I am having a GIRLS NIGHT IN and need ideas!!?!
I am having a GIRLS NIGHT IN and need ideas!!?
All over 21, we are planning margaritas, mojitos and more, i also have a fondue fountain we are planning on filling with chocolate and dippping in strawberries, banana, and; more. I want food recipes easy and CHEAP! thanks
Answers:
how about finger foods like potato skins already done found in grocery freezer area or
little pizzas with english muffins slice each bun and add tomato sauce on each of the muffins and some mozzerella bake in the oven an cook till crunchy and warm
or
try little hot dogs in cresants just cook and serve
or
try cheddar and pepperoni on crackers like sociables
or
Veggie sticks with blue cheese dressing!
this dip my friend makes is good for nights like this. its addictive. just take cream cheese and mix it with some salsa, to dip consistency (or to a taste you like) with cool ranch doritos. very good.
i love spinach dip in a bread bowl.. i always have that at a girls night.. i also had an ice cream party once.. and we also did something where to keep it cheap, everyone brought a homemade dish from their nationality! it was soooo good!
I just had a cinco de mayo party that went over very well
I made crab and goat cheese empanadas (mix crab meat with goat cheese, cream cheese, green onion and a bit of salsa verde and stuff into Puff pastry, fold and bake)
shrimp ceviche ( steamed shrimp marinated overnight in onion, lemon and lime juice, cilantro, and chopped tomato, with salt and pepper and a diced jalapeno)
cheesy corn cakes (corn bread mix with a box of frozen corn and shredded Monterrey jack cheese added to batter before baking)
Make your chocolate sauce follow the 'Mexican theme by adding cinnamon
Here is a cool thing I do with girl's nite in. Take round Hawaiian bread loaf (usually with the bakery stuff, it comes in a round tin, I think it is called King's hawaiian bread) and use a serrated knife and cut the top off. then cut that into dipping size pieces. and then cut the middle just enough to leave a lip around the edge and leave enough on the bottom to make an edible bowl.Leave in tin pan. Toast the pieces cut from middle on cookie sheet. Then put in oven to toast the bread. 350 for about 7 minutes ( just to toast). Then I make a chili con queso. Easy recipe: Velveeta, tomatoes and green chilies, a little bit of milk. Cut velveeta into pieces in a microwavable bowl, throw in green chilies and tomatoes, little bit of milk. I microwave in 3 minute intervals and stir until melted. then pour into the bread bowl and tadaa... dip and no clean up. The sweet of the bread and the savory of the queso is just wonderful . It looks coll and you can eat the bowl afterwards! HAVE FUN!
Since you are doing the chocolate fondue, you should have cheese fondue too!
Basic Cheese Fondue
16 ounces dry white wine
16 ounces chicken stock
2 ounces kirshwasser
3 cloves garlic, minced
1 pound Gruyere cheese, grated
1 pound Swiss cheese, grated
3 tablespoons cornstarch
Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 minutes.
Mix Gruyere cheese, Swiss cheese and cornstarch together.
Reduce heat to low and using a wooden spoon, sprinkle some of cheese mixture into liquid and continue to stir in small amounts of mixture until all cheese is incorporated and fondue is smooth and melted.
Keep warm and serve warm.
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1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
Queso Fundido
1 fresh Poblano chile, roasted, peeled and seeds removed
1 fresh red bell pepper, roasted, peeled and seeds removed
1 fresh yellow bell pepper, roasted, peeled and seeds removed
1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack
1/2 cup grated Cotija cheese, Romano or Feta
1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta
1/2 white onion, peeled and diced
Freshly ground black pepper
12 flour tortillas or corn tortillas
Green Salsa for garnish, recipe follows
Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.
GREEN SALSA (TOMATILLO)
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days
Here are 2 of my favorite recipes that friends and family request me to bring all the time. Enjoy!!!
Pasta Salad
1 lb box of spiral pasta (shells, elbows, etc. work fine - just use whatever you have in your pantry)
1 can of black olives (pre-sliced or slice them your self)
2 handfuls of chopped broccoli
2 handfuls of grape tomatoes (if they are bigger than bite-size, chop in half)
1 jar of Italian dressing
about a cup of Parmesan cheese
Boil noodles, rinse with cold water and mix in the rest. This tastes even better if you make it the night before and chill. You can sub in different veggies, but this combo is always a hit.
Chocolate Chip Cheeseball
1 block of cream cheese (8 ounce)
1/2 cup butter (room temp)
3/4 powdered sugar
2 tbsp brown sugar
1/4 tsp vanilla extract
3/4 cup mini chocolate chips (semi-sweet)
3/4 cup chopped pecans
Beat cream cheese and butter till smooth. Mix in sugars and vanilla. Stir in chocolate chips. Cover and chill a couple of hours. Shape chilled mixture into a ball (I use plastic wrap in this process so I don't get t all over me!) Chill for one more hour in plastic wrap. Roll the ball in finely chopped pecans. Serve on platter with chocolate or plain graham crackers. If a guest is allergic to nuts, you can roll the ball in additional chocolate chips. I made it this way many times when I was dating a guy who had a nut allergy.
What I love about these recipes is that A.) they can be easily doubled, B.) You will have a lot of the ingredients in your cupboards already and C.) you can make them both ahead of time so you don't waste time cooking while your guests arrive. Just pull them out of the fridge and serve!
I hope you have a wonderful girls' night in!!!!!