Bridal Shower Menu prepared with the Bridal Shower Collection (Item: 101079) Blissful Layered Cakes 2 packages Sunny Lemon Pound Cake & Icing Mix 2 cups water 1 cup melted butter 1 (16 ounce) container white frosting ½ cup softened butter 1 packet Blackberry Bliss Cheese Ball Mix Decorative edible white and pink pearls Special Equipment: 2¼-inch, 1¾-inch & 1¼-inch round cookie or biscuit cutters 1. Preheat oven to 325 F. Prepare Sunny Lemon Pound Cake Mix according to package directions using water and melted butter. Spread batter into greased 13x9-inch and 8x8-inch baking pans. Bake 30 minutes or until toothpick comes out clean. Cool completely. 2. Using biscuit cutters, cut 36 circles (12 from each cutter) out of cakes. Place on a large baking sheet lined with wax paper. Top with another piece of wax paper and a second large baking sheet; press down firmly. Place sandwiched baking sheets in freezer. Freeze 4 hours, or up to overnight. 3. Keep cakes frozen to frost. In medium bowl, combine frosting, ½ cup softened butter, 1 packet of Lemon Pound Cake Icing Mix and Blackberry Bliss Cheese Ball Mix. Whip until well combined and light and fluffy. 4. Frost large circles. Place on a wax paper-lined baking sheet. Frost medium and small circles, placing one on top of the other to create a 3-tier wedding cake. Repeat with remaining circles. 5. Decorate cakes with pearls. Keep cakes refrigerated until ready to serve. Makes 12 mini cakes.
Bourbon Chicken Pasta Salad 8 ounces campanelle or rotini pasta ½ cup Honey Bourbon Citrus Glaze 1 deli rotisserie chicken, skinned, deboned and chopped (4 cups) 1 cup halved green grapes ½ cup chopped celery ½ cup dried cranberries 3 cups roughly chopped fresh spinach leaves ½ cup chopped walnuts, toasted ½ cup crumbled blue cheese 1. Prepare pasta according to package directions. Drain and rinse with cold water. 2. Meanwhile, in large bowl, combine Honey Bourbon Citrus Glaze and mayonnaise; whisk until well combined. 3. Add chicken, grapes, celery, cranberries and pasta to bowl. Toss with dressing. Cover and refrigerate several hours, or up to overnight. 4. To serve, stir in spinach, walnuts and cheese. Makes 12 (1 cup) servings. Note: Campanelle pasta is shaped like a cone with a ruffled edge or a bell-like flower. Tip: To toast nuts, bake in a single layer at 350 F for 5-10 minutes, stirring after 5 minutes and checking frequently after 7-8 minutes. Nuts should be lightly browned and very fragrant. Chocolate-Blackberry Truffles 1 packet Blackberry Bliss Cheese Ball Mix 1 (12 ounce) package mini semi-sweet chocolate chips, divided 7 creme-filled chocolate cookies, filling removed, cookies crushed 20 frozen blackberries 1 tablespoon coconut oil or vegetable shortening Pastel-colored decorating icing with narrow decorative tip 20 mini cupcake liners 1. Prepare Blackberry Bliss Cheese Ball Mix according to package directions, stirring in 1 /3 cup mini chocolate chips and crushed cookies. Chill 2 hours. 2. Divide into 20 mini cheese balls; press a frozen blackberry into each ball and form cheese around berry. Place cheese balls on a wax paper-lined dish. Freeze 1-2 hours. 3. Combine remaining chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring each time, until melted and smooth. 4. Place frozen cheese balls, one at a time, in melted chocolate; using two forks, carefully remove balls, tapping off excess chocolate. Place back on wax paper. 5. When firm, decorate tops with decorative icing as desired. Place truffles in cupcake liners. Refrigerate until ready to serve, up to 1 day ahead. Let stand at room temperature 30 minutes before serving.
