Roaring 20's/ Great Gatsby Party Spread

The flappers, the decadence, the thrill of pretending to violate prohibition laws of days gone by... Who doesn't love a Roaring 20's or Great Gatsby themed party...?  I personally did this spread for a birthday party but it works great for a New Year's Eve party as well.  Here, I give recipe ideas that are easy yet fancy as well as I had both vegetarian and gluten-free diet guests to accommodate, so this party is in true Gatsby form in order to serve a wide variety of pallets for all those crazy party guests...Enjoy!!!

On the Menu
Caviar Platter

Crudites Cups

Mini-Shrimp Cocktail 

Lisa's Famous Artichoke Dip 

Crab Stuffed Mushrooms

Steak & Scallops with Mashed Potatoes Martinis

Champagne & Chocolate Cupcakes

Caviar Platter - I can in no way afford Russian Beluga caviar (approximately between $30-$250 per oz)  but did splurge to bring my spread to that fancy level with black lump fish caviar and wild salmon roe caviar, which both range approximately $10-15 per 2 oz. jar.

Ingredients:

2.5 oz jar of black caviar
2.5 oz jar of  salmon roe caviar

1/2 red onion, diced

2 hard boiled eggs, peeled, chopped

1 pkg. of neufchatel cream cheese, soften

1. On your serving platter, begin with spreading the cream cheese in the center of the dish, leaving a 1" margin from the rim of your dish.
2. Place red onion and eggs around cream cheese in an order or design of your choosing.
3. Top cream cheese with half of the black caviar and half of the roe.
4. Serve with preferred crackers (I used GF crackers)

Crudites Cups - Requires small individual cups to serve in.

Ingredients:

3-4 stalks of celery

1/2 head of broccoli

3-4 carrots

2 cups preferred ranch dressing/ dip

1. Thoroughly wash all vegetables.
2. Cut celery into approximately 3" sections, then slice lengthwise into thirds.
3. Peel carrots, cut into approximately 3" sections, then slice lengthwise into pieces similar to the size of your celery sticks.
4. Cut broccoli into individual florets.
5. Fill each individual appetizer serving cup with preferred dressing or dip (I used
   
   Greek yogurt based dressing to accommodate my GF diet guests, as well as it is a much healthier alternative to normal salad dressings and vegetable dips) about 1/4 full.
6. Arrange celery and carrot sticks in the "back" portion of the cu, and place the broccoli floret in the front.            

Mini-Shrimp Cocktail - Requires small individual cups to serve in.

Ingredients:

1/2 lbs cooked shrimp, peeled, tail-on, de-veined (or a shrimp ring platter)

2 cups cocktail sauce

1. Fill each individual appetizer serving cup with preferred cocktail sauce, about 1/4 full.
2. Arrange about 4 shrimp tails in cups, tail up and hanging over the side of the cup.

Click Here for Lisa's Famous Artichoke Dip

Crab Stuffed Mushrooms - ingredients may need adjusting based on size of mushrooms you use.

Ingredients:

1-2 pkgs of large, whole Bella Mushrooms caps, stems and inner rims removed, thoroughly washed

1 can of real crab

3/4 cup panko bread crumbs

3/4 cup monterey jack cheese shredded
1/2 cup sour cream
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. old bay seasoning
1 tbsp. worcestershire sauce
1 tbsp. fresh lemon juice

1. Preheat oven to 350 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier cleaning) and grease pan or spray with olive oil cooking spray.
3. Arrange mushrooms "up-side-down" on baking sheet so the cups are face up.
4. In a mixing bowl, blend all ingredients together, except the mushroom caps.
5. Scoop 1-2 tbsp. of mixture (depending on size of caps) into mushroom bases.
6. Cook for approximately 10-12 minutes or until cheese is completely melted and mushrooms brown slightly around the edges.

Steak & Scallops with Mashed Potatoes Martinis - Requires martini glasses (either plastic party ones or real glass ones) and cocktail toothpicks.

