Lure Guests With Your Shower Invites & Woo Them With These Recipes
These Recipes & Smoking Invite Idea Will Make Your Bridal Shower Instantly Successful!
The results are in, and women and men have decided they love to eat great food and adore sharing their favorite recipes with friends. Odds are already high that bride-to be’s invite list for her shower is full of loved-ones who will be enthusiastic to attend. So the ball is in your court from the very beginning, but why not take every step you can to ensure that your guest of honor is pleased? You should, and that’s why we’re going to make it easier on you. Follow this one simple step to amplify your invites, then use these recipes for some of the most popular hors d’oeuvres to make sure you excite everyone’s palate before they leave!
Place Recipe Cards Inside Your Invitations
When sending out invitations, place recipe cards inside each envelope with a brief note inside asking for the guest to share their favorite recipe with the bride upon arrival. You can either send pre-printed cards, regular index cards, or both (one for rough draft and one for final). It’s a fun and interactive way to inspire invitees to show up. Many of those who can’t will likely send back a filled-card in the mail
Want to make sure you have a matching set? The bride-to-be will be wanting to get straight to the kitchen when you give her this damask recipe box at her bridal shower. The box arrives with elegant damask recipe cards that can be printed with family recipes the bride might need as she starts her new life. Send recipe cards to bridal shower guests with the included matching invitations and coordinating envelopes. Simply request that each guest bring her completed recipe card to the shower for a thoughtful gift the bride and groom (or bride and bride) will use for years to come.
Most Popular Hors d’Oeuvres for Showers
We didn’t do the voting, you did. These recipes are three of the most popular appetizers we could find on Pinterest. Try them at your bridal shower:
Cucumber Feta Rolls:
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 – 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 – 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, to taste
1. Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
2. Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.
3. Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.
[cucumber feta rolls found at goodlifeeats]
About 80 cakes, 20 servings
5 cups water
1 pint (2 cups) whipping cream
1/4 cup grated Parmesan cheese
2 cups instant polenta
2 tablespoons plus 1/4 teaspoon coarse salt
1 can (12 ounces) diced tomatoes in sauce
1 teaspoon tomato paste
1/4 teaspoon sugar
1 tablespoon olive oil
3 ounces goat cheese, crumbled
1. Heat water and cream to a simmer in a large, heavy saucepan over medium heat. Whisk in Parmesan and 2 tablespoons of the salt. Whisk in polenta in a steady stream, until thick and smooth, about 2 minutes. Transfer to a greased 17-by-12-inch rimmed baking pan. Cover polenta with parchment paper; refrigerate until firm, about 6 hours.
2. Heat diced tomatoes in sauce to a simmer in a saucepan over medium heat. Add tomato paste; cook 5 minutes. Add sugar and 1/4 teaspoon of the salt. Transfer to a food processor or blender; pulse until slightly chunky. Keep warm.
3. Cut 1 1/2-inch shapes out of the polenta (squares, circles, diamonds). Heat olive oil in a medium skillet; add polenta shapes in batches. Cook until golden brown on both sides, about 16 minutes. Transfer to a paper-towel lined plate. Dab with more paper towels. Place polenta on serving platter; top each with a little of the tomato jam and goat cheese. Serve warm.
[polenta cakes found at seattletimes]
1 (fresh) store bought pizza dough or 1/2 recipe basic pizza dough
1/3 cup marinara sauce (plus more for dipping)
1 tablespoon fresh oregano, minced
1 garlic clove, minced
1/2-2/3 cup shredded mozzarella
24-30 thinly sliced pepperoni
2 tablespoons grated Parmesan
1/2 cup yellow cornmeal (medium grind)
1. Preheat oven to 400°F.
2. Place dough onto a lightly floured surface and roll out to about 1/8 inch thick. (try to get the dough to 9”x12” (or larger if needed))
3. Spread marinara sauce sparingly over dough and top with oregano and garlic.
4. Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni. (I like to slightly overlap the pepperoni over one another)
5. Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.
6. Refrigerate for 30 minutes.
7. Remove from refrigerator and cut 1”-1 1/2” pinwheels from the log.
8. Dredge one cut side of each pinwheel in the cornmeal until well coated and place (cornmeal side down) onto a baking sheet lined with parchment or using a little bit of cooking spray.
9. Sprinkle top of each wheel with a small amount of Parmesan and bake for 16-20 minutes or until golden brown. (in the last 5-7 minutes check the bottoms to make sure they’re not burning)
10. Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.
[pizza wheels found at spoonforkbacon]
Please tell us if you try these recipes and how you feel about them.