Hosting a Bridal Shower Q
gardener123
6 years ago
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NEW: You're invited to a Bridal Shower! (irishrosegrower)
Comments (46)Hi gals. Trish, I'm sorry I didn't see your posts until today, I thought this thread was gone... I am so happy it is spring myself! Daffs are finally open. I like the pic of you smelling your first spring bloom. Jess sent me a lovely package from bath & body works with my favorite fragrance --sweet pea--. It is so nice, has body spray, bubble bath, gel, hand lotion, etc. it's in a pretty green ceramic planter too! Jess == you are very thoughtful and this was very sweet of you to do. Thanks a bunch. Trish - thanks for the iris. Glad it's warming up for you. It did start to warm up here, then yesterday the rain turned to snow for a while ??? it's arpril isn't it? Hugs Maureen...See MoreBeverage for a Bridal Shower
Comments (8)I agree with susan_in_nc that offering a non-alcoholic option should be done. But I wanted to share a recipe for a sparkling punch that is light and crisp, and very pretty looking since it is completely clear in color. 1 Vodka 1 Gin 1 Rum 1 Triple Sec 1 Rose's Lime Juice (Only use Rose's! There is a huge difference in taste between brands.) 1 Champagne 3 Sprite or 7-UP Chill your punch bowl in the freezer overnight and also chill the boooze and Rose's. The high alcohol content and high sugar content of the Roses's will keep them from freezing and exploding. Loosen caps before setting in freezer. Keep Champagne and soda in refigerater until ready to serve. Also make up a ring ice mold to float in the punch when it is out to help maintain temp. Floating a few lemon/orange/lime slices makes for a pretty garnish. Or you could use edible flowers to float in the punch in the center of the ice ring mold. A variation is to use club soda or seltzer instead of sweetened soda....See MoreNeed help with bridal shower recipes/ideas
Comments (3)One of my favorite appetizers is a smoked salmon served with lemon wedges with crackers is both elegant and delicious.I make certain to buy a nice piece from a meat market or a speciality market.0 I make Brie eu Croutte which is easy and a huge hit when I take it somewhere. Instead of making a large single one I make small individual serving. Brie eu Croutte Cut a large sheet of puff pastry into wedges. Place a small and thin slice on a piece of the puff pastry. Top the cheese with a spoon of apricot jam, a small amount of brown sugar and chopped walnuts.Top with another small piece of brie. Wrap the puff pastry into a crescent shape. Brush tops with egg white and water. Bake 10-15 minutes. HOLY COW THESE ARE GOOD! This is not low cal by any means but one of the all time favorite appetizers and we entertain a lot. People devour these like they are popcorn at a movie. I don't have a name for them. 2 can of whole water chestnuts 1 pound of bacon cut into 1/2 inch strips wrap bacon around water chestnuts and bake at 350 for 1 hour. Drain off part but not all of the drippings. Mix 1 cup ketsup and 1 cup of sugar. Spoon over the water chestnuts and bake another 30 minutes or until the bacon is done and the edges are slightly crips. As I said we entertain and I cook for family and friends and have cooked for local events and this is the most requested recipe for a main dish. It's from a friend of mine. Maggie and Cheryls Chicken 1 cup soy sauce 1/2 cup brown sugar 1/2 cup orange juice 2 T vinegar 2 cloves crushed garlic. Marinate at least 3 hours. Remove meat from the marinade and grill, bake or you can cook it in a skillet which is easy. This is great on chicken but can also be used on pork. I mix and put it in a zip lock bag. If I think of anything else I'll add it. Hope it's a lovely event. I like the idea of the red carpet and Hollywood. Very cool. Sunny...See MoreBridal Shower
Comments (22)Here you go. The cheese puffs can be served as is or filled with just about anything. They really are quite easy to make. Cheese Puffs (Food and Drink) ......makes about 20-25 1 cup water 1/2 cup butter 1/2 cup flour 1/2 tsp salt 1 cup flour 4 eggs 1 cup grated fontina or gruyere cheese 1 tsp dried mustard (I used a scant TBSP of dijon) Preheat oven to 400. Bring water, butter and salt to a boil. Remove pot from the heat and immediately add flour. Beat with a wooden spoon until flour is incorporated. Return to medium heat and continue to beat (stir) until the dough leaves the side of the pan and a film covers the bottom of the pot (about 2 mins...maybe less) Using a wooden spoon beat the eggs in one at a time ( I use the mixer on a low speed) until fully incorporated and mixture is very shiny. Beat in cheese and mustard. The recipe then calls for the dough to be piped in 1" size balls on to two baking sheets lined with parchment paper. I just drop mounds from a wet tablespoon. You can use your finger to dab the top and make a little point but I don't. Bake for 15 minutes at 400, prick each with a skewer to let steam escape and then reduce heat to 350 and bake 15 mins longer, or until golden. Switch the baking sheets in the oven about half way to ensure even cooking. Remove from the oven, prick the puffs one more time and let cool on sheets. Roasted Tomato Pesto (Food and Drink) 4 Plum tomatoes, halved and seeded 1 TSP olive oil salt and fresh ground pepper 2 TBSP chopped basil 1/4 cup grated parmesan 2 TBSP chopped pine nuts (I didn't use them becasue of an alergy issue)) Preheat oven to 450. Toss tomatoes with 1 TBSP olive oil, salt and pepper. Place tomatoes cut side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly brown but still juicy. Remove and let cool. Place tomatoes in a food processor, add basil, parmesan , remaining 2 TBSP olive oil and pine nuts. Process until just combined (don;t over process). Season with salt and pepper to taste. To assemble. Slice the puffs almost all the way through horizontally and fill with 1/2 tsp or so of pesto. NOTE: Both can be made in advance. Store the puffs in an airtight container at room temp. The pesto should be stored in the fridge but be sure it is closer to room temp when served. These are fabulous served warm but that can be tricky for a crowd so I serve at room temp unless making for a small gathering....See Moregardener123
6 years agogardener123
6 years agogardener123
6 years ago
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