Baby Shower for Little Judah, 8/31/2013
1pot of mr. macgregor's carrot-butternut squash soup
1crockpot of mrs. rabbit's apricot-orange spiced meatballs
1tray of wendy's spinach dip with hawaiian bread
1tray of croissants filled with jodi's chicken salad
1tray of sliced melon and strawberries
1vegetable tray with ranch hummus dip
30of delena's carrot cupcakes with buttercream frosting
·iced tea and coffee
1invitation by jamie to a lovely luncheon
How to Make Baby Shower for Little Judah, 8/31/2013
- 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.
- 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.
- 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