After she says yes, it’s time to celebrate! Whether you’re hosting an engagement party or have been tasked with bringing a dish to share, these recipes are perfect for the occasion. Since the day of the engagement party can be pretty busy, many of the easy dishes can be prepared ahead of time so you’ll have one less thing on your to-do list. From finger sandwiches to bit-sized desserts, these dishes are the best way to celebrate the happy couple.
Baking a cute and fun treat is a must when throwing an engagement party.
1 package red velvet cake mix (regular size)
3 large eggs, room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
FILLING:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1 cup miniature semisweet chocolate chips
Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Cut a 1/2-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag. Pipe 1-1/2×1-in. hearts onto parchment paper-lined baking sheets, spacing hearts 1 in. apart. Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half of the cookies. Top with remaining cookies. Refrigerate leftovers.
Crab cakes are a must for any engagement party. With this simple dish you can easily make them the night before the engagement party.
1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1 teaspoon prepared mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crabmeat, drained
2 slices white bread, finely crumbled (about 1-1/2 cups)
3 tablespoons canola oil
In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in breadcrumbs until well blended. Shape into twelve 1/2-in.-thick patties. In a large skillet, heat oil over medium-high heat. Add crab cakes in batches; cook 2-3 minutes on each side or until dark golden brown.
Who doesn’t love cheesecake? It has the perfect balance of sweet and tart.
2 sheets refrigerated pie crust
FILLING:
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 jar (10 ounces) lemon curd, divided
1 container (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries
Confectioners’ sugar, optional
Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.
Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners’ sugar.
When cooked to perfection, they will melt in your mouth. Leaving the guest and couple at the engagement party speechless.
20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper
Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; sauté until liquid has evaporated, about 5 minutes. Remove from heat; set aside. Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
A sweet drink for the adults on the day of an engagement party. This is the perfect classy drink to serve guest at an engagement party, without splurging on the most expensive stuff. It is the perfect sweet and crisp drink to quench your thirst.
1 package (16 ounces) frozen unsweetened sliced peaches
1 package (14 ounces) frozen unsweetened sliced strawberries
2 cans (5-1/2 ounces each) peach nectar, chilled
1 cup peach schnapps liqueur
2 liters lemon-lime soda, chilled
2 bottles (750 milliliters each) champagne or other sparkling wine, chilled
In a punch bowl, combine peaches, strawberries, nectar and liqueur. Stir in soda and champagne just before serving.
Quick, light and tasty, salmon toasts make irresistible finger food.
1 package (8 ounces) cream cheese, softened
4 green onions, chopped
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated lemon zest
2 teaspoons lemon juice
24 slices snack rye bread
8 ounces smoked salmon or lox
Optional toppings: Grated lemon zest, coarsely ground pepper and fresh dill sprigs
Preheat broiler. In a small bowl, beat the first 8 ingredients. Place bread slices on baking sheets. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Spread with cream cheese mixture; top with lox. Serve with toppings as desired.
Live up the classy life at an engagement party when serving these beef wellington wontons.
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 teaspoons chopped shallot
1 cup each chopped fresh shiitake, baby Portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
Oil for deep-fat frying
In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper.
Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm.
Freeze option: Place filled wontons on a baking sheet and place in the freezer until they’re firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.
These finger foods give guest of an engagement party an entrée in one bite. These little appetizers pack a lot of flavor into one bite. Leaving your guest wanting more.
5 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1 cup grape tomatoes, halved
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
6 ounces cream cheese, softened
3/4 cup crumbled blue cheese
3 garlic cloves, minced
16 slices French bread baguette (1/2 inch thick)
2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1-1/2 teaspoons Montreal steak seasoning
2 tablespoons balsamic vinegar
Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; sauté onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally. Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper.
Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing. To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Antipasto is a crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. Of course you can switch up the items in this dish, yo could even mix it up and serve this platter with a mix of savory and sweet items. Like a trail mix but better.
