Baby Shower Appetizers

Baby shower appetizers make any party easier to plan!

Below are great baby shower food ideas. Be sure to calculate serving sizes with your recipes to match what you need. Some of my favorite common suggestions are chicken wings which always tend to be a big hit. Baby shower appetizers can be a lot easier on the budget if you prepare ahead of time the costs to prepare using a well planned baby shower menu. There are great baby shower punch recipes that will refresh your guests very well, and they taste great too! Be sure to check out the other recommended baby shower food recipes at the bottom of this page.

When planning what baby shower food to serve, it is a great idea to use a baby shower checklist specifically for food so that it will lessen the stress of tedious pruning for a perfect baby shower.

Sandwich Recipes:

Ingredients:
1/2 lb. Sweet Italian Sausage
1/2 lb. Hot Italian Sausage
1 Large Yellow Onion in large bite size chunks
1 Large White Onion in large bite size chunks
1 Red Bell Pepper in large bite size chunks
1 Green Bell Pepper in large bite size chunks
1 Jar of your favorite Pasta Sauce
1 Tablespoon dried Italian Seasoning
Salt & Pepper, to taste
1 loaf French Bread, sliced, buttered, and toasted
Mozzarella Cheese

Method
Preheat skillet. Add both Italian sausages and cook through. Drain and set aside. Add Onions and Bell Pepper to same skillet. Cook until just beginning to soften. Add meat, Pasta Sauce, Italian Seasoning, Salt and Pepper to the Onion and Bell Pepper mixture. Over low heat, cook for 10 minutes. Serve between Toasted French Bread Slices, topping with Mozzarella Cheese.

Notes:

Number of servings: 6

Chicken Wings Recipes:

Teriyaki Wings

1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying

Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.

Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.

When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.

Serve with celery sticks on the side.

Serves 6 to 8


INGREDIENTS:
1/3 cup honey
1/3 cup cocktail sauce
1 Tbsp. soy sauce
2 tsp. apple cider vinegar
2 Tbsp. brown sugar
1/8 tsp. pepper
1 tsp. hot red pepper sauce
4 skinless, boneless chicken breasts, cut into 1/2" strips
1/2 cup blue cheese salad dressing
1/2 cup sour cream
1/4 cup blue cheese, crumbled
1/8 tsp. white pepper
1 Tbsp. olive oil
celery sticks

Buffalo Wings
PREPARATION:
Combine honey, cocktail sauce, soy sauce, vinegar, brown sugar, and hot red pepper sauce in large bowl. Add chicken strips, stir gently, cover, and refrigerate 6-12 hours to marinate. In a small bowl, combine salad dressing, sour cream and blue cheese, mix well, cover and refrigerate. These baby shower appetizers are surely going to blow the guests away!

When ready to serve, heat oil in a large nonstick skillet over medium heat. Remove chicken strips from marinade with tongs or slotted spoon and stir-fry 5 minutes. Add remaining marinade and cook 5-7 minutes longer until chicken is thoroughly cooked and sauce is thickened.

Serve chicken with blue cheese sauce. Serves 8-10

Prep Time : 25min
Cook Time : 10min
Course : Appetizer
Special : Low Fat
Type of Prep : Stir-Fry
Cuisine : U.S. Regional

Hot and Cold Baby Shower Finger Foods:

~ Hot Finger Foods ~

Ingredients:
8 oz. each of Crimini, Shiitake & Button mushrooms, diced
1/2 Cup extra virgin olive oil
1 tsp each dried rosemary, thyme and oregano
1 tsp sea salt
1/2 tsp ground white pepper
16 sheets phyllo dough, thawed
1/2 Cup unsalted butter, melted
4 oz cream cheese, softened

Method
Preheat oven to 350. Grease two 15x19x1" jellyroll pans and set aside. Place diced mushrooms in a large 6-qt mixing bowl. Drizzle with olive oil & mix well. In a small bowl, mix rosemary, thyme, oregano, salt & pepper. Sprinkle over mushrooms and mix well. Divide mushrooms between the two baking pans in a single layer. Bake for 30-45 minutes, stirring every 15 minutes for even browning. When mushrooms are nicely roasted and brown, remove from oven & cool on paper towels to absorb any excess moisture. (This can be done the day before and stored in refrigerator.) Heat oven to 350. Place phyllo sheets under a slightly damp towel, removing one sheet at a time as needed. Layer 4 phyllo sheets, brushing each with melted butter as you go. Cut into 4 strips widthwise. Starting about 1" from bottom of strip, place about 2 Tbsp cooled mushrooms. Top with about 1 tsp cream cheese. Form into a triangle by folding filled corner diagonally across to the opposite edge. Continue to fold triangle onto itself and brush finished triangle with butter. Lay seam side down, at least 1" apart, on ungreased jellyroll pans. Bake for 15-20 minutes or until golden brown. Serve hot or at room temperature.

Notes: What makes this recipe special is roasting the mushrooms. Each mushroom keeps its individual flavor and roasting intensifies the flavors. The spoonful of cream cheese adds an extra creamy surprise in the center. A wonderful part of any arrangement of baby shower appetizers! I love roasted mushrooms!

Number of servings: 16 appetizers

~ Cold Finger Foods ~

This traditional salsa combines tomatoes, onion, peppers, cilantro lime juice, and is served with home-baked tortilla chips. Easy to make, one of my favorite baby shower appetizers.

Method
Seed 3 of the 4 tomatoes; chop all 4 in a small to medium dice. Chop the onion in a small dice. Seed 1 of the Jalapeno peppers and leave the seeds in the other; if you want to make it more mild seed both peppers. Roughly chop the Cilantro. Squeeze the lime juice over all the ingredients. Salt and Pepper to your taste. Let sit outside of the refrigerator for about 30 minutes for full flavor. Anytime past that, store in a sealed container in refrigerator. Preheat the oven to 325 - Cut Tortillas into 6 triangles each; spray with oil from an oil mister. Sprinkle with Salt to your taste. Bake for about 10-15 minutes. Watch for browning.

Deviled or Stuffed Eggs Recipe

Instructions
Boil 5 or 6 eggs twenty or thirty minutes.
When cold remove the shells and cut in halves with a sharp knife.
Take out the yolks and mash them smooth with a teaspoon each of very finely minced onion and parsley, a teaspoon of lemon juice, salt and pepper to taste, and a little mustard.
Fill each half of the egg whites with the mixture, rounding each one to appear like a whole yolk.
Cut a small slice from the lower side of the white, just enough to make it stand evenly, arrange on a platter, and put a border of cress around and springs of the cress in the spaces between the eggs.
A few drops of onion juice may be substituted for the minced onion, or, if objectionable, omitted altogether, and finely chopped pickle or very finely minced ham may be used with the addition of a few drops of Worcestershire or any other hot sauce.
Deviled eggs are wonderful, easy and inexpensive baby shower appetizers!


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