Get a 'good variety' of summer fruits, and cut and 'arrange them' like a 'bouquet' ... serve with toothpicks or kebab sticks, and keep some 'chocolates' (dark, milk, and white) for dipping ... or 'barbecue the fruit' on your barbecue grill on kebab sticks and serve either 'plain' or with 'dipping stuff.' You can 'add' to the 'flavor' if you also provide sour cream, whipped cream, powdered sugar, and regular sugar, so people can 'make up their own' ... it's a 'crowd pleaser' because everyone has to 'gather' around the table, and 'pass stuff' and they will want to 'discuss the differences' and have 'bites' of each other's creations.Light snack recipes?
Fresh cut up fruit is always a hit. It is expensive though. I just gave someone a recipe for a light summer desert. Take an angel foor cake. (straight ones are easier but harder to find.) Cut the cake through the middle making two layers. (vertically). Cut hard frozen strawberry ice cream in slices. Place between layers of the cake. Ice with whipped cream. Use the kind of whipped cream that you mix up. It stiffens better and you can put a tiny bit of food color to match the ice cream. This is easy and inexpensive and reqally goes over well. Good luck.
Whole wheat pita bread cut into triangles with a variety of hummus flavors on the side for spreading
Cheese and crackers
Fruit and veggie platter
Artichoke dip
1 can Artichoke hearts -- unmarinated
4 ounces Green chiles -- chopped
1 cup Mayonnaise -- not salad dressing
1 cup Parmesan cheese
Drain artichoke hearts and break apart. Mix all ingredients together. Bake at 350掳F for 30 minutes. Serve with tostada chips or assorted crackers.
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