Baby Shower Ideas & Tips

Baby Shower Food&Drinks

baby showers ideas, games, favors, invitations

Baby Shower Punch & Drink Recipes:

Three Fruit Punch: serves about 25 people

Ingredients: 1- 6 oz. can frozen lemonade concentrate 1- 8oz. can crushed pineapple 1- 10 oz. pkg frozen strawberries (thawed) 3- quarts of Ginger Ale 1 small packet of Kool Aid (flavored and colored to suit the occasion)	Directions: Put lemonade concentrate, pineapple and strawberries into a blender. Cover and blend until smooth. Pour Ginger Ale slowly over mixture in a punch bowl. Mix up a batch of Kool Aid and freeze it in a Jello mold. Float it in the center of the punch bowl. You can add strawberries or red fruit to the mixture to make it festive. For baby showers, you can make pink lemonade, or pink/blue Kool Aid and freeze it to use in the punch bowl.

Mocha Punch: serving size unknown

Ingredients: 1 pot brewed coffee 2 cups milk 1/2 cup sugar 1 tbls vanilla extract 2 cups Kahlua (or other coffee liqueur) 1 quart vanilla ice cream 1 quart coffee ice cream shaved semi-sweet chocolate	Directions: While coffee is hot, combine it in a bowl with milk, sugar, & vanilla extract. Stir until sugar is dissolved totally. Put the mixture in the refrigerator. When it is thoroughly chilled, put it in a punch bowl with Kahlua. Scoop both ice creams into the punch bowl. Garnish with shaved chocolate.

Lemon-Kiwi Slushee: serves one

Ingredients: 1 kiwi 1/3 cup lemon sorbet 1/2 banana 1 tsp sugar 1 cube ice	Directions: Blend all ingredients until ice is broken up and drink is smooth.

Lemon Sherbet Punch: serving size unknown

Ingredients: 1 lg. can frozen lemonade Lots of ice Orange or lemon sherbet (a few scoops per glass) Cherries or strawberries for color (a few per glass)	Directions: Prepare one can of large frozen lemonade made according to directions ( add 1 can of vodka if desired). Add lots of ice. Just before serving add scoops of orange or lemon sherbet small enough to fit in the glasses (you can use any kind and mixed colors look great.) Add cherries whole or strawberries cut in half for color. This is also very good for children to enjoy.

Mint Julep: serving size unknown

Ingredients: 1/2 c. fresh mint leaves 2 lemons 1/2 c. sugar or honey water (up to 1 gallon)	Directions: Wash 1/4 c. mint leaves carefully. Put them in the container of a blender or food processor. Microwave 2 lemons for 10 seconds. Squeeze the juice out of the lemons. Add the juice to the blender or food processor. Add sugar or honey (water to cover). Blend just until the mint is finely minced. Pour into a gallon pitcher. Add water to fill the pitcher (up to 1 gallon). Garnish with fresh mint leaves.

Tropical Fruit Sun Tea: serves 20 people

Ingredients: 2 ounces fruit tea leaves (can be found at most health food stores) Peel of 1 lemon Peel of 1 orange 2 cinnamon sticks 1 oz or 2 large pieces of candied ginger 5 quarts of spring water Slices of fresh fruit for garnish	Directions: Combine fruit tea leaves, lemon peel, orange peel, cinnamon sticks and candied ginger and place on a cheese cloth. Create a tea bag by tying the cheese cloth into a bundle. Pour water into a clear glass container. Place tea bag in water and let tea steep in the sun for a couple of hours. Garnish with fresh fruit.

Baby Shower Appetizer Recipes:

Sunflower Cheese Balls: serves 12 people

Ingredients: 1- 3oz pkg Philadelphia cream cheese 1/2 cup shredded cheese (brick, Monterey Jack, or American) 1 cup sunflower seeds 2 tbls 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.

Hot Artichoke Dip: number of servings unknown

Ingredients: 1 cup mayonnaise (low fat if desired) 1- 8oz container of sour cream 1- 6oz package parmesan cheese 2- 13.75 oz cans artichoke hearts	Directions: Mix all ingredients thoroughly and bake for 30 minutes at 350 degrees until bubbly. Serve with Pita Bread Triangles.

Little Bites: number of servings unknown

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: number of servings unknown

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.

