occasion: birthday party

Have you tried a paloma cocktail? This recipe is made with fresh grapefruit and lime juices, grapefruit soda, and tequila. It's fizzy and refreshing for summer!

Paloma Cocktail

tequila blanco

lime juice

fresh grapefruit juice

salt

ice,

grapefruit soda,

pink

lime wedges,

Divide the tequila and lime and grapefruit juices among the 3 glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge.

Hot ham and cheese pinwheels are an easy make-ahead appetizer recipe everyone will love! Customize the filling snack with your favorite meats and melty cheeses.

Ham and Cheese Pinwheels

Cooking spray

cream cheese, softened

tbsp. prepared ranch dressing

green onions, finely chopped

(8-oz.) packages crescent roll sheets

c. shredded sharp cheddar cheese, divided

c. shredded gruyere cheese, divided

egg,

poppy seeds

Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.&nbsp;

Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet&nbsp;that has egg wash to pinch and seal the log closed.&nbsp;

Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour&nbsp;or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses,&nbsp;and ham.

Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

Bite into a Philly cheesesteak slider stacked with griddled ribeye, golden onions, and melty Cheez Whiz. This mini sandwich recipe is a game day essential!

Philly Cheesesteak Sliders

lb. boneless ribeye steak

vegetable oil

yellow onion, chopped

kosher salt

tsp. black pepper

c. Cheez Whiz (homemade

(16-oz.) package dinner rolls

unsalted butter, melted

Worcestershire sauce

garlic salt

banana peppers, optional

Place the steak in the freezer until firm, 45 minutes to 1 hour.

On a secure cutting board, use a very sharp knife to slice the chilled steak,&nbsp;against the grain, as thinly as possible into shavings.

Heat a large cast-iron skillet over medium-high heat. Add the oil and allow it to heat until just smoking. Add the meat, onion, salt, and pepper, and allow the meat to sear without disturbing it for 5 to 7 minutes. Using a metal spatula, flip the meat and continue to cook, stirring frequently and chopping the meat with the spatula, until the meat and onions are nicely browned, 2 to 3 minutes more. Remove from the heat.

Place the Cheez Whiz in a microwave-safe bowl. Microwave on 50% power until pourable, 1 to 2 minutes, stirring every 15 seconds.

Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place the bottom half cut-side up on a sheet tray.

Scoop the meat and onion mixture into an even layer over the rolls. Stir the Cheez Whiz&nbsp;and spoon it evenly over the meat. Place the top bun cut-side down over the cheese.

In a small bowl, combine the melted butter, Worcestershire sauce, and garlic salt. Brush the slider buns with the butter mixture.

Bake until the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull the sliders apart and serve warm, with pickled peppers, if you like.&nbsp;

This guacamole recipe makes the perfect party dip, healthy snack, or taco topper! It's made with avocado, tomato, onion, lime juice, cilantro, and jalapeño.

Guacamole

c. chopped red onion

avocados

c. tomato

c. chopped cilantro

jalapeño,

Tortilla chips and fresh veggies,

In a medium bowl, combine the lime juice, onion, and salt. Let sit for 5 minutes.

Meanwhile, halve the avocados lengthwise and remove the pits. Using a spoon, scrape the flesh of the avocado&nbsp;into the bowl with the onion mixture. With a fork, or potato masher, mash the avocados, making sure to leave it relatively chunky.

 Add the tomatoes, cilantro, and jalapeño and stir together. Serve with tortilla chips and fresh veggies for dipping.&nbsp; <br>

Ree Drummond's no-bake peanut butter bars are the perfect bite. With a rich chocolate topping and chewy base, this dessert recipe is beyond easy and delicious!

No-Bake Peanut Butter Bars

c. semi-sweet chocolate chips

peanut butter

c. (2 sticks) butter, softened,

c. sugar

(12-oz.) box vanilla wafers

(12-oz.) bag semi-sweet mini chocolate chips

peanuts

For the topping: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes while you make the bars.

For the bars: Grease a 13-by-9-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar, 1 cup at a time.

Add the vanilla wafers to a food processor and process until they are in crumbs. Add the crumbs and mini chocolate chips to the peanut butter mixture, and mix until just combined. Spread it evenly into the buttered pan and set aside.

Pour the topping over the base. Spread it evenly and sprinkle with the peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Keep refrigerated as the bars and chocolate will soften at room temperature.

https://streaming.hearstdigitalstudios.com/845b551c-ec36-4efd-8eed-4070c908a66f/video_rover_16x9_1080p_hd_1715025834_55655.mp4

No-bake Peanut Butter Bars

Make these easy, flavorful antipasto skewers for your next gathering. Packed with meat, cheeses, and veggies, they’re the perfect make-ahead appetizer recipe!

