Give fans the opportunity to get invested in the game (literally) by providing a betting squares pool. Print a pool grid from a template online or make your own on a piece of poster board. Draw a 10-by-10 grid and write the name of one team on the top of the grid and the other team on the left-hand side. Invite contestants to buy squares for $1 to $5 per square ($1 per square puts $100 in the pool; $5 per square makes it $500), filling in their chosen squares with their initials. After all the squares are filled, draw numbers (0 to 9) out of a hat and assign each number one at a time, moving from the left to right along the top of the grid, and top to bottom down the side of the grid. The object of this pool is to have the combination of numbers that match the last numbers in the score of the game (i.e., if the score was 21-17, then the person whose square is located at the intersection of 1 and 7 would win). Give payouts at the end of the first quarter (10 percent of the pool amount), at half time (15 percent), at the end of the third quarter (10 percent), and at the end of the game (65 percent).

Make your table into a football field feature by setting up a mini field as your centerpiece.  Use a flat of wheatgrass or an Astroturf doormat (unused, of course) as the “field.”  Place the turf in the middle of your buffet and decorate it with mini plastic footballs or toy football players. Use white electrical tape for making lines on Astroturf, or white paint if you’re using wheatgrass.  Wheatgrass can be ordered through a florist or purchased from a health food store with a juice bar, or at some local farmers markets.  Astroturf doormats and remnants are available at many home improvement stores.

Have you tried these amazing little fruits yet?  If not, you’re missing out.  Kiwiberries look like teeny, tiny kiwis with an edible, fuzz-free skin.  They’re adorable, but even more importantly, they’re delicious.  Biting into a kiwiberry give you a burst of sweet-tart flavor.  To me, they taste sweeter and less acidic than their regular-size cousins – a combination of melon and strawberries, with the smoothness of banana. They’re also a nutritional powerhouse; packed with antioxidants, Vitamin C, and significant amounts of Vitamins A, E, B6, B2, folate and carotenoids.  Eat them when they’re soft to the touch and slightly wrinkly.

Kiwiberries are in season in February-March in Chile, September-November in Oregon and September-October in Pennsylvania.  I look for them whenever I pass by the berries in the fall/ winter, but sadly only find them on occasion.  When they’re available, you can get them at Whole Foods, Trader Joe’s and Fairway.  Start asking for them at your local grocery store and hopefully they’ll start to stock them too.  Or you can order them directly from the growers in Pennsylvania, KiwiBerry Organics, when they’re in season.

Serve these bite-size berries on a fruit platter at a fall party, or skewer them and use them as a garnish for a kiwi-flavored cocktail or smoothie for brunch.

I was looking for a vessel for frog gummies for a Frogs, Snails & Puppy Dog Tails theme baby shower.  Cello bags are generally my standard and I always have them on hand, but I had a lot of empty condiment jars that I had just cleaned out so I decided to use those instead.  Here’s how I made the favors:

Throughly wash “upcycled” jars with vinegar, soap and hot water to eliminate any lingering flavors.  Fill with gummy frogs, placing several of the frogs with their backs against the glass so the fill looks neat.  Cut squares of scrapbook paper (the dot pattern shown is from Michael’s single sheet section) slightly larger than the lid.  Fold paper over the lid and tie with ribbon or yarn (I used brown yarn and doubled it to make the bow look more substantial).  Buy printable labels, such as those from Gartner (also sold at Michael’s), and print a quote or name on the tags, and add a frog sticker.  Center the tags on top of the jars and you’re done!

I used the rhyme as my inspiration for the invites, decore, favors and dessert (check out the amazing cupcakes below), and served a killer brunch menu.  Here are some of the details from the party.  I’ll write a follow-up post with a how-to for the favors.

Cupcakes by the amazing Cowie’s Confections; wooden frog pull-toy by Melissa & Doug; favors by the Hip Hostess (how-to post coming soon); flowers are mix of hydrangeas and hypernicum.

My challenge Sunday night was to make a meal using leftover ingredients from the weekend.  Here’s what I had in my fridge:  1/4 bottle of champagne, 2 pieces of turkey bacon and chopped shallots.  I had a package of Arborio rice in the pantry and bay scallops that looked so good in the store that I had to plan a meal around them.  I did some recipe research and found a champagne risotto & scallop recipe on Epicurious, and make some tweaks to come up with this quick and tasty recipe.  Champagne adds a wonderful layer of flavor to the dish, bacon (regular or turkey) adds a salty bite and crisp texture, and caramelized shallots add sweetness to balance the dish.  I like to quickly sear the scallops to give them a nice crust, which is a lovely contrast to the creamy center of bay scallops. This recipe requires very little prep and comes together in about 30 minutes.  It’s a one dish meal, but a side of roasted vegetables, such as brussel sprouts or asparagus, would made a great addition.

Champagne & Bacon Risotto with Seared Bay Scallops

2 Tbs. butter

2 slices bacon (regular or turkey), chopped

¼ cup shallots (1 medium), chopped

2/3 cup Arborio rice or other short-grain rice

1 cup dry Champagne

1-2 cups low-sodium chicken or vegetable stock

½ lb. bay scallops (tough muscle removed)

Freshly grated Parmesan cheese (optional)

1.                        Melt butter in cast iron pot or Dutch oven over medium heat.  Add bacon and cook until slightly crisp, about 4 minutes.  Add shallots, sauté until soft and slightly brown, about 3 minutes.  Add rice to pot, sauté 2 minutes. Add Champagne and stir until almost all liquid has evaporated, about 2 minutes.  Add 1 cup stock; simmer, stirring frequently, until rice is al dente (about 10 minutes).  Add additional stock or hot water, 1/2 cup at a time, if liquid has evaporated and rice is still not cooked.  Rice should be slightly tender with a little bite, and mixture should be creamy.

2.                        Heat nonstick pan coated with olive oil over high heat.  Rinse scallops and pat dry.  Season with salt and pepper.  Add scallops to pan and cook 1 minute, or until a golden crust forms on the bottom of each scallop.  Using tongs, flip each scallop and cook an additional minute on other side, or until mostly opaque.  Serve immediately over risotto. Top with Parmesan cheese, if using.

Serves 2

Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark.  Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes.  It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.

Wine enthusiasts can be tricky to buy for, unless you know their specific taste preferences.  Wine accessories are a safe gift option for the vino lovers in your life.  These recycled wine tags from White Tulip Boutique would make a “charming” hostess gift or stocking stuffer.  The set includes two tags, made from recycled vintage silver-plated spoons that are cut, hammered flat and engraved with toast-inspired expressions (such as “cheers” or “salute”), and finished with metal bead chains for looped hanging.   You can purchase a set for $22 (shipping is an addition $5) here.

I adore pumpkins – especially pumpkin pie.  Since I am gluten-free, I had to find a substitute for my traditional fall favorite.  I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie.  It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned.  Just be sure to use plain canned pumpkin, not pumpkin pie filing.  I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter).  I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft.  I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.

Crustless Pumpkin Pie

15 oz. pumpkin puree

14 oz. sweetened condensed milk (fat free, low-fat or regular)

2 large eggs, lightly beaten

2 tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. vanilla extract

¼ tsp. ground allspice

1.            Preheat oven to 350°F.  Spray 9” pie plate with nonstick cooking spray and set aside.

2.            Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl.  Whisk in eggs until well combined.  Pour into prepared pie plate.  Bake in preheated oven until filling is set in center, about 50 minutes.  Cool slightly before serving or let stand at room temperature for up to 2 hours.  (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.