May: the Month that ushers in the end of school! Whether planning a party for your graduate or celebrating the beginning of sweet summer freedom, these party ideas will help you welcome summer with a bang.
We know you already read this great article in the magazine, so what you're here for is the recipes. Here they are!
SPINACH ARTICHOKE DIP
16 oz. sour cream
1 box frozen chopped spinach
1 jar artichoke hearts in oil
1 envelope savory herbs with garlic
1 bag shredded Italian cheese
In a medium to large saucepan, heat the frozen spinach (does not need to be thawed). Add the jar of artichoke hearts, mix well, add 1 envelope of Savory Herbs with Garlic; mix well. Add sour cream and mix well. Add half of the bag of shredded cheese and mix well. When the cheese is melted and well blended, remove from heat. Pour into serving dish and top with remaining shredded cheese. Serve with pita chips, tortilla chips, or in a bread bowl.
APPETIZER MEATBALLS IN RED WINE SAUCE
1 pkg. of at least 36 frozen prepared meat balls
2 tablespoons + 1 teaspoon cornstarch
1 cup water
3/4 cup dry red wine
2 beef bouillon cubes or equivalent base or granules
1/2 teaspoon salt
1/8 teaspoon pepper
Prepare meatballs according to package instructions. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened.
Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.
FRUIT DIP
1 – 8 oz. pkg. cream cheese, softened
2 T orange juice
1 jar marshmallow crème
Soften cream cheese. Cream ingredients together. Refrigerate until ready to serve. Serve with fresh seasonal fruit.
CLASSIC CHOCOLATE FONDUE
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
