Parties and Entertaining

Strawberry Pretzel Bark

by // // No Comments

I love quick and easy recipes.  Especially when they look impressive!

This beautiful, swirly chocolate treat is a fun way to enjoy a little decadence–you could even give this as a gift!  Just remember to keep it cold as the chocolate warms easily to the touch and the freeze dried strawberries will have a better texture cold.

pretzel-bark

(this recipe is also shared in my Thrive Life recipes….hence my Thrive website url)

Strawberry Pretzel Bark
Easy but elegant, sweet and salty.
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 12 ounces semisweet chocolate chips
  2. 8 ounces white chocolate for baking (could also use vanilla candy melts)
  3. 1 cup freeze dried strawberry slices (I used Thrive, of course!)
  4. 1/2 cup salted pretzel sticks
  5. sprinkles of your choice
Instructions
  1. Line a baking sheet with waxed paper or parchment paper.
  2. Place the chocolate chips in a microwave safe bowl and melt for 30 seconds at a time, stirring after each time, until the chocolate is smooth and melted completely.
  3. Pour 3/4 of the chocolate onto the paper lined baking sheet. Use an offset spatula to spread the chocolate into a thin, even layer so that it ends up in a rectangle about 9"x 12".
  4. Melt the white chocolate in the microwave in the same way you did the chocolate chips. Drop by spoonfuls onto the chocolate rectangle. Use the remaining melted chocolate chips to drop spoonfuls over top of the white chocolate spoonfuls. Swirl with a toothpick.
  5. Immediately place the pretzel sticks and strawberry slices on the surface, pressing down lightly.
  6. Refrigerate until set. Slide the bark with the paper onto a cutting surface and cut the bark into pieces. Serve right away, or store in the fridge in a covered container.
Notes
  1. You can use different freeze dried fruits--blueberries, raspberries, cranberries. All sorts of combos! And if you like it a little saltier, sprinkle on some sea salt too.
Adapted from Five Heart Home
Adapted from Five Heart Home
Mormon Mavens https://www.mormonmavens.com/

Easy Queso Blanco

by // // 4 Comments

queso blanco

Sometimes you just need some oozing, melty cheese.

Now, to get this one right and achieve oozing, melty nirvana you really do have to use White American cheese.  

Wanna know how I know that?  

Failed attempt.  That’s how I know that.  I tried subbing Monterey Jack and queso fresca and ended up with a big ol’ blob of seized cheese curd.  Even after a trip to the blender, it just couldn’t be saved.  

Time of death: five minutes before I ran to the store to get the good stuff.

Using the microwave makes this a super easy dish.  I mean, you can really do this in less than 10 minutes, you know?  

And it’s a crowd pleaser.  

Wanna know how I know that?  

Successful attempt.  That’s how I know that.  Multiple children crowded around dripping oozing, melty nirvana all over my kitchen counters.

Yep.  Sometimes you just need some oozing, melty cheese.  And maybe an ice-cold Dr. Pepper to wash it down with. 😉

Easy Queso Blanco
Oozing, melty cheese nirvana. From the microwave--easy!
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1.25 pounds of White American Cheese
  2. 2/3 cup whole milk
  3. 1/2 cup cold water
  4. 1/4 cup diced green chilies
  5. 2 pickled jalapenos, chopped
  6. 1 Tbsp. pickled jalapeno juice
Instructions
  1. Cut the cheese (ha ha ha......sorry) into 1" cubes and place into a large microwave-safe bowl with the milk and water.
  2. Microwave on high for 5 minutes, stopping two to three times to stir the melting mixture.
  3. Use a whisk to incorporate the melted cheese fully into the milk/water.
  4. Add the remaining ingredients, stirring well to combine.
Notes
  1. White American cheese can be purchased at the deli counter. My grocery store only had Boar's Head brand, but it was super tasty.
  2. I had never heard of pickled jalapenos before! But there they were, right in the Hispanic food aisle. I had to hunt a little bit, but I found one brand--La Costena.
  3. You can serve this as a dip OR as a sauce for a Mexican dish.
  4. Store any leftovers in the fridge and simply reheat in the microwave 30 seconds at a time, stirring well, until it's heated through.
Mormon Mavens https://www.mormonmavens.com/

Guava Punch

by // // 1 Comment

guava punch 2One of the great things about moving around a lot is that you get to collect awesome recipes from new friends across the country.  Our 6 1/2 year stint in El Paso, Texas brought me some amazing recipes, collected from many bridal/baby showers, church functions and meals with friends.  This punch recipe was from a baby shower (I think) at my friend Connie’s house.  I could not stop drinking it and finally asked her for the recipe.  There is not an easier recipe on the planet, let me tell you.  And I have served this punch at many functions–like both of my daughters’ wedding receptions!  

