Easy Potluck Party

It's 8:15pm on a Saturday and I'm sitting in my PJs watching college football, nicely snuggled in for the night.  My house is clean and my daughter's sleeping.  But just an hour ago my house was full with families dining, mingling and celebrating fall.  This is bliss for a lady who likes to entertain.

Easy Potluck Party

My Mom's Group wanted to have a fall party to get our families together so I offered to host a potluck.  We settled on 4:00pm to start since that's after the kids nap times and gets everyone home in time for bedtime.  As the hosts my husband and I provided the main course, a smoked brisket, and a dessert, pumpkin cupcakes (recipe below).  Everyone else brought a side, dessert or drink.  This is the easiest kind of party and the variety of dishes easily provides conversation topics.  Since our kids are too young for organized crafts or games, we simply blew up some balloons and put them on the floor. They were a big hit with the wee ones.  

Since our house was already decorated for fall and Halloween, we didn't do much to get ready for the party.  I just sat out plates, cups and flatware and cleared counter space for everyone's yummy dishes.  Then we relaxed and enjoyed visiting with our friends. 

When all the guests were gone we just had to put away leftovers and take out the trash.  It's like getting two Saturday nights in one -- we hosted a party and had the rest of the evening to relax at home.  I love easy potluck parties!

I love this caddy.  It's perfect for displaying cups, straws, napkins, or cutlery.
Keep a couple sharpies in a caddy so you always have a way to mark cups.

Little signs throughout directed guests to the playroom or the powder rooms.

For additional outside seating provide a basket of picnic blankets.

Bells on the door are fun and let me know when a new guest has arrived.

Yum! Pumpkin Cupcakes with Cream Cheese Frosting and Caramel

Pumpkin Cupcakes with Cream Cheese Frosting and Caramel
When hosting a party for large groups I'm all about keeping it simple.  Baking or cooking anything too complicated would only stress me out.  These cupcakes are very easy and only partly homemade.

Start with Martha Stewart's Pumpkin Cupcakes (makes 24).  After the cupcakes have completely cooled pipe cream cheese frosting on to cakes and drizzle with caramel sauce. 

Pumpkin Cupcakes by Martha Stewart
2 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon all spice
1 cup packed light-brown sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

It's The Simple Things: Pumpkin Patch

You'll hear me say (or, read I suppose) "It's the simple things" a lot.  What I mean is, it's the simple things that make up the best of everything. I read a recipe recently that must have listed 50 ingredients and required a 15 hour process.  At the end the chef wrote "it's the lemons that really make this recipe."  Lemons? Really? Simple thing.

 I relish in the simple things and try to find joy in them every day.  Today's was simply going to a pumpkin patch. It's fall. Pumpkins are in season. Why not? It's the thing to do.  Such a little thing, like picking out a pumpkin, can bring so much joy!

We had a picnic...

And shopped for some pumpkins...

Beautiful, wonderful day.  I hope you're enjoying all the little, simple things that make up fall.

Oh, and if you live in Missouri or Kansas near Kansas City, please go visit Johnsons Farms.  This place is incredible, and how much fun to have great pumpkin farms nearby.

Kids Meals: Getting Protein into an Infant's Diet

When Maggie came along a year ago, so did a bunch of her little friends.  Coincidentally many of my girlfriends also had little girls around the same time.  It's wonderful to have gals pals to share the joys and tribulations of motherhood with. Recently my friends and I have been struggling with how to get more protein into their one-year old's diets.  This post is specifically for one girlfriend with a lot on her plate and not a lot of time to brainstorm edible protein packed meals for her little one.

Here are some of Maggie's protein-packed favorites that don't take long to prepare and mommy will enjoy too.

Breakfast
Greek Yogurt - it has twice the amount of protein as regular yogurt and real fruit.  Stoneyfield Farms (same maker as YoBaby) makes a great organic Greek Yogurt.

Turkey Bacon, cut into little bites

Whole Wheat Toast with Peanut Butter

Hardboiled or Scrambled Eggs - for Maggie it's easier to eat the hardboiled; the scrambled often just fall out of her mouth


Lunch
Good Ole' PB&J or Grilled Cheese - does it get any easier?

Cheese and Refriend Bean Quesadilla - take one whole wheat quesadilla and spread refried beans on one side, sprinkle with shredded cheese of your choice and fold in half.  You can either toast in a pan over medium heat, which will give it a little crunch, or warm it in the microwave which will keep it soft. Maggie likes the crunch.

Naked Chicken Nuggets - most grocery stores sell frozen bags of All Natural white meat chicken nuggets with no breading or additives.  It's just the chicken and takes only 1 minute to warm in the microwave.  Cut into tiny bites or shred with a fork.  If you have a Costco nearby, find these there. They're great.

Chicken Salad and Avocoda in Whole Wheat Pitas - click for recipe from Weelicious.

Dinner
Mini Turkey Meatballs - Maggie's absolute favorite thing to eat.  I've posted the recipe below.  
Seasoned Tofu - Honestly, this is really good.  Take extra firm tofu and drain the water off of it. I use paper towels to pat it dry. Crumble the tofu and season it with a 1 1/4 teaspoons chili powder, 1/2 teaspoon salt and a pinch of pepper.  Heat 1 tablespoon EVOO in a skillet and cook the tofu.  Add corn, spinach or anything else you like to it for veggie tacos for you, and give the bites of tofu to kid.

Salmon Cakes - I use this Crab Cake recipe from Cooking Light but substitute the crab for salmon.  It's much healthier and taste better.

