Do you think this menu works for a lingerie shower/Bachelorette Party?!
Cocktail weenies in a blanket, male part shaped brownies, chips & dip, small cake, Fruit Bouquet and chocolate fountain, and punch!? I'd like one or two more "real" food items, nothing too messy or cheesy!. Any ideas!?Www@FoodAQ@Com
Answers:
you have more sweet items on this menu- maybe add a few things to balance it out like a veggie tray and dip, cheese and crackers, pizza cut into bite sized pieces, sandwiches cut into 1/4s, breshetta, taco dip, penis pasta salad (they have penis shaped pasta at most adult stores), some type of tortilla roll ups!. instead of the penis shaped brownies (since you have cake and choc fountain) you could use the cookie cutter to make cheese shapes, or cut the sandwiches into shapes!.Www@FoodAQ@Com
For these kinds of parties, I usually make these really good pound cake sadwiches, they are to die for!. Here is the recipe!.
2 pound cakes (Sara lee works great)
Semisweet chocolate, melted
1 pint strawberries
Strawberry cream cheese
Blueberry cream cheese
Macadamia nuts, toasted and chopped
Cinnamon and sugar spread
1 (8-ounce) jar chocolate hazelnut spread
Strawberry Cream Cheese:
8 ounces cream cheese
1/4 cup strawberry preserves
Blueberry Cream Cheese:
8 ounces cream cheese
1/4 cup blueberries
Sugar, to taste
Cinnamon and Sugar Spread:
6 ounces creme fraiche
1 teaspoon cinnamon, ground
3 tablespoons brown sugar
Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves!. Blend until combined!. Taste for flavor adding more preserves if necessary!. The cream cheese should be pink!. Set aside and bring to room temperature for easy spreading!.
Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries!. Add sugar to taste!.
Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar!.
Preheat oven to 350 degrees F!.
Slice the pound cakes into 3/4-inch thick slices!. Spread on a baking sheet and toast until just golden!. Remove from oven and set aside to cool slightly!.
Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich!. Cut the pound cake slices in half on the diagonal!. Slice the strawberries!. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries!. Cover with a second piece of pound cake!. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake!. Repeat with cinnamon and sugar spread and chocolate hazelnut spread!.
Then I make these really good Vegetable Antipasto Stuffed Bread
1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
Cut the top off a loaf of crusty bread!. Hollow out the inside of the bread!.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce!. Spread the mixture evenly across the bottom of the hollowed out bread!. Layer the cheese into the loaf!. Layer the roasted red peppers on top of the cheese!. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers!. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top!. Replace the top, cut the stuffed loaf into pieces and serve!.Www@FoodAQ@Com
2 pound cakes (Sara lee works great)
Semisweet chocolate, melted
1 pint strawberries
Strawberry cream cheese
Blueberry cream cheese
Macadamia nuts, toasted and chopped
Cinnamon and sugar spread
1 (8-ounce) jar chocolate hazelnut spread
Strawberry Cream Cheese:
8 ounces cream cheese
1/4 cup strawberry preserves
Blueberry Cream Cheese:
8 ounces cream cheese
1/4 cup blueberries
Sugar, to taste
Cinnamon and Sugar Spread:
6 ounces creme fraiche
1 teaspoon cinnamon, ground
3 tablespoons brown sugar
Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves!. Blend until combined!. Taste for flavor adding more preserves if necessary!. The cream cheese should be pink!. Set aside and bring to room temperature for easy spreading!.
Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries!. Add sugar to taste!.
Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar!.
Preheat oven to 350 degrees F!.
Slice the pound cakes into 3/4-inch thick slices!. Spread on a baking sheet and toast until just golden!. Remove from oven and set aside to cool slightly!.
Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich!. Cut the pound cake slices in half on the diagonal!. Slice the strawberries!. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries!. Cover with a second piece of pound cake!. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake!. Repeat with cinnamon and sugar spread and chocolate hazelnut spread!.
Then I make these really good Vegetable Antipasto Stuffed Bread
1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
Cut the top off a loaf of crusty bread!. Hollow out the inside of the bread!.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce!. Spread the mixture evenly across the bottom of the hollowed out bread!. Layer the cheese into the loaf!. Layer the roasted red peppers on top of the cheese!. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers!. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top!. Replace the top, cut the stuffed loaf into pieces and serve!.Www@FoodAQ@Com
