My husband and I are lucky enough to have wonderful friends and family members scattered throughout the country and fortunate enough to have a large home which easily accommodates overnight guests. Early in my marriage I found it particularly daunting to host visitors for the weekend or even longer. I felt that everything needed to be perfect and would lose sleep over planning and preparation tasks.

I have through the course of time that this is not so. “Keep it simple stupid” rings true. Make your guests feel at home by treating them like family. Don’t go overboard serving them seven course meals or preparing desserts with a complexity level only top chefs can master. Easy to prepare meals with bold and tasty flavors fit the bill perfectly.

As a frequent guest I know first hand that there is nothing homier than waking up to a house filled with delicious smells, warm breakfast, and hot coffee. There is no need to wake up hours in advance of your company to achieve this! Breakfast is one of the easiest meals to make ahead. Overnight French toast, quiches, bread puddings, breakfast casseroles, and crock pot oatmeal are all good choices. These items can easily be made in advance and re-heated in the morning.

When I’m preparing a breakfast for overnight guests I typically plan for one hot item which I make in advance and reheat in the oven (quiche is my favorite). I serve it with cut up seasonal fresh fruit, quick bread, coffee, and juice. I always have a variety of quick breads on hand in my freezer as they are such a great way to use up abundant fruit, like bananas or apples, and they are so convenient.

My most recent guests enjoyed Spinach Quiche, cantaloupe slices, and zucchini bread for breakfast. Following is my recipe for “Make Ahead” Spinach Quiche. I have many more! If you need other ideas feel free to email me at christine@party-sense.com.


“Make Ahead” Spinach Quiche

1 unbaked 10” pie shell with fluted crust
2 tablespoons chopped shallots
2 tablespoons butter
5 eggs, beaten
1 ½ cup half and half
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
10 oz. package frozen spinach, squeezed dry
1 cup crumbled Italian sausage
½ cup grated cheddar cheese
½ cup grated mozzarella cheese

Bake pie shell at 400 degrees for 7-8 minutes. Remove crust from oven and reduce heat to 375 degrees. Beat together eggs, half and half, salt, pepper, and nutmeg. Set aside. In large sauté pan sauté shallot in butter for three minutes. Stir in spinach and sausage until heated through. Add egg mixture and stir. Pour into crust. Bake at 375 degrees for 40-50 minutes or until set. Cool completely, cover with aluminum foil, and store in the refrigerator.

To reheat, place covered quiche in a 350 degree oven for 15 minutes or until heated through.

Serves 8

"Any trained body emerges above a wonder." ... Anonymous

As a mother of two young children I know first hand how difficult it can be to keep children entertained while entertaining. Adult party guests want to be able to mingle with one another and not worry about what their child, or children, are getting into. I’ll admit, I didn’t use to think about this until I had children of my own. Now when I’m hosting a party in which children may be accompanying their parents, I basically plan two parties: one for the adults, and one for the children.

Weather permitting, it’s easiest to set up a children’s area outside. Sidewalk chalk; bubbles, jump ropes, croquet, bean bags, and other outside games are all good ideas. Outdoor scavenger hunts are also easy to create and children love them. In case of rain, it usually only takes a few modifications to hold one indoors. I have children check off items as they find them. When they turn in their checklist I have a small prize for them (usually a really cool lollypop I get from the local candy store).

Click below to download my scavenger hunt checklist:
http://www.docstoc.com/docs/48137704/Scavenger-Hunt

When evening comes I bring out an arsenal of “glow” sticks and other “glowing” items. Kids always seem to go crazy about these inexpensive trinkets that can be found a just about any party supply store.

Inside, I set out classic board games and age appropriate crafts. For young children a few fun coloring books and crayons will do. I also stock up on children’s costumes whenever I see them in good condition my local resale shop. I have found adorable costumes for under $2.00 after Halloween. I keep them in a wicker chest and bring it out during parties. Children have so much fun dressing up and pretending. This simple trick will sometimes provide hours of fun.

Finally, when little ones grow weary it’s good to have a DVD on hand. Toy Story, Monsters, Inc., and Finding Nemo always seem to be good choices for any age group. Pop some popcorn, put a few pillows on the floor, and go enjoy the company of your “not so little” party guests.

