What's Cooking Wednesday: Party Food

I hosted my book club Christmas party last night and got to try a couple of new "finger food" recipes I have had in my recipe file "to try" for a while. I also got to make a tasty new party punch that is sure to put even the biggest of scrooges in a festive mood! Enjoy!!

Hot Roast Beef Party Sandwiches (Southern Living, 2007)
1/2c. finely chopped walnuts
2 (9.25-oz) pkgs. dinner rolls
2/3c. peach preserves
1/2c. Hellman's Dijonnaise Mustard (or other mayo-mustard blend)
3/4lb. thinly sliced deli roast beef, chopped
1/2lb. thinly sliced Havarti cheese

Heat walnuts in small, non-stick skillet over medium-low heat, stirring occasionally, 5-6 minutes or until lightly toasted. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread Dijonnaise on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste (optional). Cover with top half of rolls, preserves sides down, and wrap in aluminum foil. Bake at 325 degrees for 20-25 minutes or until cheese is melted. Slice into individual sandwiches.

Cheesecake Cookie Cups

24 pieces bake-n-break refrigerated Chocolate Chip Cookie Dough
2 (8 ounce) package cream cheese
1 (14oz) can Sweetened Condensed Milk
2 large egg
2 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

PREHEAT oven to 325 degrees F. Paper-line muffin cups. PLACE one piece of cookie dough in each muffin cup. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup. BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour before serving.

Red Roosters (from Blue Christmas by Mary Kay Andrews)

1/2 cup granulated sugar
1/2 cup water
1 cup frozen lemon juice concentrate
1 cup frozen orange juice concentrate
2 cups cranberry juice
2 cups vodka
4 cups ginger ale

Bring together the sugar and water to boil in saucepan over low heat, stirring until sugar dissolves. Add all juices and vodka and stir to blend. Freeze mixture in pitcher or freezer safe container. One hour before serving time, add ginger ale to pitcher. As mixture thaws, break into slush with long spoon.