Good baby shower recipes??

Question

I am in need of some little horderves and little party foods to serve at a coworkers baby shower. I have the punch recipe so I need some food stuff. So far I am going to do fruit and veggy trays and deviled eggs. Any other ideas?

Answer 1

Bridal/Baby Shower Tuna/Chicken Salad
14 servings
50 min 30 min prep
3 cans tuna, flaked or 2 cups cooked chicken, cubed
1 1/2 cups cooked rice
1 1/2 cups chopped celery
1 1/2 cups shredded carrots
3/4 cup chopped green onions
1 diced red pepper
8 sliced mushrooms
1 can sliced and drained water chestnuts
1 can bamboo shoots, drained
1/2 cup oil based French dressing
1/2 cup sweet n sour salad dressing (Henri's is best)
3 tablespoons soy sauce
lettuce leaves (to garnish)

Marinate tuna or chicken with the rice in combined dressing ingredients overnight.
Add all other ingredients approx 1 hour before serving.
Serve on lettuce lined platter.

Baby Pacifiers (shower Favors)
I saw this on an episode of "The Baby Story" a long time ago and dug it out when it was time for my sister's baby shower. Very cute placed on the guest tables at baby showers or on the food buffet table. Also good for playing the "Can't Say the Word" shower game (where every guest is given an item, sometimes it's a clothespin, and they are instructed at the beginning of the shower that they can't say a certain word. each time a guest says that word in conversation to another guest, the offending person must surrender their item/clothespin to the person that caught them. The person with the most items at the end of the shower wins.).

24 servings
20 min 20 min prep
2 (13 ounce) bags of white individually wrapped Lifesavers candy (wintergreen, peppermint, your choice)
2 dozen jelly belly jelly beans, about 1/2 cup,colors will vary,depending on whether you know the sex of the baby or not,possibilitie
6 ounces tube white cake icing, not the gel,that doesn't dry completely,with a thin attachment for application
24 lengths of thin curling ribbons, can coordinate with your jellybean colors if you'd like,length to your liking,long enough to fit aro (approx. 24")

Unwrap all the Lifesavers.
Take one Lifesaver and apply a thin layer of frosting around the inner hole.
Grab a jellybean and place one of the short, ROUND ends in it, so the length of the jellybean is coming out of the hole.
Flip the Lifesaver over.
On the other side, take the frosting and make a slightly thicker (yet still on the thin side) layer of frosting around the inner hole/center, and place another Lifesaver perpendicular attaching edge of 2nd Lifesaver to center of 1st Lifesaver with jellybean attached to it.
Place on flat surface and allow to dry.
After drying for 3-4 hours, thread curling ribbon through the hole of the 2nd Lifesaver and tie in a knot.

Amy's "pretty in Pink" Baby Shower Punch
10-12 servings
20 min 20 min prep
1/2 gallon raspberry sherbet, softened
2 (2 liter) bottles carbonated lemon-lime beverage, chilled
1 lb frozen raspberries, thawed (do not drain the juice)

Puree the raspberries and strain to remove the seeds.
In a large punch bowl, stir the softened sherbet, the soda, and the berry puree.
MIX WELL.

Blue Baby Shower Punch
1 batch
10 min 10 min prep
1 (1/4 ounce) package unsweetened Kool-Aid powdered drink mix, powder (amount in package varies on the type used, could be anywhere between .15 to .25 ounce)
3/4 sugar
water, according to Koolaid directions
1 (10 ounce) can frozen Pina Colada mix, thawed
2 liters 7-up or Sprite (to taste)
1 pint vanilla ice cream

Mix together the Koolaid, water, and sugar according to the package directions.
In a punchbowl, combine the prepared Koolaid, thawed Pina Colada mix, and 7-Up or Sprite.
Add scoops of vanilla ice cream.
Serve and enjoy!
Note #1: the Koolaid company changes it's flavors and colors all the time, so you'll need to investigate what is available when you're making your punch; past flavors/color combinations that worked were Berry Blue and Raspberry Reaction.
Note #2: if you make up some ahead of time, you can also freeze a ring of prepared Koolaid and put it in the punch bowl, or make ice cubes with it and add them into the punch.

