I used my blue Spode Italian, hotel silver, cobalt blue wine glasses and water glasses and at each place setting I had a small African violet in a wee blue and white container. A "take home" for each guest.
I love using birds on most all my tables and these napkin rings I picked up a long time ago and each one are different. I even used my little bird salt and pepper cellars.
I used in my arrangement blue hydrangeas, whitish pink roses, and added in the flags for a more patriotic theme.
I also made an appetizer since I had made a rather stout Sangria. I didn't want them sipping on the Sangria without something going in their tummy's while everyone was arriving. It was a great excuse to try this recipe as well and it is excellent.
Last-Minute Party Dip
Two 8-ounce blocks 1/3-less-fat cream cheese
1 cup drained oil-packed sun-dried tomatoes, coarsely chopped
One 7.5-ounce jar marinated quartered artichokes, drained and chopped
1 cup minced green onions (light and dark green parts)
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper or to taste
Bagel crisps or crackers, for serving
In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sun-dried tomatoes, artichokes, green onions, garlic powder and kosher salt until well combined.
Transfer half of the dip to a small serving bowl and top with half of the pepper. Store the remaining dip in the refrigerator and refill the bowl as necessary, topping with additional pepper before serving. Serve with bagel crisps or crackers.
Store leftovers in a covered container in the refrigerator for up to 3 days.
Makes about 4 cups
One of my favorite dishes brought was the Peach Caprese Salad. This was a delightful different take on the traditional Caprese Salad especially since peaches are in season right now. It was light, refreshing and pared well with the fresh mozzarella.
Three Cheese Quiche
Stuffed Broccoli Casserole
Creamy Squash Casserole
Dutch Oven Cabbage and Bacon
There were two desserts brought and both were excellent.
Blueberry Buttermilk Puff
Aunt Opal's Banana Pudding
This was such a different take on most Banana puddings in that it used creamed cheese and sweetened condensed milk. It's not something I would make every week but I must say it had WOW factor.
I think it is fair to say that a fun time was had by all and the book we cooked from was a winner.
I will be sharing this post on Susan's Tablescape Thursday. To see others shared post just click HERE.