This weekend I had a Wine and Cheese party. I purchased all my wine, food and supplies at Smart and Final. I made myself a challenge: Do a wine and cheese party complete with wines, food and plates etc for under $100.00. I love entertaining and Smart and Final had everything I needed to make it complete!
In the video below, I show you around Smart and Final along with what I found. Did I stick with my budget? Watch the video and see!
I found 5 wines for around a total of $33, and they were delicious! I also featured First Street Cheese’s. These were reasonably priced and fairly delicious!
Here is my whrrl, see all the pics from my shopping trip and my party!
What I liked about shopping at Smart and Final was that I was able to get all of my wines, foods and supplies all in one place. Everything was easy to find and reasonably priced!
1 (8 ounce) package cream cheese, softened
1/2 cup canned or cooked pumpkin (I used fresh cooked pumpkin)
1/3 cup dried cranberries
1 tablespoon honey
2 cups shredded sharp Cheddar cheese
In a mixing bowl, beat cream cheese and pumpkin. Stir remainder ingredients. Shape into a ball; place on a serving platter. If desired: Score sides with a knife to resemble a pumpkin and add pretzel stick or celery leaves for a stem. Serve with crackers and/or vegetables.
1/2 package of cream cheese at room temperature (4 ounces)
1 tsp of chipotle seasoning
Peaches, Strawberries and Kiwis
Toast tortillas in oven on 375 for about 15 minutes, flip half way through to prevent curling. Mix cream cheese and chipotle, spread on toasted tortillas. Garnish with fruit, cut and serve.
1 (16 ounce) package macaroni
1/2 cup shredded Muenster cheese
1/2 cup shredded pepper jack cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half or milk
Bring a large pot of lightly salted water to a boil. Let the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a large bowl, combine the cheeses, mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half or milk to the cheese, once noodles are drained add them to the cheese/milk mixture.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Take all ingredients and add them to a food processor. Pour into ramekin baking dishes and bake at 375 degrees for about 15-20 minutes. Dip crackers into the cheese dip.
*add hot sauce for a spicier flavor.
Easy Fruit Dip
1 jar of Marshmallow fluff
1 package of cream cheese (8 ounces)
1 tbs of Honey
Beat the cream cheese until it’s smooth, add the fluff and chill until ready to serve!
*This party was sponsored by Collective Bias.