Guest Author - Amelia Johnson
Have a little Picasso in your family? Invite your child's friends over for an Artist Party they'll never forget!
Cut out square pieces of cardstock (a bit smaller than your envelopes) or use pre-cut blank cards.
-Have your child help you draw pictures on the front of each card, or print a clip art image from the internet onto your card.
-Include on the card whether a plastic apron will be provided, or if the guest should bring old clothing along.
-Mail out invitations 2-4 weeks in advance, with R.S.V.P. information, if desired.
-Cover the largest table in the party area, and several smaller tables (if applicable) with drop cloths, plastic table cloths, or old sheets.
-On largest table, lay out either several sheets of white paper, a roll of butcher block paper, or go all out and display mini table top easels with a canvas for each guest. Place several containers of water color (or your choice of) paints and brushes by each station.
-On smaller tables, set up sticker stations, crayon/pencil stations, even bead stations, for children who would rather not paint.
-The entertainment is also the decor. Once kids see what they are going to be able to create, they will be totally entertained.
- Serve undecorated cupcakes to each child along with a painter's palette with different colored frosting and toppings. You could also set up and ice cream bar in the same fashion.
-Serve mini/finger foods to go along with the theme of the party.
Peanut Butter Cupcakes
-2 cups brown sugar
-1/2 cup shortening
-1 cup peanut butter
-1 1/2 cups milk
-1 teaspoon vanilla extract
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda
-2 teaspoons cream of tartar
-1 pinch salt
1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.