Summer Party
Fun in the Sun
When it’s warm outside and the sky is blue, it’s the perfect time to have a party. The key is to make the most of the great outdoors, giving you and your guests a time to remember in nature. You can throw a party in the park, at a pool, in your backyard, or even on a porch or terrace. Use fruits and veggies that are in season as you celebrate the summer!
Summer Party Basics
Theme it! Make the most of your summer theme by asking your guests to come dressed for fun in the sun. Do you want everyone to wear bathing suits? Their favorite summer dress? Shorts and tees? If so, include that info in your invitation. You’ll also want to let your guests know if there will be water games or sprinklers. If so, they should bring a towel or even an extra change of clothes.
Cool down. You’ll want to keep your guests cool in the heat, especially if your party is in the middle of summer. Be sure to have a lot of ice on hand—you can even color your ice by adding 2 drops of food coloring to each cube before freezing.
Fun in the sun. You don’t need a pool to have a blast at your summer party. Play tag with water balloons, or assign teams and send your guests on a scavenger hunt. If you do have a pool, have a belly-flop contest, or suggest that you and your guests choreograph dances to your favorite tunes—then perform them for each other.
Summer Dips
Dips are a summer party staple. These three taste great with veggies, any type of chips, and pitas. Serve one or all three at your party, and your guests will be sure to dip in and thank you!
Ingredients for 6 cups:
Hummus Dip
1 roasted red pepper, seeded and sliced
1 garlic clove
Pinch of salt
Pinch of pepper
One 16-ounce can garbanzo beans (chickpeas), drained
2 tablespoons lemon juice
To Make the Hummus Dip
1. With adult help, place all the ingredients in a food processor and mix for about 2 minutes, or until smooth.
2. Fill each cup with the dip.
3. If you wish, garnish each cup with a slice of red pepper or top each cup off with a whole garbanzo bean.
Hot Crab Dip
1/2 pound cooked crab meat
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
Pinch of garlic salt
1/2 teaspoon chopped flat-leaf parsley
1 green onion, roughly chopped
1/4 teaspoon grated lemon zest
1/4 cup bread crumbs
Yogurt Dip
11/2 cups plain or Greek yogurt
1 garlic clove (or 1/8 teaspoon garlic powder)
1/8 cup walnuts
1 teaspoon chopped chives
1 tablespoon chopped fresh dill
To Make the Hot Crab Dip
1. Preheat the oven to 350°F.
2. With adult help, place all the ingredients except the bread crumbs in a food processor and blend on the pulse setting for 1 minute to chop the ingredients.
3. Fill each cup with the dip and sprinkle the bread crumbs on top.
4. Place the cups on a baking sheet and bake for 15 minutes.
5. Allow to cool for 5 minutes and then serve warm.
To Make the Yogurt Dip
1. With adult help, place all of the ingredients in a food processor and mix for 2 minutes, or until smooth.
2. Fill each cup with the dip and garnish with a dill sprig or a walnut.
Shrimp Cuptails
Add an ocean element to your summer party scene with shrimp! This is a great way to serve up a classic in your colorful cups.
Ingredients for 6 cuptails:
12 ounces shrimp cocktail sauce
42 pieces of cooked shrimp, with tails on
1 lemon
1. Fill each cup half full with the cocktail sauce.
2. Place 7 shrimp around the inside of each cup with the tails pointing out.
3. With adult help, slice the lemon into 6 wedges.
4. Put 1 wedge in the center of each cup.
5. To keep your cuptails cool when serving, put ice in a bowl and place the cups on top of the ice.
Caesar Salad with Parmesan Baskets
This salad in an edible basket is a feast for the eyes! Be polite and dive in with a fork and knife, or just pick ‘em up and take a big crunchy bite!
Ingredients for 6 baskets:
2 cups shredded Parmesan cheese
1 head of romaine lettuce, washed and cut into bite-size pieces
4 tablespoons Caesar salad dressing of choice
1 cup croutons
Pinch of salt
Pinch of pepper
1. Preheat the oven to 400°F.
2. Place the cups upside down on a baking sheet.
3. Sprinkle all but 2 tablespoons of the cheese over the top and around the sides of the cups.
4. Bake for 5 minutes, or until the cheese is golden brown. Remove from the oven and let cool for 10 minutes.
5. With a spatula, gently remove the cups from the pan. Turn over onto a plate and pull out the cups from the Parmesan baskets with your fingers. Leave the baskets on the plate.
6. Toss the lettuce, the remaining Parmesan cheese, dressing, croutons, salt, and pepper in a bowl until well mixed.
7. Place a heaping spoonful of the salad inside each Parmesan basket and serve.
Sliders
These mini burgers are the perfect little bites for a pool party. You can make them ahead of time or grill them right there by the pool. Having your guests’ favorite toppings on hand will stir up smiles all around!
