Christmas Standard Delivery Deadline 12/18
: :
Get up to 50% Off! Code: MXSHIP Ends: 12/12 Details
Apply
  1. Help

Ashley's Bridal Shower Book

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Ashley's Bridal Shower Book - Page Text Content

S: Ashley's Bridal Shower

BC: Best Wishes to the Muendleins

FC: I love you | The Muendleins July 3, 2010

1: Contents Page 5- 7 Guests Page 8- 11 Gifts Page 12- 23 Photos Page 24- 27 Advice Page 28- 36 Recipes | Bridal Shower | Sunday, June 6, 2010

2: Happy Valentine's Day!

3: My Favorite Valentine

4: Guestbook

6: GUESTS

8: FROM | GIFT

9: GIFT | FROM

10: FROM | GIFT

11: GIFT | FROM

24: Advice

25: Advice

26: Advice | Advice

27: I love you! | Advice

28: Banana Bread from Kendra Belleville 1/2 cup butter, melted 1 cup white sugar 1 1/2 cups all-purpose flour 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup sour cream 1/2 cup chopped walnuts (optional) 2 medium bananas, sliced Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. In a large bowl, stir the melted butter & sugar. Add the eggs & vanilla, mix well. Combine the flour, baking soda & salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F for 60 minutes, or until a tooth ick inserted into the center comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. ............................................................ | Breakfast | Hash Brown & Sausage Caserole from Brittany DeBolt 1 lb. ground turkey 1/4 chopped onion 5 eggs, lightly beaten 2.5 cups frozen cubed hash browns (not thawed) 1.75 cups milk 2 cups (8oz) shredded Cheddar cheese 1/4 tsp. each salt & pepper 1 cup all-purpose baking mix Preheat oven to 350 degrees. Brown turkey with onion in large skillet over medium heat for 5 minutes then add hash browns. Cook until turkey is browned & potatoes are lightly browned. Drain mixture on paper towels. Spoon into a lightly greased 13 x 9 inch baking dish. Whisk together eggs, shredded cheese, milk, baking mix, salt, & pepper. Pour evenly over sausage mixture, stirring well. Bake uncovered for 30 minutes or until a wooden toothpick into the center comes out clean. Remove from the oven, and let stand 5 minutes then serve immediately.

29: Breakfast Pizza from Mom 1 lb. bulk pork sausage 5 eggs 1 package of 8 Crescent Rolls 1 cup frozen loose pack hash browns 1 cup shredded cheddar cheese 2 tbs. grated Parmesan 1/4 cup milk 1/2 tsp. salt 1/8 tsp pepper Cook sausage in large skillet until brown. Drain well. Separate crescents. Put in pizza pan to form crust, Seal perforations. Sprinkle sausage on top of crust. Then sprinkle hash browns too. Add the shredded cheese on top. Mix eggs, milk, salt, and pepper together. Pour over the pizza. Sprinkle Parmesan cheese over ingredients on top of crust. Bake at 350 degrees for 15-20 minutes. It bakes pretty quickly so be careful! .......................................................... | Stuffed French Toast from Julie Krausz 8 slices of bread 2 (8oz) packages cream cheese 12 eggs 2 cups milk 1/3 cup maple syrup fresh or frozen strawberries additional syrup fro serving Spray a 9 x 13 pan with cooking spray. Cut bread into 1 inch cubes. Place 1/2 of the cubes in the pan. Cube the cream cheese then lay them over the bread cubes. Cover the cream cheese cubes with the other 1/2 of the bread cubes. Beat eggs & milk then pour over bread/cream cheese cubes. Pour the maple syrup over the mixture. Cover with plastic wrap and refrigerate overnight. The next morning bake at 375 degrees for 45 minutes. | Ham & Cheese Oven French Toast from Brittany DeBolt 12 sandwich bread slices 12 (1oz each) ham slices 3 large eggs 6 (1oz each) Monterey Jack cheese slices 1/2 cup milk Preheat oven to 425. Lay out 6 bread slices & stack on 1 ham slice then 1 cheese slice then 1 more ham slice on each piece of bread. Add another piece of bread on top. Whisk together the eggs and milk. Dip each sandwich into the mixture, coating both sides. Place sandwiches 2 inches apart on a greased baking sheet. Put another greased baking sheet on top of the sandwiches. Bake 15-20 minutes until golden & serve immediately. ..........................................................

