The Graduates of the Class of 2020 are worth celebrating!  We have to celebrate differently for a while – and maybe only with our qauranTEAM – but we can still recognize their achievements and show them our love and pride!

A few Graduation Celebration Ideas to Inspire.

Start the Day With a Graduate Worthy Breakfast

Start the morning celebrating your graduate. Whatever their favorite, make it special. Make it memorable. Try one of these tasty morning show stoppers.

PB & J French Toast

Bagel Breakfast Panini

Let the Party Begin.

The Front Porch Party

Balloons in school colors & flowers bouquets designed by our florists, custom sweet treats and graduation-worthy music (so that the neighbors can cheer along with you) will set the tone for bringing that diploma or degree into one’s home for the first time!

Tips: Try different styles of buffets for a quick and easy celebration. Start with your Grads favorite snack. The skies the limit!

1.  Grab a selection of desert from our bakery department or a selection of treats from one of our Market 32 patisseries.

2.  Try a popcorn buffet. Pop all the popcorn you can handle and then a rainbow array of toppings from sweet to savory. 

3. Try one of our wing platters for your group of party-goers.

4. Nothing but nachos. If you can put it on a pizza try it on some nachos. Pineapple and ham? Why not? BBQ chicken? How about Buffalo chicken. Try them all.

Just a few suggestions

Everything Bagel Popcorn

12 cups popped popcorn
3 cups broken bagel chips
6 tablespoons melted butter
2 tablespoons PICS Everything Blend

Combine all ingredients in a large bowl until blended. 

 

Ranch Popcorn

16 cups hot popped popcorn
4 tablespoons melted butter
1-ounce packet ranch seasoning mix
salt to taste

Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn. Season with salt.

Combine all ingredients in a large bowl until blended. 

 

Strawberry Popcorn

1 cup freeze-dried strawberries
4 tablespoons confectioners’ sugar
tablespoons melted butter

Pulse freeze-dried strawberries and confectioners’ sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Try with other freeze-dried fruit flavors.

Chocolate Drizzled Popcorn

16 cups popped popcorn (air popped or on the stove in a pan with a little oil). Add a little butter and salt.
1/4 cup white chocolate morsels
1/4 cup mini chocolate morsels

Divide and spread the popcorn onto two baking sheets lined with waxed paper.  Pick out the kernels (VERY IMPORTANT!)

In a glass dish, in the microwave on high, melt 1/4 cup mini chocolate morsels.  Stir until the chocolate is fully melted and drizzle it onto one sheet of the popcorn.  NOTE:  You will have to spoon the chocolate and mix the popcorn until it is lightly covered.

In a glass dish, in the microwave on high, melt 1/4 cup white chocolate morsels.  Stir until the chocolate is fully melted. Drizzle it on to the other sheet of popcorn and mix until lightly covered.

Let the popcorn set in the refrigerator until the chocolate has hardened.  Mix the colors of popcorn together and serve.

greek nachos

Greek Salad Nachos

  •  
  • Ingredients
  • 1 bag (7.33 ounces) plain pita chips
  • 1/2 cup crumbled feta cheese
  • 3/4 cup classic hummus
  • 1/4 cup plain nonfat Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 2 cups shredded romaine lettuce
  • 2 Roma tomatoes, chopped
  • 1/2 English cucumber, chopped
  • 1/4 cup drained sliced pepperoncini
  • 1/4 cup chopped red onion
  • 2 tablespoons sliced Kalamata olives

 

Directions

  1. Preheat oven to 350°. On rimmed baking pan, evenly spread chips; sprinkle with cheese. Bake 5 minutes or until cheese begins to brown.
  2. Transfer hummus to small zip-top plastic bag. In small bowl, stir yogurt and dill; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors.
  3. Drizzle chips with hummus. Top with lettuce, tomatoes, cucumber, pepperoncini, onion and olives; drizzle with yogurt mixture.

hummus

Zesty Layered Hummus Dip

  • Prep: 20 minutes • Serves: 18
    1 container (10 ounces) classic hummus
    1/2cup drained and coarsely chopped pitted kalamata olives
    2 Roma tomatoes, chopped (about 1 cup)
    1 cup crumbled feta cheese
    1/3 cup sliced pepperoncini
    1/2 small red onion, finely chopped (about 1/2 cup)
    2 tablespoons coarsely chopped fresh dill
    1½ tablespoons PICS extra virgin olive oil
  •  
  •  
  • In 2-quart serving dish or pie plate, layer hummus, olives, tomatoes, cheese, pepperoncini, onion and dill; drizzle with oil. Serve with pita bread, crackers and/or carrot and cucumber sticks. Makes about 4-1/2 cups.
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  • Chef Tip:
    Dip can be prepared, covered and refrigerated up to 4 hours. Drizzle with oil just before serving.
  •  
  •  
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guacamole