Ingredients for 6 sliders:
Buns
1/2teaspoon active dry yeast
1/4 teaspoon honey
3/4 cup warm water
13/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon olive oil
Patties
1 pound ground beef
Pinch of garlic salt
6 ounces Cheddar cheese, shredded
To Make the Buns
1. Place the yeast and the honey in the warm water and stir. Then wait about 2 minutes for bubbles to appear.
2. Add the dry ingredients to a bowl.
3. After the bubbles appear in the yeast mixture add the olive oil, and then slowly pour it into the dry mixture.
4. With adult help, use an electric mixer and mix on low speed until a ball of dough forms.
5. Transfer the dough to a floured countertop or cutting board and knead it for 3 minutes.
6. Place in a lightly oiled bowl and cover it with a damp towel. Let the dough rise for 1 hour.
7. Turn the dough out onto a floured cutting board, and pound it down with your fist. Then roll the dough into a long cylinder.
8. With adult help, use a butter knife to cut the dough into six 1-inch-thick disks. Place a disk in each cup.
9. Let the dough rise for 1 hour in the cups.
10. Preheat the oven to 400°F.
11. Place the cups on a baking sheet and bake for 20 minutes. Allow to cool before turning the buns out and cutting them in half horizontally.
To Make the Patties
1. Preheat the oven to 350°F.
2. Mix together the ground beef and the garlic salt.
3. Place 2 tablespoons of the ground beef in each cup.
4. Spoon 1 tablespoon of the cheese on top of the beef. Add more beef on top of the cheese.
5. Place the cups on a baking sheet and bake for 25 minutes.
6. Place the patties between the buns. Don’t forget to add your favorite condiments!
Here are some topping ideas: pineapple, barbecue sauce, mushrooms, avocados, red onion slices, tomatoes, relish and pickles (sweet and sour), and capers.
Pineapple Upside-Down Cupcakes
Good party hosts like to plan ahead, so you can make this a day or two ahead and it will still taste fantastic! Serve these cupcakes warm with vanilla ice cream or with whipped cream. No matter how you serve ‘em, your guests are in for a tropical treat!
Ingredients for 6 cupcakes:
11/4 cups (21/2 sticks) plus 4 tablespoons butter, at room temperature
1 cup granulated sugar
1 tablespoon white balsamic vinegar
3 teaspoons vanilla
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/3cup heavy whipping cream
6 tablespoons brown sugar
One 8-ounce can unsweetened pineapple chunks, drained
1. Preheat the oven to 350°F.
2. With adult help, cream together 11/4 cups of the butter and the granulated sugar with an electric mixer on medium speed.
3. Add the vinegar, vanilla, and eggs to the mixer bowl and beat on low for 1 minute, or until the ingredients are blended.
4. Sift together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and blend until smooth.
6. Add the whipping cream to the mixture and stir with a spoon until well combined.
7. With adult help, cut the remaining 4 tablespoons butter into 6 even cubes with a butter knife, and place 1 cube in each cup.
8. Add 1 tablespoon of brown sugar to each cup.
9. Add a spoonful of pineapple chunks to each cup.
10. Microwave the cups for 15 seconds, or until the butter has melted.
11. Add a spoonful of batter to each cup.
12. Place the cups on a baking sheet and bake for 20 minutes, or until a fork comes out clean.
13. Let cool in the cups for 10 minutes. Then carefully turn each cup over onto a large plate to release the cupcakes.
If you choose to bake these a day or two before your party, let the cupcakes cool for an hour. Then remove them from the cups, place on a plate, and cover tightly with plastic wrap. Refrigerate until you are ready to serve.
Macaroons
These chewy tropical treats are infused with summer! Dip these delights in chocolate, add sprinkles to the top, or just eat them plain. Don’t be surprised when your guests ask for more!
Ingredients for 6 macaroons:
3/4 cup almond meal
3/4 cup powdered sugar
1 cup egg whites (6 eggs)
2 tablespoons granulated sugar
1/2 cup coconut flakes
1. Preheat the oven to 400°F.
2. Combine the almond meal and the powdered sugar in a bowl.
3. Add 1/2 cup of the egg whites to the bowl and mix with a spoon until blended.
4. In another bowl, whisk the remaining egg whites with the granulated sugar until soft peaks form.
5. Add the coconut to the almond meal mixture.
6. With a spatula, fold the whisked whites into the almond meal mixture.
7. Spoon the mixture into the cups, filling them two-thirds full.
8. Place the cups on a baking sheet and bake for 15 minutes. Then cool and serve.