PopSugar

Come Party With Me: Baby Shower - Menu

partysugar — Tue, 07 Oct 2008 09:00:09 -0700

When hosting a baby shower, be sure to consult the mother-to-be before selecting a menu. Her appetite may have changed, so ask her what she wants to enjoy at the party. My pal Denise has requested a delicious spread of savory brunch dishes. Thus the menu will consist of a crisp breakfast pizza made with hash browns and two types of cheese, home fries with peppers and onions, and crunchy slices of fried bacon. The pizza recipe calls for sausage, but I'll make a couple pork-less pies for the vegetarians in attendance.

Supplement the homemade items with easy, grocery store additions. Fresh fruit, plain yogurt, and an assortment of breads are delightful finishing touches. To experiment with these mouth-watering breakfast recipes, read more.

Breakfast Pizza
From Taste of Home

Ingredients

1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese

Directions

Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper.
Pour over pizza; sprinkle with Parmesan cheese.
Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.

Serves 2.

Print recipe with images | without images

Home Fries with Peppers and Onions
From Rachael Ray

Ingredients

2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika

Directions

Preheat oven to 500 degrees F.
Coarsely chop potatoes and transfer to a nonstick cookie sheet.
Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula.M/li>
Serve hot.

Serves 4.

Print recipe with images | without images

Fried Bacon
From Martha Stewart

Ingredients

1 pound bacon

Directions

Heat a cast-iron or other heavy skillet over medium heat.
When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.

Makes 1 pound.

Print recipe with images | without images

Come Party With Me: Baby Shower - Menu (Main)

partysugar — Tue, 10 Apr 2007 09:51:47 -0700

At most baby showers, it's customary to open the gifts during the celebration - providing the perfect reason to host an elegant sit down luncheon. Girlfriends can enjoy wine and a light meal, while the mommy-to-be opens her gifts. I'm supplying you with all of my best baby shower party planning ideas this week. The invitations can be pretty and polka dotted and the menu can be healthy, vegetarian, and delicious. Curried vegetable dip with homemade potato chips is just the start of a meal that is sure to have your female friends begging you for the recipes. To check out the classic soup, salad, and sandwich lunch menu, read more

Guests can choose from (or have some of all three!) a trio of make ahead dishes: Creamy Celery Soup, Tuscan Salad, and Roasted Red Pepper Spread Sandwiches.

Creamy Celery Soup
From Martha Stewart

2 Tablespoons butter
1 1/2 Pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 Tablespoons fresh lemon juice

Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
Add 6 cups water to saucepan; bring to a boil.
Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
Working in batches, purée soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt.
Serve, garnished with celery leaves.

Serves 4.

Print recipe with images | without images

Tuscan Salad
From Giada De Laurentiis

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannelloni beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine.
Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Serves 4-6.

Print recipe with images | without images

Roasted Red Pepper Spread Sandwiches
From Cooking Light magazine

1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves

Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula.
Add the cheeses, onion, salt, and garlic; stir with a fork until well blended.
Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.

Serves 4 (serving size: 1 sandwich).

NUTRITION PER SERVING: CALORIES 356(30% from fat); FAT 11.9g (sat 6.4g,mono 2.9g,poly 0.4g); PROTEIN 14.9g; CHOLESTEROL 36mg; CALCIUM 173mg; SODIUM 875mg; FIBER 4.1g; IRON 2.9mg; CARBOHYDRATE 43.6g

Print recipe with images | without images

What were you craving on the afternoon of your baby shower? Share it with us below!

Come Party With Me: Baby Shower - Menu (Appetizers)

partysugar — Tue, 10 Apr 2007 05:59:31 -0700

Guess what? This week I'm planning Naomi Watts' baby shower! As much as I wish I was a celebrity event planner, this is a virtual party plan that I'm creating per your requests! So many readers have asked for help with baby showers they're planning for girlfriends, sisters, and mothers, but since I don't know anyone who is pregnant, I thought it would be fabulous to design a luncheon for one of Hollywood's most chic starlets. The event has a light pink and baby blue theme that was established with the polka-dot invitations sent yesterday. The menu for the sit down lunch will be light, fresh, springy, vegetarian, and absolutely delicious. To see what simple appetizer will meet the all female crowd as they arrive, read more

Bowls of Curried Vegetable Dip with Homemade Potato Chips will be ready and waiting for the girls to snack on until the lunch is served.

Curried Vegetable Dip
From Gourmet magazine

1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

Makes about 1 1/2 cups.

