Yesterday I shared some simple ways to decorate a winter bridal shower. I hope you’re hungry because today I’ll be sharing all the delicious recipes we served at Kaitlyn’s shower.
I threw this bridal shower for my college roommate, Kaitlyn. Two of my other Hawkeye roomies, Ashley and Karen, threw it with me.
From left to right, Ashley, Kaitlyn, Karen.
When we were deciding on a menu, we couldn’t help but think back to the days we lived with Kaitlyn. It was a common occurrence to see Kaitlyn sulking around the apartment after a night out the day before. Her go-to hangover foods were saltines and hawaiian rolls. These memories served as inspiration for our sandwich bar. Karen had assembled turkey meat and roast beef on hawaiian rolls. We then laid out all the yummy sandwich fixings such as pickles, lettuce, tomatoes, cheese, mayo and mustard, allowing guests to create their own sammy.
The adorable toothpicks are Martha Stewart brand. Karen picked them up at Joann Fabrics.
Along with the mini turkey and roast beef sammies, we also filled pita pockets with chicken salad that Karen got from my all time favorite grocery stop, Whole Foods. You can spot these in the background of the pic to the right.
Also from Whole Foods, Karen got Spinach and Feta Orzo Salad. In it was orzo, red onion, feta, spinach, balsamic, and some olive oil. Something anyone can whip together with those ingredients.
I so wish I took a picture of this next item, but completely forgot since it was hidden on the kitchen counter in the crock pot. I am obsessed with my crock pot. Any recipe using a crock pot takes minutes to prepare and everything you put in comes out juicy and tender. Nothing ever lets me down when using the crock pot, and these Crock Pot Cheesy Potatoes that Karen created, definitely didn’t disappoint:
Regulation size bag frozen shredded potatoes
4C Mexican Mix Shredded Cheese (mix 2 1/2 C into potato mixture, reserve 1 1/2 C for the top, after you’re done mixing it up)
1/2 C Melted Butter
1 Can of Cream of Mushroom Soup (low fat)
1 regulation size tub of Sour Cream (16 oz – also low fat)
Mix and stir everything together in the crock pot. Slap the leftover cheese on top and cook that shiz on high until it’s hot (about 2 hours).
For appetizers, we put together Caprese Skewers. All you need are toothpicks (again we used Martha ones), fresh basil leaves, cherry tomatoes, and fresh mozz. Assemble and drizzle with EVOO and balsamic vinegar. Top it off with some coarse salt. I love to make these in the summer when tomatoes are at their freshest and basil leaves are growing on my deck. But what a perfect app in the winter with Christmas colors!
The other appetizer Karen made was Mrs. Kirk’s Spin Art Dip. I salivate thinking of spinach artichoke dip. It’s one of my go-to apps at restaurants. So, I’ve had my fair share of spinach artichoke dips. Mrs. Kirk’s Spin Art Dip, is the best I’ve had. You MUST try!
1 10 oz. pkg frozen, chopped spinach – thawed & squeezed dry
2 blocks cream cheese, softened
1 13 oz can of artichokes, chopped (not marinated, tin can works great!)
½ C sour cream
1 pkg (2 C) finely shredded mozzarella cheese
½ c. shredded parmesan cheese
4 cloves chopped garlic (2 TBSP)
¼ tsp. black pepper
1 bag tortilla chips
1. Preheat oven to 350°
2. Thaw spinach under hot water in strainer. Once it is thawed, squeeze it dry.
3. Drain artichokes and chop them into small pieces.
4. Soften cream cheese in large plastic bowl in microwave for about 30 seconds (until you can mash with a fork).
5. Combine all remaining ingredients except about ½ C of the mozzarella cheese.
6. Put in baking dish and bake for about 20 minutes, until it is bubbly around the edges.
7. Add the remaining mozzarella cheese to the top of the dish and continue to bake until melted (about 5 more minutes).
8. Serve with tortilla chips, enjoy!
To wrap everything up for dinner, I used leftover tulle from the banners I made to roll up the napkins with the plastic silverware
Last but most importantly, a signature drink! I created this delicious punch recipe for the night. I got the idea from Paula Deen
, but switched it up a little bit to brew this Raspberry Sherbert Punch
2 quarts raspberry sherbert
2 liters ginger ale
1 (46 oz.) can pineapple juice
raspberries (fresh or frozen)
light rum (optional)
1. Let sherbert thaw in room temp for about an hour to an hour 1/2.
2. In a punch bowl add the sherbert, ginger ale, and pineapple juice (include rum if you wish) and stir together.
3. Top with lemon and lime slices and raspberries for garnish.
Note the size of my punch bowl. I had to split the recipe in half and make 2 batches. If you have a larger bowl, you can probably mix all the ingredients together in one batch.
The girls decided the punch needed a kick. That's when we added a real punch to the original punch recipe