Bridal Showers Recipes--Dips and Appetizers
Dips
Fruit Dip
Ingredients:
18oz cream cheese (softened), 17oz jar Kraft marshmallow cream
Directions: Mix ingredients until smooth and creamy. Chill and then
serve with fruit. To change the flavor, add an extract or juice concentrate.
Not much, but enough to flavor.
Yogurt and Cinnamon Fruit Dip
Ingredients: 1 cup vanilla yogurt, 2 Tbs. brown sugar, 1 tsp. cinnamon
Directions: Mix ingredients until smooth and creamy. Chill and then
serve with fruit.
Dill Dip
Ingredients:
1 cup sour cream, 1 cup cottage cheese, 1 heaping Tbs. each of minced
onion and parsley flakes, 1 heaping tsp. bon appetite and dill weed.
Directions: Mix altogether and refrigerate. Can serve right away or
refrigerate till ready to eat. Serve with vegetables.
Appetizers
Pumpkin Bread
Ingredients: 3 cups canned pumpkin puree, 1 ½ cups vegetable oil, 4 cups white sugar, 6 eggs, 4 ¾ cups all-purpose flour, 1 ½ tsp. baking powder, 1 ½ tsp. baking soda, 1 ½ tsp. salt, 1 ½ tsp. ground cinnamon, 1 ½ tsp. ground nutmeg, 1 ½ tsp. ground cloves
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans. In large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, bk. powder, bk. soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake for 45-60 minutes. When done the top of the loaf will spring back when lightly pressed.
*Can add nuts, raisins and/or chocolate chips.
Banana Bread
Ingredients: 5 large bananas, 4 eggs (beaten), 1 cup shortening, 2 cups sugar, 4 cups white flour, 2 tsp. baking soda, 1 tsp. salt, 1 cup nuts or chocolate chips (optional)
Directions: Beat bananas to a liquid, add eggs. Cream shortening in and add sugar to mixture. Mix flour, soda, salt. Mix into Banana mixture. Add extras. Pour into 2 well greased pans. Bake at 300-350 degrees F for 1 – 1 ½ hours. These can also be made into muffins- bake for only 20-30 minutes. (Check to make sure they are done)
Jelly Muffins
Ingredients: 1/3 cup shortening, 1 ¾ flour, ¾ milk, 2 ½ baking powder, 1 egg, 2 Tbs. sugar, ¾ tsp. salt, Your favorite jelly or jam
Directions: Mix everything but the jelly together. Spread 2/3 batter over 12 muffin cups. Put ~1 Tbs. of the jelly or jam on top of the batter. Cover the jelly or jam with the remaining 1/3 batter. Bake at 400 degrees F for 25 minutes.
Sunflower
Cheese Balls
Ingredients: 1- 3oz pkg Philadelphia cream cheese, 1/2 cup shredded
cheese (brick, Monterey Jack, or American), 1 cup sunflower seeds,
2 Tbs. toasted wheat germ
Directions: Let cream cheese stand at room temperature for 30 minutes.
Mix with shredded cheese. Stir in sunflower seeds. Mold into 1"
balls. Roll cheese balls in wheat germ to coat.
Serves: 12
Little Bites
Ingredients:
Mini puff pastry dough cups (available in the freezer section of the
grocery store), refried beans, cheese, salsa, sour cream, guacamole
Directions: Fill mini puff pastry cups with refried beans and sprinkle
with cheese. Heat in a 350 degree oven until warm. Serve with garnishes
of salsa, sour cream, or guacamole if desired.
Basil Tomato Tarts
Ingredients: miniature pastry shells (unbaked), thinly sliced mozzarella
cheese, fresh basil leaves, thin slices of Roma tomato, salt &
pepper, olive oil
Directions: Preheat oven to 375 degrees (F). Arrange the miniature
pastry shells on a baking sheet. Place thinly sliced mozzarella cheese
in the bottom of each shell. Add a layer of fresh basil leaves and
top with thin slices of Roma tomato. Sprinkle with salt & pepper,
to taste. Brush each tart with olive oil. Bake until juices are bubbling,
about 10-15 minutes. Serve immediately.
Directions: In small bowl, combine all ingredients; mix well. Cover;
refrigerate 1 to 2 hours to blend flavors. Serve with fresh fruit.
Stuffed Mushrooms
Ingredients:
8-10 med/small mushrooms, 1 Tbs. butter, 1 Tbs. minced shallots or
2 Tbs. minced onion, ¼ tsp. Worcestershire sauce, ¼
cup soft bread crumbs(see below), ¼ shredded cheese (any flavor),
2 Tbs. water, Salt and Pepper to taste
Directions: Preheat oven to 350. Select well-shaped mushrooms with
closed caps. Wash quickly under running water & drain on paper
towels. Pull stems from mushrooms & finely chop. Melt butter in
a small skillet over medium-low heat. Add chopped mushroom stems &
shallots or onion. Sauté until tender & translucent. Stir
in Worcestershire sauce, soft bread crumbs, cheese, salt & pepper.