Make ahead: dip can be made 2 days ahead and chilled, covered.

Print recipe with images | without images

Homemade Potato Chips
From Food & Wine magazine

5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying

Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
In a large pot, heat 2 inches of oil to 350° over moderately high heat.
Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes.
Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.

Serves 8.

Print recipe with images | without images

Curious about how I round out the menu? Well check back later today for the main course and dessert recipes.

Come Party With Me: Baby Shower - Menu (Dessert)

partysugar — Tue, 10 Apr 2007 14:28:31 -0700

A decadent dessert is a must for any all girl party and my baby shower definitely falls into that category. After a soup, salad, and sandwich lunch, I want a light yet delectable sweet treat. Anything that involves a lot of chocolate feels too rich and heavy, I prefer a dessert that screams spring. A lemon cake with raspberry filling and smooth white frosting sounds divinely heavenly. The cake can be sliced up after the presents have been opened allowing the mother-to-be time to meet, greet, and thank each of her guests. For the recipe, read more

Raspberry-Lemon Cake
From Food Network

Cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
2 cups sugar
1 teaspoon finely grated lemon zest
5 large eggs, room temperature
Icing and Filling:
1 1/4 cups sugar
5 large egg whites
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar
Pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
1/2 cup seedless red raspberry jam
candied almonds, pastel sanding sugars, optional for garnish

For the cakes: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly.
Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl.
Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar.
Continue beating until very light and fluffy, about 3 to 4 minutes more.
Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.
Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)
Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
For the Icing: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.
Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes.
Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)
To assemble the cake: Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate.
Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top. Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together.
Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible.
If desired, garnish with candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.

Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

Serves 8-10.

Make ahead: double wrap the cake in plastic wrap and store in the freezer for up to 2 months.

Print recipe with images | without images

Have a baby shower friendly dessert recipe? Tell me your ideas below! Stay tuned there is more on this party plan to come.

Sip and See Baby Shower: Menu

PRSugar — Sun, 19 Apr 2009 18:24:36 -0700

View Slideshow ›

Come Party With Me: Bastille Day Lunch - Menu

partysugar — Tue, 07 Jul 2009 09:00:41 -0700

Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious. Start with a big jar of marinated goat cheese, olives, artichokes, tomatoes, and toasted baguette slices.

A refreshing bowl of vichyssoise - the classic chilled French puree consisting of leeks and potatoes - is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more.

Marinated Goat Cheese, Olives, Artichokes and Tomatoes
From Food & Wine

Ingredients

1/2 cup pine nuts
1 1/2 pounds fresh goat cheese, softened
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon hot paprika
Salt
1 quart extra-virgin olive oil
20 cooked baby artichoke hearts, from the deli counter
1 cup red cherry tomatoes or grape tomatoes
1 cup Niçoise olives
Toasted baguette slices, for serving

Directions

Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

Print recipe with images | without images

Vichyssoise
From Fine Cooking

Ingredients

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
Before serving, thin the soup with water if necessary-it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

Print recipe with images | without images

Grilled Tuna Salade Niçoise
From Gourmet

Ingredients

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions

Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl.
Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

Print recipe with images | without images

Multiples Baby Shower: Food and Beverages

babysugar — Wed, 29 Apr 2009 08:30:09 -0700

Last, but certainly not least, we wind up our April baby shower coverage with the doubly expectant mother. Due with numerous children, she's also due to be spoiled rotten before their debut. We've sent out the invitations and fancied the surroundings with aviary accessories. Now it's time to set a menu for the soirée. While making the grocery list, take the number of guests into account and consider the time of the event. For this afternoon fete, I'll be serving light fare and simple drinks to please the masses.

To see the full menu and pictures of the spread, just read more.

Food: In keeping with the bird theme, deviled eggs will complement the décor while pleasing the taste buds. Lunching ladies who like to keep things light will delight in the grassy looking tossed Chinese chicken salad. Fill some glasses with cheese sprinkled bread sticks for guests to nibble on while chatting. Satisfy attending sweet toothed gals with pastel cupcakes topped with wee nests of toasted coconut and jelly beans.

Drinks: Since the guest list is extensive, we'll keep the beverage list to a minimum. Most everyone enjoys a glass of lemonade or iced tea. Set out pitchers of both allowing guests to create an Arnold Palmer should it suit their fancy. Bottles of sparkling water are always appreciated at a baby shower as there are typically other pregnant or nursing ladies present.

