Baby Shower Food

babyshowerfood

 

Baby Shower Food is a wonderful centerpiece to the baby shower. These are the appetizers that will have guests asking for the recipe, cakes the mom-to-be will remember as a wonderful part of her special day, and salads that are easy to make and wonderfully filling.

Browse through the recipes, you'll discover the baby shower food that will put the dazzle into the dessert table, the awesome in the appetizers, and the satisfyingly sensational into the salads.

Appetizer Recipes

Who doesn't love appetizers? These appetizer recipes for baby showers are perfect finger foods to start the party off right.

 

Salad Recipes

More than just an appetizer but not as heavy as a full meal, they leave room for the highlight of the shower food...the cake!

 

Cakes and Desserts

Whether you have a cake or a dessert table, it can be both dessert and a centerpiece. It will definitely be a part of the shower the mom-to-be will remember. 

 

 

 

 

 

Baby Shower Appetizers

babyshowerappetizer

Who doesn't love appetizers? These appetizer recipes for baby showers are perfect finger food that isn't too heavy but won't leave your guests suffering from sugar overload with only cupcakes as the main course.

 

CRAB MEAT BACON ROLLS

Ingredients:

1/4 cup tomato juice
1 (6 1/2 or 7 1/2 oz.) can crab meat (drained and flaked)
1 Tablespoon chopped parsley
1/4 teaspoon salt
Dash of pepper
1 egg, well beaten
1/2 cup fine dry bread crumbs
1 Tablespoon Worcestershire sauce
9 slices bacon (cut in half)

Directions:

Mix tomato juice and egg.

Add crab meat, bread crumbs, parsley, lemon juice and seasonings. Mix thoroughly.

Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick.

Bake in oven at 350-400 degrees until bacon is lightly brown. Makes 18 rolls.

 

TORTILLA PINWHEELS

Ingredients:

FILLING:

8 oz. dairy sour cream
1 package (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 cup grated Cheddar cheese
1/2 cup chopped green onion

5 (10 inch) flour tortillas
Salsa

Directions:

Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas.

Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends.

Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.

Makes about 50 pinwheels.

 

BAKED BRIE AND ROASTED GARLIC

Ingredients:

4 lg. heads garlic (at least 2 1/2 inches in diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 oz.) wheels brie, toasted baguette slices

Directions:

Preheat oven to 350 degrees. Remove all but one layer of skin from garlic; do not expose flesh.

Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil.

Bake until garlic is very tender, 75 to 90 minutes.

Preheat broiler. Score large X in top of each wheel of cheese.

Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings.

 

QUICK PIZZA SNACKS

Ingredients:

8 oz. can Pillsbury refrigerated quick crescent dinner rolls
1/2 cup prepared pizza sauce
4 oz. (1 cup) shredded Casino brand natural Muenster cheese
Fresh oregano, if desired

Directions:

(Or 100% natural Kraft shredded low moisture part-skim Mozzarella cheese).

Heat oven to 375 degrees. Remove dough from can in rolled sections; do not unroll.

Cut each roll into 12 slices; place cut side down, 1 inch apart, on ungreased cookie sheet.

Bake at 375 degrees for 10 minutes. Remove from oven.

Spoon about 1 teaspoon sauce on top of each slice; sprinkle cheese over sauce.

Return to oven; bake 3 to 5 additional minutes or until edges are golden brown and cheese is melted. Garnish with oregano. Serve warm. 24 snacks.

 


 

Baby Shower Appetizers

 

COCKTAIL SMOKIES

Ingredients:

2 packages Lil Smokies
1 can of Coca-Cola
ketchup (enough to cover Lil Smokies)

Directions:

In a Crock-Pot, add 2 packages of Little Smokies. Cover with enough ketchup to suit, and pour 1 can of Coca-Cola over the Smokies and ketchup mixture.

Cook on high for 2-3 hours. Simmer on low for an additional 30 minutes.

 

SWEDISH MEATBALLS

Ingredients:

1 egg
1 cup soft bread crumbs (2 slices bread)
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup milk
Cooking oil
Sour Cream Sauce (see below)
Boiled potatoes or hot cooked noodles
Minced parsley for garnish

SOUR CREAM SAUCE:

2 Tablespoon butter
2 Tablespoon flour
1 cup beef broth
1/2 teaspoon salt
Dash cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup dairy sour cream, room temperature

Directions:

Blend ground beef, egg and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, ground cloves, nutmeg, cinnamon and milk. Form 50 one-inch diameter meatballs and fry. Serve in sauce from a chafing dish.

Sour Cream Sauce:

Pour all excess-oil from fry pan. Add butter to brownings. Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper and Worcestershire sauce; cook, stirring until thickened and bubbly. Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.

 

BAKED STUFFED MUSHROOMS

Ingredients:

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Directions:

Melt butter in skillet. Cook onion until translucent.

Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly.

Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture.

Bake at 350°F for 15 minutes.

 


Baby Shower Appetizers

 

Deviled Eggs

Ingredients:

6 eggs
1/4 teaspoon prepared mustard
1/8 teaspoon dill
3 Tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon salt
1-2 teaspoons milk

Directions:

Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.

Remove from heat and place in ice water. Let cool down to room temperature.

Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.

Mash egg yolks with a fork and add all ingredients except for paprika.

If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)

Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.

Makes about 6 servings.

 

Easy Chicken Quesadillas

Ingredients:

flour tortillas
1 can cheese soup
1/2 cup thick and chunky salsa
1 lb. boneless skinless chicken breast

Directions:

Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.

Bake in a 350°F oven for about 7 minutes.

 

Guacamole

Ingredients:

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 Tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne
pepper (optional)

Directions:

In a medium bowl, mash together the avocados, lime juice, and salt.

Mix in onion, cilantro, tomatoes, and garlicup Stir in cayenne pepper.

Refrigerate 1 hour for best flavor, or serve immediately.

 

 

Seven Layer Taco Dip

Ingredients:

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped 1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Directions:

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.

Garnish with black olives.

 

 

 

Baby Shower Salads

babyshowersalads

Salads are perfect for a baby shower. More than just an appetizer but not as heavy as a full meal, they leave room for the highlight of the shower (besides new mom and baby)...the cake!

AMBROSIA FRUIT SALAD

Ingredients:

1 (11 oz.) can mandarin oranges, drained
1 (13 oz.) can pineapple chunks, drained
1/2 cup miniature marshmallows
1 cup coconut
1/2 cup whipped cream, whipped

Directions:

Put together in bowl, let set overnight. Transfer ambrosia fruit salad to a salad mold and serve.

 

BANANA - NUT SALAD

Ingredients:

1 egg
1 cup sugar
2 Tablespoon flour
1/4 cup vinegar
3/4 cup water
2 Tablespoon butter
8 bananas
1 cup finely chopped nuts
Lettuce

Directions:

Beat eggs lightly in top of double boiler; stir in sugar and flour.

