I now know that I spelled it wrong on the invite- no one seemed to care 😳
I had been thinking about it for a while- tossing the idea around in my brain. Muumuus and Margaritas, Margaritas and Muumuus...it flowed. I have a great dress that I had yet to wear and I love margaritas, all kinds: classic, pomegranate, spicy, every single one of them. There is no better plan than to create a party around an outfit and a favorite treat. Muumuus and Margaritas was born out of this most excellent thought.
I consulted with Ava. She agreed. She wanted to invite her friends, too. But then she asked me, "Who is Mrs. Roper?"
After googling images of the muumuu and cocktail queen from Three's Company sitcom fame, Ava said, "I don't have anything to wear." :(
I thought for a moment. Then realized that there are so many other amazing 1970's sitcom women to celebrate with costume. In particular, "Rhoda". She with the headscarves, tall boots , hoop earrings and sassy remarks. That's Ava's vibe exactly.
So we texted our friends and came up with a menu to please everyone. Deb brought the fun food from our childhood. Who could forget Bugles, Cheez Whiz, Spam and Wonder Bread? Lindsay devoured the layered "Mexican Dip" and the entire party drained the Sweet and Sour Margaritas in the punchbowl.
A party this fun never seems to last long enough- time to think of another reason to get together, laugh, have fun and dress up like our favorite ladies who taught us how.
Sweet 'n' Sour Margaritas
(serves a party)
Ice mold:
Water
Fruits, herbs, edible flowers (blueberries, lemon sliced, thyme, mint, nasturtium)
To make ice mold: choose a freezer proof container that will fit inside the punchbowl. Pour 1/2 inch water into the mold. Add fruit, etc. to create a design/pattern. Gently place in freezer on a flat surface. Freeze for at least 30 minutes until water has frozen. Place more fruit and flowers on the ice layer. Gently pour another inch of water into the mold. Freeze again for at least 30 minutes until this next layer is frozen. Continue this process until the mold is filled with ice. Keep in freezer until ready to use.
Margaritas:
1 750 ml. bottle tequila
24 oz pineapple juice
16 oz. lime juice
4 oz. agave or simple syrup
4 oz. triple sec
Mix together and refrigerate until ready to serve.
When ready to serve, add to punch bowl and gently place molded ice into liquid.
To remove ice from mold: gently place ice mold into a larger bowl of warm water until the ice releases from the container. Gently slide ice mold into punch bowl full of liquid.
Garnish:
lime wedges
edible flowers
Southwestern Pimento Cheese (adapted from "The Homesick Texan Cookbook")
(Makes 2 cups)
1 8 oz. block cream cheese, softened
1/2 cup mayonnaise
4 oz. diced pimentos in a jar, drained
1 fresh jalapeno, ribs and seeds removed, diced
2 canned chipotle chilis in adobo, diced
8 oz. sharp cheddar cheese, shredded
salt and pepper to taste
For serving:
fresh vegetables: celery, sliced cucumber
Tortilla chips
Crackers
In a medium sized mizing bowl, combine cream cheese through chipotles in adobo. Fold in shredded cheddar. Season to taste with salt and pepper. Refrigerate until ready to serve with fresh vegetables, tortilla chips, crackers, etc.
Mexican Dip
(Makes one large plate )
1/2 package taco seasoning (I use McCormick)
3/4 cup sour cream, divided
1 ripe avocado
juice from 1/2 lemon
2 dashes Tabasco sauce
salt
pepper
1 2.25 oz. can chopped black olives
1-2 medium sized ripe tomatoes
1 small onion (optional)
6 oz. cheddar cheese, shredded
tortilla chips
In a small bowl, mash avocado. Add 1/4 cup sour cream, lemon juice, Tabasco and salt and pepper to taste. Spread avocado mixture over a large dinner sized plate.
Combine the taco seasoning and 1/2 cup sour cream. Spread over avocado mixture.
Layer finely chopped black olives over avocado mixture.
Cut tomato and gently squeeze out seeds. Dice seeded tomato and layer on top of black olives.
If using, dice onion and layer on top of tomatoes.
Top entire dip with shredded cheddar cheese.
Refrigerate until ready to serve. Serve with tortilla chips.
Peanut Butter Cup Brownies (GF)
(Makes 16)
1 package King Arthur Gluten Free Brownie Mix
16 rounded teaspoons creamy peanut butter
16 mini Reese's Peanut Butter Cups
Grease an 8X8 pan and line with parchment. Preheat oven and mix brownies according to directions on brownie mix package. Spread brownie batter in prepared pan. Dollop 16 evenly placed heaping teaspoons of peanut butter over brownie batter. Place a Reese's Peanut Butter Cup over each blob of peanut butter. Push down gently on the peanut butter cups so they are surrounded by the creamy peanut butter.
Bake according to brownie mix package directions.
Remove from oven and allow to cool and set up overnight.
Remove brownies from pan with parchment. Slice into 16 squares using a hot, sharp knife. You will need to wipe the knife clean in between slices for cleaner cutting. If brownies are very soft, they can be refrigerated until ready to serve.
Serving Rhoda and Mrs. Roper 💗
