This is a sponsored post written by me on behalf of SOLO® Brand Products. All opinions are 100% mine.
Science Co-op is tomorrow and I get to host. We love having people over, but don’t always know what to serve. It’s right in between breakfast and lunch, so we like to make something it just can’t be too much of something.
This week is our last meeting before Christmas break so we wanted to do something a little more exciting than carrot sticks and ranch or a fruit platter like we usually do.
I decided to have my daughter whip up some my favorite appetizers and a festive punch to celebrate the holidays with our friends.
This was a great opportunity to have Audrey practice being the hostess.
She did an awesome job with the shrimp puffs. That’s how you know it’s easy. I mean, she’s only seven!
Next, the punch needed to be made. This was the fun part because it fizzes up like a rootbeer float.
That’s kind of what it is. You can make any kind of punch you can think of with just three simple ingredients; 7up, juice, and sherbet. I just had Audrey add one part of everything and then taste test it to make sure it’s not too sweet or not bubbly enough.
This time we used cranberry cocktail and raspberry sherbet, but I’ve had pineapple juice with mango or pineapple sherbert; pink lemonaid with lemon sherbet; even grape juice with grape sherbet. Although, grape sherbet is really hard to find.
Just add whatever flavors you like and experiment to see how much of each ingredient tastes right to you.
Of course with 9 people coming over plus our family, we had to use some SOLO cups and plates to help with clean up afterward. I didn’t know there were so many different SOLO products including paper, heavy duty, and premium strength.
My younger children have a hard time carrying around bigger round cups, so I usually have to get a smaller sized cup for them, but the SOLO cup is the only one with a squared design and that helps my little ones have a better grip.
I especially love the new ‘It’s My Solo’ cups that come with a label that you peel back and scratch your name on. That way everyone can keep track of their cup and none get wasted.
This helped with prep-time, so we were done with everything in just 30 minutes!
- 2 containers of refrigerator biscuits
- ½ lb of baby salad shrimp
- ½ cup mayo
- ¼ cup cheddar
- 1 tsp dill
- 1 clove garlic minced
- Preheat oven to 350 degrees and prepare a mini muffin tin with cooking spray.
- Rip each biscuit in half and press dough up the sides of each muffin cup. Sometimes if the biscuits are uneven and one is bigger than another, you'll want to rip the big ones into thirds.
- Combine the next 5 ingredients and spoon about 1 tbs of the shrimp mixture into the center of the biscuits.
- Bake for 20 minutes or until lightly golden around the edges.
With these simple appetizer recipes, I’m up for anything!
Well, almost anything. I don’t know if I would be ready for an epic battle like the one in the video below!
How about you? Do you have any quick finger-food recipes that you like to whip up?
Watch more SOLO® Up for Anything videos, join the conversation on SOLO’s Facebook page, or check out SOLO’s Pinterest page for more inspiration.
Can I make the shrimp puffs ahead of time?
I wouldn’t recommend it!
Did your daughter use 2 5 count or 2 8 count containers of biscuits?
This would depend on how many shrimp puffs you’d like to make. Remember each biscuit will make two puffs. Our mini muffin tin holds 24 shrimp puffs.
Looks tasty, but concerned about using refrigerated biscuits, as they get so very hard once they’ve cooled……
Still not sure what size biscuit container to use. Some say 5 biscuits per tube and the Grands say 8 per tube. How did you fill the 24 sections? Even when dividing the biscuit in two it still doesn’t work out with two containers. Also do you use the regular buttermilk biscuits or the flaky layered ones. Very confusing.