Baby Shower Punch Recipe And Baby Shower Food Ideas

Baby Shower Punch Recipe And Baby Shower Food Ideas

Broccoli Cheese Soup

Baby Shower Punch Recipe And Baby Shower Food Ideas

Instructions

In large saucepan, melt butter over medium-low heat.

Saute onion and garlic until tender; do not brown.

Add broccoli, oregano, salt, pepper, water, and wine.

Bring to boil over high heat, separating broccoli with fork.

Cover saucepan and reduce heat to simmer.

Cook until broccoli is barely tender (about 5 minutes).

Remove broccoli and cut into 2-inch pieces. Puree broccoli, saucepan contents, and cheese in blender.

Return pureed mixture to saucepan and stir in chicken broth.

Reheat over low heat about 15 minutes, stirring occasionally.

Do not allow soup to boil.

Soup can be first stored at room temperature for 3-5 hours, or can be covered and refrigerated for 2-3 days.

Before serving, reheat the soup over medium-low heat; do not boil.

Stir in cream, season to taste.

Serve immediately.

Serves 6.

Ingredients

2 tablespoons butter

1 medium onion, coarsely chopped

1 small clove garlic, halved

2 10-ounce packages frozen broccoli spears or chopped broccoli

1/4-teaspoon oregano

Salt and pepper

1/2-cup water

1/2 cup dry white wine

1/2 cup sharp cheddar cheese, grated

31/2 cups chicken broth

1/2-cup heavy cream

Cream Cheese, Blue Cheese, and Watercress Tea Sandwiches

Instructions

Wash and dry watercress, removing any tough stems.

In small bowl, combine cheeses and stir to blend thoroughly.

Cut off bread crusts and spread cheese mixture on 4 slices.

Top cheese with 3-4 watercress sprigs.

Top slices with remaining bread.

Store in plastic wrap until just before serving.

To serve, cut each sandwich into 4 triangles.

Makes 16 sandwiches.

Ingredients

1/2 bunch watercress

3-ounce package cream cheese, softened

2 ounces blue cheese

8 thin slices whole wheat bread

Tropical Fruit Salad

Instructions

Drain pineapple, oranges, and grapes, saving the juices separately.

Combine drained fruits with bananas and avocado.

Prepare dressing by combining sugar, flour, egg, lemon juice, and pineapple juice.

If necessary, use reserved orange juice to make % cup liquid.

Mix well.

Cook slowly, stirring constantly until mixture thickens.

Cool.

Mix dressing with salad fruits.

Serve in lettuce-lined bowls.

Serves 6-8.

Ingredients

20-ounce can pineapple chunks

11-ounce can mandarin oranges

8-ounce can green grapes, drained

1-2 bananas, peeled and sliced

1 avocado, peeled and sliced

1/2cup sugar

1-tablespoon flour

1 egg, slightly beaten

1/4 cup lemon juice

Lettuce leaves for garnish

Chicken, Rice, and Walnut Casserole

Instructions

Preheat oven to 350°F.

Melt butter in small skillet.

Saute onion until translucent.

Combine onion with all remaining ingredients except walnuts and 3/4 cup cheddar cheese.

Transfer to lightly oiled 2-quart baking dish.

Top with walnuts and remaining cheese.

Bake 30-40 minutes or until top is golden.

Serves 8-10.

Ingredients

2 tablespoons butter

2 onions, minced

8 cups brown rice, cooked

1 1/4 cups sharp cheddar cheese, grated

1/2 cup Parmesan cheese, freshly grated

4 large eggs, lightly beaten

1-cup chicken broth

2 garlic cloves, minced

1 teaspoon dried sage

1/2-teaspoon cayenne

pinch of salt and pepper

1/2-cup walnuts, chopped

1 cup fresh parsley, chopped

3 cups cooked chicken, cut in bite-size pieces

Frozen Lemon Delight

Instructions

Beat egg yolks, sugar, and lemon juice just until thick.

Whip cream and fold into egg mixture.

Beat egg whites until stiff and fold into mixture.

Crush vanilla wafers and pour % of crumbs in cupcake liners.

Add lemon mixture.

Sprinkle remaining crumbs on top.

Freeze.

Remove from freezer and refrigerate about 10 minutes before serving.

Makes 15-20 servings.

Ingredients

3 eggs, separated

1/2-cup sugar

Juice of 1 lemon

1/2-pint whipping cream

27 vanilla wafers

15-20 cupcake liners

Chocolate Peanut Butter Bars

Instructions

Mix sugar and crumbs together with peanut butter.

Add melted margarine and mix.

