The Sunday before last, I hosted a bridal shower for my future sister-in-law, Julia. Julia and I have a really good relationship and I’m looking forward to her joining the family in 11 days. The shower had a small turnout as most of Julia’s friends have moved away from Austin since graduating from college, but we had a really great time.
Below are two versions of invitations I made. I decided to go with the option without spokes to the umbrella. The umbrella I made by drawing onto pasteboard and cutting out. I then traced it on the designer paper and free-handed the handle with a white gel pen.
Stamps: Stampin’ Up Big on Spring; Stampabilities Sophie Alpha Lower
Cardstock: Stampin’ Up Summer Sun, Wild Wasabi
Designer Paper: Certainly Celery Prints
Ink: Stampin’ Up Wild Wasabi
Accessories: Stickles yellow, purple turquoise and Xmas red; white gel pen
The shower was a Pampered Chef shower. My consultant Virginia Bettis did an awesome job. She had Julia try out and demonstrate a number of the products Julia had registered for, which was really cool as we got to see how they worked. The picture to the left is Julia modeling her new Pampered Chef apron that I decorated with her new name and kitchen checklist using colored Sharpies Virginia brought and we all signed and wrote a little best wishes note.
I had planned to make a cake for the shower, but I didn’t want to go overboard since the number of people expected to be somewhat low. My hubby tells me I have a tendency to do that. He’s probably right, but you didn’t hear me say that. The Melon Fruit Slush was delicious. My Mom liked it so much she plans to make it for the “sip and see” she wants to host to show off her first grandbaby, my nephew. The recipe makes a lot, so I actually have half of it in my freezer for a later date. The Ham Florentine Wreath got rave reviews. I have made it once before and it was just as tasty as the first time I made it a few years ago. The Salmon Tartlets was a new recipe I tried. They were delicious the day of the shower, but as leftovers the next day they were kind of dry. The Blond Toffee Brownies is a recipe my Dad often requests from my Mom.
Melon Fruit Slush
Source: Reiman Publication insert
- 1 20-oz. can crushed pineapple
- 1 10-oz. package frozen sweetened sliced strawberries, thawed
- 4 medium ripe bananas, cut into chunks
- 1 cup cubed cantaloupe
- 1 cup cubed honeydew
- 2 1/2 cups water
- 3/4 cup orange juice concentrate
- 3/4 cup lemonade concentrate
- 6 liters lemon-lime soda, chilled
In a blender, process the fruit in batches until smooth. Pour into a 3-quart bowl, preferably one with a spout. Stir in the water and concentrates. Divide into two freezer containers. Cover and freeze until icy. To serve, spoon 1/2 cup into a glass; add about 1 cup soda.
Yield: 20-25 servings
Ham Florentine Wreath
Source: Pampered Chef Season’s Best Spring/Summer 2001
- 2 8-oz. packages refrigerated crescent rolls
- 8 ounces thickly sliced deli ham, diced (to save time, I used cubed ham)
- 1/4 cup green onions with tops, thinly sliced
- 5 ounces Swiss cheese, grated (I used a 2 cup bag of already shredded cheese)
- 1 10-oz. package frozen chopped spinach, thawed and well drained
- 1/4 cup mayonnaise
- 1/4 teaspoon coarsely ground black pepper
- 2 plum tomatoes, sliced (I used grape tomatoes, halved)
- 1 egg white
- 1/4 cup almonds, chopped
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a large round stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange 8 remaining triangles in center, matching wide ends. Seal seams. (Points will overlap in center; do not seal.)
In a mixing bowl, combine ham, green onions, 1 cup of the cheese, spinach, mayonnaise and black pepper. Scoop filling over seams of dough, forming a circle. Arrange tomatoes in an overlapping circular pattern over filling; top with remaining cheese. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles slightly overlapping to form wreath. Tuck last end under first.
In a small bowl, beat egg white lightly; brush over dough using pastry brush. Sprinkle chopped almonds over wreath. Bake 25-30 minutes or until golden brown.
Yield: 10 servings
Source: Reiman Publication insert
- 1/2 cup butter, softened
- 1 3-oz. package cream cheese, softened
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1/2 cup dry bread crumbs
- 1 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon salt (I used less)
- 1/4 teaspoon pepper
- 1 14.75-oz. can salmon, drained and bones removed (I just realized I only used half the salmon called for. Maybe that was why it was a little dry.)
- 1 green onion, sliced
In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoons of dough into bowls; press onto bottom and up the sides of greased miniature muffin cups.
In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350°F for 30-35 minutes or until browned.
Yield: 2 dozen
Blonde Toffee Brownies
Source: my mother
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup English toffee bits or almond brickle chips
Preheat oven to 350°F. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits. Spread evenely into a greased 13x9x2-inch baking pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Yield: 1 1/2 dozen