Add vinegar and water; cook stirring until thickened. Stir in butter; cool.

Peel bananas; dip into cooked dressing. Roll into nuts; arrange on lettuce-lined salad plates.

 

CLASSIC WALDORF SALAD

Ingredients:

2 cup diced apples
1 Tablespoon sugar
1/2 teaspoon lemon juice
Dash of salt
1 cup 1" julienne celery sticks
1/2 cup chopped walnuts
1/4 cup mayonnaise
1/2 cup whipping cream, whipped
1 cup mini marshmallows (optional)

Directions:

Combine sugar, lemon juice and salt. Add apples, celery and walnuts.

Fold mayonnaise into whipped cream. Fold gently into apple mixture. Chill.

Serve in lettuce lined bowl. Makes 6 servings.

 

 


Baby Shower Recipes - Salads

 

PINEAPPLE BOAT

Directions:

Cut a fresh pineapple lengthwise. Do not remove the leaves.

Remove the inner portion in sections, creating a hollow boat like shell.

Trim the sections and cut into chunks. Combine with other available fruits such as strawberries, grapes, cantaloupe, etc.

Return all fruit to the pineapple shell.

 

PINK PEAR SALAD

Ingredients:

1 (1 lb., 13 oz.) can pears
8 drops red food coloring
1/4 cup water
2 (3 oz.) pkgs. cream cheese, softened
1 Tablespoon finely chopped candied ginger
Stick cinnamon

Directions:

Drain pears, reserving syrup, dry on paper towel.

Add food coloring to 1/4 cup water; dab on pears to tint.

Combine 1 package of cream cheese with ginger, beat with enough reserved syrup to make fluffy.

Use cheese mixture to fill pears hollows and to seal two pear halves together.

Using other package of cream cheese in cake decorator, pipe ruffles around sealed edges of pears.

Add tiny pieces of cinnamon. Makes 4 servings.

 

CHEF'S SALAD BOWL

Ingredients:

1/4 lb. fully cooked ham
1/2 cup sliced radishes
1/2 cup reduced-calorie salad dressing
2/3 cup cherry tomatoes, halved
1 1/2 cup cauliflower flowerettes
1/2 cup sliced green onions
4 oz. low-fat Cheddar cheese, julienned

Directions:

Trim fat from ham - use a sharp knife to cut ham into julienne strips.

In a large mixing bowl combine cauliflower florwerettes, radishes and green onions - add salad dressing (flavor of your choice).

Toss to coat and set aside. To serve, arrange cauliflower mixture on top of bed of salad greens and top with ham, cheese and cherry tomatoes. Makes 4 servings.

 

 


 

Baby Shower Recipes - Salads

MOLDED CHICKEN SALAD

Ingredients:

1 Tablespoon Knox Gelatine
1/2 cup cold water
1 cup boiling hot chicken broth
2 Tablespoons minced green onions (optional)
1/4 teaspoon garlic powder
pinch of celery seed (optional)
2 cups cooked chicken, diced
1/2 cup celery, finely chopped
1 cup mayonnaise
1/4 cup chopped pimientos

Directions:

In a small bowl, soak gelatine in 1/2 cup cold water for 5 minutes. Stir in 1 cup boiling hot chicken broth, garlic powder, and green onions and celery seed (if using).

Combine with mayonnaise, chicken, celery and pimientos.

Pour mixture into 8 individual sized moulds (silicone works well) or 1 large one. Chill for at least 3 hours.

Just before serving, dip mould into hot water for less than 10 seconds, then invert onto serving dish. Serve with hot biscuits.

 

TACO SALAD

Ingredients:

1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 cup grape tomatoes, halved
1 head lettuce, shredded
1 12 oz. pkg. shredded cheddar cheese
1 12 oz. bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing

Directions:

Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.

Cover with salad dressing. Mix again. Serve almost immediately.

 

MACARONI SALAD

Ingredients:

1 1/2 lb. box of elbow macaroni
1/2 bunch of green onions - chopped
1/2 teaspoon salt (or more to taste)
1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers
2 tsp dijon mustard (generous)
1 1/2 cups Hellman's Mayonnaise
celery salt

Directions:

Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl.

Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well.

Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in.

Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.

Serve cold.

 


 

Baby Shower Recipes - Salads

PASTA AND SEAFOOD SALAD

Ingredients:

2 cup multi-colored pasta twirls
10 oz. crab meat or lobster, cooked (imitation kind if fine)
3 stalks celery
1 sm. can (2 to 3 oz.) sliced black olives
4 or 5 green onions (scallions)
1/2 sm. green or yellow pepper
6 oz. shredded cheese (optional)
1/2 cup "Good Stuff" Salad Dressing (see recipe)
1 teaspoon lemon juice
Salt and pepper to taste

Directions:

Cook pasta until tender. Wash thoroughly with cold water and drain.

While pasta is cooking chop, celery, scallions and pepper into small pieces. Place in large bowl.

Cut seafood into small pieces and add. Drain olives and add. Add cooled and drained pasta, salad dressing and lemon juice. Toss gently.

Add more salad dressing if desired.

Salt and pepper to taste. Sprinkle cheese on salad, if desired or garnish with cherry tomatoes, parsley or whatever.

Chill in refrigerator for at least one hour before serving.

 

TUNA PASTA SALAD

Ingredients:

2 (6 1/2 oz.) cans tuna
1 (8 oz.) pkg. tortellini pasta, filled with Parmesan cheese
4 boiled eggs, chopped
Small onion, chopped
1/2 cup sweet salad cubes
1/2 cup chopped celery
Mayonnaise

Directions:

Cook pasta in 2 1/2 quart boiling salted water, according to package directions. Drain and cool.

Add all other ingredients to pasta. Mix with mayonnaise to taste.

 

PERFECT POTATO SALAD

Ingredients:

2 lbs. potatoes (about 6 medium)
1/4 cup onion, finely chopped
1/2 to 3/4 cup mayonnaise
3 to 4 hard cooked eggs, cut up
Salt to taste
Pepper to taste
 

Directions:

Cut up potatoes and cook 30 to 35 minutes or until tender. Drain and cool.

Combine potatoes with onion, mayonnaise, eggs, salt, and pepper. Stir all ingredients well.

 

 


 

Baby Shower Recipes - Salads

BROCCOLI SALAD

Ingredients:

1 cup celery
3 cup raw broccoli, chopped
4 hard boiled eggs, chopped
8 slices of bacon fried and crumbled
1/2 cup raisins

Dressing:

1 cup mayo (not salad dressing)
1/4 cup sugar
2 teaspoon vinegar

Directions:

Combine all the salad ingredients in a mixing bowl.

Prepare the dressing,  pour over the salad mixture and stir.
.

