Oscraps

A Wedding Shower

hondachicc

hondachicc

Well-Known Member
I had an idea...and I was wondering if you ladies would help me out!

My Step Daughter is getting married in July, and she has been wanting everyone to pitch in some of their favorite recipes, so she will have some to start her new family with. My idea was to have an "O" wedding shower for her....if you ladies could give me your favorite recipes to pass on to her...I am making them into pages and will have a book printed to give to her. She would be so grateful to you all and so would I!! ::grouphug
 
Linda, this is one that I use in a pinch and everyone loves it. Even my "I don't like chicken" husband. :hungry:

I've used it for company too and it's always been a hit and the recipe has been requested often.

I originally got it from All Recipes.com

Chicken Stuffing Casserole
1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 1/4 cups chicken broth (from boiling the chicken)
1 cup evaporated milk

Directions
Preheat oven to 350 degrees F (175 degrees C).
Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Notes:
I use stove top stuffing for this.
I have used 3-4 large chicken breasts in place of the whole chicken.
I have added cut up leftover broccoli and it was delicious.
I've used just milk instead of evaporated too. Still good.
I've also added a little cheddar cheese before. Always good!!
It's a quick, tasty meal that you can do so much to or leave just as it is.

What a wonderful gift idea!
 
I love the idea, but please- are there any food requirements we need to know about like hates beef, won't eat beans?? Will her new family just be 2 or blended for larger amounts?
 
Oh I just love you ladies!!

YES include everything...desserts, main dishes, side dishes...

There will be just the two of them, but they will probably have family over often...and plan to start their own sweet family SOON!!

As far as things they don't like.....they both seem to be very well rounded and like most everything. The way she conveyed her feelings about gathering recipes from the family, was that she wanted recipes that were "favorites" of the person that was giving it to her. Now she has put in requests from me...LOL...she knows my cooking, so she has certain things that she wants to make of mine.

Thanks so much...and Merkee....that sounds YUMMY!!!
 
that is such a beautiful idea Linda.

Sadly I am a dismal failure in the kitchen and leave all that to my gourmet DH!

I even have a folder in my email for the recipes of his! LOL!

Here is a vegetarian one that we are currently enjoying:

Chop 1 large Onion
Add to wok with 1 teaspoon of garlic and some oil (around 2 or 3 tablespoons)
Add 2 x chopped zucchinis

Saute until starting to soften

Add 400g tin of beans (kidney or 4 bean mix) with juice and 1 tin tomato

Add chicken stock powder (2 teasp), cumin (2 tablesp) , paprika (1 teasp) and cinamon (1 teasp)
 
What a lovely idea! Here is one that my daughter likes...thought it would be easier to leave on the card instead of writing it all out again.
mushroom_stuffed_pastry.jpg
 
Ok. Here's one that I am famous for...My Fruit Pizza
Take one package of Pilsbury Sugar cookie dough and roll it out and bake it 8-11 min at 325. Let cool. Before the cookie cooled all the way, take a knife and run it under the cookie to separate it from the baking stone or cookie sheet.
Mix 1 package of cream cheese with 1/3 C. of regular white sugar. Spread on top of cooled cookie.
This is what I top it with: First a layer of strawberries sliced with an egg slicer. Next comes two kiwis cut into small pieces. Next is a layer of raspberries, then blueberries. Lastly, top with a drained can of Dole Mandarin oranges.

Taco Ring is another favorite (both of these recipes are from Pampered Chef). On a pizza pan, layer half of a can of crescent rolls in a ring with the flat side toward the middle and the tips facing out. Take the other half of the can and put each triangle in between the first layers. Take 1 lb of prepared taco meat and mix in 1 C. of shredded cheese. Scoop mixture onto the crescent rolls. Pull the tips up and over and tuck them under the crescent roll. Bake for 20 - 25 min. at 375. Cut the top off of a green pepper and fill it with salsa. Put it in the middle of the ring. Sprinkle shredded lettuce, olives, onions, and tomatoes around the ring. Dollop sour cream around the edges in spots. Serve and watch it be devoured.

Chex School Fuel is yummy and easy. I always make it at Christmas: http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=33770

My "mom's" apple crisp topping came from Betty Crocker. Her secret was that you triple the topping. You can use canned apple pie apples or I made it with frozen blackberries earlier this fall and everyone loved it. Topping is 2/3 - 3/4 C. packed brown sugar, 1/2 C of all purpose flour, 1/2 C. Quick cooking or Old fashioned oats, 1/2 C. stick margarine or butter softened, 3/4 tsp ground cinnamon, 3/4 tsp ground nutmeg. Mix all together and crumble over fruit. Bake at 375 for 30 min.

Seven Layer Salad or 24 Hour Salad is another really popular favorite of ours. 1 head lettuce, 1 red onion, 1 green pepper, 1 bag frozen peas, 1 bag shredded cheese, 1 bag bacon bits, and 1 C. mayo mixed with 4 Tbs of sugar. Dollop the mayo mixture on top of the last layer and let everything sit overnight. Toss before serving. Yummmmy.

