A Doc McStuffins Birthday

I have always loved celebrating birthdays! I have fond memories planning over-the-top birthday parties for Keely with some kind of theme:  Minnie Mouse (twice!), Little Mermaid, Barney, Pocahontas, etc. While I'm certain Keely will never outgrow wanting some amount of pink and sprinkles for her birthday celebrations, it's been a long time since I've planned a Disney themed party.

Needless to say, I was thrilled when my friend Damaris asked me to help her plan little Olivia's third birthday party. The theme? Doc McStuffins. Wait. What? Who? This was the first time I had even heard the name of that character! So, if you're like me, here is a quick synopsis:

"The series chronicles a girl named Dottie "Doc" McStuffins who decides she wants to become a doctor like her mother. She practices her dream by fixing toys and dolls. When she puts on her stethoscope, toys, dolls, and stuffed animals come to life and she can interact with them. With help from her stuffed animal friends – Stuffy the Dragon, Hallie the Hippo, Lambie the Lamb, and Chilly the Snowman – Doc helps toys recover, or "feel better", by giving them check-ups and diagnosing their illnesses."

What a wonderful role model! From the start, I knew this would be a fun project!

The invitations were adorable. I created the graphic while Damaris turned it into a clipboard and even added a real band-aid for a nice finishing touch. The birthday girl approved, so we knew we were off to a good start.

Now for the menu. We wanted foods that sounded good with Doc's stuffed animal friends (Stuffy the Dragon, Hallie the Hippo, Lambie the Lamb, and Chilly the Snowman) or at least tied into the overall theme of wellness. Then, I created food labels similar to the ones I made for Keely's UT graduation party, Hayley's POP! baby shower, Hannah's book-themed baby shower, and Natalia's Georgia Southern graduation party.

For starters, party-goers could enjoy chicken bites, hummus, muffins, applesauce, and cream cheese stuffed strawberries.

 

In addition to the main foods, the kids could enjoy edible cotton balls (marshmallows), lollipops, cookies shaped like band-aids, Hershey kisses, vitamins (M&Ms), cotton swabs made from pretzels dipped in white chocolate, and "gauze" (fruit roll-ups). 

 

 Even drinks were "doctored up" as fluids and Lambie's pink lemonade.

Olivia's mom and dad, Theresa and Joey, provided each party-goer with a doctor's bag filled with M&M vitamins, band aids, wet wipes, a cookie, and stickers. Each child was able to give a check-up to their own favorite stuffed animal. I'm certain a great time was had by all!

Moon Pie Banana Pudding

What a beautiful Memorial Day weekend! We will be celebrating this afternoon with our neighborhood's annual block party. Last year was our first time attending as new homeowners. I was so impressed! Due to the numerous volunteers who work this event, the cost per person ends up being only $7. This includes live entertainment, barbecue pork and hot dogs, and then all kinds of side dishes and desserts brought by neighbors. Best deal ever!

I'm used to having pot luck parties for up to 100 people. Leaving it to chance, we always managed to end up with a nice variety of food. However, how do you plan something similar for over a thousand families? Don't leave it to chance. We have guidelines:

Last Names:
A-H   Dessert Item
I-Q    Salad item (green, fruit, potato salad, etc)
R-Z   Side Item (pastas, vegetables, greens, chips, etc)

The only problem with these guidelines is that I'm supposed to bring a salad item. I complied last year, but not this year. (Steve's rubbing off on me I suppose.) I really wanted to make moon pie banana pudding. One taste of this twist on a classic Southern dish, and I'm betting (at least hoping) that I'll be forgiven.

Moon Pie Banana Pudding

Ingredients:

• 2 (3.4 oz) packages vanilla pudding mix
• 4 cups milk
• 1 (8 oz) container sour cream
• 8 (2.75 oz) moon pies, cut into eighths (I used 12 mini moon pies, each cut into sixths; I used 6 more for garnishes that are completely optional.)
• 4 bananas, sliced
• 1 (8 oz) container Cool Whip, thawed 

Prepare pudding mix and 4 cups milk as directed on package. Whisk in sour cream; let stand until pudding thickens.

Pour half of pudding into a 2-quart baking dish. Layer moon pie wedges evenly over pudding. Top evenly with banana slices and remaining half of pudding. Top with Cool Whip.  Arrange remaining sandwich wedges around outer edge of dish (optional). Cover and chill at least 2 hours or overnight.

Recipe adapted from Southern Living's The Official SEC Tailgating Cookbook.

Orange Creamsicle Poke Cake

March Madness - I love this time of the year! We celebrated Christmas in March this past Wednesday since Keely bought Steve tickets to the opening of the SEC tournament. Even though UT wasn't playing in the first round, the atmosphere was so much fun. I'm so glad that Nashville will be hosting this event for the next ten years!

Since we didn't have tickets for the following round, I planned for a UT celebration at home. Keely's friend Lauren joined us last night for a dinner of grilled chicken, baked potatoes (both orange and white!), roasted brussel sprouts, and sliced tomatoes. This was a perfect excuse opportunity to try a new dessert. I headed to my trusty Pinterest board: My Blood Runneth Orange. I pinned this orange creamsicle poke cake some time ago.