Answer 2

Looks like you've already got some ideas, and I loathe giving great long recipes in text, so here are a few other ideas/tips for your food:

1. Don't make things in the shapes of entire babies. I know it seems like it might be cute, but many people don't like the idea of eating little baby-shaped stuff. Baby faces on a cookie, for example, is ok, but little babies make out of sugar are weird. Just speaking as a guest to many a shower.

2. Bite-size is the ticket. Most supermarkets carry loaves of bread that are about cracker size by the deli, and you can find pre-made phylo shells for all kinds of fillings in the freezer section. Even smaller cookies are nicer. Smaller items make it easier to eat and keep track of those items on a plate, as well as getting rid of the need for knives/forks. Also, smaller items done well look very professional and attractive.

3. For sweet or savory kinds of fillings, try your hand at making cream puffs. They are MUCH easier than people realize, fast to make, and work really well with things like chicken salad or pudding. You can also make the puffs themselves a couple of days in advance and not have so much to do the night before, etc. (http://www.cooks.com/rec/view/0,1637,152178-255202,00.html)

4. Find out if the coworker has really been craving something lately - sweet, salty, etc. A little touch like providing nuts if she's gone nut-crazy, for example, will really make the mom-to-be so happy.

5. If all else fails, places like Sam's or Costco, and even Wal-Mart to a lesser extent, have mini-quiches in the freezer section that are usually really delicious, as well as cream puffs, even tiny cheesecakes.

6. There are no rules. Decide for yourself if you want a cake or not, etc. Talk to the mother and the other shower planners and make the shower your own.

Answer 3

I would try a lot of finger food like mini finger sandwiches, veggie trays, fruit trays, deviled eggs, relish trays, Assorted mini pastries,crackers.

You could also do those mini cocktail meatballs. Bacon wrapped chestnuts, Creme Puffs and egg rolls.

Serve juice, hot tea, milk - no soda. You could even do flavored milk (chocolate or strawberry)

Baby food is also usually served.

Answer 4

Candy Pacifiers

1/4 cup vanilla frosting
food coloring, optional
24 candy coating wafers
24 jelly beans
24 peppermint lifesavers
8 ft. of ribbon(1/8 inch), cut into 4 inch lengths

Tint frosting with food coloring, if desired. Place a pea-size amount of frosting on the rounded side of each candy wafer. Position a jelly bean standing upright in thr frosting. Let sit for 10-20 minutes or until set. Place wafers jelly bean side down on a wire rack with jelly beans between wires. Carefully place another pea-size amount of frosting on the flat side of each candy wafer. Position a lifesaver on edge in the frosting. Let stand for at least a day to dry. Tie a ribbon through each life saver. Yield: 2 dozen

Answer 5

Spinach dip in Hawaiian bread - recipe is on the side of the Knorr vegetabe soup box. Or: CHICKEN FRUIT SALAD 2 to 4 c. cooked chicken, cubed 2 T. orange juice 2 T. vinegar 1 tsp. salt 3 c. cooked rice ½ c. small grapes (red) 1½ c. chopped celery 1 c. pineapple tidbits, drained 1 c. mandarin oranges, drained and cut in half 1 c. toasted almonds 1½ c. mayonnaise Combine chicken, vinegar and salt. Let stand while preparing rest of the ingredients. Gently toss together all ingredients, and serve on croissant rolls. ___________________________________ Parmesan Appetizer Puffs 1 1/2 cups flour 1 teaspoon salt 1 cup margarine 1/2 cup sour cream 2 tablespoons grated Parmesan cheese 2 tablespoons chopped green onions 2 tablespoons chopped mushrooms 2 tablespoons chopped ripe olives Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350 degrees. On floured board, roll each section into a 12 x 6-inch rectangle. Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch sqare. Cut the 6-inch square into 2-inch squares, pressing edges. Continue until all dough is prepared. Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes. May be prepared in advance and refrigerated, then baked for 30 minutes. Makes 36 appetizers.

