As it’s becoming safer to gather with friends again, I’m seizing every opportunity to host a party. I hosted Bible study earlier this week and really wanted to treat my friends to a casual light summer snack soiree. Because of my busy schedule (who isn’t slammed during the month of the May?), I knew I needed most of menu to be prepped the day before. Here are three make ahead party recipes for an easy gathering!
Faux Orchid // Moss // More about this planter arrangement HERE! // Similar Beatriz Ball Chip and Dip (holding the salad) // Similar Beatriz Ball Pedestal Platter // Similar Beatriz Ball Bowl //
Pimento Cheese Toasties
I was trying to make one recipe, but in the middle of it, my “toast” was not going as planned. So I invented this on the fly and it was delicious. Seriously, you’ll want to pop these babies one after the other.
Similar Beatriz Ball Chip and Dip (holding the salad) // Similar Beatriz Ball Pedestal Platter
Pimento Cheese
- 1 block of shredded extra sharp cheddar
- 1 block of shredded pepperjack cheese
- 1 4 oz. jar of pimentos (do not drain)
- 1 cup of mayo
- salt and pepper to taste
Directions: combine all ingredients and you’re done! Allow mixture to chill together in the fridge before serving.
NOTES: You can certainly add jalapeños if you want to. I chose to add pepperjack cheese for some extra cheesiness and a little zing without the jalapeños.
Toasties
To make the toasties, you’ll need butter (or spray olive oil) and a loaf of bread. Preheat oven to 350. Cut out small circles from the bread using a small biscuit cutter. I didn’t have such a thing so I used the end of an old salad dressing jar! It was the perfect size that was almost the exact size of the bottom of the mini muffin pan. You just need a circle that will fit down in there.
Spray your muffin tin and fill each muffin holder with a circle. Toast for 5 minutes. When it has cooled about 5 minutes, top each toasted bread circle with a tiny bit of pimento cheese and top it with another bread circle. Butter each top and return to the oven for another 5-10 minutes, depending how crispy you want these. Serve fresh out of the oven or reheat in the air fryer the next day.
Individual Summer Salad
It was a hot day, so I knew a cool and fresh salad was needed. Something light that tasted like summer. I wanted a version of an individual BLT, but I wanted something a little more than bacon and tomatoes on the individual romaine leaves. I also knew I needed to offer a dairy free option for several friends, so ranch was out of the question.
Similar Beatriz Ball Chip and Dip (holding the salad)
- 3 pints of diced cherry tomatoes
- 3 ears of white corn off the cob
- 3 rip avocados
- half a bottle of Aldi House Vinaigrette
- 6 slices of bacon
- salt and pepper to taste
I combined the cherry tomatoes and corn the night before and let it sit in the fridge. A few hours before the party, I added the avocados and salad dressing and gave a few good tosses. An hour before the party, I scooped the salad on fresh romaine leaves and laid in a circular pattern around a platter. I covered with plastic wrap and let it chill in the fridge until right before guests arrived. I cooked the bacon and sprinkled the crumbs on for serving.
NOTES: The dressing kept the avocados green throughout the evening but they were a little brown the next day. The romaine leaves certainly wilted during the heat and while I envisioned guests taking small bites and eating this like a taco, they were happy to have a light salad to eat with a fork. I guess taco style really isn’t that ladylike, ha!
Fruit Salad with Whipped Dip
This one of my all time favorites and a go to make ahead party recipe. I love serving fruit with this dip because it’s a cool and refreshing item, but also acts as a sweet dessert, too!
Cabbage Bowl in White // Similar Beatriz Ball Bowl
You can do any fruit you like, but here’s what I did to feed a crowd.
- 2 packages of strawberries, diced
- 1 cantelope
- 1 can of mandarin oranges
- 1 pint of blueberries
- 1 package of pineapple
Whipped Dip
This is soooo easy! You’ll love it! I had no leftovers!
- 1 package of vanilla pudding powder
- 1 cup of milk (I used skim, but I’ve heard you can use coconut or almond. I have heard that soy does NOT work)
- 1 package of cool whip
Combine the pudding powder and milk until well incorporated. Fold in the cool whip. Chill until serving!
NOTES: Chop the fruit and prep the dip the night before!
Serving Dishes
I love using my Beatriz Ball serving dishes because they are beautiful, but also able to stay warm in an oven or chill in a fridge. The organic style and pedestal pieces truly elevate the look of a basic buffet. The cabbage bowl was an estate sale find, but I found the exact same one in white on Amazon for you! Here are these options and there’s lots more over on my Amazon table top page!
What are you go to dishes when prepping for a crowd?
