Recipe: Garden Party Part 3 (13 Recipes)

Garden Party Ideas:
Burgundy.in.Louisiana (5:40:56 PM) :

Use a wheel barrow as a means to ice down drinks. This way, you can wheel it around to accommodate guests. :0)

Use milk pails filled with fresh-cut flowers as centerpieces...or fill them with baguettes.

Host a 'garden hat' party, where each guest must wear a garden hat...or host a party where each guest decorates one.

Use lots of tiki torches.

Put speakers in the trees if possible...makes the music sound more romantic.

Make hand-held fans (flat white cardboard with a tongue-depressor handle) for your guests. Have them draw a picture of themselves on one side of the fan.

Serve tropical drinks in coconuts or pineapples....complete with little umbrellas of course.

Cover tables with white paper, and place cups or jars filled with crayons, school glue, and tid-bits, so guests can be creative!

Display flatware in terra cotta pots, lined with pretty napkins.

Enjoy! :0)
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(5:45:39 PM) :

TEX-MEX STUFFED JALAPENOS

Yield: 4 servings

1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh crab meat
1 Egg, slightly beaten
1 ts Salt
1/2 ts White pepper
1/2 c Cracker meal or bread crumbs for dressing, plus extra for coating
10 Jalapenos, cut in half, lengthwise, seeded & parboiled (NOTE)

Heat butter in a non-stick skillet and saute chopped onion, celery and garlic until softened, about 3 minutes. Combine in bowl with crab, egg, salt, pepper and cracker meal, and mix (dressing should stick together). If too dry, add another egg. Stuff pepper halves liberally. Moisten stuffed peppers by dipping in cool water. Roll in more cracker meal to coat. Deep fry (or fry in skillet) in hot vegetable oil until golden brown. NOTE: To parboil, drop peppers into boiling water for a minute or two until semi-soft, then drain.

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Debbie.D.,.AL (8:18:22 PM) :

LEMON-LIME PUNCH

1 envelope unsweetened Kool-Aid (lemon-lime if available or lemonade
flavored)
1 quart pineapple juice, chilled
1 quart lime sherbet, chilled
2 quarts ginger ale, chilled

Pour Kool Aid into a punch bowl. Stir in pineapple juice. Spoon sherbet into bowl; add ginger ale and stir gently. Serve immediately. Yield: 3 1/2 quarts. Cool and delicious!

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Debbie.D.,.AL (8:22:15 PM) :

CHEDDAR-BACON DIP

1 pkg. (8 oz.) cream cheese, softened
1 cup (8 oz.) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 oz.) salsa--I use mild
2 cups (8 oz.) shredded Cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla chips

In a mixing bowl, beat cream cheese and sour cream. Spread in an ungreased 13X9" baking dish. Combine onions, tomatoes, and green pepper; sprinkle over the cream cheese layer. Pour salsa over the vegetables. Sprinkle with Cheddar cheese. Refrigerate for several hours. Just before serving, sprinkle with bacon. Serve with tortilla chips. Yield: 10-12 servings.

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Debbie.D.,.AL (8:24:31 PM) :

BARBECUED SAUSAGES

2 pkg. (16 oz.) each smoked cocktail sausages
1 bottle of thick barbecue sauce
1/2 bottle of water

Place the sausages in a crockpot. Mix the barbecue sauce and the water in a bowl and pour on top of the sausages. Cook on low for 3-4 hours.

This is ALWAYS requested at our house for Christmas and New Year's parties.

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Debbie.D.,.AL (8:31:35 PM) :

SPICY CHICKEN WINGS

16-18 chicken wings (just the "little drumstick" part) discard the wing tips
or use to make homemade chicken broth
Vegetable oil--enough to fry the chicken in
1/2 cup butter
1/2 cup hot pepper sauce
2 T. cider vinegar
Bottled ranch or blue cheese dressing

Fry the "little drumsticks" in hot oil until crisp and juices run clear (6-8 minutes for the "little drumsticks." Combine butter, hot pepper sauce, and vinegar in a bowl; add chicken and toss to coat. Drain. Serve chicken with carrot and celery sticks and bottled dressing.

My daughter and husband LOVE this recipe.

