So, I got this idea in my head to do a 70s-themed get-together. And you can’t have a 70s party without the food, right? That was the first thing I tackled. I knew it had to be a bit cheesy, a bit retro, and a whole lot of fun to make.
Getting Started – The Plan
First off, I spent some time thinking about what folks actually ate at parties back then. My mind immediately went to things like cheese balls, anything on a toothpick, and weirdly colorful jellies. I did a quick search online, you know, just to jog my memory and get some concrete ideas. It was a real trip down memory lane, even though some of it was before my time!
I decided on a few classics. Things that screamed “70s!” without being too complicated. I wasn’t aiming for gourmet, just good ol’ fashioned party grub.
The Shopping Trip
Then came the shopping. I made a list. Lots of cream cheese, that was a definite. Cheddar, cocktail sausages, pineapple chunks (canned, of course), and stuff for deviled eggs. I remember standing in the aisle, looking at the grape jelly and chili sauce for the sausages, and thinking, “This is either going to be great or a total disaster.” The cashier gave me a bit of a funny look with all the retro ingredients, but hey, a party’s a party.
Into the Kitchen – Making the Magic Happen
Okay, so back home, I rolled up my sleeves. First on my list was the legendary Cheese Ball. I let a couple of blocks of cream cheese soften up on the counter. Then, I just dumped in shredded cheddar, a bit of onion powder, garlic powder, and a splash of Worcestershire sauce. I mixed it all up with my hands – yeah, it got messy, but that’s part of the fun. Once it was all combined, I shaped it into a ball and rolled it in chopped pecans. Popped that into the fridge to firm up.
Next up: Deviled Eggs. A true classic. I boiled about a dozen eggs. The hardest part, honestly, was peeling them without making them look like they’d been through a war. Some were perfect, others… not so much. I scooped out the yolks, mashed them with mayonnaise, a bit of mustard, salt, pepper, and a tiny pinch of sugar – that’s my secret. Piped that mixture back into the egg white halves. Finished them off with a sprinkle of paprika for that classic look.
Then, the infamous Little Smokies in Sauce. This one always gets a reaction. I grabbed my slow cooker. Dumped in a whole jar of grape jelly and a bottle of chili sauce. Stirred it up until it was smooth. Then, I threw in two packs of those little cocktail sausages. Set the slow cooker on low and just let it do its thing for a few hours. The smell was… unique. Sweet, tangy, a little smoky. You just have to trust the process on this one.
And for a bit of that “things on a stick” vibe, I made some Pineapple and Cheese Cubes. Super simple. I just cubed up some cheddar and Monterey Jack cheese. Then, I got out the toothpicks. Speared a cube of cheese, then a chunk of pineapple, maybe a little cocktail onion or an olive on some. I arranged them on a platter. Easy peasy.
Setting It All Up
Once everything was prepped, it was time to set it out. I pulled the cheese ball from the fridge and put it on a nice plate with some crackers around it. The deviled eggs went onto their own platter. The little smokies were bubbling away in the slow cooker, smelling pretty good by then. I just put some small plates and a ladle next to it.
- The cheese ball was looking mighty fine.
- Deviled eggs were all lined up.
- Smokies were hot and ready.
- Pineapple and cheese sticks added some color.
The Verdict
And you know what? It was a hit! People actually loved the old-school vibe. The cheese ball was gone in no time. The deviled eggs disappeared fast. And those little smokies? Surprisingly popular. I guess there’s a reason these recipes have stuck around. It wasn’t fancy, but it was fun, and that’s what I was going for. Making all that stuff was a good laugh, and it definitely set the mood for a 70s night. I’d do it again, for sure. Maybe add some Jell-O molds next time!