Hummus is an absolute staple in my household! I mean, I literally LOVE it! I am always sampling different types in the store, so I finally started experimenting with it in my own kitchen. And let me tell you – it is way better homemade and even easier to make than you would expect!
This Red, White, and Blue Sangria is the perfect refreshing cocktail to serve at any patriotic gathering this summer! It’s light, it’s fresh, and most importantly, it’s sweet!
With the Olympics in full swing, this fruity beverage has been a staple in our household and is perfect for your Olympic parties this week! Plus it is super simple to make!
Just pour Chardonnay, raspberries, blueberries, strawberries, and white grape juice in a large pitcher and chill for 2 hours. If you want your beverage to really have the USA written all over it, cut an apple into thin slices and use a star shaped cookie cutter to add little stars to your cocktail. I found my baby cookie cutter at Sur la Table but most cooking specialty stores will carry them. Then when you are ready to serve just stir in the champagne and apple slices!
Voila! The most American spirited cocktail there is!
Cheers!
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- 1 Bottle of Chardonnay
- 1 Cup of Fresh Raspberries
- 2 Cups of Blueberries
- 1 Pound of Fresh Strawberries, Hulled and Sliced
- 1 ½ Cups of White Grape Juice
- 1 Bottle of Champagne or Prosecco (Chilled)
- 3 Apples, thinly sliced
- In a large pitcher, add Chardonnay, raspberries, blueberries, strawberries, and white grape juice. Cover and refrigerate for 2 hours.
- Optional: While chilling cut the thin apple slices into a star using a small star shaped cookie cutter.
- When you are ready to serve, stir in the champagne and apple slices. Pour over ice and serve immediately. Enjoy!
This Strawberry Moscato Lemonade is one of my all time favorite cocktails to serve at summer bashes of all types! It’s refreshing, it’s bright, and oh so tasty! What more could you want in a summery sip?!
This festive beverage is simple to make and only requires mixing 3 ingredients, which means it’s super easy to make in bulk! For larger parties, I always love having at least one pitcher cocktail like this one, so I can spend more time enjoying my guests rather than spending time at the bar crafting custom cocktails….don’t get me wrong, I do LOVE a good craft cocktail, but they are definitely easier for smaller and more intimate events!
Whip up a batch of this little delight, and your guests will be in heaven! It’s always a crowd pleaser and an absolute summer favorite!
Note – For the kiddos, just leave out the moscato and vodka. Garnish the lemonade with the same frozen strawberries and lemon slices, and they will still feel like part of the party!
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- 1 Bottle Pink Moscato
- ¼ Cup Strawberry Vodka
- 6 Cups Lemonade
- Frozen Strawberry Slices
- Fresh Lemon Slices
- In a large pitcher, mix all the ingredients. Allow to chill in the refrigerator and serve over ice! Enjoy!
Styled by: The Everyday Hostess |
Photography: Lindsay Davenport Photography |
Florals: The T Shop|
These Bacon Cheeseburger with Crispy Onion Ring Sliders are one of my all time favorite summertime recipes! They are so incredibly juicy and delicious and are just perfect for an outdoor BBQ party with your friends or a tasty family dinner at home.
We have taken a classic cheeseburger and topped it with our favorite Sweet Baby Ray’s Brown Sugar Sauce to give the perfect saucy sweetness to the dish and topped it with our crunchy thin onion rings and bacon! Could this get any better? I am craving it just thinking about it, so it may need to make another appearance on our dinner table tonight!
Strawberry mojitos are the ultimate summertime cocktail! They are light and refreshing and feature some of summer’s freshest fruits to give it an added bit of sweetness!
I recently made this delicious cocktail as the signature beverage for the Memorial Day party I hosted with Glitter and Spice and boy was it a hit! Plus, with only a few ingredients, it’s easy to make for large crowds as well! What could be better?!
Margaritas are the perfect complement — or focal point, let’s be honest — of Cinco de Mayo festivities everywhere.
This mango jalapeño rendition of the Mexican staple is the perfect way to spice up your celebration!
- 2 oz tequila (mixologist’s choice)
- 2 oz Grand Marnier
- 2 oz jalapeño simple syrup
- 2 oz lime juice
- 3 oz mango juice
- Sliced jalapeño to taste
- Sugar or salt for the rim
- For the uninitiated, simple syrup is made by boiling water and adding sugar an equal amount of sugar. Once water is at a rolling boil, add the sugar. Let the combination cool in a separate jar, and add jalapeños to infuse. The longer it sits, the more jalapeño flavor will infuse in the simple syrup -- we went with 24 hours for a nice kick.
