And you've offered to throw her a baby shower to celebrate.

You want to make some tasty finger foods so that people can just grab bites while talking ...

Or put together a plate of easy-to-eat foods while standing.

And due to a crazy schedule recently, you'd prefer easy-to-make items, that won't leave your kitchen crazy hot from the oven.

Now sometimes I really enjoy cooking all day for a party, but last week I was traveling for work all week, arrived home Saturday night, immediately went to a party that evening from the airport, and then was hosting a baby shower the very next day.

So I needed a menu where I could quickly run to the store in the morning, come home and assemble, and still have time to get ready and set up for the party -- with my brain and sense of humor still in tact!

Fortunately everything worked out perfectly, so I thought I'd share with you some of what I served.  That way if you're ever faced with the same situation, or just want to pull a party together super-fast, you'll have this handy list to refer to!

So the next time you're throwing a baby shower, or any party for that matter, and have limited prep time, don't panic. You've got the perfect recipes for a easy baby shower that both the guests and the mom-to-be will enjoy.

Until our next meal,

Rebecca

Baby Shower Appetizers

Caprese Salad

Caprese Skewers

• Grape Tomatoes
• Basil
• Small Fresh Mozzarella Balls
• Toothpicks
• Olive Oil
• Balsamic Vinegar

Directions:

1. Tear the basil into small pieces, and then skewer each toothpick with one tomato, a piece of basil, and a piece of mozzarella.
2. Arrange on a plate and lightly drizzle with olive oil.
3. Reduce some balsamic vinegar down (reduction) buy boiling it over low heat, and then drizzle it over the plate.

Chicken Salad and Crab Salad Canapes

Canapes

• Large Cucumber (Hot House or English Works Well)
• Small Toast Squares
• Chicken Salad or Crab Salad (Buy Pre-made or Make from Scratch)

If you use my curry chicken salad recipe, and crab salad recipe, I recommend putting the chicken on the toast, and the crab on the cucumbers.  And if you buy pre-made from the store, just taste a sample of each before committing!

Directions:

1. Cut the cucumber into 1/4-inch rounds.
2. Arrange on serving platter along with the small toast.
3. Spoon a little of the salad onto each one.

Tip: The cucumber canapes can be made up to 2 hours ahead of time, but prepare the toasts right before guests arrive so that they don't get soggy.

Raspberry Brie Bites

I love a good brie en croute, but that adds a little extra prep time plus the use of the oven.  This alternative is delicious either alone or on a cracker, and can be prepared 2-3 hours in advance.

• Small Brie Round
• Raspberry Preserves
• Sliced Almonds

Bite-Size Appetizers

Directions:

1. Cut the brie like you would a pie, into small pie-shaped slivers.
2. Lay them on their sides on a serving platter.
3. Dot each piece with some of the preserves, and then stick two slices of almonds on top.

Salami and Olive Bites

This one is super easy and can be made 3 hours in advance.

Just buy a really nice salami log, preferably one with a little kick if you don't mind the spice.  Slice it into 1/2-inch rounds, and then slice each round into fourths.  Skewer a green olive stuffed with pimento on a toothpick, and push into the top of each piece of salami.  Arrange on a plate and that's it!  (Sounds simple, but adds a really nice touch to the menu!)

Other Easy Ideas

Buy a few packages of pre-made sushi, and arrange on a platter with some ginger, wasabi and soy sauce.  If you're planning for a baby shower, make sure you buy sushi that's been cooked so the mom-to-be can enjoy it too.

For dessert, go to your bakery and pick out an assortment of single-serve desserts.  Arrange them all on a platter with some fresh fruit garnish, and set out with some knives.  It's a fun way to sample a lot of different desserts, every guest will find something they enjoy, and it makes for a beautiful display.

Dessert Platter

And if you do feel like making a few more items, check out these other WhatToCookWhen.com appetizers that can be made far in advance...

Antipasto Rounds

Talk about the perfect appetizer.  Not only are these antipasto rounds delicious, cheap, and easy, they look downright fancy!

