Looking for something new and different to put out on the party buffet? Try gourmet flavored popcorn from Too Nice to Slice bakery in Oxford. Comes in exotic flavors like pizza, dill pickle, cheesecake, jalapeno ranch, margarita, loaded baked potato, grape, Dr Pepper and beer.
But wait. It gets better. There’s also Alabama popcorn (cherry-flavored) and Auburn popcorn (blueberry- and orange-flavored).
Too Nice to Slice, 204 Grace St., Oxford, 256-403-5396.
Tex-Mex In A Jar
A classic Tex-Mex seven-layer dip may look fantastic when it first appears at the buffet, but a few chips in and the thing looks downright debauched. Martha Stewart suggests layering the ingredients in tiny grab-and-go Mason jars instead. The colorful results retain their pretty layers. Everyone gets their own. And they can double-dip to their heart’s content.
Start with a layer of beans on the bottom, then cheese, green onions, salsa, avocado, sour cream and olives. Serve with chips.
Mini Buffalo Chicken Balls
Meatballs always make people happy. These taste like Buffalo wings, but without the mess.
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/3 cup hot sauce
1 pound ground chicken
1 large egg
1/2 celery rib, minced
3/4 cup bread crumbs
1 teaspoon salt
Heat the oven to 450 degrees. Drizzle the oil into a 9-by-13-inch baking dish and evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and allow the mixture to cool 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, lining them up snugly and in even rows. The meatballs should be touching one another.
Roast for 15 to 20 minutes, until the meatballs are cooked through, registering 165 degrees on an instant-read thermometer. Allow the meatballs to cool for 5 minutes in the pan before serving with celery sticks and blue cheese dressing.
Makes 40 meatballs.