- Add sugar or salt to the rim (coat the rim with lime juice first to help it stick).
- Muddle a couple fresh jalapeño slices in the bottom of the glass in which you plan on serving the cocktail. If you don’t have a muddler, the back of a thick spoon or spatula will work -- the point is to crush the peppers to get the juice out!
- Add the tequila, Grand Marnier, simple syrup, lime juice and mango juice in a cocktail shaker with ice. Shake thoroughly and pour over ice/jalapeño in glass.
There is no dessert more classic than a traditional chocolate chip cookie. When many of us feel a sweet tooth coming on, these are our go to’s since they are easy to whip up and require few specialty ingredients! Plus everyone likes them, so if you are having guests over and looking for a quick and easy dessert, chocolate chip cookies tend to be an easy answer!
However, sometimes you want to serve something a little bit more special to your guests but still want to keep the convenience and tasty factor of this favorite treat! What do you do?!
Da dada daaaaa! I present to you the Chocolate Chip Skillet Cookie! These delicious chocolate chip cookies are baked in a skillet and taste just like your favorite pizookie from BJ’s Restaurant and Brewhouse! Plus, they are just as easy to make as traditional chocolate chip cookies, but look way more festive and creative! Cut it into pie shaped pieces and scoop some ice cream on top and you have yourself the perfect, super simple and guest-ready dessert!
I love including this dessert as part of a chili bar or backyard campout or BBQ, but they are excellent for any type of casual gathering and can feed up to 10 people!
Enjoy!
Photos by Beckley & Co.
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- 1/2 cup Unsalted Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 Egg, beaten
- 1 tsp Vanilla
- 1 1/2 cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Chocolate Chips
- Preheat the oven to 350.
- Place an 8 inch skillet over the stove top set to low heat and melt the butter.
- Add sugar, brown sugar, beaten egg and vanilla. Mix well.
- In a small bowl, add the flour, baking soda and salt and whisk until combined. Add the flour mixture to the skillet and mix well.
- Add in chocolate chips and gently stir to evenly distribute.
- Remove the skillet from the stove and place in the oven. Bake 15-20 minutes or until golden brown.
- Allow to cool for 10 minutes.
- Cut into slices and top with vanilla ice cream.
I don’t know about you all, but I could eat caprese all day every day. I love caprese sandwiches, pizzas, salads, and if there was a way to incorporate it into a dessert, I’d probably have it on the table tonight (but seriously, if you know of a caprese dessert, please let me know)!
I just cannot get enough of this delicious fresh mozzarella, basil and tomato blend. My mouth is starting to water just thinking about it now!
Since this is clearly a staple in my household, I’m always looking for new ways to put a twist on a traditional caprese salad. With that, I present to you my new all-time favorite dish: Lemon Caprese Chicken and Avocado Chopped Salad! Sounds incredible doesn’t it? I assure you it is. It’s fresh and light, yet still filling and incredibly decadent. This versatile salad is just perfect for all your formal summer soirees or casual family dinners! Everyone is sure to enjoy!
PS! This homemade balsamic vinaigrette dressing, is definitely something to write home about! So do yourself a favor and double the recipe, so you have more for other salads later in the week!
It’s only April, but down here in Texas, summer is in the air and we are definitely ready for it! Flowers are blooming and the weather is warming up, but the clearest sign of summer are the packed parking lots at every nearby park, trail and lake! Everyone is outside enjoying the sun and getting some Vitamin D after a long winter!
After a hot day in the sun, one of my favorite things to do is come home and enjoy a refreshing glass of iced tea. Especially down here in the South, sweet tea is a crowd favorite and is the perfect beverage to keep on hand in your fridge. You never know when you will have a last minute guest stop by or when you just want to kick your feet up on the porch with a refreshing drink.
A brewed sun tea is always a classic, but if you want to mix up your sweet teas on tap a bit, this Peach Tea is calling your name! The cold peach slices paired with the peach syrup creates the perfect combination of sweetness and freshness.
I recently made this Fresh Peach Tea for an outdoor tea party that I hosted, and boy was it a hit! Luckily I made an extra batch to keep at home, but I assure you this did not last long either! Give this recipe a try and it will soon make it to the top of your summer favorites!
Cheers!
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- 1 cup Sugar
- 1 cup Water
- 3 Peaches, fresh and sliced
- 3 Tea Bags
- 6 cups Water
- In a medium sized pot, bring the peach syrup ingredients to boil. Then reduce heat to medium.