Hummus

This hummus is easy to whip up, and goes great with crackers, pita, or fresh vegetables like green peppers and celery.  You'll never buy pre-made hummus again.

Shrimp with Spicy Breadcrumbs

The complex flavors of the dip, and crunch of the tasty breadcrumbs, make this appetizer a winner.

Have an appetizer recipe you'd like to share?  Or need a recipe for an upcoming party?  Let me know below!

You didn't realize that the three cheese lasagna recipe took three and a half hours to cook.  (The sauce is homemade!)

So dinner is going to be a little later than usual tonight.

But that's ok ... it just means you'll have more time to catch up on a few odds and ends to prepare for your end of summer party this weekend.

However the idea of not eating until 8:30 doesn't sit well with you or your dining partner's stomach.  So you want to whip up a quick appetizer to tide you over.

Well after numerous tries ... I finally have the perfect hummus recipe.  (Thank you to my party guests who have "suffered" through all of the other tries!)

What I love about hummus is it's versatile - you can eat it with so many different things, and even use it as a condiment on sandwiches.  It's healthy - garbanzo beans (aka chickpeas) are a great source of cholesterol-lower fiber.  And it's easy - just buy a jar of tahini and a few cans of chickpeas, and you can pretty much make this recipe any time the mood strikes.  It's great for unexpected guests!

So the next time your tummy starts to rumble a while before dinner will be ready, head to your pantry and pull out a can of chickpeas.  You have the perfect recipe for hummus to tide you over.

Until our next meal,

Rebecca

Hummus

Ingredients:

Hummus

• 1 16 oz Can of Chickpeas
• 3 Garlic Cloves, Minced
• 2 Tbs Olive Oil
• 2 Tbs Tahini Paste
• Juice of 2 Lemons
• Salt and Black Pepper to Taste

Directions:

1. Process chickpeas in a food processor until smooth.
2. Add the lemon juice, garlic, olive oil, tahini and lemon juice, and blend until creamy, scraping the mixture down from the sides of the bowl.
3. Season the puree with salt and pepper to taste if desired (I like it plain!), and transfer to a serving bowl.
4. Drizzle a tiny bit of olive oil over the top, and add perhaps a dash of cayenne pepper, and serve with pita, hearty crackers, or fresh crunchy vegetables - red, yellow and orange peppers are great with hummus!

Tip: Tahini paste is usually located near the peanut butter in most grocery stores.  If you can't find it, don't worry.  This recipe is still delicious without it. Try it with a teaspoon of cumin for added flavor.

Since they’re not getting in until late, the plan is to hang home tonight, and just have drinks and appetizers while you catch up.

But you’ve been away on business this week, and your flight home got in later than anticipated.

You still want to have things ready when your guests arrive.

But since you’re only just now leaving the airport, you’re really pressed for time AND still need to hit the grocery store on your way home.

The key to preparing a quick round of appetizers - without stress - is to go for a low number of ingredients, and varying degrees of preparation.

My general rule of thumb is to shoot for three: one chilled, one heated in the oven, and the final one that gets served immediately after assembling it at room temperature.

That way you’re not competing for space in the oven and fridge, and it’s easy to time everything so that all three are ready at the same time if you make them in right order.

Today we’ll tackle a heated quick and easy appetizer – warm artichoke dip.

My mom used to make this “go-to” appetizer for parties all the time when I was a kid.  

It only takes a few minutes to prep, and then heats in the oven without any hassle while you prepare your third appetizer.

So the next time you need to quickly whip up some appetizers, remember my rule of three and relax.  You have the perfect, hassle-free, hot appetizer to serve your guests.

Until our next meal,

Rebecca

Warm Artichoke Dip

Ingredients:

Warm Artichoke Dip

• 1 Can Quartered Artichoke Hearts, Drained
• ¾ Cup Mayonnaise
• ¾ Cup Parmesan Cheese
• 2 Cloves Garlic, Chopped

Directions:

1. Preheat oven to 325 degrees F.
2. Chop the artichoke hearts and mix them in a medium bowl with the mayonnaise, cheese and garlic.
3. Place mixture into a small baking dish, and bake uncovered for 20 minutes.
4. Stir and bake for 5 more minutes.
5. Stir one more time before serving, and serve hot with crackers.