It was a hit! Steve even had it for breakfast this morning. I'll definitely be making this one again as it brought us some luck: UT upset Vandy! I'm hoping Friday the 13th means bad luck for Arkansas tonight . . . go Vols!

Orange Creamsicle Poke Cake

Ingredients:

• 1 white cake mix
• 1 cup orange juice
• 1 large box (6 oz) orange Jell-o
• 2 cups boiling water
• 1 small box (3.4 oz) instant vanilla pudding
• 1 cup milk
• 1 small container (8 oz) Cool Whip

Directions:

Bake cake in a 9x13 dish according to directions, but substitute orange juice for water. In the mean time, dissolve the orange Jell-o in boiling water. Let cool while the cake is baking. 

Remove cake from oven and poke holes all over the top with a fork. Spoon orange Jell-o over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.

Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip and spread over the completely cooled cake. Keep refrigerated.

Recipe adapted from: Inside Bru Crew Life

"Merry Christmas in March, Coach!"

Pie Bird

I don't even remember the first time I heard about the use of a pie bird to ensure an especially flaky pie crust. It's been years. At the time, I looked high and low for one as I could easily picture one of my grandmas using one to support her crust as she piled heaping layers of apples to form the much awaited treat. Not only does the pie bird support the crust, but it vents the crust, too. By allowing steam to escape through its beak, the pie filling won't boil over and leak through the crust. With no luck in finding one, I frankly forgot about it.

What a delight to run across one at a little boutique in Dalton, Georgia during the holidays! At a time when you're supposed to be looking to buy gifts for others, this was one of those "to me from me" gifts that I couldn't pass up. I couldn't wait to use it. Then I realized I really don't love good 'ole fashioned pies with "heaping layers of apples" or any other fruit for that matter. I'd much rather make and eat a good 'ole fashioned chocolate meringue pie or a buttermilk pie, one of Steve's favorites.

After researching possible recipes, the solution became clear: think savory, not sweet. My chicken pot pie! Of course! The original recipe says to brown the bottom pie crust. I didn't. I layered it in a pie plate, lightly sprayed with Pam, then placed the pie bird in the center.

Add filling . . .

 

. . . then carefully add the top crust allowing the pie bird's beak to poke through.

  

I'm still grateful to my friend Renee who first shared her recipe with me when our girls were in elementary school. It is already in our family cookbook. (By the way, the secret ingredient is the cream cheese.) I have made this over and over as it’s the perfect “comfort food.” Yet Steve and Keely agreed that last night's version was the best one to date. The addition of the pie bird indeed yielded a much flakier crust.

After taking me years to finally find my pie bird, I ran across another one in a boutique in downtown Franklin last month. I snatched it up for Keely. I'm thinking these little guys are making a comeback. I don't know what took them so long!

Chicken Pot Pie

Ingredients:

• 1/2 block of cream cheese
• 2 cans cream of chicken soup
• 2 cans Veg-all (I use a 16 oz bag of frozen mixed veggies instead. I also add several red potatoes, chopped and cooked.)
• 3 cooked chicken breasts, shredded
• salt and pepper to taste
• may need to add a little chicken broth
• 1 package Pillsbury pie crust in the refrigerated section

Directions:
Mix all ingredients together except pie crust and heat together. For a two-crust pie, brown 1 Pillsbury pie crust in a deep round 2-quart casserole dish. Pour in filling. Top with other crust. Bake at 375 degrees for approximately 40 minutes, or until crust is lightly browned.

If using the pie bird method as described above, don't brown the bottom pie crust before adding filling. Also, bake for approximately 25-30 minutes instead of 40 minutes. You will have extra filling if using a pie plate instead of a 2-quart casserole dish. This is perfect for making individual freezer portions.

Note: This freezes really well. I have only done this with a one-crust pie. Pour filling into any size of casserole dish/pie plate that has been sprayed with Pam. (This is great to divide into smaller portions for multiple make-ahead meals.) Top each smaller casserole with crust and cover with aluminum foil. Don’t bake before freezing. When ready to eat, bake at 375 degrees for about 75 minutes if frozen, or until hot and bubbly.

Sing a song of sixpence, a pocket full of rye.

Four and twenty blackbirds, baked in a pie.

When the pie was opened, the birds began to sing.

Wasn't that a dainty dish to set before the king?

Coffee on the Porch

When we moved into our new subdivision, I thought my entertaining days as a hostess were over. I actually enjoyed the rather frequent parties with easily over 50 people each time. Although I was ready for a downsize, I knew this was something I would miss. Well, no more! Yesterday morning, I volunteered to host our neighborhood's monthly Coffee on the Porch.

 

The name is deceiving, though. With this crazy cold weather, I purposely moved this gathering inside . . . next to a nice, cozy fire.

