Michelle's Front Page

Party food

June 22nd, 2009

dsc09734-1Saturday night, some friends made the long drive to come and hang out here.  We watched a little trashy TV, ate and drank yummy things, and chatted.  I think it is the first time I’ve hosted more than 1 person at a time since we lived in Pittsburgh.  Between moving and pregnancy and having a newborn and not knowing many people and living farther than many folks want to drive to hang out – just one of those seasons in our lives when we’ve been pretty insulated.  It was fun to play hostess!

I was going to share the Vietnamese spring roll recipe today.  I made them for dinner on Saturday and made extras for the gathering that night.  I’m always looking for gluten free items I can make when my mother in law visits.  But they weren’t a big hit so I won’t share that.  I liked them a lot.  Steve said they were all mushy and compared them to Asian gummy bears – he is usually my biggest fan.  (I thought the carrot and lettuce and green onion provided plenty of crunch.)  So I will continue to eat them for lunch.

What I will share is the cocktail I made.  It was fruity, slushy, and not overly sweet – perfect on a hot night.  It is a Sandra Lee recipe.

Cactus Rose Cocktail

1/2 cup frozen raspberries

1/4 cup frozen limeade concentrate

6 oz tequila

3 oz orange liqueur (e.g. Triple Sec)

3 oz cranberry juice cocktail (I used light)

I also added a bit of diet sprite because it was a little strong.

Fill blender with ice and add all ingredients.  Pulse until it is all blended and slushy.  I really enjoyed it.

I’ll also share the other recipe that was a hit for the night.  Again, it isn’t my creation and there are many variations of it out there.

Buffalo Chicken Dip

2 cans (9.75 oz each) premium white chicken breast in water, drained

8 oz reduced fat cream cheese, softened

1/2 cup ranch salad dressing (can use blue cheese dressing if you prefer)

1/2 cup cayenne pepper sauce (e.g. Frank’s)

1/2 cup shredded sharp cheddar cheese

Mix it all togther.  Bake at 350* for 20 minutes. Serve with tortilla chips and celery sticks.

Go check out other (probably more original) recipes at Southern Fairytale by clicking the button below:

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This entry was posted on Monday, June 22nd, 2009 at 7:41 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

14 Responses to “Party food”

  1. Liz@HoosierHomemade Says:

    That’s a great drink recipe! Thanks for sharing!
    ~Liz

  2. Stacy (the Random Cool Chick) Says:

    Spring rolls that taste like Asian gummy bears? I’d probably love ‘em! :)

    Great drink recipe – sounds delicious! :)

  3. teri Says:

    I was looking for your guatemole(not sure if I spelled it right or not, I never remember how to spell that word )recipe…where can I find it.

  4. rachel-asouthernfairytale Says:

    YUM!!!!!!!!!!!!

  5. Brigid Says:

    Thanks for having us over. I have enjoyed blaming Dan for everything that bugs me. It’s making life quite enjoyable. Dammit Dan!

  6. Hadyn Says:

    All of it sounds fabulous. I would have eaten those spring rolls off Steve AND MIL’s plate.

    Remind me to send you my ceviche recipe. Just made it again for David’s birthday and yum. Perfect hot, summer snack.

  7. Yeah So Says:

    that cactus rose thingie sounds great – might have to make a batch to test out before a dinner party we’re having in a few weeks.

  8. Rhonda Says:

    It all looks so yummy!

  9. Heather Says:

    Thanks for sharing!!! Looks like a great party! I love Vietnamese spring rolls too.

  10. carla Says:

    OMGOSSSSSSSSSSSH.
    asian gummy bears?
    Im
    So
    In.

  11. Malia Says:

    I want the spring rolls recipe, I thought they were great, especially with the whatever sauce that was to give them more flavor (that’s the key!)

    Had such fun that night! (Dammit Dan!) Hanging out with girlfriends, watching trashy TV and eating good food (we had a A LOT of food for four people!) is always a treat.

  12. Sue Says:

    I came here by way of Meredith’s LMS site. The recipe looks good, but how much hot pepper sauce do you use? It just says “1/2″. Is it 1/2 cup? Please clarify. Thanks!!
    Susan

  13. Michelle Says:

    Yes that is Cup – sorry Sue! I’ll edit to add that.

  14. Michelle Smiles » Blog Archive » Aquafina Friday Says:

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