Buying items that are already prepped will save you so much time and energy. Removing said ingredients from their packaging and placing them on platters and in small bowls will make your pre-prepped food look homemade. Choose a corn chip or a more unique gluten free option like a bean and rice chip, to elevate this game day staple. Provide multiple dips for your guests to choose from and alternative cocktail options like you find in the celebration pack – everyone will find a fave and it will feel like you had your party catered. The only items that require a bit more prep are your cocktail which is 3/4 of the way done when you walk out of the store, the brownie batter dip and the two toast options.

All of these are so easy and take literally minutes, so roll up your sleeves and let’s get at it!

SHOPPING LIST //

/ Vegetable Tray / Hummus / Chips / Salsa + Guacamole / Gluten Free Pretzels – can sub regular pretzels / Gluten Free Rye Bread or Cocktail Toast – Can sub any other variety of gluten free bread or regular cocktail toast / Smoked Salmon / Creme Fraiche / Capers / Chicken Deli Sliced / Prosciutto / Mozzarella / Lemon Aioli / Cream Cheese / Butter / Powdered Sugar / Cocoa Powder / Mini Choc Chips / Milk / Gluten Free Flour / Vanilla / Smirnoff Ice Celebration Pack / Smirnoff Ice Moscow Mule / Canned or Diced Pineapple / Chambord

TROPIC OF MULE COCKTAIL //

This is such an easy way to make a signature cocktail for your party and give it a bit of that something special. You can make these individually or in bulk and it is so easy it’s practically a sin!

/ For every bottle of Smirnoff Ice Moscow Mule, you will add one jigger of Chambord.

This is a raspberry flavored liqueur and it adds a wonderful twist to a classic Moscow Mule and adds a lovely color as well. If you are making this in bulk, simply empty a bottle of Moscow Mule and add a jigger of Chambord until you feel as if you have plenty prepped (6-7 bottles should get you well into the first half of the game). Add ice to the container or each glass individually depending on preference. Add several chunks of pineapple to a glass before you fill with your delicious concoction and serve.

/ If you are making these individually, add several pieces of pineapple to each glass. Then pour in your Moscow Mule Smirnoff Ice and add your jigger of Chambord. You don’t even have to stir or shake as it is much more beautiful to watch the colors blend on their own.

SMOKED SALMON TOAST + CHICKEN PROSCIUTTO TOAST//

Pre-heat your oven to 400 degrees and lay your cocktail toast (for both) out in a single layer on a baking sheet. Once your oven is heated, let your toast – toast – for around 3-4 minutes depending on your oven. You just want a little crisp and a slight golden. Remove from the oven and separate out the toast that will be for the smoked salmon by placing them on a plate off to the side to cool. Leave the toast for the chicken prosciutto on the tray and add a layer of your deli sliced chicken and then a layer of prosciutto. Put a nice layer of mozzarella over the top of that and put the tray back in the oven and turn your temperature down to 250 degrees. You can let your toast melt and meld while the oven resets and remove when the cheese is fully melted, then let cool.

Once your toast for the smoked salmon has cooled, smear a nice layer of creme fraiche on each slice. Creme fraiche is usually found near the cream cheese or alongside the fancy cheeses. If you aren’t familiar with it, it’s a bit like a wonderful cross between cream cheese and sour cream (in my opinion) which makes it perfect for pairing with caviar or smoked salmon! Using a small spoon of some sort (I used a toddler spoon) add 6-7 capers and a tiny drop or two of the brine over the top of the creme fraiche. Layer on your smoked salmon and these are ready to serve.

Once your chicken prosciutto has cooled slightly, add a small dollop of aioli and spread just a bit. Now these are ready and you can serve them up too! Easy, right?

All that you have left is the tasty Brownie Batter Dip that comes together just as quickly as everything else! The recipe I used is found here and the only modification I made was using gluten free flour. You can also use almond flour or tapioca flour if you prefer and it would taste amazing! Maybe add some chopped walnuts to the dip for an extra little tasty bonus!