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Whether
it's a sit-down dinner or a finger-food treat, everybody loves a little
something to eat! |
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Drink:
Pretty Punch ~
1 gallon of softened vanilla bean ice cream
1 2-liter bottle of strawberry soda (for a boy theme use grape soda)
1 package of frozen crushed strawberries, thawed prior to preparation
(for a boy theme use raspberries)
In a large punch bowl, add the ice cream. Slowly stir in the berries
and soda. Serve in champagne flutes. |
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Hors
d'oeuvres: Darling Dip ~
1 lb frozen-thawed chopped spinach
16 oz. sour cream
¾ cup mayonnaise
2 tsp. Dijon mustard
2 envelopes spinach soup mix
3 onions, chopped
1 round sourdough bread
Combine spinach, sour cream, mayonnaise and mustard in a large bowl.
Add soup mix and onions then cover and refrigerate for two hours.
Hollow out the bread round and use as the dip bowl. Cut left over
bread pieces into cubes for dipping. Garnish with spinach. |
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Starter:
Precious Pasta Salad ~
1 cup salad dressing
½ cup grated Parmesan cheese
½ cup milk
1 clove garlic, minced
2 teaspoons sweet basil
1 pound cooked and drained tortellini pasta
1 chopped zucchini
1 cup chopped carrots
1 cup sliced mushrooms
Stir salad dressing, Parmesan cheese, milk, garlic and basil together
until well blended. In one large bowl, add to tortellini and vegetables.
Mix lightly then chill and serve. |
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Entree:
Cute Quiche ~
1 quiche shell
3 tablespoon butter
¼ cup chopped onions
2 ½ cups sliced mushrooms
1 tsp. salt
½ tsp. lemon juice
3 eggs
1 egg yolk
1 ¼ cup heavy cream
dash of pepper
dash of nutmeg
3 oz. of grated Swiss cheese
Sauté the onions and mushrooms in butter and lemon juice until softened.
In a separate bowl, beat the eggs and yolks then add the cream and
other seasonings until well blended. Add the mushrooms, onions and
most of the cheese. Pour into the quiche shell and bake at 350 degrees
F for 35-40 minutes on the center oven rack. Check by poking a knife
into the middle – if it’s clean, it’s done. Remove
and let cool. Garnish with paprika or cheese. |
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Dessert:
Sweet Stork Cake ~
3 boxes cake mix
2 4x6 rectangular bread pans
1 6-inch round cake pan
1 9-inch round cake pan
1 large rectangular board covered with festive saran wrap
Bake cakes and let cool completely. Cut one of the bread pan cakes
in half to create two long legs and set aside. Cut the other bread
pan cake diagonally. Place the 9-inch round cake in the center of
the covered board. Take one of the diagonal bread pan cake pieces
and put the widest end against the round cake to form the neck. Cut
off the tip of the corner (that isn’t against the round cake).
Place the 6-inch cake against the cut edge to connect the head. Place
the widest part of the second diagonal piece against the head, to
form the beak. Place the legs at the bottom of the body. Frost with
festive colors, add in the eyes (M&Ms work well) and enjoy! |
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