Ingredients:

1-2 7oz New York Strip/ Boneless Sirloin Steak
3 tbsp garlic paste
salt & pepper to taste

1/2 - 1 lbs. cocktail scallops
2 tbsp butter
1/4 cup white wine
1 tsp red pepper flakes

8 cups mashed potatoes

1. Prepare barbecue grill to medium - high heat, depending on meat rareness preference.
2. Trim fat from sirloin steak.
3. Spread 1 tbsp. per steak (assuming 2 are being used) of garlic paste evenly over each steak.
4. Season with salt and pepper to taste.
5. Grill steaks to desired rareness (I prefer Medium, so about 5-8 minutes each side).
6. Remove from grill and set aside on plate.
7. In a skillet melt butter over a medium heat.
8. Add last tbsp of garlic paste and wine.
9. Toss in cocktail scallops until each scallop is well coated with butter and wine mixture.
10. Raise heat to medium-high heat and sprinkle with red pepper flakes.
11. Sear scallops and shake skillet to "roll" scallops to get an even sear on all/ most sides.
12. Spoon mashed potatoes into martini glasses to make them half way full.
13. Cut steaks into 1-2" pieces, and skewer steak and scallops alternating on cocktail toothpicks (I did some that were purely scallops for those guests preferring to avoid red meat, and steak only for those that don't eat shellfish).
14. Place completed toothpick skewers into mashed potatoes and serve.

Champagne & Chocolate Cupcakes - For these cupcakes, I used both chocolate and yellow cake mixes, and alternated between triple chocolate fudge icing and cream cheese icing as the base.  I used gold, white and chocolate sprinkles and gold and pearl dragees, alternating between different flavor combinations as well as found champagne bottle cupcake toppers (which served as the 'birthday wish candles for a birthday party).

My Speakeasy Table is where I served the champagne and champagne accessories, which
can also serve as dessert for those who want to pass on cupcakes (but who would do that, right?) Strawberries are a natural accompaniment for champagne (and chocolate dipping sauce is a natural accompaniment to strawberries).  In addition, other berries can be dropped into the champagne to enhance the flavor of the drink as well as have champagne soaked berries at the end of the cocktail. 

Speakeasy Table:
Gold & Pink Champagne
Fresh Strawberries w/ chocolate dipping sauce
Fresh Raspberries & Blackberries
Ferrero Rocher Fine Hazelnut Chocolates

More Decoration Ideas:

Fiddy had his tux on...!

Channeling Daisy...

Halloween-themed Party Food Ideas

This post brings awesome but quick and simple Halloween party ideas (plus a few recipe tips and tricks) to turn your Halloween Party table into a featured attraction of the party, rather than an afterthought.  Couple ideas from here along with my Amazing Halloween Cocktails, and you're sure to be a hit with your guests, eager for your next Halloween celebration.  Don't forget to also check out 'The Walking Dead' Screening Party post for more Halloween and zombie apocalypse party decoration and food ideas...Enjoy!

On the Menu

Bloody Brain Shrimp

Pumpkin Face Veggie Tray

Real Deviled Eggs

Skull Meat & Cheese Tray

Jack O' Lantern Sliders

Dexter Blood Splatter Cupcakes

Bloody Brain Shrimp - This is a super easy and fun way to serve your guests shrimp cocktail.  I do recommend using a brain gelatin mold which are pretty common around this time of year or available at Amazon.

Ingredients:

1 - 1 and 1/2 lbs shrimp, cooked, peeled, de-veined, tail-off

1 box of  gelatin 

cocktail sauce

1. Prepare gelatin per box instructions.
2. Pour shrimp into the brain mold and pour gelatin all over and mix in well. Be sure to pack the shrimp in tightly.
3. Refrigerate for gelatin set as per the amount of time recommended on the gelatin box instructions.
4. Remove from plastic mold, drizzle with cocktail sauce and pool around the base as desired.

