If you haven’t checked out the fun pictures from this shower, take a look at Experience the Fairytale. Dawn put on an awesome shower for her daughter, Nicole, who was pregnant with twins!
She designed the recipes around children’s storybooks. What a great idea…
DEVILED STRAWBERRIES (“Strawberry Shortcake”)
1 8-ounce block of cream cheese
1/2 cup mashed strawberries
1/4 cup powdered sugar
12 (approximately) fresh strawberries
Note: strawberry-flavored cream cheese can be used instead, just make sure it’s softened
STEP ONE
In a bowl, combine cream cheese, mashed strawberries and powdered sugar
STEP TWO
Remove stems from the washed fresh strawberries
STEP THREE
Slice each strawberry in half, lengthwise
STEP FOUR
Pipe cream cheese mixture into each strawberry
STEP FIVE
Serve on deviled egg tray
STUFFED PEA PODS (“Two Peas in a Pod”)
1 container vegetable-flavored or onion-flavored cream cheese, softened
24 (approximately) blanched pea pods, opened along seam
STEP ONE
Pipe cream cheese into each pea pod
NOTE
For a twin shower, pipe two round “peas” in each pod. For triplets, pipe three “peas”, etc.
TORTILLA SANDWICHES (“The Wheels on the Bus”)
1 package large flour tortillas
1 8-ounce package cream cheese, softened
1 bottle ranch dressing
Leaf lettuce
4 (approximately) tomatoes, thinly sliced
1 pound shaved deli meats of your choice (ham, turkey etc)
1 pound shaved deli cheese of your choice (Colby, Swiss, cheddar, etc.)
STEP ONE
Spread cream cheese very thinly on each tortilla
STEP TWO
Working in the middle place 2-3 slices of meat lengthwise across the center
STEP THREE
Add cheeses in the same manner
STEP FOUR
Place tomato slices on cheese
STEP FIVE
Lghtly drizzle with ranch dressing
STEP SIX
Top with a few pieces of lettuce
STEP SEVEN
Roll tortilla tightly
STEP EIGHT
Tightly wrap with plastic wrap
STEP NINE
Before serving, slice each tortilla into one and one-half inch medallions
TORTILLA ROLL-UPS (“The Wheels on the Bus”)
Flour tortillas
1 8-ounce block cream cheese, softened
1/2 cup diced green onion
1/2 cup diced black olives
1/2 cup diced tomatoes
STEP ONE
Mix all ingredients until well combined
STEP TWO
Spread mixture thinly on each tortilla, going almost to the edges
STEP THREE
Roll tortilla tightly
STEP FOUR
Tightly wrap with plastic wrap
STEP FIVE
Before serving, slice each tortilla in one inch medallions
STEP SIX
Serve with salsa or picante sauce
CHICKEN SALAD CROISSANTS (“Chicken Little”)
3 large chicken breasts, cooked and cut into 1/2 inch cubes
3 tablespoons fresh lemon juice
1 cup real mayonnaise
1 cup seedless red grapes, washed and cut in half
1 cup diced celery
1 cup chopped pecans
6 croissants
STEP ONE
In mixing bowl, combine first six ingredients
STEP TWO
Slice croissants
STEP THREE
Fill each croissant with chicken salad mixture
STEP FOUR
Salt and pepper, to taste
VEGETABLE BASKET (“Peter Rabbit”)
Carrots
Celery
Broccoli
Cauliflower
Green onions
Asparagus
Green beans
Pea pods
Radishes
Turnips
Long toothpicks or skewers, cut in half
Basket of choice
Foil
Leaf lettuce, washed and dried
1 bottle ranch dressing
STEP ONE
Wash all vegetables
STEP TWO
Slice carrots and celery into 6-inch sticks (reserve one carrot to slice in small circles for turnip flower decoration)
STEP THREE
Cut broccoli and cauliflower into bite sized florets
STEP FOUR
Slice green onions and asparagus into 6-inch inch spears
STEP FIVE
Slice radishes into roses
STEP SIX
Slice turnip as thin as possible
STEP SEVEN
Using a flower-shaped cookie cutter, cut shapes from turnip slices
STEP EIGHT
Create a base for the bottom of the basket, using upside down plastic bowls, paper plates, etc. or whatever will fill the bottom.