 

COLESLAW

Ingredients:

6 cups shredded cabbage
1/2 cup sugar
1 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk

DRESSING:

2 tablespoons vinegar
1 cup Miracle Whip Salad Dressing
1/2 teaspoon celery seed
3 tablespoons onions, chopped

Directions:

Add sugar, salt, pepper, and buttermilk to dressing.

Pour dressing over cabbage mixture and mix well. Refrigerate at least 2 hours.

Makes 12 servings.


ITALIAN TORTELLINI SALAD BOWL

2 cup loose-pack frozen mixed broccoli, carrots, cauliflower
4 oz. Provolone cheese or mozzarella cheese
1 (2 1/4 oz.) can sliced pitted black olives
4 or 5 cup torn mixed salad greens
1 pt. (2 cup) deli marinated tortellini salad
1 (3 1/2 oz.) pkg. sliced pepperoni
1/4 cup finely shredded Parmesan cheese
1 bottle clear Italian salad dressing

Directions:

Place frozen vegetables in a colander. Run hot water over vegetables until just thawed. Drain well.

While vegetables are draining, cut Provolone or mozzarella cheese into 1/2 inch cubes. Drain olives.

In a large salad bowl combine drained vegetables, cheese cubes, olives, salad greens, undrained tortellini salad, and pepperoni slices.

Toss lightly to coat. If necessary, add enough of the Italian dressing to coat. Sprinkle with shredded Parmesan cheese. Serves 4.

 

 


 

Baby Shower Recipes - Salads

 

CUCUMBERS IN SOUR CREAM

Ingredients:

2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1/2 cup dairy sour cream
1 Tablespoon sugar
1 Tablespoon vinegar

Directions:

Combine the cucumbers and onion. Stir together sour cream, sugar, vinegar and 1/2 teaspoon salt; toss with vegetables.

Cover and chill.

 

COBB SALAD

Ingredients:

1 1/2 cup cubed, cooked chicken
2 eggs, hard cooked, coarsely chopped
6 slices bacon, crisply cooked, crumbled
4 cup torn salad greens
1 lg. tomato, chopped
1/4 cup sliced green onion
1 avocado, peeled, sliced, tossed in lemon juice
1 cup crumbled blue cheese
1/2 - 1 cup Thousand Island dressing

Directions:

To serve, arrange all ingredients except dressing in rows on large serving platter or in 13"x9" baking dish or arrange single serving on lettuce lined plates.

Spoon dressing over salad.

 

SEVEN LAYER NOODLE SALAD

Ingredients:

2 8-ounce cartons dairy sour cream
1 cup bottled peanut sauce
1/4 teaspoon cayenne pepper (optional)
1 6 to 7 ounce package rice sticks, broken
2 cups fresh snow pea pods, trimmed
8 cups shredded napa cabbage
1/2 of a medium daikon, cut into thin bite-size strips (1 cup)
4 cups packaged shredded broccoli (broccoli slaw mix)
1 cup fresh cilantro leaves
1/2 cup coarsely chopped peanuts

Directions:

In a medium bowl combine the sour cream, peanut sauce and, if desired, cayenne pepper; set aside.

Prepare rice sticks according to package directions. Drain. Rinse with cold water; drain well. Set aside.

Cook pea pods, covered, in a small amount of boiling salted water for 2 minutes until crisp-tender. Drain. Rinse with cold water; drain well. Set aside.

In a 4-1/2- to 6-quart clear glass bowl or two 3-quart rectangular baking dishes layer the napa cabbage, rice sticks, pea pods, daikon, shredded broccoli, and cilantro.

Carefully spread the sour cream mixture over the cilantro. Sprinkle the peanuts over the sour cream mixture.

Cover and chill until ready to serve or up to 8 hours. If serving in a large bowl, toss before serving. If serving in baking dishes, cut through mixture with knife into serving-size portions. Makes 12 to 16 servings.

 

 


 

Baby Shower Recipes - Salads

RIGATONI WITH EGGPLANT AND DRIED TOMATO PESTO

Ingredients:

1 medium onion
2 Tablespoons olive oil
1 medium eggplant (about 1 pound)
6 ounces dried rigatoni or other short pasta (such as penne or fusilli)
1/3 recipe Dried Tomato Pesto (recipe follows)
1/4 teaspoon freshly ground black pepper
2 Tablespoons crumbled chevre (goat cheese) or feta cheese (optional)
Fresh Italian parsley

Directions:

Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil.

Roast in a 425 degree F oven for 10 minutes.

Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil.

Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.

Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.

Transfer pasta to a serving bowl; keep warm.

Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)

Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired.

Makes 6 to 8 side-dish servings or 4 main-dish servings.

Dried Tomato Pesto:

Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil.

Add olive oil to equal 1/2 cup; set aside.

In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt.

Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed.

Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month.

 Makes approximately three 1/3-cup portions.

 

ASPARAGUS PASTA SALAD

Ingredients:

• 6 oz cut macaroni or shell pasta (2 cups dry)
• 16 oz can asparagus drained and diced
• 1/2 cup shredded carrot
• 8 oz carton (1 cup) plain nonfat yogurt
• 1 can (2.25 oz) sliced ripe olives, drained
• 2 cups leftover ham, diced
• 1/8 teaspoon dried tarragon, crushed
• 1/8 teaspoon dried basil, crushed

Directions:

Cook pasta as directed and drain. Place all ingredients into large salad bowl and toss well.

Chill for one hour before serving. If pasta seems dry add 1/2 cup additional yogurt. Makes 4 to 6 servings. 

 

ORZO SALAD

Ingredients:

• 1 cup orzo, cooked and drained
• 1 ear corn, husk and silk removed
• 1 shallot, chopped
• 1 small garlic clove, minced
• 1 medium red or yellow sweet pepper, halved and seeded
• 6 Tablespoons extra virgin olive oil, divided
• 2-3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh basil, chopped
• Salt and fresh ground black pepper to taste

Directions:

Heat grill pan on medium heat. Drizzle corn and pepper with 2 Tablespoons olive oil.

Grill until lightly brown on all sides and remove from heat. Cut corn off cob and chop pepper in small pieces about size of corn.

Meanwhile, heat 1 Tablespoon olive oil in small sauce pan. Saute shallot and garlic for 2 minutes.

Add to corn and pepper mixture. Toss cooked orzo with mixture, 3 Tablespoons olive oil, lemon juice and basil.

Salt and pepper to taste. Makes 4 servings.

 


 

Baby Shower Recipes - Salads

CHICKEN PISTACHIO PESTO SALAD

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 small garlic cloves
• 1/2 cup shelled natural pistachio nuts
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1/2 cup packed fresh basil leaves
• 1 1/2 tablespoons soy sauce
• 1 teaspoon Tabasco sauce (or to taste)
• 1 pound bow tie pasta
• Garnish: green onion sprigs and cherry tomatoes

Directions:

In a large pot boil chicken breasts covered in water for 15 minutes or until cooked through.

Drain, and set aside chicken to cool. Chop into bite size pieces. In a food processor, chop the garlic finely.

