Party food

I apologize for not having pictures; we ate it up!
Last week we had a Christmas party to attend.  I just have to say I love party food.  As a kid, I always loved the phrase "refreshments will be provided."  I think my first associations with party foods were butter mints, nuts, and potato chips.  I still think they're great.  Then somewhere along the line (maybe my late teens or early twenties?), I discovered sausage balls.  The fantastic thing was that the recipe was getting passed around, which was a big deal in the days before the internet. 
(In my single days, I wooed Roger by cooking a batch of sausage balls to take to the picking and grinning where we hung out.  What have I done!?)
Date balls (made with crisped rice cereal) are the cat's pajamas as well.
Last week, I decided to take sausage balls, deviled eggs, and a colorful dip to the party (along with a cake Roger purchased from the store).
The dip was fancy schmancy, and I got the idea from the Mennonite Girls Can Cook website.  It's called Greek Feta Dip, and you can hop over there to their webpage for a look.*  I served it with pita chips. 
I added a little turmeric to my deviled eggs; that gives them a richer yellow color.  Besides, turmeric is supposed to be good for you.  Boy howdy, did those deviled eggs good on a bright red plastic plate!
I was impressed with the offerings of our friend, Brooks.  At first I thought he might be pulling my leg when he told me what he brought (because I saw him bringing in a platter for someone else).  He had made a slow cooker full of meatballs in barbecue sauce, a container full of sausage balls, and some fudge, which he assured me was a cinch to make in the microwave.
A thing about sausage balls is that the recipe calls for biscuit mix, which I never use up if I buy.  I figured I would just use some flour and baking powder.  That worked fine.  I used 1 1/2 c. regular flour, 1/2 c. whole wheat flour, and 1 TB baking powder.  Well, it was about a TB, I guess, measured in the palm of my hand.  That ends up being 2 c. as opposed to the 2 1/2 c. biscuit mix, and it worked out fine. That was with 1 lb. Jimmy Dean sausage and about 10 oz. sharp cheddar, grated.
Hope you're enjoying some party foods (in moderation, of course!).

*just a tip on the dip: make the cheese part the day before to give the flavors a chance to meld.  I happened to use the Neufchatel cheese and Greek yogurt.  At first, I thought the yogurt was too tart for something that already had a strong flavor, but the next day, it was much better.