Bridal Shower

We didn’t think we were going to serve water, so at
the last minute we purchased some green duct tape and put a strip on each
bottle. It brought the colors together and made it more festive.

The limes in the bottle looked adorable, but
beware, the flowers die quickly.

Soft Caramel Popcorn Recipe

3 bags microwave popcorn, popped
½ cup (1 stick) butter
1 cup brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
Pop the popcorn according to directions. You are
going to want to make sure to get all the unpopped kernels out. Using your
hands transfer the popcorn to a clean bowl. This is best done in small batches.
In a large saucepan combine butter, brown sugar, and
light corn syrup until everything has melted and the mixture comes to a boil.
Reduce to low heat and add the sweetened condensed
milk. Stir continuously for about 5 minutes. The longer you stir the firmer
your caramel will be, so don’t stir too long or you will make a caramel
Pour caramel over the popcorn and stir until its
mixed well. It will feel like it’s not working but keep stirring and the
caramel will coat the popcorn.


Great things to add to your popcorn would be nuts,
M&M’s or chocolate chips.




We had hearts that we had cut out and had the guests
write down their advice to the bride!

Chicken Salad

2 (12.5 oz)
cans of chicken (or 3 cups diced cooked chicken)
¾ cup mayonnaise
1 cup red
grapes, halved
1 green
onion, diced
1 stalk
celery, diced
½ cup diced
Salt and
pepper to taste
Pecans or
cashews, optional
In a bowl,
combine the chicken, mayo, grapes, green onion, celery, and apple. Combine
until well blended. We served it in a cucumber that been hollowed out, it gave
it a refreshing twist! They were delicious!


Shortcake Cupcakes

  1 1/3 cup(s) all-purpose flour
         1/2 teaspoon(s) baking powder
    1/2 teaspoon(s) baking soda
     1/4 teaspoon(s) salt
         1/2 cup(s) unsalted butter, softened
   2/3 cup(s) granulated sugar
    2 large eggs
    1 1/2 teaspoon(s) vanilla extract
      2/3 cup(s) sour cream
  1 quart(s) strawberries, hulled, thickly sliced
       1/3 cup(s) granulated sugar
      1 tablespoon(s) lemon juice
    1 1/2 cup(s) cold heavy cream
         3 tablespoon(s) confectioners’ sugar
    1 tablespoon(s) vanilla extract
1.   Cupcakes: Heat oven to 350
degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl,
whisk flour, baking powder, baking soda, and salt. In a large bowl with mixer
on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a
time, then vanilla. With mixer on low, alternately beat in flour mixture and
sour cream until combined. Continue to beat on medium until batter is thick and
2.   Spoon batter into a Ziploc
bag. Snip a 1/2-inch corner from the bag and fill the liners slightly less than
two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick
inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack
5 minutes; remove cupcakes from pan and cool completely.
3.   Topping: Toss strawberries
several times in a bowl with sugar and lemon juice until very syrupy. In a
large bowl, beat cream, confectioners’ sugar, and vanilla until soft peaks
4.   Use a skewer to poke
several holes into top of each cupcake. Spoon some syrup from bowl over top,
allowing it to absorb into cupcakes. Top with sliced berries and a dollop of
cream. Arrange a few sliced berries in cream and drizzle with remaining
strawberry syrup.


Mini Pies
¾ cup white
½ cup soft
1 egg
1 teaspoon
1 cup all
purpose flour
1 teaspoon
baking powder
1 cup
crushed graham cracker crumbs
1-   7 oz  jar marshmallow cream
6 regular
sized Hershey Milk Chocolate bars
Or other
candy bars, broken into pieces (peanut butter cups are yummy)

In a large
mixing bowl, beat the sugar and butter together until well blended, then add
the egg and vanilla. Mix in the flour and baking powder and graham cracker
Spray the
bottom of your jars or 9 inch pie pan with Pam. Spread half the dough I the
bottom of the 6 jars or pie pan. Spoon the marshmallow cream in and then top
with the candy bar. In the jars, I just used a tablespoon of the marshmallow
cream to cover the crust and then used the candy bar pieces. Top the jars with
another layer of crust by patting it into a circle in your hands big enough to
cover the filling.
Bake at 350
for about 15 minutes for the jars and 20-25 minutes for a pie or until the
dough looks dry. Remember it’s a cookie crust so it will continue to cook after
it comes out of the oven.

This was for our cute Aimee Sue’s bridal
Shower! The colors were green apple and red! At first, we thought that would be
a hard combination of colors because if we weren’t careful it could look like
Christmas!!! It turned out to be some of my favorite colors!

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