Answer 6

BABY SHOWER SANDWICH SPREAD/DIP

1 (8 oz.) pkg. softened cream cheese
1 (3 oz.) pkg. smoked beef lunch meat
1-2 tbsp. finely chopped onion (depending on taste)
1-2 tbsp. Worcestershire sauce (depending on taste)

Blend all ingredients together. Refrigerate at least 1 hour before serving. Great as a sandwich spread and also good on celery sticks. Super easy!

Answer 7

Serve baby food.
No soda!
Make sure there is a lot of milk and fruit.
That is all I know...

Answer 8

little finger sandwiches, egg salad, chicken salad, tuna salad.

Answer 9

Asparagus Roll-Ups

1 can (15oz) small green asparagus spears, drained
18 slices white bread, crusts removed
2 tablespoons French dressing
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup highly seasoned mayonnaise
1/2 teaspoon anchovy paste (optional), mixed into mayonnaise
1 stick (4oz) butter, melted (for hot sandwiches only)

Spread each slice of bread with mayonnaise. Place one asparagus spear on bread and sprinkle each with salt, pepper and a few drops of French dressing. Roll up the bread from corner to corner. Secure with a toothpick. When you’re ready to serve, remove the toothpick. To serve as hot appetizer, brush each roll-up with melted butter and broil until lightly browned.

Caramel Corn

6 quarts popcorn, popped
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda

Melt butter, sugar, corn syrup and salt over medium heat, stirring constantly till dissolved. Let boil without stirring for 5 minutes. Remove from heat. Add vanilla and baking soda then mix well. Pour over popcorn and mix well. Turn into baking pan and bake at 250 degrees for 1 hour stirring every 15 minutes. Allow to cool before serving.

Chicken Nuggets (Low Fat)

2 pounds boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 egg white s
1/2 cup low fat buttermilk
2 cups cornflakes, crushed

Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray. Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes. Cut chicken breasts into 1 to 1 1/2-inch pieces. Empty the chicken pieces into a bowl and roll in flour mixture. Piece by piece, shake off excess flour then dip the chicken into the milk mixture and coat the pieces with cornflakes. Place chicken on a baking sheet and bake for 10 minutes until golden, turning them half way through. Serve with barbecue sauce, honey-mustard sauce or a fat free ranch dressing.

Cucumber Sandwiches

1 pound of cucumbers
1 8-ounce package cream cheese, softened
1 1/2 teaspoon mayonnaise
1/8 tsp seasoned salt
1 loaf multi grain bread
parsley sprigs

Cut cucumber in half horizontally. Peel, seed and shred one half of the cucumber. Measure a 1/3 cup of shredded cucumber. Slice the remaining cucumber for garnish. Cut slices in half and set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2-inch rounds from each bread slice. Spread each bread slice with 1 teaspoon of the cucumber spread. Garnish each sandwich with a thin slice of cucumber and a sprig of parsley. Recipe makes 48 sandwiches. This is the perfect recipe for a baby shower tea.

Deviled Eggs

12 hard-cooked eggs
1/2 cup fat free mayonnaise
2 tsp Dijon mustard
2 tbsp scallions, finely chopped
1 tbsp chives, finely chopped
Paprika

Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star-shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.

Endive Spears with Goat Cheese

20 endive spears (1 large head endive or 2 small)
4 ounces soft goat cheese
2 tablespoons heavy cream
1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh chives, minced
Freshly ground black pepper
Sweet paprika

In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is very thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling. Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika. Cover and refrigerate until your ready to begin serving.

Grilled Shrimp

1/2 cup finely chopped garlic
2 teaspoon coarse salt
4 tablespoons minced fresh rosemary leaves plus sprigs for garnish
6 tablespoons olive oil plus oil for brushing shrimp
32 jumbo shrimp (about 10 per pound)
8 12-inch bamboo skewers
lemon wedges as an accompaniment

Mash garlic and salt together in large bowl. Mix together with minced rosemary and oil. Add shrimp, cover and let stand in a refrigerator for at least 4 hours. Preheat grill. Place 4 shrimp on each pre-soaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.

