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Category Archives: Entertaining

Caprese Kabob

09 Wednesday Jun 2010

Posted by Young Wifey in Baking, Cooking, Entertaining

≈ 4 Comments

Tags

appetizer, appetizer on a stick, bocconcini, caprese, caprese kabob, kabob, mozzarella, mozzarella balls, ovolini

Caprese is my favorite summer time salad. Arrange a spread platter for a formal party, cube and chunk it for a BBQ, stack it for individual servings, on put it on a stick or cocktail our or a shower…

Caprese Kabobs

Caprese Kabobs

If you are using wooden skewers, the first step is to prep them by soaking them in water, with a splash on lemon juice.

Caprese Salad – Use fresh mozzarella balls (bocconcini) and alternate on skewer with cherry or grape tomatoes. Chop fresh basil and sprinkle on kabobs. Drizzle with balsamic vinegar and EVOO. Sprinkle with fresh cracked pepper and fresh ground sea salt. Garnish with whole basil leaves.

Enjoy!

Tasty Ties

08 Tuesday Jun 2010

Posted by Young Wifey in Baking, Entertaining

≈ 3 Comments

Tags

appetizers, dill salmon, hors d'oeurve, hors d'oeuvres, mini meals, salmon, salmon puffs

Sometimes when I’m baking and cooking, I remember all the things I used to watch my mother make and I feel a bit like her. A few months ago my mother was playing with puff pastry dough and told me while she was baking, that she felt like me. Talk about role reversal.

So to honor those thoughts, I’m sharing my favorite hors d’oeuvre recipe. I first made them for Hubster and my wedding, I made it recently for my BFF’s baby shower.

Salmon Puffs

Salmon Puffs

Ingredients:
Pastry dough, 8 oz. pkg. cream cheese, zest of one lemon, 1 small can of salmon, 2 Tbsp. dried dill weed

Directions:
Preheat oven at 350°F. Using a biscuit cutter, make small rounds of dough. Press dough into mini muffin cups. Soften cream cheese, stir in lemon zest and dill. Mix salmon to cheese mixture. Spoon mixture into mini muffin cups and smooth down the top to make filling level. Bake for 20 minutes and serve hot.

*These can easily be made ahead of time and heated up on a crisper tray before serving.

My BFF’s Baby Shower

06 Sunday Jun 2010

Posted by Young Wifey in Baby, Entertaining

≈ 3 Comments

Tags

appetizers on a stick, Baby, baby books, baby shower, baby shower theme, brownie bites, caprese kabob, Centerpieces, cupcake tree, cupcakes, hostess, hosting, lollipop bouquet, mini brownies, mini pizza, mini quiche, party appetizer, party food, shower food, skewer appetizer, strawberry rosebud bouquet, sweet and sour meatballs, teriyaki skewers

Don’t get confused, yes, I used a similar title for a earlier post. Same concept, my other best friend is the lucky mother-to-be this time. As soon as her pregnancy was confirmed, her sister and I began planning her baby shower (being the planners we were). We decided where to have it (church basement) and when (May). We both loved the build-a-library (look here for book suggestions) concept for the shower; every guest brings a baby book and writes a message for the baby inside, in lieu of a shower card. Her sister quickly selected invitations, decorations, plates and cutlery. We talked about the favors and food. We also made a pact not to play the gross poopy diaper game.

The main colors on the invitations were green and purple. Since my BFF is having a boy, I decided to incorporate the purple but play it down using more green and adding blue. I carried this color palette into the desserts and favors.

I thought it would be a good idea to serve tiny food to go along with the baby theme. Fingers food are always easy at showers and parties. I thought that sandwiches wouldn’t keep (if made ahead of time) or travel well. So I asked my BFF’s sister to order the sandwich trays for the shower and get the ice.

Menu

Desserts & Centerpieces
I immediately planned to make white chocolate lollipops in the form of baby carriages and baby bottles for the favors. My BFF is planning an

My BFF has an airplane theme for the nursery (her husband is a pilot) and I wanted to reflect that in the shower somehow. I found cute airplane candy molds and made airplane gummi candy in the shower colors.

I made chocolate topped pretzels (stolen idea from my other BFF’s sister) that continued the colors.

