If you’ve ever tried this divine party dip, then you’ll be absolutely in love with it. If you haven’t tried it, go ahead and spoil yourself and your friends. It’s really easy to make, and even easier to eat. You can eat the whole thing, including the bowl. As the dip level gets low, tear pieces off the bowl and just eat them- they’re already covered in creamy dip.

Ingredients

1 Cobb loaf

1 spare loaf for extra pieces

1 cup Mozzarella

1 cup Tasty Cheese

250 gram Philly Cheese

1 carrot grated

1 onion chopped

4 rashers bacon chopped

300 ml thickened cream

Method

Mix all ingredients together.Pull centre out of cobb loaf and tip mixture in. Put in oven 180 c for 1 ½ hours, stirring every 20 minutes. About minutes before finish time, break up remainder of bread, plus the extra loaf, into scoop size pieces, and put in oven to brown.

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Ingredients:

2 Packets Scotch Finger Biscuits, crushed fine in blender

15 weet bix, crushed in blender ( Adjust to suit consistency)

2 cans condensed milk

Heaps of cocoa – approx 2/3 cup – makes it very dark and rich

1 or 2 cups coconut – plus another cup for coating.

2 cups dried fruit – raisins and sultanas

4 generous nips of rum (Artificial run essence is ok, but rum tastes better)

Method:

Soak the fruit in the rum for up to a day, but at least half an hour. The longer the soak, the plumper and juicier the fruit.

Place all ingredients except for half the crushed weet bix in a large bowl. Mix well. Gradually add the weet bix to get the balls to a nice, solid yet moist consistency that will roll into balls and not stick to your hands too much. Roll into balls and coat with coconut a few at a time. Best served cold. Store in fridge.

Makes about 80

Technorati Tags: Christmas party food, Christmas treats, party food ideas, party food recipes, rum balls recipe

You don’t want to be cooking while your guests are playing. I’ve done it before, and while everyone was extremely satisfied with all the freshly deep friend and baked finger food that kept coming, they were nagging me all the time to come and sit with them.

The secret is to do as much preparation as possible before the event and serve hot foods that can be simply reheated at the right time, such as lasagne and pastas, curries, bolognaise and chilli con carne. For warm deserts I’d go for fruit pies, puddings and custards. They can all be made ahead of time and reheated, so you can have your pie and eat it too.

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Plan, plan, plan. All your preparation is best done before the party, not while your guests are begging you to relax and join them. All my best party food ideas are…

coming soon!

Technorati Tags: Party Food, party food recipes, Party ideas, party planning, party-advice