Last week I catered my first party for 40 people. My friend Holly asked if I would make a cake and heavy hors d'oeuvres for her 40th birthday extravaganza. I immediately said "yes!" then began brainstorming recipes and ideas. Holly said she wanted a Halloween themed chocolate cake and sliders. I pretty much had carte blanche with the menu and decorating and I had so much fun. Here's what I made.
I made 1). Ham wrapped Asparagus Spears with Boursin Cheese 2). Cream Cheese with Red Pepper Jelly and Spicy Saltine Crackers 3). Sausage, Garlic and Mushroom Pizza Puffs with Herb Red Sauce 4). Pork Tenderloin Medallions on Hawaiian Rolls served with Pesto Mayo.
I also made 7 Layer Dip with a Sour Cream Spiderweb served with corn chips and Sweet and Spicy Smoky Meatballs (that I forgot to take a picture of). And birthday cake!
My friend Holly doesn't actually turn 40 until December but she wanted to celebrate early with a "Happy Hollyween" party. I wanted to play up the "over the hill" theme so I did a graveyard scene and dug an early grave for her. I used Pepperidge Farm Milano cookies and a black edible marker for the tombstones. I used Peeps Marshmallow ghosts, Brach's pumpkins and edible chocolate rocks for decorating. I used melted dark chocolate and Wilton leaf sprinkles to make the tree. I used this Chocolate Cake Recipe, this Vanilla Buttercream Recipe and Chocolate Ganache to make the 2 layer 12-inch cake. It was a success!
Spicy Saltine Crackers
(recipe given to me by my aunt Melinda)
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- 1 1/4 cup canola oil
- 1 Tablespoon caraway seeds
- 1 Tablespoon cayenne pepper
- 1 Tablespoon dill weed
- 3 Tablespoons dry ranch dressing mix
- 1 box (4 sleeves) Unsalted tops Saltine crackers
Place the crackers into a 2 gallon Ziploc bag. Pour the seasoned oil over the crackers and shake vigorously until well coated. Let crackers soak up the seasonings for at least one hour or overnight. Leave them in the sealed bag until ready to serve.
|Hope you all have a Happy Halloween!|