By Mary Ostyn
May 25, 2010
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Photo: Getty Images


Our oldest son graduated from high school last weekend.  For a kid who appreciates good food as much as my son does, I wanted to do just a bit more than cake and punch.  I had a lot of fun coming up with a fun menu.  Here's what we cooked up:


  • Tortilla pinwheels  --I made these a day ahead of time and refrigerated them overnight. This keeps them from unrolling when you cut them up.


  • Best Guacamole Ever -- I followed this recipe almost exactly except for adding 2 tomatoes and using white onion instead of red.


  • Bacon-wrapped jalapenos --  I made a batch of these with jalapenos and another batch using small sweet red peppers, so that even people who don't like spicy food could enjoy them.


  • Little Smokies wrapped in dinner roll dough --We cut the dough into tiny triangles like you do for crescent rolls, and then wrapped a triangle of dough around each Little Smoky. Bake at 375 for 15 minutes.


  • Teriyaki meatballs -- I made these in the crock pot using frozen meatballs from Costco, and my own teriyaki sauce from FAMILY FEASTS FOR $75 A WEEK.


  • Lemon Cake-- I cooked this recipe up in two bread pans, and then did a lemon glaze on top. It was really yummy and very rich tasting, probably thanks to the loads of butter in the recipe!


  • Jam thumbprint cookies --This recipe has been a favorite of my kids for years. We used homemade apricot jam as the filling this time, but strawberry jam or grape jelly works well too.


  • Mini cheesecakes with cherries on top-- My mother in law is a pro at these, so they were her contribution to the party, and I think they were the favorite dessert of all.


It's a good thing I made a lot of food because we ended up having 75 people at our house! It was also good that the day was sunny.  That way outdoor tables could be used, making it a bit less crowded indoors. The food really seemed to be a hit with everyone.  I enjoyed offering a bit more than your standard cake and punch.   What about you?  What kinds of party food do you enjoy making when you're expecting a crowd?