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Debbie.D.,.AL (8:37:58 PM) :

LOWER CHOLESTEROL DEVILED EGGS

10-12 hard cooked eggs
6 oz. (3/4 of an 8 oz. pkg.) 1/3 less fat cream cheese
1/2 to 1 tsp. prepared mustard
2 green onions, chopped
1 stalk celery, diced
2 heaping tablespoons of pickle relish--I use Claussen's
salt and pepper to taste
paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add cream cheese, mustard, onions, celery, salt, pepper, and pickle relish. Fill egg whites. Sprinkle with paprika. Refrigerate until ready to serve. Yield: 20-24 halves. Great for a picnic!

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Debbie.D.,.AL (8:42:32 PM) :

ORANGE PECAN SALAD

1 can (11 ounces) mandarin oranges, drained
1 small bunch leaf lettuce, washed and torn
1/4 cup pecan halves, toasted
1/2 cup peach yogurt
3 T. mayonnaise

Toss oranges, lettuce, and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving. Yield: 4 servings.

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Debbie.D.,.AL (8:49:38 PM) :

CHOCOLATE CREAM CHEESE PIE

1 pkg. (3 oz.) cream cheese, softened
2 T. sugar
1 3/4 cups milk, divided
1 container (4 oz.) Cool Whip, thawed and divided.
1 graham cracker crust 8"-9"
1 pkg. (3.9) instant chocolate pudding mix
Miniature semisweet chocolate chips

In a small mixing bowl, beat cream cheese, sugar, and 1 T. milk until smooth. Gently stir in 1 cup Cool Whip. Spread evenly into crust. In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes. Pour over cream cheese mixture. Chill. Just before serving, garnish with remaining Cool Whip and chocolate chips.

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Brownie (9:08:28 PM) :

Lemon Lush

1 stick Butter, room temperature
1 cup Flour
* cup Pecans, chopped
8 oz Cream Cheese
1 cup Powdered Sugar
1 cup Cool Whip
2 packages (3* oz total) Lemon Instant Pudding
3 cups Milk

1. Mix butter, flour, and nuts and push evenly into a 9" x 13" baking pan. Bake 15- 20 minutes at 350 F until golden. Let cool.

2. Whip together cream cheese, powdered sugar, cool whip. Spread on crust.

3. Mix together lemon instant pudding and milk. Whip until thick and pour over cream cheese mixture.

4. Top with remaining cool whip and refrigerate several hours.

Variation: Use chocolate pudding for Chocolate Lush.

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Brownie (9:14:39 PM) :

I haven't tried this one yet but it looks terrific.

Open-Face Lobster Salad Sandwiches

* cup Mayonnaise
* cup Celery, finely chopped
1 teaspoon Lemon Juice
* teaspoon, Grated Lemon Peel
3 tablespoons Chives, chopped
1 (11 to 12 oz) Lobster Tail
4 slices Egg Bread, toasted (or Baguette)

Combine mayonnaise, celery, lemon juice, lemon peel and 2 tablespoons chives
in medium bowl.

Cook lobster in a medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell.

Dice lobster and fold into mayonnaise mixture. Season with salt and pepper.

Spoon salad on top of bread slices. Sprinkle with 1 tablespoon chives and
serve.

Serve with marinated vegetables from the supermarket deli and potato chips.

2 servings.

Variations: Substitute shrimp or crab for lobster.

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Barbara,.LA (9:18:08 PM) :

Cheesy Bacon Bites
1 pkg. (3 oz) cream cheese
1/4 c. Real Bacon Pieces
2 T. chopped onion
1/8 t. black pepper
1 pkg. (8 oz) refrigerated crescent rolls

Preheat oven to 350 degrees. Combine cream cheese, bacon, onion and pepper. Separate crescent rolls into 2 rectangles. Pinch seams together. Spread cheese mixture on each rectangle. roll up, starting at longest side. Cut each roll into 16 slices. Places slices cut side down on cookie sheet. Bake for 15 minutes or until golden brown. Serve warm.

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Margie,.MD (9:21:54 PM) :

Hot Cheese Dip

1 log Cracker Barrel Extra Sharp white cheddar cheese
2 c. green label Hellman's Mayo (low fat)
1 tablespoon dried minced onion
7 or 8 drops Tabasco sauce

Shred cheese. Mix with mayonnaise. Add dried onion and Tabasco sauce. It does not make the dip "hot"; it helps to bring out the cheese flavor. Place mixture in a Pam-sprayed 2 quart casserole dish. Microwave on medium for 5 minutes; stirring once. If not smooth and creamy, microwave 1 or 2 minutes longer. Delicious with Wheat Thin crackers.

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