Variations: Add two cups cooked chopped spinach before baking for a delicious spinach artichoke dip.  Or throw in some diced sun-dried tomatoes along with half a tablespoon of Italian seasoning.

You're thinking you'd like to see some of your friends this weekend.

And it's been a while since you've had people over.  You have a big party planned for next month, so you want to just have something simple this weekend.

A cocktail party!  Ok, that's do-able last minute.

Now the cocktails are easy.  But what about the apps?

This is a recipe I got from a Fine Cooking magazine this past recipe that I can't wait to serve at my next cocktail party.  My husband and I loved it, and ate a half pound of shrimp between us.  It's SO good!!

Not only does it taste amazing, and have a good satisfying crunch, it's totally easy to prepare ahead of time, and won't have to worry about keeping this appetizer warm/cold, serving it fresh so it doesn't get soggy, etc.  

It's by far the perfect "breaded" appetizer.

So the next time you want to throw an ad hoc cocktail party, go for it!  You have the perfect recipe for an appetizer that will get your guests totally excited for what's to come. 

Until our next meal,

Rebecca

Shrimp With Spicy Garlic Mayo and Breadcrumbs

Ingredients:

Shrimp With Spicy Garlic Mayo

• 1/4 Cup Olive Oil
• 4 Tbs Minced Garlic
• 2 Tsp Cornstarch
• 4 Slices Hearty White Sandwich Bread
• 1 Tbs Olive Oil
• 1 Cup Mayonnaise
• 1/3 Cup Chopped Fresh Cilantro
• 1/4 Cup Finely Chopped Scallion
• 1 Tbs Fresh Lime Juice
• 1 Tbs Minced Jalapeno
• 2 Lbs. Tail-On Jumbo Shrimp, Shelled and Deveined

Directions:

Breadcrumbs:

1. Heat the 1/4 cup olive oil in a small wok or saucepan over high heat until shimmering hot.
2. In a small bowl, mix the garlic with the cornstarch and a pinch of salt. Shake the bowl until there isn't any excess cornstarch.
3. Fry the garlic in the oil, stirring gently, until the garlic is light golden brown, about 1 minute.
4. Put the garlic on a paper-towel lined plate to absorb the excess oil, and cool to room temperature.
5. Heat the oven to 275 degrees F. Pulse the bread in a food processor until the crumbs are uniform in size.
6. In a large bowl, mix the crumbs with the olive oil until even coated. (Really easy if you use your fingers!)
7. Transfer the crumbs to a foil-lined baking sheet and bake, stirring once or twice, until golden brown, approximately 20 minutes.
8. Let the crumbs cool to room temperature, and then transfer them to a medium, shallow serving bowl and stir in 2 Tsp of the reserved fried garlic. (Save the remaining garlic for the mayo.)

Spicy Mayo:

1. In a small bowl, mix the mayonnaise, cilantro, scallion, jalapeno, lime juice, 1 teaspoon salt, and the remaining fried garlic.
2. Transfer to a small serving bowl.

Ready to Serve:

1. Cook the shrimp if they're not already cooked, and let them cool for 10 minutes.
2. Transfer the shrimp to a platter and serve them slightly warm or room temperature with mayo and breadcrumbs.

Tip: You can make the breadcrumbs and mayo up to 1 day ahead of time. Just store each separately in airtight containers, refrigerating the mayo.

The guests made up the perfect group.  Conversation flowed effortlessly ... everyone stayed late ... and raved about what a good time they had.

The wine selection was just right.

And of course the food turned out perfect!

In fact it the food was so good, everyone opted for seconds, so there aren't any leftovers.

Your only mistake?  You bought too much bread!  

You just never know with bread.  Sometimes the guests devour it, and other times it gets wasted.

But not today! This recipe turns day-old bread into a masterpiece. 

