My First Catered Party and A Spooktacular Halloween Cake

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)

Printer Friendly Version

• 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

In a measuring cup, combine the oil and seasonings. Mix well.

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!

Okey Dokey Artichokey!

This recipe comes from Kraft Food & Family magazine. I was going to link to the site where you can sign up to get the magazine because it used to be free, but now they charge for it! I still get the magazine without having to pay for it, maybe because I've been subscribed for so long, but now it's $12 for a year :-( That's still not a bad price, but I was hoping to hook you all up. Sorry.

Anyway, I've made this recipe a few times. It's so simple and comes together rather quickly. So easy that even my husband who only makes sandwiches and cinnamon toast can make it and has! And he prides himself on it too. That's how good, easy and impressive it is.

Make it this weekend for your Memorial Day BBQ or potluck. Everyone will love it- I promise!



Cheesy Spinach and Artichoke Dip
from Kraft

1- 14 oz. can artichoke hearts, drained and chopped

1- 10 oz. pkg. frozen chopped spinach, thawed and drained

3/4 cup grated parmesan cheese

3/4 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/2 tsp. garlic powder

Heat oven to 350 degrees F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
Bake 20 min. or until heated through. Serve with crackers and assorted fresh cut vegetables.


NOTE: I used a red pepper blend parmesan cheese for a spicier version. If you want it hot, you can add a few pinches of cayenne pepper or red pepper flakes.
I also added a topping to add a little crunch. I mixed 1/4 cup panko bread crumbs with a heaping tablespoon of mayo, salt and pepper to taste. Sprinkle on top before baking.

Have a good, safe and cheesy weekend!