Pumpkin Face Veggie Tray - a cute idea to arrange your veggie tray for the party is to make the carrots into the shape of a pumpkin.  We all know carrots are usually the most popular veggie at a party! Then simply use black olives, purple grapes, etc. to fill in eyes, nose and mouth.  Then use any other veggie (or veggies) you desire to be the background.  I simply used broccoli florets because that is typically the second most popular veggie at my parties.

Real Deviled Eggs

Ingredients:
6 hard boiled eggs

1/4 cup onion, minced
1/4 cup marinated jalapenos, minced
1 cup olive oil mayonnaise
1-2 tbsp. chipotle flavored mustard
1 strip of red bell pepper, cut into small triangles making 16
1 tsp. red pepper

1. Take peeled hard boiled eggs, and cut in half length-wise.
   
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion, jalapenos and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Put red bell pepper triangles at one end of each egg (as horns or eyes, whichever you see fit)
6. Sprinkle each egg with red pepper and serve. 

Skull Meat & Cheese Tray - You can set up a meat and cheese tray pretty easily with

whatever cuts and varieties you and your guests like.  An easy way to add Halloween flair is to build your meat cuts around a skeleton head (I go ahead cover mine with plastic wrap just in case the plastic is not meant to be touching food because of paint and what not) and then circle the bottom with your cheeses. (see picture above)

Jack O' Lantern Sliders - Anyone who likes cheeseburgers loves sliders as a party food item.  The fun part of Jack O' Lantern sliders is carving little faces into each slice of cheese.  ALthough this is a bit time-consuming, I do it as part of my pre-cooking and have it done the day before the party.  ANd it's lots of fun to come up with unique faces (makes for a great kid activity also)!

Blood Splatter Cupcakes - Even though this show is over, Dexter fans still love this Halloween party dessert.  Another fun twist but very easy effect.
Ingredients:

1 box of red velvet cake mix
3 eggs
1/4 cup coconut oil
1 and 1/4 cup water
1 can of cream cheese icing
1 cup of powdered sugar
1/2 cup of milk
red food coloring

1. Bake cupcakes as per the box instructions.
2. Allow cupcakes to cool completely, then ice with cream cheese icing.
3. Mix powdered sugar and milk to make your own icing.  Add more milk or less depending on the consistency you want (somewhat thinner and lighter given that this will be your blood splatter) Add red food coloring to get the desired red color.
4. Transfer cupcakes to your serving dish and place in a cleanable area (I actually took mine outside)
5. Using a small spatula, take some of your red icing and literally throw it onto your cupcakes to get a random splatter effect.

The Best American Flag Cake - 4th of July Celebration

American Flag cakes are pretty common for 4th of July, but my version is simply the best, and I can say that without any arrogance.  It's Jell-O infusion makes this a perfect cake for summer and in my family the saying goes, "There's always room for Jell-O cake!"  Between a slice of this cake and indulging in my Patriot-tini, you'll truly enjoy the American colors in some very sweet treats.

Ingredients

1 bx. white cake mix (ingredients needed: eggs, *vegetable oil and water)

1 small box of blueberry/ berry blue instant Jell-O

1 small box of cherry instant Jell-O

1 tub of cool whip/ whipped cream

Fresh strawberries, stems removed and cut in slices

Fresh blueberries

1. Prepare the cake mix as directed on the box.
2. Allow the cake to completely cool.
3. Poke holes all over the cake approximately 1-2" apart.  I personally use a chopstick to get the right size of holes (see picture).
4. *Prepare both cherry and berry blue Jell-O's as per the box instructions in two, separate bowls.
5. Pour the Jell-O into the cake holes, alternating colors in rows, usually four rows total, two each color (see picture)
   
6. Cover and refrigerate the cake for approximately 4-6 hours to allow the Jello-O to set up inside the cake.
7. 'Ice' the cake with the cool whip.
8. Place blueberries in a square in the upper left hand corner of the cake (this makes the star section).
9. Place strawberry slices in rows (making the red stripes).
10. Serve immediately and keep leftovers refrigerated...Enjoy!