STEP NINE
Shape aluminum foil to cover base
STEP NINE
Completely cover foil with whole leaves of lettuce
STEP TEN
Place broccoli and cauliflower florets on lettuce
Place broccoli and cauliflower florets on lettuce
STEP ELEVEN
Fill in with bunches of green onion spears, asparagus spears, pea pods, carrots and celery (about seven in a bunch)
Fill in with bunches of green onion spears, asparagus spears, pea pods, carrots and celery (about seven in a bunch)
STEP TWELVE
Skewer radishes with toothpicks and place throughout vegetable basket
Skewer radishes with toothpicks and place throughout vegetable basket
STEP THIRTEEN
Cover turnip flowers with carrot circle to give the appearance of a flower stamen
STEP FOURTEEN
Skewer turnip flowers and place throughout vegetable basket
Skewer turnip flowers and place throughout vegetable basket
STEP FIFTEEN
Cover with damp paper towels until ready to serve
Cover with damp paper towels until ready to serve
STEP SIXTEEN
Serve with ranch dressing
SPINACH DIP BREAD BOWL (“Sylvia’s Spinach”)
1 10-ounce box frozen chopped spinach
1 package dried vegetable soup mix
1 cup real mayonnaise
1 16-ounce container sour cream
1 8-ounce can water chestnuts, drained and diced
3 green onions, sliced
Bread bowl
STEP ONE
Thaw spinach and drain well
STEP TWO
Mix together soup mix, mayonnaise, sour cream, green onion, water chestnuts and spinach
STEP THREE
Refrigerate for at least two hours
STEP FOUR
Carve out bread bowl
STEP FIVE
Fill bread bowl with spinach dip immediately before serving
STEP SIX
Serve with fresh vegetables, crackers and bread pieces
CHEESEBALL (“Cloudy with a Chance of Meatballs”)
Kathy’s daughter, Laura, made the baby bottle. She was well qualified as she was seven months pregnant herself!
2 8-ounce block cream cheese, softened
4 ounces Bleu cheese
1 tablespoon Worcestershire sauce
1/2 cup green onion, diced
1/4 cup celery leaves, diced
1 teaspoon onion powder
1 teaspoon garlic
Salt and pepper, to taste
2 cups (approximately) chopped pecans
STEP ONE
Mix first 8 ingredients together
STEP TWO
Mold cheese mixture into desired shape
STEP FOUR
Place cheese ball on platter
STEP FIVE
Cover with chopped pecans
STEP SIX
Serve with assorted crackers
FRUIT KABOBS (“Very Hungry Caterpillar”)
Assorted fruit (red grapes, strawberries, blueberries, star fruit, honeydew melon, cantaloupe, pineapple)
Wooden skewers
STEP ONE
Wash fruit
STEP TWO
Cut in bite size pieces
STEP THREE
Skewer fruit, as desired
ITALIAN SKEWERS (“I Will Never, Not Ever Eat a Tomato”)
1 block mozzarella cheese, cut into 1/2 inch cubes
Salami or pepperoni, thinly sliced (enough for 24 slices)
12 cherry or grape tomatoes, cut in half
1/2 cup balsamic vinaigrette
Tooth picks
STEP ONE
Fold each slice of meat in half
STEP TWO
In order, skewer one folded slice of meat, one cheese cube and one tomato on toothpick
STEP THREE
Place skewers on a platter
STEP FOUR
Drizzle with vinaigrette
” READY TO POP” CANDIED POPCORN
3 bags microwave popcorn, popped
2 12-ounce bags premier white chocolate morsels
2 12.6-ounce bags of small M&Ms, pastel colors are preferable
STEP ONE
Microwave 2/3 of chocolate in bowl until melted (approximately 2-3 minutes, stirring in between)
STEP TWO
Pour popcorn in a large bowl and drizzle chocolate over top
STEP THREE
Stir in M&Ms
STEP FOUR
Spread popcorn mixture on a cookie sheet
STEP FIVE
Melt remaining chocolate and drizzle over popcorn
STEP SIX
Let set for approximately 1 hour
STEP SEVEN
Break popcorn up and pour in individual bags
ICED SUGAR COOKIES (“Give a Mouse a Cookie”)
Nicole’s childhood friend, Laura Johnson, generously baked and decorated all the sugar cookies. They looked adorable and tasted great, too!
Laura also made a wonderful Red Velvet cake and adorable blue and pink cupcakes.
In honor of one boy and one girl, we served pink lemonade and blue Hawaiian drink (blue raspberry lemonade Kool-aid mixed with ginger ale).
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