30: Creamy Salad Dressing In a blender combine: 1 cup vegetable oil 1 cup sugar 1 cup white wine vinegar 1/2 cup mayo 1 T Dijon mustard 1 T black pepper 2 tsp salt 1 clove garlic (diced) 1 or 2 green onion (chopped) .......................................................... | 7 Layer Salad from LaVonne Schwartz 1 head lettuce 1 cup diced celery 1/2 to 1 cup diced onion 1 cup grated Parmesan cheese 1/2 package crisp bacon- crumbled 4-5 tbsp. sugar 1 cup Hellman's mayonnaise Mix sugar & mayo together. Layer each ingredient in the order listed. Top with sprinkles of bacon. Let sit in refrigerator 3-4 hours. Do not let sit overnight, Top with dressing directly before serving. .......................................................... | Strawberry Feta Salad from Aunt Melanie 1 bag Romaine Lettuce Mix 1 pint Strawberries- sliced 1 small red onion or green onions- chopped 8 oz sliced almonds 1 container feta cheese 1 bottle poppy seed dressing (any brand) Mix first 5 ingredients then top with Poppy seed dressing and toss directly before serving. ........................................................... | Salads | Sweet Italian Salad from Lisa Helms Salad: Dressing: 1 head iceberg lettuce 2 pkg good seasons Italian Dressing 1 head romaine lettuce 1/4 c. white wine vinegar 8 pieces fried crumbled bacon 1/4 c. olive oil (Bertolli) 1 bunch chopped green onions 2 Tbs water cup grated parmesan 1/4 cup sugar 1/3 cup romano Mix above in the blender. 1 cup provel (strings) Toss with salad before serving. If you’re not going to eat it all only mix dressing on the lettuce you plan to eat.

31: Appetizers | Chicken Enchilada Dip from LaVonne Schwartz Mix together & put in a crockpot: 2 cans white meat chicken 8oz cream cheese 8oz mayo 8oz shredded cheddar cheese 8oz diced green chiles ................................................. | BBQ Muffins from Brittany DeBolt 1 lb. ground turkey, 2 cans refrigerated buttermilk biscuits, 1/2 cup ketchup, 3 Tbsp. brown sugar, 3 tsp. apple cider vinegar, 1/2 tsp. chili powder, shredded Cheddar cheese Preheat oven to 375 degrees. Brown ground turkey. Drain and pat dry with paper towels. wipe the skillet clean and return turkey to skillet. Stir in ketchup, brown sugar, apple cider vinegar, and chili powder. Separate the biscuits and flatten by hand. Grease a large or mini muffin pan, Press each flattened biscuit into a cup (either size works well). Spoon the meat mix into the biscuit-muffin cups. Bake at 375 for 15 minutes and pull the pan(s) out. Sprinkle the tops with Cheddar cheese and bake 5 more minutes until cheese melts. Cool in pan on a wire rack for 5 minutes. ................................................. | Crunchy Onion Chicken Tenders from Pat Zagar 2 cups (4 oz) French's Original or Cheddar French Fried Onions, 2 Tbsp. flour, 1 lb. chicken tenders, 1 large egg- beaten Crush French Fried onions with flour in plastic bag. Dip chicken tenders into egg; coat in onion crumbs. Bake 15 minutes at 400 degrees until chicken is fully cooked.