*Tips: 1) I personally prefer to use coconut oil over vegetable oil. 2) If you are just making one cake, preparing only half of each Jell-O flavoring should suffice, otherwise you will end up with a lot of left over Jell-O mix.

The Patriot-tini - 4th of the July Celebratory Libation

Anyone who follows my Instagram account knows I am a huge patriot, a strong believer in American values and an avid supporter of troops and all they sacrifice to ensure our freedoms; as several of my close family members have served or are currently serving. Independence Day is indeed not just a tradition but a true celebration in my life and without a doubt, we celebrate big with family, barbecue and even though I stay on the healthy side of celebrations, I refuse to have a 4th of July pass without having one Patriot-tini and a slice of my American Flag Cake.  This libation is so festive and delicious, it's impossible not to get inspired and into the spirit of this important holiday!
Update: As it turns out we have the New England Patriots playing in Superbowl LI 2017, so this libation works perfect for a team-themed libation and pairs well with my Posh Super Bowl Menu!  And if you're rooting for the other team, check out the Falcons-tini here.

Ingredients
2 parts vodka
1 part Curacao
1/2 part - approximately 2 tbsp. grenadine
ice
whipped cream
Optional rim garnish:
Red, white and blue sprinkles
Red, white and blue icing

1. Empty approximately 1 tbsp. of each of the colored sprinkles onto a flat plate and mix together.
2. Decorate the rim of your martini glass in third sections with each color of icing.
3. Roll the martini glass on its rim through the sprinkles where you put the icing to stick the sprinkles to the rim.
4. Add vodka, Curacao and ice into a martini shaker and shake vigorously.
5. Pour into the martini glass.
6. Place a spoon at the edge of the martini glass, up side down and slowly pour the grenadine over the spoon into the glass (this creates the layered effect) and the grenadine will sink to the bottom of the glass.
7. Top with a spiral of whipped cream (from the can) and sprinkle with red and blue sprinkles...Enjoy!

Please drink responsibly...and Here's to America!

Mother's Day Brunch Spread

Even though my own mother has passed, we still honor her memory each year with a traditional Mother's Day Brunch. 
When it comes to Mother's Day brunches, I try to keep the spread beautiful, feminine and delicate, while still providing all the savory items of a well-rounded brunch. This brunch spread accomplishes that and simply omit the breakfast sausage from the Frittata ingredients to make this a vegetarian spread, if that is Mom's lifestyle.  Although we now celebrate Mother's Day with just two people, this spread can easily feed 4-6 people.  I hope this brings your families close and honor all the wonderful moms out there including all past, present and future moms!

On The Menu

Whole Wheat Silver Dollar Pancakes with Lemon Mousse & Fresh Strawberries

Frittata

Cheese Hash Casserole

Apple Rose Breakfast Rolls

Pearl & Crystal Strawberries

Recommended Beverage: Raspberry Bellini

Whole Wheat Silver Dollar Pancakes with Lemon Mousse & Fresh Strawberries

Ingredients - makes about 21 pancakes:
1 cup whole wheat flour
1/2 cup milk
1/4 tsp. salt
2 eggs
1/2 cup water
3 tbsp. melted butter
1 cup Lemon Mousse Filling (click for recipe, better if made night before) for every 2 servings
4 fresh strawberries, stems removed and sliced, for every 2 servings
Optional - pancake syrup

1. In a mixing bowl, combine flour, milk, salt, eggs, water and 2 tbsp. of melted butter and mix well until batter is smooth without any lumps.
2. In a skillet, or on a griddle, melt one tbsp. of butter over medium heat.
3. Pour batter into the skillet (or onto the griddle) to make 4" diameter circles. (Ex. 3 silver dollar pancakes should easily fit in a regular sized skillet)
4. When bubbles on the top form, flip the pancake over to cook the other side for approximately the same amount of time as the first side, or until golden brown.
5. Repeat until all batter is used.
6. Place 4 silver dollar pancakes (or more if desired, but  is the common number served) on each individual's plate.
7. Sculpt a strip of Lemon Mousse across the pancakes (see picture)
8. Place sliced strawberries as desired (on the mousse, sprinkled across plate, etc.)

