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.

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

Shrimp dip is welcome at every party! This version of the retro appetizer is even better than the classic recipe, with fresh cooked shrimp and lots of herbs.

Shrimp Dip

(8-oz.) packages cream cheese,

lemon

green onions, thinly sliced

parsley,

cooked shrimp

c. cocktail sauce

In the bowl of a stand mixer, combine the cream cheese, mayonnaise, lemon zest and juice, and salt. Beat on medium speed until completely smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula, then add the green onion and parsley. Mix on low speed just until combined. 

Remove the shells and tails from the shrimp (if necessary) and chop into small pieces. 

Use a rubber spatula to fold the shrimp into the dip. Transfer to a shallow, wide serving bowl and smooth into an even layer. Cover and refrigerate for 1 hour or up to overnight.

Top with cocktail sauce and parsley, and serve with crackers.

https://streaming.hearstdigitalstudios.com/0f7da116-1627-453e-92eb-242d827dba42/video_rover_16x9_1080p_hd_1731521409_93373.mp4

These spinach puffs are made with puff pastry filled with spinach, feta, cream cheese, shallot, garlic, dill, and lemon zest—great hot or at room temperature.

Spinach Puffs

salted butter,

shallot, finely chopped

(10-oz.) package frozen chopped spinach, thawed

c. crumbled feta (about 2 oz.)

dill

All-purpose flour,

(17.3-oz.) package puff pastry (1 sheet), thawed

c. grated parmesan cheese (about 1 oz.)

Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with butter.

In a small skillet, melt the butter over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute. Spoon the mixture into a large bowl and allow to cool for at least 5 minutes.

Squeeze as much water as possible from the spinach (putting it in a clean kitchen towel and twisting it into a tight bundle works well). Transfer the spinach to a cutting board and finely chop.&nbsp;

Add the cream cheese and 1 egg to the shallot mixture, and use a fork to mash everything together until mostly smooth. Stir in the feta, dill, lemon zest, salt, pepper, and spinach.

On a lightly floured surface, roll the puff pastry sheet into a 10-by-15-inch rectangle. Using a sharp knife, cut into 24 squares (2 ½ inches each; cut into 4 strips on the 10-inch side and 6 strips on the 15-inch side).

Gently press the puff pastry squares into the prepared muffin cups, letting the corners hang over the sides. Fill each cup with about 2 teaspoons filling and sprinkle with the parmesan. Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake the spinach cups until puffed and golden, 25 to 30 minutes. Allow to cool for 5 minutes before carefully removing the puffs from the pan. Serve warm or at room temperature.

Outstanding! I made them for a gathering. Instead of making as pastry cups, I folded them over in the pastry, crimping the edges. The baked up looking like little pastry raviolis. Added a side of Tzatziki for dipping! Winner Winner!

This cookie is truly the best of both worlds: a cookie MADE of brownie mix! Yep, it's as marvelous as it sounds. 

Brownie Cookies

Cooking spray,

tbsp. (1 stick) butter, melted and cooled slightly

all-purpose flour

pure vanilla extract

cocoa powder

(16-oz.) box brownie mix

water

c. semi-sweet chocolate chips

c. dark chocolate chips

Could I use all semisweet chocolate chips instead

Question - can I prepare the batter the day before baking it?

Excellent recipe.They were going in 1 hour.

Mine did not come out. They were flat and dry

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

Preheat oven to 350°. Line 2 medium sheet trays with parchment paper and grease with cooking spray. 

In a large bowl, whisk together butter, flour, salt, vanilla, and cocoa powder. Add eggs one at a time, whisking for 1 minute after each egg. Mix in brownie mix and water, then fold in chocolate chips. Scoop cookies onto sheet trays, using about 2 tablespoons batter for each and separating them two inches on the tray. Refrigerate for 20 minutes.

Bake cookies for about 12 minutes, just until they begin forming a crust on top. They will continue to cook slightly as they cool. If you like crispier cookies, bake them for an extra minute. Let cool 1o to 15 minutes before serving.

I had more batter than I had space on my two cookie sheets so I put the remaining scoops in a mini muffin pan.  Those are the better of the three batches - although the cookies are good too!

https://streaming.hearstdigitalstudios.com/d51a20f8-f5a4-4861-8eed-336c9c11bc37/video_rover_16x9_1080p_hd_1580750807_60360.mp4

You won't believe how fudge-y and rich these are!

These Brownie Cookies Are A Brilliant Mash-Up

(upbeat music) - [Man] Look, you took the brownie, I did make you take the brownie. - [Man] Buy brownie.

Tender, lemon-scented strawberry muffins are packed with summer fruit. Serve them at breakfast, lunch, or with coffee.

Strawberry Muffins

baking powder

c. (1 stick) unsalted butter

eggs,

whole milk

c. chopped strawberries (about ½" pieces)

sugar,

Preheat oven to 350°. Grease a muffin tin with butter or line with baking liners.

In a large bowl, combine sugar and zest. With your hands, rub zest into sugar until evenly combined. 

Whisk in flour, baking powder, and salt. Use your hands (or an electric mixer) to rub in the butter until the mixture is evenly combined and no large pieces of butter remain. Use a rubber spatula to fold in the eggs and milk until just combined.

Spoon 1 heaping tablespoon of batter into each prepared muffin well, then fold the strawberries into the remaining batter and divide evenly among the muffin wells. Sprinkle the tops of the muffins with sparkling sugar.

Bake for 20 to 25 minutes, or until the muffins are firm to the touch and a wooden pick inserted comes out clean. Let cool in the tin for 5 minutes before removing.

my daughter loved these!! i personally enjoyed the zest. it was present but not overpowering. it complimented the strawberries well

perfect for a strawberry fan! would pair well with vanilla ice cream too

These are so delicious for such a simple muffin recipe! Super fluffy and not too sweet. Big fan!

Overall these were great! The strawberries didn't sink to the bottom like they do with most recipes, only thing is that I wish these had a little bit more salt.

These have the perfect combination of sweetness and a little tart. I'd eat these over and over again.

Obsessed with how crunchy the tops got here - I wouldn't skip that sparkling sugar step!

I'm a blueberry muffin obsessive but I might be on a strawberry muffin kick now. these are so good. that sugary, crunchy top is divine.

New favorite muffin just entered the chat!

so simple, so good. plus, they smell incredible.

Omg love these. Want to have a summer tea party just to serve them

https://streaming.hearstdigitalstudios.com/1a74c2e1-beed-4bd8-bbb0-975ef109c9ba/video_rover_16x9_1080p_hd_1685477395_14215.mp4

These Jammy Strawberry Muffins Will Win Your Summer Brunch

Reimagine classic focaccia into the ultimate breakfast featuring layers of crumbled breakfast sausage, shredded cheese, and juicy cherry tomato and jammy eggs.

Top 22 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

Shrimp Dip

Spinach Puffs

Brownie Cookies

Strawberry Muffins

Breakfast Focaccia

Almond Layer Cookies

Crab-Stuffed Mushrooms

Fried Deviled Eggs

Pink and White Cookies

Pimento-Cheese Sandwiches

Ham & Cheese Spinach Puffs

Lemon Blueberry Bread

Caprese Skewers

BLT Bites

Top 22 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

Shrimp Dip

Spinach Puffs

Brownie Cookies

Strawberry Muffins

Breakfast Focaccia

Almond Layer Cookies

Crab-Stuffed Mushrooms

Fried Deviled Eggs

Pink and White Cookies

Pimento-Cheese Sandwiches

Ham & Cheese Spinach Puffs

Lemon Blueberry Bread

Caprese Skewers

BLT Bites

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