Heard about those cookie exchange parties where everyone bakes a dozen cookies for each guest? Well, that;s just too much baking for me so here's my version of a cookie exchange:
Here's How it Works:
1. E-mail me a copy of your favorite cookie or bar recipe to _______________
2. Before the party bake 2 dozen of these cookies to bring to the party
3. At the party, we will all get a recipe card (that I will print) for each cookie or bar at the party as well as one of each cookie to eat and one to take home.
I will provide milk and healthy & savory appetizers to compliment all the treats!
We'll then all go home with inspiration of teats to bring to our holiday events and samples for our family and friends to taste.
The more guests who RSVP, the more recipes we all get!
Then just be sure not to invite more than 12 guests.
I laid out the table with raised cake plates and platters (one for each guest) And made little cards with each kind of cookie on them so that they could label theirs.
The appetizers we're laid out on another table and consisted of:
-an antipasta platter
-brat bites with onions
-port wine cheese ball with crackers
-red and geen tortilla chips and dip
-and of course milk
My groceries came from Aldi and the rest came from the Dollar Tree. The milk glasses are decorated with reusable striped straws and holiday bracelets.
The favors are little cookie spatulas, gingerbread house cookie ornaments inscribed on the back by my hubby "Cookie Exchange 2011", and a copy of each of the recipe cards.
Before attacking the buffet, each person described the
ir cookie and each guest put one on their take home plate (light blue styrofoam plates) Then we slipped the full plates into a gallon size ziplock bag.
Then we munched the leftovers and all the rest and chatted etc.
Each guest took home their plate of cookies, the recipes for each kind and their favors. Very easy and fun break from the holiday hustle and bustle. And a great way to get ideas for cookies to bring to all your upcoming holiday events!
Combine one jar of artichoke salad (or a jar of artichokes, a jar of green olives and strips of jarred red pepper) and on can of plump black olives. Arrange on platter and drizzle with a mixture of 2 parts olive oil, 1 part basalmic vinegar and a sprinkling of Herbs de Provence. salt and pepper if desired.