The Lemon Mousse and strawberries provide good sweetness to the pancakes, but I provide syrup on the side as an option for guests with a very evolved sweet tooth!

Frittata
Ingredients:
1 tbsp. extra virgin olive oil
1/4 cup minced onion
2 cloves of garlic, minced
1 medium-large zucchini, end removed and cubed
4 handfuls of fresh spinach
3/4 cup sliced Bella mushrooms
1 tsp. garlic powder
1 tsp. onion powder
Salt & pepper to taste
6 whole eggs or egg substitute
1 cup shredded cheddar cheese
Optional - 1 pk. of frozen cooked breakfast sausage patties, thawed and cubed (approximately 1 and 1/2 cups)

1. Pre-heat oven to 350 degrees F.
2. Heat oil in a skillet over medium heat
3. Saute onion and garlic for approximately 5 minutes.
4. Add about an inch of water the skillet and add cubed zucchini and the spinach.  Cover and let vegetables steam for about 10 minutes or until spinach begins to wilt.
5. Drain any excess liquid and return to heat.
6. Add in Bella mushrooms, garlic powder, onion powder (and sausage as desired).  
7. Stir well to blend to blend flavors.
8. As mushrooms begin to cook, change heat to low and cover to finish cooking through for a few more minutes or until mushrooms are soften.
9. Drain all excess liquid, pour veggies (and sausage) into a baking dish.
   
10. Add the eggs and 1/2 cup of the shredded cheese. 
11. Mix well until egg yolks are completely broken and cheese is well distributed throughout the mixture.
12. Cover the top with the remaining cheese and bake in oven for approximately 15 minutes or until cheese is completely melted or a little longer if you prefer a crusted cheese top. 

Cheese Hash Casserole
Ingredients:
1 pk of frozen shredded potatoes, hash browns (approximately 4 cups) somewhat defrosted (i.e out of freezer for about 15 minutes).
2 cans of cheddar cheese soup
1/4 cup chopped onion
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. red pepper flakes
2-3 cups shredded cheddar cheese

1. Pre-heat oven to 350 degrees F.
2. In a baking dish, combine hash browns, soup, onion, garlic powder, onion powder, red pepper flakes and 1/2 of the shredded cheese.
3. Mix well until soup and cheese are evenly distributed and mixed into potatoes and onions.
4. Cover the top with the remaining cheese.
5. Bake for approximately 20 minutes or until cheese is completely melted, or a little longer if you prefer a crusted cheese top.

Don't Forget the Apple Rose Breakfast Rolls & Pearl & Crystal Strawberries

Cinco de Mayo Fiesta! Spread

Lisa's Cinco de Mayo Party Spread

It's FIESTA TIME!!  

Although a Cinco de Mayo party might be all about the margaritas, here a few of my favorite things to include for festive fanfare and easy decoration.

On the Menu:

7 Layer Taco Dip & Tortilla Chips

Taco Bar

Chicken Sour Cream Enchilada Cupcakes

Mexican Corn on the Cob

I used Mexican blankets from previous trips to Mexico and
draped them on my ceiling to create a cantina/
Mexican food market type look.  Simple and cost
effective, as well as festive.

Dessert: Piñata Cupcakes  
Libations: Tequila Lime Jell-O Shots, Flan-tini & Key Lime Margarita

7 Layer Taco Dip is a pretty common recipe and easy to make: Simply layer in your serving dish as follows if you are making for the first time: 

1) on the bottom of your dish, a layer of re-fried beans is first as the base (sometimes people add taco seasoning to the beans, but can be served without as well.)

2) then  a layer of sour cream 

3) follow with a layer of guacamole 

4) next a layer of salsa 

5) then a layer of shredded cheddar cheese 

6) add a thin layer of shredded lettuce 

7) last, add a layer (sprinkle) of diced fresh tomatoes.  Some people also add some sliced black olives, but this is also a preference and can be served with or without.  Serve with a bowl of tortilla chips nearby.

