I've been buried in fabric and outdoor cushions for the last few days and have gotten behind on everything. But the 20 cushions I recovered for a friend's garden furniture are now a distant memory. It shouldn't have been too tedious, but 10 of the pillows were tufted - 4 of them with covered buttons - and that took me just a little bit of time. It's taking my fingertips a while to recover as well. We are negotiating whether or not we will do pictures or not, so maybe I can share those with you this weekend. I must admit I'm a little jealous that they aren't mine!
As you might know, I have been co-hosting a linky party this month called Hot Fun In The Summertime! In trying to determine what I consider "hot fun in the summertime", it has become abundantly clear that 3 things rank high on my summer fun list: Estate sales/garage sales, decorating outdoor areas, and eating cooking. I'm probably one of the few people who GAIN weight in the summer and lose weight in the winter. I love summer food. Cake, ice cream, barbeque, PESTO, salads, berries, ....Ummmm. I'm loosing my words so I better stop thinking about food.
Today I have two recipes for you that are perfect for summer entertaining. When I am having, or going to, a summer eating event, I like
to bring things that are easy to transport and eat (especially for
children). It is also important that they can withstand variances in
temperature - for safety.
Back in April we were having some friends over for a make your own grilled
cheese party- because April is Grilled Cheese Month - and I wanted
something fun and simple for dessert. I had these on my Pinterest board and thought they would be perfect for this casual dinner. It is a Pampered Chef recipe and who doesn't love those? Did you know they have like 15 pages of recipes with cream cheese in them? But I digress...
S'more Cups
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy
12 large marshmallows
Preheat oven to 350 degrees F.
Place graham crackers into a large
resealable plastic bag. Crush into fine crumbs.
Combine graham cracker
crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. For reference - this is a soup spoon - heaping.
Press crumbs to form shallow cups.
Bake 4-5 minutes or until edges are
bubbling.
While
crusts are baking, break 2 of the candy bars into their marked
rectangles. Cut 12 marshmallows in half with scissors dipped in cold
water.
Place one chocolate rectangle in each cup. Cover with 1/2 marshmallow - cut side down.
Return to oven 1-2 minutes or until marshmallows are slightly softened.
Remove pans from oven to cooling rack; cool 15 minutes.
Carefully remove
cups from pan. Cool completely.
Break
up remaining candy bars into microwave safe bowl. Microwave on high 1
to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds.
Dip the top of each marshmallow into melted chocolate. Let stand 40 to 60 minutes or until set.
Makes
24 cups. I recommend using some type of lining over the serving tray.
The butter in the crust seeps ever so slightly and the cloth or napkin
lining will keep your treats from having buttery bottoms. Buttery
bottoms are just rude!
Yummy!!! These can be warmed in the microwave BUT GENTLY - like 10 seconds at 50% power.
Ok.
Now it is time for the appetizer - which comes with a mantra.....LOOKS
GROSS, TASTES GREAT! There have been times when I have had to strongly
encourage people to try it. I don't even really like any of the
ingredients, except avocado, by themselves. But together, they are
heaven. This is the kind of dip that people stand around at the end of
the party and eat every last drop - saying things like "I can't believe
how good this is! OMG! Can I have the recipe for this. OH GOD this is
soooooo good.......
Blackeye Pea Dip
(also known as Looks Weird But Please Try It I Know You'll Like It Dip)
2 cans Blackeye Peas (slightly drained)
2 avocados
1/2 cup sweet red onion chopped
1 1/2 cup chopped celery
5 oz Catalina dressing
Texture
and size of ingredients are key to the taste of this dip so I'm going
to give you a little additional info to encourage you... It only takes
about 15 minutes to make this dip, just stay calm and use your fabulous
knife skills!
Drain
peas. I know you know how to drain I just wanted you to see what
slightly drained means. The pasty liquid will remain - the watery
liquid will be gone.
