<p>Who has a favorite, quick and easy appetizer that is portable and can be served cold. Must be completed in the next few hours start to finish, complete with shopping for ingrediants (to serve 6)?</p>
<p>How about a mexican “7-layer dip”?</p>
<p>Just assemble in a cake or lasagne pan (any shape). Or better yet, buy a foil pan that you don’t have to take back home. Here’s a recipe. You can add or delete any ingredients you wish, since it is not really a “recipe”. Take tortilla chips. Serve cold.</p>
<p><a href=“http://www.mccormick.com/recipedetail.cfm?ID=10646&CMP=KNC-ITF1103[/url]”>http://www.mccormick.com/recipedetail.cfm?ID=10646&CMP=KNC-ITF1103</a></p>
<p>I love [url=<a href=“http://www.kraftfoods.com/kf]kraftfoods.com[/url”>The Kraft Heinz Company]kraftfoods.com[/url</a>] – they have lots of quick, easy recipes, and everything I’ve ever made from the recipes has been super. (I’m taking a pie made from their recipe down to my boyfriend’s parents’ house today!)</p>
<p>Thanks for the help. Gave me some great ideas. I’ve pulled something together that should work just fine!!!</p>
<p>So, what did you decide to make? How’d it work out?</p>
<p>Yes, we all need a speedy recipe from time to time!</p>
<p>I know that this recipe does not apply, and that you are enjoying your party/company at this time. Also, you could not carry this one to someone’s house, but I did hear an interesting summer recipe on the radio (Tyler Florence). I have never tried it, and I don’t plan on experimenting with it in the near future, but somebody might. If you try this, please report back (when sober, LOL).
This is a recipe for those over 21 years old (I meet this requirement :))</p>
<p>Ingredients:
Middle price range bottle of Vodka (do not buy the cheap bottles, but expensive is not necessary)
5 lb. Watermelon
mint sprigs
1/4 cup of sugar</p>
<p>Pour vodka into a bowl and blend in sugar. Add mint and poor back into bottle. Cut a round plug on the top of the watermelon. Pull off the skin of the plug and save. Over 2 hours allow the Vodka mix to infuse into the watermelon. Then remove the bottle and replace the watermelon plug and refrigerate for several hours. The watermelon will start to breakdown, and it should get very cold before serving. Then you can scoop the watermelon into bowls and add a sprig of mint for garnish. It should be a little bit slushy. Any leftovers can be strained and then you can pour back Watermelon flavored Vodka (I don’t know about that part, but it was mentioned). I suppose it can be served in the watermelon as well, b/c he did say to be mindful of the nice side of the watermelon before beginning (for aesthetic reasons).</p>
<p>I would like to add-please do not drive if drunk!</p>
<p>Just found the recipe under the Foodnetwork website. There he suggests a 10 lb. watermelon and uses 2 lemons when mixing in mint and sugar. He also just slices the watermelon in that recipe.</p>
<p>Thanks northeastmom! I might have to try that recipe for the 4th 
It’s 100 degrees here and that sounds refreashing.</p>
<p>LOL, That is why I posted it. I thought someone might try it out for their July 4th holiday, or at least sometime over the summer. Please post as to how it worked out.</p>
<p>Great recipes. What I decided on (and it was a hit). Bowl of cherries & green grapes (mixed), surrounded by slices of scooped out cucumber filled with light flavored (chive & onion) cream cheese spread topped with carrot slivers, and an assortment of slices of smoked gouda, a nice cheddar, and horseradish monteray jack. Quick and easy.
Hmmmm… now about that watermelon!</p>
<p>That sounds really nice. It must have made a beautiful presentation.</p>
<p>Doesn’t that watermelon sound a little wild and out of the ordinary!</p>
<p>San Gria </p>
<p>This is mighty tasty and you get to eat the fruit when the San Gria’s gone.</p>
<p>1 large bottle of shiraz (I usually use Yellowtail)</p>
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<p>It’s better if you make it a day ahead of time but still can be good made on the spot.</p>
<p>College student version of the watermelon:
Cut a hole in the top of the watermelon.Pour in whatever alcohol you have available.who has mint LOL.
Dont refrigerate b/c you dont have a refrigerator big enough to hold the thing.
Leave it around for a couple of hours.
Enjoy!
D and friends did this many times.</p>
<p>Really! I thought this recipe sounded so novel. I have never seen this done before.</p>