Ingredients:

• 1/2 cup of oil
• 1/2 cup of sugar
• 1/2 cup of packed brown sugar
• 2 eggs (beaten)
• 1 can of pumpkin
• 1 1/2 cup of flour (sifted)
• 1/4 tsp. of salt
• 1/2 tsp. of cinnamon
• 1/2 tsp. of nutmeg
• 1 tsp. of baking soda

Instructions:
1.    Blend the oil and both of the sugars into a large bowl.
2.    Then, stir in the beaten eggs and canned pumpkin. Add remaining dry ingredients. Mix well.
3.    Pour the batter into a greased or oiled bread pan. I used a canola oil spray that worked just fine.
4.    Add two cups of water to your crockpot and place the pan into a crockpot.
5.    Cover the top of the crockpot with eight-ten paper towels to trap condensation and keep the bread from becoming too mushy.
6.    Place the crockpot lid on top of the crockpot and bake on high 2 1/2 to 3 hours.

Serve to family and friends on a festive dessert plate or beverage napkin for quick and easy cleanup.  I used fall-themed party supplies that were a fun addition when serving my guests!

Recipe taken from: http://www.letsgetcrockin.com/2012/04/crockpot-pumpkin-bread/

Enjoy!

- Karoline

Lastly, if you like to host last minute gatherings like me, it’s always nice to have a box, basket, or cabinet stocked with solid color and patterned paper napkins that you can quickly pull out to mix and match for a variety of occasions. Happy hosting!

- Kelly

POPSICLE CUPCAKES

Ingredients:

• 1 box of Mike and Ike’s candy
• 12 toothpicks
• Decorators bags or a sandwich bag
• Cupcakes – can be store bought or homemade
• 1 can of pre-made frosting
• Optional – sprinkles

Directions:
Frosting Swirl:  Cut your decorators bag about ¼” off the top.  The bag should have about a 1/8” hole opening to squeeze the frosting out to create the swirl.  Fill your bag about ½ full and twist it shut to keep the frosting from spilling out the top.  To create the smooth swirl on the top of the cupcakes slowly squeeze the frosting around the top of the cupcakes.  Stop squeezing the frosting before you pull away from the cupcake to complete the swirl.  I like to leave my cupcake on the counter while I am creating the swirl then to hold the cupcake in my hand.  I have better control of the frosting.

Popsicles:
I used a Mike and Ike candy and a toothpick.  I gently pushed the toothpick in one end of the candy.  If the candy cracks a little the candy is soft enough to gently squeeze together to cover the cracks.  I trimmed my toothpicks after I put them together but you can do them before if it is easier.  The popsicles are now ready to place on top of your cupcakes.  To create the double popsicle look I just put 2 of the individual popsicles together on top of the cupcakes.

Sprinkles (optional):  I like to add the sprinkles because my kids love them on everything!

Patriotic JELL-O
Ingredients:

• 4 small (3 oz.) boxes of JELLO-O in different colors (I used two packages each of strawberry and blueberry)
• 1 (14 oz.) can sweetened condensed milk
• 2 envelopes unflavored gelatin

Directions:
1.) Make a double batch of each flavor of JELL-O according to package instructions in two 9×13-inch pans.  Refrigerate until completely chilled.
2.) Remove the JELL-O and use a knife to cut each batch into small squares (about 1/2-inch).  Carefully remove all squares from the pans, then mix and layer the blocks into a new 9×13-inch pan.
3.) In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water and let it sit for 3 minutes. After the gelatin blooms, add 1 1/2 cup boiling water and stir to dissolve.  Stir in the can of condensed milk.
4.) Refrigerate mixture for 20-30 minutes until cooled. Pour cooled milk mixture evenly over JELL-O. Chill overnight.
5.) Use a knife to cut the JELL-O into squares, or use cookie cutters to cut into fun shapes.  Add any final decor (we added paper flag picks and flag napkins) for serving.

Enjoy!

- Karoline

As hosts and hostesses, we’re often tempted to wait on our guests hand and foot to make sure everybody’s happy and satisfied.  We’re innate people-pleasers when it comes to hosting!  But if you find yourself doing this every time you host a party or entertain guests, without fail, you’ll be stuck in the kitchen getting something for someone and miss the funny story your crazy cousin is telling about the time he broke into Sea World and rode a dolphin.  What?! (Um, I’m sure that happened.)  Anyways, the moral of the story is, if you’re constantly waiting on your party guests, you’ll miss the grand story and all the other fun happening at your own party.

So, one way you can avoid missing out on your own party is to not spend the entire night preparing drinks for everyone.  Plan ahead by setting up a self-serve drink station with buckets of beer, wine, soda, and bottled water on ice.  You can also make a specialty cocktail or party-themed beverage in advance and serve from a punch bowl or fun beverage dispenser.  For example, pitchers of Electric Lemonade or Sangria both work great for upcoming summer get togethers!  This way, you don’t have to attend to everyone’s empty cups. Just monitor the beverage station and refill ice every once in a while instead. Lastly, provide a variation of cup sizes and fun drink accessories like straws, drink stirrers or bright Cocktail Parasols. Everyone likes their drink prepared differently and providing options to personalize their beverage can create a great activity for guests.