Tip:
If you have access to Ranch Style brand of beans - all their beans are
excellent. My favorites. Like so favorite that when I visit Oklahoma, I
go to the grocery store and by cases of black beans to bring home with
me because we don't have them here (and beans cost a lot here).
Tip: 1 1/2 cups of celery is usually 3 stalks.
Holding
the thick end of the stalk, insert the tip of your knife about 2 inches
up into the stalk. Run the knife up the stalk to divide it in half.
Do the same to each half so you have 4 strips.
Put
the strips "back together" and chop - leave your knife in one place and
push the celery towards the cutting edge. Just rock the knife up and
down chopping as you push the celery through.
Cut your onion.
Tip: 1/2 cup of chopped onion is usually about 1/5 of a large red onion. (see knife placement)
Lay
onion slice on cutting board an cut into thin strips. As you did with
the celery, place the knife tip ON THE BOARD and push the knife down
through the onion as you hold it in place with your other hand. Avoid
putting the knife on TOP of the onion and pushing down. That is
dangerous.
Turn
the cutting board 1/2 turn so that you can cut perpendicular to the
cuts you just made. Hold onion steady and chop as before - tip of knife
on board, pushing onion toward the knife after each slice. (sorry for
the blur - it's hard to take your own knife shots - looks like Mr Quirky
has shaky hands)
Check to make sure your size approximation was accurate. I get nervous about raw onion, and don't want to have too much.
Now
cut your avocado. Make one continuous slice around avocado - starting
and ending at the top. Twist the halves and pull apart. Hold the seed
side in one hand and with your knife in the other hand make a whack at
the seed - hard enough so the knife breaks into the seed. When you
twist the knife the seed will come out.
Cut
lengthwise slices into the avocado - just dragging knife against the
skin, not breaking it. This is actually easier with a table knife - you
don't need a sharp knife for this. Turn avocado and make perpendicular
slices. Then you can either scoop out pieces by moving a spoon gently
around the edges of the peel or you can push the avocado half "inside
out" and scrape off the pieces that don't fall off.
These pieces will be too big so cut them in half to be more uniform with the other ingredients.
Put
all ingredients into a bowl, add the Catalina dressing and mix
thoroughly. Put in fridge for a few hours for flavors to mix well.
Serve
with Fritos Scoops. Only Fritos Scoops. Actually I've never eaten it
with anything but Fritos Scoops - but I do consider the corn chip to be
an essential part of the flavor. Plus this dip is pretty dense and
requires a thick chip to maneuver it with.
Notice
how the ingredients are fairly uniform in size? This is KEY! It is
the combination here that makes it taste so good. You want to taste
everything together, not just get a hunk or raw onion or celery. That
would be a travesty!
Note:
This makes enough dip to fill the bowl in the picture at least two
times. There are two small bags of Fritos in the picture.
Enjoy the party!
You
may have figured out that this is actually fairly healthy! If there is
ever any left over we usually eat it the next day for lunch.
Make something wonderful today!
10 comments:
You have been very busy. I am going to try the dip! x
That food looks fabulous! (You live where beans are expensive? that's insane!)
Those recipes...Mmmm...
I've got to try this.
The chocolate no doubt about it.
The bean dip...definitely!
Pat
My daughter tried your recipe for the smores. They were delicious!
My thighs say dammm you.
~Bliss~
Hello Karen, thank you for stopping by and I am honored to have you as a follower. I'm looking forward to becoming great blogging friends.
These recipes are dynamite! I'll be trying them at our next potluck.
I love your step-by-step photos. Connie :)
I'm afraid that I do not know how to do that, even exactly what you mean . . . you have to remember that I'm an old gal and this blogging networking is all new to me . . . I am learning as I go. Thank you for stopping by. I am getting your comments just fine and able to post comments on your blog. Connie :)
Karen,
I, too, have a tough time in the summer with weight. I'm thinking it's the Margaritas!
Both recipes looks seriously delish!
:)
Linda
Great recipes! Thanks for sharing.
Jody
Those s'more cups look delicious! I will have to try those soon.
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