Category: Party Ideas

4 Ingredient PB&J Cookies

From Craftyconfessions:

Ingredients:

1 C creamy peanut butter

1 C sugar

1 egg

Jelly

Preheat the oven to 350 degrees.

Mix PB, egg, and sugar together and mix well.

Make 1 inch balls on a greased cookie sheet. Make little dent/ditch with your finger and fill with jelly.

Bake at 350 for 11 minutes. Let them cool before you try to eat them or they will fall apart.

Deviled Egg Chicks

Cut eggs to remove yolks as in picture.
Using your favorite deviled egg recipe, prepare filling.
Fill eggs and replace top. Use a bit of black olive and carrot to make eyes and nose. Cute for Easter!

Bunny Napkins

Reblogged from GoodHousekeeping

Step 1

Take a solid-colored square napkin, and starch it for optimal workability. Thinner napkins work better, so choose a linen napkin over a thick cotton one.

Step 2

Fold the napkin in half.

Step 3

Fold the napkin in half again, to form a long rectangle.

Step 4

Fold the right and left sides up to meet in the center, forming a point at one end.

Step 5

Repeat with the opposite corners.

Step 6

Fold the side corners in so they meet in the center, but don’t fold exactly straight. Pull up above the center point, and you’ll start to see the ears shape up. The napkin will form a kite shape.

Step 7

Gently turn your napkin over.

Step 8

Fold the bottom point up, so that it is roughly 1” above the center of the napkin.

Step 9

Carefully, turn the napkin over again.

Step 10

Roll the left side over, slightly past the center of the napkin.

Step 11

Fold the right side over, tucking the end into the pocket you created on the left side, holding your napkin together.

Step 12

Turn the napkin upright, separating the bottom to form a base. Fluff your bunny’s ears.

Step 13

Cut three pieces of string; knot together in the middle. Slide a safety pin through the back of the folded napkin, through the center of the knot, through the button’s opening, then back into the napkin; clasp.

Smashed Hot Potatoes

From the pioneerwoman

Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown

Crepe Paper Flowers, for Cinco De Mayo

Reblogged from honestlywtf:

You’ll need:

6 – 7 pieces of 180 gram florist crepe paper cut into 20″ x 30″ sheets (it’s important to use heavyweight crepe paper for it’s stretchiness and strength)

6 – 7 small binder clips or large paper clips

16 gauge floral wire (last seen here)

heavy duty scissors

First, lay out the sheets of crepe paper and fold each one into an accordion. The folds should measure about 2-3 inches thick and should be creased along the natural, horizontal lines of the crepe paper. Don’t worry about the folds being absolutely perfect! (Click on images to enlarge)

Keep each bundle bound together by a small binder clip or large paper clip.

Working with the outer color first, gradually trim down the length of each sheet in 1-2 inch increments. This will ultimately give the flower its depth.

With scissors, trim the ends into rounded and pointy shapes. Again, don’t worry about being too precise – irregularity will make the flower look more natural! Realign the binder clips to the center of each bundle.

Cut along the folds of each bundle . . .

. . . until the scissors hit the edge of the binder clip, leaving the center uncut. Repeat the same steps on all four sides.

Unbind each bundle. Lay the sheets on top of each other with the largest, outer color on the very bottom and the smallest, innermost color on top. Be sure to center the sheets as best as possible. Then, start folding all the layers into an accordion.

Roll the bunch inwards and tie a piece of floral wire around the middle.

Secure the wire by giving it a few twists. Fan out the folds, exposing the strips of the first layer.

Gently peel forward one strip at a time and using both hands, stretch the paper open.

I suggest peeling forward every other or every two strips to give the flower a more organic look. And remember to constantly fan out the bundle since some strips may be tucked away between other layers. Once the first layer is done, move onto the next layer and color.

Slowly and gently peel forward all the strips from each layer. Though you might have to adjust some of the petals, the flower will naturally take it’s own shape.

Continue peeling the layers. If a strip is too big or out of place, feel free to use scissors to trim or shape it.

Soon enough, your crepe paper flower will be finished. And I dare you to make just one!

Tie a few into a tree . . .

. . . or hang them from a chandelier! But most importantly, HAVE FUN!