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PartyCheap's Favorite Recipes, Vol I

Chef's Hat
November 17, 2016
Cold weather is near which means holiday festivities are right around the corner. Dust off your apron and let’s start cooking! Prepare one of PartyCheap’s employees favorite recipes. These tasty dishes will go quick so don’t be afraid to sneak a taste before they are served! Stay tuned for more delicious recipes from our company cookbook.



CRAB STUFFED MUSHROOMS

1 package Large Mushrooms
1 jar Old English Cheese
1 (2 - 4 oz.) pkg. Crab Meat
1 tablespoon Butter
Clean mushrooms and remove stems.
Set the stems aside.
Mix together cheese, butter and drained crab meat.
Finely chop mushroom stems and add to mixture. Mix together.
Fill mushroom caps with mixture.
Broil 10 - 12 minutes.



SWEET & SOUR CHICKEN

1 lb. Boneless Chicken Breast
1 medium Green Pepper, cut into ¾” squares
4 tablespoons Red Wine Vinegar
2 tablespoons Cornstarch
1 ½ cups Pineapple Chunks
4 tablespoons Brown Sugar Twin
4 tablespoons Ketchup
1 large Tomato, diced
1 cup HerbOx Low Sodium Chicken Broth
Cut chicken into strips or 1” squares.
Spray skillet or wok with Pam; add green pepper and stir-fry over medium heat until crisp-tender.
Remove and set aside.
Spray skillet or wok with more Pam; add chicken pieces and stir-fry over medium heat until no longer pink.
Mix vinegar, cornstarch, broth, brown sugar and ketchup together.
Add to skillet with chicken and stir until sauce thickens.
Add green pepper and pineapples and cook for about 2 minutes until heated.
Stir in tomatoes and serve.



CHOCOLATE VANILLA SWIRL CHEESECAKE

20 Oreo Chocolate Sandwich Cookies, Crushed, About 2 Cups
3 tablespoons Butter, Melted
4 (8-oz.) packages Cream Cheese, Softened
1 cup Sugar
1 teaspoon Vanilla
1 cup Sour Cream
4 Eggs
6 Squares Semi-Sweet Baking Chocolate, Melted, Cooked
Preheat oven to 325° F.
Line 13x9 baking pan with foil, with ends of foil extending over sides of pan.
Mix cookie crumbs and butter; press firmly onto bottom of pan.
Bake 10 minutes.
While baking, beat cream cheese, sugar and vanilla with electric mixer until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating after each.
Remove 1 cup of the batter; set aside.
Stir melted chocolate into remaining batter; pour over crust.
Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirling effect.
Bake 40 minutes or until center is almost set.
Refrigerate at least 4 hours.
Use foil handles to lift cheesecake from pan before cutting to serve.
Store leftover cheesecake in the refrigerator.


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