I just realized that the Oscars are on tv this weekend.  I love watching the Oscars.  It’s a holdover from when I was a teenager and dreamed of one day standing on that stage and accepting my own Oscar (I still have that dream LOL).

Once I was out on my own in University, a few friends would get together at my place every year for an Oscar Party.  The first year we just decided to meet at my place because I was the only one with cable and had such a blast watching the show and eating great food that we decided to make an annual event out of it.  For the next six years, we met at my place and even dressed up in our Red Carpet best for the occasion.  One year we had a full sit down meal.  Most years, though, we just ate finger foods and appetizers.

I’ve since moved away from my University town and my hometown crowd just wasn’t into the Oscar Party idea.  Well they might be because everyone loves to eat but for me it won’t be the same without the glam of my Oscar Parties Past.

I may just whip up some old recipes just for me and find my best red carpet dress (I don’t have too many party dresses left. They’ve all been replaced with yoga clothes!) and have my own Oscar Party.

Here are a few recipes that were a hit with my old Oscar Buddies.  Enjoy!

Mini Red Carpet Cheesecakes

I call these Red Carpet Cheesecakes because of the raspberry topping and the black bottom (like the little black dress, I know I’m a little odd!).

Vegetable oil spray
24 Oreo Cookies, separated so that you only have the cookie
3 tablespoons unsalted butter, melted
1 8-ounce package cream cheese, at room temperature
1/4 cup sugar
2/3 cup sour cream, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup seedless raspberry preserves, warmed

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the oreo cookies. Add the butter and process until fine crumbs form. Spoon the Oreo cookie crumbs into the prepared baking cups and press with the bottom of a shot glass to compact. Bake for 5 minutes, or until almost set. Remove from oven and set aside. Leave oven on.

In a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the sour cream, then add the eggs and vanilla and beat until smooth. Pour or spoon the cheesecake batter into the baking cups, filling them three-quarters full.

Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center.  Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake (warming the preserves makes it easier to spread without breaking your cheesecake). Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

Remove the cheesecakes from the pan and peel off the baking cups. Transfer the cheesecakes to a platter and watch them disappear before the Stars have finished coming down the red carpet.

Parmesan “Chips”

I’ve always been a potato chip junkie.  So much so that I can’t keep them in the house.  I rarely have them on hand, even at parties, a habit I developed in University.  I know my weakness and I try to stay away from chips.  These pita chips satisfy my cravings and no one will notice that chips aren’t on the table.

3 tablespoons olive oil
3/4 teaspoons ground cumin or cajun seasoning
1/4 teaspoons paprika
5 whole (5 to 6 inch) whole wheat or white pitas with pockets
1/2 cup coarsely grated Parmesan cheese
Salt, optional

Preheat oven to 350 degrees. Mix oil, cumin and paprika in a cup.

Carefully split each pita in half with a knife. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, on an ungreased cookie sheet. Sprinkle with Parmesan, and salt (optional – parmesan can be pretty salty on it’s own).

Bake pita wedges 12 to 15 minutes or until golden. Cool in pans on wire racks. Serve with dip or salsa for dipping.

Sweet & Savory Popcorn

What’s an Oscar Party without popcorn?!?  That’s why I always had two types on hand: sweet and savory.  And I would make the popcorn the old-fashioned way: with a pot on a stove.  Growing up, we didn’t have a microwave and my mum would always make us popcorn in a big pot on the stove.  She would top it off with parmesan.  My savory twist is a variation of the popcorn I used to eat growing up.

Sweet Caramel Corn

2 tablespoons Canola oil
1/2 cup popcorn kernels
2 tablespoons butter
1 cup brown sugar

Add about 2 tablespoons of oil to a large soup pot. Heat oil over medium heat. To test if oil is to temperature, add 1 kernel popping corn as soon as you add oil to pot. When kernel is popped, oil is heated. Add your popcorn (be careful not to splash yourself). Cover the pot and shake it to coat the popcorn with oil. Continue to cook, covered, and shake the pot every 20-30 seconds. Keep shaking the pop until the popping basically stops. Remove from heat.

Prepare the caramel. Combine the butter and the brown sugar in a sauce pot on medium-high heat, stirring occasionally until the mixture boils. Turn off the stove and remove the sauce pot from the heat.

Pour the popped corn into the serving bowl. Drizzle the caramel mixture over the popcorn. Mix with the wooden spoon to distribute caramel (don’t use your hands – it’s really hot!). Let cool before eating.

Savory Garlic Parmesan Popcorn

2 tablespoons canola oil
2 tablespoons olive oil
2 whole garlic cloves, split
3/4 cup popping corn
1/2 stick butter
1/4 cup freshly grated parmesan
1 whole garlic clove, minced
dash cayenne pepper

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Again, add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat and remove garlic. Prepare butter topping. Combine butter and minced garlic in a sauce-pot on medium-high heat. Stir until melted. Stir in Parmesan and cayenne pepper.

Pour the popped corn into a serving bowl. Drizzle the butter-parmesan mixture over the corn. Toss until coated.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.