Antipasto Skewers

olive oil

tbsp. red wine vinegar

Italian seasoning

ciliegine mozzarella balls, drained

red pepper

kalamata olives

salami (about 5 oz.)

basil leaves (about 1/4 c.)

bite-size pieces marinated artichoke hearts (from a jar)

cherry tomatoes

pepperoncini

Balsamic glaze, for drizzling

In a medium bowl, whisk together the oil, vinegar, Italian seasoning, and salt. Add the mozzarella balls to the dressing and toss to coat. Refrigerate for at least 15 minutes or up to 12 hours. Slice the roasted red pepper into 12 (1-by-1-inch) squares.

Thread the ingredients onto 12 (6-inch) wooden skewers in the following order: roasted red pepper (folded in half), olive, salami slice (folded into quarters), basil leaf, marinated mozzarella ball, artichoke heart, tomato, basil leaf, salami slice (folded into quarters), and pepperoncini. Place the skewers on a platter and drizzle with the balsamic glaze just before serving.&nbsp;&nbsp;

With red and green M&M's, these chocolate toffee cookie bars are a holiday treat! But you can switch up the candy color and make this dessert recipe year-round.

Chocolate Toffee Cookie Bars

unsalted butter

c. packed dark brown sugar

eggs, room temperature

vanilla extract

c. all-purpose flour

cornstarch

baking powder

c. red and green M&M's, divided

c. semisweet chocolate chips, divided

For the toffee: Line a 9-by-9-inch baking pan with foil. Spray the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil, stirring constantly until the mixture forms a golden caramel and the temperature reaches 290°F, 4 to 5 minutes.&nbsp;

Carefully pour the mixture into the prepared pan, allowing it to spread. Let the toffee cool and harden for about 20 minutes.

Place the toffee sheet in a large zip-top plastic bag and use a rolling pin to break the toffee into small pieces. There should be about 1 1/2 cups of toffee pieces.

For the cookie bars: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with parchment paper, letting the excess extend over the sides of the pan; spray the parchment with cooking spray.

In the bowl a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until the mixture has lightened in color and texture, 2 to 3 minutes. Reduce the mixer speed to low. Add the eggs, one at a time, and the vanilla, and beat until smooth, scraping the sides and bottom of the bowl as needed.

In another medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the butter mixture in 3 parts, mixing on low speed until fully incorporated after each addition. Scrape the sides and bottom of the bowl as needed. Using a rubber spatula, fold in 1 cup of M&M's, ½ cup of chocolate chips, and 1 cup of toffee pieces.

Spoon the batter into the prepared pan, pressing into an even layer. Sprinkle the remaining 1/2 cup of toffee pieces, 1/4 cup of M&Ms, and 1/4 cup of chocolate chips over the top of the batter.

Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.

Let the cookie bars cool at least 30 minutes before slicing.

Store the cookie bars in an airtight container at room temperature for up to 1 week.

https://streaming.hearstdigitalstudios.com/4a976201-5897-4422-bc17-00c846330765/video_rover_16x9_1080p_hd_1733762600_51356.mp4

How to make chocolate toffee cookie bars.

With layers of nutty malted whipped cream and bakery-fresh cookies, chocolate chip cookie icebox cake is the nostalgic no-bake dessert recipe of the summer!

Chocolate Chip Cookie Icebox Cake

(8-ounce) block cream cheese,

c. malted milk powder

c. heavy whipping cream

(16-ounce) packages supermarket chocolate chip cookies (from the bakery section)

chocolate chips

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 1 to 2 minutes. Add the powdered sugar, malted milk powder, and vanilla, and beat on low speed until combined, about 30 seconds. Scrape the sides and bottom of the bowl with a rubber spatula. Increase the speed to medium, and beat until smooth, 1 minute more.

Scrape the sides and bottom of the bowl. Add 1 cup of the heavy cream, and beat on low speed until smooth. Add the remaining 2 cups heavy cream, increase the speed to medium-high, and beat until firm peaks form, 3 to 4 minutes.

Spoon ¼ cup of the cream mixture into the bottom of an 8-inch springform pan, smoothing it into a thin, even layer with a spoon or offset spatula.

Top the cream mixture with a single layer of cookies, breaking a few as needed to fit. Spread about 1¼ cups of the cream mixture over the cookies, smoothing it into an even layer. Repeat with another layer of cookies, followed by another 1¼ cups of cream. Repeat the layering process once more. Finish with a final layer of cookies, then spread the remaining cream mixture over the top, swooping it decoratively with a spoon if desired. (You’ll have four layers total.) Sprinkle with the mini chocolate chips.

Refrigerate for at least 4 hours or up to 12 hours.

