Tasty Thursday :: Spinach & Artichoke Dip in Parmesan Cups

I love entertaining, and entertaining in the summer with al fresco dining is the best.  One of my entertaining must haves is individually portioned foods.  Just a little something special for each person.  This spinach artichoke dip in mini parmesan cups is perfect for individual portions.  And I mean, who doesn't love spinach artichoke dip, seriously I could eat this by the bowl.  Bonus, the Parmesan cups double as chips.  Best of all, it so pretty to look at, whether they're grouped together on a serving tray or on individual plates.  Pretty food equals tasty food.  Happy Thursday!

Tasty Thursdays: Football Season

To go along with our tailgating post here, today's Tasty Thursday is all about football season, and easy tailgating eats.  Love this peanut butter football dip, it's easy to make and portable so bringing it to any party is a breeze.  Perhaps substitute gram crackers instead of pretzels?

INGREDIENTS:

¼ cup butter, softened

4 ounces cream cheese, softened

1 cup peanut butter (your choice; crunchy or smooth)

½ teaspoon vanilla extract

1 ½ cups powdered sugar (up to 2 cups if needed)

½ cup mini chocolate chips

Chocolate sprinkles or chocolate chips for the outside of the football

White chocolate or frosting for the football laces

DIRECTIONS:

1. Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.
2. Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.
3. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. (This would also be cute as “lips” for Valentine’s Day!)
4. Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.
5. Serving suggestion: pretzels, animal crackers, cookies, a spoon

Thirsty Thursday: Summer Cocktails

Hope you lovelies had a wonderful 4th of July!  We had a bbq on the beach, topped off with fireworks, the only way to end any 4th of July celebration.  These Blackberry Proseco Popsicles would have been the perfect edition to our festivities.

INGREDIENTS:

20 oz Prosecco
1/3 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest

DIRECTIONS:

1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.

2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.

A few notes:

1. Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.

2. Cordial glasses were used for the popsicles in the picture, but any form will work.