I planned to make chocolate covered strawberry rosebud bouquets for the table centerpieces. Having to travel further, I planned to make the chocolate dipped strawberries before the trip and wait to place them on skewers and arrange them until I got to the church. Then I dropped my vat of chocolate on the floor… I turned out to be plain strawberry rosebud bouquets instead.

Something I wanted to include, but didn’t have time to make was mini eclairs and mini cream puffs. They were store-bought and somehow didn’t disappear like the rest of my food.

Once again I got to pull out my cupcake tree and icing press, to make cupcakes that were just as appeasing to the eyes as they were to the palette.

Cute Cupcakes

Cute Cupcakes

I made brownie bites with cream cheese frosting (I believe the desserts are becoming my signature for baby showers).

Food & Snacks
I thought the vegetable tray would be very fun if it was stocked with baby veggies; baby carrots, baby corn, cherry tomatoes, mini cucumbers, baby and mini bell peppers. The veggies were served with my ranch dip which is way better than any store-bought dip and just as easy.

Baby Bell Peppers

Baby Bell Peppers

The cheese tray included baby swiss, mini pepperoni, small crackers, baby goldfish.

I made grape and cheddar kabobs and served them with a honey lime yogurt dip (and idea stolen from my other BFF).

Caprese Kabobs were an easy was to turn the classic salad into a finger food.

Caprese Kabobs

Caprese Kabobs

I made mini Quiche ahead of time, as I could heat them quickly before serving. Some were turkey ham & cheddar, some were plain swiss.

The salmon puffs (one of my favorites) were a big hit and disappeared quickly.

Salmon Puffs

Salmon Puffs

I served hot cocktail weenies in a sweet chilli sauce.

I prepped Teriyaki chicken skewers, marinated for 24 hours ahead of time. I grilled them before hand and heated them quickly before serving.

Sweet and Sour Meatballs were served, with three meatballs skewers on a stick.

I kept the hot food  warm using my buffet warming trays and chaffing dishes.

Tea sandwiches do not travel well, so I asked her sister to order a tray for the shower. I had baby gherkins and baby dill pickles to serve with them.

Beverages
I served lemonade and iced-tea in 3 gallon dispensers. I provided half pint water bottles and mini orange juice containers in an iced galvanized tub.

Several people asked me for my business card, many people asked for recipes and almost everyone complimented me on something they ate. The ultimate compliment I actually heard several times, “This is the nicest shower I’ve ever been to.” I so glad that my Bff’s sister and I were able to give that to the momma-to-be.

I’ll share some photos over the next few days.

Mojitos

07 Friday May 2010

Posted by Young Wifey in Entertaining, Ethnic Food

≈ 8 Comments

Tags

beverage, Cinco de Mayo, club soda, cocktail, cocktail hour, drinks, lime, mint, mixed drink, Mojitos, rum, sparkling water, white rum

My week-long Cinco de Mayo celebration continues with a refreshing drink (not this morning, after school yesterday). Mojitos! What a fun word to say. What a tasty drink. Although I think they’re originally Cuban… not Mexican… but I’m not a beverage historian.

Mojitos

Mojitos

Ingredients:
Fresh mint, lime, sugar, white rum, sparkling water or club soda, crushed ice

Directions:
Add mint leaves to glass, squeeze lime on top and add a tsp. of sugar. Use a muddler to crush the mint leaves. Fill glass with ice, add rum and top off with sparkling water or club soda. Garnish glass with a spring of mint and a lime wedge.

Other than mojitos or margaritas, what other Mexican beverages do you enjoy?

Cutesy Cupcakes for a Blushing Bride

23 Tuesday Mar 2010

Posted by Young Wifey in Baking, Entertaining, Weddings

≈ 4 Comments

Tags

Baking, bridal shower, cupcake tree, cupcakes, dessert, dessert table, shower, sweets, sweets table, work party, work shower

One of our sweet new teachers is getting married next month (yay! a new young wifey) and yesterday we surprised her with a bridal shower.

