Mommy Needs a Cocktail, Check!

We housewives hosted another successful event on Tuesday night... Enough with the Juice Boxes, Mommy Needs a Cocktail. It was held at il Bacio in south Tulsa. il Bacio is a very upscale wine bar with a relaxed atmosphere, which made for easy mingling among the ladies. The staff accommodated our large group well.

We had some suh-weet giveaways. We love supporting our local housewives and their businesses. A big THANKS goes out to Vault Denim Tulsa, Paisley Daisy Boutique, Owasso Vintage Couture-Sharon ReedSassy Cat Boutique, and TG Photography. Also, we want to thank our good friend and photographer for the great pictures at our events, Reflections Photography by Tracy Tucker.

We were able to bring appetizers to il Bacio because they don't serve food. In October, they will be transitioning to a full restaurant. We can't wait! A few of our appetizers were a big hit. I had numerous people asking for recipes so I thought I would post those for you now.

Mrs. Hart brought Spinach Artichoke Queso Blanco. I love spinach & artichoke dip so adding cheese to it just seemed heavenly.

Spinach Artichoke Queso Blanco

What You Need
1 lb. (16 oz.) VELVEETA Queso Blanco Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 can (14 oz.) artichoke hearts, drained, chopped
1/4 tsp. onion powder
1/4 tsp. garlic powder
Make It
Combine ingredients in microwaveable bowl.
Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

I, Mrs. Albright, brought a Pepper Jelly Cream Cheese Dip & Black Bean Salsa. I have shared the recipe for the Black Bean Salsa before, but it's always such a hit so I'm sharing it again. 

Black Bean & Corn Salsa 

What You Need
2 cans black beans, rinsed & drained
1 can whole kernel corn, drained
4-5 Roma tomatoes, diced
1/2 red onion, chopped
2 avocados, diced
1 tsp. salt
1-2 tsp. hot pepper sauce
3/4 cup Balsamic Vinegar
3/4 cup Olive Oil 

Make It
Combine all ingredients except the avocado and refrigerate for 1 hour or more. Before serving, dice up avocado and add to the dip; stir and then serve with tortilla chips. 

Pepper Jelly & Cream Cheese Dip

What You Need
2 packages cream cheese 
1 cup mayonnaise 
small package of finely chopped pecans
1 to 1.5 cups shredded sharp cheddar cheese
1 jar pepper jelly - (I prefer the nicer stuff to the red/green cheap stuff. However, use what you can find.)
1 to 2 stalks of green onions, chopped

Make It
Let cream cheese soften at room temperature; mix with the mayonnaise and spread it out in two pie tins/plates or one bigger-sized flat bottom bowl. Next, layer the pepper jelly on the cream cheese and then sprinkle on the pecans. Add the shredded cheddar cheese and then garnish the top with green onions. Serve with crackers. It is so yummy! I was surprised at how many people thought they were eating bacon instead of pecans. Ha! 

Thanks again to all the ladies who came and brought school supplies to be donated to John 3:16 Mission. We love getting together with such a phenomenal group of women. 

Jen Brewer Lyness

~Mrs. Albright
Tossing juice boxes like......

No comments:


Related Posts with Thumbnails