1. Graduation menu set
Our oldest daughter graduates on Friday with both her bachelor’s and master’s degrees. She was able to earn bachelor’s degrees in Chinese and communications and a master’s in communications in just 4 1/2 years. We’re incredibly proud of her!
December graduations come at a pretty busy time of year. We’re having a small gathering for her on Friday and I’ve finally hammered down the menu. Usually, when you think graduation party you think of a spring/summer menu. I wanted something that would fit the season, but wouldn’t be too Christmasy.
I settled on Loaded Potato Soup and Velma’s Chili (both can do their thing in the slow cooker, while we’re at the ceremony). I’ll add a veggie tray, cheeseball and crackers to this. And a cake and maybe some cookies. Nothing fancy, but we’re not fancy people.
2. Easy Roasted Butternut Squash
I love this Butternut Squash side dish, but sometimes I want something even easier. Last week, I combined that Butternut Squash Skillet recipe with the Roasted White and Sweet Potato method to come up with a delicious, yet super easy dish.
I cut the squash in cubes. Then toss with olive oil, thyme, cinnamon, ginger and salt and pepper. It’s both amazingly easy and impressively tasty. I’ll do a full blog post for this one soon.
3. Three new recipes to be posted this week
I had a lot of success in creating new recipes over the past week. And I’ll have three of them for you on the blog this week!
Rosemary Goat Cheese Cornmeal Mini Muffins – These are wonderful to add to your appetizer line up or to serve as a side dish with dinner.
Salted Caramel Fudge – Simple, deeply chocolate fudge topped with a ribbon of salted caramel. Yes. It is as good as you’re imagining.
Coconut Fudge – Another delicious fudge variation. It’s so simple to make. It looks very pretty with the dark chocolate topped with white coconut. We loved this one!
What’s working in the kitchen for you this week?