Usually we order a cake from a bakery or have someone local and talented make a nice cake. Our school’s social committee has an unspoken rule, chocolate peanut-butter cakes for every baby or bridal shower. Of course if you deviate from the tradition, they’ll tell you about it. Our cake plan fell through, so I offered to take over. I love any excuse to use my cupcake tree and cupcake carriers, so I asked the committee if cupcakes would suffice. Now, I’m not a fan of the chocolate peanut-butter combinations (except, Reese’s Pieces or GS Peanut-butter Patties), so I used this opportunity to my advantage (plus with all the peanut allergies!). I made half of the cupcakes chocolate peanut-butter and make the other half yellow cake with chocolate frosting. I added chocolate curls and chocolate shavings to the top of the peanut-butter frosting.

Cutesy Cupcakes

Cutesy Cupcakes

I didn’t have time to make the cupcakes from scratch, so I doctored up the cake mix with pudding mix and other add-ins. I made the cupcakes the day before and enjoyed using my icing press to decorate the tops. I lost my peanut-butter icing recipe, so a friend gave me her husband’s creation. I started to whip up a batch and quickly changed several things. I’ll post the recipe later…

Cupcake Tree

Cupcake Tree

During my planning time, I had to have another teacher hold open a side door, so I could sneak them in and hide them from the bride-to-be. We set up her shower in the school library, where we thought she was attending an after-school meeting. We pulled off the surprise! And everyone enjoyed the cupcakes (only two more peanut-butter one were eaten than chocolate). I always get just as many comments on my cupcake stand and carriers!

Thanksgiving Sunday Brunch

29 Sunday Nov 2009

Posted by Young Wifey in Baking, Cooking, Entertaining, Holiday

≈ 4 Comments

Tags

cranberry maple, french toast, homemade butter, pound cake french toast, Thanksgiving brunch

I love having more people around when I try a new recipe, (which could potentially be disastrous). This morning I have a full house and thought it would be a good day to make pound cake french toast. I served the french toast with homemade cranberry maple cream sauce.

Cranberry Maple Cream Sauce – I boiled one cup of cranberries and one cup of maple syrup until the cranberries burst. I allowed them mixture to cool before mixing it with fresh heavy whipping cream and stored in the fridge to keep cool.

Pound Cake French Toast – I made a few loaves of pound cake two days ahead of time. I sliced thin slabs of the cake and dipped in my favorite french toast batter and grilled.Pound Cake French Toast Cranberry Maple Cream SauceFind other brunch ideas here.

Tasty Thanksgiving Tradition

28 Saturday Nov 2009

Posted by Young Wifey in Baking, Centerpieces, Cooking, Entertaining, Holiday

≈ 5 Comments

Tags

a la mode, caeser dressing, cheddar biscuits, cinnamon ice-cream, cornbread muffins, cornbread souffle, holiday menu, holiday tradition, homemade butter, mash potato recipe, pie a la mode, pumpkin pie, spicy green bean casserole recipe, succotash, sweet potato casserole, Thanksgiving centerpiece, Thanksgiving feast, Thanksgiving menu, Thanksgiving recipes, Thanksgiving tradition, turkey dressing, turkey filling, turkey recipe, turkey stuffing, vanilla ice-cream

My sisters spend Thanksgiving elsewhere and Hubster and I go to my in-laws informal buffet style dinner on this holiday. A few years ago I started my own Thanksgiving tradition (being my mother’s favorite holiday). I have an early or late Thanksgiving feast every year. Inviting my In-Laws, my parents, siblings and nieces and nephews. I also invited two of my best friends (they are my family). I like Thanksgiving to be the holiday where everyone is gathered around one table, together. I love to work hard and prepare this scrumptious feast for the family I’m so thankful to have in my life. Each year I tweak my recipes and there’s always something for everyone. This year, I would like to set up a Christmas Gingerbread House craft for my niece, nephews and son to make together.

The day before I arrange fall color flowers in vases filled with cranberries for my centerpieces, I press and fold cloth napkins, set the table and chill the champagne.

At meal time, I say our standard grace then we go around the table each sharing one thing for which we’re thankful. Then we toast with champagne and sparkling cider and dig into our feast.Thanksgiving Table

Many of the recipes can be prepped or put together the day before and baked the day of the feast.

Turkey
I soak the turkey in apple and orange juice for a few hours (or the day before). I stuff the turkey with a quartered cored apple, a few split celery stalks, a quartered onion (which someone else has to cut… although Rachel Ray says a chilled onion causes less tears), fresh chopped sage, fresh chopped rosemary. I rub sage and rosemary under the skin and rub orange zest on top of the skin. Then I roast according to the package directions for an unstuffed turkey and baste every so often.

