We’re smack in the middle of winter, and it’s very likely the weather is miserable where you are. On top of that, the days are still short, and the dark is long.
If you’re dreaming of backyard barbecues and pool parties, go ahead and plan one -- a party, that is. And plan it for NOW! Who says you can’t have a party in February?
There’s about one month between now and the first day of spring. There’s still time to celebrate George Washington’s birthday, Leap Day, St. Patrick’s Day or the beginning of daylight saving time. Whatever your reason for celebrating, we’ve got some fun and different recipes to help you get the party started.
Even your menu can be part of the celebration, as these recipes pay homage to National Snack Food Month and Chocolate Lover’s Month, both in February, and National Nutrition Month and National Sauce Month, which both fall in March. Enjoy!
SPICED PUMPKIN SEEDS
• 1 1/2 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 2 cups pumpkin seeds, rinsed and dried
Preheat oven to 275 F. Combine butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly, and place in a shallow baking dish. Bake for 1 hour, stirring occasionally. This makes a delicious snack right out of the oven or cooled.
SPICY PRETZELS
• 1 teaspoon ground cayenne pepper
• 1 teaspoon lemon pepper
• 1 1/2 teaspoons garlic salt
• 1 1-ounce package dry Ranch-style dressing mix
• 3/4 cup vegetable oil
• 1 15-ounce package mini pretzels
In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, dressing mix and vegetable oil. Place pretzels in a large, sealable plastic bag. Pour in mixture and shake well. Allow pretzels to marinate in the mixture approximately two hours before serving. Shake occasionally to maintain coating.
CHICAGO DIP
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1 cup sour cream
• 1 cup mayonnaise
• 3/4 cup green onions, chopped
• 2 teaspoons dried parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon salt
• 1-pound loaf of round, crusty Italian bread
Squeeze spinach to remove all of the liquid. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice and salts. Mix until well blended. Refrigerate overnight. Just before serving, cut a circle out of the top of the bread and scoop out the inside. Tear the bread into pieces for dipping. Spoon the dip into the center of the bread bowl, and serve accompanied by the pieces of bread for dipping.
To easily print out these party-starting recipes, go to https://everydaycheapskate.com/partystarters.
Mary invites questions, comments and tips at Every dayCheapskate.com, “Ask Mary.”