Looking for baby shower recipes? Every mom-to-be deserves a grand and memorable baby shower. After all, soon you are going through one of the most important phases of your life. However, deciding the baby shower menu isn’t as fun and easy as it sounds. But you don’t have to worry anymore! Check out our compilation of 6 quick and easy baby shower recipes below.
Ricotta and Herb Spread
- 1 15-ounce container fresh ricotta (about 2 cups)
- 2 tablespoons chopped fresh herbs (such as flat-leaf parsley, tarragon, chives, cilantro, or any combination)
- kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small baguette, sliced and toasted
- Spoon the ricotta into a serving bowl.
- Sprinkle with the herbs and 1/4 teaspoon each salt and pepper.
- Drizzle with the oil and serve with the bread.
Pork and Asparagus with Mustard Vinaigrette
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 pork tenderloin (about 1 1/4 pounds)
- kosher salt and black pepper
- 1 pound asparagus, tough ends trimmed
- 3 shallots, cut into wedges
- 2 tablespoons cider vinegar
- 1 tablespoon whole-grain mustard
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ¼ teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.
- Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing.
- Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
- Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.
- In a bowl, whisk together the vinegar, mustard, and remaining ⅓ cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.
Vanilla Buttermilk Tarts
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups buttermilk
- 3 large eggs
- 2 teaspoons vanilla bean paste
- 1 (8- or 10-oz.) package frozen tart shells
- Toppings: fresh fruit, fresh basil sprigs
- Whisk together sugar and flour in a 3-qt. heavy saucepan.
- Add buttermilk and eggs, and whisk until blended.
- Cook over medium heat, whisking constantly, 7 to 8 minutes or until a pudding-like thickness.
- Remove from heat, and stir in vanilla bean paste. Cover and chill 4 to 24 hours.
- Meanwhile, bake frozen tart shells according to package directions, and cool completely (about 30 minutes).
- Spoon custard into tart shells, and top with desired toppings just before serving.
Easy Cheesecake Bars
- 1 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup butter, softened
- 3 (8-oz.) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 (15.5-oz.) container ready-to-spread chocolate frosting (optional)
- Garnish: fresh raspberries
- Preheat oven to 350°.
- Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly.
- Pat mixture into a lightly greased 13- x 9-inch pan. Bake 13 to 15 minutes or until lightly browned.
- Beat cream cheese at medium speed with an electric mixer until creamy.
- Gradually add granulated sugar, beating until well blended.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Add sour cream and vanilla, beating just until blended. Pour over baked crust.
- Bake at 350º for 25 minutes or until set.
- Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours; cut into bars.
- If desired, spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a frosting monogram on each bar. Garnish, if desired.
Blue Cheese-Walnut Finger Sandwiches
- 3/4 cup chopped walnuts or pecans
- 1 (8-oz.) package cream cheese, softened
- 5 ounces creamy blue cheese, rind removed
- 1 tablespoon chopped fresh parsley
- 2 (14-oz.) whole grain bread loaves (22 slices)
- 1/4 cup fig, cherry, or apricot preserves
- Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).
- Stir together walnuts and next 3 ingredients.
- Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down.
- Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired. Cut crusts from sandwiches. Cut each sandwich into 8 pieces.
Rolled Olive Sandwiches
- 24 thin sandwich bread slices
- 1 (8-ounce) package cream cheese, softened
- 1 cup diced salad olives
- 1/2 cup chopped pecans, toasted
- 1/2 cup mayonnaise
- 1/4 teaspoon pepper
- Remove crusts from bread; reserve crusts for another use.
- Flatten bread slices with a rolling pin.
- Stir together cream cheese and remaining ingredients.
- Spread 2 tablespoons cream cheese mixture on 1 side of each bread slice.
- Roll up tightly; cover and chill at least 4 hours.
- To serve, cut each roll into 4 slices.