Make Ahead Menu for Your Baby Shower

Use a Use a Make Ahead Menu if You’re Short on Time

A make ahead menu is the way to go if you don’t have much time to prepare on the day of the shower, or if you just want to be relaxed when your guests arrive instead of working up a sweat in the kitchen.

A platter of assorted pinwheels is a great make ahead dish. They can be made the day before and just set out right before the baby shower. The possibilities are endless for the stuffing of these pinwheels. I would make three different varieties and serve them on a three-tiered serving plate, but you could also serve each on its own serving plate, or even mix them on a large platter.

Make Ahead Menu

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Turkey Club Pinwheels
Pickle Pinwheels
Mediterranean Pinwheels
Fruit Sampler with Raspberry Dip and Caramel Dip
Baked Olive-Cheese Balls
Baby Shower Cake of your choice

Punch

Coffee or tea as desired

 

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Turkey Club Pinwheels

• 12 (10 inch) flour tortillas
• 1 (8 ounce) package cream cheese, softened at room temperature
• 1 head lettuce
• 1 pound sliced deli-style turkey
• 1 jar of bacon bits
• 2 cups minced tomato

1. Spread cream cheese evenly over the tortillas.

2. Top the cream cheese with lettuce leaves.

3. Arrange the turkey slices evenly on top of the lettuce.

4. Sprinkle the bacon bits and tomato over the turkey slices.

5. Roll the tortillas into tight logs. Cut the wraps into bite-sized pinwheels and secure with toothpicks, if needed.

6. Place on a baking sheet to store in the refrigerator and wrap the entire pan in plastic wrap. When ready to serve, just place the pinwheels on a serving plate.

Pickle Pinwheels

• 1 (32 ounce) jar whole dill pickles
• 1 (8 ounce) package cream cheese, softened at room temperature
• 1 pound sliced ham
• 10 (6 inch) flour tortillas

1. Spread cream cheese evenly over the tortillas.

2. Arrange the ham slices evenly on top of the cream cheese.

3. Spread another layer of cream cheese over the ham.

4. Place a pickle on each tortilla, roll tightly, then slice the roll into pinwheels and secure with toothpicks, if needed.

5. Place on a baking sheet to store in the refrigerator and wrap the entire pan in plastic wrap. When ready to serve, just place the pinwheels on a serving plate.

Mediterranean Pinwheels          

• 12 (10 inch) flour tortillas
• 1 (8 ounce) package cream cheese, softened at room temperature
• 8 oz. crumbled feta cheese
• 2 cucumbers, peeled and sliced very thin
• 1 jar pitted Kalamata olives, sliced or chopped
• 2 cups minced tomato

1. Prepare the cucumbers by peeling and slicing thin. Then liberally sprinkle salt over the cucumbers and let the mixture set for about 20 minutes. Then rinse the cucumbers under cold water and drain well. Spread out on towels and blot dry.

2. Spread cream cheese evenly over the tortillas.

3. Sprinkle the feta cheese over the top of the cream cheese.

4. Lay the prepared cucumbers evenly over the feta cheese.

5. Sprinkle the olives, then the tomatoes over the cucumbers.

6. Roll the tortillas into tight logs. Cut the wraps into bite-sized pinwheels and secure with toothpicks, if needed.

7. Place on a baking sheet to store in the refrigerator and wrap the entire pan in plastic wrap. When ready to serve, just place the pinwheels on a serving plate.

Fruit Sampler with Dips

A fruit tray is appreciated by everyone and a sweet complement to the savory pinwheels. You can cut up the fruit yourself (just make sure to sprinkle the fruit with lemon juice to prevent it from turning dark), or you can buy a fruit tray that already has the fruit cut into bite-size pieces. Offer a couple of dips and you have a hit on your hands. Here’s two of my favorite fruit dips.

Raspberry Dip           

• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tablespoon raspberry extract
• 1/2 cup fresh raspberries for garnish

1. With an electric mixer, blend the sour cream, cream cheese, powdered sugar and raspberry extract until smooth.

2. Place in a serving bowl and garnish with fresh raspberries.

3. Chill in the refrigerator until you are ready to serve.

Caramel Dip            

• 1 (8 oz.) pkg cream cheese, softened
• 3/4 cup brown sugar, firmly packed
• 8 oz. sour cream
• 2 tsp. vanilla
• 2 tsp. lemon juice
• 1 cup cold milk
• 1 (3.4 oz.) pkg. instant vanilla pudding mix

1. In a mixing bowl, beat the cream cheese and brown sugar until smooth.

2. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition.

3. Place in a serving bowl and chill in the refrigerator until you are ready to serve.

 Baked Olive-Cheese Balls      

• 1 cup Cheddar Cheese, Grated
• 2 tablespoons Unsalted Butter, Softened
• 1/2 cup Flour
• 1/8 teaspoon Cayenne Pepper

1. Drain olives and pat dry with towels.

2. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed.

3. Drop the dough by tablespoons on wax paper and wrap or mold each piece of dough around an olive, covering it completely.

4. Place on a baking sheet and cover with plastic wrap. Store in the refrigerator until the party.

5. A half-hour before the party, set the baking sheet out to come to room temperature.

6. Bake in the middle of a preheated 400 degree oven for 15 minutes or until golden. Serve warm.

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