If you have any good ideas about keeping little ones entertained please send them to me at christine@party-sense.com, or comment on this post. I would love to feature your ideas in an upcoming post!

It’s been 90 degrees or above, with 90 percent humidity for the last two weeks! Coming from the Midwest where winters are typically below zero, I normally don’t complain about warm weather. These are the days, when summer becomes a bit too long for my eight year old son. It’s too hot to play outside… I’m bored inside… I seem to be hearing the repetitious whining about this time every year.


My son’s birthday is in January, and he celebrates a “winter” birthday every year. After brainstorming ideas of how to bring about some excitement to cure his summer blues, I decided to throw him a “1/2” birthday party. I involved him in all of the planning, assigning him tasks and projects along the way.

He helped make the guest list and invitations. We invited many of the boys from his class that he hadn’t seen yet this summer. We wrote in each invitation that they should not bring gifts; instead, they should bring a bucket filled with one dozen filled water balloons, and they should come prepared to get wet. We shopped at discount and party supply stores for summer themed decorations. We purchased a bright yellow sunshine shaped piñata and hung it up in our garage.


We set up a “build your own ice cream sundae” spread in our kitchen and served chocolate, vanilla, and strawberry ice cream. We had a variety of toppings such as, chocolate sauce, caramel sauce, strawberries, crushed Oreo cookies, crushed Butterfinger candy bars, mini M&M’s, whipped cream, and maraschino cherries.

We kept the party short and simple, but fun. It started at 2:00 in the afternoon and ended at 4:00. I found out to keep children’s parties short, from experience. There are so many different personalities in children that can unfortunately sometimes clash. When they do – believe me, it can make for a miserably long party. Kids seem to have a “two hour” window of good behavior. If you can keep them busy and involved in activities you will have two hours of fun.

After the party guests arrived we started by playing a few outside games like tug of war, bean bags, and then let everyone cool off with a good old fashioned water balloon fight. When “time” was called and the boys dried off, they then proceeded to the “build your own sundae bar”. They ate their creations outside and ended the party by putting the smack down on the sunshine piñata. When I asked my son how he thought the party went, he proclaimed it “the best day of my life!” Oh, to be young again!!!

Send me your ideas to defeat the "Dog Days of Summer" to christine@party-sense.com. I would love to read them and feature you in an upcoming post!

As temperatures rise during the summer it’s always nice to take your gathering outside. However, Potato salad, pasta salad, Cole slaw, and other side dishes are often dairy based and spoil quickly when left out in warm weather. For this reason I tend to avoid using dairy products when hosting a gathering. Vinegar based salads, fresh fruit kabobs; hummus and pita chips frequently top my list of “safe” summer sides.


Other food safety tips to remember in the summer are to plan for no leftovers, eat food within two hours (one hour for dairy based foods), keep all food refrigerated or in a cooler until ready to eat, and when in doubt – toss it out!

Mexican Bean Salad is one of my favorite warm weather accompaniments to serve. It can be set out on an appetizer spread along with tortilla chips, or served alongside the main course as a salad. Its bright colors always make for a spectacular presentation, and combination of flavors will have your guests asking for the recipe. Adjust the spice level to your liking by increasing or decreasing the amount of jalapeños in the recipe.



Mexican Bean Salad

4 tablespoons cider vinegar
Juice of 1 lime
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 (15 oz.) cans black beans, drained
2 cups fresh or frozen (thawed) corn kernels
2 plum tomatoes, seeded and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped jicama
½ cup sliced green onions
½ cup chopped fresh cilantro

Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined. Set aside.

Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl and mix well. Pour the reserved mixture over and toss to coat. Chill for at least 30 minutes prior to serving.

Serves 16

Visit the recipes tab to download a printable version of this recipe. I hope you enjoy it. Please send me some of your favorite sides you serve at summer gatherings!


Mexican Bean Salad

I love to think about and plan for the Christmas season all year long. It’s so much fun to plan holiday menus and parties, and think about new and tasty recipes to try. My local Mom’s Club hosts an annual cookie exchange and I’ve always brought my favorite Sugar and Spice Molasses cookies.


