Baby Shower

Hey, y'all

Guess what today's show's about? It's about baby showers. I want to share with y'all today some recipes

that I made for Brooke Shower, my daughter-in-law. I'm going to be making a mini lemon pork sandwich

and I'm going to smother it with a tarragon lemon mayonnaise, and I'm going to be making grits toast with creamy mushrooms

Mmm. And then I got to serve something sweet, right? And I made some wonderful little chocolate raspberry cookies with a raspberry glaze

And I chose to make a mixed berry bellini that was so good

So y'all join me in the kitchen because we got some cooking to do. I'm so glad y'all have joined me in the house because I want to share some recipes that I served

when Kari and I threw Brooke's baby shower. And, you know, a party is not complete

without some little mini sandwiches. They just go with whatever the occasion is

Well, I'm going to start by marinating a pork tenderloin. I'm going to slip it in my plastic bag

I'm going to pour over a half a cup of oil. Now I'm going to pour over a fourth of a cup of lemon juice

Now, this will help tenderize the meat. A half a teaspoon of salt

one tablespoon of sugar, a couple of cloves of fresh garlic that have been minced

and then about an eighth of a teaspoon of red pepper, ground red pepper

You know, I've never served this that people just didn't love these little sandwiches

We're just big on sandwiches at parties that we throw down south

Okay. Now we've got all those ingredients mixed up nicely. Now we're going to let this marinate in the fridge for about four hours

and I've got one here in the fridge that's been in there about four or five hours

So I'm going to bring it out, give it another roll in that marinade

and then I'm gonna put it in the oven at 400 degrees

preheated, and I'm gonna roast it off for about 35 or 40 minutes

or until the juices run clear. It drank up those ingredients nicely

Okay, so in the oven. All right, now while that's cooking, let's come down here

and I'll show you the kind of dressing that I put on these sandwiches

which is really good. I'm going to start with a cup of mayonnaise

a clove of chopped minced garlic, an eighth of a teaspoon of salt

and an eighth of a teaspoon of fresh chopped tarragon, and about a tablespoon of lemon juice

So I'm going to just let that juice go through my fingers

and I'm going to catch those seeds with my hands so they won't go in our dressing

And we're going to just mix this up, put it in the fridge, and let those flavors marinate together

until I'm ready to put our sandwiches together. Let's talk about breads

You've got several different choices in your little mini sandwiches. You could just use a regular white bread and take a cookie cutter or glass and cut them into round circles

You could use a nice frozen yeast roll that you can buy from the freezer department at the grocery store

You could make your own biscuits. You could make your own rolls

It's just countless, countless breads out there that you can make these on

Now today, I'm going to be using a little brown and serve roll that we've eaten down south for 100 years, and we always love them

And of course, I'll pop these in the oven at the last minute, brown them off, get them hot, and I'll show you all that when we come back

And then I'm going to be sharing a recipe with y'all for grits toast with creamy mushrooms

Sounds good, doesn't it? Y join me back here in the kitchen in two minutes because we going to show you how to put together an easy baby shower

All right, so our pork tenderloin is done. We had it in the oven at 400 degrees for 40 minutes

Look how good that looks. Now, this is a tenderloin of pork

It's like eating filet mignon. And now, like I told you before break

I'm just using a little brown and serve roll, but there's so many choices out there for you to use

and don't hesitate to use your favorite bread. You can even use a sliced bread

Now, I'm going to take our tarragon mayonnaise. And I'm gonna slather this roll good with that

and then I'm just gonna top it with a little tenderloin. Let's see what that tastes like

Mmm. Mmm. The tarragon and the lemon juice in that mayonnaise

is fabulous with that piece of pork. So this won't take long to put together at all

It's almost maintenance-free. All right, now let's move on down here, because this appetizer is grits toast with creamy mushrooms

And I've got three 14-ounce cans of chicken broth boiling. You know, down here in Georgia, grits are one of our favorite foods