With motor running, add pistachios, Parmesan, oil, basil, soy sauce and Tabasco until it reaches a smooth puree.

In a large pot of boiling water, cook the bow tie pasta approximately 11 minutes or until al dente. Drain well.

In extra large bowl, toss the pasta with the pesto. Stir in chicken. Let salad cool about 30 minutes, garnish and serve.

 Makes 8 servings.

 

DILL BOWTIE SALAD

Ingredients:

• 1 box bowtie pasta
• 2 cucumbers, peeled and seeded
• 8 Italian sweet peppers
• 1 bunch green onions
• 1 can reduced-sodium (LeSeur brand) peas
• 1 bag shredded carrots
• 1 large bunch fresh dill weed
• 1 1/2 to 2 cups of Miracle Whip or mayonnaise
• 1 package grape tomatoes

Directions:

Cook bowtie pasta to desired tenderness. Drain, rinse and cool completely.

Peel and seed cucumber and peppers, and dice into bite sized pieces. Clean and chop green onions.

Drain peas. Toss all together with cooled pasta and shredded carrots; add Miracle Whip and mix well.

Chop desired amount of dill weed and add to salad. Wash tomatoes and use them to top salad. Chill well before serving.

Makes 6 to 8 servings.

 

MAC AND CHEESE SALSA RANCH SALAD

Ingredients:

• 1 7-oz box macaroni and cheese, prepared as directed on package, but omitting butter or margarine
• 1 cup diced tomatoes, seeds removed and well drained
• 1 cup peeled, seeded, & diced cucumber, drained on paper towels for a few minutes
• 1/4 cup finely chopped red onion
• 1 4-oz can sliced black olives, drained
• 1/2 cup fat-free ranch salad dressing
• 4 or 5 curly (leaf) lettuce leaves

Directions:

Cool macaroni and cheese to room temperature.

Meanwhile, stir remaining ingredients, except lettuce leaves, together in a large bowl.

Fold in macaroni and cheese. Cover and chill one hour.

Arrange lettuce leaves on a serving platter. Spoon salad on top. Serve immediately. Makes 4 to 5 servings.

 

 


 

 

Baby Shower Recipes - Salads

BLT PASTA SALAD

Ingredients:

• 1 box spiral noodles
• 1 head romaine lettuce
• 1 lb bacon
• 2 tomatoes
• 1 cup mayo
• 1 cup sour cream
• 1 Tbsp ground black pepper

Directions:

Boil pasta until tender. Cook bacon until crisp, drain; crumble while hot.

Mix together mayo, sour cream and pepper. Cut lettuce into bite-sized pieces.

Dice tomatoes. Mix together pasta and dressing. Add tomato and bacon.

Chill at least 2 hours. Add lettuce just before serving. Makes 10 servings

 

BLT POTATO SALAD

Ingredients:

8 all-purpose potatoes (about 3 pounds)
8 strips bacon

Dressing:

1/2 cup each mayonnaise and sour cream
1/4 cup water
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped celery
1/2 cup sliced red onion
1/2 cup finely chopped sweet gherkins
1 medium head romaine lettuce, cut crosswise in 1/2-inch wide strips
1 pint cherry tomatoes, halved

Directions:

Peel potatoes and cut in 1 inch pieces. Put into a large saucepan with cold water to cover.

Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm tender. Drain and let cool slightly.

Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1/2 inch pieces. (Wrap and refrigerate at this point if making ahead.)

Whisk Dressing ingredients in a large bowl until well blended.

Add warm potatoes, celery, red onion and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.)

 

CALIFORNIA SHRIMP BOWL

Ingredients:

1 1/2 pounds unshelled medium shrimp
1 Tablespoon pickling spice
2 celery tops (or more)
Salad greens
2 tomatoes, cut into wedges
2 Tablespoons capers
2 hard-cooked eggs, sliced
3 Tablespoons oil and vinegar dressing (bottled or homemade)

Directions:

Drop shrimp into boiling salted water to cover and add pickling spice and celery tops. Bring again to boil and cook, uncovered, 2 to 3 minutes.

Drain, peel and devein shrimp. Place in bowl, cover tightly and chill several hours.

Line serving bowl with greens. Arrange shrimp and tomato wedges in bowl. Sprinkle with capers and garnish with sliced eggs. Sprinkle with dressing and serve at once.

Yield: 6 servings

 


 

Baby Shower Recipes - Salads

CHICKEN TACO SALAD

Ingredients:

8 chicken breast tenders
4 cups shredded lettuce
1 (16 ounce) can chili beans, drained (reserve liquid)
1/2 cup shredded Cheddar or Monterey jack cheese
1 tomato, chopped
1 avocado, chopped
2 scallions, sliced
1/4 cup salsa
Sour cream
Tortilla chips

Directions:

Prepare chicken according to package instructions.

Combine lettuce, beans, cheese, tomato, avocado and scallions; top with chicken.

 

ANTIPASTO PASTA SALAD

Ingredients:

1/2 cup vegetable oil
3 Tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella

Directions:

Cook pasta in a pot of boiling salted water until al dente. Drain.

In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well.

Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.

Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Combine salsa and reserved chili bean liquid.

Serve with salsa dressing, chips and sour cream.

Makes 6 servings

 

 

Desserts and Cakes
Baby Shower Recipes

babyshowerdessert

The Baby Shower Cake

The cake can be both a dessert and a centerpiece, it will definitely be a part of the shower the mom-to-be will remember.

It's easy to make cakes and cupcakes for occasions like this. Don't get in over your head. Buy a simple decorating package so you have everything you need. Most craft stores and party stores sell decor that requires little more than placing items on top of the cake (or cupcakes) or simple frosting techniques.

On the next few pages are dessert recipes, with the cake recipes first. You don't have to go with a traditional chocolate or white cake....the peach, lemon, strawberry, and other recipes lend themselves to decorating very well.

 

MINI CHOCOLATE CHEESECAKES

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 8 oz (1 1/4 cups) semisweet chocolate, melted
• 4 oz (1/2 cup) strawberry yogurt (preferably without fruit chunks)

Directions:

Preheat oven to 350 degrees and line 24 mini-muffin tins with paper liners. (Spray liners with Pam.)

Beat cream cheese with sugar until well blended. Beat in egg; slowly add melted chocolate and yogurt.

Bake about 25 minutes or until set. Cool on rack and refrigerate overnight.

The cheesecakes can stick to some paper liners, so you might want to spray the liners with nonstick spray before adding the mixture. Number of servings: 24

 


FLUFFY LEMON CAKE

Ingredients:

Filling:
• 2 packages of cook-before-eating lemon pudding and pie filling mix (Jell-O), Cake:
• 1 package yellow cake mix
• 3 eggs
• 1/2 cup water
• 1/4 cup oil
• 1/2 cup mayonnaise

Frosting:
• 1 container of Cool Whip
• 1 container of vanilla frosting

Directions:

Prepare filling according to package directions for pie filling; cover with plastic wrap and cool thoroughtly.