This year I think I’ll to break out of the mold and try something different. Help me out by sending me your favorite Christmas cookie recipe! In exchange I will enter your name into a drawing for my favorite holiday cookbook, The Betty Crocker Christmas Cookbook. I will also feature you and your recipe in an upcoming post, “Creative Cookie Exchanges”.



Get inspired by the Betty Crocker Christmas Cookbook. Full of colorful pictures and creative ideas this cookbook is a must have for the season. Not only does it have hundreds of tested recipes, it has party ideas and menus, and a special section that I love on gifts from the kitchen.

To be entered in the drawing, just send your recipe in an email to christine@party-sense.com or comment to this post with your recipe. Be sure to include your contact information. All recipes must be received prior to July 31, 2010. Contest will end on July 31, 2010 and the winner will be notified via email. Good luck!

In a nutshell, wine goes with food and food goes with wine, but when planning a dinner menu  how does one know what is the right wine to choose?  With thousands of wines available this can be a tricky question to answer.


Many a host or hostess has lost sleep due to stress and confusion all due to wine intimidation. I wish I had the answer, but in my mind there is no right or wrong answer to this question. I believe that balance is the key. Food and wine need to compliment and not overpower each other. Hosts should also allow their own personal preferences be their guide. With that being said, there are a few key factors I go by when planning what to serve at my event.

If I am serving wine with my salad course, and my salad contains vinaigrette or lemon based dressing, I usually pair it with Sauvignon blanc. If I’m serving brunch and have dishes containing eggs, such as omelets, Champagne is the perfect compliment. Sweet wines, like Riesling, should be served with fresh fruit. Cheeses go well with sweet wine too. Blue Cheese in particular goes well with Port, but very strong cheeses can overwhelm any wine.

For main course dishes that are rich and creamy, dry whites, like Chardonnay, go well. I also prefer dry whites when serving fish entrées. Hearty steak and red meats should be teamed with something heavy, such as a Cabernet sauvignon. Hot and spicy food usually pair better with beer than wine, but if you do want wine try something sweet like a Gewurztraminer.



Desserts can be difficult to enjoy with wine. Dry wines impart an unpleasant taste. If you do decide to serve wine with dessert try a dessert wine. Dessert wines are usually best when served alone -- consider them the dessert.



I hope this helps guide you through your next wine crisis. If you have any particular pairings you are fond of please let me know! Comment on the post or email me at Christine@party-sense.com. I would love to hear from you!

Who knew that a girl’s best friend is really a Ziploc Bag? These functional bags go by many brands and names, but I tend to refer to them all as “Ziplocs”. I have found these bags to be one of my favorite “utensils” in the kitchen. There are so many uses, from storing pre-prepped ingredients, crushing graham crackers, soda crackers, and nuts, piping frostings, and let's not forget storing leftovers to name just a few.

Perhaps one of my favorite uses, and favorite party trick for these handy apparatuses is to make my “Guacamole in a Zip”. Yes, that clever name did take me all of five minutes to think of. But, seriously, this is one of my favorites for a reason. My family, and myself included, can eat guacamole for three square meals a day. It's always a staple at parties we host. From Sunday football gatherings to backyard barbeques, guacamole is a crowd pleaser. You will find that by making it in a gallon size Ziploc bag it could not be easier. It’s also a great activity to have your guests or children help with.

Guacamole in a Zip

4 ripe avocados
2 cloves minced garlic
½ cup diced red onion
2 tablespoons lime juice
¼ cup finely chopped cilantro
1 medium tomato seeded and diced
1 teaspoon salt
¼ teaspoon pepper

Cut avocados in half. Remove seed. Scoop out flesh and place directly into gallon size Ziploc bag. Add garlic, onion, lime juice, and cilantro. Seal Ziploc bag and using hands mash ingredients to desired consistency. Open bag and add tomatoes, salt, and pepper. Seal bag and mix lightly until incorporated. Cut open corner of bag and pipe into serving dish. Serve with tortilla chips and fresh carrot sticks.

Serves 8