I know your plan is dessert, just simple and elegant. While it sounds lovely, will your guests be expecting luncheon spread?. All of the bridal and baby showers I have attended or hosted, start at 1:00 to 2:00 p.m. and end after gifts are opened and cake is served. Perhaps it is a regional thing, and I am in the minority here on the East Coast. Just thought I'd share my own experiences. I recently hosted a baby shower that started at 2:00. I served chicken breasts stuffed with feta and chopped sundried tomatoes, sliced and arranged on a platters; a chilled wild rice salad, grilled asparagus arranged with sliced roasted beets tossed with a light vinagrette. Luncheon prior to gifts. Cake and coffee were served after the gifts were done. All of the luncheon food was prepared ahead and served at room temperature. It may just be my family and friends or a regional thing, but they expect a luncheon even if the shower is called for 2:00. My guests would forego lunch at home in anticipation of it being served at the shower. I was just curious if it is a regional thing that your guests won't be expecting a luncheon, or perhaps the invitation indicates just a sweets type shower? It is so very generous of you to host the shower. Have a wondeful time. Baby showers are so appreciated by the mom-to-be and much fun to celebrate the soon to be new arrival!

Ginger Pineapple Punch 2 c orange juice 2 c unsweetened pineapple juice 2 T fresh grated ginger 1 liter ginger ale, chilled Ice cubes 1 orange, thinly sliced, optional In large pitcher stir together the orange juice, pineapple juice and ginger, cover and chill for 2-24 hours. Strain the juice mixture, discard the grated ginger. Slowly pour the cilled ginger ale into the pitche with the juice mixture. Serve punch over ice in chilled glasses, garnish with orange slices, if desired. Makes 12 6oz. servings I love this one because it is clear and sparkling. Very pretty with the ice brittle, too! Glacier Punch Source BH&G Holiday Appetizers 1999 2 c citrus vodka (may sub raspberry or cherry flavored) 2/3 c orange liqueur 2 T kirsch 1/2 c peach schnapps\-(my addition) 4 c ice cubes 1 750\-ml bottle champagne, chilled 2 c carbonated water, chilled Sugar (optional) Ice Brittle Combine vodka, orange liqueur, kirsch, schnapps and ice cubes in punch bowl. Carefully add champagne and carbonated water. If desired, sweeten with a little sugar. Top with chunks of Ice Brittle. Ice Brittle: Pour 1 c water into a 15 x 10 x 1 inch pan. Sprinkle surface evenly with edible flowers such as marigold, calendula, viola, pansy or dianthus. Sprinkle surface evenly with 1 c fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. Unmold and break into chunks. ~~I used fresh rapsberries and mint leaves in place of flowers~~ Linda

Here is a recipe I have had since the 70's and it is very good. 1 large 36oz can unsweetened pineapple juice 1 12 oz can frozen orange juice concentrate 1 12 oz can frozen lemonade concentrate 1/2 cup sugar 6 cups water 2 quarts ginger ale or one bottle of champagne dissolve 1/2 cup sugar in 6 cups of water. Add orange juice and lemonade concentrate and amount of water called for on each can. usually 3 cans each add pineapple juice. Pour into containers and freeze. I use old 1/2 gallon milk cartons. This makes 1 and 1/2 gallons mix. When ready to serve, thaw until slushy add the ginger ale or champagne. This can be done in a punch bowl or in a pitcher. I usually use half mixture and half ginger ale when serving if making in a pitcher. Sometimes I make it up and just let it completely thaw in fridge and mix it half and half with ginger ale in a glass for one serving at a time. I have mixed it up and just used it, didn't freeze. Pretty versatile stuff.

