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Liz and Alissa Make Stuff is a show about friendship fueled fabrication. We're friends, we like to make stuff, we're going to tell you about it. This show probably won't teach you much but it will definitely make you laugh, either at us or with decide! New episodes every other Wednesday! Follow us on Instagram, @lizandalissa and join our Facebook group, Liz and Alissa Made Me Make It to see more photos of what we're making and to show us what you're making!

Dec 19, 2018

Is the best way to celebrate the holiday season having a party and stuffing your friends full of hors d'oeuvres? Yes, yes, a thousand times, yes! That's what we did and we are feeling festive AF. Join us on an epic journey through the wonderful world of appetizers. PLUS: the epic return of CHEX MIX CORNER.


The Cooking Bubbie

The Brown One


Fried, Stuffed Olives

Kale and Prosciutto Bruschetta

Ina’s Herb Dip

Salt and Vinegar Potatoes

Roasted Vegetable Antipasto

Chex Mix Cheese Ball

8 tbs salted butter (completely softened)

10 oz very sharp shredded cheddar

12 oz cream cheese (completely softened)

1 bunch finely chopped scallions

¼ tsp cayenne

The juice of 1 lemon

3 tbs Worcestershire sauce

1.5 tsp seasoning salt

1 tsp garlic powder

½ tsp onion powder

Chex mix to cover (double the juice, obv)

Combine all ingredients in a stand mixer with paddle attachment and mix until smooth. Scrape contents onto wax paper or Saran Wrap and form into a ball. Refrigerate till firm, a few hours at least. Before serving, roll cheese ball in lightly crushed Chex mix, pressing in to coat. Serve with pretzel chips or sticks.


The Kelly Family's Rumaki Recipe:


  • 2 Cans of water chestnuts, cut in half
  • 1 lb bacon
  • 1/2 Cup of Chili Sauce
  • 1/2 Cup of Mayonnaise
  • 1 Cup of Brown Sugar


  • Preheat oven to 350.
  • Wrap water chestnuts in bacon and secure each with a toothpick.
  • Bake in a dish for 45 minutes.
  • Drain off grease.
  • In a small bowl, combine chili sauce, mayo, brown sugar.
  • Pour mixture over water chestnuts.
  • Bake for 20 minutes longer at 350.

Wasabi deviled eggs with jalapeños

12 hard boiled eggs

¼ cup wasabi mayonnaise

¼ cup regular mayonnaise

4 scallions finely chopped

1 tbsp toasted sesame oil

1 tbsp rice vinegar

1 jalepeno thinly sliced

Cut eggs in half lengthwise. Remove yolks and put them in a bowl. Reserve whites on a platter. Combine the yolks with mayonnaises, scallions, sesame oil and vinegar. Mash with a fork or use a hand mixer to whip yolks. Taste the yolks and season with salt if necessary (I usually find the mayonnaise makes the yolks salty enough). Fill the egg white halves with the yolk filling either with two spoons or a piping bag. Garnish each egg half with a slice of jalepeno.


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