One of my former roommates (from college and our Melrose Street days) and her husband just moved into a gorgeous place practically around the corner from us (welcome back to the neighborhood!). After grabbing breakfast with them and taking a peek at their new home, Scott and I hit the grocery store to stock up for the party. We loaded down our cart with a couple of pumpkins and a squash for our fall decor, as well as some Oktoberfest and autumn-flavored brews (to add to our collection of beer and wine left over from my family trip to ND for the MSU game).
Earlier in the week, I had consulted my mom about what to make and decided on a couple old favorites plus some new recipes. Everyone brought meat for the grill, and we served up side dishes, booze, and desserts. After Notre Dame beat Purdue, a bunch of us watched "Bridesmaids" until 1 am. The sign of a successful party: late night, not many leftovers, lots of empty bottles and cans and plates. The ND victory didn't hurt either.
7 Layer Mexican Dip
Salad with dried cranberries, chopped pecans, goat cheese
Crockpot Mac & Cheese
The 7 Layer Mexican Dip and Tortilla Roll-ups are favorites I've tried in the past, and the salad simply involved throwing everything into a bowl.
I previously served up Crockpot Mac & Cheese in my pre-blogging days, so I was excited to try it again--especially since most of us are addicted to the cheesy dish in general. And the desserts were just right for fall (oats, brown sugar, caramel, pumpkin, cinnamon...) and--according to our party guests--tasted delicious.
Crockpot Mac & Cheese (Paula Deen's version minus the eggs)
2 cups uncooked macaroni (I just poured in the whole 1 lb. box)
4 tbsp. butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
1/2 cup sour cream
1 (10 3/4 oz) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup whole milk (the small containers of whole milk were out, so I used 2%)
1/2 tsp. dry mustard
1/2 tsp. black pepper
Oatmeal Carmelitas (from my mom--this is one of those recipes that keeps getting passed along from friend to friend)
1 1/2 cups butter, melted (don't substitute anything for butter)
1 1/2 cups brown sugar
2 cups flour
2 cups oats
1 tsp. baking soda
1/2 tsp. salt
12 oz. chocolate chips
1 1/2 cups butterscotch-caramel topping (found with the ice cream toppings--the recipe recommends Mrs. Richardson's; I used Hersey's version)
Pumpkin Bars (from Taste of Home.com)
1 package (18-1/4 oz) yellow cake mix (my box only included about 15 oz)
1/2 cup butter, melted
1 can (30 oz) pumpkin pie filling (or two 15 oz. cans)
1 can (5 oz) evaporated milk
2 eggs, lightly beaten
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1) In a large bowl, combine cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13x9 inch baking pan.