Watching the Oscars? Give your party mix a classy overhaul

So you and your friends are watching the Oscars together on Sunday. And the viewing party is at your place. Or maybe it’s at a friend’s house and everyone is expected to bring something to eat.

Like the movie stars’ parade down the red carpet before the Oscar ceremony, you should prepare food that will get the flashbulbs flashing – or at least get your friends oohing and aahing and devouring.

Buffalo wings are so old hat. So is pizza. Ditto guacamole and chips. Or cheese dip and chips. Or just plain chips.

Here are some out-of-the-box ideas that will give you a chance to win the Best Oscar Party Oscar.

Spiced Bacon Pecans (pictured at top)

4 strips bacon, diced

2 cups pecan halves

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon flaked salt

1/2 teaspoon ground black pepper

3 tablespoons brown sugar

Line a rimmed baking sheet with kitchen parchment.

In a large skillet over medium heat, cook the bacon until almost crispy. Add the pecans and toss to coat thoroughly, then cook, stirring frequently, until evenly toasted, 2 to 3 minutes.

In a small bowl, combine the cinnamon, cayenne, salt, pepper and brown sugar. Toss with the bacon and pecans and cook for another minute. Spread out on the prepared baking sheet and allow to cool fully. Store in an airtight container at room temperature.

Start to finish: 15 minutes. Makes 2 1/2 cups.

– Associated Press

Chili-Lime Popcorn

8 cups of popcorn, popped

3 tablespoons olive oil or 3 tablespoons melted butter

1 1/2 teaspoon salt

1 teaspoon cumin

1/2 teaspoon chili powder

Pinch of ground pepper

Juice from a fresh lime, about 1/2 teaspoon

1 teaspoon lime zest

Make popcorn in air popper, on the stove with oil or in microwave. While the popcorn is still warm, 1/2 the drizzle olive oil or butter over it.

In a small bowl, mix together salt, cumin, chili powder and pepper. Spoon seasoning over the popcorn. Carefully toss. Add the rest of the olive oil or butter and the rest of the seasoning – mix to coat.

Squeeze a little lime juice and then sprinkle lime zest over the popcorn.

– Withstyleandgraceblog.com

Sausage Pancake Bites

1 pound ground sausage (hot or mild)

1 egg

1 cup flour

1 cup milk

1 teaspoon vanilla

1 tablespoon vegetable oil

1 tablespoon sugar

1 tablespoon baking powder

12 teaspoon salt

Cook sausage until done in frying pan, breaking up into small pieces as you go. Remove with slotted spoon to a paper towel-lined plate. Make batter.

For the batter: In a medium bowl, whisk egg til frothy. Whisk in milk, vanilla and oil.

In small bowl, whisk well the dry ingredients to mix. Dump the dry ingredients into the wet ingredients and stir all until just moistened but still a little lumpy. Fold in about 2/3 of the cooked sausage.

Spray a mini muffin pan with vegetable oil spray. Fill each cup with sausage batter almost all the way to the top. Sprinkle each with rest of crumbled cooked sausage. Bake in 350-degree oven til golden. Depending on your oven, 13-15 minutes. You’ll be able to see the sides turning a light golden brown. Remove from pan with a spoon and serve with butter and warm maple syrup for dunking.

– Food.com

Tex-Mex Deviled Eggs

6 hard-cooked eggs, peeled

1 tablespoon diced green onions

1 tablespoon chopped fresh cilantro

1 small serrano or jalapeño pepper, seeded and finely chopped

1/4 cup mayonnaise

1 teaspoon yellow mustard

1/2 teaspoon table salt

1/4 cup (1 ounce) shredded cheddar cheese

Chili powder

Cut eggs in half crosswise; carefully remove yolks and place in a small bowl.

Mash egg yolks; stir in green onions and next 5 ingredients.

Spoon yolk mixture into egg white halves; sprinkle with cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

– Southern Living

Lump Crab Morney

1/2 cup butter, softened

1 bunch green onions, chopped

2 tablespoons all-purpose flour

2 cups heavy cream

1 cup freshly grated Gruyère or Swiss cheese

2 tablespoons dry sherry

1/4 teaspoon kosher salt

1/4 teaspoon ground red pepper

1 pound fresh jumbo lump crabmeat

1/2 cup chopped fresh flat-leaf parsley

Store-bought or homemade toast points

Melt butter in a heavy saucepan over medium-high heat; add onions and sauté 3 minutes or until tender. Whisk in flour and cook, whisking constantly, 2 minutes. Add cream and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt and pepper. Gently fold in crabmeat and parsley. Keep warm in a chafing dish or slow cooker set on warm or low. Serve with toast points.

– Southern Living