Salt insides of mushroom caps & fill with sautéed mixture
mounding over the top. At this point, mushrooms may be refrigerated
up to 24 hours. Before serving, put 2 tablespoons of water in a shallow
dish & arrange stuffed mushrooms in dish. Bake about 20 minutes.
Serve hot.
Soft bread crumbs: Put bread on cutting board & use fork tines
to tear off crumbs. One slice bread makes about ½ cup lightly
packed crumbs. For future use, put in plastic bag, press air from
bag & freeze.
Serves: 8 - 10 appetizers
Nachos
Place beans, cheese, olives, green onions, etc. on top of round corn chips and heat at 400 degrees for about 10 minutes
Quesadillas
Place cheese and chicken, or beans and cheese and whatever other toppings you wish between two tortillas. Brush lightly with oil and place in hot frying pan. Flip when it starts to get brown. Remove and slice into wedges using a pizza cutter. Note: serve quickly so they remain crisp.
Sun-dried Garlic Bread
Ingredients:
1 (8oz) loaf French baguette, 6 roma tomatoes (chopped), ½
cup sun-dried tomatoes (packed in oil), 3 cloves minced garlic, 4
Tbs. olive oil, 2 Tbs. balsamic vinegar, ¼ cup fresh basil
(stems removed), ¼ tsp. salt, ¼ tsp. ground black pepper,
2 cups shredded mozzarella cheese
Directions: Preheat the broiler. In large mixing bowl, combine the
roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil,
salt and pepper. Let mixture sit for 10 minutes. Cut the baguette
into ¾ “ slices. On baking sheet, arrange the baguette
slices. Broil baguettes for 1-2 minutes (till slightly brown). Remove
from broiler and put tomato mixture on baguettes and top with slices
of mozzarella cheese. Broil for 5 minute or until cheese is melted.
Shrimp Cheese Ball
Ingredients:
2 (8oz) packages of cream cheese, 1 small can shrimp, 2 tsp. accent,
dry onion to taste (or 1 tsp onion powder) 2 tsp. lemon juice
Directions: Mix and shape into ball. Roll nuts if desired. Refrigerate
till ready to eat and serve with crackers.
Devilled Eggs
Ingredients:
6 eggs, ½ tsp. paprika, 2 Tbs. mayonnaise, ½ tsp. mustard
powder
Directions: Place eggs in a pot of salted water, Bring the water to
a boil and let eggs cook until they are hard boiled. Approximately
10-15 minutes. Drain eggs and let cool. Cut eggs in half, lengthwise.
Remove the egg yolks and mass them together in small mixing bowl.
Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into
the egg shells, cool and serve.
Egg Rolls
Ingredients:
1 lb ground pork, 1 tsp ground ginger, 1 tsp garlic powder, 1 quart
peanut oil for frying, 2 Tbs. all-purpose flour, 2 Tbs. water, 2 cups
shredded cabbage, 2oz shredded carrots, 8 (7 inch square) egg roll
wrappers, 2 Tbs. sesame seeds (optional)
Directions: Season pork with ginger and garlic powder. Heat mixture
in medium skillet, stirring, until pork is cooked through and no longer
pink. Set aside.
In large skillet, heat oil to 375 degrees F (190 degrees C) or medium
high heat. While oil is heating, combine flour and water in bowl until
they form a paste. In a separate bowl combine cabbage, carrots, and
reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place
about ¼ - 1/3 cup of the cabbage, carrot, pork mixture on egg
roll paper and fold corner up over mixture. Fold left and right corners
toward the center and continue to roll. Brush a bit of the flour paste
on the final corner to help seal the egg roll.
Place egg rolls in heated oil and fry, turning occasionally, until
golden brown. Remove from oil and drain on paper towels or rack. Put
on serving plate and top with sesame seeds if desired.
Wontons
Ingredients:
1 quart oil for deep frying, 2 (8oz) packages cream cheese, softened,
2 Tbs. soy sauce, 1 (12oz) package imitation crabmeat, flaked, 1 (5oz)
can water chestnuts, drained and chopped, 5 green onions (chopped),
2 (14oz) packages wonton wrappers
Directions: Heat oil in large frying pan to 375 degrees F (190 degrees
C) or medium high heat. In medium bowl, mix cream cheese, soy sauce,
imitation crabmeat, water chestnuts and green onions. Place approximately
1 tsp. of the cream cheese mixture in the center of each wonton wrapper.
Fold into triangles and seal edges with moistened fingers. In small
batches, fry the wontons in the hot oil 3-4 minutes, until golden
brown. Drain on paper towels.