Shredded BBQ Pork in a crockpot - this makes a great meal for mommy and daddy too, plus leftovers.  Mix 1/4 cup brown sugar, 1/2 teaspoon hickory smoked salt, and 1/4 teaspoon pepper and rub it into 3 1/2 pounds pork spareribs.  Place in slow cooker and pour 1/2 cup cola over it.  Cook on low for 8 - 9 hours.  When you go to remove the ribs the meat will fall right off the bone.  Discard bones and shred meat. Drain liquid from cooker, return meet to cooker and coat with BBQ sauce and let warm a few minutes. Serve. Yum.


Mini Turkey Meatballs
These are super easy and only take 30 minutes of hands-on time, but they'll simmer for another 30 minutes so start making them at least an hour before you plan to eat. Or make them earlier and reheat later.

• 4 Tablespoons Extra Virgin Olive Oil
• 1 large onion, chopped
• 4 cloves garlic, chopped

(hint: I chop my onion and 2 cloves garlic together in a mini food processor; saves time and tears. chop the remaining 2 cloves seperately)

• 1 28-ounce can tomato puree
• 1 6-ounce can tomato paste
• 1 tablespoon sugar
• 1/2 cup grated parmesan
• 2 tablespoons fresh oregano
• kosher salt and black pepper
• 1 large egg
• 1 1/2 pounds ground turkey
• 3/4 cup (about 16 crackers) multigrain saltine crackers, finely crushed (also a good snack to keep on hand for kids)

(hint: put the crackers in a zip lock baggie and crush the bag repeatedly with your hand; make sure no large pieces of cracker remains)

Heat 2 tablespoons oil in a dutch oven or large saucepan over medium heat.  Add the onion and half the garlic and cook, stirring occasionally, until onion is tender. About 8 minutes.  Add the tomato puree and paste, sugar, and 1/2 cup parmesan, 1 tablespoon oregano, 1/2 teaspoon salt and 1 1/2 cups water.  Simmer, partially covered, stirring occasionally for 30 minutes.

While the sauce is simmering get out a large bowl.  Lightly beat the egg in the bowl.  Add the turkey, crackers, remaining parmesan, garlic, and oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Using a tablespoon or mini ice cream scoop shape the mixture into small meatballs. 

Heat the remaining oil in a large skillet over medium-high heat and cook the meatballs, turning occasionally, until browned.  Transfer the meatballs to the sauce and simmer, stirring occasionally until sauce thickens, about 25 minutes.

Add whole wheat spaghetti if you like or serve as is.  Maggie prefers them without the pasta...and as mess as possible. 

Nap Time is for Cooking and Baking

Growing up other women would always ask my mom how she got everything done.  Her house was always "guest ready" and she could whip up a meal out of thin air.  I remember thinking she was some special superwoman.  Turns out, she was just organized (kind of a super power really).  Now my girlfriends often ask me the same thing.  And my sister's girlfriends ask her the same thing.  I guess it's just in the genes.  On the topic of finding time to cook and bake, here is my tip -- it's amazing what you can get done during one nap time (or lunch break or during the evening news). 

While this comes from my perspective as a working-from-home mom, I think the general rules can apply to anyone. After all, before I spent my days at home I spent my days in an office.  Just replace "nap time" with another time you have available once each week.

During one of my daughter's naps earlier in the week or over the weekend, I sit down with cookbooks and articles from magazines I've saved and create a list of things I want to make over the next week.  Then during one of her happy awake times, we run errands to get all the groceries.  One another day, I devote one nap time to being in my kitchen.  During this time I can make food for my daughter, prep dinners for the next couple nights, or bake up some snacks.  It's amazing what you can get done during one nap!

What I made during today's afternoon nap:

Parmesan Pasta with Chicken and Rosemary -- we'll eat this over the weekend for lunch.

Oatmeal-Blackberry Bars -- for a fruity snack both my daughter and husband will love.  Not to mention any friends that may pop by. (recipe below)

Carrot Snack Sticks - a great way to sneak a vegetable into my 11mth old's diet

I prepped dinner (Steak w/ Pistachio Pesto and Roasted Potatoes) and wrote this blog post.  It was a busy nap time for me, but I enjoyed trying new recipes and now I have food ready for snacks and meals.  

Disclaimer:  This doesn't work all the time.  I have many nights where at 5pm I'm texting my husband to pick up dinner or throwing a pizza in the oven.  But if I stick to my "two naps a week for baking and cooking schedule" me, and my family, are happy eaters.

Gotta run -- my daughter's waking up and now it's snack time.  I hope she likes the carrot snack sticks.

 

Oatmeal - Blackberry Bars

• 10 tablespoons cold, unsalted butter, cut into pieces
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 3/4 cup rolled oats
• 1/2 cup blackberry jam (or your berry of choosing)
• 1 cup fresh blackberries

Heat oven to 375 degrees.  Prep an 8-inch square baking pan.  In a food processor (your mini cook works great) pulse the flour, sugar, and salt together.  Add the butter and pulse until the dough is formed.   Transfer to a bowl and knead in the oats with your hands.

Set aside 1/2 cup of the dough.   Press the remaining dough into the pan.  Spread the jam evenly over the dough, leaving a 1/4 inch border around the edges.  Place the berries on top of the jam.  Then sprinkle the remaining dough on top of the berries.  

Bake for 25 minutes or until the edges are golden.  Let cool completely before slicing.