Congratulations on your first grandchild - the first one is always so special! I recently found a recipe website that I like a lot and they happen to have a baby shower feature that you might find interesting. I'm not exactly certain what types of foods you might want, but here are some sandwich ideas I might choose for an afternoon baby shower. I love appetizer type foods and think they're always nice to have a large assortment at a party so I've posted some favorite recipes. Wizardnm/Nancy's Cream cheese filling for wraps 8 oz pkg. cream cheese 2 green onions (white part and about 1 inch of the green part) 2 tbsp. dry ranch dressing mix 2 to 3 tbsp white wine (optional) Combine all in a food processor and process until smooth. Spread a couple tbsp of mixture on each tortilla. Fill using leaf lettuce, sliced deli meat of choice. A great cocktail pinwheel can also be made using the above mixture and the following. Olive and Green Chili Blend ¾ C chopped green olives ¾ C chopped black olives 1 can (4.5 oz) chopped green chili's Combine the olives and green chili's. Spread a tortilla with the cream cheese mixture then spread with olive mixture. Roll up tightly and wrap in plastic wrap. Refrigerate 2 hrs or longer. Unwrap and slice into pinwheels about 1 inch thick. During the holidays I like to combine cream cheese with a bit of cranberry relish, spread on a tortilla and place deli thin sliced smoked turkey on it. Roll up and refrigerate as above. Yummy! (Nancy) CREAM CHEESE SANDWICHES Posted by: Lindac (My Page) on Fri, Aug 16, 02 at 12:35 8 oz cream cheese, softened, add 2 oz blue cheese,2 tsp w'shire, a rounded teaspoon chopped parsley, fresh if possible,2 T sherry ( dry or cream) and 1/4 cup chopped pecans. 8 oz cream cheese, 2 tsp grated lemon rind, 2 tsp rosemary, chopped fine and a couple of squeezes lemon juice to make it spreadable. Cream cheese with a can of tiny shrimp, drained and seasoned with grated lemon rind and horse radish. Date nut bread spread with cream cheese. MARILYN'S HOLIDAY DEVILLED EGGS Pink and Blue for this shower, I would think! Posted by: DanaIN (My Page) on Sat, Jul 5, 03 at 10:04 Place eggs in single layer in saucepan. Cover completely with water and add a large amount of salt, 2 tablespoons and about 1 tablespoon vinegar. Cover and bring to a boil. Remove from heat, keeping covered and allow to sit undisturbed for 25 minutes. Drain water and plunge eggs into ice water. If coloring eggs, for each color bring about 2/3 cup of water to a boil. stir in about 1/4 teaspoon vinegar and food color as desired. Carefully drop in cooked egg white and leave it in the water until it reaches the color you want (color will become more intense out of the water). Drain well on a rack until cool, fill as desired. Also, I got my egg plate at Walmart for about $3 I think! If you be sure to put a few drops of vinegar in your hot water with the food color, you will get darker eggs. Cool completely before peeling and remove yolks. Mash yolks and stir in other desired ingredients (Miracle Whip, mustard, pinch of sugar). Fill eggs (using a pastry bag) with yolk mixture and garnish as desired. Posted by: cookingrvc (My Page) on Sun, Nov 7, 04 at 12:49 Had a lot of eggs in the fridge, and a fair amount of cheese, so I put together a crustless quiche in a 13x9 pan. This one was good, I must say. They key is finding the perfect ratio of eggs to cream, which I think I've nailed. As long as there are 1 1/2 cups cream (I guess you can use milk, although I haven't used it straight yet) to 4 large eggs, it is foolproof... Measurements are approximate. I just make sure that the fillings substantially fill up the baking dish before the liquids are added. Can make ahead and refrigerate. Remove from fridge and let sit for 30 minutes before heating in 200° oven for 30 minutes. Large Quiche 4 1/2 Cups cream 12 Eggs Salt & Pepper 1 lb bacon - crisp 1/3 lb ham (I had sliced, but you can get the ham slabs and cut into cubes) 1 large onion - chopped 8 oz swiss - grated 4 oz. goat cheese - crumbled 5 oz. cheedar - shredded Preheat oven to 350° Mix eggs, cream, salt, and pepper - set aside Fill baking dish with fillings. Pour egg mixture over filling. Bake for 50 - 60 minutes, or until center is set. "Sweet Sausage Puffs" Vivian31 1 pkg cocktail sausages 1 can (10) biscuits Preheat oven to 350 Roll biscuits flat, cut into quarters, roll 1 cocktail sausauge into it and seal edge. Please seam side down in a greased baking dish. Sauce: 1/2 c. butter 1 c. brown sugar 1/2 cup fine chop pecans 2 tbsp. water Melt butter, add brown sugar, pecans, water, bring to boil. Pour over top of sausage rolls and bake at 350 for 15 minutes. PARTY SHRIMP SPREAD Posted by: Ruthanna (My Page) on Mon, Oct 7, 02 at 17:07 2 (8 oz.) pkg. softened cream cheese 1 cup cocktail sauce 1 1/2 cups (1 lb.) cooked baby shrimp 1/3 cup chopped green onions 1/3 cup chopped green pepper 1/3 cup sliced ripe olives 1/3 cup diced fresh tomatoes, drained 1/2 cup freshly grated Parmesan cheese and/or mozzarella On a pizza pan or large, flat round tray, spread the cream cheese evenly. Spread the cocktail sauce on top. Sprinkle the shrimp, green onions, green pepper, olives and tomatoes onto the cocktail sauce. Distribute the Parmesan cheese evenly over all the other ingredients so it looks like a pizza. Cover and chill until serving time. Serve as a spread with crackers. Posted by brenda55 (My Page) on Thu, Dec 28, 06 at 15:37 I know, most are familiar with the cream cheese topped with the Raspberry Roasted Chipotle Sauce. I was served a recent appetizer where the cream cheese had actually been blended with the Raspberry Roasted Chipotle Sauce and then topped with toasted pecans. It was very good and relatively quick and easy