Well...if your muffins are "exciting" it doesn't have to be blah. How about sweet potato muffins ( shout if you need a recipe) oat bran muffins with dried chopped apricots and cranberry muffins...and appless erved with one of those corer cutter things, so they can be cut fresh and a sauce for dipping?
Linda C

I think assorted pastries, fruit and beverages are just fine. If you can get them in bite size, all the better to allow your guests to try a few varities,

I'd add a savory snack in addition to the sweet foods.

Cheers, from
SwampWitch

Yes! That's exactly what I was looking for! I even see a "fall" theme emerging...may I please have your sweet potato muffin recipe? I'm sure it's tried & true, and delicious!

Thanks.....
Laura

Here ya go....the recipe reads for a bread, but put them into muffin cups and reduce cooking time to about 20 to 25 minutes... Makes about 18 to 20 muffins, depending on size.

Sweet Potato Pecan Quick Bread
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon mace
1/2 teaspoon cinnamon
1 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup applesauce
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup chopped dates or raisins
Grease bottom of a loaf pan approximately 9- x 5- x 3-inches. Stir together
flour, baking powder, salt and spices in mixing bowl. With a large spoon,
stir in sugar, eggs, applesauce and milk; stir to moisten all ingredients.
Stir in mashed sweet potatoes, pecans and dates or raisins. Pour batter into
prepared pan. Bake at 325° for about 1 hour and 10 minutes or until
toothpick inserted in center comes out clean. Cool in pan on a rack for 15
minutes. Remove from pan and continue cooling on wire rack

I think you're set to go...

Muffins or a Bread, with fruit, and cookies for the kids, sounds great.

I guess you could add some bite size quiches if you want something else. Or, how about just some nice cheese and crackers?

I would take advantage of the great apples that are available. I usually do that this time of year using a tart apple and pair them with a peanut dipping spread which is simple to do ahead:

1 c. salted peanuts
8 oz. cream cheese
3/4 c. light brown sugar
1 t. vanilla

Give it a whirl for a few minutes in the food processor until smooth. It is always a hit and is kid friendly. Just be sure to slice alot of apples...

Also, I agree to offer something savory as well.

I am stuck on the fall theme as you can probably guess. I put out a bar of goat cheese with the following recipe drizzled over. I serve it with Carrs table water crackers.

Cranberry Jezabel
1 c. water
1/2 c. sugar
1/2 c. firmly packed brown sugar - Combine in medium sauce pan stir well. Bring to a boil.
Add 12 oz. pkg cranberries. Return to a boil.
Cook additional 10 mins. Take off let cool completely.
Stir in:
3 T. prepared horseradish
1 T. dijon mustard
cover and chill.

Jezabel recipe courtesy some nice person on the cooking thread!