Birthday dishes?

Question

my daughters 1st bday is coming up any suggestions for bday meal, snacks, treats, something cute

Answer 1

CupCakes Apple Sauce and Fruit Juice No alcohol for the adults. Have Fun

Answer 2

a winie the poo theme treats is mushed candy lol or bibs or cake . wish her a happy birthday . and happy new year if so.

Answer 3

Just get a bunch of pizza dough tubes in the refrigerated section, some marinara sauce, and different toppings. You lay out the crusts and everyone can make their own pizza with their favorite toppings. This makes it very interactive and fun, not to mention cheap and easy!

2. Maybe fondue? If the kids are really young this wouldn't work, but this is another fun option. Here's some recipes for a sweet and savory fondue:

Chocolate Fondue:

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Cheese Fondue:

12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions

Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.

To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.

To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.

Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

3. What if you had a brunch instead? Breakfast is usually much cheaper and fast compared to dinner and lunch. Serve the casseroles I mentioned and then some fruit and a fruit dip made with a container of cool whip and any type of yogurt mixed into it. Here's some yummy ideas:

3 Cheese Brunch Bake

1 loaf (8 oz.) French bread, cut into 1-inch cubes (about 5 cups)
1 medium onion, chopped (about 1 cup)
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
5 eggs
1-1/2 cups milk
1-1/2 tsp. GREY POUPON Dijon Mustard
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

PREHEAT oven to 350°F. Spread half of the bread cubes evenly onto bottom of 13x9-inch baking dish. Top with half each of the onions, bacon, Cheddar cheese and mozzarella cheese; cover with the cottage cheese. Top with the remaining bread cubes, onions, bacon, Cheddar cheese and mozzarella cheese; set aside.
BEAT eggs in medium bowl with wire whisk until foamy. Add milk, mustard, Worcestershire sauce and pepper; beat until well blended. Pour evenly over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
BAKE 50 min. to 1 hour or until center is set and top is golden brown.

Oven Baked French Toast

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2-1/2 cups milk
1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices
2 cups fresh or thawed frozen cranberries, divided
1 cup maple-flavored or pancake syrup
2 Tbsp. sugar

BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.
ARRANGE bread in greased 13x9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.
BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.

Broccoli Cheddar Quiche

1 refrigerated pie crust (1/2 of 15-oz. pkg.)
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 eggs
1-1/2 cups half-and-half

PREHEAT oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with broccoli and remaining cheese.
BEAT eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.