Some girlfriends and I hosted a wedding shower yesterday for another girlfriend's daughter. It was such a lovely day! I am blessed to have these amazing ladies in my life. They are friends from church. I have known them since right after we moved to Omaha. They are such talented, loving, fun, Christian women!
They shower was such fun. We had a simple menu but it was perfect for a Sunday afternoon. Our friend, Sue, is amazing at presentation. We had simple food... but her presentation was beautiful!
We had veggies, fruit, a variety of gourmet cupcakes, Fruit Tea and these Crab Canapes. The fruit tea is a tasty recipe - perfect for showers or any gathering. I made it ahead and stored it in gallon water jugs.
I have had this recipe for years. Nancy is a friend of my moms....and a great cook. She served these at a shower for me years ago. The best part about the Crab Canapes is you can make them in advance and keep them in the freezer. They are perfect to have on hand when you need a quick appetizer.
1 can fancy or lump crab meat
1 stick butter, softened
1 small jar Kraft Old English cheese spread
1/2 tsp seasoned salt
1 1/2 tsp mayonnaise
6 English Muffins, split open
Mix first five ingredients and spread evenly over the 12 muffin halves. Freeze muffin halves on a cookie sheet for an hour or so or until frozen. Take muffin halves out and cut each half into fourths. Put the quarters in a sealed container and store in the freezer until ready to use. Broil five minutes or bake ten minutes at 375. *I have even done a bake/broil combination.
Monday, September 21, 2015
Tuesday, September 8, 2015
YAY - another yummy pasta salad! I planned on making this before taking my girls to college but I just got too busy. My talented hubby grilled ribs for yesterday so I made this pasta salad. I think it is the first thing I have made since taking the girls to college. Chris and I just don't eat a lot. I think I have roasted asparagus, made a few salads, microwaved some rice - to go along with grilled meat, etc. Kind of boring cooking these days!
I loved this veggie filled salad. The dressing and the added dill made for a delightful side dish!
Confetti Pasta Salad (adapted from Southern Living)
8 oz uncooked small shell pasta
1 pint grape tomatoes, halved
2 cups coarsely chopped spinach
1 yellow bell pepper, chopped (I did some yellow and orange)
1/4 cup finely chopped red onion
3 Tbsp chopped fresh dill (or less to taste)
4 oz crumbled feta cheese
1/4 cup fresh lemon juice
1 tsp dijon mustard
1 large garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1/2 cup oil ( I used olive oil)
Mix dressing and set aside. Cook pasta according to directions, drain and cool. I usually toss my hot pasta with a little olive oil to keep it from sticking. Toss cooled pasta with all chopped ingredients. Cover and chill up to 8 hours. Add feta cheese just before serving.