We use them for breakfast, lunch, dinner, appetizers. And this next recipe that I'm fixing to share with you

is a combination of two different recipes. So I'm gonna start by making our grits toast

Our chicken broth is boiling, and I've got one and one-third cup of quick-cooking grits

And don't forget the salt. You got to put in some salt

because if you don't salt your grits from the very beginning, you will almost never, never get them salty

And as y'all know, grits are nothing but a coarsely ground grain

So this is not going to take long now for these grits to thicken up

Now, it's very, very important when you start your grits to cooking that you stir them and stir them and stir them, you know, for a minute or two

because if they lump up on you, it's going to be very, very hard to get those lumps out

Now, this is starting to boil good, so I'm going to turn that down, and I'm just going to give it a stir

Now, the other half of this recipe is called a creamy mushroom canapé

So we're going to start with two cans of French fried onion rings

And to that, we're going to add two cups of mayonnaise. And there again, you know, always use a good premium mayonnaise

And a half a cup of grated Parmesan cheese. and then I'm gonna take two small cans of sliced button mushrooms and I'm gonna

drain those and you want to drain those mushrooms good cuz you don't want to

make your topping watery all right so in go our mushrooms let's come over here

and give our grits a quick stir just so they don't get clumpy a couple more

minutes and we're gonna have grits. Okay. I'm gonna fold all of these ingredients

together and those oh that Parmesan cheese smells so strong. You can hear the

crunch of those onions. Whoa! All right, now our grits are ready. They're thick enough. I'm gonna add one

cup of freshly grated Parmesan cheese. Just gonna stir that in, and now I'm gonna

pour them into our prepared pan. It's been greased with butter because I want

these to come out perfectly easy after they're chilled. Okay, so into the fridge these go

for a couple of hours. All right, now since I don't have a couple of hours, I've got a pan up

here ready for us that's chilled. Now I'm just going to turn that out onto our cutting board

and I'm going to be using a 1 1⁄2-inch biscuit cutter. So we're just going to dig into these with our biscuit cutter

place them on our cookie sheet. You can make these any size you'd like to

but you know I happen to think that this little size is just perfect for just a bite

Look how perfectly pretty those are. Now, while we're on break, I'm gonna put these

into a 400-degree preheated oven. I'm gonna let them bake for 15 minutes

And then I'm gonna take them out, turn them, and then bake them for another 15 minutes

And then I've just got the perfect sweet thing for the sweet thing that's going to be born

a chocolate raspberry cookie. So I'll see you back in two minutes

back here in the kitchen. Hey, y'all. Welcome back

I'm just finishing the canapes. You know, I told you we were going to bake our grit cakes

And then we were going to put our topping on them. And that's what I'm doing right now

Now, we're going to put these in the broiler for five minutes

You know, any time you ever use the broiler, you have to watch it

You can't take your eyes off of it. So don't get too far away from them

Okay, so there they go. Well, I promised y'all a wonderful recipe for a chocolate cookie, didn't I

Well, let's get started on it. I've got two sticks of butter that are room temperature here in my bowl

I'm going to add a half a cup of light brown sugar. I'm going to add one cup of granulated sugar

and let's just beat that until it's nice and creamy. All right, so this is nice and creamy

I've got four eggs. All right, I'm going to add one egg at a time

Turn that up a little bit and just cream, cream. Okey-doke. Now I'm gonna add a teaspoon of vanilla

Now I'm gonna measure out our flour. We're gonna need two and a half cups of flour for our cookie