Gravy – I blend together the turkey juice dripping (avoiding the grease) with enough cornstarch to thicken (usually becomes my moms job). The trick is to make it without the clumps is to take some of the juice and mix it with the cornstarch to make a paste, before adding it to the rest of the juice.

Stuffing – I do not like mushy stuffing, so I bake mine separate from the bird. The day before I cube a loaf of french bread and let it harden. The day of the feast, I saute onions and celery in butter with sage and parsley. I took the saute off the heat  and mix in cran-raisins, thyme, marjoram, pepper, salt 1 c. chicken broth and EVOO (add more chicken broth if needed). I tossed in the bread and spread the mixture in casserole dish, bake for 40 minutes at 350°F.Stuffing

Spicy Green Bean Casserole – Last year I learned that if I’m using fresh green beans, I need to steam them first! I mix together a can of cream of celery soup with diced jalepeÑos. I coat the green beans, toss with cream mixture and then transfer to a baking dish. I top with French’s Onions and bake at 350°F for about 40 minutes.

Sweet Potato Apple Casserole – I boil the sweet potatoes and set aside to cool. I core & slice four apples and dip them in lemon juice (One year I want to use pears instead). I cut the sweet potatoes into large cubes, mix in the apples and pecans. I toss with melted butter and about 1 c. of brown sugar. I sprinkle a pinch of nutmeg overtop, add a few more pats of butter and bake at 350°F for about 40 minutes.

Succotash – I cook together Lima beans & sweet corn and bake at 350°F until warm.

Asparagus with Hollandaise Sauce – I steam asparagus and whip up my Hollandaise sauce to drizzle on top.

Creamy Dill Mashed Potatoes – My SIL’s bf doesn’t like lumpy mashed potatoes, but I love the flavor and texture of the skin. I boil the potatoes then drain the water. I use my hand mixer to whip in a container of sour cream and dill weed.

Cornbread Souffle – Mix together 1 can of cream corn, 1 c. corn kernels, 1 16 oz. container sour cream, a pouch of cornbread mix and an egg.  Transfer into baking dish and bake at 350°F for an hour (toothpick inserted in middle should come out clean).

Cheddar Biscuits – Mix together 5 c. Bisquick mix,  1/2 c. milk, 1 stick butter, 1 tsp. garlic, 1 tsp. parsley flakes and 2 c. cheddar cheese. Drop biscuit mixture onto an ungreased cookie sheet. Bake for about 15 minutes at 400°F. Brush tops with melted butter mixed with garlic powder and parsley flakes.Cheddar Biscuits & Cornbread Mini Muffins

Cornbread Muffins – Bakes in my mini muffin pans.

Homemade Butter – Whip together heavy whipping cream, salt and preferred herbs. Keep refrigerated until ready to use.

Caeser Salad – I chop up romaine lettuce, top if off with croutons and drizzle my homemade Caeser dressing over top (I mix together 1/4 c. Parmesan cheese, 1/4 c. Romano cheese, 2 pressed garlic cloves, 1 tsp. sugar, 1 tsp. Dijon mustard, fresh black pepper, 1/4 c. lemon juice, 1/3 c. EVOO).

Cauliflower Casserole – This dish is from my MIL’s MIL (haha, my GIL). I usually make it, however she likes to bring a dish, So I had her bring it this year.

Pumpkin Pie with Homemade Vanilla or Cinnamon Ice-cream -Served with homemade whipped cream and tea or cinnamon coffee.Pumpkin Pie a la Mode

My Dad makes a delicious cranberry pineapple relish although I still have the canned kind for some of the kiddies. My mother usually makes pearled onions (although three supermarkets didn’t have pearl onions). In the past I’ve made a ham in addition to the turkey, my FIL and Hubster love my ham recipe, but I’ll have to find another occasion for them to enjoy that dish.

The chaffing dishes and steam bar worked wonders this year! I didn’t remember to take pictures of the food until ex post facto, maybe next year I’ll get a picture of my glorious bird and sides.

I cook the gizzards early in the morning for my dog and cat to enjoy. Leave a comment and let me know what are your holiday traditions? What are your favorite holiday recipes. The only thing missing is listening to the parade in the background in the morning.

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