Friday, December 10, 2010

Foodie Friday- Baby Shower Recipes

As promised, here are the recipes from JJ's baby shower last weekend. I wanted to do girly food, but not the chicken salad/petit fours routine you see over and over at baby showers. Don't get me wrong- I love both, but thought it would be a fun challenge to come up with something a bit different.

The end result included:
  • Ham & Cheese Sliders
  • Greek Pasta Salad
  • Stuffed Mushrooms
  • Crescent Roll Pinwheels
  • Veggie Bars
  • Fruit Skewers with Strawberry Dip
  • Rum Cakes sent home with guests as favors
Ham & Cheese Sliders
  • 1 Package Hawaiian dinner rolls 
  • 10 to 16 oz shaved ham 
  • 8 to 10 oz of pepper jack cheese
  • 2 T minced onion
  • 2 1/2 T Worcesters sauce
  • 2 T poppy seeds
  • 2 sticks of butter*
  • 2 1/2 T dry mustard 
  1. Preheat oven to 375.
  2. Grease a casserole dish, cut the dinner rolls in half separating top and bottom, do not rip them into individual pieces*. Lay the bottom half in the dish.
  3. Distribute the ham evenly. 
  4. Then do the same with the cheese. 
  5. Then place the top half of the buns on. 
  6. In a separate bowl melt the butter and combine the rest of the ingredients*. 
  7. Pour the combination evenly over the rolls.
  8. Cover and place in the fridge overnight. 
  9. Bake for 25 minutes.
*I am giving you the recipe as I made it for the party, but have a couple thoughts:

1) I don't think I will be leaving the rolls connected next time. It was kind of a pain when they came out of the oven because we had to cut each one away from the rest individually. If each slider was assembled independently and then nestled snugly in the pan, I see no reason why they wouldn't cook the same AND be easier to remove from the pan. The last thing you want to be doing come party time is cutting 30 gooey, ham-filled rolls apart from each other.

2) We doubled the recipe, but not the butter mixture and still didn't use all of it. Sorry Paula Deen! So I would say one stick or a stick and a half is probably plenty! 

Greek Pasta Salad
  • 12 oz. penne or fusilli pasta
  • 1/2 C olive oil
  • 1/2 C red wine vinegar
  • 1 1/2 t garlic powder
  • 1 1/2 t dried oregano
  • 1 1/2 t dried basil
  • 1 1/2 t pepper
  • 3/4 t sugar
  • 3 C mushrooms, chopped
  • 1 cucumber, chopped
  • 15 cherry tomatoes, halved
  • 1/2 C green onions, chopped
  • 3/4 C pepperoni, sliced into thin strips
  • 1 (4 oz) can chopped olives
  • 1 container of feta
  1. Cook pasta according to package. Drain, place in large bowl.
  2. Chop mushrooms, cucumber, tomatoes, onions, pepperoni.
  3. Whisk together remaining ingredients.
  4. Pour liquid mixture over pasta and add veggies, pepperoni and feta. 
  5. Toss together. 
  6. Refrigerate overnight, if possible.
Stuffed Mushrooms
  • Mushrooms (I think we did two packages of button mushrooms)
  • 1/2 onion, chopped very fine
  • 1 garlic clove
  • 2 T butter
  • 8 oz cream cheese
  • 2 oz goat cheese
  • 1/4 C shredded parmesan cheese
  • 1/4 C italian bread crumbs (+ more to sprinkle)
  • a touch of cayenne
  • salt & pepper
  1. Preheat oven to 375.
  2. Wipe the mushrooms down with a damp paper towel.
  3. Pop the stems out and set aside. Put tops on baking sheet, cavity side up.
  4. Chop onion and stems, mince garlic.
  5. Melt butter in saute pan and add onion, stems, and garlic. Season a touch with salt & pepper.
  6. Cook until..... done?  This is where I get a little shady. I didn't time it, I just know by looking when it's done.  I would say 8ish minutes? Basically until the onions are translucent and mushroom stems look wilty and wet.
  7. Dump into a bowl and let cool slightly.  Add the cheeses, bread crumbs, cayenne, more salt and pepper and mix up.
  8. Using a spoon, fill each mushroom cavity with the mixture. Sprinkle the tops with the extra bread crumbs.
  9. Bake for 20-30 minutes.
  • 1 can Crescent Roll dough (They make Crescent Roll "sheets" now which I strongly recommend if you can find them.  Basically crescent rolls without the perforations)
  • Chive Cream Cheese
  • 1/4 C Parmesan Cheese
  • Pepper
  • Handful of Fresh Spinach
  1. Preheat oven to 350.
  2. Roll out crescent dough.  If it comes out all wonky, try to pull it into as close to a perfect rectangle shape as you can get it.
  3. Spread a healthy layer of cream cheese.
  4. Sprinkle with parmesan cheese.
  5. Lightly press a single layer of spinach leaves into the cheese.
  6. Roll up, folding the long side in. (so you have the longest roll possible.
  7. I usually refrigerate for 10 minutes or so because I think it makes it easier to slice, but you don't have to.
  8. Cut into 1/4 inch slices using a serrated knife.
  9. Place slices on an ungreased baking sheet and bake until golden brown - 10-12 minutes I believe.
What's great about these is that you can basically take the crescent roll/cream cheese combo and alter it however you want.  I've done these with prosciutto instead of spinach and they're really good.  I think they'd also be so good with strawberry cream cheese and chocolate chips with some sugar sprinkled on top, but I haven't tried that one yet.

Veggie Bars
  • 2 Cans Pillsbury Reduced Fat Crescent Rolls
  • 2-8oz Packages Philadelphia 1/3 Fat Cream Cheese
  • 2 Cups Hellman's Low Fat Mayonnaise
  • 1 Packet Hidden Valley Ranch Dressing Mix
  • 3/4 Cups Each Broccoli, Carrots, Cauliflower, finely chopped
  1. Preheat oven to 375. 
  2. Roll out crescent rolls onto greased cookie sheet, and press together, sealing all seams. Bake 8-10 minutes, or until golden brown. Remove from oven and allow to cool completely.
  3. Finely chop veggies and set aside.
  4. Mix together the cream cheese, mayonnaise, and ranch dressing mix until well blended. 
  5. Smooth onto crescent rolls. 
  6. Sprinkle with veggies. 
  7. Wrap with saran wrap and place in refrigerator for two to four hours.
  8. When ready to serve, cut into 24 bars.
Fruit Skewers with Strawberry Dip
  • Whatever fruit your little heart desires
  • 8 oz Strawberry Cream Cheese
  • 1 (7 oz) Jar Marshmallow Cream
  1. Mix cream cheese and marshmallow cream until well blended.
  2. Refrigerate for at least an hour before serving.
  3. Skewer fruit and serve alongside.
Rum Cake
  • 1 C chopped pecans
  • 1 package yellow cake mix
  • 1 (3.4 oz) package instant vanilla pudding
  • 4 eggs
  • 1/2 C water
  • 1/2 C vegetable oil
  • 1/2 C rum
  • 1/2 C butter
  • 1/2 C water
  • 1/4 C rum
  • 1 C sugar

  1. Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  4. To make the glaze: in a saucepan, combine butter, water, rum and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.


1 comment:

Lisa said...

The food at the shower was fantastic! I can't wait to make everything. Thank you for sharing and have a blessed holiday season.