I always recommend these honey-spicy Asian-inspired wings, which are even better if you let them sit a little in a crockpot. I guarantee you no leftovers, regardless of how you serve them.
Your cards might get a little sticky though. Provide wipes!
This is a 50's type of dish, but they always go over BIG when served in our house.
Printed from COOKS.COM
□ 1 lb. ground beef
□ 1 lb. sausage
□ 1 lg. Velveeta cheese
□ 1 1/2 tsp. garlic powder
□ 1 1/2 tsp. thyme
□ 1 loaf little rye bread
Brown ground beef and sausage together then drain grease off. Add thyme and garlic powder to meat. Next add Velveeta cheese (cut into small chunks). Cook this with the meat mixture until cheese is melted. After meat and cheese are cooked together, put on rye bread and bake for 10 minutes or until brown, at 350 degrees.
Though their "trendiness" may be a bit over done- a selection of different types of sliders might be an interesting idea. You can make a classic American cheeseburger type for those who may not be as adventurous, and then have fun with the others- lamb, turkey, bison, veggie etc. Paired with some good homemade french fries and you've got some excellent finger food.
Then I would go with mini pulled pork sliders. Can make the pork shoulder roast in the crock pot, or oven, low and slow, rubbed well with lots of kosher salt, cumin, smoked paprika, brown sugar, cumin, black pepper, garlic powder. If in the crock pot add about a 1/4 cup of cider vinegar. Shred meat, getting rid of fat & gristle, and add your fave bbq sauce to it. Serve with mini split biscuits or small hard rolls, cole slaw made w/ a lot of vinegar and pickles on the side.
If you want to get fancy, you can make mini beef pot pies with pie dough in mini muffin tins. Easiest to do if you have some leftover braised beef and gravy. Pipe some mashed potatoes on top, and bake until heated through.
You can make a big pot of chili, a couple of days ahead, using ground beef, or cooked chunks of brisket with lots of tomatoes and chiles. I like to make chili fries with leftover chili.
You can also save 1/2 the pulled pork, don't dress it with bbq, but broil it till it gets crispy and more fat is rendered, sprinkle with fresh lime juice and serve as carnitas tacos, with taco fillings set up like a bar.
Another big hit at my house is roast or grilled leg of lamb. Boneless cooks faster, but don't over cook it, leave it at M-R in the center and you can serve it at room temp, sliced really thin, with pita bread, hummus, roasted lemons and tomatoes, hunks of feta and brined olives, roasted potatoes or couscous.
That should get you started. Let me know if you need any more recipes.