Open House Punch & Sweet-N-Sour Chicken Cups

 Wondering what to serve the masses at your next cocktail gathering? Here are 2 tried-and-true recipes that should satisfy the taste buds as well as your need for prepping early and easily.

This Open House Punch is a classic thirst quencher, and I’ve never met anyone who didn’t love it.
1 regular size can frozen lemonade concentrate, thawed and undiluted
1 regular size can frozen orange juice concentrate, thawed and undiluted
2 1/2 cups Bourbon
2/3 cup lemon juice
1 (2 liter) bottle Sprite, chilled
Combine first 4 ingredients and keep chilled if you are making it ahead. Add Sprite just before serving. Garnish with sliced orange, lemon, or cherry if desired.

These Sweet & Sour Chicken Cups are a delicious finger food.  Prepare the filling ahead of time and then just scoop them into the filo cups when ready to serve.
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 TBsp Vegetable oil
2 cups chopped cooked chicken
2/3 cup jarred sweet & sour sauce (from the Asian cooking isle)
1/2 cup slivered almonds, toasted
2 TBsp light soy sauce
2 packages frozen filo cups
Sautee red bell pepper and onion in vegetable oil over medium heat until tender.
Combine vegetable mixture with chicken, sweet & sour sauce, almonds, and soy sauce.
Refrigerate filling until ready to use.
To serve, heat oven to 400. Fill filo cups with filling and bake for 8-10 minutes or until filling is hot. This recipe easily doubles.
Note: I use the canned chicken breast from Sams (Members Mark brand). This is a premium canned chicken unlike that which you get at the grocery store.

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