Host a Girl's Night!
Last week I had a "One Night Only" Bunco Party.
In the summertime I don't see all my Junior Leauge friends.
So I needed some quality girl time!
We had a champagne bar, complete with blueberries,
strawberries and juices to make fun cocktails.
For the food I loved making girlie apetizer food, my husband prefers
meat and potato meals, so it was fun to get to cook girl things!
Pesto Pasta Salad
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil.
Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Food Network, 2001, Ina Garten, All rights reserved
Mini Pigs in a Blanket
Rosaline Carter Cheese Ring
Ingredients
1 lb sharp cheddar cheese, finely grated
1 cup Hellmann's mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
fresh ground pepper
1 dash cayenne pepper
1 (12 ounce) jar strawberry preserves
crackers, of your choice (I like whole grain crackers)
Directions
Combine cheese with mayo, chopped nuts and onions.
Mix in black pepper and cayenne, and blend thoroughly.
Press into a 3-cup ring mold.
Refrigerate for at least 2 hours.
5To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.
Last week I had a "One Night Only" Bunco Party.
In the summertime I don't see all my Junior Leauge friends.
So I needed some quality girl time!
We had a champagne bar, complete with blueberries,
strawberries and juices to make fun cocktails.
Mismosas!
meat and potato meals, so it was fun to get to cook girl things!
Pesto Pasta Salad
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil.
Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Food Network, 2001, Ina Garten, All rights reserved
Mini Pigs in a Blanket
Ingredients
1 lb sharp cheddar cheese, finely grated
1 cup Hellmann's mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
fresh ground pepper
1 dash cayenne pepper
1 (12 ounce) jar strawberry preserves
crackers, of your choice (I like whole grain crackers)
Directions
Combine cheese with mayo, chopped nuts and onions.
Mix in black pepper and cayenne, and blend thoroughly.
Press into a 3-cup ring mold.
Refrigerate for at least 2 hours.
5To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.
(I just hand mold it on the platter and refrigerate)
Key Lime Bites
This party was fun and easy to put together. We played bunco
on the patio, it was so nice to be outside.
Get your group together soon and start rolling that dice!
This party was fun and easy to put together. We played bunco
on the patio, it was so nice to be outside.
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