Rebecca's Bridal Shower

Last Saturday was Rebecca's bridal shower. We held it at my parents house, outside by the pool in the sweltering heat. I can confidently say that party was flawless - the guests were charming, the games entertaining, the food aplenty and the bride glowing! Here is Rebecca (center) with her bridesmaids:


I had the pleasure of preparing the food for the 3pm shower. This is the menu:

• chicken waldorf salad - chicken, mayo, salt, pepper, chopped celery, chopped granny smith apple, quartered red grapes, and walnut - with potato slider rolls
• turkey, bacon, swiss on mini pretzel rolls with a guacamole sauce - 2 smashed avocados, lemon juice, lime juice and salt and pepper
• vegetable pizza (recipe below)
• mini caprese salad skewers
• strawberry salsa (recipe below)
• cannellini bean salad crostini (recipe below)

Bec's mom made her famous orange juice & peach schnapps slush topped with 7Up. My favorite and perfect for summer!

Here is the food table (Miriam provided the beautiful flowers):

The mini pretzel sliders:

The guac:

The strawberry salsa:

1 quart strawberries, washed, hulled & chopped

2 Granny Smith apples, washed, cored & chopped

3 kiwis, peeled & chopped

2 tablespoons apple jelly, melted in the microwave for 30 seconds

2 tablespoons brown sugar

juice of 1/2 orange

1 tablespoon orange zest

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Mix all together. Best if enjoyed immediately.

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Serve with cinnamon & sugar chips: cut a flour tortillas in wedges, brush with melted butter, sprinkle with cinnamon & sugar and bake at 350 for 10 minutes.

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This is the vegetable pizza. I made it earlier in the summer and Bec requested it for her shower:

2 cans crescent rolls

2 8oz. packages cream cheese, room temperature

1 cup mayo

1 package ranch dressing mix

chopped vegetables - I use broccoli, cauliflower, carrots & celery

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Preheat oven to 350 degrees. Spread rolls out onto a baking sheet to make a crust, making sure all seams are pressed together. Bake for 10 minutes. Let cool completely.

Mix together cream cheese, mayo and ranch. Once crust is cool, spread evenly over crust. Sprinkle chopped vegetable over cream cheese mix. Cut into squares to serve.

The caprese skewers - mozzarella balls, grape tomatoes, olive oil, salt, pepper and chopped fresh basil:
Cannellini bean salad:

*I only have a photo copy of this recipe so I can't give credit to the source

2 1/2 cups dried cannellini white beans

1/2 medium onion, chopped (I used a red onion)

4 green onions, chopped (I omitted cause I didn't have)

3 tablespoons chopped fresh parsley (I used dried)

2 tablespoons chopped fresh rosemary

1/3 cup olice oil

juice of 1 lemon

salt & pepper

2 cloves, crushed

2 tablespoons white wine vinegar

1/2 cup prosciutto, thinly sliced & chopped (optional - I did not use but regret it!)

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Place beans in a bowl and add 6 cups fresh cold water. Allow to sit on the counter overnight. Drain and place in a 6- to 8-quart pot. Add 3 quarts water. Bring to a boil, cover and simmer 25-30 minutes until barely tender. Drain well and pour the beans out onto a large sheet pan. Allow to cool completely and put in a large bowl.

Add all the remaining ingredients to the bowl. Toss and allow to marinade for at least 2 hours at room temperature before serving.

I made crostini rounds to eat with the bean salad - slice French bread, brush with olive oil, sprinkle with salt & pepper and bake at 350 degress for 15 minutes:

I don't have a photo of the chicken salad but it did look pretty with all the colorful ingredients!

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I also made a chocolate sheet cake (click on that link and make that cake. it is to die for!) and peanut butter icing and a Boston cream pie - Bec's 2 favorite cakes. They were a success!!

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Happy Bridal Shower to Rebecca!

Only 5 more weeks until her wedding!!

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All the photos you see here are from Rebecca!

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