Party Ideas

CRANBERRY ICE BUCKET

You can never have to many Party Ideas. Especially like this "Cranberry Ice Bucket".

The first time I made it was last year, for a get together I like to call, "Girls Day at Blumenau". We had so much fun with some great food, a movie and a little pampering.

This bucket is such a fun idea for holiday parties, or any party. In the summer you could change up the cranberries with blueberries. Besides it being so fun and pretty, it's really easy to make.

For more photos and step by step instructions, visit my blog recipesfordivineliving.blogspot.com.

PARTY MENU

The menu I planned was cost effective and easy to make. It turned out to be a huge success in looks and taste so I wanted to share it with you.

The menu consists of:

Goat Cheese-Pecan Finger Sandwiches, Roasted Garlic Edamame Dip served with Parmesan Garlic Crostini, Vegetable Tray with Ranch Dip, Roasted Garlic Cream Cheese Spread with Roasted Oregano Pita Chips, Chocolate Cake with chocolate orange ganache filling and Blackberry Buttercream Frosting, Merlot and Riesling Wines, and Citrus Apple Rosemary Flavored Water.

Directions:

Mix 4 oz. of softened goat cheese, 3 oz. of softened cream cheese, 1/2 cup of finely chopped toasted pecans, and 2 tablespoons of chopped fresh parsley. Mix well. Spread 7 slices of bread with cheese mixture. Spread 7 more bread slices with 1/3 cup red pepper jelly; top with cheese-covered bread slices. Remove crusts and cut into desired shapes.

If making ahead pull the mixture out of the refrigerator to soften before making sandwiches.

Directions:
Mix 8 oz. of cream cheese or sour cream with a heaping tablespoon of roasted garlic mixture. Mix well and refrigerate at least 1 hour before serving. I used 1/2 roasted garlic and 1/2 sour cream and served it with roasted pita chips. Everyone who tasted it couldn't say enough good things about it and everyone ordered some the night of the party.

I thought this was such a cute and easy idea. Hollow out a baby watermelon and fill with watermelon, strawberries and raspberries. (out of necessity I used blackberries) Serve chilled.

ROASTED GARLIC EDAMAME DIP

• 1 garlic bulb
• 1 tbsp olive oil
• 2 cups fully cooked, shelled edamame (green soybeans)
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh basil
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp freshly groung peppper
• Assorted fresh vegetables or chips

Preheat oven to 425*. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tbsp olive oil. Seal and bake 30 minutes; cool and squeeze pulp from garlic cloves into a bowl.

Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.

With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Sit in salt and pepper.

*2 cups uncooked, frozen, shelled edamame may be substituted. Prepare according to package directions. Plunge into ice water to stop cooking process; drain.

I served my dip with garlic parmesan crostini.

Chocolate Cake recipe to come asap.

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