Baby Shower Salad Recipes:

Medley Salad: serves 12-15 people

Ingredients: 1 can white shoepeg corn 1- 14.5 oz. can young/small peas, drained 1- 14.5 oz. can French style green beans 1 cup finely chopped onions 1 cup diced celery 1 cup diced green pepper 1/2 cup sugar 3/4 cup vinegar 1/3 cup oil 1 tbsp hot water salt and pepper	Directions: Combine first 6 ingredients in a bowl. Boil together the sugar, vinegar, oil, & water. Let cool. Pour over vegetable mixture. Add salt and pepper to taste. Refrigerate preferably overnight. Stir occasionally. Serve.

Shrimp & Tortellini Salad: serves 4-6 people

Ingredients: 1 lb shrimp (26 to 30), cooked, peeled, de-veined 1 lb tortellini (spinach-filled or cheese) 10 cherry tomatoes, halved, seeded 3 stalks celery, chopped 3 green onions, chopped 1 cup black olives, chopped 1 cup olive oil 1 tbls Dijon mustard 2 teaspoons dill 1 clove garlic, crushed 2 tbls cider vinegar salt and pepper, to taste	Directions: Cook the tortellini in boiling, salted water until tender. Drain without rinsing to prevent the filling from washing out. Cool. Make a vinaigrette from the rest of the ingredients, blending or mixing well. Remove the garlic clove before adding to the shrimp. Mix the shrimp, tomatoes, green onions, celery, and black olives together carefully, and add about 1/2 to 1 cup of the vinaigrette. Taste and correct seasonings.

Summer Salad

Ingredients: 2 cans chicken OR 2 cooked chopped chicken breasts 1 c. diced celery 1 (10 oz.) package of frozen peas 1 c. chow mein noodles 1 c. cooked and cooled sea shell macaroni 1 (15 oz.) can of chunk or tidbit pineapple, drained 3/4 c. Miracle Whip dressing 2 T. sugar 2 T. vinegar 1 t. mustard	Directions: In a serving bowl, combine together: chicken, diced celery, peas, chow mein noodles, sea shell macaroni, & pineapple. Whisk together: Miracle Whip, sugar, vinegar, & mustard. Pour dressing over salad. Toss to coat. Chill until serving time.

Sweet 'n Spicy Black Bean Salad

Ingredients: 1/4 c. lime juice 1/4 c. canola oil 2 T. brown sugar 1 T. Dijon mustard 1/2 t. salt 1/2 t. ground pepper 2 - 15 oz. cans black beans, drained and rinsed 1 1/2 c. corn (fresh, canned, or frozen and defrosted) 1 c. chopped celery 1 red bell pepper, diced 2 fresh jalapeno peppers, seeded and minced 1/2 c. minced fresh cilantro leaves	Directions: For dressing, combine in a jar with a tight-fitting lid: lime juice, canola oil, brown sugar, Dijon mustard, salt, & ground pepper. Shake until well blended. In a shallow bowl, mix: black beans, corn, celery, bell pepper, jalapeno peppers, & cilantro leaves. Pour dressing over bean mixture and toss to coat. Cover and chill for at least one hour, or up to twenty-four hours before serving.

Cinnamon Chicken Fruit Salad

Ingredients: 2 1/2 c. cooked, cubed chicken 2 c. seedless green grapes, cut in half 2 c. seedless red grapes, cut in half 1 c. sliced celery 2 T. finely chopped onion 1/2 c. mayonnaise 1/2 c. vanilla yogurt 1/4 t. ginger 1/4 t. cinnamon 1 fresh pineapple OR 2 c. drained, canned pineapple chunks 1/4 c. toasted coconut	Directions: In a large bowl combine: cooked chicken, green grapes, red grapes, celery, & chopped onion. In another small bowl, combine mayonnaise, yogurt, ginger, & cinnamon. Blend well. Pour over salad. Toss gently to coat. Refrigerate for one hour. Just before serving, cube pineapple (reserve the shell). Stir 2 cups of the pineapple into the salad. Cut the reserved pineapple shell into quarters. Serve salad in pineapple shells. Sprinkle servings with coconut.

