Last night, CD and I hosted dinner for seven adults and six kids, aged 5 weeks to 3 years. The evening was filled with many laughs, some good food, some tears (from the kids, not the adults), a lot of beer (dads who run can throw back some drinks!), and CONFETTI…
Summer and her friend, Max discovered one of my (what I thought was secure) craft bins and had way too much fun with the tissue paper. I had no idea what was happening until CD said, Whose idea was the confetti? It made for quite a festive evening.
Anyway, we enjoyed a delicious dinner with some of CD’s running buddies and their wives. Three of the them are now fathers – so cool to look back over the years and see how these guys have changed, all while remaining good friends.
And now, onto the eats…
I used to stress out and put way too much thought into preparing food and getting the house ready whenenver we had dinner guests. Now, I could care less what the house looks like, and I try and keep the food simple. While the babies (sigh…I guess none of them are really babies anymore. Summer will be three soon!) all napped, I chopped veggies and made the dressing for The Pioneer Woman’s Greek Salad, and then tossed everything together shortly after our guests arrived.
This is a wonderful salad. Only change I made was to use basil instead of parsley as my basil plant still lives!
For the main course, Chris and I picked up three take and bake pizzas from Costco earlier in the day and baked them while I put the salad together.
So easy and really good. Plus, you can’t beat the price – $8.99 per 18″ pizza!
My favorite was the Margherita…
Mmm, pesto marina sauce. Basil makes me so happy.
And not but not least, we finished off the evening with Key Lime Pie (purchased from Publix and EXCELLENT) and chocolate peanut butter Rice Krispies Treats (recipe below).
Such a fun night! Summer, Charlie, and Katie loved having a house full of people, and Chris and I really hope to do stuff like this with our friends more often (confetti optional).
Chocolate Peanut Butter Rice Krispies Treats
- 10 ounces dark chocolate + a handful more for topping
- 1 cup peanut butter (I used all natural crunchy) + 2 TBSP for topping
- 6 cups Rice Krispies
- Combine chocolate and peanut butter in a large saucepan over low heat, stirring until melted.
- Remove from heat and stir in Rice Krispies until completely coated in chocolate/pb.
- Press into 9 x 9 parchment paper lined pan and top with remaining chocolate chips and peanut butter. Run a knife through top of squares to spread the toppings. They will melt a bit.
- Refrigerate and cut into squares once chocolate has hardened.