Last weekend I hosted a fall-inspired dinner party for my family. There were twelve of us that got together and the company, menu, and decor was pretty great. While I was the main host of the party, my family is really great in that they always offer to chip in to help. I’ve learned years ago to accept help and just appreciate it, versus trying to do everything myself.

This party was sponsored by Food Should Taste Good, as part of my brand ambassadorship with them over the past couple months. If you recall, I’ve posted a couple really tasty dips to accompany their fantastic chips including this easy greek dip and this blt-inspired queso dip.


The farmers’ market has incredible flowers this time of year, I think it was one of the last weekend for dahlias. 


Food Should Taste Good provided all my guests with awesome gifts to take home with them including a Food Should Taste Good bag, cheese spreaders and dipping bowls.


I created a table to greet my guests that displayed the gift bags and also a small coffee bar.


I purchased gourds and mini pumpkins to decorate the table. I also lined the table with a (wrinkly, oops) burlap runner. We kept decorations pretty easy and affordable but I thought a little went a long way.


A gorgeous single, red dahlia. I used mason jars as well as single glass vases to hold the flowers. 


I displayed a small dessert table in the foyer filled with yummy fall treats including:

Pumpkin chocolate chips cookies

Carrot cake mini cupcakes (store-bought)

Caramel apples in cellophane bags and tied with brown baking twine (store-bought)

Pumpkin bars 


I typically do a blend of homemade and store-bought treats when putting together dessert tables. That way I don’t drive myself crazy baking all day but still make sure the table has a few special homemade touches.


These pumpkin bars are from a recipe from my mom. They are foolproof and so good. The only downside is that they require a lot of oil and sugar, which is why they probably taste so darn amazing. I experimented and cut the sugar down by 1/2 a cup and didn’t notice a difference (the original recipe calls for 2 cups so I modified to 1 1/2 cups).


Why didn’t I make another batch of these this weekend?!


I used our foyer table to display the treats and lined it with a burlap runner, gourds, pinecones and flowers. 


I brought the leftover pumpkin bars to work the next day and got tons of compliments. 


I also repurposed some items from around the house including these pretty, gold votive candle holders.


So we already talked about dessert but how about appetizers and dinner? I served 3 different kinds of Food Should Taste Good chips with three different dips. My family is obsessed with chips. We seriously can go through 3 bags of chips in one setting. The nice thing about these chips is you can devour a couple bags with your family in one sitting and not feel quite as guilty. They are made from wholesome ingredients, zero trans fat, and no cholesterol. Many of their chips are also certified by the Non-GMO Project.

For appetizers, I served:

Food Should Taste Good Multigrain Tortilla chips (my favorite) with spinach and artichoke dip

Food Should Taste Good Sweet Potato Tortilla chips with a pumpkin and white bean hummus

Food Should Taste Good Olive Tortilla chips with salsa

A meat with cheese and baguette platter

Roasted butternut squash and goat cheese tartlets


My brother and sister-in-law bought me these cute little chalkboard displays for my birthday last year. 


The pumpkin and white bean hummus was only ok. It wasn’t very flavorful so next time I think I will add a bit more cumin and salt. I might also try swapping out the white beans for chickpeas next time so it tastes a bit more like traditional hummus.


Food Should Taste Good supplied me with this pretty silver tray and the wooden chip/dip platter.


The appetizer spread


I modified an old tart recipe to make it more fall-inspired (with roasted butternut squash and cream cheese and parmesan). These were delicious. Recipe coming soon.


Our guests enjoyed the appetizers. We always eat too many appetizers and then don’t have much room for the main course but I served the our main course pretty much right after we started with the apps, which worked well.

Dinner was delicious, my brother and sister-in-law brought over a huge kettle of ham and cheddar chowder. This soup is one of their signature dishes and it is seriously one of the best soups I’ve ever eaten. We served soup with really good, crusty bread.


The ham and cheddar chowder is even better with a few splashes of hot sauce. It’s also delicious with tortilla chips. 

So there you have it, a fall-inspired dinner party complete with gift bags, lots of Food Should Taste Good chips, a pumpkin-licious dessert table and pretty fall decor. I hope this inspires you to host your own fall party in the coming weeks!

Disclosure: this party was sponsored by Food Should Taste Good. I was provided with products and compensation. As always, all opinions are my own.