evelyns entertaining blog

Friday, October 12, 2012

WITCHES' NIGHT OUT RECIPES

Everyone loved our ghoulishly delicious appetizers we served at our recent Witches' Night Out and we are happy to share the recipes:

SWAMP GOO DIP (Charleston Cheese Dip) 1/2 C. Mayo, 8oz. Cream Cheese softened, 1C. Grated Sharp Cheddar Cheese, 1/2 C. Grated Monterey Jack Cheese, 2 Green Onions Finely Chopped, Dash of Cayenne Pepper, 8 Ritz Crackers Crushed, 1 Package Bacon Bits. Preheat oven to 350. In a medium bowl, mix the mayo, cream cheese, cheddar cheese, monterey jack cheese, green onions, and cayenne pepper, and bacon bits. Transfer to a shallow baking dish. Top with cracker crumbs and bake for 15 minutes or until heated through. Serve with your favorite crackers.

WITCH EYE BITES (Water Chestnuts Wrapped in Bacon) 2- 8oz. Cans Whole Water Chestnuts, Drained, 10oz Soy Sauce, 1 lb. Bacon Cut Into Thirds. In a medium bowl, marinate the whole water chestnuts in the soy sauce 6 hours to overnight. Preheat oven to 350. Wrap each water chestnut in 1/3 bacon slice and secure with skewer and arrance on a large baking sheet. Bake for 12 to 17 minutes, or until the bacon is lightly crisp and evenly browned. Serves 8

TOAD HAIR CAKES (Coconut Mini Cup Cakes With Cream Cheese Frosting) 1 Package Coconut Cake Mix, 1/2 Cup of Butter, 8oz. Cream Cheese, 16oz. Powder Sugar, 1tsp. Vanilla, Sweet Coconut Flakes. Prepare cake mix according to package directions. Fill mini cupcake liners with prepared cake batter. Bake according to package directions. Let cool. To prepare the cream cheese frosting, beat together softened butter, softened cream cheese, and vanilla. Slowly add powder sugar. Frost mini cup cakes and sprinkle with flaked coconut.

CREEPY CRAWLING CRUSTACEANS (Marinated Shrimp) This recipe has been previously posted. Click on Recipes below to locate this one. It is from Holiday Evening of Design, September 2011. Enjoy!!

Tuesday, October 9, 2012

FALL ARRANGEMENTS

The chill in the air today tells me that Fall has arrived. Make entertaining easy with these easy Fall arrangements made from clippings from the garden and a few fresh flowers from the florist.

This is an easy arrangement made in a plant saucer holding oasis and filled with fall leaves, a variety of mums, fresh artichokes, and topped with a unique pumpkin. Great for a dining room table.

Take a decorative cachepot and add oasis. Fill the container with a variety of leaves including nandina, maple, pittosporum, and dogwood. Next add garden hydrangeas and fresh apples attached by florist pics. This is great for a sideboard or coffee table.

This arrangement screams Fall. Take a glass cylinder vase and put 2 large heavy duty rubber bands around it. Next take Indian corn (remove the husks) and place in between the rubber bands around the vase. Use a decorative ribbon to tie around the vase and hide the rubber bands. Fill the vase with a variety of fall leaves and flowers from the garden. To finish off this arrangement, add fall leaves and decorative gourds around the base of the arrangement. This is great for an entrance table or side board. Have fun decorating for the Fall season! Come in the shop for more great ideas on how to decorate your home for the holidays!

Wednesday, September 19, 2012

HOLIDAY EVENING OF DESIGN

Our recent Holiday Evening of Design was so much fun. Thanks to everyone who attended. We were able to raise $800.00 for the Barnwell County Museum. Enjoy our pictures of our beautiful tablescapes that were featured.

HOLIDAY EVENING OF DESIGN RECIPES

We had such a good time at our recent Holiday Evening of Design. The following are the recipes for some of the bites we served.

CARAMELIZED ONION DIP 1 C. Sour Cream 3 Tbsp. Robert Rothschild Farm Caramelized Onion Balsamic Spread 1 tsp. Parsley, minced Salt & Pepper to taste Mix all ingredients and spoon into nice serving dish. Serve with sea salt & cracked black pepper kettle chips.

GOAT CHEESE SPREAD 4 oz. cream cheese softened 4 oz. crumbled goat cheese 1/2 tsp Worcestershire sauce 2 tsp finely chopped onion 1/4 tsp black pepper Mix all ingredients and shape on to serving plate. Top with your favorite spread such as our Roasted Pineapple & Habanero Dip, or Hot Pepper Peach Preserves. Serve with your favorite crackers.

PEANUT BUTTER MINI PIES 1/2 C. Peanut Butter 8 oz. Cream Cheese 9 oz. Cool Whip 1 C. Powder Sugar 1/2 C. Milk Prepared Filo Shells (found in freezer section at Reids) Mix all ingredients and spoon in to filo shells. Freeze at least 2 hours. Top with chocolate syrup and peanuts. You can also put the entire mixture in a chocolate graham cracker crust for a full size pie.

Thursday, August 16, 2012

HOLIDAY EVENING OF DESIGN

It's hard to believe that it is time once again for our popular Holiday Evening of Design. This year's event will be Thursday, September 13, 6:30pm - 8:00pm. Once again we will be serving some of our favorite wines & festive appetizers. Join us for a fun filled evening filled with many great tips on entertaining and decorating this holiday season.

Tickets to this wonderful evening are $20.00 and benefit the Barnwell County Museum. Only 40 tickets will be sold and as of today, 8/16, we only have 20 tickets remaining. Call us today (803) 259-5130 to reserve your tickets. This is one fun event you will not want to miss!

Tuesday, July 10, 2012

We're Off To Market

It's hard to believe that we are heading back to market to find great new treasures you will have to have! Each time this year we travel to Atlanta to this country's largest market in search of the newest trends in gifts & home decor.

We will go through many buildings and many showrooms to find the unique items that makes our shop special.

And we will also see some of our favorite vendors and add all their great new additions.

We will report back to you on all our great finds as soon as we return. In the meantime, check our facebook page often as we post pictures while we are in Atlanta.