Recipes For Yumminess

November 12, 2009 · Filed under Recipes

As per Carolyn’s request in the comments on my baby shower post, here are recipes from the shindig.

Jessie’s Pomegranate Champagne Punch

orange slices (to garnish)

1 c pomegranate seeds (optional)

2 c fresh orange juice, strained

1 quart pomegranate juice

2 c chilled limeade

lime slices (to garnish)

1 (750 ml) bottle pink champagne

Mix pomegranate juice, orange juice, and limeade together. Pour in the champagne. Float lime & orange slices on top. Pour into ice-filled glasses, sprinkle with pomegranate seeds & serve.

Rachel’s Cream Puffs

For Filling

Mix 2 (3.5 ounce) packages instant vanilla pudding with 2 cups heavy cream and 1 cup milk. Cover and refrigerate.

For Cream Puffs

1/2 C. unsalted butter

1 C. water

1/4 tsp. salt

1 C. all-purpose flour

4 large eggs

Heat oven to 425°

Bring butter and water to a boil. Stir in salt and gradually add flour. Stir until mixture forms a ball. Remove from heat. Using a wooden spoon, beat in eggs one at a time, stirring well after each addition until smooth. Drop spoonfuls onto an un-greased cookie sheet and bake for 20-25 minutes. (Note: they will expand quite a bit when baking, so don’t make them too big).

Allow cream puffs to cool. Then, slice off tops and fill with cream, and replace top. Sprinkle with confectioners sugar.

If you would like chocolate sauce on top, melt 1/4 C. of butter and 1/2 bag of semi-sweet chocolate chips together and drizzle over filled cream puffs.

Rachel’s Spinach Artichoke Dip

1 pkg. of frozen spinach, thawed and drained well

1 Can of quartered artichokes, chopped

8 oz. shredded mozzarella cheese

2/3 C. parmesan cheese

1/2 C. mayonnaise

1/2 C. Sour Cream

1 tsp. mustard

1 small red onion, diced

Cayenne pepper to taste.

Mix all ingredients together and bake at 350° for 45 minutes or until heated through.

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The Fresh Strawberry Cupcakes are the same ones I made for Arle’s 2nd birthday. I absolutely love these things. The icing definitely takes time to make, but is well worth it.

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Jessie made the Raspberry Pineapple Mascarpone Tarts from a Giada recipe and they were delish.

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The Raspberry Chipotle Cream Cheese is just a block of cream cheese with 1/2 a bottle of Fischer & Wieser Roasted Raspberry Chipotle Sauce poured over the top. Thanks to my sweet friend, Maeghan, for gifting this to me.

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I had big plans for making homemade caramel corn, but ran out of time and sent Trav and Arle to Topsy’s. I’ll admit that I was also a bit intimidated by popping popcorn on the stove. I heard microwaved corn doesn’t work well for caramel corn…anyone know if that’s true or not?

8 Responses so far »

1

Carolyn said,

November 12, 2009 @ 3:07 pm

Thanks for sharing the recipes! I can’t wait to try these….
2

melissa said,

November 12, 2009 @ 5:48 pm

I knew that pudding in those cream puffs was not your typical vanilla pudding… now I’m really regretting how many of those things I ate. And understand why my jeans no longer fit.

It was all wonderful, and I’m super glad to have the recipes!
3

Maeghan said,

November 12, 2009 @ 7:29 pm

Glad you enjoyed it! I need to make the spinach dip.
4

jami said,

November 12, 2009 @ 9:41 pm

i mean, who makes homemade cream puffs? i’ll have to come over and watch you do this rachel..i’m intimidated for sure.

cupcakes were INSANE. new love.
5

momdiggity said,

November 13, 2009 @ 1:18 pm

Don’t be scared of the cream puff.� They’re one of the easiest things you can bake and always super impressive:)� Go ahead, Jami, give ‘em a try.�
6

lindsay said,

November 13, 2009 @ 2:19 pm

This page is bookmarked. The punch is a go-to for the holiday season! Thanks, ladies, for a smashing-good party!
7

Kristin Fulghum said,

November 13, 2009 @ 5:39 pm

oh it was all so delicious.
8

Kristen said,

November 13, 2009 @ 9:35 pm

what amazing recipes! thanks!!

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