Super Guacamole

Prep: 20 minutes • Serves 15

2 small vine-ripened tomatoes, coarsely chopped
3/4 cup chopped green onions (about 5)
1 tablespoon chopped fresh cilantro plus 1/2 cup packed leaves
1 package (12 ounces) frozen sweet peas, thawed
3 garlic cloves
2 medium ripe avocados, pitted and peeled
1 large jalapeño chile pepper, halved and seeded
1/4 cup fresh lime juice
1 teaspoon lime zest
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper

 

1. In small bowl, toss tomatoes, 1/4 cup green onions and 1 tablespoon chopped cilantro.

2. In food processor with knife blade attached or blender, purée remaining ingredients, and remaining 1/2 cup green onions and 1/2 cup cilantro leaves until mixture is smooth, scraping sides of bowl occasionally.

3. Transfer guacamole to serving bowl; top with tomato mixture to serve. Makes 2-3/4 cups guacamole and 1 cup tomato mixture.

Chef Tips:
Guacamole and tomato mixture can be prepared and refrigerated up to 6 hours in advance. Top the guacamole with tomato mixture just before serving.

Include the seeds and veins of the jalapeño chile pepper for a spicier guacamole

 

popper dip

Slow Cooker Shrimp-Jalapeño Popper Dip


Prep: 15 minutes
Slow Cook: 1 hour 45 minutes • Serves: 10

1 package (8 ounces) shredded sharp Cheddar cheese
3 medium jalapeño peppers, seeded and finely chopped
1 garlic clove, crushed with press
1/4 cup plus 3 tablespoons grated Parmesan cheese
1/2 cup sour cream
1 tablespoon fresh lime juice
2 packages (8 ounces each) cream cheese, cut into chunks
2 teaspoons olive oil
1/3 cup panko breadcrumbs
1 package (4 ounces) cooked salad shrimp (about 1 cup), thawed and dried well
Sliced green onions for garnish (optional)

1. In 2-quart slow cooker, stir Cheddar cheese, jalapeños, garlic, 1/4 cup Parmesan cheese, sour cream and lime juice until well combined; add cream cheese. Cover and cook on high 1-1/2 hours or on low 3 hours.

2. In large skillet, heat oil over medium-high heat 30 seconds or until hot; add breadcrumbs and cook 3 minutes or until golden brown, stirring constantly. Remove skillet from heat; transfer breadcrumbs to bowl. Cool 5 minutes; stir in remaining 3 tablespoons Parmesan cheese.

3. Open slow cooker and stir cheese mixture until well combined; fold in shrimp, cover and cook on high 15 minutes or on low 30 minutes. To serve, evenly sprinkle top with breadcrumb mixture and onions, if desired.

Chef Tip:
Serve with tortilla chips, crackers, vegetables and/or bagel chips.

Flowers

Don’t forget the flowers!

What better way to celebrate the day than a bouquet from our talented floral designers. Add them to a centerpiece, table scape or to brighten your grads day.

Ask about floral designs at the store near you.  

balloon bouquets

Celebrate with balloons!

We offer balloons in a variety of sizes, shapes and colors so that you can add a festive touch your your graduation celebration.  Balloons can stand alone or they can add some flair and fun to your regular floral order.  

Ask about balloons at the store near you.  

The Grand Graduation Feast

Specialty catering platters give families the opportunity to hold an in home dinner worthy of the newly crowned.  With options for smaller sizes – there are fancy foods and drink for any graduate’s in-home quaranTEAM!  Remember it’s not the quantity of people at a meal, but the quality of the time spent with those closest to you.  Pamper and enjoy!

Tips: So many great platters to choose from. Order a few and add one of our tips to spice things up!

1. Heat and serve a meatball platter. Serve as is or grab some rolls and make mini subs. Add different cheese and sauces. Mozzarella and marinara combo, Alfredo and parmesan, pesto with fontina. You can also try different styles of pasta with a variety of sauces with any of our tasty meatballs on top. Say yes to a meatball tray!

2. Shrimp platters galore! Serve them as is with cocktail sauce or try one of our savory recipes. Yes it came on a platter but it doesn’t have to stay there. Get adventurous with our Mexican shrimp cocktail, or grab some wooden skewers and make a quick appetizer with tomato, basil, feta and Kalamata olives.

