For our November gathering, we hosted Teresa’s baby shower at Carol’s house. Tonya had this thoughtful idea and we were able to showcase our skills!
We had a full spread, masterfully displayed by Carol. (Imagine pickles and olives on the empty tray).
On the menu:
Fresh fruit with Cream Cheese Fruit Dip
Cream Cheese Fruit Dip
8 oz. cream cheese (room temperature)
1 7 oz. jar marshmallow cream
Zest of 1 orange
Juice from orange
Mix together the cream cheese and marshmallow cream.
Add zest. Add orange juice to get desired consistency. (smooth and creamy)
Crudites with Cilantro Dip
Crudites is the word of the day.
cru⋅di⋅tés / kroo-di-tey; Fr.
–noun (used with a singular or plural verb) French Cookery. an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip.
Also served were:
Cream Cheese with Cranberry Pepper Jelly
Yellow Cupcakes with Butter cream Icing. These were beautifully decorated by Tonya with green leaves and pink, blue and purple flowers. The icing was so light and very delicious.
Watermelon Buggy with fruit. Carol is gifted and so creative!
Fruit Punch (which mixed really well with white wine)
Congratulations, Teresa and Charlie! We can't wait to meet your little girl (who I hope comes on January 25, 2009, weighs 6 pounds and is 22 inches long).
We had a full spread, masterfully displayed by Carol. (Imagine pickles and olives on the empty tray).
On the menu:
Fresh fruit with Cream Cheese Fruit Dip
Cream Cheese Fruit Dip
8 oz. cream cheese (room temperature)
1 7 oz. jar marshmallow cream
Zest of 1 orange
Juice from orange
Mix together the cream cheese and marshmallow cream.
Add zest. Add orange juice to get desired consistency. (smooth and creamy)
Crudites with Cilantro Dip
Crudites is the word of the day.
cru⋅di⋅tés / kroo-di-tey; Fr.
–noun (used with a singular or plural verb) French Cookery. an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip.
Gazpacho Salad Pasta
(Serves 10-12)
1 - 16 oz box Bowtie pasta
1 large cucumber, chopped
1 - 4 oz can sliced black olives, drained
2 tsp garlic salt
½ cup sliced salad olives
1 cup cilantro, chopped
6 green onions finely chopped (green and white ends)
1 – 8 oz bottle Ranch dressing
1 - 10 oz can Rotel tomatoes
3 fresh tomatoes, chopped
In a large pot, bring water to boil. Add pasta and cook according to directions on package. Drain immediately and rinse with cold water. Combine pasta with the remaining ingredients (except cheese). Mix. Chill overnight to let flavors marry. Just before serving, top with shredded cheese if desired.
(Serves 10-12)
1 - 16 oz box Bowtie pasta
1 large cucumber, chopped
1 - 4 oz can sliced black olives, drained
2 tsp garlic salt
½ cup sliced salad olives
1 cup cilantro, chopped
6 green onions finely chopped (green and white ends)
1 – 8 oz bottle Ranch dressing
1 - 10 oz can Rotel tomatoes
3 fresh tomatoes, chopped
In a large pot, bring water to boil. Add pasta and cook according to directions on package. Drain immediately and rinse with cold water. Combine pasta with the remaining ingredients (except cheese). Mix. Chill overnight to let flavors marry. Just before serving, top with shredded cheese if desired.
Also served were:Mary’s Chicken Salad Croissants
Cream Cheese with Cranberry Pepper Jelly
Yellow Cupcakes with Butter cream Icing. These were beautifully decorated by Tonya with green leaves and pink, blue and purple flowers. The icing was so light and very delicious.
Watermelon Buggy with fruit. Carol is gifted and so creative!
Fruit Punch (which mixed really well with white wine)
Congratulations, Teresa and Charlie! We can't wait to meet your little girl (who I hope comes on January 25, 2009, weighs 6 pounds and is 22 inches long).
No comments:
Post a Comment