EASY Party Food Suggestions?

If she does not have a tomato allergy this is quick, easy and so tasty!

BLT Dip

1lb bacon, cooked and crumbled
1 pkg cream cheese, softened
1 tomato, chopped
1 cup sour cream
salt and pepper to taste

Mix all ingredients in a bowl, serve with crackers or toast

I realized that you wanted orange recipes after I posted.. lol. As far as oranges, there are a lot of options..

Angel Food Orange Delight

1 6 oz. pkg. orange Jell-O
2 c. boiling water
1 pt. orange sherbet
1 small (8 oz) container Cool Whip
1 11oz. can mandarin oranges, drained well
1 small can crushed pineapple, drained well
1 angel food cake, baked

Mix Jell-O with boiling water. Allow to cool. Add orange sherbet, then add Cool Whip. Cut oranges into small pieces. Add drained oranges and drained pineapple. Trim brown crust off cake and break or cut into cubes or pieces. Line 9 x13 inch baking dish with half the cake cubes and pour half of the Jell-O mixture over cake. Add another layer of cake pieces and pour rest of Jell-O over it. Refrigerate until firm, overnight is best.

Oranges with caramel sauce

This caramel sauce can be used warm or at room temp. Using your finger instead of a spoon to mix the sugar and water allows you to feel when they are incorporated, to a sandy texture.

1 C sugar
1 Tbs. unsalted butter
1/2 C heavy cream
4 navel oranges
1 tsp. freshly squeezed lemon juice

1) Combine the sugar and 1/4 C water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in Color, swirling pan carefully while cooking to keep the Color uniform, about 10 minutes.

2)Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.

3) Using a very sharp knife, cut the top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 Tbs. reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.

Frost with Cool Whip and serve cold.