Now when you read this recipe, you may think ... really?!  

But this panzanella recipe is extremely tasty.  Think of it like cold pizza taken up a few notches ... an interesting twist on the classic mozzarella and tomato appetizer if you will.

I was skeptical when my good friend introduced me to it.  And was more than pleasantly surprised by its incredible flavor.

So the next time you have day-old bread, don't worry about wasting it.  You have the perfect recipe to turn it into something extraordinary.

Until our next meal,

Rebecca

Panzanella

Ingredients: 

Panzanella

• 4 Cups Cubed Whole-Grain Country Bread
• 3 Tomatoes Chopped
• ½ Red Onion, Thinly Sliced
• ¼ Cup Reduced-Sodium Fat-Free Chicken Broth
• 2 Tbs. Red Wine or Balsamic Vinegar
• ½ Tsp Salt
• ¼ Tsp Freshly Ground Black Pepper
• 1 Cup Mini Mozzarella balls, Quartered
• 1 Cup Roasted Red Pepper, Thinly Sliced
• 1/4 Cup Pepperoni, Thinly Sliced
• ¼ Cup Packed Fresh Basil
• 1 Tsp Chopped Thyme

Tip: Make sure you buy a dense multi-grain bread.  If you make this with something light and airy like french bread, the bread will just turn out soggy.

Your best friend and her beau are taking the leap!

You'd like to have the happy couple over to celebrate.

And a celebratory meal like this deserves something special.

A few courses perhaps! Indulgent foods that are rich and flavorful.

For the first course you'd like to serve something that is easy to make, but still goes alone with the theme of your dinner.

One of the nicest appetizers that comes to my mind is the classic crab cake.

In addition to being delicious and starting a dinner on a high note, they are super easy to make from scratch.

So the next time you're celebrating some exciting news, know that you have the first course down. You've got the perfect recipe for a starter that will show your friends just how much you care.

Until our next meal,
Rebecca

Classic Crab Cakes

Ingredients:

Classic Crab Cakes

• 16 Oz Crabmeat, Fresh or Pasteurized
• 1 Large Egg
• 1/4 Cup Mayonnaise
• 1 1/2 Tsp Dijon Mustard
• 1 1/2 Tsp Old Bay Seasoning
• 1 Tsp Fresh Lemon Juice
• 1/2 Tsp Worcestershire Sauce
• 1 1/4 Cups Plain Breadcrumbs
• 2 Tbs Unsalted Butter
• 1 Tbs Olive Oil

Directions:

1. Drain the crabmeat, and pick through for shells if necessary.
2. Put the crab in medium mixing bowl and set aside.
3. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt.
4. Scrape the mixture over the crab and mix gently until well combined.
5. Gently break up the lumps with your fingers, but do not over mix.
6. Sprinkle the breadcrumbs over the mixture, and mix them in thoroughly but gently. (Try not to turn the mixture into a mas - it should still be somewhat loose.)
7. Cover with plastic wrap and refrigerate for 1 to 3 hours.
8. Shape the crab mixture into 8 cakes about 1 inch thick.
9. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium meat.
10. When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
11. Cook until dark golden brown on the underside, about 4 minutes.
12. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

Tip: If you cut the recipe in half, go ahead and make the egg mixture at the full amount.  Then pour into a measuring glass, and only add half to the crab mixture.  It's a lot easier than trying to half the tiny ingredients.

You're sitting at work daydreaming about going on vacation.

Imagine you're on a cruise right now... 

You're sitting on the lido deck, sipping a pina colada out of a fresh carved pineapple.

The sun is shining and warm against your skin.  

There's a nice breeze blowing.  Just enough to keep you from getting too warm.  But not blowing too much where your magazine doesn't stay on the page you're reading.

In a couple of hours you'll be sitting down to dinner.  Perhaps tonight you'll have the caribbean shrimp appetizer.

Ok, snap back into reality.  You're not on a cruise.

But get excited because tonight you're going to bring the taste of the caribbean to your dinner table!

