Thursday, October 17, 2013

BYOPTYOHTY Party

Bring Your Own Pumpkin To Your Own House This Year Party

Chad and I throw an amazing BYOP (Bring Your Own Pumpkin) Party every other year here at the 1952 House. This year is not the "other year". You are on your own, party-people. Be creative. Be safe. Have fun. 






If you want to recreate our party atmosphere:

Make mac n cheese muffins. (My recipe appears at the bottom of this post.)

Make some Morning Star Farms veggie corndogs or State Fair brand meaty (eww, but hey, it's Halloween, so get your scare on) corndogs.

Have a Halloween music playlist, or tune your Time Warner Cable TV to Music Choice channel Sounds of the Season.

Grab apple fritters from Ken's Donuts. (Starbucks also has good apple fritters for non-Austinites or Austinites who don't like driving near the University of Texas campus.)

Throw "fun-size" favorites of candy on your dining room table with some glittery Halloween doo-dads.

Carve a jack-o-lantern, or otherwise paint, bedazzle or sticker a pumpkin. *HERE* are some great ideas courtesy of the lady I want to be when I grow up, Jamie Meares.

Post a photo or it's like it never happened.

If you live in Austin and are free on Saturday, October 26, get yourself to Central Market on North Lamar for a pumpkin carving exhibition from one of the Food Network stars of Halloween Wars 2013, Gabriel Vinas.

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Here is the recipe for the Mac & Cheese Muffins I made for the pumpkin party:

3 Tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cups skim milk
2 Tablespoons low-fat cream cheese
2 cups shredded low-fat cheddar cheese (1/2 cup reserved for topping)
10 ounces elbow macaroni, cooked to package instructions
2 Roma tomatoes, sliced (optional)

In  a saucepan over medium heat, mix flour, salt, onion powder and pepper. Cook 2 minutes stirring. (Yes, these are all dry ingredients.)

Slowly whisk in skim milk, then add cream cheese. Bring to a boil, and reduce heat to a simmer. Cook 4 minutes, stirring until thick. (It will be lumpy.)

Remove from heat, and stir in 1 and 1/2 cups cheddar cheese until melted. (It takes a few minutes. Keep stirring.)

Preheat oven to 400 degrees. Coat a 12 muffin-tin with cooking spray. 

In a big bowl, mix cooked macaroni with cheese sauce. 

Spoon into the muffin tin. Top with a slice of tomato (or not), then with the 1/2 cup of reserved shredded cheddar cheese.

Bake until bubbly and golden-brown, about 25 minutes at 400 degrees. 




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