MENU SUGGESTIONS

Always ask for nutritional requirements of your guests with the RSVPs to determine if they have any allergies or objections to particular ingredients.

Recipes courtesy of the Halloween Party Host Handbook. 

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APPETIZERS:

LOVE & CUDDLIN’ STUFFED MUSHROOMS

Ingredients:

1/2 cup Garlic bread crumbs

1 teaspoon Worcestershire sauce

1 package of large whole mushrooms with the stems removed and diced

1/2 cup of cooked, crumbled sausage

1 egg

2 tablespoons butter

Instructions:  Cut the stems from the mushrooms and carefully scoop out the tops without breaking them apart and dice the stems.

Place the mushroom caps with the scooped side up on a baking sheet.

Combine the remaining ingredients with the diced stems and mix thoroughly.

Fill the mushroom caps with the mixture (save a little bit of the breadcrumbs for the top) and sprinkle with breadcrumbs and drizzle melted butter over the top.

Cook at 350 degrees until lightly browned (approximately 20-30 minutes).

*You can substitute the sausage for diced lobster. 

 

THE BRIDEZILLA SALAD

Ingredients:

1 pound mixed salad greens

1/2 cup sliced almonds

1/2 red onion, thinly sliced

4 ounces crumbled blue cheese

1 cup raspberry vinaigrette dressing

Salt and pepper to taste.

Instructions: Mix the ingredients together and drizzle the dressing on top.

 

ENTREE:

 

WEDDING DAY STUFFED CHICKEN

Ingredients:

2 cups of cooked white Rice

1/2 cup chopped mushrooms

1 can cream of mushroom soup

~3/4 stick of butter

1/2 cup chopped green onion

1 teaspoon Worcestershire sauce

Salt and pepper to taste

4 tenderized chicken breast fillets

1 cup garlic flavored bread crumbs

Mix the white rice, cream of mushroom soup, Worcestershire sauce, sautéed onions and mushrooms, 1/4 stick of butter, salt, pepper, and 1/4 cup of garlic bread crumbs.

Instructions:  Tenderize the chicken fillets with a meat tenderizer.  At the edge of one end of the chicken fillet, place about 1/2 cup of the rice mixture and roll the chicken fillet around the rice.  Place the chicken fillet into a baking pan with the free edge facing down.  Microwave the remaining butter for 10 seconds and drizzle over the chicken breast.  Lightly sprinkle the garlic flavored bread crumbs over the buttered breast.

Cook at 375 until done (approximately 40 minutes).  Check with a meat thermometer to determine if the meat is done.

  

THE CASSEROLE OF HONOR

Ingredients:

2 bags of frozen broccoli

1 tube of Kraft garlic cheese

½ cup jalapeno jack cheese

2 cans of Campbell’s cream of mushroom soup

1 can of Campbell’s cream of celery soups

½ diced onion

½ stick of butter

Salt and pepper to taste

 

Instructions:  Heat the oven to 350F. Thaw out the frozen broccoli and drain the water. Melt the cheeses in a saucepan and add the creamed soups.  In a separate pan, sauté the onions with the butter until golden brown.  Add the browned onions to the cheese mixture.  Pour the cheese mixture over the broccoli in a 9 x 12 baking dish. Sprinkle garlic bread crumbs over the top of the casserole, cover and bake for 1 hour and 15 minutes or until browned and bubbling.  Allow to cool on the counter for at least 10 minutes before serving.

DESSERTS:

THE BEAUTIFUL BRIDE CAKE

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 large egg whites (3/4 cup)

3/4 cup milk

2 teaspoons vanilla extract

White frosting

Various cake decorations for the dress

A mini plastic doll (~ 6 inches tall) for the bride

Instructions:  Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

When cool, cover the cake with the frosting and then place the plastic doll approximately 1/3 of the way into the cake in the middle on top.  Create a wedding gown with white frosting on the doll and build it around the doll blending into the cake.  Decorate the dress with the cake decorations. 

 

COCKTAILS FOR ADULTS:

THE BEST MAN

1 oz. vodka

1/2 oz. triple sec

1/2 oz. lime juice

1/2 oz. cranberry juice

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

* Note - if this party is for teenagers, simply omit the vodka.

THE BRIDAL BOUQUET

1 oz. vodka

1/2 oz. triple sec

1/2 oz. lime juice

1/2 oz. cranberry juice

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

 

BACHELORETTE PARTY IN A GLASS

4 oz. Hypnotiq® liqueur

2 oz. Malibu® coconut rum

2 oz. pineapple juice

Combine all ingredients over ice in a cocktail shaker and shake well. Strain into a martini or cocktail glass and serve.

 

THE MOTHER IN LAW

1/2 shot Godiva liquor

1/2 shot Bailey’s Irish cream liquor

Fill the coffee mug with 1/2 coffee and 1/2 milk to taste

Top with whipped cream

 

Mix the liquors together in a shaker and strain into a coffee mug. Fill the mug with coffee and milk to taste and top with whipped cream.

 

*If this party is for teenagers, omit this drink and make hot chocolate with marshmallows and whipped cream on top.  Then, top it off with chocolate sprinkles.  

 

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