Tuesday, March 25, 2014

Bridal Shower Finger Foods


It's wedding season, and what better way to celebrate with a bride than some fabulous finger foods for her shower!  This collection is full of easy and tasty recipes sure to please any wife to be!



These little taco bites are easy and fast.  And a huge hit!

MINI TACO CUPS
1 lb ground beef
1 packet taco seasoning
1 bag Tostitos Scoops chips
Shredded cheddar cheese
Sour cream
1 tomato, diced very small
1 green onion, sliced very small

Brown the ground beef in a skillet and add in the taco seasoning and water according to the package directions. Preheat the broiler.  Put a little meat in each Scoop chip and place on a sheet pan.  Sprinkle each one with a little cheese. Melt under the broiler for about a minute.  Put the sour cream in a pastry bag or a zipper bag with the corner cut off. Squeeze a small dot of sour cream on each mini taco. Garnish with a little bit of the tomatoes and green onions.



Oh, my word.  This is one of the best snack foods that have come from my kitchen in a long time.  BLAT Wraps (bacon, lettuce, avocado & tomato) were a HUGE hit at both a wedding reception I helped with and at home when we made them again the very next weekend.  These are fantastic!

BLAT WRAPS
1 C mayonnaise (not Miracle Whip)
1/2 T garlic powder
6 flour tortillas
1/2 lb bacon, cooked and crumbled
2 Roma tomatoes, chopped
2 avocados, diced
Red leaf lettuce
Salt & pepper

Mix the mayo with the garlic powder.  Season the avocados and tomatoes with a little salt and pepper.  To assemble, spread some of the mayo all over one side of a tortilla.  Place a piece of lettuce on top of the mayo.  Put some bacon, tomatoes, and avocados in a line down the center of the tortilla.  Roll them up tightly.  You can leave them as is or cut them into about 1-inch pinwheels and secure with a toothpick.



Love finger sandwiches?  These tasty little gems are filled with goat cheese, cream cheese, bacon, and pepper jelly. And they're darn tasty!

GOAT CHEESE & PEPPER JELLY FINGER SANDWICHES
10 slices sandwich bread
8 ounces cream cheese
6 ounces goat cheese
1/2 lb bacon, cooked and crumbled
2 T Italian parsley, chopped
One 2-ounce package chopped pecans
1/4 C pepper jelly

Mix the cream cheese, goat cheese, parsley, and pepper jelly together in a food processor.  Stir in the pecans and bacon. Divide the filling among five of the slices of bread.  Top each with another slice of bread.  Cut the crusts off and cut them diagonally both ways so each sandwich becomes four triangle sandwiches.  To store these, line a plastic container with a paper towel and refrigerate.



Like chicken salad but want a twist?  Try this Southwestern Chicken Salad.  Great on a croissant or even with tortilla chips!

SOUTHWESTERN CHICKEN SALAD
2 C cooked, shredded chicken
1 C mayonnaise
1 C sour cream
1 C frozen corn kernels
1 T lime juice
1 T garlic powder
1/4 chopped red onion
1 packet taco seasoning
3 sweet mini peppers, chopped
2 T fresh chopped cilantro
2 T chopped jalapeno slices (the kind from a jar)
Croissants

Whisk together the sour cream, mayo, lime juice, garlic powder, taco seasoning, and cilantro.  Stir in the remaining ingredients and chill about 30 minutes.  Serve on croissants.



I have yet met a stuffed mushroom that I didn't like, and these are no exception!  Crab & Cream Cheese Stuffed Mushrooms!  They were so darn tasty and gone in a flash!

CRAB & CREAM CHEESE STUFFED MUSHROOMS
16 ounces button mushrooms
8 ounces cream cheese
6 ounces lump crabmeat
1 T Worcestershire sauce
1 T yellow mustard
2 T chopped Italian parsley
1/2 C shredded Parmesan cheese
Salt & pepper, to taste
Olive oil
Paprika
Dried parsley

Preheat the oven to 350 degrees.  Remove the stems and the gills from the mushrooms and then brush the outsides of the mushrooms with a little olive oil.  Mix the cream cheese, crab meat, Worcestershire, mustard, Italian parsley, salt and pepper, and Parmesan together in a food processor.  Using a pastry bag or a zipper bag with the corner cut off, pipe the filling into each mushroom.  As you can see in the picture, you can overfill them.  Sprinkle each one with a little paprika and dried parsley.  Place them in a casserole pan or a sheet pan and bake uncovered for about 30 minutes.

2 comments:

  1. Your bridal shower food is so luscious. Truly loved it. Have to organize my cousin’s bridal shower at one of wedding venues. This is my first attempt and have no idea how to go about it. Will take some ideas from online site.

    ReplyDelete