Thursday, February 20, 2014


 Back to the 80's theme party

 First of all the proper outfit is what makes an 80's party!  I don't know about you but this was my  style in the 80s....yes I rocked those bracelets and sunglasses..

Next a great playlist as the 80's were completely set to a soundtrack...

Top 20 of the 80s Songs That Aren't Hard To Hear Again Playlist
  1. Madonna - Holiday
  2. Culture Club - Time (Clock of the Heart)
  3. Nu Shooz - I Can't Wait
  4. Tears for Fears - Everybody Wants to Rule the World
  5. Go-Go's - Vacation
  6. The Bangles - Manic Monday
  7. Prince - When Doves Cry
  8. The Time - Jungle Love
  9. Depeche Mode -People Are People
  10. Duran Duran - Rio
  11. The Cure - Friday I'm In Love
  12. Psychedelic Furs - Pretty In Pink
  13. Orchestral Manoeuvres In The Dark- If You Leave
  14. Simple Minds - Don't You (Forget About Me)
  15. Modern English - Melt With You 
  16. Pat Benatar - Love Is A Battlefield
  17. Michael Jackson - Thriller
  18. Wham! - Club Tropicana
  19. Night Ranger - Sister Christian
  20. John Cougar - Jack and Diane 

Movies to Play in the Background
  1. Pretty In Pink
  2. The Breakfast Club
  3. Purple Rain
  4. Sixteen Candles
  5. Fast Times at Ridgemont High

 80's Party Menu

Wine Coolers
Long Island Iced Teas
Mexican Pinwheels
Taco Dip
Veggie Pizza
Bread Bowl Spinach Dip
Seafood Layer Dip


Wine Cooler

Skip the bad flavors of commercial wine coolers and try this simple recipe...

4 ounces red wine
4 ounces lemon lime soda

Mix red wine and soda together over ice.

Long Island Iced Tea
The drink of the 80s....
1 ounce tequila
1 ounce vodka
1 ounce triple sec
1 ounce gin
1 ounce white rum
2 ounces prepared sweet-and-sour mix
1 1/2 ounces Coke

Pour first six ingredients in shaker with ice. Shake and pour into glass. Add coke. Stir.
 Mexican Pinwheels

These were served at every party in the 80's

2 (8 ounce) packages ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can chopped black olives, drained
1/4 cup pimiento, drained
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package dry ranch dressing mix
10 -12 large flour tortillas

Mix all ingredients except tortillas. Divide mixture evenly among tortillas, spread slightly and roll up.
  Refrigerate 1-2 hours and cut into 1-inch slices. Can be served with sour cream if desired.

Taco Dip
2 (16 ounce) cans refried beans
1 (16 ounce) container sour cream
1 package shredded taco cheese
1 (1 1/4 ounce) package taco seasoning
2 Tomatoes (optional)
green onion (optional)
chopped black olives (optional)

Mix package of taco seasoning and sour cream. Layer beans on bottom of cake dish, then sour cream mixture, add shredded cheese and any other toppings. Chill for 30 minutes.
Serve with tortilla chips.

Veggie Pizza
2 (8 ounce) packages refrigerated reduced-fat crescent rolls
2 (8 ounce) packages low-fat cream cheese
1 cup light mayonnaise
1 (1 ounce) package Hidden Valley Ranch dip
2 1/2 cups shredded cheddar cheese
green pepper
red pepper

Press crescent rolls flat on a cookie sheet. Bake as directed on package. Mix together cream cheese, mayo, and ranch dip pack. Chop up vegetables. Spread cream cheese mixture on baked crescent rolls.
  Cut chopped up vegetables evenly over top. Sprinkle cheese on top of vegetables. Chill 1 hour.

Spinach Dip
1 (10 ounce) package frozen spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise (not Miracle Whip)
1 (1 ounce) package Knorr vegetable soup mix (or onion soup mix)
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1/2 chopped onion

Thaw and drain the spinach.  Squeeze the spinach with paper towels to remove excess water. 
Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving. 
Serve inside a hollowed out round loaf of bread. Scoop out the loaf and place dip inside. 
Serve with fresh vegetables and cubes of bread from loaf.

Seafood Layer Dip
2 (8 ounce) packages cream cheese (softened)
1 cup ranch salad dressing
1 cup seafood cocktail sauce
1 1/2 cups cheddar cheese (finely shredded)
1 cup imitation crabmeat (roughly chopped)
1 cup shrimp (small, peeled)
1 green pepper (diced small)
1 Tomato (seeded, chopped small)
4 -5 green onions (finely chopped)

Combine the softened cream cheese and ranch dressing together. Spread cheese mixture over the bottom of a 9X13 dish.   Pour seafood cocktail sauce over the cheese layer and spread thinly.  
Sprinkle the shredded Cheddar cheese over top of the cocktail sauce layer. Sprinkle the remaining toppings (imitation crab, shrimp, green pepper, tomato and green onions)over the layers.  Cover with foil and refrigerate for an hour before serving

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