Meanwhile, prepare cake: Beat together cake ingredients; pour into two 9" greased cake pans.

Bake at 400 degrees for 30-35 minutes or until cake tests done. When cake is cooled, put about 2/3 of the cooled filling mixture onto the first layer.

Put on second layer and place the remaining 1/3 of the filling on top.

For frosting, mix together the container of Cool Whip and vanilla frosting. Frost sides, and decorate as desired with mint, lemon slices, etc.
Number of servings: 12

 


OLD FASHIONED STRAWBERRY SHORTCAKE

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 level Tablespoons cold butter
ice water to make a stiff dough (3 to 4 Tablespoons)
soft butter to moisten shortcake after baking
3 cups fresh, sliced strawberries that have been dredged and allowed to stand in sugar at room temperature for an hour (or refrigerate if kept longer).
Heavy cream for topping the cake

Directions:

Preheat the oven to 425°F.

Combine dry ingredients and cut in the shortening until mixture resembles cornmeal.

Add water and mix until a ball of dough forms.

Turn the dough out on a floured board and pat it flat and round until cake is about an inch thick.

Bake until golden, about 12 to 15 minutes. Remove from oven, and with a sharp, heated knife, carefully split it and butter it as you would a biscuit. Place strawberries inside the still-hot buttered cake.

Pour heavy cream over cake just before bringing to the table.

 

 

 


 

Baby Shower Recipes


BANANA CHIP BUNDT CAKE

Ingredients:

1 (18.5 ounce) box banana cake mix (with pudding in the mix)
1 (3.5 ounce) box instant banana cream pudding and pie filling
4 eggs
1 cup water
1/2 cup vegetable oil
1 cup Hershey's miniature semisweet chocolate chips

Directions:

Heat oven to 350 degrees F. Spritz fluted stoneware pan.

In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes.

Stir in chocolate chips. Pour batter into pan.

Bake 45-50 minutes or until a wooden pick tests done. Cool 10 minutes; remove from pan.

Cool completely on wire rack. Drizzle with Chocolate Glaze.

Chocolate Glaze: In small saucepan bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves.

Remove from heat; add 1 cup Hershey's miniature semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth.

Cool to desired consistency; use immediately. (about 2/3 cup glaze).

 


BROWN SUGAR CAKE

Ingredients:

1 cup shortening
1/2 cup (1 stick) butter
1 (16 ounce) box light brown sugar
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 cup nuts, finely chopped

Directions:

Cream shortening, butter and brown and white sugars.

Add eggs, one at a time, beating well after each addition.

Add flour and baking powder which have been sifted together alternately with milk.

Add vanilla extract, then nuts dredged in flour. Pour into a greased and floured 10-inch tube pan.

Bake for 1 1/2 hours at 325 degrees F.

 


CARROT SHEET CAKE

Ingredients:

4 eggs
1 cup vegetable oil
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts

Frosting:

8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2/3 cup chopped walnuts

Directions:

In a mixing bowl, beat eggs, oil and sugar until smooth.

Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts.

Pour into a greased 15 x 10 x 1-inch baking pan.

Bake at 350 degrees F for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

For frosting, beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in confectioners sugar.

Spread over cake. Sprinkle with nuts.

Makes 24-30 servings.

 

 


 

Baby Shower Recipes


CHOCOLATE BUTTERMILK SHEET CAKE

Ingredients:

2 cups flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup butter
1 cup water
1/2 cup vegetable shortening
3 heaping Tablespoons cocoa
2 eggs, beaten
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla extract

Directions:

Place in large mixing bowl, flour, sugar and salt.

Place in saucepan butter, water, vegetable, shortening and cocoa.

Bring to boil and pour over flour mixture. Mix well.

Place in another bowl eggs, baking soda, buttermilk and vanilla extract.

Stir well and add to previous mixture.

Bake in greased and floured 13 x 9-inch pan at 350 degrees F for 20 minutes.

Icing:

1/2 cup butter or margarine
3 heaping Tablespoons cocoa
1 (16 ounce) box confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk

Directions:

Melt margarine and cocoa in a 2-quart pan, but do not boil.

Remove from heat and add confectioners sugar, vanilla extract, nuts and milk.

Stir well. Ice cake while hot.

 


MOCHA SHEET CAKE

Ingredients:

1 cup unsalted butter, divided
1 cup strong brewed coffee or 1 Tablespoon instant
coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder, divided
1/2 cup vegetable oil
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract, divided
6 Tablespoons milk
1 pound confectioners sugar
1 cup chopped pecans, toasted

Directions:

Preheat oven to 400 degrees F. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan.

Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy, small saucepan over medium heat until smooth. Remove saucepan from heat.

Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture.

Whisk buttermilk, eggs and 1 teaspoon vanilla extract in medium bowl until blended. Add to flour mixture and blend well. Spread batter in prepared pan.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.

Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy, medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.

Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.

Makes 16 to 20 servings.

 

 


Baby Shower Recipes


PHILADELPHIA BUTTER CAKE

Ingredients:

1/4 cup granulated sugar
1/4 cup Crisco
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 Tablespoon vanilla extract

Directions:

Mix sugar with shortening and salt. Add egg and beat with mixer 1 minute.

Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla.

Mix 3 minutes by hand. Turn onto floured board and knead 1 minute.

Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled. Meanwhile prepare topping.

Divide dough in two and roll or pat each to fit two well-greased 8-inch square pans.

Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling.

Divide topping and spread over each dough. Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done.

Do not overbake. The topping will be crusty, but gooey.

Let cool before cutting.

Topping:

1 cup (2 sticks) butter
2/3 cup all-purpose flour
2 cups granulated sugar
2 extra large eggs
4 to 5 Tablespoons milk

Directions:

Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter.

Add eggs, one at a time, beating well after each.

Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.

 

PEACHES AND CREAM CAKE

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup plus 2 Tablespoons butter or margarine, softened
2 large eggs
2 (3.4 ounce) package vanilla pudding mix
2 (16 ounce) cans sliced peaches in syrup, undrained
16 ounces cream cheese, softened
1 cup plus 2 Tablespoons granulated sugar, divided
1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13 x 9 x 2-inch pan.

Drain peaches, reserving 1/4 cup plus 2 Tablespoons syrup. Set reserved syrup aside.

Arrange peach slices over batter. Set aside.

Beat cream cheese at medium speed of an electric mixer until creamy, gradually add 1 cup sugar, beating well. Add reserved syrup, 1 Tablespoon at a time, beating until smooth.

Spoon cream cheese mixture over peaches.

Combine remaining 2 Tablespoons sugar and cinnamon and sprinkle evenly over cream cheese mixture.

Bake 45 minutes. Cool in pan on a wire rack.

