Monday, April 28, 2014

Pinned It Made It Monday Week 17

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.

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
  • 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
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.

1 comment:

  1. The food for the shower all look and sound yummy! Thanks for sharing the recipes! Hope she had a wonderful shower.