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Food ideas for a bridal shower

My older sister and I are hosting a bridal shower for our younger sister next weekend. We are having a hard time coming up with ideas of what food to serve. We are having chip and dip plus a veggie tray but beyond that we are stumped. My sister doesnt eat meat so that makes it a little more difficult. Any ideas??

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YoungMomtoGirls

Asked by YoungMomtoGirls at 3:12 PM on Oct. 22, 2010 in Food & Drink

Level 2 (8 Credits)
Answers (10)
  • Does she not want any meat there? I would make a variety of salads....maybe 3. I mean veggie salads, not pasta. You could google recipes for ideas. But I personally love spinach, cut up apples, pecans, white onion, celery, red pepper, even mandarin oranges.... You can get creative with salads adding fruits and nuts. Then have a variety of dressings, my favorites are poppyseed, vidalia onion. Or you could have a salad bar type thing and people build their own salads?? And of course then a fruit tray. Trail mix sitting around to snack on.
    2BlondeBabies

    Answer by 2BlondeBabies at 3:21 PM on Oct. 22, 2010

  • Yes! I love to serve quiche, mini sandwiches, and assorted salads. If you have a bread machine you can even use food coloring to dye the bread pink or blue....or whatever color to match the theme of the shower. Cream cheese and cucumber sandwiches are yummy, egg salad, even hummus. Deviled Eggs.....

    Salads I've served are pretty typical, a pretty pasta salad, potato salad, 3 bean salad, ramen noodle cabbage salad, If you friend me, there are pictures in my photo album of a bunch of the salads I make.

    ohwrite

    Answer by ohwrite at 3:22 PM on Oct. 22, 2010

  • Ooh, I love the salad bar idea!
    ohwrite

    Answer by ohwrite at 3:23 PM on Oct. 22, 2010

  • My family does this cheese potato dish for everything its baked and is really good with everything if u want the recipe send me a message and i will gladly let u have it it takes about 20 min to prepare and 30 min to cook, Also taco salad , i have more but looks like the post before me got alot that we make also
    Stl_mom_314

    Answer by Stl_mom_314 at 4:25 PM on Oct. 22, 2010

  • Crossiants with egg salad, chicken salad, tuna salad...whatever you like.

    I love salad bar too. Or baked potato bar, you know...with bacon, sour cream, chives, chesse, stuff like that. You can use mashed potatoes and have people use plastic goblets instead of bowls so it looks a little fancier.
    UpSheRises

    Answer by UpSheRises at 4:27 PM on Oct. 22, 2010


  • Artichoke Triangles
    Yield 24 pieces
    1 can (14oz) artichoke hearts, drained & chopped
    ½ cup mayonnaise
    ¼ cup shredded Swiss cheese (1 oz)
    ½ cup freshly grated parmesan cheese
    1 clove garlic, finely chopped
    1/8 teaspoon freshly cracked pepper
    1 pkg. frozen puff pastry dough, thawed
    2 Tablespoon half & half
    Heat oven to 400. Line large baking sheet with foil or parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half & half. On lightly floured surface, roll l sheet of pastry into a 12x9" rectangle, trimming edges if necessary to make straight. Cut into twelve 3" squares. Place 1 TBSP. mixture on each square. Lightly brush edges with half & half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on baking sheet. Repeat with remaini
    SweetLuci

    Answer by SweetLuci at 7:21 PM on Oct. 22, 2010

  • Southern Cheddar-Pecan Wafers
    Prep 10-min. chill 1 hr. cook 10-min yield 48
    1 stick (40z.) butter, softened
    2 cups (8oz.) shredded sharp cheddar
    1 cup flour
    ¼ tsp. salt
    1/8 tsp. Cayenne
    48 pecan halves (8oz.)
    Preheat oven to 425. In medium bowl or food processor, blend butter & cheese till well mixed. Mix in flour, salt and cayenne till well blended. Divide doung into 3 equal portions, form each piece into a cylinder 1” in diameter. Wrap tightly in plastic wrap. Twist ends to seal. (At this point I use the inner cardboard tube from a paper towel.) Refrigerate or freeze till firm, about 1 hour. Remove plastic wrap, and with a large, sharp knife, cut into 1/8” slices. Arrange in a single layer on an ungreased baking sheet (I use parchment paper), and top each with a pecan half, pressing down gently. Bake till wafers are firm and just lightly browned at edges, 10-12 minutes.
    SweetLuci

    Answer by SweetLuci at 7:22 PM on Oct. 22, 2010

  • Cucumber Sandwich Spread (or dip)
    1 8oz. Pkg. Cream cheese, softened
    ¼ tsp. salt
    ¼ tsp. pepper
    ¼ tsp. lemon juice
    1 tsp. minced dry onion
    2 Tbsp. mayonnaise
    1 small cucumber
    3 drops green food coloring
    Beat cream cheese till smooth. Add salt, pepper, lemon juice, onion, mayonnaise and food color. Peel cucumber. Dice very fine. Drain well on paper towels. Fold cucumber into cheese.

    May also slice cucumbers very thin & put on top of sandwich. Sprinkle a little dill or parsley on top of cucumber slices. About 1& ¾ loaves of thin sliced bread with crust removed will make 100 party sandwiches. This is 25 full size sandwiches cut into fourths. A thin coating of soft butter on the bread before the cheese is spread will help prevent the sandwich from getting soggy.
    SweetLuci

    Answer by SweetLuci at 7:26 PM on Oct. 22, 2010

  • Artichoke Pasta Salad
    1 cup salad macaroni, or other medium-size pasta
    1 (6.5 ounce) jar marinated artichoke hearts
    1/2 cup mushrooms, quartered
    1 cup cherry tomatoes, halved
    1 cup pitted black olives
    1 tablespoon chopped fresh parsley
    1/2 teaspoon dried basil
    1/2 tablespoon dried oregano
    2 cloves garlic, minced
    Salt and pepper to taste
    Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
    In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.
    SweetLuci

    Answer by SweetLuci at 7:28 PM on Oct. 22, 2010

  • Black bean, Corn and Salsa Salad
    1 can, 14 ounces, black beans, rinsed and drained
    2 cups frozen corn kernels
    1 small red bell pepper, seeded and chopped
    1/2 red onion, chopped
    1 1/2 teaspoons ground cumin, half a palm full
    2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
    1 lime, juiced
    2 tablespoons vegetable or olive oil, eyeball it
    Salt and pepper
    Directions
    Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
    SweetLuci

    Answer by SweetLuci at 7:30 PM on Oct. 22, 2010

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