Pat firmly in 9-by-13-inch pan.

Melt chocolate chips and spread on top.

Refrigerate until firm.

Cut into bars.

Makes 100 1-inch square bars.

Variation: Roll peanut butter mixture into balls and dip in melted chocolate.

Refrigerate until firm.

Ingredients

21/2 cups powdered sugar

2 cups graham cracker crumbs

1 cup peanut butter

1 cup margarine, melted

12-ounce package chocolate chips

Bourbon Soaked Chocolate Truffles

Instructions

Break chocolate into small pieces and place in top half of double boiler along with bourbon, whiskey, or rum and liquid coffee.

Cover and place over boiling water.

Turn off heat.

When chocolate is melted and smooth (approximately 5 minutes), beat in butter with electric mixer.

Pulverize gingersnaps in blender and add them to chocolate mixture.

Beat thoroughly.

Chill mixture several hours.

Mix cocoa powder with instant coffee and spread on plate.

With soup spoon or teaspoon (depending on size you want), scoop out chocolate mixture and form into balls.

Roll balls in cocoa mixture and place in candy liners.

Refrigerate in covered container until serving.

Truffles can be frozen or refrigerated for several weeks.

Makes 20-40 pieces, depending on size.

These are very rich, so you may want to make them small.

Ingredients

7 ounces semisweet baking chocolate

1 ounce unsweetened baking chocolate

4 tablespoons bourbon, whiskey, or dark Jamaican rum

1 stick (4 ounces) unsalted butter, cut into 1-inch pieces

2 tablespoons strong decaffeinated liquid coffee

6 ounces gingersnaps

1/2 cup unsweetened cocoa powder

1/4cup decaffeinated instant coffee crystals

paper or foil candy liners

Low Calorie Desserts

Cheese and Fruit

A simple, nutritious alternative to a rich dessert is a large round of soft or dessert cheese, such as Camembert or Brie, placed in the center of a platter and surrounded by slices of crusty French bread, tasty crackers, and slices of fresh fruit.

(Apples work particularly well and are available year-round. Sprinkle apples with lemon juice to prevent browning.)

Watermelon Basket

An attractive way to serve fresh fruit is in a watermelon basket. Start by finding out on which side the watermelon rests most sturdily. Before cutting, trace the outline of the handle (making sure it's thick enough so that it won't wilt) and the basket.

The ridges of the basket sides can be straight, jagged, or fluted, depending on your imagination and skill with a knife. Make the basket large enough for fresh fruit, such as melon balls, seedless grapes, pineapple chunks, kiwi slices, halved strawberries, and whatever fresh fruit is in season.

Decorate the basket exterior by sticking fruit, such as cherries, strawberries, and pineapple, to it with toothpicks.

Carob Mousse

Instructions

Put carob in saucepan and slowly add hot water.

Stir constantly until smooth.

Bring to boil.

Add coffee and boil 2 minutes.

Remove from heat.

Cool 10 minutes.

In separate bowl, beat egg yolks, 2 tablespoons sugar, and vanilla until thickened.

Blend in carob mix.

In separate bowl, beat egg whites and cream of tartar until soft peaks form.

Slowly add 3 tablespoons sugar and beat to stiff peaks.

Fold whites and whipped cream into carob mix.

Refrigerate 2 hours.

Top with almonds and dollop of whipped cream.

Serves 8-10.

Ingredients

1/2 cup carob powder, sifted

1/2 cup hot water

1 ½ teaspoons decaffeinated instant coffee crystals

3 large eggs, separated

2 tablespoons sugar

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

3 tablespoons sugar

1/2 cup low-calorie whipped cream

Topping,:

1/4 cup blanched almond slivers

1/2 cup low-calorie whipped cream

Beverages

Raspberry Punch

1 can frozen raspberry juice concentrate, thawed lemon-lime soda or ginger ale frozen raspberries

Mix juice concentrate with water according to directions.

Add same amount of lemon-lime soda or ginger ale as amount of water and mix.

Float frozen raspberries in punch.

Firecracker Punch

4 cups cranberry juice

1 1/2 cups sugar

4 cups pineapple juice

1 tablespoon almond extract

2 quarts ginger ale

Combine first 4 ingredients.

Add ginger ale just before serving.

Makes approximately 1 gallon.

Apple Cider Punch

1 quart apple cider

2 cups cranberry juice

1 cup orange juice

12-ounce can apricot nectar concentrate

1 cup sugar

2 sticks cinnamon

Combine all ingredients in saucepan and simmer 20 minutes.

Garnish with orange slices decorated with gloves.

Makes approximately 2 quarts.

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