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Monday, July 30, 2012

A Toast to Friends & Finger Foods

With Summer being so busy, my hunnie and I haven't had the opportunity to host a housewarming party yet.  This past week was no different.  With it being the final opportunity for my hunnie and me to visit with two close friends that are moving cross country to Jersey, we decided to take this opportunity to host a "Non-housewarming, Goodbye V&I Get Together" at our new place.  After less than a week of planning, I ended up putting together quite a spread of party snacks (recipes for a few of them are below).  We were so happy to have all our friends over to toast (and roast) V and I, and V and I were happy to be able to see our place (and enjoy food and drinks with friends) before they moved. 

 Peanut Butter Fudge
2 cups granulated sugar
1 cup light brown sugar
6 tablespoons butter
1 can (12 oz) evaporated milk
2 cups mini marshmallows
1 1/2 cups smooth peanut butter

Cover a 9x13x1 pan with foil and lightly grease foil with butter.  In a saucepan bring sugar, brown sugar butter and milk to a boil.  Let boil for 7 minutes, stirring occasionally.  Remove mixture from heat and add marshmallows, one cup at a time.  Stir until marshmallows melt and combine.  Add peanut butter and continue to stir until peanut butter melts and fully combines to mixture.  As mixture cools it will begin to harden, so as soon as all ingredients are combined, spread mixture into greased pan.  Gently use hands to level fudge in pan.  Let cool on counter for a minimum of 6 hours before serving.  Yields about 40 pieces.

 Egg-less Chocolate Cake Bites {recipe to come soon}

Summer Squash & Tomato Tart
1 Puff Pastry sheet
1 Zucchini
1 Yellow Squash
3 Tomatoes
4-5 Sage Leaves
1 tablespoon olive oil
6 ounces goat cheese, room temperature
1/4 cup crumbled feta cheese
Fresh cracked black pepper, dash

Set stove to 350 degrees Fahrenheit.  Remove pastry sheet from freezer and let defrost 5-10 minutes.  Thinly slice squash and tomatoes and marinate in bowl with olive oil and sage.  Sprinkle some flour on a rolling board and roll out puff pastry sheet until it is the thickness of a saltine cracker.  Lay pastry on large cookie sheet.  Use hand or butter knife to spread goat cheese over pastry.  Then arrange vegetables on pastry.  Top with feta crumbles and pepper.  Bake 20-25 minutes.  Let cool and cut into 2x2 size pieces.

Triple Berry Slab Pie {recipe to come soon}

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