So, for my son’s birthday I am cheating. I bought 2 boxed cakes (one yellow and one chocolate) to make his birthday cake. I made cupcakes as directed with half the batter (substituting flat bottom ice cream cones for cup cake wrappers). Then I took a wilton ball cake pan and make one half of the ball chocolate and one half vanilla. I froze them for a few hours before icing them together (with store bought frosting). However, they are now in the freezer again because I am going to roll the ball in the oreo crumbs (which I made in my magic bullet). I also made 2 regular cupcakes so that we can use them for ears and roll them in oreo crumbs too. The plan is for it to look like the mickey mouse outline. We’ll see how this goes. I’ll be sure to post a picture when done.

We do have a heck of a spread planned for Josh’s party, including Hot Dogs, chips, dips and salads. I went to allrecipes.com and found a yummy recipe for Caribbean Sweet Potato Salad, which I am going to altar a little. (Below is my version of the recipe.)

Cynthia’s Sweet Potato Salad

*Feel free to play with this recipe. I went ahead and omitted the cucumber this time and substituted 1 tablespoon of oil with 1 tablespoon grapeseed oil with mesquite flavoring. You can also just add 1 tsp liquid smoke for the same flavor.*

2 large russet potato’s cooked, peeled, quartered, and chopped

2 medium sweet potato’s (or yams) cooked, peeled, quartered, and chopped

1 cup corn

2 tsp crushed mustard seed

3 tablespoons orange juice

3 tablespoons Canola oil

1 clove garlic, pressed

1/2 tsp salt

1/4 tsp pepper

1/4 cup Mayo

1 cucumber peeled, halved lengthwise and sliced (optional)

Blend and enjoy!