Birthday Noshes

There were so many happy customers and tummies at Brynna's party that I decided to put all of the recipes here. Dig in and enjoy (again)!

Pink Lemonade Sangria

Courtesy Sandra Lee via FoodNetwork.com

1-1/2 cups frozen blueberries

1 (12-ounce) can frozen pink lemonade concentrate

1 bottle (750ml) Chardonnay

1/2 cup Congac (I used brandy instead...it's way cheaper)

3 cups lemon lime soda (I used Sprite Zero)

In a larger pitcher, combine all ingredients and stir. Refrigerate for 1 hour to meld flavors.*

*I actually combined all ingredients except the soda and popped it in the fridge overnight. I then added chilled soda just before serving it to preserve the fizz.

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Broccoli Salad

Courtesy little Kroger Coupon/Recipe Booklet

10 oz bag of broccoli florets

1/4 medium red onion, finely chopped

4 oz crispy bacon pieces or bacon bits

1/4 cup roasted, salted sunflower seeds

1/4 golden raisins

1/4 cup lite mayo

1/4 cup sugar

2 T red wine vinegar

Combine first 5 ingredients (broccoli, red onion, bacon, sunflower seeds and raisins) in large bowl. In small bowl, stir together mayonnaise, sugar, and red wine vinegar until smooth. Pour dressing over the salad and toss to coat 30 minutes before serving or cover and chill up to 24 hours. Stir before serving.

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Sweet & Spicy Chicken Cups

Courtesy Kathy Boehm, One of my BFF-from-high-school's Mom

1/2 cup peach preserves

3/4 cup salsa

1 T taco seasoning mix

2 boneless, skinless chicken breasts, cooked and chopped

1-2 T fresh cilantro, chopped

30 mini philo shells

1/2 cup shredded Monterrey Jack cheese

Preheat oven to 350 degrees.

Stir preserves in a small sauce pan over medium heat until melted.

Stir in salsa, taco seasoning, chicken and cilantro.

Spoon mix into shells and top with cheese.

Bake 5 minutes.

Serve any extra filling with TOSTITOS Scoops!

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I think these were the most popular, non-boxed items. Let me know if there is anything I forgot to post. I'm all about sharing recipes. Enjoy!