Now that we are getting such beautiful local peaches, I made a double batch of cubes this morning for poolside drinks later today. BELLINI FREEZE 4 fresh ripe peaches, peeled 1/2 cup sugar 2 Tbs. almond liqueur 1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving. To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings.

Sounds like a great party! But I do not envy you working a 12 hour shift the day before! LOL This dip recipe was originally posted by CraftyRN, and I make it often. I like that it can be made a couple of days ahead and the veggies can be prepped ahead also! Caesar Dip with Parmesan and Anchovies Source: Cooks Illustrated Makes 1 1/2 cups 1 cup mayonnaise 1/2 cup sour cream 1/2 ounce grated Parmesan cheese , (1/2 cup) 1 tablespoon lemon juice from 1 lemon 1 tablespoon minced fresh parsley leaves 2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons) 2 anchovy fillets , minced to paste (about 1 teaspoon) 1/8 teaspoon ground black pepper Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.) This corn salad can be made the day before and it would go well with your main dishes. you can sub regular yellow corn if you prefer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1\-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown Good luck on a successful gathering! Linda

Superbowl is coming up and rather spending a ton of money on wings for the big game try this recipe that's awesome. Ingredients: Frozen wings Franks Red Hot wing sauce Tobasco sauce Black Pepper Carrots Celery Ranch/Blue Cheese dressing Fry wings to desired crispiness. In a seperate bowl that has a lid pour 1/4 cup franks hot sauce a few drops of tobasco and some black pepper, not too much. Place wings in bowl, put lid on and shake. Serve awesome wings with carrots, celery and dressing. Here is a link that might be useful: Recipes

I just made a very simple "iced" coffee recipe to go with breakfast this morning...You could certainly pour it over ice in the blender and make a frozen coffee. 8-10 cups of strong fresh brewed coffee 1 can of sweetened condensed milk (low fat, fat free..whatever) Blend, chill..pour over ice... I will definately make it again, and again..and again... I will say that some coffee stands, use a mix and ice in a special machine..(think slurpee/icee) others do do it with a shot or two of espresso, milk, flavor syrup, chocolate syrup and ice with each one blended in the blender.