queso and potato skins were an easy addition to my party food buffet. An olive tray, pickles and peppers and some fresh fruit rounded out the selections.

Here are a few of the recipes from our first family game day:

Mini candy apples

Granny Smith apples
chocolate, peanut butter or butterscotch chips
sprinkles or chopped nuts
lollipop sticks
small paper candy cups

Cut the lollipop sticks in half and set out candy cups on a serving tray. Using a melon baller, scoop balls out of the apples. Push half of a lollipop stick into each apple ball, with a section of the apple peel on top. Pat the apples dry while melting chocolate, peanut butter or butterscotch chips. Quickly dip and swirl the apple balls into the melted chips, leaving the apple skin exposed. Then dip in sprinkles or nuts. Place in candy cups to set. Refrigerate for at least 10 minutes to harden candy coating.

Baked cheese olives

1/2 cup butter
1 cup all-purpose flour
2 cups shredded cheddar cheese
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce 
40 large green olives, with pimento

In a medium-size bowl, cream butter. Mix in flour, cheese, paprika, cumin, and hot sauce. Cover bowl and refrigerate at least an hour (can be made ahead a day ahead).

Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives.

Preheat oven to 400 degrees F. Place olives on a baking sheet and bake for 15 minutes. Serve at room temperature to slightly warm.

Buffalo chicken dip

1 (8 oz.) pkg. cream cheese, softened
2 (9.75 oz.) cans chunk chicken breast, drained and crumbled
1/2 c. buffalo wing sauce (we prefer Louisiana brand)
1/2 c. ranch dressing
1/2 c. shredded mozzarella cheese

Combine all ingredients in a microwave safe dish. Microwave on high for 3 minutes and stir. Continue to microwave at 2 minute intervals and stir until cheeses are completely melted. Serve warm with chips or crackers.