Pizza Crusts

4 cups all-purpose flour
1 1/2 cup warm water (about 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has risen, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes.

Quesadillas

1pound boneless, skinless chicken breast, stripped
5 large tortillas
2 cups salsa
1/2 Spanish onion, sliced
1 green pepper cut into strips
1 package shredded cheese
Chili powder or Tabasco sauce

Cook the chicken, onions and peppers in a skillet. When the chicken is cooked completely through, set aside. Continue to cook the onions and peppers until soft. Add the cheese, chicken, salsa, onions, and peppers to the tortillas. If you want to make it spicy, you may add a dash of chili powder or Tabasco sauce to taste. Fold the tortilla in half and place on a baking sheet for 5-7 minutes in a 350 degree oven. Once the shells are crisp, cut them into small strips.

Potato Skins

4 medium baking potatoes
1/2 cup shredded cheese
1/2 cup fat free sour cream
3 scallions, sliced
Canola or olive oil
Paprika

Poke potatoes with a fork. To cook, microwave the potatoes on high for up to 10 minutes, depending on size of potato or bake for 40-50 minutes in a 425 degree oven. Allow the potatoes to cool then cut them in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Brush the potato skins with a little canola or olive oil; you can also lightly spray them with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp. Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly. Serve with sour cream and scallions sprinkled on top or along side for your guest to dress the potatoes themselves.

Shrimp and Avocado Nacho Bites

24 large tortilla chips
1/2 cup black bean or refried bean dip from can
1/4 cup thick and chunky salsa
24 medium shrimp, cooked and de-veined
1 large avocado cut into 1/4 inch slices
1/2 cup grated Colby cheese
Bunch fresh cilantro leaves

Top each tortilla chip with about 1 teaspoon of bean dip, 1/2 tsp. of salsa, 1 shrimp, 1 avocado slice and a sprinkle of cheese. Set oven to broil. Broil about 5 inches from elements for about 3 minutes, or until cheese is melted. Garnish with cilantro leaves and serve hot.

Smoked Salmon Roll-ups

4 ounces thinly sliced smoked salmon
4 ounces fat-free cream cheese
Bag of Watercress or Arugula
Black pepper to taste
Lemon wedges

Spread each slice of smoked salmon with fat free cream cheese. Sprinkle with pepper if desired. Carefully roll up each slice like a jelly roll. Cut rolls into 1/2-inch slices. Chill until ready to serve. Place rolls on a platter with watercress or arugula and lemon wedges.

Smoked Salmon Tea Sandwiches

24 slices thin white bread
8 ounces thinly sliced smoked salmon
Ginger-Cilantro Lime Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
2 ounces (1/4 cup) cream cheese, at room temperature
1 tablespoon grated fresh ginger
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon kosher salt

Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower. Serve with Ginger-Cilantro Lime Butter. Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds. Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to serve at a baby shower tea.

Stuffed Mushrooms

8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste

Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice of bread makes about 1/2 cup lightly packed crumbs. Preheat oven to 350 degrees. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes and serve while still hot.

Toasted Almonds

1 cup blanched almonds
4 Tablespoons unsalted butter
3 Tablespoons peanut oil
Coarse sea salt

Heat the butter and oil together in a large skillet. When the fats are hot but not brown, add the almonds in one layer. Sauté the almonds under moderate heat until they are pale gold on all sides. Remove with a slotted spoon and put on paper towels to drain. Sprinkle immediately with sea salt. Repeat with the remaining almonds.

Vegetarian Summer Rolls

Summer Rolls
4 ounces vermicelli noodles
16 large round rice paper wrappers
2 cups mung bean sprouts
1 cup cucumber, cut into thin strips
2 medium carrots, shredded
16 2/3-inch strips of head lettuce
Sauce
1/2 cup hoisin sauce
6 tablespoons peanut butter
6 tablespoons water

Make vermicelli according to package instructions, set aside. Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board. Be careful not to let the paper fold on itself when removing the wrapper from the water. Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides (it should stick easily). You may also add thin pieces of shrimp or chicken. For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into.