occasion: bridal shower

Have you tried a paloma cocktail? This recipe is made with fresh grapefruit and lime juices, grapefruit soda, and tequila. It's fizzy and refreshing for summer!

Paloma Cocktail

tequila blanco

lime juice

fresh grapefruit juice

salt

ice,

grapefruit soda,

pink

lime wedges,

Divide the tequila and lime and grapefruit juices among the 3 glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge.

Juicy shrimp are tossed in a creamy, fresh herb dressing and piled high into toasted buns for these easy shrimp salad rolls.

Shrimp Salad Rolls

c. mayonnaise, plus more for the buns

celery stalk, finely chopped

dill,

chives

lemon juice

kosher salt

lb. cooked medium shrimp, chopped

hot dog buns

lettuce leaves

Potato chips,

Stir together the mayonnaise, celery, dill, chives, lemon juice and salt in a large bowl.

Add the shrimp to the bowl and gently stir to combine.

Heat a large cast-iron skillet over medium heat. Spread both sides of the buns lightly with mayonnaise.

Toast the buns in batches until golden, about 2 minutes per side.

Lay the lettuce leaves inside the toasted buns, then fill with the shrimp salad. Garnish with more dill and serve with chips.<br>

Make these easy, flavorful antipasto skewers for your next gathering. Packed with meat, cheeses, and veggies, they’re the perfect make-ahead appetizer recipe!

Antipasto Skewers

olive oil

tbsp. red wine vinegar

Italian seasoning

ciliegine mozzarella balls, drained

red pepper

kalamata olives

salami (about 5 oz.)

basil leaves (about 1/4 c.)

bite-size pieces marinated artichoke hearts (from a jar)

cherry tomatoes

pepperoncini

Balsamic glaze, for drizzling

In a medium bowl, whisk together the oil, vinegar, Italian seasoning, and salt. Add the mozzarella balls to the dressing and toss to coat. Refrigerate for at least 15 minutes or up to 12 hours. Slice the roasted red pepper into 12 (1-by-1-inch) squares.

Thread the ingredients onto 12 (6-inch) wooden skewers in the following order: roasted red pepper (folded in half), olive, salami slice (folded into quarters), basil leaf, marinated mozzarella ball, artichoke heart, tomato, basil leaf, salami slice (folded into quarters), and pepperoncini. Place the skewers on a platter and drizzle with the balsamic glaze just before serving.&nbsp;&nbsp;

Cream cheese cookies are a simple, easy, and elegant holiday dessert recipe. They're made with just six ingredients, all of which are fridge and pantry staples!

Cream Cheese Cookies

c. all-purpose flour

c. (2 sticks) salted butter,

cream cheese,

c. sugar

vanilla extract

Powdered sugar, for dusting (optional)

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.&nbsp;

In a medium bowl, whisk together the flour and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until thoroughly combined, about 1 minute. Add the granulated sugar and continue to beat on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about 1 minute. Give it a final stir with a rubber spatula to make sure there are no visible traces of flour.

Using a 1 ½-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing the scoops about 1 inch apart. Bake the cookies 1 pan at a time, rotating the pan halfway through, until just set on top and beginning to lightly brown on the bottom, 10 to 12 minutes.

Transfer the cookies to a cooling rack and allow them to cool completely.&nbsp; Dust the cookies with powdered sugar, if you like.

https://streaming.hearstdigitalstudios.com/133eb2aa-a34a-48a9-88d7-4345c638e0df/video_rover_16x9_1080p_hd_1731342781_39268.mp4

Make a lemon pizza like the one at Paige Drummond's bridal shower! It has a cheesy, garlicky white base and lemon slices, fresh basil, and hot honey on top.

Lemon Pizza

active dry yeast

granulated sugar

c. warm water (90°F

c. all-purpose flour,

tbsp. olive oil,

cheese

garlic cloves, finely chopped

shallots, thinly sliced

c. mozzarella cheese (about 6 ounces)

mozzarella cheese (about 4 ounces)

lemon,

hot honey, for drizzling

c. fresh basil, cut into a chiffonade

For the crust: In the bowl of a stand mixer, sprinkle the yeast and sugar over the warm water. Whisk to combine and then let sit until bubbles have formed on the surface, about 5 minutes. Add the flour, salt, and 1 tablespoon of the olive oil and mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottoms and sides of the bowl. Increase the speed to medium-low and mix until everything is well incorporated and the dough is sticky, 2 to 3 minutes more.

