A few days before Easter I was invited to a luncheon with some pretty spectacular ladies.
Our hostess made this adorable edible bunny dip with a bread bowl, rolls, veggies and some spinach dip:
It was too cute to just keep for ourselves. I had to share!
And look at her centerpiece for just one of our tables… she made the moss/ grass runner herself!
I was super impressed!
Everything she served not only looked fantastic, it also was delicious. I didn’t go over there with the intention of blogging about it, but I just had to! The entire event was beautiful: great company, adorable decoration and scrumptious food.
I’m sorry I don’t have pictures of everything, however our gracious hostess agreed to share all of her recipes from the luncheon with us: Print this out and you’ll be ready to host the next ladies’ luncheon at your place:
(Uh-Oh. I’m hosting these ladies in June. What am I going to make?? Maybe I’ll check the VGABS e-book for ideas…)
Anyhow, the delicious recipes for Lemonade Ice cream Pie, Chicken Pasta Salad and Zesty Honey-Lemon Salad Dressing follow: (And the editorial comments come from our hostess, herself)
Zesty Honey-Lemon Salad Dressing
1 Tbsp. chopped fresh parsley
3 Tbsp. honey
1 tsp. lemon zest
4 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 garlic clove, pressed
½ tsp. salt
½ tsp. pepper
1/3 cup olive oil
Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.
Chicken Pasta Salad
3 oz. (1 cup uncooked) shell macaroni 1-1/2 cups cubed, cooked chicken
1 Tbsp. finely chopped onion
½ tsp salt
¾ cup sliced celery
¾ cup seedless green grapes, cut in half
¾ cup mandarin orange segments, drained
¼ cup slivered almonds, toasted
½ cup mayonnaise
Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine all other ingredients. Cover & refrigerate to blend flavors. Makes 6 one-cup servings.
Lemonade Ice Cream Pie
Purchase (never!) or make (always!!) a graham cracker pie crust. Soften a ½ gallon carton of Blue Bell Homemade Vanilla Ice Cream (there is NO other vanilla ice cream, as far as I’m concerned). Thaw a 12 ounce container of frozen lemonade concentrate. Combine the ice cream and lemonade and mix thoroughly. (You can add more lemonade concentrate if you’d like a tarter flavor). Pour onto pie crust and freeze.
**The dip in the bunny bread bowl was made using the Knorr’s vegetable dip packet. The recipe is on the package.
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