Bridal Shower Brunch

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Last Sunday was my big sister Nicole’s bridal shower. We held the party in my Mom’s backyard and it was a beautiful (hot) summer day. The bridal shower theme was brunch and, of course, I wanted to help with the food & drinks and take the opportunity to try some new recipes. I must say, the food was absolutely delicious. The recipes I chose were new to me and I didn’t even have a chance to taste test anything before we put it out for everyone to eat. During the shower, Nicole’s soon-to-be Mother-in-law pulled me over to her and said, “Megan, something’s wrong with this French toast . . . ” My heart dropped, thinking “Oh no! I didn’t even test it, and for all I know it’s horrible.” Luckily, she was just teasing me and every dish was a hit with all the ladies. Not one bite was left over! I wanted to share some photos and the recipes that we made for the shower, because they were absolutely delicious! All the recipes can be made the night before and popped in the oven the next morning, which is great for events like this, or even during the holidays!

 

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Pictured  on the table, left to right, see each recipe below!

1 . Cheesy, Egg & Sausage Casserole by Gimme Some Oven.

 

2. Cinnamon French Toast Casserole by Two Peas and their Pod.

 

3. Quiche – Recipe by Anita Tellmann (My Mama).

(Recipe is for one Quiche)

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour and 5 minutes

Yield: 8 servings

Ingredients

1 refrigerated pie crust –  (unless you want to make your own)

12 slices of bacon, crisply fried and crumbled (or 1/2 cup packaged real bacon pieces)

1 cup swiss cheese, shredded

1/3 cup onions, finely chopped

1 cup fresh spinach, chopped

6 eggs

1 cup milk

1 cup heavy cream

3/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

Instructions

Prepare pastry shell in pie plate. Sprinkle bacon, cheese, onion and spinach in pastry-lined pie plate. In a medium-sized bowl, beat eggs slightly;  then beat in remaining ingredients. Pour egg mixture into pie plate. Cook uncovered at 425 degrees for 15 minutes.  Reduce oven temperature to 300 degrees.  Cook uncovered for about 30 minutes longer.  Let stand for 10 minutes before cutting.

Do-ahead tip:  After sprinkling pastry with bacon, cheese and onion, cover and refrigerate.  Beat remaining ingredients, put in covered container and refrigerate.  Store no longer than 24 hours.  Stir egg mixture before pouring into pie plate.  Continue as directed except – increase second cooking time to about 40 – 45 minutes.

 

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4. Carrot Cake Cupcakes – Recipe by Elizabeth Dinon (My Nonna).

Prep time: 25 minutes

Cook time: 25 minutes

Total time: 50 minutes

Ingredients

Cupcakes

2 cups flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 1/2 cup vegetable or canola oil

3 eggs

2 cups sugar

2 cups raw carrots, grated

1 cup crushed pineapple, drained

1 cup grated coconut

1 cup walnuts, chopped

1 teaspoon vanilla

Cream Cheese Frosting

8 ounces cream cheese, room temperature

2 cups powdered sugar

1/2 cup butter, room temperature

1 teaspoon vanilla

Instructions

Cupcakes

In a medium bowl, sift together flour, baking soda, cinnamon, and salt.

In another large bowl, beat together oil, eggs and sugar until mixed. Begin to blend in flour mixture, slowly.  Fold in carrots, pineapple, coconut, and nuts. Stir in vanilla.

Cream Cheese Frosting

Beat together all ingredients until smooth.

Baking Options

A. Line 2 cupcake pans with cupcake liners (24 cupcakes) and bake at 350 degrees for 23-25 minutes.

OR

B. Grease 9 x 13 baking dish with butter and flour and bake at 350 degrees for 1 hour.

Once cupcakes or cake is cooled completely, frost the cupcakes/cake.

 

Mimosa Bar with fresh fruit and juice! 

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Advice table for the Bride to be.

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The Bridal Party.

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