The Taco Bar is also a very easy set-up  but is so much fun because it allows your guests to get exactly what they want and how they want it.  First begin with your proteins.  For this spread, I chose lean ground beef with taco seasoning added as per package instructions, and black re-fried beans to accommodate any vegetarian preferences. Other options can include shredded chicken, pork and/ or shrimp.  Next, provide your toppings: Here, I used chopped onions, tomatoes, shredded cheese and shredded lettuce.  On the side, I also included fresh avocado slices.  Then, provide the dips for toppings: salsa, sour cream and guacamole.  The best way to take any taco bar to the next level is to last, provide hot sauce options.  

It's better if this goes beyond your basic Tobasco sauce, but provide several choices and degrees of hotness.  Not only does this really allow for each individual to "spice" up their dish in a unique way, but often times a friendly competition materializes! Last, provide corn taco shells and small tortillas wraps for those who prefer soft tacos. 

Chicken Sour Cream Enchilada Cupcakes - makes 12 servings

Ingredients:

12 sheets of egg roll wrappers

4 tbsp. of extra virgin olive oil

4 cups shredded, cooked chicken

1 can of red enchilada sauce

1 tsp. garlic powder

1 tsp. red pepper flakes

1/4 cup minced onion

2 cups shredded cheddar cheese

2 cups sour cream

Tortilla chip strips (optional)

Ex. 1 cooked Enchilada Shell (Egg roll wrapper in large 6-cup muffin pan.)

1. Pre-heat oven to 350 degrees F.
2. Form egg roll wrappers in a large, greased muffin tin.  This is usually a six-cup tin as opposed to the smaller 12-cup muffin tins.  These will resemble mini-taco shells formed for taco salads (see picture)
3. Drizzle the egg roll wrappers with extra virgin olive oil and use a a kitchen brush to coat the sides of and overlapping tops.
4. Place in oven and cook for about 7-10 minutes, or until the wrappers bubble and "fry" up to a crisp.
5. Remove from heat and allow to cool until no longer hot.  
6. Repeat with the other six egg roll wrappers if using a six-cup muffin tin.
7. In the meantime, mix chicken, enchilada sauce, onion and spices and cook in a skillet over medium heat.  
8. Cook for about 10 minutes or until flavors are well blended and onions begin to soften.  Remove from heat.
9. Fill the taco shell cups with a thin layer of shredded cheddar cheese on the bottom, then a thin layer of sour cream, a generous layer of the chicken enchilada mixture and top with another layer of cheese (more than what was used on the bottom layer).  Cups should be near full.
   
10. Return to the oven and cook until top cheese layer is fully melted.
11. Remove from oven.  Allow to cool for a just a few minutes.
12. Dollop a generous spoonful of sour cream to fully fill the taco shell cup, and garnish with tortilla chip strips (optional)...Serve immediately and Enjoy!

Mexican Corn on the Cob - makes 15 servings

Ingredients:

5 ears of corn cobs, shucked

2 tbsp. butter

2 tbsp. sour cream

1 tsp. chili powder

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. salt

2 tbsp. Mexican queso fresco cheese - crumbled

1. Fill a large pot with a few inches of water, add the shucked ears of corn and steam for approximately 15 minutes over a medium heat or until corn becomes a brighter yellow color and emits a corn scent.
2. Remove from pot with thongs and allow to cool enough to handle. 
3. Cut into thirds to make 15 hand-held cob servings.
4. Melt the butter in a large skillet over medium heat and add corn cobs to the skillet.
5. Saute the cobs in the butter until the corn absorbs most of the butter.
6. Add in the sour cream and saute until the corn absorbs the sour cream.
7. Remove from heat, and season the cobs with all the spices evenly.
8. Place on serving dish and sprinkle with queso fresco crumbles and serve...Enjoy!

