Baby Shower for Little Judah, 8/31/2013

Susan Feliciano


We had a great time attending Mr. MacGregor's Luncheon with Peter Rabbit, and showering my daughter Anita with gifts for little baby Judah. Many friends contributed to our elegant luncheon. I have included the simple recipes I used for some of the dishes, and will provide links for the others. Hope you enjoy all the pictures.

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pot of mr. macgregor's carrot-butternut squash soup
crockpot of mrs. rabbit's apricot-orange spiced meatballs
tray of wendy's spinach dip with hawaiian bread
tray of croissants filled with jodi's chicken salad
tray of sliced melon and strawberries
vegetable tray with ranch hummus dip
of delena's carrot cupcakes with buttercream frosting
iced tea and coffee
invitation by jamie to a lovely luncheon

Directions Step-By-Step

The soup was partly homemade, partly using a convenience item. I used a base of Pacific brand organic creamy butternut squash soup (2 quarts). I made a carrot puree with 1 pound of cooked and drained carrots, 2 cups cream, 1/4 cup butter, and 1/2 teaspoon nutmeg. I combined my carrot puree with the butternut squash soup, and added onion powder and garlic salt to taste.
The meatballs were easy, too. I combined one jar of apricot preserves, one jar of orange marmalade, and a very small jar of mild red pepper jelly. I heated those and added in 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, and 2 tsp red pepper flakes. Once heated and well blended, I poured it over 1 1/2 pounds of meatballs in a crock pot and set it to high for 30 minutes, then low until serving time. I used precooked frozen meatballs.
Our friend Wendy made the spinach dip with purchased frozen spinach and Knorr Spinach Dip mix, which is a good quality and tasty product. We served it with sliced Hawaiian bread and crackers for spreading.
Another friend Jodi made some excellent chicken salad and served it up on purchased croissants. VERY tasty! Jodi's recipe is a family secret, but it starts with a 3 1/2 pound chicken and a crock pot. Not a lot of additives, just the right blend of onions and garlic. This was very spreadable chicken salad.
I made the ranch-hummus dip with 1 cup of red pepper hummus and 1/2 cup of ranch dressing, well blended. It went great with carrots, celery, broccoli, cauliflower, and little yellow tomatoes.
Wendy and friends sliced and arranged the lovely melon tray. The end of August is the perfect time to find ripe, local melons.
DeLena made the carrot cupcakes from scratch, using a friend's mother's recipe. The tops were frosted with homemade buttercream frosting, and decorated with a sliced baby carrot and sprig of parsley.
DeLena's Carrot Cake Cupcakes
The invitations were designed and made by Jamie. They invited everyone to Mr. MacGregor's Lunch and Baby Shower for little Judah Bringle.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy