Mother’s Day 2015
The day after my nephews’ graduation party was Mother’s Day. It was also the first Sunday after my mother retired. I had asked all of my siblings to come together to celebrate Mother’s Day 2015 as well as her retirement.
As long as I can remember my mom’s favorite food has been “hors d’oeuvres”. Her favorite part of going out to a restaurant is the appetizers and small plates and her favorite part of any party is the canapes, dips, finger foods, and the sort. I asked my siblings and daughters to assist me in making appetizers to bring. We all know what mom’s true favorites are, so it was pretty easy to lay out the menu. I asked everyone what they would be bringing and I would create around it.
I assured my mother that she would not need to cook for her party, that I had it under control. Every time she asked if there was going to be one thing or another, I had to tell her that it was covered.
The menu included:
Seven Layer Dip
Chocolate Peanut Butter Trifle
The Shrimp Cocktail recipe came from my mother’s family, as did the Vegetable Pizza recipe and the Brandy Slush. I made up the Chocolate Peanut Butter Trifle at the last minute because I realized no one was bringing a sweet. I will share the Vegetable Pizza and Brandy Slush recipes with you.
- 8 ounces refrigerated crescent rolls
- 8 ounces cream cheese
- 1 cup mayonnaise
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dill weed
- 3 raw carrots
- 1/3 head raw cauliflower
- 3 spears raw broccoli
- 2 stalks celery (I omit)
- 6 radishes (I use less)
- ½ green pepper
Preheat oven to 350 degrees. Pat crescent rolls flat in ungreased 10X15 jelly roll or baking pan. Bake 5 – 10 minutes, until lightly browned. Remove to a cooling rack. Wash, drain, and chop vegetables to approximately pea size. Toss together. Soften cream cheese and blend in mayonnaise. Add onion powder, garlic powder, and dill weed. Spread mixture over crust and top with vegetables. Pat vegetables lightly into cream cheese mixture. Cover and refrigerate overnight. Cut into squares to serve.
- 7 cups water
- 2 cups sugar
- 2 cups boiling water
- 4 teabags
- 2 cups brandy
- 1 12-ounce can frozen orange juice
- 1 12-ounce can frozen lemonade
- Sprite or 7-Up
Combine 7 cups water and sugar. Heat until sugar is dissolved; remove from heat to cool. Pour boiling water over teabags and let stand until cool. Combine simple syrup (sugar water), tea, brandy, orange juice and lemonade in a freezable container and place into freezer. When frozen put 2 – 3 Tablespoons of mixture into a glass, then fill with lemon lime soda.
(I like mine a little stronger, so I use more of the frozen mixture. No judgement, people!)
Mother’s Day 2015 and Retirement Celebration was a huge success, and the food was a big hit with my mom. The biggest surprise for my mother came when her sister, who lives 600 miles away, showed up! I had managed to keep that secret for weeks, and it darn near killed me!
If you are a fan of hors d’oeuvres or summery cocktails, these are both musts! The vegetable pizza is a great little morsel or even a light summer dinner!