S’mores Bars

S’mores Bars Recipe Courtesy of: If You Give a Blonde a Kitchen

S’mores Dip

Ingredients

1 Graham Cracker Pie Crust (You can also crumble graham crackers and place into bottom of pie dish)

1 Cup of Marshmallow Fluff

3 Chocolate Bars

2 Cups of Marshmallows

Directions

1.)  Spread Marshmallow Fluff on the bottom of the Graham Cracker Pie Crust (If you are not using a premade crust, crush the Graham Crackers and place on bottom of a greased pie pan

2.)  Break Chocolate Squares apart and line the bottom of the pie crust with chocolate

3.)  Top with Marshmallows and additional crumbled Graham Crackers

4.)  Place in oven and bake at 350 Degrees for 20 minutes or until golden brown

***If you have a creme brulee torch you can also use that to toast the top

Oatmeal Cream Pies

Oatmeal Cream Pies

Frose Cocktail

Frose Cocktail Recipe

One Hope Rose Wine

Peach Bellini Punch

Ingredients

2 Bottles of Peach Wine

2 Packages of Frozen Peaches

1 Bottle of Champagne

Directions

1.)  Puree 1 1/2 bags of Peaches in blender

2.)  Mix together Peaches, Peach Wine, and Champagne in beverage dispenser of choice and top with remaining frozen peaches

**You can double the recipe based on party size.  This served 10 people

You know I love a good party and a reason to entertain.  Just because we are at home in quarantine doesn’t mean you still can’t throw a little party at home.  In our house tonight we are having a video game party with homemade pizza and appetizers!  The kids love it!  I have been trying out new recipes lately and here are a few of my favorite party food recipes!

Plus a party at home especially in quarantine is not complete without a fun cocktail and dessert!  Check out my single serve Prosecco Pink Lemonade drink!  For dessert we are going to have an ice cream bar!  The kids love making their own sundaes!

Mexican Corn Salad

Ingredients

1 Bag of frozen Sweet Corn

1 Small Red Onion, diced

1 Red Pepper, diced

2-3 Jalapeno’s, diced

1 Bunch of Cilantro, chopped

1/2 cup of Queso Fresco Cheese, crumbled

2 TBSP. Olive Oil

Dressing

3 TBSP. Sour Cream

2 TBSP. Mayo

Juice of 1 Lime

1/2 tsp Cumin

1/2 tsp. Paprika

1/2 tsp. Chipotle Chili Powder

1/2 tsp. Salt

Directions

1.)  Heat Olive Oil in a skillet over medium heat.  Add corn and cook until golden brown (you can also grill corn cobs) about 10 minutes

2.)  Chop Red Onion, Red Pepper, Jalapenos and Cilantro.  Add to a medium bowl and add Corn and Queso Fresco Cheese

3.)  In a separate bowl mix all dressing ingredients together.  Whisk until creamy

4.)  Pour dressing over corn mixture and mix all ingredients together

5.)  Top with additional crumbled Queso Fresco

6.)  Place in fridge until ready to serve (you can serve hot or cold)

**Serve as a side dish when you grill out or would be great served as corn salsa with chips

Prosecco Lemonade Punch

Ingredients

1 Can of Frozen Pink Lemonade

1  2 Liter Bottle of Sprite Zero

1-2 Bottles of Champagne (I used 2 Bottles of Prosecco)

1 Bag of Frozen Strawberries (they add flavor and act as ice)

**To make an individual glass of this punch follow this recipe

1/2 Can of Sprite

1/2 Cup of Pink Lemonade (Ready to serve juice)

1 Cup of Prosecco

Handful of strawberries

Arancini (Rice Balls)

Recipe from Joanna Gaines

Magnolia Table 2 Cookbook

By now you know I love to put together fun and creative food and desserts for parties and holidays.  With Valentine’s Day just around the corner I made a dessert board that would be a great addition to your Galentine/Valentine’s Day parties!

All of the cookies were super easy to make and I added some of the kids favorite candy too!  This is your chance to be creative and design a fun platter of your own!

**The XoXo gummies are from Trader Joes and the heart gummies are Valentine’s Day Sour Patch Kids

**I also used the leftover vanilla chocolate to make chocolate covered pretzels

Strawberry Cookies

Ingredients

1 Box Strawberry Cake Mix

2 Eggs

1/2 Cup of Vegetable Oil

1 Bag of Ghirardelli Vanilla (or Chocolate) Melting Wafers

1 Container of Valentines Day Sprinkles

Directions

1.)  Mix Strawberry Cake Mix, Eggs, and Vegetable Oil together using mixer

2.)  Once mixed scoop dough into 1 inch round balls and place on baking sheet

3.)  Bake at 350 Degrees for 10-12 minutes

4.)  Remove from baking sheet and place on cooling rack

5.)  Melt vanilla wafers in microwave until smooth

6.)  Dip half of the cookie into the chocolate, place on cooling rack and add sprinkles

**You can also frost the cookies with Vanilla or Chocolate Frosting and add sprinkles

Cake Pops

Ingredients

1 Box of Funfetti Cake Mix (You can use chocolate or vanilla too)

1 Container of Vanilla Frosting

1 Bag of Ghirardelli Vanilla Melting Wafers

1 Container of Valentine’s Day Sprinkles

1 Bag of Baking Sticks (Or I used festive straws here)

Directions

1.)  Bake Funfetti Cake according to box in 9×13 baking pan

2.)  Once cake is cool crumble cake

3.)  Add 2-3 Tablespoons of Vanilla Frosting to cake crumbles, Mix together with handheld mixer

4.)  Roll into 1-2 inch balls

5.)  Melt vanilla wafers in microwave until smooth

6.)  Dip the end of the sticks into white chocolate and place into the center of the cake pop

7.  Place cake pops in fridge 30 minutes to allow the pops to harden

8.)  Dip cake pops into the white chocolate and add sprinkles

9.)  Let cake pops harden 20-30 minutes

Heart Peanut Butter Cookies

Ingredients

1/2 Cup of Butter flavored Crisco

1/2 Cup of Peanut Butter

1/2 Cup of Brown Sugar

1/2 Cup of Sugar

1 Egg

2 Tablespoons Milk

1 1/2 tsp. Vanilla Extract

1 3/4 Cup of Flour

1 tsp. Baking Soda

Pinch of Salt

1 Bag of Reese’s Valentine’s Hearts (or Hershey Kisses)

Directions

1.)  Using a mixer cream together, Crisco, Peanut Butter, Sugar and Brown Sugar

2.)  Add in Egg, Milk, Vanilla, and mix together

3.)  In a separate bowl mix together Flour, Baking Soda, and Salt

4.)  Slowly add in dry ingredients to peanut butter mixture

5.)  Once combined roll into 1 inch balls

6.)  Roll cookie balls into sugar and place on baking sheet

7.)  Bake at 350 Degrees for 10-12 minutes

8.)  Remove from baking sheet and place onto cooling rack and gently press chocolate hearts into cookies

9.)  Let cool and harden for 30 minutes

Brie Bites

Ingredients

1 Can of Crescent Dough (You can use the rolls or sheet)

1 Wedge of Brie Cheese

1 Jar of Fig Spread (You can use any flavor, Sour Cherry, Cranberries, Honey, etc.)

1/4 Cup of Pecans Chopped

Directions

1.) Preheat oven to 350 Degrees

2.) Grease a mini muffin tin

3.)  Cut crescent dough into squares and place in muffin tins

4.)  Chop Brie into squares and place in muffin tin on top of crescent dough

5.)  Top Brie with fig spread and chopped pecans

6.) Bake at 350 Degrees for 10 minutes