Anyone have any quick/easy/inexpensive baby shower recipes?

How about pinwheels, made with tortillas, cream cheese, black olives, and some green chile's, and spinach. All you have to do is get you tortillas , and in a bowl add your cream cheese, olives, and chilies mix together and spread a nice amount on the tortillas and lay the spinach on top and then roll the tortilla up tightly and wrap in saran wrap for a couple of hours to set. When chilled take out of the ref. and unwrap them and slice into 1 in. slices and place on a nice tray. A very nice dish for the ladies . Have fun. Can be done the night before just cut the day of your shower

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Susakins recipes look amazing and personally, I am going to try the bacon tarts and the taffy apple salad. While that salad might not last very long outside, it would be fine if the temperature is not to hot outside.

I would serve fruit skewers of pineapple, honey dew melon and strawberries. A bowl of grapes would be good as well.

Veggie trays are always a great options, be creative with the veggies, you could grill asparagus and red peppers along with traditional veggies like celery, carrots, etc.

Mini sandwiches are easy, buy some dinner rolls and put out a variety of meats and cheeses.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

At my last baby shower we made a bassinet using fruit. First take a watermelon and cut into the shape of a bassinet. Then take the majority of the fruit out of the shell and cut into cubes. Then peel a small cantalope for the head of the "baby". Place the baby head in the shell and use toothpicks to secure grapes for eyes and small pieces of watermelon for the nose and mouth. Then you dice up whatever fruit you like and place below the head for the body. Then you cover the "body" with whipped cream to look like a blanket. Last use toothpicks to secure Pineapple "wheels" to the bottom of the bassinet. It comes out really neat and the best part is you can alter it pretty much anyway you want to get your desired results.

Stuffed Baby Red Potatoes

24 small red potatoes

1/4 c. butter

1/2 c. shredded parmesan cheese

1/2 c. crumbled cooked bacon , divided

2/3 c. sour cream

1 egg beaten

S & P

1/8 tsp. paprika

Scrub potatoes ; place in a large sauce pan and cover with water . Bring to a boil . Reduce heat ; cover and cook for 15 - 20 min.or until tender . Drain . When cool enough to handle , cut thin slice off top of each potato. Scoop out pulp leaving thin shell .

In a large bowl mash the tops with pulp and butter . Set aside 2 tbsp. each cheese and bacon for garnish ; add remaining cheese and bacon to potato mash . Stir in sour cream , egg , salt and pepper . Spoon mixture into potato shells . Top with remaining cheese and bacon ; sprinkle with paprika . Place in an ungreased 15 x 10 x 1 " baking pan . Bake at 375 for 12 - 18 min. or until a thermometer reads 160 .

Cajun Chicken Strips

1 tbsp. flour

1 tsp. poultry seasoning

3/4 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. pepper

1/4 tsp. cayenne

1 1/2 lbs. boneless , skinless chicken breasts , cut in 1/2 " strips

2 tbsp. butter

parsley and crushed peppers optional

In a large bag , combine first 6 ingredients . Add chicken , 1/2 at a time shake to coat . In large skillet , cook chicken in butter 8 - 10 min.

You can easily double to make more depending on amount of people .

Desert

Mini Raspberry cheese tarts

8 oz. cream cheese

8 oz. mascarpone

2 tbsp. amaretto

1 can raspberry pie filling

1 pkg frozen puff pastry sheets thawed

Roll out pastry sheets and cut into small circles with cookie cutter . Press circles into muffin or cupcake pans . ***** with fork and bake at 350 for 10 min.

Mix cheeses and amaretto , spoon into baked pastry cups . Bake at 350 for 12 min.

In a bowl mixraspberryy pie filling with 1/3 c. water and whisk together with fork . Place spoonful on each cheese filled pastry and bake 12 - 15 min. longer . Cool then refrigerate overnite .

Tea Sandwiches are nice and light, and there are many variations:

http://www.greatpartyrecipes.com/teasandwichrecipe...

OREO® Peanut Butter Frogs (Snacks to look like a frog)

2 squares BAKER'S Semi-Sweet Baking Chocolate

2 Tbsp. butter or margarine

12 OREO Chocolate Sandwich Cookies

3 Tbsp. creamy peanut butter

24 miniature pretzel twists

24 candy-coated milk chocolate candies

PLACE chocolate and butter in saucepan; cook over low heat until melted, stirring frequently; set aside.

SPREAD bottom of each cookie with 1 tsp. peanut butter; dip into melted chocolate mixture. Immediately press 2 pretzel twists on chocolate for "frog legs" with wide part of pretzels facing outward. Place, pretzel-side

down, on wax-paper-lined cookie sheet.

ATTACH candies for "eyes" using remaining chocolate mixture. Let stand until chocolate is set.

Mini Swiss Quiches

1 15 ounce package Pillsbury® Refrigerated Pie Crusts

6 ounce 1 1/2 cups shredded Swiss Cheese

2 tablespoons sliced green onions

1 tablespoon chopped pimientos

2 eggs

1/2 cup milk

1/4 teaspoon salt

dash nutmeg

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375F. Spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet. With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2 cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top. Bake at 375F for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm. 24 appetizers.

Quick n Cheesy Cocktail Swirls

1 8 ounce can Pillsbury® Refrigerated Crescent Dinner Rolls

1 3 ounce package cream cheese, softened

2 tablespoons finely chopped onion

1 teaspoon milk

5 slices bacon, crisply cooked, drained and crumbled

1 tablespoon grated Parmesan cheese

Heat oven to 375F. Separate dough into 4 rectangles; firmly press perforations to seal. In small bowl, combine cream cheese, onion and milk; beat until well blended. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Sprinkle each with bacon. Roll up, starting at longest side; pinch edges to seal. Cut each roll into 8 slices. Place on ungreased cookie sheet. Sprinkle with cheese. Bake at 375F for 12 to 15 minutes or until golden brown. Serve warm.

Petite Tea Sandwiches

assorted crackers

1 8 ounce tub fat free cream cheese with strawberries

4 to 6 ounces thinly sliced ham or smoked turkey

herbs and/or herb blossoms

edible flowers

Spread the assorted crackers with some of the cream cheese. Cut thinly sliced ham or turkey into 1 to 2 inch pieces. Place meat piece atop the cream cheese layer. Top meat and cheese with desired herbs and/or edible flowers, such as rosemary blossoms, pineapple sage, nasturtiums and marjoram. Makes 24 to 30 sandwiches.

Bumpy Road Sandwiches

2/3 cup shredded cheddar and/or Monterey Jack cheese

1/2 cup coarsely chopped fully cooked ham

1 medium carrot, peeled and coarsely chopped

1 stalk celery coarsely chopped

1/3 cup pitted green or ripe olives

1 medium dill or sweet pickle, coarsely chopped

1 8 ounce tub cream cheese with chives

12 slices white and/or wheat bread

In a medium mixing bowl stir together cheese, ham, vegetables, pickle and olives, if using. Set aside. Spread some of the cream cheese on one side of each slice of bread. Sprinkle one spread side of a slice of whole wheat bread with about 1/3 cup of the vegetable mixture. Top with another slice of white bread. Trim off crusts, if desired. Slice each sandwich into four strips. Place in an airtight container. Chill in refrigerator several hours or overnight. Makes 24 sandwiches.

* veggie tray with dip

* fruit kebabs

* cookie tray

* bundt cake