We had two weddings...but ended up only attending one. Time was not on our side.
The wedding was very nice and ended around 6 so we all including the bride and groom ended up at a bar in downtown Grapevine for the rest of the night.
We went about 2 years without a wedding and now we have about 5 this year and all the same group of friends. So the first of the group to get married the guys started practical jokes with putting adult paraphenalia in the hotel room or car, etc. So on Saturday we were all thinking about what to do...of course no planning ahead. Not too many adult stores in Grapevine...so the girls headed over to Grapevine Mills Mall and headed to Spencer's Gifts. Let's just say the girls were blowing up life size dolls at a nearby gas station and two extra "people" joined the party! It was fun and quite hilarious. One of the couples at the wedding is getting married THIS Saturday...so they might want to watch their backs! Crazy times with all these back to back weddings!
Sunday I laid out at the pool with friends and got very crispy!!
Monday lots of house stuff and off to a BBQ. I made my usual pasta salad and added a dessert!
Wave Your Flag Cheesecake!
Super festive and pretty good! Save for 4th of July!
INGREDIENTS
1 qt. (4 cups) fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 qt. (4 cups) fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
DIRECTIONS
SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
Prep Time: 20 min, Total Time: 4 hr 25 min, Makes: 20 servings (NOT REALLY!)
Pasta Salad
INGREDIENTS
1 1/2 cups pasta spiral (I used the garden type with different colors of noodles, more colorful) I just used the entire bag.
4 cups cubed cooked ham (1 pound) (I used one package of cubed ham already cut up, definitely not 4 cups..probably more like 1-2 cups)
1 1/2 cups small broccoli florets
1/4 cup silvered red onion (I don't always include but the purple looks pretty)
1 cup cherry tomato halves
1 1/4 cups clear french dressing
French Dressing
1/3 cup sugar
1 1/2 teaspoon salt
1 cup plus 3 tablespoons of vegetable oil
1/3 cup white vinegar
3 tablespoons of mustard
Directions
In small bowl whisk sugar, mustard and salt until well blended. Add oil small amounts at a time, whisking constantly. Add vinegar small amounts at a time whisking constantly.
Cook pasta and when finished add the vegetables and dressing. I typically do not add all the dressing at once. Add about half and then refrigerate the salad and leftover dressing. When ready to serve add the rest of the dressing. Add to taste though b/c the dressing is pretty stong. It's heavy too so it tends to go to the bottom of the bowl...so be sure to toss. This pasta salad is really good for potlucks and wedding/baby showers.
3 comments:
Cute cake. I love a good pasta salad, too. I'll try this one soon!
I love weddings. Can we go, too?
I've seen that cake for years but have never made it myself :( I might try this year for the 4th! As for the pasta salad.. colorful and sounds yummy!
Sounds like a fun weekend! We have tons of weddings in the next few months too!
Well how cute are you and your patriotic cake!!!
Can you please do a belly shot? Please? The time has come.
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