There we go. That's one. Two

And a half. And I'm going to add a third of a cup

of Dutch processed cocoa powder and one teaspoon of bacon powder. Now I'm just going to incorporate these dry ingredients

and I'm going to beat them in to our creamed butter. Okay

And a little bit more. I'm going to do this in like three different additions

Rather than dumping it in all at one time and flour flying all up in my face

I'm going to slowly add this. And the last of our dry ingredients

Okay, I got our beaters pretty clean. I've got one more ingredient to add to them and that's just something that us

girls can't resist this is chocolate y'all that's filled with a raspberry

cream now I'm using one six ounce bag and I'm gonna fold those in to our batter

I mean chocolate and raspberries they just go together so this batter is

wonderful. All you got to do is put it on a greased baking sheet, a teaspoonful, put

it in a preheated 350 degree oven and cook it for 12 to 14 minutes. And then you

want to set them out on a rack and let them cool. And I've got some down here

cooling for us. So in my bowl I've got one and a half cups of confectioner's

And I'm gonna pour in two tablespoons of milk. And I'm sure you've guessed by now

we're gonna make a glaze for this wonderful chocolate raspberry cookie. Now all we're gonna do at this point

is add one tablespoon of a seedless raspberry preserve Now this will make it nice and smooth Mmm

So we're just gonna keep those flavors going from the inside of that cookie to the outside

And you can see it, that glaze looked awfully thick until I added the raspberry preserves

and you can see how they thinned it out, that it's just right to just squirt on top of that cookie

All right, now I'm going to transfer this to a plastic baggie

Just going to pour it in. Mmm. Seal it up

snip that end, and you don't want to make too big of a hole

And then we're just going to squeeze this glaze onto our cookies

Now, you can glaze them any way you want to. You can put stripes going either way

or you can solid glaze it. Either way, you can't mess up

And I'm going to take a quick break, and when we come back, I'm going to taste those wonderful grit canapes

and I'm going to be making bellinis. Mmm, mmm, mmm. Okay, we've made several dishes now

for our baby shower, but we've got to have a beverage. So I'm making a mixed berry bellini

Now I'm using one 11-ounce bag of just frozen mixed berries that I've thawed, and I'm going to put those into our blender

Aren't those pretty? The raspberries and blackberries. Now I'm going to add a fourth of a cup of sugar

and I'm just going to puree these in the blender. until they're just nice and smooth

Now, if you would like to, you can strain it. But, you know, I really don't mind the texture in there

So I'm just going to pour that over our ice. And then I'm going to add one bottle of a sparkling wine

And you can see I hadn't splurged too much. This was one of those screw tops

This one doesn't have a cork. And you don't need to spend a lot

because there's so many flavors going on. All right, so I'm just going to kind of rinse out our blender

a little by pouring some of the champagne in there. And now I'm going to add the rest of our champagne

And this is going to be a wonderful, refreshing beverage for the girls

So I've got the ice in there. It's going to get it cold. And all they have to do is come up with a wine glass and help themselves

Now, y'all are probably saying, but Paula, you're having a baby shower and you're serving alcohol

Well, you know the mother can't have alcohol, and you're exactly right

But you can substitute apple cider, a sparkling apple cider, or a grape juice in sparkling water

It'll be just as good. I've had such a good time with y'all today, bringing back recipes

and thinking about the day that Kari and I threw Brooke, my daughter-in-law, her shower

I think you're going to love these recipes. The little mini lemon tenderloin sandwiches are out of this world

And of course, the grits toast with the creamy mushrooms. I've been waiting for the whole show to taste those little puppies

and I'm going to do that in just a minute. And of course, you've got to have something sweet

And the chocolate raspberry cookie with the raspberry glaze is just delicious

And of course, the mixed berry bellinis, you know, it goes perfect anywhere

whether you choose to do it with alcohol or non-alcoholic. It's just the perfect drink for the girls

Well, it's time for me to say goodbye, but I'm not saying goodbye until I eat one of these grits toast with that creamy mushroom on top of it

Mmm. Mmm. I knew I loved grits toast, and I knew I loved the creamy mushroom, and they're just perfect together

So I hope these recipes will come in handy when you're throwing a shower or having friends over

And until next time, you know I always send you love and best dishes from my kitchen to yours