Guava Punch
Versatile, tasty punch recipe.
Write a review
Save Recipe
Print
Ingredients
  1. 1 carton (half gallon) Welch's Guava Juice (Guava Pineapple also works), chilled
  2. 2 liter bottle of Sierra Mist (really, that little taste of grapefruit makes a difference), chilled
  3. ice
Instructions
  1. Pour the guava juice into a punch bowl.
  2. Add Sierra Mist to taste, but it is usually the whole bottle.
  3. Add crushed ice (if you have a Sonic Restaurant nearby, go get a bag of that ice!)
Notes
  1. One cool thing I did for the wedding receptions was to get extra Guava juice and pour into molds and freeze them. They make great "ice rings" and keep the punch cold. Do this in place of the crushed ice. I put the frozen punch in individual gallon or quart size zip top bags and store in freezer until needed.
Adapted from Connie Chesshire, El Paso, Texas
Adapted from Connie Chesshire, El Paso, Texas
Mormon Mavens https://www.mormonmavens.com/

Kristen’s Lime Punch

by // // No Comments
 
 
kristen's lime punch
This recipe was originally published on December 4, 2014.

 

It’s party planning time and you know what that means–scrambling for the fave recipes that will wow your crowds. If you need a super easy, incredibly tasty punch, this is your lucky day. It goes well with any venue you can throw at it. Do you wonder about the name?  I first tried this at a Pampered Chef party given by my friend, Kristen, in Horizon City, Texas back in the late 90s.  Kristen, if you are out there in the blogosphere and happen to see this recipe, say hello!  Last time I got a Christmas card you guys were still in the Midwest and your husband was working at…hmmm…Indiana University?

Ingredients:
1 cup sugar
1 cup water
6-oz. can of frozen  limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda


Boil sugar and water together until sugar dissolves.  Chill.  Squeeze juice of 2 limes and add to chilled sugar water.  Make the limeade according to directions on can.  Add to sugar-lime water.  Add lemon-lime soda to taste–don’t use the whole 2 liter bottle.  Just taste as you go.

Toast to America! (my family will totally get this.)

TIPs: 

  • I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  • Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass.  Dip glass in sugar and viola!

Kristen's Lime Punch
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 6-oz. can of frozen limeade concentrate
  4. Juice of 2 limes
  5. 2 liter bottle of lemon-lime soda
Instructions
  1. Boil sugar and water together until sugar dissolves. Chill.
  2. Squeeze juice of 2 limes and add to chilled sugar water.
  3. Make the limeade according to directions on can. Add to sugar-lime water.
  4. Add lemon-lime soda to taste–don’t use the whole 2 liter bottle. Just taste as you go.
Notes
  1. I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  2. Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass. Dip glass in sugar and viola!
Mormon Mavens https://www.mormonmavens.com/

Reese’s Peanut Butter Cookie Dough Dip

by // // 2 Comments

Love cookie dough?  Love peanut butter?  Love mini chocolate chips and Reese’s cups?  Look no further!  You have the exact recipe you need!  This sweet dip is so yummy, it can be eaten as a finger-food appetizer, or as a dessert.

Ingredients List:

1/2 c. unsalted butter
1/2 c. light brown sugar
1/4 c. creamy peanut butter
8 oz. cream cheese, softened
3/4 c. powdered sugar
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
8 oz. package Reese’s mini peanut butter cups (chopped or whole, 1 1/2 cups)

Directions:

1. In a small saucepan over medium heat, melt butter.  Whisk in the brown sugar and heat until sugar dissolves.  Remove from heat; add vanilla.  Allow to cool to room temperature.

2. In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy.  On low, add in brown sugar mixture.  Mix until combined.

3. By hand, fold in chocolate chips and Reese’s cups.  Serve immediately or store in the fridge until ready to serve.  Best if chilled overnight.

4. Serve with pretzels, animal crackers, graham crackers, apples, etc.  I like to serve them with these pretzels, in Everything flavor!   The sweet and salty combination is delicious!  Yum!

Servings: about 3 cups

Source: all over Pinterest, but I found it here: Shugary Sweets

Baked Spinach-Artichoke Dip

by // // No Comments
This may not look like much, but it is so yummy. It’s from a Betty Crocker quick and easy cookbook that I have. I have been making it for years and it is always a hit. 
Ingredients:
1 C. mayonnaise
1 C. grated Parmesan cheese
1 Can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz.) spinach
1/2 C. chopped red bell pepper
1/4 C. shredded mozzarella or Monterey Jack cheese
 Toasted baguette slices or assorted crackers (I slice my baguette in half lengthwise, spread with a bit of butter and toast in the oven til just golden on the edges. then I cut it into triangles or simple slices.)
Directions:
Heat oven to 350 degrees. 
Cook spinach by microwaving in a microwave safe bowl with a touch of water until fully wilted, or by steaming in a pot until wilted. Let cool slightly, then squeeze to drain and roughly chop. 
Meanwhile, combine, mayonnaise, Parmesan cheese, artichokes, bell peppers in a bowl. Add the chopped spinach. Mix til fully combined.
Place mixture into a baking dish (I use my deep pie dish) and sprinkle with the mozzarella or Monterey Jack cheese. 
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices or crackers.

