We hosted the party at our friends, Kurt and Lauren's house. They have a great set up for a party, so it worked out well.
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| Laura graduated from K-State, but Travis graduated from KU. Lauren put together this cute clothes line. If I would have thought ahead, I would have bought a K-State one to add... |
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| I made this banner in the same fashion as the one I did for Madelyn's party. I thought it turned out cute. It's the same colors as the baby's room, so it will be fun for them to hang when the baby comes home if they want to, |
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| We had plenty of adult beverages to go around...Blue UV vodka drink, beer and bloody marys. Then we had water for the pregnant and breastfeeding girls! |
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| Another angle of the drink station. |
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| Laura's friend, Tina, was the 3rd co-host. She made these great basketball cupcakes to go along with our theme. |
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| I found these cute basketball rubber ducks when I was looking for basketball bouncy balls to use in the bottom of a flower arrangement. I didn't find the bouncy balls, but these worked great for a centerpiece! |
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| Tina also made some fruit skewers. |
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| I made some chicken empanadas. They were supposed to be basketballs, but after I cut out my dough I realized that I didn't have enough, so they turned out the traditional way. They were delish...the recipe is below. |
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| I also made some "So Long" dip. So Long Saloon is a very popular restaurant in Manhattan, and this is one of their most popular menu items. The recipe is shared below, also. Lauren also made some Italian Beef sandwiches. They were really good! Her recipe is very similar to mine, but she uses BBQ sauce where I use Au Jus! I'll have to try that sometime. |
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| Opening gifts! |
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| Heath was excited to get baby copus his first Royals hat and hoodie. We used to go to a lot of Royals games with them back in the day...we'll have to go to one this summer to make sure he wears his new hat! |
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| The couple of honor! How cute is Laura! You can barely tell she's pregnant! |
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| And Laura with the hostesses. |
Now for the recipes!
Chicken Empanadas
Adapted from Taste of Home
(disclaimer: I had a bunch of the mixture left over because I added more chicken and salsa than the recipe called for, so this is going to look like it makes a lot but you could cut it in half)
Makes: about 4 dozen
2 lbs cooked shredded chicken
1 large jar black bean corn salsa (20 oz maybe...)
1 cup frozen corn, thawed
2 seeded, diced fresh jalapenos
1/4 cup minced cilantro
2 tsp lime juice
Monterrey Jack cheese (about a half tablespoon in each)
4 pkg. (14.1 oz each) refrigerated pie pastry
1 egg, lightly beaten
1. I combined all of the ingredients (minus the cheese, pastry and egg) in my kitchen aid mixer.
2. Unroll the pastry sheets and take the open end of a plastic cup and cut out circles and set aside. I got 7 out of each sheet then I rolled them out just a little before stuffing.
3. Stuff with the filling and about a half tbsp of cheese. Fold over and seal by pinching with a fork.
4. Place on a greased baking sheet and brush the tops with the egg.
5. Bake at 450 for 12 minutes (maybe a little longer) or until golden brown. Serve warm with salsa. I made the Pioneer Woman's Restaurant Style Salsa (our fav) and it complimented it perfectly.
Black Bean Raspberry Chipotle Dip
This one is super easy...and could easily be cut in half
2 bricks cream cheese, softened
2 cans black beans (rinsed and drained)
about a half bottle of Bronco Bob's Raspberry Chipotle Sauce
2 cups shredded Monterrey Jack cheese
Layer in a baking dish: cream cheese, black beans, raspberry sauce, and cheese. Bake for about 20-30 minutes at 350, until cheese is melted and it is heated through. I served it with wheat thins, but it's great with tortilla chips, too.
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