Last weekend I had the pleasure of working with several ladies to host a party to celebrate the engagement of the daughter of a good friend. With eight of us working together, we were able to all add our special talents to the event — and our pretty serving pieces! In case you would like some ideas for next time you host a party, I’m posting a few pictures. And I’m including the recipe for the food item I provided — Green Chili Corn Muffins. Enjoy!
Nancy outdid herself with the flower arrangements!
My friend Buffy made this wreath which I can save and use for several wedding events.
Isn’t this an adorable way to serve watermelon?
It was raining intermittently, so we put the bar on the front porch. It worked well!
Isn’t this a lovely dessert presentation? Debbie sliced a few pound cakes and arranged on a silver tray with strawberries and blueberries and whipped cream on the side.
Now for my recipe …
Green Chili Corn Muffins
These mini-muffins accompanied the barbecue pork and chicken. I made them the day before, refrigerated them, and microwaved them right before serving. This is a Paula Deen recipe. I often make these muffins to go with soup, but they’re good with anything!
1 1/4 cup cornmeal mix
1 cup shredded sharp cheddar cheese
One 8-oz can cream-style corn
1 cup sour cream
One 4-oz can chopped green chilies
1/2 cup canola oil
2 eggs lightly beaten
Preheat the oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl combine the cornmeal, cheese, corn, sour cream, and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined.
Fill each muffin cup about half full. Bake for 18-20 minutes. Serve warm.
Ready to mix up the batter!
Fresh out of the oven
I’ll leave you with one more picture from the Happy Empty Nester!