 

Platter Suggetions

1 PICS Traditional Meatball Platter
1 PICS sub rolls
1 Package PICS Shredded
Mozzarella Cheese
1 Package PICS Provolone Cheese Slices
1 Jar Tomato Sauce
1 Jar Alfredo Sauce
1 Jar Pesto

Add meatballs to sub rolls, top with your favorite sauce and cheese. Warm sandwiches in a 350 degree oven until cheese is melted and meatballs are warmed through.

Ingredients

1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 tablespoon olive oil
24 cooked large shrimp, tail shells removed
24 cherry tomatoes
24 (5-inch) cocktail skewers
24 small basil leaves
24 pitted kalamata olives
8 oz feta cheese, cut in 24 (about 3/4-inch) cubes

Steps

1 In medium bowl, mix lemon peel, lemon juice, red pepper, salt, garlic and oil. Add shrimp; toss to coat. Refrigerate for 30 minutes.
2 Meanwhile, thread cherry tomatoes onto skewers. Fold basil leaves in half, and thread onto skewers. Place olive between the tail and head of shrimp and thread on skewer. Finally, thread feta cubes onto skewers. Serve immediately, or refrigerate up to 4 hours before serving.

ham and cheese sliders

Ingredients

  • 2 packages (12 oz.) Brioche dinner rolls or Hawaiian sweet rolls
  • 2 packages (9 oz.) PICS deli ham
  • 1 package PICS sliced Swiss or your favorite PICS sliced cheese
  • PICS dill pickle slices
  • 1 stick (1/2 cup) PICS butter
  • 1 tablespoon dried minced onion
  • 1 ½ tablespoons poppy seeds
  • 1 ½ tablespoons PICS Dijon mustard

Directions

  1. Preheat oven to 350°F. Spray a 13” x 9” baking pan with PICS cooking spray.
  2. Using a serrated knife, cut each package of rolls in half horizontally without separating the rolls. Place bottom halves in baking pan. Evenly layer with ham, cheese and pickles; replace top halves of rolls.
  3. In a glass measuring cup, place butter in microwave to melt; stir in onion, poppy seeds and mustard. Drizzle evenly over rolls.
  4. Cover with PICS aluminum foil; bake 15 minutes or until cheese is melted. Uncover; bake another 5 minutes or until golden brown. Slice into individual sliders and serve immediately.

Party Favorites

Popular (HEat & Eat) Party Platters

The Savings Soiree.

Send all the graduates on your list a gift that says “celebrate you – you’ve earned it” with gift cards to the things that are most meaningful to them!  For use in stores or on most websites, it won’t take long before your gift recipients are reminded that they in fact “DID IT”!   Don’t forget our large selection of cards to find the perfect words for how you feel about this special graduating class. 

Suggestions

1. Grab one of our candy bouquets and some glue dots. Stick your gift cards onto the candy bars. Easy, practical and delicious. 

2. Hide a gift card in a jar full of the grads favorite candy.

3. A new water bottle or coffee cup make a great container to hold gift cards.

4. “Smash Me” Wrap your gift card in plaster (directions below)

 

Getting Crafty With Gift Cards

Start with one of our adorable candy bouquets. Grab some glue dots or double stick tape to add your gift cards to candy bars. Or tuck a gift card into one of the candy holders.

candy boquet

Wrap your gift card in plaster

Supplies:

  • Scene-A-Rama Casting Plaster
  • Paper Rectangle Box
  • Tags
  • Twine or Ribbon
  • Metal Craft Hammer
  • Plastic Wrap
  • Gift Card (make sure that it is plastic, and not cardboard or paper)
  1. Purchase gift card
  2. Line your box with plastic wrap. The plastic wrap will keep the box dry and the plaster easy to remove. This will also keep the box clean and reused for more casts.
  3. Mix the plaster according to manufacturers directions. You will need about 1 cup of plaster.
  4. Pour half of the wet plaster into the box lined with plastic wrap. Lay your card on the damp plaster, making sure the gift card is centered.
  5. Add remaining plaster to the top of the gift card.
  6. Level the plaster with a plastic spoon or knife. Tap the box a few times to remove any large bubbles.
  7. Allow the plaster to completely cure. Usually this is overnight, so plan accordingly.

When the plaster is cured, gently lift the plastic wrap to remove the plaster from the box. The plaster cast will resemble a brick of cream cheese!

Decorate a tag to spell “Smash Me”. You can include a small craft hammer with the Smash plaster. Tie the hammer to the plaster cast using twine or ribbon, and add the tag.

Your gift card is ready. Don’t forget protective eyeware and let the smashing begin!

Crafts Unleashed