The best marinade for Pork tenderloin ever!! But it really needs to be grilled. Juice of 2 limes, 2 Tbs white vinegar, 2 Tbs veggie oil, 1 Tbs soy sauce, 1 Tbs honey, 2 cloves garlic, 1/2 tsp red pepper flakes, 1 1/2 lbs boneless pork tenderloin. Marinade overnight and grill.

Simple dip everyone loves. 1 bag shredded swiss, garlic powder to taste, mayo - enough to make the dip glisten and be a good consistency, 1 bunch green onions chopped. Mix and serve with crackers.

Easy green chili chicken enchiladas - 1 lb cooked chicken, mix in skillet with 1 pkg cream cheese and 1 can of chopped green chilies. Spoon into tortillas and roll up. Top with shredded cheese. Cover with Old El Paso green chili sauce (it's the best flavor). Bake at 400 for 15-20 min or until warm.

Cream Puff Squares from Pampered Chef: http://4prg.com/Recipes3/cream_puff_squares.htm

Last...I highly recommend: Pampered Chef's "All the Best" and "Delightful Desserts" cookbooks. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=6465&categoryCode=CL (Ok...just looked and I don't see the Delightful Desserts....maybe you can eBay it because it's fantastic!!) And of course the classic Betty Crocker Cookbook. It's my go to one!! http://www.bettycrockerstore.com/p-547399-4294957493-Cookbooks_Betty-Crocker-Cookbook.aspx

Really, I love to cook. :-)
 
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Trudy!! First what a gorgeous page you have made your recipe into!! and what a fabulous recipe it is too!!

Sara....:hail: Look at all the tasty goodness you have come up with here!!! Thank you so much!!!



Let me ask your opinion about one thing ladies

I am considering making one main design for all of the pages...and just changing out the recipe....If I had months to do this, I could make several page designs...but given my time factor....The wedding is in early July....So I want to have it ready to print about 4 weeks ahead of time...just to be safe!! So that really only gives me four weeks to get it ready. Do you think that would be okay??
 
That sounds like a fabulous idea Linda :nod:



hondachicc said:
Trudy!! First what a gorgeous page you have made your recipe into!! and what a fabulous recipe it is too!!

Sara....:hail: Look at all the tasty goodness you have come up with here!!! Thank you so much!!!



Let me ask your opinion about one thing ladies

I am considering making one main design for all of the pages...and just changing out the recipe....If I had months to do this, I could make several page designs...but given my time factor....The wedding is in early July....So I want to have it ready to print about 4 weeks ahead of time...just to be safe!! So that really only gives me four weeks to get it ready. Do you think that would be okay??
Click to expand...
 
I think it would be great Linda! She wants the recipes and the love... :-)

I had a binder of regular paper with recipes typed in Word (with the occasional picture of the friends thrown on there) that my friend made and it was an awesome gift. Nothing fancy, but perfect for what we really wanted!
 
Hey ladies....I have been working on this and I need about 5 more recipes...I could drag some more of mine out, but I have already put about 10 of my recipes in there....it can be something simple...easy!!

I need to upload to print around the 15th, just so I have one full month before the wedding!

Thanks so much girls!!! I love you all for helping me out!!!

I did go with the one page design and just change the recipe....I will upload one of the pages to the gallery so you guys can see what I did!
 
I'll come back tonight with one of my favs. My aunt & grandma make it all the time & I made it for the first time when I visited my friends a couple weeks ago :-)
 
OK ... here's a couple from me (one savoury & one sweet):

Quiche Lorraine

Pastry Ingredients
8oz self raising flour
4oz butter
1 small egg
Pinch of salt

Filling Ingredients
Half pint of milk
3 eggs
Hand full of grated cheese (cheddar or similar hard cheese)
3 rasher chopped bacon
2 tomatoes, sliced
1 small onion, diced
1 teaspoon mixed herbs
Salt & pepper for seasoning

Method
Preheat the oven to 180oC. To make the pastry case, mix the flour, butter & salt together to form a breadcrumb consistency. Bind with the egg. Roll out and line a greased flan dish. Line with parchment paper & ceramic baking bean, blind bake for 15minutes, remove the parchment & beans, return to the oven for a further 10 minutes.

Whilst the pastry case is baking, chop and sauté the rashers of bacon and onion for a minute of two until the onions are translucent and the bacon cooked. Mix the milk, egg and seasoning together.

When the pastry base has baked, add the onions, bacon, pour in the milk & egg mixture, then add the grated cheese, top off with slices of tomato and sprinkle over the mixed herbs. Carefully return the flan to the oven and bake for a further 30minutes or until the mixture is set.

Enjoy warm from the oven or chilled with a side salad.

Lemon Cupcakes

Cupcake Ingredients
4oz self raising flour
Half teaspoon baking powder
4oz softened butter
4oz caster sugar
2 eggs, beaten
2 tablespoons milk
Finely grated rind of half a lemon

Topping Ingredients
3oz softened butter
6oz icing sugar
1 tablespoon fresh lemon juice

Method
Preheat the oven to 190oC. Put 12 paper baking cases in a bun tray. Sift the flour and baking powder into a large bowl. Add the softened butter, sugar, eggs, lemon rind and milk, using an electric whisk, beat together until smooth. Spoon the mixture into the paper cases.

