Fun for all ages and perfect for gardens, pots & planters!
Flower Party Favors
- Coffee filters; 6 for each flower
- Food coloring & water
- Cupcake cups
- Take two coffee filters; fold them in half and in half again and again…
- Starting towards the top of the folded coffee filters; cut a pedal in the shape you desire.
- Take two more coffee filters and repeat step one.
- Cutting towards the middle of the folded coffee filters; cut a pedal in the shape you desire.Pointed pedal will create a sunflower and rounded pedals are more diasy-like!
- Repeat step one with the last two coffee filters.
- Cutting closer to the bottom; cut a small pedal in the shape you desire.
- Put a small amount of water and add food coloring, swirl to mix. The more food coloring the brighter your flower will be.
- Dip an inch of the rounded pedal top edge of the filters in the food coloring. Set aside to dry. Repeat until all have been colored.
- Allow to completely dry, unfolding to help the drying process.
- After they are completely dry, open them up. Stack them with the largest on the bottom, then the medium ending with the small flowers.
- Staple the middle to secure.
- Place a small amount of glue on the bottom (in the middle) of a cupcake cup and place on top of the staple on the flower.
- Add cup cakes or candy!
Napkin Bunny Ears
St. Patrick’s Day Table Setting
Golden Birthday Party Ideas!
How to Make a Halloween Piñata
- Large punching balloon
- Large bowl
- Medium bowl
- Orange tissue paper
- Black tissue paper
- Disposal small paint brush
- Tear newspaper into 1-1 ½ “strips
- Blow up the punching balloon and set on the large bowl using it as a stand/holder
- Pour 2C. flour in the medium bowl, stir in 3C. water. Mix until smooth. (You can make more or less just make sure the ratio is 2 parts flour to 3 parts of water.)
- Take a strip of newspaper and dip it in the paper mache (flour mixture) covering both sides of the paper, slide the strip of paper through two fingers to remove the excess paper mache so it isn’t dripping.
- Place the strip of paper on the punching balloon.
- Repeat dipping the strips and placing them on the balloon taking care to place them evenly all over the balloon. (Be careful the balloon may get top heavy so you’ll need to move it around.)
- Leave a 3-4” round opening at the top of the balloon; to put the candy in and make a hanger for the balloon.
- Once you get a good couple of layers on the balloon (usually no more that two layers) let it dry overnight.
- Repeat the process until the balloon has been covered completely with paper mache and has several layers; this may take several days to accomplish as you will need to let it dry after every coating of paper mache.
- After the balloon has COMPLETELY dried, you can pop the balloon-MAKE SURE THE BALLOON IS COMPLETELY DRY OR IT WILL COLLAPSE!!
- Draw the jack-o-lantern face.
- Cut orange tissue paper into 1 ½ -2” inch squares. (for the pumpkin part) Repeat with black tissue paper. (for the eyes, nose and mouth of the jack-o-lantern)
- Pour some glue on the paper mache and spread it with the paintbrush; start with one eye at a time then the nose, then the mouth.
- Starting with the black tissue paper, take a square piece and wrap it around your finger, lightly dip it in the glue and put it on the glued area. Repeat, placing each piece close to the other.
- Repeat over and over and over and over and over and over and over and over again completing the black areas then the large orange area. This may take some time!!
- Time to create a hanger! Find a 4-6” sturdy piece of wood or a sick. Tie a rope around the center of the stick and put in the open area in the top of your piñata and level it out so it is lengthwise inside. You should be able to hold the rope and lift the piñata easily.
- Now you can fill it with candy!!
- Hoist the rope over a large branch holding the piñata like a tether.
- Blind fold the kids, one at a time, spin him/her around three times, had them a baseball bat and let them swing!!
Halloween S’mores Bar
This SUPER fab idea is good for ANY party.
- Sterno; get enough for two people for each sterno (I found these these at Walmart and Michaels)
- Clay pots- small-medium size
- Any other decorations that match the occasion
- Graham crackers
- Candy bars (I use several different kinds; Reeses, Hershey Bars, Nestle Crunch etc…)
- Decorative plates and/or basket to display your stuff
- Put the sternos in the clay pots and arrange them artfully on your table about 6” apart.
- Place the graham crackers, marshmallows and candy bars and 2 skewers near each sterno so everyone can easily make their own!
Valentine Sugar Cookie Truffles
- 12 sugar cookies
- cream cheese
- Vanilla candy coating
- Sprinkles for decorating
- Put cookies in food processor and process until fine, or place them in a resalable bag, using a rolling pin roll until crumbs are fine.
- Leaving them in the processor add cream cheese and pulse until creamy, or dump the crumbs in a bowl, add cream cheese and mx until creamy.
- Roll into 1” balls, place on a parchment lined plate or baking sheet and place in the freezer for an hour.
- Melt candy coating in a coffee cup according the package directions.
- Dip cookie truffles in candy coating and place on the parchment lined plate or baking sheet. Let them set.
Mini Bacon Cheeseburger Appetizers
- Ground meat
- Leaf lettuce
- Grape tomatoes
- Cook bacon and cut into 2” pieces
- Cut cheese into 1” squares
- Using a small amount of meat, roll into 1” meatballs.
- Press hands together to make them flat; they should be a little bigger than a quarter.
- Cook in a skillet on medium heat for about 2-3 minutes.
- Flip them over, cook another minute, place the cheese pieces on top and cover with a lid until the cheese melts; about 1 minute.
- Remove from heat.
- Cut tomatoes in half.
- Slide the round end of the tomato onto a toothpick.
- Fold a small piece of leaf lettuce in half and slide on the toothpick.
- Add the bacon
- Add the mini cheeseburger.
