Fun and Pretty Shower Food

Apr 17, 2012

Fun and Pretty Shower Food

Do you find yourself wondering what to make for a shower or party?? Here is my menu for the wedding shower happening this weekend! See below for the EASY and colorful recipes!

Garlic Hummus:

3 large garlic cloves, unpeeled

1 tablespoon plus 1 teaspoon extra-virgin olive oil

One 19-ounce can chickpeas, drained

1/4 cup freshly squeezed lemon juice

3 tablespoons sesame tahini

3 tablespoons water

1 teaspoon coarse salt

1/4 teaspoon cayenne pepper

1/4 cup fresh chives, minced

Assorted crudites, for serving

1. Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.


2. Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

Spinach Artichoke Dip:

 2 (6-oz.) packages fresh baby spinach

1 tablespoon butter

1 (8-oz.) package 1/3-less-fat cream cheese $

1 garlic clove, chopped

1 (14-oz.) can artichoke hearts, drained and chopped

1/2 cup light sour cream

1/2 cup shredded part-skim mozzarella cheese, divided $

Fresh pita wedges or baked pita chips

1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

Flower Pot Server:

Turn a flower pot into a serving piece! Use spray paint color of your choice and paint 6-8 very thin coats of paint on the pot and saucer until completely covered. Turn the pot over and use the bottom (after cleaned) to place your pita bread or tortilla chips in!

Fruit Skewers:

This is a great, colorful addition to the food table!! Choose 3-4 different fruits, cut into small pieces and arrange in a "rainbow" color. Place each fruit in the same order on each skewer and array in a bowl or on a platter!

Cheese Ball:

2 packages (8 ounces each) cream cheese, softened

1 can (8 ounces) crushed pineapple, drained

1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper

3 tablespoons finely chopped green onion

2 teaspoons seasoned salt, or to taste

2 cups chopped pecans, divided

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball. Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers. Pineapple cheese ball makes about 3 cups of cheese spread.          

                      

Cake Balls:

 1 (18.25 ounce) package cake mix

1 (16 ounce) container prepared cake frosting

6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)

Food Coloring (optional)

Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate.

Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray. 

Mini Cupcakes:

I have to say, I don't have any magic recipe for cupcakes ;) I usually just grab a Betty Crocker box mix at the store and add my own sprinkles or homemade cupcake topper for decoration and they turn out just perfect!!

Is there anything YOU like to make??