Bake for 15-20minutes or until well risen and golden. Transfer to a wire rack to cool.

To make the topping, put the softened butter into a bowl & beat until fluffy. Sift in the icing sugar, add the lemon juice and beat together until smooth and creamy. Once the cupcake have cooled, spread or pipe a little of the butter cream topping onto each one.

Enjoy with a cup of your favourite afternoon tea or coffee!!!
 
I'm trying to translate is as good as possible LOL

Let me know if something is not clear.

This one is really easy to make.
2 persons
Spinach pasta with chicken, boursin and pine nuts

250gr boiled pasta (like spagetti or something)
1 chicken filet cut into pieces
1 garlic toe (is it called like this?)
4 tablespoons of roasted pine nuts
350gr spinach
1 cup of chicken stock
1 small boursin cream cheese Click to see

Bake the chicken pieces until they are brown, add the rasped garlic and the spinach.
When the spinach is a bit soft, add the pasta and the boursin.
To stirr it easier add the cup of chicken stock.
Heat everything really good.
You can either add the pine nuts and stirr them through everything.
Or add this dinner on a plate, and drop some pine nuts on top of it.

Have a nice dinner ;)
A nice variation, add some smoked bacon blocks.
You can eat this with a fresh side salade, like rucola with cherry tomatoes.
 
My all time favorite luch!!

1 petit pain
green pesto
chicken (the ones that you can add to sandwiches)
slices mozarella cheese (or other cheese)

Cut the petit pain in half, add pesto to both sides, put some mozarella on the bottom piece of bread, on top of it some chicken. Put the pieces petit pain together.
Take some aluminium foil, rub some butter on the shiny side of the foil.
wrap the petit pain into the foil.
Heat the package in the oven for 20 minutes at 180°c.

BEST lunch bread ever!
 
Easy to picknick lunch bread.

8 persons.
1 big round bread (something like Pain de Champagne
DSC00347.JPG

3 red onions
2 tablespoons of olive oil
1 eggplant
1 zuchinni
salt, peper
2 beefsteak tomatoes
2 roasted pepers (roasted yourself and take the skin off, or from a jar)
1 cream herb cheese (like boursin)
1 bunch basil
Grillpan

Peel the onions and slice them into rings. Heat the oil in a pan, and fry the onions softly. Let them cool off.

Wash the eggplant and zuchinni, cut them into long slices, roast them in the grillpan, put some salt and peper on it. Let them cool off.
Cut the tomatoes into slices, cut the pepers in to strips.

Cut of the top of the bread, take the 'inside' out.
Spread the cream cheese on the inside of the bread. Fill th bread with different layers, something like:
Zuchinni, pepper, basil, onions, eggplant, basil, tomatoes basil,,and so on.
Press everything good together, put the top of the bread back.

Wrap the bread in some foil. Bon appetit at your picknick (Or during a car drive or whatever)
You can also take small round bread, that way you can make for every person 1 little bread in stead of 1 big.
 
OH SO MUCH YUMMINESS!!!!!!!!!!!!!!!!

Thank you SOOOOOOOOOOOOOO MUCH Yvon and Sue!!!! These all sound so GOOOOOOOOOD!!

hehe...the best part about doing this, well next to the gift of giving:), is now I have a bunch of new recipes to try out!!!


Elisa....I can't wait to see what you have....I know that a couple I put in were from my grandmother!! ~sigh~ no one could cook like grandma!!
 
I'm a slow poke & forgot this. The book is sitting right by my desk at home, so tonight! EEP LINDA!

In the book it is listed as my great-aunt putting it in there, but I don't know if it was her recipe as there are versions online, but it is a yummy recipe nonetheless & especially good at summer cookouts and things. Can be with the meal or as dessert :-)
 
This is made in 3 parts and each part needs to cool before they are put together.

Strawberry Pretzel Salad
Bottom layer
2 C. Crushed Pretzels
4 T. Sugar
3/4 C. melted margarine

Mix & pat into 9x13" baking dish. Bake at 400degrees for 8 mins. Cool.

Filling
8 oz. Cream Cheese
8 oz. Cool Whip
1 C. Sugar

Cream with mixer cream cheese & sugar. Fold in cool whip. Spread over the pretzel mixture. Chill

Topping
1 - 6oz Strawberry Jello
1 3/4C hot water
10oz Frozen strawberries (fresh works too!!)

Prepare Jello as instructed on box. Stir Jello into partially thawed strawberries. Mix well & chill until it begins to thicken. Spread over filling & crust. Refrigerate until firm.
 
My mom always made strawberry pretzel salad, but I have to say, I like it much better with butter instead of margarine on the crust. :-)
 
I know this is a long time ago, But I was searching my receipes to post somewhere LOL
Now I'm wondering Linda, did you finish the book?
And did they like it?
 
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