Baby Shower Entree Recipes:

Thai Shrimp & Noodles

Ingredients: 1 lb. fresh (or frozen and thawed) medium shrimp 5 quarts water 8 oz. spaghetti, broken into 2" pieces 5 c. fresh broccoli florets (about 1.5 lbs.) 1/3 c. creamy peanut butter 1/4 c. soy sauce 3 T. rice vinegar 2 T. sesame oil 1 T. chili oil (OR 1 T. cooking oil plus a dash of hot pepper sauce) 1 T. grated ginger root 3 cloves of garlic, minced 4 green onions, chopped 1/3 c. chopped cashews or almonds	Directions: Peel and devein shrimp. In a large pot, bring water to a boil. Add spaghetti. Cook for 4 minutes. Add broccoli florets and cook for 2 minutes. Add shrimp, and continue cooking for 2 - 3 minutes longer, or until shrimp turns pink. Meanwhile, in a medium bowl, combine peanut butter and soy sauce. Whisk until it is a nice creamy consistency, adding extra soy sauce if necessary. Stir in rice vinegar, sesame oil, chili oil, ginger root, and garlic. Drain spaghetti/shrimp/broccoli. Return to the pot and stir in the peanut butter mixture. Stir well to coat noodles. Stir in onions and cashews.

Cheesy Ham Casserole: serves 4-6 people

Ingredients: 1 1/2 c. chopped ham 1 1/2 c. colored corkscrew noodles, cooked and drained 1/2 c. chopped sweet red pepper 1/4 c. milk 1/2 c. mayonnaise 2 c. broccoli florets 1 1/2 c. shredded sharp cheddar cheese 3/4 c. seasoned croutons	Directions: Mix together ham, colored corkscrew noodles, chopped red pepper, milk, mayonnaise, broccoli florets, and 1 c. shredded sharp cheddar cheese. Spoon into a 1 1/2-qt. casserole dish. Sprinkle with 1/2 c. cheddar cheese and seasoned croutons. Bake at 350 degrees (F) for 30 minutes or until heated through OR microwave on HIGH for 8-10 minutes.

Crunchy Veggie Wraps: serves 4 people

Ingredients: 4 (10") fat-free flour tortillas 1/4 c. fat-free cream cheese 4 large Romaine lettuce leaves 1 c. alfalfa sprouts 1 c. shredded red cabbage 1/2 c. chopped tomato 1/4 c. crumbled blue cheese 2 T. finely diced red onion	Directions: Lay tortillas out flat. Spread tortillas with cream cheese (about 1 T. per tortilla). Top the tortillas with lettuce leaves (1 leaf on each tortilla). Sprinkle with alfalfa sprouts (about 1/4 c. per tortilla), red cabbage (about 1/4 c. per tortilla), tomato (about 2 T. per tortilla), blue cheese (about 1 T. per tortilla), & red onion (about 1/2 T. per tortilla). Roll up tortillas tightly. Cut each rolled wrap in half diagonally. Yield: 4 servings (1 wrap each) 2.3g fat 183 calories

Mediterranean Stuffed Sandwich: serves 6

One 16-oz. loaf of round peasant-style bread 3 large tomatoes 1 large purple onion 1 green bell pepper 4 oz. crumbled feta cheese 6 oz. canned tuna, drained and flaked 1/2 c. sliced kalamata olives 1 c. chopped fresh basil 2 T. capers, rinsed and drained 2 T. balsamic vinegar 1 T. dijon mustard 1 T. olive oil 2 cloves of garlic, minced	Cut bread in half horizontally. Hollow out the center of the bottom half, leaving a 1 inch-thick shell. Slice thinly: tomatoes, purple onion, & bell pepper. Layer tomato, onion, bell pepper in bread shell. Top with feta cheese, tuna, kalamata olives, basil, & capers. In a small bowl, whisk together balsamic vinegar, dijon mustard, olive oil, & garlic. Drizzle vinegar over mixture in bread shell. Cover with bread top. Wrap the filled loaf tightly in aluminum foil. Chill for at least 2 hours. Cut loaf into 6 wedges to serve.

Baby Shower Dessert Recipes:

Chocolate Chip Cream Cheese Bars:

Ingredients: 1 pkg. Pillsbury refrigerated Chocolate Chip Cookie dough 1 egg 1/2 c. sugar 1 8 oz. pkg. of cream cheese, softened	Directions: Cut in half: 1 pkg. Pillsbury refrigerated Chocolate Chip Cookie dough. Coat the bottom of a 9" square pan with nonstick cooking spray. Pat one half of the dough into the bottom of the prepared pan, to form a crust. In a small bowl, mix together: egg, sugar, cream cheese. Pour cream cheese mixture over dough. Take the reserved cookie dough and break it into pieces. Dot the dough pieces over the cream cheese mixture. Bake at 350 degrees (F) for 35-40 minutes, or until golden and toothpick test comes out clean. Store refrigerated.

