---

I had the pleasure of covering Chisago Lakes’ graduation ceremonies earlier this week, and besides the immaculate weather, I was just struck by how much everyone was enjoying themselves, how proud the families were of their graduations, and how, at least for a night, everyone seemed to be best buds.

Congratulations to all the graduates, as it’s a culmination of a lot of work, both academically and socially. This class was definitely able to understand what was happening during COVID and have their lives affected from it, and they’ve been through a lot.

But, now the real work starts for them. The real world isn’t always easy — whether they go the college route, work route or even just taking a year to figure it out route — things can get a bit more complicated and tougher now. But their resilience has already been shaped by some tough situations, and I’m sure they’ll be ready to take on the world and whatever challenges lie ahead. 

Since it’s graduation season and I know of some parties already happening, I’m going to share some party recipes that work for any summer gathering, but can be especially delightful at a grad party!

+ + + +

Nashville Hot Chicken is all the rage, at least I think it is still, and this dip is a showstopper at any party!

NASHVILLE HOT CHICKEN DIP

1 (8-oz.) block cream cheese, softened

2 c. shredded mozzarella, divided

1/3 c. mayonnaise

1/3 c. sour cream

2 green onions, thinly sliced, plus more for garnish 

2 tbsp. hot sauce 

1 tbsp. cayenne

2 tsp. packed brown sugar

2 tsp. paprika

1 tsp. garlic powder

Kosher salt

12 oz. fresh or frozen breaded chicken, prepared and cubed

8 slices white bread

3 tbsp. melted butter

1/3 c. pickle chips, for garnish

Preheat oven to 375°. In a large bowl, combine cream cheese, 1¾ cup mozzarella, mayo, sour cream, green onions, hot sauce, cayenne, brown sugar, paprika, and garlic powder. Season with salt. Gently fold in almost all of the cooked chicken, reserving about 1/4 cup for topping. Fold until just combined.

Transfer dip to a medium baking dish or skillet and top with remaining cheese. Add the rest of the chicken to the center of the dip and bake until bubbly and slightly golden, 25 to 30 minutes.

Meanwhile, make toasts: Brush each slice of bread on one side with melted butter and season with salt. Cut each slice of bread into quarters diagonally and place on a medium baking sheet. Bake until slightly golden, 8 to 10 minutes. Let cool.

When dip is ready, garnish with green onions and pickles and serve with prepared toasts.

+ + + +

This stuff is so good and has a little extra tang to it that you don’t get with all macaroni salads. It’s a staple on the islands, so might as well bring that flavor home during the warm months and party season!

HAWAIIAN MACARONI SALAD

Kosher salt

1/2 lb. elbow pasta

1 c. mayonnaise

1 tbsp. apple cider vinegar

1 tsp. granulated sugar

1/4 tsp. ground black pepper

1 medium onion, grated (about 1/2 c.)

2 medium carrots, shredded (about 1/2 c.)

2 stalks celery, finely chopped (about 1/2 c.)

Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain. 

Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.

Let stand at room temperature 20 minutes before serving.

+ + + +

Sloppy Joes are always a great party food, and I’ve used these ‘bake’ style recipes before and they work great for large gatherings!

                                    

SLOPPY JOE SLIDER BAKE

1 package (18 oz.) King's Hawaiian sweet rolls

12 slices cheddar cheese

1-1/2 lbs. lean ground beef (90% lean)

1/2 c. chopped onion

1 can (15-1/2 ounces) sloppy joe sauce

1 tbsp. packed brown sugar

1 tbsp. soy sauce

3/4 tsp. pepper

GLAZE:

1/4 c. butter, melted

1 tbsp. packed brown sugar

1 tbsp. Dijon mustard

1 tsp. soy sauce

1/2 tsp. garlic powder

1 tsp. sesame seeds

1 tsp. black sesame seeds

1 tsp. dried minced onion

Dill pickle slices, optional

Preheat oven to 350°. Without separating rolls, cut rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Top with half of cheese slices.

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, break up beef into crumbles; drain. Stir in sloppy joe sauce, brown sugar, soy sauce and pepper. Cook and stir until combined, 1-2 minutes. Spoon beef mixture evenly over rolls; top with remaining cheese. Replace top halves of rolls.

For glaze, stir together butter, brown sugar, mustard, soy sauce and garlic powder. Brush over rolls; sprinkle with sesame seeds and minced onion. Bake, uncovered, until tops are golden and cheese is melted, 15-20 minutes. If desired, top with pickle slices.

+ + + +

This is an interesting mix, but a great one! The tang of the pineapple and the creaminess of the cheese combine for a wonderful appetizer and shareable.

                                    

PINEAPPLE CHEESE BALL

2 packages (8 oz. each) cream cheese, softened

1 can (8 oz.) unsweetened crushed pineapple, drained

1/4 c. finely chopped green pepper

2 tbsp. finely chopped onion

2 tsp. seasoned salt

1-1/2 c. chopped walnuts

Assorted crackers and fresh vegetables

In a small bowl, beat cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball (mixture will be soft); coat in walnuts. Cover and refrigerate overnight. Serve with crackers and vegetables if desired.

TFD: "There is nothing more beautiful than finding your course as you believe you bob aimlessly in the current. Wouldn’t you know that your path was there all along, waiting for you to knock, waiting for you to become. This path does not belong to your parents, your teachers, your leaders, or your lovers. Your path is your character defining itself more and more everyday like a photograph coming into focus." - Jodie Foster

---