Serves: 12

 

 


 

Baby Shower Recipes

ORANGE FILLED ORANGE CAKE

Ingredients:

1/2 cup butter (or margarine)
1 1/2 cups granulated sugar
1 Tablespoon orange peel (grated)
2 1/4 cups flour (sifted)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/4 cup fresh orange juice
4 egg whites (beat stiff)

Directions:

Beat butter (or margarine) with sugar until fluffy. Add orange peel. Sift flour, baking powder, soda, and salt and add to butter mixture.

Combine water and orange juice and add alternatively with dry ingredients, beating well. Fold in egg whites.

Pour into two 8-inch round greased and floured cake pans. Bake in 375 degree F oven about 30 minutes (or until cake tests done).

Cool five minutes and remove from pans.

When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.

Orange Filling:

1/2 cup granulated sugar
2 Tablespoons cornstarch
1 1/2 teaspoons orange peel (grated)
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water
2 egg yolks
2 Tablespoons butter

Directions:

Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks.

Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes.

Remove from heat and stir in butter. Cool before spreading between layers.

Orange Buttercream Frosting:

6 Tablespoons butter
4 1/2 cups confectioners sugar (sifted)
1 Tablespoon orange peel (grated)
Dash salt
4 to 6 Tablespoons orange juice

Directions:

In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency.

Beat until smooth and creamy.

 


RED VELVET CAKE

Ingredients:

Cake:

1 1/2 cups granulated sugar
2 cups vegetable oil
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vinegar
1 Tablespoon cocoa
1 (2 ounce) bottle red food coloring
1 Tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 cup buttermilk


Icing:

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

 

Directions:

Cream sugar and oil. Add eggs, one at a time, beating after each addition.

Add baking soda salt, vinegar, cocoa, food coloring and vanilla extract. Mix well.

Add flour alternately with buttermilk. Pour into 3 (8-inch) well-greased cake pans. Bake at 350 degrees F for 30 minutes or until done.

Mix together cream cheese, butter, confectioners' sugar, 1 teaspoon vanilla. Frost cooled cake.

 

 

 

 


Baby Shower Recipes

SOUTHERN FRESH BANANA LAYER CAKE

Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 sticks) butter, at room temperature
2 1/4 cups granulated sugar
3 eggs, well beaten
5 ripe bananas, mashed
1/4 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup finely chopped pecans

Directions:

Preheat oven to 325 degrees F. Grease and flour three 9-inch cake pans. Sift together flour and baking soda, and set aside.

Put butter and sugar in a large mixing bowl and cream together until smooth.

Slowly pour in the eggs, mixing well between each addition. Stir in the mashed bananas.

Add dry ingredients and buttermilk alternately, beginning and ending with flour mixture.

Stir in vanilla extract and pecans.

Divide batter among prepared pans and bake for 25 minutes, or until the tops all brown and the edges pull away from the pans, or a wooden pick inserted in the middle of a cake comes out clean.

Remove from the oven and allow to cool for 5 to 10 minutes, then turn out onto racks to cool completely.

Frosting and Filling:

1/2 cup mashed bananas
2 teaspoons fresh lemon juice
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners’ sugar
1 teaspoon vanilla extract
3 ripe bananas, sliced thin

Directions:

In a small bowl, mix mashed bananas and lemon juice together and set aside.

In another bowl, with an electric mixer, cream together butter and sugar. Add mashed bananas, blending well. Stir in vanilla extract.

To assemble, spread a layer of icing on one of the cake rounds, then top with a layer of sliced bananas.

Place the second cake layer on top of the bananas and repeat with more icing, then bananas.

After placing the third layer on top, smooth the icing over the sides and top of the cake with the remaining frosting.

 


TEXAS SHEET CAKE

Ingredients:

2 cups sifted all-purpose flour
1/2 cup sour cream
1/2 teaspoon salt
2 cups granulated sugar
1 teaspoon baking soda
2 eggs
1 cup (2 sticks) margarine
4 Tablespoons cocoa
1 cup water

Directions:

In bowl, mix flour, sour cream, salt, sugar, baking soda and eggs.

In a pan, bring to boil margarine, cocoa and water.

Add boiled mixture to dry ingredients, mix well, and pour into a large sheet cake pan, 15 1/2 x 10 1/2 inches, that has been greased and floured well.

Bake at 350 degrees F for 20 minutes. This batter is very thin.

Frosting:

1 box confectioners sugar
1 cup chopped pecans
4 Tablespoons cocoa
1 teaspoon vanilla extract
1/2 cup (1 stick) margarine
6 Tablespoons milk

Directions:

Mix sugar, vanilla extract and nuts in a pan.

Boil margarine, milk and cocoa and add to dry ingredients, beating until smooth.

Frost cake while cake is hot, as the frosting is very thick.

 

 


 

Baby Shower Recipes


ANGEL FOOD CAKE WITH FRESH STRAWBERRY SAUCE

Ingredients:

• 1 store bought angel food cake
• 1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
• 2-3 cups fresh sliced strawberries
• 1/2 cup water
• 1/2 cup Splenda
• 3 Tablespoons cornstarch
• 1/2 teaspoon lemon juice
• 1 container low-fat Cool-Whip thawed

 

Directions:

In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water.

Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens.

Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled.

Top with cool-whip.

 

 

STRAWBERRY HEAVEN

Ingredients:

• 1 2-layer pkg white cake mix
• 1 pkg Strawberry Jell-O
• 2 Tbsp flour
• 1/4 cup water
• 3/4 cup oil
• 4 eggs
• 1 box (10 oz) frozen strawberries, thawed
• Icing:
• 1/2 stick butter (1/4 cup)
• 1/2 of a (10 oz) box frozen strawberries, thawed
• 1 lb powdered sugar

Directions:

Preheat oven to 350 degrees.

Using a large mixer blend boxed cake mix, flour, dry Jello, oil, water and 1 box thawed strawberries & syrup.

Mix well at low to medium speed.

Add eggs, one at a time, and beat at medium to high speed until mixture is smooth and silky, about 2 minutes. Do not overbeat.

Grease a 9x13" cake pan. Pour mixture into pan and place in oven.

Bake about 30-35 minutes or until cake does not jiggle when moved. Cool cake only partially.

This cake is best left in the pan so you can pour your icing onto the cake. Icing: Melt butter (without getting it too hot).

Mix melted butter and the 1/2 box of thawed strawberries & syrup with mixer.

Add powdered sugar gradually while beating. When icing is somewhat thick but still able to pour, it is ready.

Pour icing over the partially cooled cake. Icing should not be as thick as traditional icing. You should be able to pour the icing onto the cake.

Serve warm.

 

 

 


Baby Shower Recipes

TOFFEE COOKIES

Ingredients:

• 1 cup (crystal) sugar
• 3/4 cup butter
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup toffee bits
• Granulated sugar to sprinkle on top

Directions:

Heat oven to 350 degrees F.

