Top-of-the-class grad party menu

Crowd-feeding faves to celebrate your favorite smarty

Party Pinwheels

Ingredients

• 2 (8 ounce) packages cream cheese, softened

• 1 (1 ounce) package ranch dressing mix

• 2 green onions, minced

• 4 (12 inch) flour tortillas

• 1/2 cup red bell pepper, diced

• 1/2 cup diced celery

• 1 (2 ounce) can sliced black olives

• 1/2 cup shredded Cheddar cheese

Directions

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.

2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Slow Cooker Pulled Pork

Ingredients

• 1 (2 pound) pork tenderloin

• 1 (12 fluid ounce) can or bottle root beer

• 1 (18 ounce) bottle your favorite barbecue sauce

• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Mint Tea Punch

Ingredients

• 3 cups boiling water

• 12 sprigs fresh mint

• 4 tea bags

• 1 cup white sugar

• 1 cup orange juice

• 1/4 cup lemon juice

• 5 cups cold water

• 3 orange slices for garnish (optional)

• 3 lemon slices for garnish (optional)

Directions

1. Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

NAN Dining Guide Spotlight on 05/19/2019

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