Calling all fellow Sangria lovers! Here is a great way to serve a crowd Sangria for Cinco de Mayo or any other occasion because to me it goes with all occasions. YUM!
Prep: 10 min., Freeze: 24 hr. This makes about 24 servings without breaking the bank. Total cost is about $13.
Makes about 1 1/2 gal.
1 gal. sangría
1 (12-oz.) can frozen limeade, thawed
1 (2-liter) bottle lemon-lime soft drink
2 cups sliced oranges, lemons, and limes
1. Place 1 (2-gal.) zip-top plastic freezer bag inside another 2-gal. zip-top plastic freezer bag. Place bags in a large bowl. Combine sangría, limeade, and lemon-lime soft drink in the inside bag. Seal both bags, and freeze 24 hours. (Double bagging is a precaution to avoid spills.)
2. Remove mixture from freezer 1 hour before serving, squeezing occasionally until slushy. Transfer mixture to a 2-gal. container. Stir in fruit.
Kid-Friendly Frozen Sangría: Substitute cranberry juice for sangría. Proceed with recipe as directed
I .love. dips. and. chips. of. all. kinds. There, the first step is admitting you have a problem, right? I have never met a dip or chip I did not like, and this includes salsa too. It's really an addiction, my husband makes fun of me. So you can understand my excitement when I found new salsa recipes with a Southern twist. Hello Cinco de Mayo!
Bacon and Greens Salsa
Prep: 15 min., Cook: 22 min.
Makes 4 cups
8 bacon slices
1 (16-oz.) package frozen mixed greens, thawed and drained
1/2 medium-size sweet onion, chopped
1 teaspoon minced garlic
1 1/2 cups frozen corn, thawed
1 serrano chili pepper, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cider vinegar
Sweet potato chips
1. Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
2. Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce
Red Pepper-Black-eyed-Pea Salsa
Prep: 20 min.
Makes 3 cups
1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 (12-oz.) jar roasted red bell peppers, finely chopped
3 green onions, thinly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
1 1/2 teaspoons hot sauce
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1. Stir together all ingredients in a large bowl. Cover and chill until ready to serve.
Don't forget the Bloody Mary the next time you are planning a brunch. Here is a recipe from Bobby Flay that sounds like the ideal Bloody Mary to me.
Spicy Bloody Mary
12 ounces tomato juice 2 tablespoons prepared horseradish, drained 3 ounces vodka 2-4 dashes Mesa Grill Hot Sauce or Tabasco Sauce 2 dashes Worcestershire sauce ¼ teaspoon celery salt ¼ teaspoon black pepper Juice of 1 lemon Ice Celery spears and jalapeno peppers, for garnish
1. Whisk together the juice, horseradish, vodka, hot sauce, Worcestershire celery salt, pepper and lemon juice in a small pitcher and refrigerate for at least 30 minutes. 2. Pour mixture into 2 large glass filled with ice and garnish with celery spear and jalapeno
While looking for a Bloody Mary recipe, I stumbled upon these interesting little snacks! They are perfect for parties and brunches. Just like the cocktail but less filling I would think. I know people either love or hate Bloody Marys, how do you feel about them?
PS I think I'm obsessed with cocktails as food ;)
Bloody Mary Swizzlers
24 cherry tomatoes
1 cup lemon-flavored vodka
24 almond-stuffed green olives or vermouth-marinated green olives
3 or 4 stalks celery with tops removed, diagonally sliced into 3/4- to 1-inch pieces (24 pieces total)
24 cocktail picks or skewers
1. Using a plastic or wooden pick or a sharp skewer, pierce the skins of the tomatoes in several places. Place tomatoes in a self-sealing, food-safe plastic bag; add vodka. Seal bag. Turn bag to coat tomatoes. Chill overnight to allow flavor to penetrate.
2. Drain tomatoes; discard vodka. Skewer vegetables onto picks using an olive, a piece of celery, and a cherry tomato on each pick. Sprinkle lightly with celery salt. Transfer to serving platter. Makes 24 skewers
Here is another easy breakfast casserole to serve your crowd over the weekend!
12 large eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 lb. pork sausage
4 oz. sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Monterrey Jack Cheese
HEAT oven to 400°F.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is cooked through, stirring occasionally. Drain.
REDUCE oven temperature to 325°F. Spoon tomatoes over the baked egg layer; top with sausage mixture. Sprinkle with cheeses.
BAKE 30 min. or until egg mixture is set in center.
This photo caught my eye for its pretty pink color. Then the recipe sounded just as good as it looked. What a great punch to serve at Easter! The recipe includes instructions for both non-alcoholic and alcoholic versions so you can please everyone. This would also be great for Mother's Day and wedding and baby showers (especially if mom is having a girl!)
Makes about 9 cups
1 (12-oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 qt. club soda, chilled
Garnish: fresh mint sprigs
1. Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.
Champagne Punch: Substitute 1 (750-milliliter) bottle extra-dry Champagne or sparkling wine and 1/4 cup orange liqueur for club soda; proceed with recipe as directed
ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in tequila and 2 Tbsp. lime juice. Add COOL WHIP and 1 tsp. lime zest; stir until COOL WHIP is completely melted and mixture is well blended.
POUR into 8-inch square pan.
REFRIGERATE 3 hours or until firm. Cut into 36 pieces to serve.
Please welcome my good friend Nicole who is doing a guest post for us today on her beautiful birthday cupcakes! Thank you so much Nicole for sharing this with us. Not only did they go perfectly with the decor, they were delicious!
Hostess Jo has graciously allowed me to blog aboutthe cupcakes I made for the 30th Birthday
Celebration. Thank you Jo!
I began by looking at cupcake recipes that didn’t have raw eggs in the icing.I was a little wary of exposing so many peopleto possibly contaminated raw eggs. I found the Sweet Revenge Pure Vanilla Cupcakes recipe on marthastewart.com. I followed the recipe to the letter and they were a hit! I bought the Mexican vanilla frommexicanvanilla.com. On this website is a video of these cupcakes being made by Marlo Scott from Sweet Revenge. She has my dream job, a cupcake bar!
I loved the look of the parchment paper, but did not have the time to make each one. Fancyflours.comhas baking cupsthat look the same in various colors.I bought the white ones to match Jo’s décor and these white wavy candlesthat reminded me of the branches. I received everything I ordered from Fancy Flours very quickly and it was all wrapped very neatly in the cutest paper! I will definitely order from them in the future.
The next thing I wanted to do was the cupcake flags. Thesecupcake flags were my inspiration. I have Adobe Illustrator, but I am sure there are other programs you could use to create your own. At Wordlabels.com there is a tutorialthat explains how to use .pdf label templates in Illustrator. I used this guide to create the flags, then printed them on stock paper. Included on the flags was “Happy 30th Birthday” on one side and on the other side the
names of our birthday peeps and an Ariessign. They are time consuming at first, but once you create the flags it will be a breeze to do it next time. My husband helped with cutting and gluing the flags on the toothpicks. I could not find any clear crystal beads (they were out at Michael’s!) so I will definitely do that next time. Even without the crystals the flags turned out great!
Thanks again Jo for allowing me to guest blog! The décor was awesome, the cupcakes were yummy, and the party was soooo much fun. Happy Birthday again to our friends!
Thanks again Nicole! Your post is as fabulous as your cupcakes!