The “I Do” BBQ

I would like to personally thank Pinterest for making this night happen. For the last month, any and all free time I have had was spent on Pinterest. I have a wedding to plan! But before starting any real planning, Jared and I wanted to celebrate. Thus the “I Do” BBQ.

One thing I love about Jared is his willingness to follow along and support all of the crazy ideas or projects I have pop into my brain. He is the balance to my whirlpool of ideas. I envisioned a fun and relaxing backyard BBQ engagement celebration with a variety of yard games to entertain our guests. Jared and I, in the matter of one week, created cornhole, washers, giant Jenga and made our own beer bottle tiki torches. Not to mention, we also deep cleaned our house, did some much needed yard work, and made all the food from scratch. Blood, sweat and tears were put into the creation of our evening festivities. After several HOT and HUMID days working outside, and many trips to Sam’s and Dillons, we achieved our end goal. My only regret is not having my camera battery charged to take any photographs. *sigh*

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We want to thank everyone who took time out of their day to spend a few hours at our home. We could not be more thankful for the friendships we have and are looking forward to celebrating with you at our wedding. Only 700 days to go! (HA!)

Special shoutout to my soon-to-be siblings-in-law Tara and Tim for the burgers, adorable cookies, corn dip, pop and being our grill-masters of the night. Love you guys!

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For everyone who asked about the cream puff & espinaca con queso recipes….

 

Espinaca Con Queso Dip


Ingredients:

  • 1 pint heavy whipping cream
  • 16 oz cream cheese
  • 8 oz Rotel diced tomatoes, drained
  • 1/4 cup jalapenos
  • 8 oz frozen chopped spinach
  • 4 chicken bouillon cubes
  • 8 ounces White Velveeta cheese
  • 1 onion, finely chopped
  • 1 can stewed tomatoes, drained

Mix all ingredients in the Crockpot & stir occasionally.

 

Cream Puffs


Cream Puff Shells:

  • 1 cup water
  • ½ cup butter (1 stick)
  • 1 cup all purpose flour
  • 4 large eggs, room temperature*

Cream Filling:

  • 1 small package instant pudding (white chocolate is best!)
  • 2 cups heavy whipping cream

Preheat oven to 400F degrees. In a medium sauce pan, bring water and butter to a low boil over medium heat.

Reduce heat to medium low and add flour, stirring well until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating with spoon or large fork until dough is smooth. Beat additional 10 seconds to continue to increase volume of the dough

Using a tablespoon, drop dough into deep muffin tins. This doesn’t have to be an exact measurement, but depending on how big you want your shells to be. Divide all the batter between 12 tins

Bake shells in 400 degrees F oven for 25 to 35 minutes or until puffed and golden brown. Important that the puffs are golden/crisp or they may collapse. Remove from oven and cool completely

Mix heavy whipping cream and pudding mix and pipe into shells.

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