This caribbean shrimp recipe makes for a beautiful and tasty appetizer, and can also be turned into a healthy dinner by adding a small salad.

And while this recipe calls for fresh mango and papaya, it's also good with pineapple and other tropical fruits.  

You can even make it really fast by using canned tropical fruit.  It's equally delicious and impressive.

So the next time you wish you were on a caribbean cruise and aren't able to book one, go ahead and pretend that you are.  You have the perfect recipe to start off your dinner menu with caribbean flair.

Until our next meal,

Rebecca

Caribbean Shrimp

Ingredients:

Caribbean Shrimp

• 1 Can (4 oz) Chopped Jalapeno Chilies
• 3 Tbs Lime Juice
• 2 Tbs Honey
• 2 Tsp Jerk Seasoning
• 2 Pounds Cooked Peeled and Cleaned Large Shrimp
• 1 Medium Mango or 2 Medium Peaches
• 1 Medium Papaya

Directions:

1. Drain chilies in a strainer.
2. Make a marinade by mixing the chilies, lime juice, honey and Jerk seasoning in a large container with a tight fitting lid.
3. Add the shrimp, close the lid, and shake until the shrimp are coated
4. Cover and refrigerate 1 hour, stirring occasionally.  
5. In the meantime, cut the mango and papaya into 1/2-inch pieces. 
6. When ready to serve, add the mango and papaya to the shrimp and give the container one last shake to mix all ingredients.

Tip: Can't find Jerk seasoning?  Make your own by combining 1/2 teaspoon ground allspice, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme leaves.  Add 1/8 teaspoon each of ground red pepper (cayenne), salt and sugar.

The night where men "bond" over beer, junk food, and bodily functions. 

Not quite the same as our lovely ladies night, where we share intimate stories and grow deeper friendships over a bottle of wine (or three).  But important male bonding nonetheless.

And at two in the afternoon on a Saturday, your man tells you that eight of his buddies will be coming over in just a few hours.  They had originally planned on coming around eight later that night, but thought they'd move it up, and just eat dinner at your place. 

But don't worry.  You don't have to do anything he tells you.  "They'll just figure something out."

Then he looks at you with those sweet adoring eyes and says:

"But if you'd like to make something, I'm sure all the guys would really appreciate it."

I know what you're thinking at this point: Sucker

But I can't help it.  I love to feed people -- it's a curse.  And at the same time I consider it a gift.

So I rattle off a few ideas, and then hit the perfect recipe.  .

Simply whip up a batch of meatballs, put them in a crock pot with some sauce, and serve them up with some hoagies and mozzarella slices.

They'll last all night until without needing any further attention from you.  You'll get the glory for feeding all the guys on such short notice.  And tomorrow you can make some quick pasta and have dinner ready in minutes with the extra meatballs you'll put away before the guys even arrive.

So when your man asks you to whip up something for his eight buddies, who are coming over in the next few hours, simply smile back and say "sure honey."  I have the perfect recipe.

Until our next meal,

Rebecca

Homemade Meatballs

Homemade Meatballs

Ingredients:

• 1 medium onion
• 1 pound ground beef
• 1/3 cup dry bread crumbs
• 1/4 cup milk
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 egg

Directions:

1. Heat the oven to 400 degrees F.
2. Peel and finely chop the onion. (Or use dried onions - they work just as well!) Mix the onion, beef, bread crumbs, milk, garlic powder, pepper and egg in a large bowl with your hands.  Really get in there and mix it up!   And then shape the mixture into thirty one-inch meatballs.
3. Place the meatballs in an ungreased rectangular pan.  Bake uncovered about 15 minutes or until beef in center of meatball is no longer pink and juice of the beef is clear.

At this point it's up to you how you want to serve them. 

For a guys night (or even a casual party), I recommend throwing them into a crock pot with a few jars of sauce and some fresh chopped garlic, and leaving it on low for the rest of the night.  Set some hoagie rolls, sliced mozzarella cheese, and some parmesan out with a stack of paper plates.  Your man and his friends will be good for the night.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!