Drizzle the top of the dough and down the sides of the bowl with the remaining 1 tablespoon olive oil. Flip the dough to coat in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise until doubled, about 1 hour 30 minutes.&nbsp;

For the pizza: About 30 minutes before you're ready to make the pizzas, place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of the oven and preheat to 500°F. Cover an upside-down baking sheet with a 14-inch piece of heavy-duty foil. Lightly brush the foil with olive oil and dust with flour.

On a lightly floured surface, cut the dough in half and shape into tight balls. (If you're making the dough in advance, stop here and see the tip&nbsp;for dough storage below.) Place the balls about 3 inches apart on a lightly floured surface, cover, and let rest until the dough has relaxed and springs back slowly when gently pressed with a finger, about 10 minutes.

On a lightly floured surface, pull and stretch one of the dough balls into a 10-inch round and transfer it to the prepared baking sheet. (Keep the other dough ball covered.)

Brush the crust with olive oil (including the edges). Working in this order, sprinkle the crust with half the parmesan, garlic, shallots, low-moisture mozzarella, and fresh mozzarella. Top with half the lemon slices and brush them with olive oil.

Using the upside-down baking sheet as a pizza peel, slide the pizza with the foil onto the preheated baking stone. Bake until the crust is browned,&nbsp;the cheese is bubbling, and the edges of the lemon are caramelized, 12 to 16 minutes. Drizzle with half the&nbsp;honey and sprinkle with half the basil just before serving. Repeat with the remaining dough and ingredients.

Raspberry Sorbet Spritz

raspberry sorbet

orange liqueur,

rosé

raspberries and mint leaves, to garnish

Place 2 coup or martini glasses in the freezer to chill for 15 minutes before serving.

Divide the scoops of raspberry sorbet into each of the chilled glasses. Divide the orange liqueur and the sparkling rosé between the 2 glasses and garnish with fresh raspberries and mint. Serve immediately.

Cool off on a hot summer day with a glass of frosé—a grownup slushie recipe starring rosé wine, strawberries, lemon juice, and a little sugar.

Frosé

dry rosé

strawberries

Pour the rosé into a 13-by-9-inch baking pan. Freeze until almost solid, at least 6 hours.&nbsp;

Hull and quarter the strawberries. Place the strawberries in a large bowl, stir in the sugar and lemon juice. Allow to sit, covered, for 30 minutes.

In a&nbsp;blender, blend the strawberry mixture until pureed. Strain the mixture through a fine mesh sieve to remove the seeds. Place the mixture&nbsp;in the refrigerator until ready to use.

To a blender, add the strained strawberry mixture. Scrape in the frozen rosé and blend. Pour into glasses. Serve immediately.&nbsp;

This tuna salad recipe has mayonnaise, dijon mustard, hard-boiled eggs, bell pepper, sweet pickle, onion, and fresh jalapeño. It's an easy 10-minute lunch!

Tuna Salad

eggs

tuna

c. finely chopped red bell pepper (¼ of a pepper)

c. finely chopped red onion (¼ of an onion)

sweet gherkins, sliced,

jalapeño,

mayonnaise

dijon mustard

black pepper

bread

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Use the slotted spoon to remove the eggs to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs and chop.&nbsp;

In a medium bowl, combine the tuna, bell pepper, onion, gherkins, jalapeño, and eggs. Stir in the mayonnaise, mustard, and pickle juice. Add the salt and pepper. Taste and adjust seasonings as needed; be sure not to under salt.

Serve on bread with lettuce or with crackers.

https://streaming.hearstdigitalstudios.com/c5d297b6-76e5-44bb-8e6c-8df8f1be89b6/video_16x9_1080p_hd.mp4

Top 8 occasion: bridal shower recipes from across the web

The most viewed occasion: bridal shower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paloma Cocktail

Shrimp Salad Rolls

Antipasto Skewers

Cream Cheese Cookies

Lemon Pizza

Raspberry Sorbet Spritz

Frosé

Tuna Salad

Top 8 occasion: bridal shower recipes from across the web

The most viewed occasion: bridal shower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paloma Cocktail

Shrimp Salad Rolls

Antipasto Skewers

Cream Cheese Cookies

Lemon Pizza

Raspberry Sorbet Spritz

Frosé

Tuna Salad

The most viewed occasion: bridal shower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine