Jodi’s Baby Shower

 

Jodi and baby

 

This Saturday (September 24th) will be the other part of “Two Girls Cooking” first baby shower.   Jodi will be celebrating her bundle of joy this coming November!  Not only am I excited for her shower because of this awesome recipe I found, but I’m just as excited to get to share in her special day and the new life that will begin for her in a short couple of months. For those of us that have had the pleasure of raising kids (and some of us already – grandkids) we know what it feels like to hold your baby in your arms for the first time.  The love that you feel before your child is even born is beyond words.  And that is the excitement I wait for Jodi to feel very soon.  Which I’m sure she already does.  She’s most likely at the point of waiting to meet her little guy by now! Her shower will be a group of friends that she’s known for a long time and some just a few short years.  Either way, we are all gathered to celebrate a special time in her life (and Scott’s too – he just won’t be at the shower!!). We decided on mid morning party so that we could have the best food….brunch!  I had made an egg bake some time back and decided that’s what I was going to make.  When I pulled up our website, there was a picture of another recipe of an egg bake (from Foodbuzz advertisement we have listed).  So I take a look at it and decide that I’m all for trying something new – so I travel back to the store for what I need and get this going the night before! I found this recipe at  a site call thatskinnygirlcanbake.  It was so easy to make and I can’t wait to taste it.  I’m hoping it’s as good as her photos showed it to be! Here’s what you need for this casserole: 4 cups seasoned croûtons 2 cups grated cheddar cheese 8 eggs, beaten 4 cups milk 1 teaspoon Dijon mustard 1/8 teaspoon pepper 2 cups crumbled cooked bacon (I used a pound) Diced red bell pepper – I left  this out and added mushrooms and onions.  I made two batches.  One with just the eggs and cheese and the other with the mushrooms and onions. Here’s what you do: Place croûtons and cheese in a well greased 9 x 13 pan.  Combine remaining ingredients except bacon.  Pour liquid over croûtons and cheese.  Top with bacon.   Bake at 325º for at least an hour or till egg is set.   To make the night before, complete all steps except for topping with bacon.  Cover and refrigerate overnight.  The next morning, remove from refrigerator and top with crumbled bacon.  Bake at 350º for 1 1/2 hours or till center is set.  Serve warm. We also had a French Toast Bake that Jodi made.  It was beyond delicious. Here’s what you need:

Ingredients

  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 3 apples – peeled, cored and sliced
  • 1/2 cup raisins
  • 1 (1 pound) loaf French baguette, cut into 1 inch slices
  • 6 eggs, lightly beaten
  • 1 1/2 cups milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon

Directions

  1. Grease a 9×13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
  2. In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
If that weren’t enough, we also had some Tuxedo Brown Cups that Miss Jodi mommy made.  These too, we beyond words.

Tuxedo Brownie Cups

 Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced
 Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.
Yield: 4 dozen brownie cups
Here’s a picture of the great food we had yesterday.

I’m looking forward to tomorrow and sharing this recipe with Jodi’s friends (and her little guy yet to come).  Hoping to share, not just the picture of this dish but some fun shower photos as well. Here are some pictures that I have to share with you for Miss Jodi’s special day:

Playing Guess the Book gameGift timeA bottle of wine for after the little guy is born!

Peggy Coloring Onesies

Beth Coloring OnesiesFriends

 

We had a great time.  I want to say thank you, thank you to Sarah.  She opened up her home for us to have this awesome party to celebrate for Jodi.  We had a good time with not just the food but rubbing Jodi’s belly and feeling her little guy move around.  I’m so glad I got to be a part of this and can’t wait for more to come!

Have a great weekend.

Patricia – Two Girls Cooking

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