I’m honestly not into football. I only go to Super Bowl parties to eat tasty food, hang out with my friends, ooo and ahh at the commercials, and watch the halftime show. Even though I grew up in the Boston area & think Tom Brady is a hunk, I still probably won’t be watching much of the game this year. For those of you who are planning your Super Bowl foods, here are some fun ideas I’ve come across…
Mini Football Cupcakes…um, how adorable are these?!
From: Project Domestication
From: Coolest Birthday Cakes
Chili & Grilled Cheese Footballs
Football Deviled Eggs
From: Southern Living
Football Shaped Proscuitto & Asiago Rice Cakes
From: Hungry Happenings
Ultimate Snack Food Stadium…Wow, this thing has just about everything!
I’m going to be taking a (much-needed) vacation this week – from work & my blog. Since it is Thanksgiving week, here are some recommendations for Thanksgiving dishes, if you’re still in search…
Appetizers & pre-meal snacks:
The key is to serve appetizers that won’t be too heavy & spoil everyone’s appetite for the main meal!
The Stir gave some great ideas on their website for 5 Simple Thanksgiving Appetizers using seasonal ingredients: Recipes
Blue Cheese and Walnut Spread from Martha Stewart
Fruit Gobbler from FamilyFun
Caramelized Sweet Potato, Beet & Goat Cheese from the TravelBite
7 Layer Side I made last Thanksgiving
(green bean casserole, gravy, mashed potatoes, candied pecans, sweet potato, Copes Corn, Stuffing)
Turkey Cupcakes I made last Thanksgiving
Double Layer Pumpkin Cheesecake
Turtle Pumpkin Cheesecake by cbsop
Blame it on the Autumn leaves falling or the pumpkin displays in front of the stores around town – I have been on a major pumpkin kick lately! I even went out on a mission yesterday afternoon to find a pumpkin cupcake…thankfully I found a delicious one at New Moon Cafe! Unfortunately, this didn’t fully fulfill my pumpkin craving, so I have collected a few creative pumpkin recipes to try.
Click on the photos for the recipe
Pumpkin Pie Dip by Sugar & Spice & Frugal Advice
Fried Pumpkin Ravioli by The Hip Hostess
Roasted Pumpkin on a stick
(drizzle oil, sprinkle herbs & bake in 350 oven 30-40 min)
Roasted Pumpkin Salad from ExclusivelyFood
Thai Pumpkin Satay from CooksRecipes
Savory Pumpkin Tart with Aged Cheddar by CooksRecipes
Roasted Pumpkin Whole Wheat Pizza by LaDue & Crew
Pumpkin Cake with Cream Cheese Frosting from The Yuca Diaries
Pumpkin Pie Cookie Bites by AndreasRecipes
Mini Pumpkin Tarts by FamilyFun
I’ve been scouring the internet for recipes to serve at my Halloween party this weekend…Here are some of my finds!
Cheesy Goblin Head from Better Homes & Gardens
Hot Dog Mummies from FamilyFun.com
Salty Bones from FamilyFun.com
Fingers and toes from Martha Stewart
Spider Web 7-Layer Dip from Divine Dinner Party
Spider Cupcakes by Bakerella
Halloween Cupcakes from Bakerella
Gingerbread Skeletons from FamilyFun.com
Pumpkin Ice Cream Pie from FamilyFun.com
Candy Corn Cookies from Martha Stewart
I had a version of this dip at a bbq this summer & have been making it ever since. It is a great appetizer, but it is also a delicious (and healthy!) side dish to bring to bbq’s!
Ingredients: 2 cans organic black beans, 1 can whole kernel corn, 2 avocados, 1 small red onion, parsley (chopped), salt & pepper, olive oil
In a large bowl….
Drain & lightly rinse the corn and beans
Chop up the tomatoes, onion, avocado & parsley
Mix all the ingredients together with a couple tablespoons of olive oil (enough to coat, not fully dress ingredients)
Add salt & pepper to taste
Serve cold to room temp with tortilla chips
Tip: Set mixture in the fridge for a couple hours before serving, to allow the spices to set
This salad got rave reviews from the people at the table, so I thought I’d share it with my readers…
Ingredients: 3 (cooked) Golden Beets, 4 oz organic mixed greens, 2 oz crumbled goat cheese, handful of dried fruit & nut mix that has almonds & cherries (i.e. Back to Nature Martha’s Vineyard Blend).
Salad dressing suggestion: a balsamic or blush wine vinaigrette (i.e. Brianna’s)
Wash & cut the beets into small chunks.
Steam beets for 10-15 minutes (should have slight crunch).
Set out or in fridge until no longer steaming/room temperature.
Wash & put salad mix in large bowl.
Sprinkle crumbled goat cheese, dried fruit/nut mix & golden beets on the top of the salad mix.
Serve with a vinaigrette or oil & vinegar.
This is an old favorite of mine that I actually had for the first time years ago at a dinner party. I went to the dinner party with a friend, not actually knowing the hostess (nor do I still today), so I can’t really give them credit (sorry)… I serve it often at dinner parties and served it the other night when I was doing a special showing of my jewelry to friends. There wasn’t any left at the end of the night, so I think it was enjoyed by all!
Ingredients: 1 pound wheel of Brie, 1/4 package of Craisins (or any dried cranberries), a few tables spoons of brown sugar & 1/4 cup sliced almonds
Serves: Approx 8
Preheat oven for 350 degrees.
Slice the wheel of Brie horizontally through the middle with a long sharp knife.
Sprinkle brown sugar on the bottom of the Brie slice, fully covering it.
Sprinkle almonds and dried cranberries over the brown sugar.
Carefully place the top half of the Brie slice back on the bottom (it’ll all look like a giant sandwich).
Place the Brie “sandwich” on a slice of wax paper on a cookie sheet or in a small casserole dish (warning: it may melt out sides a bit & that’s okay).
Sprinkle a few sliced almonds & dried cranberries on the top for decoration (I forgot w/this one, but usually do..oops!)
Put the brie in the oven for about 10-15 minutes or until the Brie has melted a bit & brown sugar has lightly caramelized.
Serve hot/warm with crackers or toasted slices of French bread.