Mix sugar, butter, egg and vanilla. Beat until creamy (2 minutes).

Add Flour, baking powder and soda, beating on low until combined, about 2 minutes. Stir in toffee bits.

Shape into 1" balls and roll in additional sugar.

Place 2" apart on ungreased cookie sheet; flatten with the bottom of a glass that has been dipped in sugar.

Bake for 9-11 minutes until edges are brown. Sprinkle with more sugar while warm.

Remove from cookie sheet while still warm; cool on wire rack.

 

 

CHOCOLATE DREAM BROWNIES

Ingredients:

• 1/4 cup Butter
• 1 cup Sugar
• 1/4 cup Milk
• 1/2 cup Broken Walnuts
• l cup Flour
• 2 Eggs
• 1 teaspoon Vanilla
• 2 Squares Melted Chocolate
• 1/8 teaspoon Salt

Directions:

Cream butter and sugar for 2 min. Add Rest of ingredients, beat hard 2 min.

Bake 25 min. at 350 degrees.

 

 


FROSTED BANANA BARS

Ingredients:

• 1/2 cup nonfat margarine -- softened
• 1 1/2 cup sugar
• 2 eggs
• 1 cup fat-free sour cream
• 1 teaspoon vanilla extract
• 2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 med. bananas, ripe, mashed,
• 1 cup

FROSTING:
• 1 pkg. fat-free cream cheese, softened
• 1/2 cup nonfat margarine, softened
• 2 teaspoon vanilla extract
• 3 3/4 cup confectioner's sugar

Directions:

Cream butter and sugar. Add eggs, sour cream and vanilla.

Combine flour, baking soda and salt. Gradually add to creamed mix. Stir in bananas.

Spread in greased 15x10x1 baking pan. Bake at 350 for 20-25 minutes or until toothpick near center comes out clean. Cool.

Beat cream cheese, butter and vanilla. Gradually beat in enough sugar to achieve frosting consistency.

Frost bars. Store in refrigerator. Number of servings: 36

 

 

 


 

Baby Shower Recipes


CHERRY BABY CAKES

Ingredients:

1 1/3 cups flour
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup cherry marmalade or cherry preserves,
large pieces snipped if necessary

Icing:

2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
2 Tablespoons milk
60 maraschino cherries with stems, drained

Directions:

To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt.

Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.

Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean.

Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

To make icing: In a small bowl, combine confectioners sugar, vanilla extract and milk.

Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

To garnish: Pat cherries dry with clean paper toweling.

Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Makes about 60

 


FAIRY CAKES

Ingredients:

2/3 cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup granulated sugar
2 Tablespoons butter, melted
1 Tablespoon hot water

Filling:
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Food coloring, as needed

Directions:

To make cakes: Preheat oven to 425 degrees F. Grease and flour 2 (12-cup, 1 1/2-inch) muffin tins (to make 24 cakes). Set aside.

Sift together flour and baking powder; set aside.

Place eggs and sugar in a bowl and whisk until thick. Fold in flour mixture gently.

Add melted butter and hot water. Blend thoroughly, using spoon. Divide mixture into muffin tins. Bake 8 to 10 minutes.

To make filling: While whipping the cream with an electric mixer set on medium-high speed, gradually add sugar and vanilla extract.

Beat until the texture of shaving cream. If desired, divide mixture and stir in food coloring.

To assemble cakes:

With a sharp, pointed knife, cut away risen area from the top of each cake and set aside (do not discard).

Fill hole with a dollop of whipped cream. Cut reserved top sections in half to form "wings."

Place wings on top of cream and you have fairy cakes.

Makes 24 cakes.

 


CINNAMON ROLL COOKIES

Ingredients:

Cookie dough base:
• 1 1/2 cups unbleached bread flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 2/3 cup butter, margarine or shortening
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/2 cup finely chopped walnuts (you can grind the walnuts as they are used for flavor, not necessarily texture)

Cinnamon roll cookie dough base:
• 1 1/2 cups unbleached bread flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup butter, margarine or shortening
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/4 cup cinnamon
• 1/4 cup raisins soaked in hot water and Tbsp sugar (allow these to steep while you make the doughs)

Powdered Sugar Glaze:
• 1 1/2 cups powdered sugar
• 1/2 teaspoons vanilla
• 1-2 Tablespoons condensed milk

Directions:

For the Regular Cookie Dough:

Combine sugar, butter, egg, vanilla and dry sifted ingredients. Cream until smooth.

For the Cinnamon Cookie Dough:

Combine sugar, butter, egg, vanilla and once creamed add dry sifted ingredients, and mix until smooth.

Add raisins to this dough. After making both doughs, chill them for 1/2 hour to firm them up.

Remove both types of dough and cut them in half.

Using a marble board and pin, roll out plain cookie dough and cinnamon cookie dough separately.

Once each has been rolled flat to about 1/2 to 1/4 inch thickness, gently lay cinnamon dough on top of cookie dough, roll together and cover tightly with plastic wrap, and place in refrigerator for at least 10-15 minutes to firm up before cutting.

To bake slice 1/4" sections, just like regular chocolate chip cookies.

Lay each section flat on a greased cookie sheet and bake at 375 degrees F for 8-10 minutes on top rack of oven, then put them on bottom rack with oven turned off for an additional 2-3 minutes.

Remove cookies from sheet and allow them to cool, than cover with a simple powdered sugar milk glaze.

For the glaze add milk slowly to sugar and vanilla until proper consistency is achieved, a smooth, glossy glaze. Save a few of the steeped raisins to decorate your finished cookies.

Number of servings: 24-48 cookies (depending on size)

 

 


 

Baby Shower Recipes


CINNAMON ROLLS

Ingredients:

• 4 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 3 teaspoons baking powder
• 2 packages yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 1 3/4 cup buttermilk
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 2 Tablespoons cinnamon
• 1/2 cup sugar

Icing:
• 1 stick butter
• 6 Tablespoons milk
• 1 teaspoon vanilla
• 1 package powdered sugar
• 1 cup chopped pecans

Directions:

Place yeast and 1/4 cup sugar and warm water in a bowl, and mix until it is well dissolved.

Let rise for about 30 minutes.

Mix flour, soda, and powder together.

Warm buttermilk, oil, salt, and sugar together.

Once it is lukewarm, add yeast mixture, then add to flour mixture.

Mix well, then place on a well floured surface and knead for about five minutes.

Roll out dough in a large circle, add margarine to dough, then cinnamon and sugar.

Roll up and cut about 1/2 inch roll and place in an oiled pan. Let rise for about 20 minutes.

Once risen put in a preheated 350 degrees F oven and bake for 25-30 minutes. Mix icing together in a stove top pan.