Start making coffee. Easy, right? That's what I thought, too. That is, until I realized I sold my large urn as well as my coffee maker during the downsize. I knew making one cup at a time with my basic Keurig machine wasn't going to cut it. Sweet neighbors to the rescue. Thanks to Kathy for providing the large urn that gets passed from one hostess to the next. And many thanks to Rodney, the previous host, for letting me borrow his coffee maker, too!

In addition to having coffee and hot tea, I made creamy crockpot hot cocoa. This time, though, I used white chocolate chips instead. It reminded me of the white hot chocolate that Keely and I were enjoying at Angelina's in Paris about this same time last year. Very rich and decadent.

While the warm beverages kept the conversation flowing, I'm thinking it may have been the promise of homemade cinnamon rolls that boosted the attendance. ;) I made several varieties: plain, some with a caramel coffee icing, and some with pecans. Served fresh from the oven. Mmmmmm.

 

Although I personally believe life's too short not to indulge in a warm homemade cinnamon roll occasionally, I did plan for a couple of healthier options (energy bites and granola mix) given that we're still in the middle of January. I didn't want to be the blame for anyone breaking his/her New Year's resolution!

 

More unexpected treats showed up once the party got started. Thanks to Christine for sharing her wonderful spinach quiche and Rodney for his delicious banana and butterscotch bread.

Like the block parties we've already had in our alley, this type of entertaining is the way to go. No fancy invitations. No fancy over-the-top decorations. No elaborate buffet of food. Here, the emphasis is all about meeting new neighbors.  Coffee on the Porch: what a nice way to warm up on a cold January day!

Pecan Pumpkin Butter Dip

About a month ago, my tennis team had an end-of-season get-together. Everyone brought a variety of appetizers and sweets. It was here that I first tasted Louise's contribution: Pecan Pumpkin Butter Dip. It's a wonderful salty/sweet combination. I knew then it would be a perfect new appetizer to share at Mom and Dad's Christmas Eve celebration.

It's especially a winner when you realize just how easy it is to make. Simply layer a few ingredients and you're done! Louise used to work at Williams-Sonoma, and it turns out that this is one of their store favorite recipes. Evidently, their pumpkin butter is quite popular and sells out each season. How am I just now learning about what is now a new favorite of mine? If you go to their website, you'll find even more recipes that you can make with this versatile ingredient.

If you're looking for a quick, yet tasty appetizer, look no further. This is great with crackers, apple slices, crudites, etc. I'll be serving mine tomorrow with Wheat Thins . . . the limited edition holiday kind for an added festive touch!

Pecan Pumpkin Butter Dip

Ingredients:

• 8 oz cream cheese, softened at room temperature
• 4 oz Muirhead Pecan Pumpkin Butter
• 3 strips of bacon, cooked and diced
• 1 cup chopped pecans

Directions:
Layer the above ingredients in the order given. That's it! 

Team "Over Served" - November 2014

Adapted from: Williams Sonoma

First Annual Westhaven Cookie Exchange

Yesterday, I participated in Westhaven's First Annual Cookie Exchange. What a wonderful way to meet more neighbors! I especially enjoyed hearing stories behind each recipe, ranging from "this is a five-generation cookie . . . I've never had a Christmas without it" to "I found this on Pinterest last night!"

In the past when I've hosted cookie swaps, it has been on a much smaller scale. One would bring a dozen cookies for each person in attendance. Each dozen brought was beautifully packaged in some way. . . lots of work, I'll tell ya. With over 20 in attendance yesterday, the process had to change because no one wants to make or eat 20 dozen cookies. (OK, no one wants to make 20 dozen cookies.) So instead, everyone brought 6 dozen cookies displayed on an open platter. Some brought a few extra for tasting, and this was completely optional. Each person brought his/her own empty container and then gathered 3-4 of each kind. I was able to leave with 20 different varieties, yet I only made one. Deal!

I brought the same red velvet cookies that I took to last year's swap. The beautiful festive color along with the simple, simple list of ingredients make them a perfect holiday cookie.

Red Velvet Cookies

Here are the other wonderful varieties (in no particular order). Hopefully, I didn't miss any!

Ribbon Cookies

Peppermint Chocolate Chip Cookies

Rosemary Honey Cookies

Fudge Puddles

Chocolate Candy Cane Crunch Cookies

Snowball Cookies

Chocolate Snickerdoodles

Chocolate Chip Tea Cakes

Lemon Crinkle Cookies

Linzer Sandwich Cookies

Candy Cane Kiss Cookies

Truffles

Spritz Cookies

Rudolph Bites

Peanut Butter Blossoms

Food for the Gods Filipino Cookies

Sun Butter Buckeye Balls

Maraschino Cherry Squares (or Rounds)

I'm hoping that the beautiful platter above will last until Christmas Eve when we celebrate with our extended family in Knoxville. In the mean time, I will be following Holiday Tip #239:

The perfect napkin for our cookie exchange! :)

Thanks to Sadira Ebert for initiating this event and to the other committee members for helping organize it. Huge success!