August

August

March 14, 2012

Easy Spring Appetizers

The Maine House is getting ready for some impromptu entertaining.....
Texas Style!




Do you ever notice how much better food tastes out of doors? Now that we are back in the great state of Texas, and before the hot days of summer arrive, we are going to be entertaining family and grandchildren in the back yard. Mind you, we have not yet found our new home, but I stay positive that we will soon be unpacking boxes and stocking new kitchen shelves. If you want to have a few go-to recipes for an impromptu spring gathering, you will delight in how quick and easy these are to prepare, serve and gobble up! Make your presentation festive and fun! Happy entertaining ya'll!





ESTELLE'S TRIPLE BERRY DELIGHT
1 can (12 fluid ounces) evaporated milk
1 container (6 to 8 ounces) berry- flavored low-fat yogurt
½ cup fresh blueberries
½ cup fresh raspberries
½ cup fresh strawberries halves
2 to 3 Tablespoons honey
1 tray of ice cubes


Place evaporated milk, yogurt, blueberries, raspberries, strawberries and honey in a blender; cover. Blend until smooth, Strain to remove seeds. Serve over ice.


This has a different little twist than the usual artichoke dip...a nice change to an
oldie but goodie!

ESTELLE'S CREAMY ARTICHOKE APPETIZER
2 Sourdough Bread Rounds, Divided
Vegetable Oil
4 Ounces Cream Cheese, Softened
1/2 Cup of Milk
1 (14- ounce) Can Artichoke Hearts in Water, Drained
1 (1.4- ounce) Envelope Vegetable Soup Mix
1 Garlic Clove, Pressed
2 Tablespoons Lemon Juice
1 (8- ounce) Container Sour Cream
Grated Fresh Parmesan Cheese


Preheat oven to 450° F. Slice off the top of one bread round to create a lid; set the lid aside. Remove the center of bread round to form a 41/2 inch wide and 2 inch deep well for the dip. Slice the center of the first and the entire second bread round into 1 inch cubes. Place the bread bowl on the center of the baking sheet. Arrange bread cubes around the bowl; brush with olive oil. In a mixing bowl, whisk cream cheese until smooth. Add milk; whisk until smooth. Chop Artichokes and add with soup mix and garlic; mix well. Microwave on HIGH for 5 to 7 minutes or until hot. Stir in sour cream and lemon juice; pour into bread bowl. Grate Parmesan cheese over the bread bowl and cubes. Lean lid against bread bowl. Bake 13 to 15 minutes or until bread cubes and the top of the dip are golden brown. Remove from the oven and you're ready to serve!












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