Thursday, July 22, 2010

Princess Summer Party Menu and Recipes!!!

For Princess S. Birthday, she ask for a horse cake, so I thought I would try to come up with a menu that would maybe fit a theme and be kid-friendly, finger foods!

I love cheese balls/spread and decided to shape a cheese spread into a horse head! It turned out good and I served it with carrot sticks of course! =)
Horse Head Cheese Spread!

24+ servings
Prep: 5 min. + chilling
Ingredients
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
1/2 of a 1 oz. package of Ranch dressing mix
1/4 tsp. each dried basil, dill weed, garlic powder and pepper
Assorted crackers
Directions
•In a large bowl, beat the cream cheese, butter and seasonings until
well blended. Shape into horse head using a butter knife and fork. Decorate with black olives. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: about 3 cups.



I wanted to get some Pizza Roll Ups (or whatever they are called! Lol!), since I knew the kids would Love them! Well, I just couldn't make myself buy them since money is tight, soooooo....I decided to try to make my own! =)
I had a jar of pizza sauce, mozzarella cheese and we had just bought, cooked sliced and put a ham in the freezer!
Every recipe I found called for crescent dough! Well I did not have that and do not buy it, so I decided to find a dough recipe!
Well after a lot of searching, I found this recipe on a lady's blog:

Pigs In A Blanket Yeast Dough Recipe
Makes 16

2 c. warm water
2 TBSP yeast
1/2 c. sugar

Let stand for 5 mins.

Add
1 egg
1/4 c. oil
2 tsp. salt
5 c. flour

Knead 7 minutes. Let rise one hour.
Divide in half. Roll out into 2 round 18" circles. Use pizza cutter or butter knife to cut into pie wedges each.
Roll up a hotdog into each wedge. Let rise 1 hour. Bake at 350 for 15-20 minutes."

For a step-by-step on how to make them, please visit "Seagull Fountain"!

Now for what I did!

Yes, I went a little wild and had so much Fun!

I made a triple batch of the dough! Warning use a Huge bowl if you do this! lol!

When the dough was ready to fill I filled one batch (divided in 2 halfs) with summer sausages (like hotdogs) and velvetta cheese. I cut the dough in the wedges and rolled into crescents. That made 16 pigs in a blanket!

The second batch, I rolled out (divided in 2 halves)into more of a square shape and cut into 8 rectangles. I put some pizza sauce, sliced mozzarella cheese and chopped, sliced ham. Then I folded the dough over and pinched down the edges to form pocket pizzas! That made 16 Pizza pockets!

The last batch, I rolled out into (divided in 2 halves), two 18 in. circles, then I spread a thin layer of pizza sauce (optional), sprinkled with mozzarella cheese and frozen spinach (thawed and drained). Then I rolled it like you would a log for cinnamon rolls and cut into slices! That made over 20 spinach rolls!

All of the rolls turned out soooo good! I was very happy! Here is another picture of all of the rolls!


A close up of the spinach rolls! Yum!


And last but not least, I wanted some bars! I thought oat bars would be a hit and I found a recipe that I changed up and it turned out SOOOO YUMMY!
Sorry I do not have a picture of mine to share! Maybe next time!

Cream Cheese Cranberry Bars

36 Servings
Prep: 15 min. Bake: 30 min. + cooling
Ingredients
1 cup butter, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1-1/2 cups plus 2 tablespoons all-purpose flour, divided
1 14oz. can of Whole Cranberry Sauce
1 package (8 ounces) cream cheese
3/4 cup sugar
1 egg, lightly beaten
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
Directions
•In a large bowl, cream butter and brown sugar until light and fluffy.
Combine oats and 1-1/2 cups flour; add to the creamed mixture until
blended. Set aside 1-1/2 cups for topping.

•Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking
pan. Bake at 350° for 10-12 minutes or until lightly browned.

•Meanwhile, in a large bowl, combine the cranberry Sauce, cream cheese,
sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly
over crust. Sprinkle with reserved crumb mixture.

•Bake for 20-25 minutes or until lightly browned. Cool on a wire rack.
Refrigerate leftovers. Yield: about 3 dozen.


I will be posting the cake recipe soon! =)
~Hannah

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