Sausage and Asiago Stuffed Mushrooms

by // // No Comments

I have always wanted to make stuffed mushrooms. I have had them at parties before, but had never made them up until the other day. I briefly looked online at a few different recipes and then came up with my own recipe on the day I made them. I love Asiago cheese and it lends a different flavor than Parmesan. The mushroom stems are sauteed with shallots and some herbs and then added to a mixture of cream cheese and cooked sausage. They are rich and flavorful and were a huge hit with my family.

Ingredients:
20 large cemini (baby bella) mushrooms. You can use button mushrooms if you want.
8 oz. (1/2 package) sausage.
4 oz. cream cheese- softened
1/3 C. grated Asiago cheese
1/4 C. panko bread crumbs. Plus extra for sprinkling on top.
1 medium shallot-diced
mushroom stems chopped (rough end removed)
1/4 tsp. rubbed sage
1/4 tsp. thyme
S and P to taste

Directions:
Preheat oven to 350 degrees.

In a saute pan, brown the sausage.

Meanwhile, wash the mushrooms and remove the stems. Cut off the rough end of the stem and chop the stems. Set aside. Place the mushroom caps in a 9×13 baking dish.

When sausage is done, remove from pan and drain on a plate lined with paper towel.

In the sausage drippings, add the chopped mushroom stems and diced shallot. Sprinkle with a little salt and fresh ground pepper. Add the sage and thyme. Cook til the mushrooms have shrunk down a little bit and shallots are soft.

In a mixing bowl, add the cream cheese, drained sausage, asiago cheese, panko crumbs, and mushroom stem mixture. Mix til blended.

Fill each mushroom cap with a heaping amount of the filling. Sprinkle each mushroom with a bit of panko bread crumbs, drizzle a little olive oil over the top the mushrooms and bake for about 20-30 minutes.

Bacon Wrapped Water Chestnuts

by // // No Comments

How can you go wrong with something wrapped in bacon? I got the recipe for these little gems from a friend in Florida. You have crunchy little water chestnuts wrapped in smokey bacon with a simple tangy, sweet sauce. A perfect little appetizer.

Ingredients:
1 pkg. bacon
2 small cans water chestnuts
1/4 C. Mayonnaise
1/4 C. Chili sauce
1/4 C. Brown sugar

Directions:
Preheat oven to 450 degrees F.

Cut the package of bacon into thirds. Drain the water chestnuts. Take a piece of bacon and wrap it around a water chestnut. Place seam side down on a large baking sheet. Continue process until all water chestnuts are wrapped up.

Place baking sheet in oven, bake for 15-30 minutes, depending on how well done you like your bacon.

Once the bacon is cooked to your liking, remove the baking sheet from the oven. Then remove the water chestnuts from the baking sheet and place on a plate lined with paper towels to drain.

Make your sauce by combining the mayonnaise, chili sauce and brown sugar in a bowl. Whisk til there aren’t any lumps.

Put the water chestnuts in a small baking dish and pour the sauce over top. Place back in the oven to heat the sauce through (you can turn the oven temp down and keep them warm  until ready to serve.)

Serve and enjoy!

Note: I used just one baking sheet for this recipe, but the bacon shrunk down quite a bit and the yield was not very high. I would recommend doubling the recipe if going to a party or something.

Bistro Chicken Twist

by // // 5 Comments

This recipe comes from a good ol’ Pampered Chef recipe book. I have been making it for years and used to make it for my family on Christmas Eve before we decorated Christmas cookies.

1 C. Chopped cooked chicken
1/2 C. diced red bell pepper
1/4 C. snipped fresh basil leaves
1/4 C. grated fresh Parmesan cheese
1/2 C. shredded mozzarella cheese
1/4 C. mayonnaise
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough-I use frozen bread dough, thawed.

1 egg white, lightly beaten
1 tsp. Italian seasoning
2 Tbsp Parmesan

Preheat oven to 375 degrees.
In a bowl, combine chicken, bell pepper, basil, 1/4 c. Parmesan cheese, mozzarella cheese, mayonnaise and garlic. Mix well.

Place bread dough on a greased cookie sheet. With a knife, cut each loaf length wise, end to end, halfway through. Then, use your hands to spread the dough about a bit.

Spoon half the chicken mixture into each of the two loaves. Gather up the edges over the filling, pinching to seal. Turn the two loaves over so the seam sides are down.

With the two loaves next to one another, crisscross them together. Leave a 1 1/2 inch space between the two loaves in the centers of the figure eights that you created.

Combine the egg white and the Italian seasoning. Brush over the top of the twist. Cut a small slit in the tops of the twist to expose the filling. Sprinkle with 2 Tbsp. Parmesan cheese.

Bake for 30-35 minutes or until deep golden brown. Remove from oven, let cool for 10 minutes.
Slice and serve.

Spider Deviled Eggs and Clementine Pumpkins

by // // 2 Comments

Just thought a couple of healthy treats would be nice for a change around the Halloween season.  No need for recipes here, just a few simple instructions.

For the Spider Eggs:

Make your basic deviled eggs.  Use a half black olive for the body of the spider.  Slice the other half into 4 segments to make legs.  You’ll need one and a half olives to make one spider.

For the Pumpkins:

Peel a clementine.  Insert a cut piece of celery into the top opening for a stem.

Source:  pinterest