In conclusion; don’t be a hostage to the bar.  Plan ahead, sit back, relax and enjoy your own party!

- Colleen

Cookie and Cream Cupcakes
Makes 24 cupcakes

INGREDIENTS
Cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk

Frosting:
20 Oreo cookies, coarsely chopped
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
Oreo cookie crumbs

DIRECTIONS
1.  Preheat the oven to 350˚ F. Line the bottom of two cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
2.  In medium bowl, combine flour, baking powder and salt; stir together with a fork and set aside.
3.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
4.  Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
5.  To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
6.  Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Recipe adapted from Annie-Eats.com.

- Karoline

Hi blog friends!  It’s time for us to all admit something.  When you go to a party and it’s time to make your way to the food table, we all immediately transform into food critics on the spot. At least a little bit in our own minds.  I do it. You do it. We should all say it together!  “I’m Colleen and I’m a food judger at parties.” (Sorry to any of my friends reading this.) One thing that party hosts can do to get high marks in your critic-friends’ minds is to have your food all be homemade and fresh.  I instantly recognize the extra effort my friends have put in when I see home-prepared food. Store bought party trays are okay, especially when you’re in a hurry, but I find that homemade is always the better choice when throwing or attending a party. For example, let’s talk about a staple food item found at most parties or family events – the veggie tray. It doesn’t have to be boring or store-bought (and most often, it shouldn’t!).

Buying all the veggies separate and preparing your own tray gives you a few advantages;

1. It’s super fresh. You won’t find any slimy celery sticks or dry carrots on your tray. No one wants to eat those anyway and you end up just wasting food and money.

2. You get more variety (and color!). Pick unique, seasonal veggies that are not usually found in the standard store-bought trays. Plus, on those pre-made trays, there’s always one food that nobody wants to eat.  I’m thinking radishes. Who wants to eat radishes?!

3. Presentation, presentation, presentation!  Need I say more? There are a lot of great ways to prepare and serve your food that take a step outside of the box. Here’s 10 Creative Vegetable Trays that guests of all ages will be sure to appreciate during holiday gatherings or everyday occasions.

Also, in sticking with the fresh ingredient theme, skip the ranch dressing or dip in a tub. Opt for making your own veggie dip with fresh spices and ingredients. We found this yummy recipe for Lemon-Garlic Chickpea Dip – perfect for your next Spring party!

Enjoy!

- Colleen

Directions: Mix all ingredients well and chill for 4 hours prior to serving. In order to spruce up the presentation of the salad, I decided to use some bright and fun solid color disposable tableware, which was a big hit with the family!

Adding solid color tableware is so simple and adds pizazz to entertaining with just a few additional items!

- Allie

Ingredients:
- 1 roll of sugar cookie dough or mix prepared according to instructions
- Liquid food coloring
- Rainbow sprinkles

 Directions:
1.  Preheat oven to 350 degrees.
2.  Divide dough evenly into five bowls, and color each with a different color liquid food coloring. (I use the neon McCormick’s colors with the standard colors to get the vibrant hues.)
3.  Roll each color dough into 14 grape-sized balls.

4.  Combine a ball of each color and quickly roll into a larger ball.

5.  Roll the ball between your hands and the counter or cutting board until you have a 6” cylinder.
6.  Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
7.  Roll edges of the cookie in sprinkles.

8.  Repeat with remaining cookies.
9.  Bake the cookies for 10 to 11 minutes, or until done.

Voila! Beautiful rainbow cookies for your next party or get together!

Guinness Cupcakes with Bailey’s Irish Icing

- For the Cupcakes -
1 bottle Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Baking Temperature: 350 degrees
Baking Time: 17 minutes
Makes 24 cupcakes

1. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
2. Bring Guinness and butter to a simmer in large saucepan over medium heat.
3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Using electric mixer, beat eggs and sour cream in a large bowl.
5. Add Guinness-chocolate mixture to egg mixture and beat until just combined.
6. Add flour mixture and beat on slow speed.
7. Using rubber spatula, fold batter until completely combined.
8. Fill cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.

- For the Frosting -
1/2 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners’ sugar
3 tablespoons Bailey’s Irish Cream
1 tablespoon milk

1. Place the butter in a large bowl and beat until creamy.
2. Gradually add the sugar, one cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.
3. After all sugar has been added, add Bailey’s and milk and blend until just combined.

Ice the cupcakes and dress them up with festive sprinkles, cupcake picks and wrappers. I used our new Green Polka Dot Baking Cups and then placed our St.Pats Day Buttons on top as easy décor that people could later wear. Being someone who bakes rather frequently, I have to admit that these are the most delectable cupcakes I have ever made! Hands. Down. Everyone raved about the flavors from the cupcakes and I’m already planning my next batch for a “real” St.Patrick’s Day celebration.

So, if you’re looking to serve up something sweet and festive on St.Patrick’s Day, let me tell you that these cupcakes should be your go-to dessert. You’ll wow friends and family with this Irish-inspired chocolatey goodness!

Kelly