Run an offset spatula round the outside of the cake and remove the sides of the springform pan. Slice into wedges and serve.&nbsp;

https://streaming.hearstdigitalstudios.com/45861ef9-7e06-4c1a-abcc-607c33f2f50a/video_16x9_1080p_hd.mp4

How to make Chocolate Chip Cookie Icebox Cake

This pumpkin spice cupcake recipe is the perfect fall treat, complete with maple cream cheese frosting and packed with pumpkin pie spice. 

Pumpkin Spice Cupcakes

pumpkin pie spice,

baking soda

c. packed light brown sugar

c. vegetable oil

c. canned pure pumpkin puree

cream cheese,

tbsp. salted butter,

maple extract

For the cupcakes: Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, pumpkin pie spice, baking soda, and salt in a medium bowl.

Combine the granulated sugar, brown sugar, and vegetable oil in a stand mixer fitted with the paddle attachment and beat on medium speed until combined and lightened in color, about 2 minutes. Add the whole egg, then the egg yolk, beating well after each addition. Mix in the vanilla. Add the flour mixture in 3 additions, alternating with the pumpkin puree in 2 additions, mixing between each until the batter is smooth.

Divide the batter between the muffin cups. Bake until the cupcakes bounce back when gently pressed, 20 to 22 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes to a rack to cool completely, about 1 hour.

For the frosting: Meanwhile, combine the cream cheese, butter, and maple extract in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and fluffy, about 2 minutes. Beat in the powdered sugar, 1 cup at a time, until smooth, about 3 minutes.

Transfer the frosting to a piping bag fitted with a large star tip or a plastic zip-top bag with a corner cut off and pipe the frosting onto each cupcake. Dust with more pumpkin pie spice.

https://streaming.hearstdigitalstudios.com/1c21aa05-8ce1-47b0-8269-2c6cc7b685a1/video_16x9_1080p_hd.mp4

This hearty baked pasta recipe features sweet caramelized onions, savory mushrooms, two kinds of cheese, and a rich cream sauce with a crispy, golden finish.

French Onion Stuffed Shells

lb. onions, thinly sliced

kosher salt,

black pepper

lb. cremini mushrooms, sliced

dry white wine

thyme

garlic cloves, finely chopped

pasta shells (about 8 ounces)

(15-ounce) ricotta cheese

c. shredded gruyère cheese (about 8 ounces)

c. grated parmesan cheese (about 3 ounces)

beef broth

heavy cream

tbsp. balsamic vinegar

c. panko

chives

Preheat the oven to 400˚F. Butter a 9-by-13-inch baking dish. Heat 4 tablespoons of the butter in a medium skillet over medium-low heat. Add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper; stir. Cover and cook, stirring once, until the onions are softened and translucent, about 10 minutes. Uncover, increase the heat to medium, add the mushrooms and cook, stirring occasionally, until very soft and deeply golden, 15 more minutes.

Add the wine, thyme, and garlic to the pan and cook, stirring, until the liquid evaporates and the onions are caramelized, about 5 more minutes. Remove half of the onions and mushrooms to a cutting board to cool slightly. Finely chop.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta shells and cook 1 minute less than the package directs. Drain and add to the prepared baking dish.

Stir together the ricotta, egg, chopped onions and mushrooms, 1 cup of the gruyère, ½ cup of the parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Spoon the filling into the shells and arrange open-side up in the pan.

Add the beef broth and heavy cream to the remaining vegetables in the skillet and bring to a boil over medium heat. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the balsamic vinegar and remaining 1 cup gruyère. Spoon the sauce over the stuffed shells.

Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Stir in the panko and remaining ¼ cup parmesan. Sprinkle the shells with the panko mixture and bake until the panko is golden brown and the sauce is bubbling, 25 to 30 minutes. Let cool about 10 minutes. Sprinkle with the chives before serving.

Top 10 occasion: birthday party recipes from across the web

The most viewed occasion: birthday party recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paloma Cocktail

Ham and Cheese Pinwheels

Philly Cheesesteak Sliders

Guacamole

No-Bake Peanut Butter Bars

Antipasto Skewers

Chocolate Toffee Cookie Bars

Chocolate Chip Cookie Icebox Cake

Pumpkin Spice Cupcakes

French Onion Stuffed Shells

Top 10 occasion: birthday party recipes from across the web

The most viewed occasion: birthday party recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paloma Cocktail

Ham and Cheese Pinwheels

Philly Cheesesteak Sliders

Guacamole

No-Bake Peanut Butter Bars

Antipasto Skewers

Chocolate Toffee Cookie Bars

Chocolate Chip Cookie Icebox Cake

Pumpkin Spice Cupcakes

French Onion Stuffed Shells

The most viewed occasion: birthday party recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine