Here is a quick way to make last minute party hats for New Year’s Eve.  We made two different styles of newspaper hats.

Child’s sized Newspaper Party Hat

Use a whole sheet of newspaper

Fold in half

Fold each of the top corners to the center

Fold top layer at bottom up

Fold it up again

Turn newspaper over and fold up bottom

Fold it up again (like other side)

Finished!

Bishop’s Hat Folded from Newspaper

Use one whole sheet of newspaper

Bring top corners to center

Fold  top layer at the bottom up one time

Turn newspaper over and bring corner of hat to the center

Bring other corner to the center

Fold piece at bottom up

Finished!

Now you’re ready to party!

I had lunch today with two sweet nieces and an awesome sister-in-law. If you are looking for a simple and delicious menu, give this one a try!

We ate outside and each place had a tissue paper flower party favor filled with chocolates. I used these instructions, but used toilet paper rolls cut in half (what I had on hand at 10:00 pm) instead of the clear acetate containers. These were simple to make and inexpensive.

We ate salad with mandarin oranges and candied almonds along side a tomato pie.

Tomato Pie

4 large tomatoes, peeled and chopped
10 fresh large basil leaves chopped
1/4 cup finely chopped green onions
1/2 cup grated sharp cheddar cheese
1/2 cup grated mozzarella cheddar cheese
1/2 cup mayonnaise (I used Hellman’s light)
1/2 cup sour cream (I used light)
salt and pepper
1 9″ pre-baked deep dish pie shell

Lightly sprinkle tomatoes with salt and place in a colander to drain for at least 15 minutes. I prepared all of the ingredients early in the morning and then assembled just before baking. This gave the tomatoes plenty of time to drain to keep the crust from being soggy.

Combine grated cheeses, mayonnaise and sour cream.

Mix tomatoes, basil and onions and spread in the bottom of the pre-baked piecrust. Spread cheese mixture on top. Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.

Let set 15-20 minutes before serving. This is also good served at room temperature.

Mandarin Salad Dressing (from my friend Jenny)

Mix the following in a container that can be shaken:

1/4 olive oil
2 T red wine vinegar
2 T sugar
1/2 tsp salt (I use Kosher)
a dash of Tabasco pepper sauce
1 T chopped fresh parsley

I think it is best to make this dressing ahead of time to allow the flavors to come together and fully get the sugar dissolved. Shake well before dressing the lettuce. This makes enough dressing for about 4-5 nice size salads (about 6 to 7 large handfuls of lettuce)

Candied Almonds

In a dry skillet place 3 T sugar and heat over medium heat. As soon as you see any of the sugar melting add in 1/2 cup slivered almonds. The sugar will turn to syrup and coat the almonds. As soon as you see the slightest color change on the almonds– remove from heat. The almonds will continue cooking and it is very easy to burn them. Sometimes when I make these I get more of a crystallized looking coating. It doesn’t matter—is is all good!

Toss mixed greens with dressing, a regular sized can of drained mandarin oranges and the candied almonds. Serve immediately after dressing the salad.

For dessert, Miniature Cherry Cheesecakes

I used this pan, but I think these could be easily made in mini muffin tins.

Cherry Cheesecakes

1 8 ounce package of cream cheese (I used light)
1 egg
1 teaspoon vanilla
1/4 cup sugar
1 cup ground pecans
1/3 of a stick butter melted
3 T sugar
1 can cherry pie filling

Spray pan with nonstick spray. Blend cream cheese, egg, sugar and vanilla. Set aside. Mix ground nuts with butter and 3 tablespoons sugar. Divide the nut mixture between 12 cups. Press in bottom and up sides. Fill cups evenly with cream cheese mixture. Bake about 14 minutes at 375 degrees. Let cool on rack about 20 minutes and then remove from pan. Place cherries on top. Refrigerate until ready to serve. These freeze beautifully without the cherries on top. Makes 12 miniature cheesecakes.

Enjoy!

Oh and for drinks, try a little lemon-AID!

Here is a printable version of the recipes

summer-lunch-recipes

Here’s a little something for the children’s table at Easter —- a bunny napkin ring.

Download bunny-napkin-ring.pdf

Print on colored card-stock then cut out. Roll end toward back of bunny head.

Staple where claws on bunny should be

I wrapped silverware in an orange napkin then fastened with a green pipe cleaner and slipped the “carrot” into the bunny.  If you have a hard time with the bunny standing up, a cotton ball glued to the back would provide stability and be a cute addition.

You will find a matching Bunny Egg holder here.

Here is a little green treat for St Paddy’s Day!

Green Candied Popcorn

4 quarts popped corn
1 1/2 Cups sugar
1/2 Cup light corn syrup
2 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cream of tartar (optional, does make mixture slightly more creamy)
1/4 teaspoon vanilla
1 teaspoon baking soda
green food coloring (I used about 1/8 teaspoon Wilton paste color in Kelly Green)

In heavy saucepan on medium heat melt butter then add sugar, corn syrup, cream of tartar and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. Once mixture boils, add in food coloring and stop stirring. Boil for 5 minutes (Do not stir). Mixture should be about 250-260 degrees. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while mixture is foamy, pour mixture over popped corn and gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 200° F for 1 hour, stirring every 15 minutes.

Happy St Patrick’s Day!

Last year I wrote about making miniature heart cheesecakes. My pan is non-stick, made by Chicago Metallic and purchased from Williams Sonoma. I have found one that looks the same (I am not sure about the non-stick, but the bottoms come out so I don’t think removing the cheesecake would be a problem either way) at Amazon. I think this is a good deal  —I paid more!