1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves
In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
Serve these at a party and everyone will go wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick.
1 can (16 ounces) lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning
Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets. Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoonful of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
The marinade for this dish makes the shrimp so flavorful, you won’t even need a dipping sauce. It is the perfect savory dish for a tropical feel at any outdoor engagement party.
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp; toss to coat. Refrigerate 2 hours. Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.
A flaky puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy yet upscale appetizer. Whoever thought of this delicious recipe deserves an invite to the engagement party as well.
6 bacon strips, chopped
2 large onions, finely chopped
3 shallots, thinly sliced
1/2 teaspoon sugar
1/2 cup white wine
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
1 large egg white, beaten
1 log (4 ounces) fresh goat cheese, cut into 12 slices
Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add onions, shallots and sugar to drippings; cook and stir over medium heat until vegetables are golden brown, 15-20 minutes. Add wine, stirring to loosen browned bits from pan. Stir in thyme, garlic and pepper. Cook, uncovered, until liquid is evaporated, 2-3 minutes. Stir in bacon. On a lightly floured surface, unfold puff pastry. Cut into three 9×3-in. rectangles. Transfer to a parchment-lined baking sheet. Brush dough with egg white; top with onion mixture and goat cheese. Bake until golden brown, 16-20 minutes. Cut each rectangle into 4 appetizers. Garnish with additional thyme if desired.
This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side. The perfect appetizer for an engagement party.
1 round (13.2 ounces) Brie cheese
1/2 cup crumbled blue cheese
1 sheet frozen puff pastry, thawed
1/4 cup apricot jam
1/2 cup slivered almonds, toasted
1 large egg, lightly beaten
Assorted crackers
Preheat oven to 400°. Cut Brie horizontally in half. Sprinkle bottom half with blue cheese; replace top. On a lightly floured surface, roll pastry into a 14-in. square. Trim corners to make a circle. Spoon jam onto center of pastry; sprinkle with almonds. Top with Brie. Lightly brush edges of pastry with beaten egg. Fold pastry over cheese, pinching edges to seal; trim excess pastry as desired. Transfer to an ungreased baking sheet, seam side down. Brush pastry with beaten egg. Bake until golden brown, 20-25 minutes. Immediately remove from pan to a serving plate; let stand 45 minutes before serving. Serve with crackers.
Prep everything ahead, then layer up the crostini right before party time. It’s the perfect dish for a guest or the happy couple throwing the party to prepare.
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
1/4 cup olive oil, divided
1 pound medium carrots, grated
2 cups water
1-1/2 cups sugar
1 to 2 tablespoons prepared horseradish
1 tablespoon butter
1 cup chopped onion
2 cups shredded Swiss cheese
1 carton (8 ounces) mascarpone cheese
2 tablespoons mayonnaise
1 tablespoon sour cream
1 boneless beef top loin steak (12 to 14 ounces)
Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes. Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool. Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses, mayonnaise and sour cream. In a large cast-iron or other heavy skillet, heat remaining olive oil over medium-high heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand 5 minutes; cut into thin slices. To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.
The perfect crowd pleaser for any party. Something to satisfy those stomach growls before dinner time.
1 loaf frozen bread dough, thawed (16 ounces)
1/4 cup butter, melted
3/4 cup shredded Parmesan cheese
6 bacon strips, cooked and finely crumbled, divided
1/3 cup finely chopped green onions, divided
2 tablespoons grated Parmesan cheese
2 tablespoons salt-free herb seasoning blend
1-1/2 teaspoons sugar
Alfredo sauce or marinara sauce, optional
Turn dough onto a lightly floured surface; divide and shape into 16 rolls. Place butter in a shallow bowl. In a large bowl, combine the shredded Parmesan, half the bacon, half the green onions, grated Parmesan, seasoning blend and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack pieces in a greased 9-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Top with remaining bacon and green onions. Serve warm and, if desired, with Alfredo or marinara sauce.
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