Beach Party Menu

Ocean Water Punch

Ingredients:

  • 1 gallon bottle Polar Blast Hawaiian Punch
  • 2-liter bottle lemon-lime soda
  • Swedish fish

Directions:

  1. Refrigerate Hawaiian punch and lemon-lime soda overnight.
  2. Fill your punch bowl or pitcher halfway with the punch.
  3. Fill rest of the way with lemon-lime soda.
  4. Serve over ice and top with Swedish fish.

Sweet and Spicy Sriracha Bacon Chicken Bites

Ingredients:

  • 4 boneless, skinless chicken breast fillets
  • ½ cup canola oil
  • 2 tablespoons lime juice
  • 2m tablespoons Sriracha sauce
  • 1 pound bacon
  • 1 cup brown sugar

Instructions:

  1. Whisk together canola oil, lime juice, and sriracha sauce and pour into a gallon sized Ziploc bag.
  2. Cut chicken into 1-inch cubes and put in bag with sauce mix. Shake to evenly coat chicken and refrigerate for one hour.
  3. Take bacon and cut into 1/3 slices. Wrap around each chicken cube and use toothpick to secure.
  4. Coat outside of bacon skewer with brown sugar and place on greased rack or pan.
  5. Heat over to 350 degrees and bake 30-35 minutes in middle of rack. Keep oven door open slightly and broil until bacon is crispy. Turning chicken bites every couple minutes to not burn.

Feta Stuffed Mini Peppers

Ingredients:

  • 1 cup Ricotta cheese
  • ½ cup feta cheese
  • Salt and pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon Thyme chopped, fresh
  • 2 green onions
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil

Instructions:

  1. Preheat oven to 400 degrees or preheat grill.
  2. Mix ricotta and feta together with salt, pepper, basil, thyme, green onions, garlic powder, and red pepper flakes. Set aside.
  3. Cup tops off mini peppers and discard all seeds inside.

  4. Put ricotta feta mixture in each mini pepper, then place on baking sheet and drizzle with olive oil and salt and pepper.
  5. Bake for 12-15 minutes until the peppers are soft and slightly golden.
  6. Can be eaten fresh out of the oven or room temperature. Can be stored for 3 days in refrigerator until ready to serve.

Beach Theme Pudding Cups

Ingredients:

  • 1 small package vanilla instant pudding
  • Blue food coloring
  • 2 cups graham cracker crumbs
  • Flamingo candy
  • Small plastic cups

Instructions:

  1. Mix pudding as states on package and add blue food coloring.
  2. Crush graham crackers to make your crumbs.
  3. Place crumbs in bottom of each cup. Then pour blue pudding on top of the crumbs.
  4. Sprinkle more cracker crumbs over one half top of the pudding.
  5. Decorate with candy flamingo on top of crumbs.
  6. Serve cold.

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