Baby shower RECIPES!

I made all kinds of new things for the baby shower I hosted last weekend.  And thankfully, every one of them turned out to be a hit!  The sliders recipe I got from Pinterest, and the sausage balls came from my mom and the caramel dip is from our wedding caterer.  Funny story about this caramel dip.  I made 3 batches (none of which were great) before finally just picking up the phone and begging my wedding caterer to give me her recipe.  Thankfully, she was happy to share 🙂

HAM AND CHEESE SLIDERS from The Girl Who Ate Everything

24 white dinner rolls- I used SaraLee

24 pieces honey ham
24 small slices Swiss cheese-I just used deli sliced cheese and tore them in half
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppy seeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion-you can actually cut up some onion slices, but I just used dried onion from the spice rack
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them close together into a large baking dish or heavy cookie sheet.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Brush evenly over all of the sandwiches. You do not have to use all of the sauce. Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

SWEET CARAMEL DIP from Pat Meads (my wedding caterer)
1 (14oz) package Kraft Caramel cubes
1/2 cup evaporated milk
8 oz. sour cream

Carefully melt the caramel cubes in the microwave (on low heat setting), stirring after each minute until fully melted.  Or melt them on the stovetop on low heat stirring as needed to prevent burning.  When almost melted, add evaporated milk and stir until incorporated.  Remove from heat and stir in sour cream.  Store in refrigerator approximately 2-3 weeks.  Re-warm as desired for dipping.
*This recipe can easily be doubled if you cook on the stovetop.*

SAUSAGE BALLS from Elaine Graves
1 lb. hot or mild sausage
3 cups Bisquick
10 oz. sharp cheddar cheese, shredded.

Let sausage and cheese come to room temperature. Mix all ingredients together by hand. Roll into bite size balls and place onto cookie sheet.  Bake at 350 degrees approximately 15 mins until lightly browned.
*These can easily be prepared ahead of time, frozen and then baked when needed.  Set them out to thaw before baking.*

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