Honey Mustard Chicken Bites 2 pounds boneless skinless chicken breasts 1 pound bacon, slices cut in half ½ cup Brown Sugar Honey Mustard ½ cup butter, melted 1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil. Place a baking rack over baking sheet. Spray with non-stick cooking spray. 2. Cut chicken into the same number of pieces as bacon slice halves; season with salt and pepper. Wrap each piece of chicken with a half bacon slice. Place on baking rack, seam-side-down. Bake 15 minutes. 3. Meanwhile, in small bowl, combine Brown Sugar Honey Mustard and butter. Remove chicken from oven, turn over and liberally brush half the sauce all over bacon. Continue baking 10 minutes. 4. Turn chicken over and brush with remaining sauce. Continue baking until bacon is crispy and the internal temperature of the chicken reaches 165 F on an instant-read food thermometer (about 10-15 minutes). 5. Transfer to a warming plate or platter and serve with decorative toothpicks. Make Ahead: Assemble through step 2 and place in an airtight container. Refrigerate up to overnight. Bake as directed above. Key Lime Heart 1 package Key Lime Cheese Ball Mix 1 package Twisty Grahams Assorted fresh fruit such as pineapple, strawberries and kiwi 1. Prepare Key Lime Cheese Ball Mix according to package directions, forming into a heart and covering with crumbs. 2. Serve with Twisty Grahams and assorted fresh fruit.
Lovin Lemon Champagne Punch 2 buckets Lovin Lemon Slush Drink Mix 2 cups warm water 1 cup (8 ounces) vodka or water 2 (750 ml) bottles brut champagne or sparkling water, chilled Lemon slices Fresh thyme sprigs Ice 1. In 1-quart storage container with tight-fitting cover, combine Lovin Lemon Slush Drink Mix, warm water and vodka. Stir to dissolve. 2. Cover tightly and refrigerate until cool or until ready to serve, up to 2 days. 3. In large punch bowl or tall glass beverage dispenser, combine Lovin Lemon mixture and chilled champagne. Add ice, lemon slices and fresh herb sprigs. Makes about 12 (¾ cup) servings. Shrimp & Avocado Salad 1 cup frozen corn, thawed and drained 1 packet Dill Pickle Dip Mix ½ cup buttermilk 2 (6 ounce) packages frozen cooked salad shrimp, thawed & drained 2 ripe avocados, pitted, peeled and chopped 2 medium tomatoes, seeded and chopped ½ cup diced red onion 4 slices bacon, cooked and crumbled Fresh dill sprigs, optional 1. Dry corn in clean paper towels. In large skillet over high heat, sauté corn until browned. Cool. 2. In large bowl, combine Dill Pickle Dip Mix, mayonnaise and buttermilk; whisk until well combined and smooth. 3. Add cooled corn, shrimp, avocado, tomato and red onion to dressing. Toss to combine well. Refrigerate until ready to serve, up to overnight. 4. To serve, add bacon to salad and divide among mason jars. Garnish with fresh dill sprigs, if desired. Makes 12 (½ cup) servings. Tip: Serve in 12 quarter-pint mason jars (4 ounce jelly jars)
Smoked Salmon Tea Sandwiches 1 package Bountiful Beer Bread Mix 1 (12 ounce) can beer or club soda 1 packet Lemon Dill Cheese Ball Mix 2 (4.5 ounce) packages smoked salmon, flaked 1 (3.5 ounce) jar capers, rinsed and drained, optional Fresh dill sprigs, optional 1. Prepare Bountiful Beer Bread Mix according to package directions using beer or club soda. Cool completely. 2. Meanwhile, prepare Lemon Dill Cheese Ball Mix according to package directions using cream cheese. Refrigerate, covered, until ready to serve. 3. To serve, slice ends off of bread; discard. Slice remaining loaf into 16 (½-inch) slices. Spread with cheese mixture; cut slices in half diagonally. Top with flaked salmon, capers and dill sprigs, if desired. Make Ahead: Beer bread and cheese ball can be made up to 1 day ahead. Tea sandwiches can be assembled up to 1 hour ahead. Keep refrigerated until ready to serve. Vegetable Crudité with Dill Dip 1 packet Dill Pickle Dip Mix ½ cup non-fat plain Greek yogurt Assorted fresh vegetables such as cauliflower florets, cucumbers, carrots, sweet bell peppers, celery and snow peas. 1. Prepare Dill Pickle Dip Mix according to package directions using mayonnaise and yogurt. Refrigerate 2 hours, or up to overnight. 2. Serve with a selection of assorted fresh vegetables in fun serving dishes or mason jars in various sizes.