Looking for some new & tasty pool party recipes for your next summer get-together? It’s always fun to look for and try out new recipes because you never know what delicious discoveries you’ll make! We’ve certainly caught a bit of the summer cooking bug over here at The Paper Store, and we managed to find three recipes that form a complete, summer spread that you and your guests will enjoy!
Ocean Water Punch
Start things off at your pool party with a drink from The Country Cook that’s easy to make and even more fun to drink! It’s a cool, blue punch with a pinch of bubbles and finished with little, swimming Swedish Fish! The best part? This kid-friendly drink can be spiced up for the adults in attendance simply by adding a splash of rum to the mix! Make a separate pitcher for the grown-ups to enjoy, so everyone can get in on the fun.
- 1 gallon bottle Polar Blast Hawaiian Punch (or comparable blue juice)
- 1 two-liter bottle of clear, lemon-lime soda
- Swedish Fish
- Your favorite brand of rum (for the adults!)
- Cool the Hawaiian Punch and lemon-lime soda overnight if necessary
- No matter the size of your container or pitcher, fill it up halfway with Hawaiian Punch
- Fill the rest of the container or pitcher with lemon-lime soda
- Set the Swedish Fish in a bowl beside the pitcher, so guests can drop a few into their cups!
Lemon & Dill Shrimp Sandwiches
We found this delightfully simple recipe over at Taste of Home, and we can’t wait to try it out ourselves! Summer may be about grillin’, but sometimes it’s just too darn hot outside to be standing over a grill when you could be enjoying the party elsewhere with your guests! That’s where these babies come in. Prepare the shrimp in a snap beforehand, and the rest is easy as can be! By the way, the recipe below makes four servings, so adjust as needed.
- 4 hoagie buns, split
- 1 tablespoon butter
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons snipped fresh dill (or 1-1/4 teaspoons dill weed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Shredded lettuce and sliced tomato
- Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.
- In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. Top with lettuce and tomato. Replace tops.
Strawberry Brownie Skewers
And for dessert…our absolute favorite discovery of the day, these adorable skewers from Debbie Chapman over at One Little Project. You don’t even need to cook the brownies – just use pre-made, mini brownies if you so desire, and you’ll be swimming in sweet skewers before you know it! Seriously, this writer plans on making a bunch of these for a Fourth of July party and conveniently “forgetting” some of them at home (to be enjoyed later, of course)!
- Semi-sweet chocolate chips
- Fresh strawberries
- Large marshmallows
- Mini brownies (store-bought is totally okay!)
- Determine amounts for the ingredients as needed. Each skewer ideally contains two strawberries, one brownie, and one marshmallow.
- Slide a strawberry onto a skewer, followed by a brownie, a marshmallow, and another strawberry. Repeat for additional skewers.
- Melt the semi-sweet chocolate chips. Pour melted chocolate into a small, plastic bag. Snip a small corner from the bag, and gently squeeze the bag to drizzle chocolate over completed skewers.
- Serve and enjoy!