Quick and Easy Party Foods - Beer and Cheese Dip, Bbq Cups and Sweet Berry Brushetta

Nothing gets the party going any quicker than good food and cold drinks. To help you corollary at your next pool party, barbecue, game night, etc., here are some great recipes to get habitancy nibbling and getting acquainted. Beer-Cheese Dip is a perfect starter with an assortment of crackers, bread sticks, tortilla chips and/or veggies for dipping. These tasty puny Bbq Cups make a great finger food and can in fact be changed into Taco Cups by using salsa instead of barbecue sauce. Sweet Berry Brushetta is a light, refreshing treat for the sweet tooth. Warning: Your family and friends will be hinting to be invited back over!

Beer-Cheese Dip

1/3 cup beer (or apple juice for us teetotalers)
several dashes hot pepper sauce (to suit taste)
1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)
2 tbsp canned diced green chili peppers
1 tbsp flour
1/2 tsp dry mustard
1 to 2 tbsp milk (for thinning)

Serve with discrete vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, consolidate beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, consolidate cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an supplementary 2 to 4 minutes or until cheese starts to melt and aggregate is heated through, stirring every minute. Stir in adequate milk to make dip of dipping consistency.

Yields about 3/4 cup.

Sweet Berry Brushetta

10 slices French bread (1/2-inch thick)
5 tsp sugar, divided
6-oz fat-free cream cheese
1/2 tsp almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 tsp confectioners' sugar

Place bread on an ungreased baking sheet; lightly coat with nonstick cooking spray. Sprinkle with 2 teaspoons of the sugar. Broil 3 to 4-inches from the heat for 1 to 2 minutes or until lightly browned. In a small bowl, consolidate the cream cheese, almond passage and remaining sugar. Spread over the toasted bread slices. Top with the berries and almonds. Dust berries with the confectioners' sugar. Serve immediately.

Bbq Cups

1 lb lean ground beef
1/2 cup bottled barbecue sauce
1 tbsp minced onion
1 1/2 tbsp brown sugar
1 can refrigerated biscuits
3/4 cup shredded Cheddar cheese

In a 10-inch skillet, brown the ground beef; drain off any excess fat. Stir the barbecue sauce into the ground beef. Add the onion and brown sugar to the beef aggregate and mix well. Press the biscuits into greased muffin cups, one biscuit per cup. Press onto the lowest and up the sides to form a cup. Spoon the ground beef aggregate into the biscuit cups. Evenly divide the cheese over the tops of the beef aggregate in the cups. Bake at 400 degrees for 10 minutes. These puny cups make good appetizers or party food. They are also a good dinner or lunch item. With a salad and corn on the cob, this makes a meal the kiddos love to eat.

Note: Instead of the barbecue sauce, you can make these as taco cups by using a mild salsa.

Enjoy!

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