When hosting a housewarming party, you want to provide food that is easy to prepare.  You also want to keep it easy to eat by creating mostly finger food options for your guests.  Set the tone for your party with stylish housewarming party invitations.  Then find inspiration for your menu with these house warming party recipes ideas – simple and delicious.

Bacon Bites

Ingredients 
4 firm avocados, halved and peeled
36 slices Hickory Sweet sliced bacon
freshly ground pepper
salt
1/2 teaspoon fresh ground ginger
juice of 4 lemons
1 teaspoon brown sugar
Preheat grill. In medium bowl, combine lemon juice, ginger, salt, pepper and brown sugar. Cut each avocado half into 9 equal pieces. Toss avocado cubes in the mixture. Cut each bacon slice in half crosswise. Roll up each cube of avocado in one slice of bacon. Thread on 6 small skewers. Place on grill. Cook 2 to 3 minutes until bacon is crisp. makes 12 servings

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Durango Drumettes

Ingredients 
2 cups water
1 cup soy sauce
1 cup cooking sherry
1/2 cup Thrifty Maid light brown sugar
1/2 cup chopped green onions
24 chicken drumettes with skin removed
In large skillet, combine water, soy sauce, sherry, brown sugar and green onions; add drumettes and stir to coat. Heat to boiling and lower heat. Simmer covered for 30 minutes. Uncover and simmer for 10 to 15 minutes, stirring and basting. Serve warm.

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Roasted Garlic & Red Pepper Party Dip

Ingredients
4 unpeeled whole garlic bulbs or 3 unpeeled whole elephant garlic bulbs
Olive oil
2 (8 oz.) pkgs. cream cheese, room temperature
3/4 cup low-fat plain yogurt
1 (12 oz.) jar sweet roasted red peppers, drained, coarsely chopped
1/2 cup green onions, chops (tops and bottoms)
1/8 tsp. crushed red pepper
Preheat oven to 400 degrees. Lightly brush outside of garlic bulbs with olive oil and place in shallow baking pan. Roast uncovered on center rack for 30 minutes. Cool. Press roasted garlic out of cloves. Set aside. Mix cream cheese and yogurt until creamy. Add remaining ingredients and mix well. Sprinkle with red pepper and serve with assorted chips.

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Mexican Spread

Ingredients

3/4 lb crumbled feta
1 cup unsalted butter
3 tablespoons dry vermouth
8 ounces softened cream cheese
1 minced shallot
2 minced cloves garlic
white pepper, to taste
1/2 cup toasted pine nuts
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
Using a food processor, combine cream cheese, butter, feta, garlic, shallot,
pepper and vermouth until smooth.
Oil a medium bowl or mold (line with plastic wrap for easy removal).
Layer the dip: 1/2 the tomatoes, nuts, pesto, cheese mixture;
repeat. Pat down mold, cover, refrigerate for one hour or more.
Place on serving plate and serve with bread or crackers.

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Stuffed Mushrooms

Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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Caramel-Pecan Fondue Recipe

Ingredients

1/3 cup (about 3 ounces) butter
1/3 cup sugar
1/2 cup dark brown sugar
2/3 cup corn syrup
1 1/2 cups heavy cream
3 tablespoon Rum or Cognac (optional)
1/3 cup finely chopped pecans, divided

In a medium non-stick saucepan, warm the butter, sugars and corn syrup until the butter has melted and the sugars have dissolved. Increase the heat to medium-high and bring the mixture to a low boil. Let it boil, stirring occasionally, for about 5 minutes.

Add the heavy cream. (You may find it easier to remove the pan from the heat while stirring in the cream.) Heat and stir for another 5 minutes. Stir in the Rum or Cognac, if desired, and pecans, reserving 1 tablespoon of the nuts for garnish. Transfer to a warm fondue pot and sprinkle the remaining pecans on top.

Serve with pound cake, marshmallows, angel food cake, and fruit .  It can be made a day ahead of time and warmed before serving.

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