Don't forget to enter our fabulous April Showers Giveaway for a chance to win a $2,500 gift card to put toward your babe's nursery and/or necessities for your child at Pottery Barn Kids! And, check out the baby shower invitations we've created exclusively for pingg! pingg allows you to email invites to a guest list or print and mail, and send reminders via SMS, online, Facebook, Twitter and more!

View 15 Photos ›

Sip and See Baby Shower: Food and Beverage

LilSugar — Wed, 22 Apr 2009 13:00:00 -0700

We’re continuing to celebrate mamas-to-be this month with our extensive baby shower planning guides. This week, we fete the mama and newborn who were not ready to be the centers of attention before the birth with a sip and see shower. We've created our guest list and downloaded free invites, and decorated our space so, now its time to map out a little sustenance for our guests. Keeping the theme and guest list in mind, we've created a menu that involves a lot of sipping throughout the shower.

Open houses tend to run for long periods of time with guests coming and going so serving a hot meal isn't really an option. Instead, opt for food that is easy to eat while standing or while balancing a plate on your lap.

View 5 Photos ›

To see our entire menu, read more.

Spread: Serve a "make-your-own" caesar salad, with a platter of grilled chicken, shrimp or salmon available for a more filling main dish. A large bowl of chilled gazpacho can be self-ladled into accompanying mugs to help bring the "sip" concept to the buffet bar.
Drinks: Given that very concept, offer guests a wide variety of beverages. For non-alcoholic drinks, consider Jones Soda Company's colorful and fun flavors that complement the shower's blue and orange color scheme. Their blue bubblegum and orange and cream flavors look great on the table. Be sure to have some coffee and tea available for those arriving later in the day. For those looking for a little more punch in their cup, offer up white wine and champagne in some beautiful glasses.
Treats: Continue to celebrate the guest of honor with a selection of sweets featuring the lil one's monogram. From petit fours and mini cupcakes decorated in the blue and orange color theme to mugs filled with pudding and fruit.

Don't forget to enter our fabulous April Showers Giveaway for a chance to win a $2,500 gift card to put toward your babe's nursery and/or necessities for your child at Pottery Barn Kids!

Heirloom Baby Shower: Food and Beverage

LilSugar — Wed, 15 Apr 2009 05:00:37 -0700

lilsugar is celebrating mamas-to-be all month with extensive baby shower coverage that will help you put on awww-inducing, unique, socially relevant, and hip fetes. This week, we are planning an heirloom-themed party that pays homage to cherished childhood moments and passing down treasured items or advice instead of consumer goods. We've mapped out the theme and invitations, as well as ways to set a nostalgic ambiance and décor, which means it's time to address delicious vittles! Evoke tasty memories with the mom-to-be's favorite childhood recipes (this requires a call to grandma or a close family member) or dish up a classic, no-frills menu that's light and easy to create.

View 5 Photos ›

Spread: Serve heirloom tomato tarts, mango caprese salad, French bread, and a cheese plate.
Drinks: Italian fruit punch made with limoncello, champagne, sparkling water, and cappuccinos.
Treats: If you don't have time to bake, pick up colorful macaroons or any cookies grandma might make (like oatmeal raisin or chocolate chip). If you're willing to put on your baking hat, try simple Rice Krispie Treats on sticks.

Don't forget to enter our fabulous April Showers Giveaway for a chance to win a $2,500 gift card to put toward your babe's nursery and/or necessities for your child at Pottery Barn Kids! And, check out the baby shower invitations we've created exclusively for pingg! Pingg allows you to email invites to a guest list or print and mail, and send reminders via SMS, online, Facebook, Twitter, and more!

Heirloom Baby Shower: Favors

LilSugar — Fri, 17 Apr 2009 14:00:00 -0700

lilsugar is celebrating mamas-to-be all month with extensive baby shower coverage that will help you put on awww-inducing, unique, socially relevant, and hip fetes. This week, we are planning an heirloom-themed party that asks guests to pass on stories, advice, and heirloom gifts instead of filling a nursery with new goodies.

The aim of the shower is to keep costs down and celebrate cherished motherhood and childhood moments, so there's no need to create a fancy favor. If you opt to put Rice Krispie Treats on Popsicle sticks on the shower menu, consider making extras as favors. Because Rice Krispie Treats don't require any baking, the whole project of making the treats, cutting, and sticking in a stick should take less than 15 minutes. I wrapped mine in a clear cellophane bag (purchased at the dollar store) and topped the treat off with an old-fashioned-looking yarn tie. You might also consider making cellophane bags filled with vintage candies and a Polaroid of the mom-to-be.