May 12, 2010 12:00 PM

Aldean’s karaoke standards? Dobie Gray’s “Drift Away,” the Eagles’ “Seven Bridges Road” and Stevie Wonder’s “Superstition.”

The Menu

Sausage Balls

Slow-Cooker Cheese Dip with tortilla chips

Pigs in a Blanket with Cranberry Ketchup and honey mustard

Cupcake Micro-Cones

Fruitini Cocktails

You never know who’s going to take the mic when Jason Aldean throws a karaoke party-or what they might sing. On a recent night’s gathering, pal Luke Bryan crooned a bit of Lionel Richie. And at the Aldeans’ New Year’s Eve shindig, Jason’s buddy, Arizona Diamondback Adam LaRoche, tested his pipes on Aldean’s hit “Big Green Tractor.” “It was probably the worst thing I ever heard in my life,” Aldean recalls with a laugh. “But it was great!” And that, he says, is the beauty of karaoke: “It’s not supposed to be good-you just have to be willing to get up there.”

Aldean, 33, and his wife, Jessica, 30, first became fans of the kitschy pastime soon after moving to Nashville in 1998, when they discovered karaoke night at their local pub. “We didn’t have a lot of money, and it was something that was cheap and fun,” he says.

These days, Aldean can afford his own bar-and he’s built one in a converted barn on his 20-acre property in rural Tennessee, where the family has lived for two years. The space is lined with jerseys from Aldean’s sports pals as well as memorabilia from his tours and his beloved Georgia Bulldogs.

“I wanted it to feel like a sports bar meets Hooters,” he says of the casual decor. “And it’s the perfect place for karaoke. It’s just my friends around, so if you screw up a song and it sounds terrible, nobody cares!”

There’s just one rule Aldean insists upon at his parties. “I don’t sing my own songs,” he says. “That would just be weird.”


Serves: 10 to 12

Hands-on time: 40 min.

Total time: 1 hr., 20 min.

3 cups biscuit mix

1 lb. ground mild pork sausage

1 (10-oz.) block sharp cheddar cheese, shredded

1. Preheat oven to 425.

2. Combine all ingredients in large bowl, pressing mixture together with hands. Shape into ¾-in. balls; place on lightly greased baking sheets.

3. Bake 9 to 11 minutes or until lightly browned.

Serve warm.

NOTE: Freeze uncooked sausage balls up to 1 month if desired. Bake frozen balls at 425 for 10 to 12 minutes.


Serves: 10 to 12

Hands-on time: 5 min.

Total time: 2 hrs., 5 min.

1 (750-ml.) bottle vodka

1 (750-ml.) bottle raspberry liqueur

1 (64-oz.) bottle cranberry juice

3½ cups pineapple juice

1 (750-ml.) bottle champagne or sparkling wine

Garnish: pineapple chunks, raspberries

1. Combine first 4 ingredients in a 5-qt. container. Cover; chill 2 hours.

2. Place about 1 oz. champagne or wine in each glass; top with juice mixture. Serve over ice. Garnish if desired.


Serves: 10 to 12

Hands-on time: 10 min.

Total time: 2 hrs., 10 min.

2 (16-oz.) cans chili without beans

2 (4-oz.) cans chopped green chilis

1 cup salsa

1 (16-oz.) package processed cheese spread, cubed

Tortilla chips

1. Combine first 4 ingredients in a 4-qt. slow cooker. Cover and cook on low 2 hours.

2. Stir gently to blend ingredients. Serve warm with tortilla chips.


Serves: 12

Hands-on time: 1 hr.

Total Time: 1 hr.

12 cupcakes (store-bought or homemade)

1 (3.25-oz.) box ice cream cups (12 flat-bottom cake cones)

1 (16-oz.) container vanilla or chocolate fudge frosting

Silver candy sprinkles

1. Remove muffin papers from cupcakes; trim bottom of cupcakes to fit into cake cones. Place cake trimmings in bottom of each cone.

2. Spread about 2 teaspoons frosting around inner rims of cones; insert trimmed cupcakes into each cone, pressing gently to secure.

3. Spread tops of cupcakes with 2 to 3 tablespoons of frosting to form domes. Smooth edges of frosting against rims of cones.

4. Place candies in a shallow dish. Gently roll cupcake tops in sprinkles to coat.


Serves: 12

Hands-on time: 1 hr.

Total time: 1 hr., 10 min.

2 (16-oz.) packages all-beef cocktail-size smoked link sausages

1 (16.3-oz.) can refrigerated large biscuits

Cranberry Ketchup

Honey mustard

1. Preheat oven to 400. Shape each biscuit into ¼-in.-thick rectangle; cut into 6 equal squares.

2. Place 1 sausage in center of each square. Fold dough over sausage; press edges to seal. Bake on lightly greased baking sheet for 8 to 10 minutes until golden. Serve warm with Cranberry Ketchup or honey mustard.

Cranberry Ketchup

2 cups ketchup

1 cup whole-berry cranberry sauce

1/3 cup lemon juice

2 tablespoons prepared horseradish

2 teaspoons Worcestershire sauce

1. Bring all ingredients to a boil in a small saucepan over medium heat, stirring occasionally.

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