It’s that time of year again for the season finale of “The Bachelor” and the reveal of who receives the final rose. Will it be Raven? Vanessa? Or.. will Nick end up alone? As promised, every season by host Chris Harrison, it’s set to be the “most dramatic and emotional finale yet.” So, naturally, I thought what would be better than hosting my very own Bachelor “Final Rose” party to celebrate?
I wanted to keep it low-key – because who has all the time in the world to be cooking and baking on a Monday school night? But I had a lot of fun coming up with these appetizers based on the characters and dates from this season. Don’t forget to tune in this Monday, March 13th at 8/7c on ABC for the grand finale. Here are the snacks and drink I’ll be serving at my viewing party:
-12 ounces Rosé
-12 ounces grapefruit juice
-6 ounces gin
-edible flower blossoms or flowers for decoration
How to make it: Combine all the ingredients minus the flowers into a pitcher full of ice and stir until chilled. Strain and divide cocktail among 6 stemmed cocktail glasses. Float a flower in each.
-1 can Cream of Mushroom Soup
-2 cups shredded two-cheese blend(about 8 ounces)
-1/3 cup grated Parmesan cheese
-1 cup milk
-1/4 teaspoon ground black pepper
-8 ounces (1/2 of a 1-pound package) rotini (spiral) pasta, cooked and drained
How to make it:
-Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
-Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
-1 (12-oz.) package Cajun-style andouille miniature sausages or cocktail-size smoked sausages
-1 tablespoon olive oil
-1 package dinner rolls, warmed
– Sweet pepper relish
How to make it:
Sauté sausages in hot olive oil over medium heat 5 minutes or until lightly browned and thoroughly heated. Cut slits in tops of rolls. Fill each roll with 1 sausage, and top with Creole mustard and sweet pepper relish.
“Corinne’s Whipped Cream Idea”
-2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1/4 cup sugar -2 Tbsp. milk
-1 tsp. zest and 1 Tbsp. juice from 1 lemon
-1-1/2 cups thawed COOL WHIP Whipped Topping
-15 square shortbread cookies, crushed
-4 cups strawberries, quartered
How to make it:
-Beat cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended.
-Stir in COOL WHIP.
-Reserve about 3 Tbsp. cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 10 parfait glasses; top with 2 Tbsp. cream cheese mixture. Cover with layers of strawberries, remaining cookie crumbs, remaining cream cheese mixture and blueberries.
-Sprinkle with reserved cookie crumbs.
-1 package Duncan Hines® Signature Red Velvet Cake Mix
-Water, oil and eggs oil called for on cake mix package
-1 container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
-Red & white sugar decorations & hearts
How to make It:
-Preheat oven to 350°F. Place 18 paper liners in muffin pan(s).
-Prepare cake mix using water, oil and eggs in large bowl.
-Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s)
-Bake 18 minutes or until toothpick inserted in center comes out clean.
-Cool cupcakes completely on wire rack.
-Spread frosting on cupcakes and garnish with decor and hearts.
We hope you enjoy these recipes at your own party, and may the gal you love get that rose!