Tomato, Basil, Mozzarella, Pepperoni Appetizer
- Grape tomatoes
- Mozzarella balls; I buy the marinated ones
- Fresh basil
- Slide a tomato on the toothpick
- Fold a basil leaf in half (or quarters if the leaf is huge)
- Fold the pepperoni in quarters
- Slide a mozzarella ball on the end.
Brined, Bacon Wrapped & Grilled
- 1 20 lb. turkey
- Bacon; 3 packs for 20 lbs.
- Salt & Pepper
- Fresh rosemary, sage & thyme
- Large disposable roasting pan
- Heavy duty tin foil
- Charcoal and lighter fluid and matches
- 2 gallons apple juice
- 1C. Kosher salt
- 1 1/2C. Brown sugar
- 3-4T. garlic
- 2T. Worchershire sauce
- 2T. Peppercorns
- 1 VERY large pot; big enough to put the whole turkey in with a lid.
Brining the Turkey:
- On the Sunday before Thanksgiving unwrap the turkey and pull out all the giblets. (They are in both cavities-front and back- usually in a small paper bag)
- Put the turkey in that VERY large pot.
- Bring the apple juice, salt and sugar in a large pot, heat and stir until dissolved all the way.
- Let cool.
- Add the Worchershire sauce, peppercorns and a garlic.
- Slowly pour over the turkey
- Cover it tightly with tin foil and put the lid on it.
- Put it in the refrigerator for at LEAST 24 hours; I usually let it brine for at least 3 days.
Bacon Wrapping the Turkey: A Good I.Dee: Wrap the turkey the night before you cook it.
- Take the turkey out of the brining liquid and discard the liquid and rinse the turkey.
- Place the turkey in the roasting pan…..Ummmm…breast and leg side up……
- Put the fresh spices in the cavity of the turkey
- Unwrap the bacon and put it on the counter so you can reach for it easily.
- Start with wrapping the wings; stretch out the wing and wrap round and round, starting at the farthest point from the turkey’s body.
- Fold the wing back and tuck it under the turkey; they will be less likely to burn if you do that.
- Repeat with the other wing.
- Next wrap the legs; pull the leg out from the body of the turkey and wrap round and round. It may take several pieces to wrap one leg.
Make you are wrapping so that no skin is showing. Repeat with the other leg.
Next put bacon slices on the sides.
Then the top working from front to back.
Until the entire turkey is covered and wrapped in bacon. Pepper the top.
Wrap with heavy duty tin foil.
Preparing the Grill and Cooking the Turkey:
- Make sure all old charcoal is removed from the grill.
- Make two piles of charcoal, one on each side of the grill, using about 10-15 pieces of charcoal.
- Sprinkle lighter fluid on each pile of charcoal and light each pile with matches.
- Let the coals get hot. They are ready when there is hot red in the center of the pile and the edges of the charcoal are gray.
- Put the grate on the grill with the handle holes by the piles. This is VERY important!! You will need to add coals to the piles through those openings.
- Carry the turkey out to the grill using a cookie sheet under it.
- Transfer the turkey from the cookie sheet to the grill.
After 20 minutes, add two or three coals to each side, through the openings.Add 2-4 coals every 20 minutes or so, making sure the coals doesn’t burn out or get too hot. If you can hear the turkey simmering and the coals have not burned much, wait another 10-15 minutes and check it again.
The cooking time will be about 20 minutes per pound. (A 20 pound turkey will take about 6 ½ hours or so… a 25 pound turkey will take about 8 hours.)The turkey is done when the popper pops out (or the legs are easy to move and feel as if they will pull off easily.) You DO NOT want to overcook a turkey , it will be dry….(if the turkey does not have a popper, stick to the 20 minutes per pound and take off the grill then.Remove the foil. The bacon will be brown and crispy looking.There will be a lot of liquid in the pan. Take a turkey baster and squeeze out the juices into a pan. It might be easier to use a cup with a handle. Be careful, though, it will be VERY, VERY hot!Go get someone to help you take it off the grill. You could do it, but it is a LOT easier if you can get an extra pair of hands to help you.Hold the cookie sheet as close to the turkey pan as you can and slide the cookie sheet under the turkey pan and slide the turkey pan onto the cookie sheet at the same time.Carry it in the house, place it on the kitchen counter and let it rest for at least an hour. Lay the tin foil loosely on top.
Halloween Spider Cake Pops
- 1 Cake (already baked and cooled)
- ½ -1C. Frosting
- 1-2 packages of CandiQuick chocolate
- Stick pretzels
- Wooden skewers
- Baking sheet(s)
- Parchment paper
- Candy eyes or tiny M&M’s
- Crock pot filled halfway with water
- Medium bowl
- Large spoon
- Bake the cake and let it cook completely
- Crumble cake in a large bowl.
- Add ½ cup frosting, mix well; add additional frosting until the cake is no longer crumbly, but be careful not too add too much. You DO NOT want a frosting pop, you want a CAKE pop!
- Roll TWO equal sizes of cake balls; one smaller and one larger-one for the head and one for the body.
- Take a skewer and put a large and a small cake ball on the skewer.
- Add 8 pretzels stick for the legs.
- Place on a baking sheet lined with parchment paper.
- Place in the freezer for at least 2 hours.
- Put warm water in crockpot and turn on warm.
- Melt chocolate candy quick according to the package directions in a medium glass bowl.
- Place in the crockpot, making sure NO WATER gets in the chocolate (the bowl should be large enough to sit on the rim of the crockpot).
- Carefully dipped the spiders in the bowl, coating them thoroughly with the chocolate, using a large spoon if necessary.
- Let excess chocolate drip off before placing on parchment paper lined baking sheet.
- GENTLY pull the skewer out and put a little chocolate to cover the hole if needed.
- Put the eyes on right away or “glue” them on with chocolate later.
- Let set.