- Using a fork, crush the peach slices as you stir to dissolve sugar.
- Turn off the heat, cover the pot, and let sit for 30 minutes.
- In a separate medium sized pot, prepare the tea. Bring the water to a boil. Remove the pot from the stove and brew the tea letting steep 5 minutes.
- Remove tea bags and refrigerate.
- Strain syrup through a fine strainer to remove fruit pieces.
- Add syrup to tea and refrigerate for 3-6 hours. Serve over ice.
Decor:
Drink Me Straw Flags: Curl by JSD | Your are My Cup of Tea Sign: Pretty Lovely Prints |
Clear & Gold Glass Chargers: Amazon | Easter Decor: Holiday Warehouse
Photography: Beckley & Co
Don’t forget to pin for later! 🙂
One of the best parts of this Alice in Wonderland themed tea party that I hosted is that it had all of the magic of a tea party (both real and imaginative) that I had as a little girl. Part of that magic is that you get to eat with your hands.
Besides the fabulous company of course, my favorite part of any tea party is the tasty variety of finger tea sandwiches. I mean what is better than sitting down for a formal soireé and still getting to eat with your hands?
For our recent Easter Alice in Wonderland themed tea party I made a selection of tea sandwiches including a Lemon Dill Cucumber Sandwich, Pimento Cheese Sandwich, and a Chicken Salad Puff Sandwich and served them on a traditional three-tiered tray. There are a wide variety of popular tea sandwiches, but I find that with this classic combination every guest is sure to be pleased.
Check out all of our favorite recipes below for your next tea party!
- 8 oz. cream cheese, softened
- 1/3 cup chopped dill
- 2 tsp. lemon juice
- 1 tsp. lemon zest
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 large cucumber
- 12 to 16 slices white sandwich bread
- In a medium sized bowl, stir the softened cream cheese until creamy. Add dill, lemon juice, lemon zest, salt, and pepper and mix until fully combined. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- Once the spread has completely chilled, remove it from the refrigerator for 30 minutes prior to assembling sandwiches. This allows it to spread more evenly.
- Thinly slice the cucumber.
- Spread a thin layer of the Lemony Dill Spread on each slice of bread and arrange cucumber slices on top.
- Place an additional piece of bread on top of each cucumber bread slice creating a sandwich. Using a serrated knife, cut the crust off the bread and then cut the sandwiches into preferred shapes (triangles, squares, rectangles, etc).
- Garnish tops with additional fresh dill. Serve immediately or refrigerate for 2-3 hours in an airtight container
- 1 cup water
- 4 oz. unsalted butter
- 1 cup flour
- 4 eggs
- 1 cup chicken breast, poached and chopped
- 1/2 cup of finely chopped celery
- 1/2 cup diced apple
- 1/2 cup diced red onion
- 2/3 cup red grapes, halved
- 1/3 cup Craisins
- 1/4 cup sliced almonds or walnuts
- ¼ cup of mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice\
- 1/2 teaspoon garlic powder
- 1 tsp of kosher salt
- 1 tsp of ground black pepper
- Preheat oven to 400°F.
- In a medium saucepan, bring the water and butter to a boil.
- Remove the pan from heat and add the flour all at once. Mix the flour in to form a ball a dough, then stir in each egg one at a time until completely incorporated.
- The dough should be smooth and satiny.
- Pipe the dough or or form into rounded 1-inch balls and place them onto a parchment-lined baking sheet. Bake for about 20 minutes or until the puffs are puffy and golden. Turn off the oven and allow them to cool in the oven with the door slightly cracked for 3-5 minutes.
- Remove from the oven let cool on cooling rack.
- While the puffs are cooling, combine all of the chicken salad ingredients in a medium sized bowl and stir until fully combined,
- When the puffs are cooled, slice the tops off horizontally.
- Scoop some salad into each puff and cap with the puff top.
- 2 cups cheddar cheese, shredded
- 3/4 cup mayonnaise
- 1 (4 oz) jar sliced pimentos
- 1/2 tsp. salt
- 1 tsp. grated yellow onion
- 12-16 slices white sandwich bread
- In a medium sized bowl, combine all ingredients and stir until thoroughly combined.
- Spread on 6-8 slices of white bread and top with the remaining 6-8 slices of bread.
- Using a serrated knife, remove the crust and slice the bread in the preferred shapes (square, rectangle, triangle).