Baby Food

In this post, I shared some of the pics from a recent baby shower my friend and I hosted.  I hope you enjoyed seeing some of the great food we prepared.  With about 22 ladies the amount we prepared was just right.  Everyone was full and there were no leftovers.  Here are a few of the recipes.  I hope they will become your favorites too!

Chicken Salad
I apologize but I do not have exact measurements for this recipe.  My friend and I always just mix everything until it looks "right."

2 cans canned chicken breast (ours was from Sam's Club)

chopped celery

mayo
onion powder
garlic salt
cesear dressing
salt and pepper to taste

We cooked and sliced a Pillsbury French Bread loaf to put the chicken salad on.  Just to make it fun and pretty we added a sliced star fruit.  Yum! Yum!

Succotash Salad

This was as easy and tasty as it was pretty!

2/3 cup tomatoes - quartered

1/4 cup sliced green onions

1 10 oz pkg frozen whole kernel corn

1 10 oz pkg edamame (original recipe called for lima beans)

1 tablespoon snipped fresh parsley

Dressing:

1/4 cup red wine vinegar

2 tablespoons Italian dressing

1/4 teaspoon dry mustard

Cook beans and corn according to directions; drain. In a large bowl combine edamame, corn, tomatoes, onions and parsley.

In small bowl whisk together vinegar, dressing and mustard. Pour over bean mixture and toss to coat. Serve chilled.

Egg Salad

This was a very happy mistake.  We had planned on deviled eggs but the boiled eggs just would not peel cleanly so - hello egg salad!

6 hard boiled eggs

1/4 cup mayo

1 teaspoon prepared mustard

1 teaspoon vinegar

paprika

Remove shell from eggs and mash whites and yolks together.  Add mayo, mustard and vinegar, mix well. Garnish with paprika.  We served the egg salad on the same type of Pillsbury French Bread loaf.

Blueberry Lemon Trifle

This is always a hit at any gathering.  We added an extra pound cake than what the recipe called for. 

1 (16 ounce) frozen prepared pound cake
2 lemons
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed, divided
2 (3.4 ounce) packages lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)

Cut pound cake into 1-inch cubes; place in large bowl. Using Lemon Zester/Scorer, make several lengthwise scores in one lemon, top to bottom; slice into slices. Zest remaining lemon using short strokes; set aside. Juice lemon and sprinkle lemon juice over pound cake; toss.

Combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.

Set aside blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of trifle bowl. Top with 1/3 of the blueberries. Top with the pudding mixture, pressing lightly. Repeat layers 2 more times. Spread remaining pudding over entire top of trifle, creating a smooth surface. Top with extra blueberries.

All photos property of Honeysuckle on the Vine.

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