White Summer Sangria:**Great for a large amount of people, can cut in half if needed for smaller servings.
2 Bottles of Barefoot Moscato (the largest bottle), 1/2 cup of Coconut Rum,1/2 bottle of Sierra Mist or Sprite (mix in when ready to serve)
Pineapple chunks,Diced Granny Smith,Sliced kiwi (3),Diced Strawberries
Serve over frozen Green Grapes and Ice
** I made the sangria with 1 bottle of wine and the coconut rum and fruit in a pitcher about 3 hours before the party and then when putting in the serving container i dumped the pre-made in and I added 2nd bottle and the sprite stirred and served 😉
Non Alcoholic Drink: Peach Ice Tea
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 8
Ingredients:
12 regular sized tea bags; Fresh, filtered water; 1 cup of sugar; ¼ teaspoon of baking soda; 1 -11.5 oz can of peach nectar – found in juice aisle
1 lemon; 4 fresh peaches
Instructions
Bring 4 cups of water to a boil, remove from heat and add tea bags. Let tea steep for about 10 minutes.
Remove tea bags and add sugar to hot water, stir until dissolved. Add baking soda and peach nectar and stir.
Pour tea mixture into large pitcher and stir in 10 cups of ice water. Stir in 1-2 tablespoon of freshly squeezed lemon juice.
Add sliced, fresh peaches and serve over ice. Makes one gallon of peach iced tea.
Main Course: Yummy Chicken (our household name for this dish)
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Dessert: Oreo Cream Cheese Cookies
(makes about 3-4 dozen, adapted from Brown Eyed Baker)1 cup (2 sticks) unsalted butter, softened
6 oz 1/3 less fat cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles
Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.
In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
Add sugar and vanilla, mix well.
Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.
Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5'' balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2'' apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.
Hope you and your dinner guests Enjoy!! Check here for new recipes ;)
