Last night was our Familys’ annual Master’s cocktail in celebration of the 2012 Master’s Gold Tournament. By request of many attendees, I am posting a plethora of recipes and favorites featured at our party last night. Being the over achievers we are, we made most items homemade for the event, which makes the food much more enjoyable, but the preparation much more stressful. So, if your’re having a party anytime soon, or having some sort of Master’s celebration for the final round tomorrow, here is a selection of summer favorites that are sure to be a hit for a variety of different events!
Mix 80z Cream Cheese and 8oz Sour Cream with half a pack of taco seasoning and spread in the bottom of a shallow dish. Then layer olives, Salsa, and Mexican Mix cheese on top, chill and serve cool.
Knorr Spinach Dip
1 container (16 oz.) sour cream
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients, mix well and then serve!
Ham and Olive Rolls
Using thicker sliced Oscar Mayer Ham, spread a generous amount of ROOM TEMP cream cheese on top and then place 4 olives along the back side. Roll the spinach around the olives, place toothpics through the olives and then slice.
Southern Style Pimento Cheese
Spinach and Cheese Puff Pastry Rolls
1 (10 oz) package frozen chopped spinach, thawed
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
1 large egg
1 tablespoon water
1 sheet puff pastry, thawed
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
Wrap the spinach in a towel or paper towels and squeeze out as much excess moisture as you can. If you don’t, the puff pastry may end up soggy.Combine the spinach, both cheese, the salt and pepper, and garlic powder in a medium bowl. In a small bowl, beat the egg and water together. Place the sheet of puff pastry on a lightly floured work surface. Roll it into a roughly 12×12-inch square, lifting and turning as you go to ensure it’s not sticking. Brush a thin layer of the egg wash over the surface of the puff pastry, then spread the spinach/cheese mixture in an even layer. Roll the puff pastry like a jelly roll and pinch to seal at the seam. Cut the roll into approximately 20 1/2-inch slices and place on the prepared baking sheet. Brush the tops of each lightly with the egg wash. Bake for about 15 minutes, or until the pinwheels are golden brown.
Dad’s Famous Margaritas
Whoops Sorry, gotta keep ya guessing on this one, how else do you think we can get you to come back?!?
The bar, a shrine to The Master’s and celebrations!
Very Berry Trifle Shooters
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick
Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve
If you can find something on here to serve to your guests… I don’t know what to tell you, but these are some of our favorite party staples, so happy cooking, and enjoy!