Tasty Food and Drink Recipes for Your Upcoming Pool Party
Use a melon baller to create ball forms of each of these fruits then push them onto the wooden skewers in a fun color order sequence.
- Mango Wedges
- Toasted ground coconut
If you are making the toasted ground coconut from scratch, just put the coconut in the oven (350 degrees) for 8 minutes and then when it has cooled down, put it in the blender. Roll the mangoes in the coconut and serve this tasty treat.
Summer Style Guacamole
- 3 peeled avocados
- 2 cups of finely chopped pineapple
- 1 seeded and chopped tomato
- 2 seeded and chopped jalapeno peppers
- 1/3 cup minced cilantro
- 2 tablespoons of lime juice
- 3 minced garlic cloves
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Bag of tortilla chips
Grab a bowl and start smashing 2 of the 3 avocados. Add the other ingredients and stir. Grab the last avocado, chop it up and stir it into the now guacamole.
- 18 cups of romaine lettuce
- 1 sliced cucumber
- 1 cup of crumbled feta cheese
- 1 cup of quartered cherry tomatoes
- 1 thinly sliced small red onion
- 1/2 cup of julienned roasted sweet red peppers
- 1/2 cup of halved pitted Greek olives
- 2/3 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 minced garlic clove
- 1 teaspoon of Italian seasoning
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
In one large bowl, mix all of the salad ingredients together. In a smaller bowl, mix together the dressing ingredients and then add to the larger bowl. Toss the salad so the dressing is evenly distributed.
Chip Crusted Chicken Skewers
- 1 cup of plain yogurt
- 1 tablespoon of finely chopped garlic
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice
- 1 1/2 teaspoons of ground cumin
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- 2 pounds of skinless, boneless chicken breast that is cut up into 1 inch cubes
- 60 red seedless grapes
- 10 ounces of kettle styled potato chip
Grab a bowl and stir together the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. After, add the chicken, cover the top and let it sit in the refrigerator for 5 hours. Turn the oven onto 350 degrees and line two baking sheets. Grab skewers and start putting on the chicken and grapes going every other (grape, chicken, grape, chicken, etc.). Now crush the chips in their bags, take them out and put them on a plate. Roll the skewers over the chops and put them on the baking sheets. Place them in the oven for 20-30 minutes and switch the racks during the halfway point. Take them out and serve.
- 1 clove of garlic
- 1 cup of loosely packed basil
- 1/2 cup of pecans
- 1/2 cup of extra virgin olive oil
- 1/4 cup of grated parmesan cheese
- 2 teaspoons of red wine vinegar
- 13.8 ounces of refrigerated pizza dough
- 2 tomatoes sliced into 1/2 inch wedges
- 2 peaches sliced into 1/2 inch wedges
To create the pesto, add the chopped garlic, pecans, olive oil, parmesan, vinegar, salt, pepper and only half of the basil to your food processor. After your pesto is created, turn on the oven to 400 degrees. Bring out the dough and place it on a floured surface so the dough doesn’t stick. Divide the dough into 8 squares and use a fork to stab the dough several times. Put some flour on the baking sheets and put the dough on the sheets. Brush the dough with olive oil and bake them for 10-13 minutes or at least until they are golden brown in color. Once they are cool, grab the pesto and evenly put a teaspoon on each pizza piece and then top them with tomato and peach slices that entwine with each other. Chop up the last of the basil and sprinkle it on the pizza. Serve.
Slice the limes in half and take out the pulp to make lime cups. In a small pan, mix together the sugar and water and heat it until it starts boiling, then let it cool for a little bit. Now grab your food processor and put the watermelon inside and pulse it until it is pureed. After it’s done, strain the watermelon over a bowl to get the seeds out. Any chunks of watermelon can just be pushed through the strainer with a finger or spoon. Take the extra lime juice you saved from the limes before and mixed that with the sugar mixture and the watermelon. After this is mixed, pour it all into a 13X9X2 inch pan and freeze it for about 5 hours. When you are ready to serve it to your guests, scape it out into the lime bowls you created at the beginning and add raisins on top to be the “seeds.”
Grab the 5 tubs or icing and your food coloring. Make each tub a different color (blue, orange, green and red) while leaving one white. After you mixed the food coloring with the icing to get your desired color, grab your cookies. You are now going to grab a knife and create a beach ball design on each cookie using the 5 colors. You are only going to do this to one of the cookies used in the cookie sandwich so only do this to half of your total cookies. Now lay the cookies that don’t have any icing on them down on a plate. Scoop out a ball of your favorite ice cream and put a ball on the center of each cookie. Once this is done, place a beach ball iced cookie on top, pressing it down a little. Place the plates in the freezer until they are ready to be served.
1 cup of ripe pineapple
1 cup of papaya
1 cup of coconut milk
Put all of the ingredients in a blender and mix until you have your desired thickness for your slushy.
Cut the watermelon up into cubes and place them in the freezer until they are frozen like ice cubes. This could take up to an hour to do. Once they are frozen, add all of the ingredients to a blender and blend until it hits the desired slushy form.
1 1/2 ounce of Ketal One Citroen Vodka
2 1/2 ounces of fresh lemonade
1 lemon wheel
This drink is super simple to make. Grab a cocktail shaker and add ice, the vodka and lemonade. Shake well. Pour it into a glass and put the lemon wheel on the rim of the glass.
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