Once it is melted, add powdered sugar and pecans and top cinnamon rolls. Number of servings: 20

 


CANNOLI

Ingredients:

1 cup flour
1 teaspoon baking powder
1 Tablespoon sugar
1/2 teaspoon cinnamon
2 lbs. Ricotta
1 Tablespoon vanilla
1 1/2 cup sugar
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup citron (optional)

Directions:

Blend first 4 ingredients and add 1 Tablespoon of butter.

Blend with your fingertips as you would a pie crust.

Add 2 Tablespoons cold water and 2 Tablespoons of vinegar. This makes a hard dough. Chill 1 hour.

Roll dough to 1/2 inch and cut into 4x5-inch rectangles. Roll dough around tubes, 1 inch diameter.

Fry at 360 degrees until brown. Drain; cool.

Beat Ricotta, vanilla, sugar until smooth, then add chocolate chips and citron. Chill.

Fill crusts at both ends with filling, then sprinkle ends with chopped nuts and dust with powdered sugar. Makes 12 cannolis.


CHEESE CAKE PETITE FOURS

Ingredients:

3 (8 oz.) pkgs. Philadelphia cream cheese
5 eggs
1 cup sugar
1 1/2 teaspoon vanilla

Directions:

Cream cheese should be room temperature.

Gradually mix each cheese package in mixer and add eggs one at a time, then add sugar and vanilla.

Pour into 2 inch foil cups (almost to top) which have been placed in cupcake tins and bake in a 300 degree oven for 30 to 40 minutes. Do not let edges get brown.

When they are removed from oven, they will drop in center. This is ok.

Leave oven turned on and make topping  by combining 1/4 cup sugar 1/2 teaspoon vanilla.

Put 1 teaspoon of topping on each foil cup and top with maraschino cherries (which have been drained on paper towels), jelly or nuts.

Put back into oven for 5 minutes. Makes 30.

 

 

 


 

Baby Shower Recipes


BANANAS FOSTER CHEESECAKE SQUARES

Ingredients:

2 cups vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup firmly packed brown sugar

Filling:
24 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
2 teaspoons rum extract or 2 Tablespoons dark rum
3 eggs
1/2 cup mashed ripe bananas

Topping:
2 bananas, sliced
2 teaspoons lemon juice
25 caramels, unwrapped (about 1/2 of 14 ounce package)
2 Tablespoons milk
1 teaspoon rum extract (optional)
1/2 cup pecan halves

Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9-inch baking pan.

Filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extract, if desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.

Makes 2 dozen.

 


CHOCOLATE CREAM CUPS

Ingredients:

16 fluted paper baking cups
1 (12 ounce) package semisweet chocolate chips
2 Tablespoons shortening
1 (3 or 3 1/4 ounce) box regular vanilla pudding mix
1 envelope unflavored gelatine
1 teaspoon instant coffee powder
2 cups half-and-half
1 cup heavy cream, whipped
Chocolate sprinkles
16 maraschino cherries, drained

Directions:

Same day or several days before serving: Put cups in muffin tins.

In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm.

Starting from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate.

Early on serving day; remove a few cups at a time from refrigerator.

Gently, but quickly peel paper away from each, leaving a chocolate cup. Refrigerate.

In medium saucepan, combine pudding mix, gelatine and coffee powder. Stir in half-and-half. Cook as label directs.

Cover surface with wax paper and refrigerate until cool.

With rubber spatula gently fold whipped cream into mixture. Fill chocolate cups and refrigerate.

Sprinkle each cup with chocolate sprinkles; top each with a cherry.

 


GRASSHOPPER BARS

Ingredients:

1 box chewy fudge brownie mix
1/2 cup (1 stick) butter
2 1/2 cups powdered sugar
4 plus Tablespoons crème de menthe, to taste
6 ounces semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints

Directions:

Prepare fudge mix as directed on package. Let cool completely before frosting.

Combine cream cheese, butter, powdered sugar and crème de menthe. Spread over brownies.

Melt chocolate chips and butter. Pour over frosting and tilt pan to cover completely. Refrigerate until cool. Garnish with Andes mints. Cut into squares.

 

 

 

 


 

Baby Shower Recipes


LEMON PUDDING BARS

Ingredients:

Crust
1 cup flour
1/2 cup butter

Mix flour and butter. Press into a 15 x 2 x 1-inch jellyroll pan. Bake 15 minutes at 350 degrees F. Let cool.

First layer
8 ounces cream cheese
1 cup confectioners sugar
16 ounces whipped topping, such as Cool Whip
1/2 cup pecans, chopped

Beat cream cheese and confectioners sugar together. Fold in 1 cup whipped topping and chopped pecans. Spread over crust.

Second layer
3 small boxes cook-and-serve lemon
pudding and pie filling
Milk

Cook pudding according to package directions. Cool.

Pour over the first layer. Use remaining whipped topping to spread over the pudding. Chill and serve.

 


PEACH CHEESECAKE BARS

Ingredients:

Cake Layer:

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into bits
1 large egg

Cheese Layer:

8 ounces cream cheese, softened
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg (at room temperature)
1 teaspoon fresh lemon juice
1 Tablespoon all-purpose flour
1/8 teaspoon salt

Additional ingredients:

2 peaches
2 Tablespoons granulated sugar, divided

 

Directions:

Cake layer:

Into a bowl, sift together flour, sugar, baking powder and salt.

Add butter and combine the mixture until it resembles coarse meal.

Add the egg; blend the mixture well and spread it onto the bottom of a 13 x 9-inch baking pan.

Cheese layer:

In a bowl with an electric mixer, beat together the cream cheese, sugar and vanilla extract until the mixture is combined well; add egg, lemon juice, flour and salt.

Beat the mixture until it is smooth. Spread the mixture evenly over the batter.

Slice the peaches thin. Arrange them in one layer on top of the cheese layer and sprinkle the top with 1 Tablespoon of the sugar.

Bake the cheesecake in a preheated 350 degree F oven for 18 to 20 minutes, or until it is just golden.

Sprinkle the cheesecake with the remaining 1 Tablespoon sugar. Let it cool and cut it into 3 x 1-inch bars.

Transfer the bars to a container, separated by sheets of wax paper.

The bars may be made 2 days in advance and kept in an airtight container, separated by sheets of wax paper and chilled.

Makes 36 bars.

 


STRAWBERRY SQUARES

Ingredients:

1 1/2 cups vanilla wafer crumbs
1/3 cup butter, melted
1 small box strawberry gelatin
1 1/2 cups boiling water
2 cups strawberry slices
2 cups miniature marshmallows
1 (8 ounce) container Cool Whip

Directions:

Combine crumbs and margarine; press into bottom of 9-inch square pan. Chill. Dissolve gelatin in water; chill until thickened but not set.

Fold in strawberries, marshmallows and 1 1/2 cups topping. Pour over crust. Chill until firm. Top with remaining whipped topping. Just before serving, garnish with additional strawberry slices and chopped nuts.

Serve 9 to 12.