This month has a bit of everything going on. Remember how I mentioned I was gearing up to work on my kid’s bathroom makeover (if not you can read Here)? Well, I recently found out that my brother-in-law and sister-in-law are going to come visit us in less than 3 weeks! We are so excited to have them come and stay with us for a few days, however, since the kids’ bathroom is also a make shift guest bathroom the bathroom makeover now has a deadline of 2 and half weeks! Eeek!
I’ve been in full gear working on a window treatment for the bathroom that I’ve wanted to try for years–really it’s been years. I haven’t seen it been done yet around the blogosphere so I’ve had to do a lot of research for this project. I’m hopeful it will turn out well and that I can share it with you soon!
On another topic, I belong to a ‘Dinner Club’ which I’ve been a part of for 9 years! I want to share more about it with you in another post but last month the theme of dinner was breakfast. As usual the food was amazing! One of the favorites among everyone was a Parmesean Hashbrown Cup. It’s a winner because it’s super quick and easy to prepare and delicious! We are a cereal (and pop tart) breakfast eating family, however, I am going to definitely make these when our house guests come later this month.
Here is the recipe found on Food.com in case you are interest in trying it out!
Parmesan Hashbrown Cups
1 (20 ounce) bag Shredded Hash Browns, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup)
1/2 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
- Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
Additionally, on my mind right now is a Fall/Halloween church party that I am partly in charge of coordinating and is the same weekend our house guests will be here. This party is very well attended. like over 200 people. I am in charge of overseeing games and decorations.
As part of researching for the decorations I came across these really cute, easy, and inexpensive DIY Halloween decorating ideas.
These pumpkin decorations are adorable and believe or not are made from a full toilet paper roll covered in tissue paper and fabric. Check out how easy they are at the links below the photos!
Balloons are so fun and extra festive when made into spiders and fancied up with pom poms. She also share a mummy and bat balloon idea on her blog. The Dollar Tree often sells helium balloons and they last FOR-ever!
Lastly, if you can cut on a line then you can make these spooky spinning spiral ghosts. Heidi from One Creative Mommy designed a free printable for this cute craft!
I hope your month has gotten off to a great start! What plans do you have going on this month?? As always, I really appreciate you stopping by today!! Til next time!