Saturday I hosted a shower for my DIL2B and had such a wonderful time that I forgot to take any pictures!! So the pics I have to share with you are "after shower" pics.
I made this arrangement for the food table from a mason jar I painted with inspiration from this Pinterest post. I painted the jar an aqua blue color and added white and purple flowers from Walmart. These are the colors the are using for their wedding and they are also decorating with jars.
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RECIPES for the above:
Bacon 'n' Egg Lasagna
PUMPKIN CUPCAKES:
1. INGREDIENT PREP: First, we’re going to mix a bunch of stuff up separately only to mix it all together later. In one bowl whisk together your first set of dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves). In a separate, smaller bowl combine milk and vanilla. Set both of these bowls aside.
2. COMBINE: In a large bowl or in a mixer, beat together butter, sugar and brown sugar, until fluffy. Then, one at a time, add the eggs. Once eggs are combined, beat in pumpkin on low speed.
3. ADD: In 3 parts, add the flour and milk mixture; alternating between the two. Beat on low speed until completely incorporated.
4. POUR: Line your cupcake pan, I used parchment paper, and fill each liner with a couple of spoonfuls of batter.
BAKE: @ 350* for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free, then let cool.
SALTED CARAMEL FROSTING:
1. COOK: In a small saucepan, briefly stir together sugar and water and bring to a boil. Continue cooking on medium-high heat, without stirring, until the mixture turns DARK amber in color. About 7-8 minutes.
2. ADD: Remove sugar and water mixture from heat and slowly add in cream and vanilla. Stir with a wooden spoon until mixture is completely smooth. Then set aside until it is cool to the touch. About 30 min.
3. COMBINE: In a mixer, combine butter and salt on medium-high speed until fluffy. Then, on low speed, add powdered sugar and mix until incorporated. Once powdered sugar is combined, turn the mixer off, scrape down the sides and add the cooled caramel. To combine caramel, beat on medium-high for 2-3 minutes until airy and thoroughly mixed.
4. CHILL OUT: Cover the frosting and refrigerate for about 45 minutes.
I made this arrangement for the food table from a mason jar I painted with inspiration from this Pinterest post. I painted the jar an aqua blue color and added white and purple flowers from Walmart. These are the colors the are using for their wedding and they are also decorating with jars.
The shower was a brunch and I made the following...
Bacon and Egg Lasagne (recipes posted at the bottom)
I first saw this recipe years ago in a Taste of Home magazine and it became a favorite. I have made it for past brunches and it is just a perfect main dish.
Yogurt Herb Bread
another recipe in my recipe box from Taste of Home
I deliver meals for our Sr. Center and one day the cook made this yummy Coconut Fruit Dip for one of the lunches. It was so yummy, I had to get the recipe from her.
And then for dessert, my DIL2B's favorite cupcake:
Pumpkin Cupcakes with Salted Caramel Frosting from this post on Pinterest
RECIPES for the above:
Bacon 'n' Egg Lasagna
12 ServingsPrep: 45 min. Bake:
35 min. + standing
Ingredients
- 1 pound bacon strips, diced
- 1 large onion, chopped
- 1/3 cup all-purpose flour
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups 2% milk
- 12 lasagna noodles, cooked and drained
- 12 hard-cooked eggs, sliced
- 2 cups (8 ounces) shredded Swiss cheese (I used colby jack in the above picture)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Directions
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.
Yield: 12 servings.
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.
Yield: 12 servings.
© Taste of Home 2014
Yogurt Herb Bread
32 ServingsPrep: 20 min. +
rising Bake: 35 min.
Ingredients
- 5-1/2 to 6-1/2 cups all-purpose flour
- 2 packages (1/4 ounce each) active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup water
- 1 cup (8 ounces) plain yogurt
- 3 tablespoons canola oil
- 1 teaspoon dill weed
- 1/2 teaspoon minced chives
- 1/4 teaspoon each dried oregano, thyme and basil
Directions
In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).
**Note: in the photo of mine above, I made in 4 mini loaf pans.
In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).
**Note: in the photo of mine above, I made in 4 mini loaf pans.
© Taste of Home 2014
Coconut Fruit Dip
1- 8 oz. pkg softened cream cheese
1 tsp. vanilla (this is my addition to the original recipe)
1 can cream of coconut (for you that are local, you can get this at Grocery Kart)
1- 16 oz container Cool Whip
Whip the cream cheese, vanilla, and cream of coconut together and then fold in the Cool Whip.
note: this is a very light coconut flavor and very light and airy dip
Pumpkin Cupcakes with Salted Caramel Frosting
INGREDIENTS NEEDED:
PUMPKIN CUPCAKES:
1 1/2 cups flour
1 tsp baking soda
1/4 tsp. baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup milk
1/2 tsp vanilla extract
6 tbls butter (softened)
1 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 cup pumpkin puree
CARAMEL FROSTING:
1/2 cup granulated sugar
4 tbls water
1/2 cup heavy cream
2 tsp vanilla extract
24 tabs unsalted butter (3 sticks)
1 tsp salt
2 1/2 cup powdered sugar
1. INGREDIENT PREP: First, we’re going to mix a bunch of stuff up separately only to mix it all together later. In one bowl whisk together your first set of dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves). In a separate, smaller bowl combine milk and vanilla. Set both of these bowls aside.
2. COMBINE: In a large bowl or in a mixer, beat together butter, sugar and brown sugar, until fluffy. Then, one at a time, add the eggs. Once eggs are combined, beat in pumpkin on low speed.
3. ADD: In 3 parts, add the flour and milk mixture; alternating between the two. Beat on low speed until completely incorporated.
4. POUR: Line your cupcake pan, I used parchment paper, and fill each liner with a couple of spoonfuls of batter.
BAKE: @ 350* for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free, then let cool.
SALTED CARAMEL FROSTING:
1. COOK: In a small saucepan, briefly stir together sugar and water and bring to a boil. Continue cooking on medium-high heat, without stirring, until the mixture turns DARK amber in color. About 7-8 minutes.
2. ADD: Remove sugar and water mixture from heat and slowly add in cream and vanilla. Stir with a wooden spoon until mixture is completely smooth. Then set aside until it is cool to the touch. About 30 min.
3. COMBINE: In a mixer, combine butter and salt on medium-high speed until fluffy. Then, on low speed, add powdered sugar and mix until incorporated. Once powdered sugar is combined, turn the mixer off, scrape down the sides and add the cooled caramel. To combine caramel, beat on medium-high for 2-3 minutes until airy and thoroughly mixed.
4. CHILL OUT: Cover the frosting and refrigerate for about 45 minutes.
The food for the shower all look and sound yummy! Thanks for sharing the recipes! Hope she had a wonderful shower.
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