Easter Sunday Brunch

A few of our family's Easter traditions include a Puppy Easter Egg Hunt, watching 'The Ten Commandments' and having a big Easter Day Brunch.  Although I may alternate a few of these items here and there, these are all the dishes I serve in my Easter Brunch spreads.  I hope you and your family enjoy these delicious recipes and also gives you great ideas of your own!
                                              On the Menu

Eggs in a Basket with Bacon Handles

Cinna-Bunnies

Roasted Sweet Potato 'carrots'

Apple Rose Breakfast Rolls

Easter Basket Cupcakes

Beverages:

Mimosas

Peep-tinis

"HOP"py Easter IPA

Eggs in a Basket

Ingredients - Makes 6-8 Baskets:

2-3 red potatoes - shredded/ raw hash browns

Spray Olive oil

3 tbsp extra virgin olive oil

6-8 eggs

3-4 strips of bacon

tin foil

1. Heat oven to 350 degrees F
   
2. In a well greased muffin pan, arrange shredded potatoes/ hash browns in six cup to cover, bottom, walls of cup and have a slight over hang outside of the cup.
3. Put in oven and cook approximately 15 minutes, or until the 'overhang' potatoes start to brown.  
4. Meanwhile, cook bacon over medium heat in a skillet.  Cook to slightly under-done, and not to a crisp (bacon should still be pliable)
5. Remove hash brown cups from oven and brush with more olive oil on the inside and edges of hash brown cups.  Return to oven for about 10 minutes (if the outer, overhang edges get too crispy, place a piece of tin foil loosely over the top of the muffin pan.
6. Remove muffin pan from oven and add one egg to each hash brown cup.  Return to oven and increase heat to 375 degrees F.
7. As egg whites begin to turn white, remove from oven.
8. Bend a piece of bacon over the sides of each hash brown cup and insert tips into the egg white so that an arch forms (the basket handle, refer to picture.)
   
9. Return to oven and bake an additional 5 minutes, or until bacon is fully cooked and eggs are firm. (Note: If your bacon and eggs are cooked fully, cover with tin foil and allow to cook or return to oven but turn off heat, so that bacon, egg and hash browns adhere to each other).
10. Use a knife to loosen basket edges, and use knife and spoon to lift basket out of muffin tin to your serving dish...Enjoy!

Cinna-Bunnies

Ingredients-Makes 5 Bunnies:

Pillsbury Cinnamon Rolls (refrigerated tube)

1. Preheat oven as per instruction on tube.
2. Remove icing container and cinnamon dough from tube.
3. Separate the pre-cut cinnamon rolls.
4. Take a roll, and carefully unfurl it so it is a long strip of cinnamon dough.
5. Twist to make a loop (body of bunny), and twist twice more, smaller and tighter, so that dough comes together with the ends out (head of bunny and ears, refer to picture).
6. Take a few pieces of dough from each 'bunny ear,' and roll into a ball.
7. Place the ball at the bottom of the loop, to make the tail of the bunny body.
8. Repeat with other rolls, and cook in oven per tube instructions.
9. Apply the icing and serve...Enjoy!                           

Roasted Sweet Potato 'Carrots'

Ingredients- Makes 6 'Carrots':

6 sweet potatoes - long and tapered on an end, if available 

4 tbsp. butter

Preferred syrup (I recommend either pure maple syrup or I personally use sugar-free syrup)

1. Heat oven to 375 degrees F.
2. Wash and peel sweet potatoes to remove all of the skins.
3. As needed, cut one end to blunt it, and peel to taper the other end (shape to get a fat carrot shape)
4. Microwave potatoes for about 6-7 minutes, until potatoes are slightly cooked.
5. Remove potatoes from microwave, these may be very hot, allow to cool enough so that you can safely handle.  
6. Cut 1/4" slices into each potato without cutting all the way through and the potato remains connected on the bottom.
7. Brush or rub the butter onto each potato, allowing it to drip down into each slice.
8. Generously drizzle with syrup.
9. Roast in oven for approximately 20-30 minutes.  Transfer to serving dish...Enjoy!

Basic Mimosas

Mix orange juice and cold champagne.