No two brides are alike, so the appetizers served at a bridal shower should be as unique as the bride is. The next time you’re asked to throw — or take part in — one of the bride’s special days, pass along a few of these recipes from a food giant from across the pond: Kraft. Famous in Canada, these recipes are quick and easy to whip up — and they’re absolutely delicious.
Make a note: Though these recipes call for Kraft products, you can replace them with generic versions from your grocery store.
Spring Veggie Pizza Appetizer
- 2 packages(8 ounces each) refrigerated reduced-fat crescent dinner rolls
- 1 tub (8 ounces) Philadelphia 1/3 Less Fat than Cream Cheese
- 1/2 cup Miracle Whip dressing
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1 cup each chopped sugar snap peas and quartered cherry tomatoes
- 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
- 3 green onions, chopped
- Heat oven to 375 degrees F.
- Unroll each package of dough into two rectangles. Press onto bottom and up sides of 15 x 10 x 1-inch pan, firmly pressing seams and perforations together to seal.
- Bake 11 to 13 minutes or until golden brown; cool.
- Mix reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust.
- Top with remaining ingredients. Refrigerate two hours.
Baked Crab Rangoon
- 1 can (6 ounces) white crabmeat, drained, flaked
- 4 ounces (1/2 of 8-ounce package) Philadelphia Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup Kraft Light Mayo Reduced-Fat Mayonnaise
- 12 wonton wrappers
- Heat oven to 350 degrees F.
- Mix first four ingredients.
- Place one wonton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
- Bake 18 to 20 minutes or until edges of cups are golden brown and filling is heated through.
Cool Lime Shrimp Bites
- 1/4 cup Kraft Real Mayo Mayonnaise
- 1/4 cup Breakstone’s or Knudsen Sour Cream
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/2 pound cooked shrimp, coarsely chopped
- 24 Ritz Crackers
- 1/4 cup chopped seeded tomatoes
- 2 tablespoons chopped cilantro
- Mix first four ingredients in medium bowl. Stir in shrimp.
- Spoon onto crackers; top with tomatoes and cilantro.
Quick Tip: As with most shellfish, fresh shrimp should be cooked briefly to avoid a tough, rubbery texture. If precooking for a recipe, add the peeled and deveined shrimp to a pot of boiling water and cook just until they turn pink and begin to curl — only a few minutes. Drain and rinse under cold water.
Angel Lush Cupcakes
- 1 package (16 ounces) angel food cake mix
- 1 package (3.4 ounces) Jell-O Vanilla Flavor Instant Pudding
- 2 cans (8 ounces each) Dole Crushed Pineapple in Juice, undrained
- 1 cup thawed Cool Whip Whipped Topping
- 2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)
- Heat oven to 375 degrees F.
- Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 minutes or until tops are golden brown and cracks feel dry.
- Cool cupcakes in pans 10 minutes; remove to wire racks. Cool completely.
- Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
- Top with berries.
Quick Tip: If you can’t bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.