April 6, 2011

My husband and I and, another dear couple, were grateful to host a wedding shower in our home this past weekend.  WHAT FUN!  I wanted to share a few of the easy recipes that I prepared and, encourage you to host a shower with FLAIR as soon as possible!  

First thing…..pick a theme.  This shower was themed “Around the House” .  Each guest was assigned a room of the house to bring a gift for, i.e. :  Kitchen, bathroom,  
dining room and porch.  These wonderful invitations were designed by my friend Natalie Chang.
I had fun making this more contemporary arrangement, with calla lilies. 
HOT CORN DIP  *(Can Easily Double This)

2 (8 ounce) packages cream cheese
1 stick butter
1 (16 ounce) package frozen corn
1 (4 ounce) can chopped jalapenos
1 bag lime flavored tortilla chips

Pre-heat the oven to 350 degrees.  Place packages of cream cheese and stick of butter in a bowl and microwave for 1 minute to soften. Upon removing, combine cream cheese and butter using a hand mixer.  Drain the jalapenos.  Add bag of frozen corn and jalapenos. Combine using a spatula. Put mixture in an oven safe container. Bake for 30 minutes, stirring halfway.  Serve with chips.  FLAIR TIP: * Add salt and white pepper (1 teaspoon each) according to your taste.


1 box vanilla wafers
1/2 cup sugar
1/2 stick butter, softened
2 cartons vanilla ice cream with caramel
1 large container of COOL WHIP
1 jar caramel ice cream topping
1/2 bag HEATH chocolate toffee bits (baking section)

Crush up vanilla wafers in a ZIPLOC bag with sugar and softened butter.  * I used a rolling pin in order to crush.  Press the cookie mixture in bottom of a 9 x 13 glass baking dish.  Allow the ice cream to soften ( 45 minutes at room temperature) and spread it over the vanilla wafer crust. Layer the COOL WHIP over ice cream.  Drizzle the caramel topping over the COOL WHIP and, garnish with HEATH bar chips.  FREEZE for 6-8 hours or over night.  Cut and serve.

* My dear sister-in-law, EMILY BRYSON CLEM,was my inspiration for this recipe.  She makes it with an OREO cookie crust and, chocolate chip ice cream.  Very good!


2 (8 ounce) packages cream cheese
4 can cooked chicken ( OR- you can use chicken pieces from a cooked rotisserie chicken)
1 bottle Texas Pete Buffalo Wing Sauce
1 cup Ranch dressing
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded Monterrey Jack cheese

Melt cream cheese in bottom of a 9 x 13 inch baking dish. Spread smooth on the bottom of baking dish. Drain cans of chicken and mix with bottle of Texas Pete sauce and Ranch dressing. Pour over cream cheese. Sprinkle cheddar and Monterrey Jack cheese on top. Bake in 325 degree oven until cheese is melted. Serve with tortilla chips.

I LOVE to serve drinks in glass punch cups!  These are EASILY collected!  I currently own 80-85 of these wonderful cups—collected over the years at GOODWILL locations and, garage sales.
A GREAT item to have on hand!  
Three white hydrangeas are EASILY arranged for a truly classic and simple centerpiece
Do not forget to look around in your yard for fresh blooms of any kind.  These pretty pink dogwoods are blooming right outside our kitchen window. 


1 double package Hidden Valley Ranch Dressing Mix
1T. dill week
1 T. lemon pepper
1 teaspoon garlic powder
3 (12-14 ounce) packages Oyster crackers
2 cups Canola oil

In a bowl, mix dressing, dill week, lemon pepper, and garlic powder together.  In a large bowl, combine half of the oyster crackers with half the spice mixture. Pour 1 cup oil over all and mix well with wooden spoon.  Repeat with remaining ingredients. Stir every 15 minutes, about 4 times. 

Pistachios are a great and healthy snack for your guests.  Place in bowls and set them out. 


1 box white cake mix
1 box strawberry gelatin
1 cup oil
1/2 cup milk
4 eggs
1 cup frozen sliced strawberries

Preheat oven to 350 degrees. Prepare three 8″ round cake pans coated with non-stick spray and floured. Thaw frozen strawberries completely. Mix cake mix and strawberry gelatin first and then, add oil, milk, eggs and strawberries using a mixer at high speed. Pour into prepared pans.
1 stick butter
1 box powdered sugar
1/2 cup frozen sliced strawberries

Prepare frosting while cake is baking. Thaw and drain strawberries and mix with softened margarine and powdered sugar. Once cake has cooled, spread frosting.  

I posted this chocolate cake recipe a few weeks ago—check it out in my archives- really easy and good!   The frosting is my late Nanny’s recipe— YUM!!!

The party table all ready to go!  My friend Margaret Libby Winstead brought the GORGEOUS cookie and brownie tray as well as the pretty fruit trifle dessert.  

People often tell me that planning and hosting a shower seems difficult.  Please, no matter what your season of life or schedule, you CAN find the time to host a shower and honor a special couple or friend.  What is my secret?  FIRST of all, host with a good friend and, divide the cooking. SECOND, prepare QUICK and EASY recipes that are TASTY. I enjoyed testing a new cookbook for this shower and, ALL of the recipes that I shared (except the Caramel Ice Cream dessert) came out of the LIFE CHOICES OF MEMPHIS cookbook.  I am BLESSED to be a part of this AMAZING organization, which assists pregnant women in crisis 7 days a week, 24 hours a day.  There are MANY more AMAZING recipes in this cookbook and, this book would make a great addition to your collection.  Only $15.00 each and, you can order by emailing: bmc4life@bellsouth.net.  There are MANY more recipes that I want to try in this book! 

Take the time to honor special friends by planning and hosting a shower.  Special events are a WONDERFUL thing!   Make it casual or fancy, whatever your style, MAKE IT HAPPEN WITH FLAIR!!!!   YOU CAN DO IT!   

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