Delicate Lemon Squares:

Ingredients: 1 c. butter, softened 2 c. sifted flour 1/2 c. sifted confectioners sugar 2 c. granulated sugar 4 eggs 4 T. sugar 1 t. baking powder 6 T. lemon juice 2 to 3 T. confectioners sugar	Directions: Mix together softened butter, sifted flour and 1/2 c. sifted confectioners sugar. Press the mixture into a buttered 9" pan. Bake in pre-heated 350 degree (F) oven for 15 minutes. Beat together until light: granulated sugar and eggs. Stir in 4 T. sugar, baking powder, and lemon juice. Pour over baked crust. Bake an additional 20-25 minutes at 350 degrees (F). Remove from oven and sprinkle with 2 to 3 T. confectioners sugar and cut into squares.

Blackberry Crumble: serves 6

Ingredients: 1/2 c. flour 1/2 c. oats 1/2 c. sugar 1/4 c. packed brown sugar 1/4 c. cold unsalted butter 1 lb. blackberries (about 5 cups) whipped cream	Directions: In a mixing bowl, combine flour, oats, sugar, and brown sugar. With a pastry blender, cut in unsalted butter. Combine until mixture resembles fine bread crumbs. Into an 8-inch square baking dish, pour blackberries. Cover berries with crumb mixture, pressing down lightly. Bake in a pre-heated 350 degree (F) oven for 35 minutes. Serve warm with whipped cream.

Pineapple-Peach Frappe

Ingredients: 1/2 c. canned, water-packed pineapple chunks 1/2 c. unsweetened pineapple juice 2 canned, water-packed peach halves, diced 1 c. plain, unsweetened low-fat yogurt 1 c. skim milk 2 tbls sugar or sugar substitute	Directions: In the container of a blender or food processor, combine pineapple chunks, unsweetened pineapple juice, and peach halves. Process until pureed. Add unsweetened yogurt, skim milk, & sugar. Continue to process until smooth and thickened. Pour into individual glasses and serve immediately.

Coconut Almond Cheesecake: serves 12-18

Ingredients: 1 3/4 c. flaked coconut 4 t. coarsely chopped almonds, toasted 3 T. butter, softened 3 (8 oz. each) pkgs cream cheese 2/3 c. sugar 5 t. cornstarch 3 eggs 1 egg yolk 1/2 c. cream of coconut 1 1/4 t. vanilla extract 1 1/4 t. almond extract 2/3 c. flaked coconut 1/4 c. chopped almonds, toasted	Directions: In a small bowl, stir together flaked coconut and 4 t. chopped almonds. Add softened butter. Stir until well combined. Press evenly onto the bottom of a greased 9" springform pan. Bake at 350 degrees (F) for 12 to 15 minutes or until golden. Set aside. In a large bowl, combine cream cheese, sugar, and cornstarch. Beat with an electric mixer until smooth. Add, one at a time, beating well with each addition: eggs, then egg yolk. Beat in coconut, vanilla extract, and almond extract. Stir in flaked coconut and 1/4 c. chopped almonds. Pour mixture over the crust. Bake at 350 degrees (F) for 15 minutes. Lower the temperature to 225 degrees (F) and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. Note: Just before serving, drizzle melted milk chocolate over the top of the cheesecake.

Rolled Baby (caramel & pecan roll)

Ingredients: 5 eggs 1 can eagle brand condensed milk 1 tspn. baking powder 1 cup sugar 1 cup flour 1 butter stick pecans (halved)	Directions: Boil Eagle Brand condensed milk w/o opening can for at least 2-3 hrs. It is going to look and taste like caramel (you might want to do this a day before or hours before use so it can be cooled down and ready to open). Beat egg whites until very fluffy. Add sugar & keep beating. Add yolks, sifted flour, baking powder, and warm melted butter. Use baking cookie sheet. Spray with baking spray, then cover with wax paper and spray wax paper with baking spray also. Pour batter in and bake for 20 min at 370 degrees When it's done let it cool down some...then pour some of the condensed milk (after it has been boiled and cooled down) on it and then begin to roll. After it is rolled and is set on your plate, put some more condensed milk on and sprinkle with pecans (halved).

Peanut Butter Fudge

Ingredients: 1 tbls of Hershey Cocoa 1/2 cup of sugar 1/2 cup of Pet Milk 1/2 tbls of smooth peanut butter	Directions: In a sauce pan heat cocoa, Pet Milk and sugar together until dissolved. Do not let milk curdle, so mix continuously until you get cocoa smooth. Check by dropping a bit in a cup of water. After that add peanut butter to taste and then put it in a pan and into the freezer to harden for a little while.