32: Shrimp Casserole from Susie McCall 1 (12 oz) pkg frozen shrimp 1 (10 oz) pkg frozen cauliflower 1/2 cup milk 1 (10 oz) can cream of mushroom soup 1 cup grated American processed cheese Grease a 1 quart casserole. Start oven at 375 degrees. Cook shrimp and cauliflower according to pkg directions. Drain well. Stir milk into soup. Add cheese and slowly bring mixture to boil, stir constantly. Add shrimp, cauliflower t the soup mixture. Spoon into the prepared casserole. Bake 25 minutes. ......................................................... | Entrées | Broccoli, Cheese, & Rice Casserole from LaVonne 20 oz frozen chopped broccoli A large jar Cheez Whiz 2 cans cream of celery 2 cups rice A stick of butter 1/2 cup chopped onion Cook rice as directed on box. Sautee onions in melted butter until soft. Add broccoli & stir. Then add soup & cheez whiz. Stir on low until cheez whiz is melted. Add rice and stir. Grease sides & bottom of 9 x 13 dish and bake at 350 degrees for 30 minutes. ............................................................ | Steak N Shake Chili from Lisa Helms 1.5 pounds ground beef, 1 pkg lipton dry onion soup, 1.25 cup of water, 21 oz Bushes Red Kidney Beans (undrained), 1 small tomato paste, 1 (8oz) tomato sauce, 2 tsp cumin powder, 1 Tbs chili powder, 1/2 tsp fresh ground pepper, 2 tsp cocoa, 8 oz coke cola Brown hamburger, drain. Return to pan add soup mix and water, simmer for 20 minutes. Add remaining ingredients and simmer until heated through. I make in the morning for dinner- tastes better if it sits.

33: The Best Lasagna Recipe from Katie Nicholson For the sauce: 1 lb ground beef, 3 sect. garlic, 1 tsp sweet basil, 1/2 tbs oregano, 1 1/2 tsp salt, 1 can (15 oz) Hunt's tomato sauce with tomato bits, 2 cans 6 oz tomato paste. Brown the meat, add ingredients. Cover and summer on low heat for 20 mins. For cheese layer: 1 lb cottage cheese (small curd), 1/2 cup grated parmesan, 1 tbsp parsley flakes *Keep 12 lasagna noodles in cold water until ready to use and then cook according to directions. Butter dish or pan. Line bottom with 4 noodles. Spread 1/3 of the cheese mix Spread 1/3 of the sauce mix Line with 4 of the noodles and repeat 2 more times Top with shredded mozarella Bake at 350 degrees for about 30 mins. Cheese will be melted on top, lasagna bubbly. ................................................................... | 3 Cheese Chicken Penne from Brittany DeBolt 16 oz box of Penne pasta, Dash of olive oil, Spray canola oil, 1 medium chopped red pepper, 2 cups chopped fresh spinach, 1/2 Tbsp. dried oregano, 1/4 tsp pepper, 24 oz low fat cottage cheese, 2 (13 oz) cans of chicken, 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 3/4 cup milk, 1 (10.75 oz) can cream of chicken, undiluted (mushrooms and onion were omitted for Chris... Feel free to add) Cook Pasta as directed then drain. Spray a large skillet with canola oil and heat the chopped red pepper, spinach, chicken, oregano, pepper, onion & mushroom if added. After a minute pour a dash of olive oil into the skillet and toss the mixture to cook thoroughly. It will take about 5 minutes. While that cooks, use a food processor to puree the cottage cheese until very smooth. Combine cottage cheese, skillet mixture, cooked pasta, cheddar cheese, Parmesan cheese, milk, & soup in a big bowl & stir well. Spray a 2 quart baking dish with canola oil then spoon mixture into the dish. Bake 375 degrees for 20 minutes. Take the dish out, top with more cheddar cheese and Parmesan cheese to your liking. Put back into oven for 5 minutes & serve immediately.

34: Meatloaf 2 pounds ground beef, 1 package lipton onion soup, 1 egg, 1/2 cup bread crumbs, Enough milk to make moist, 1/4 cup ketchup Mix all above ingredients in a large mixing bowl. Form into a loaf and place in a foil lined pan (spray with pam) cover loaf with ketchup and bake at 350 for 35 to 40 minutes. ...................................................... | Pasta Con Broccoli from Lisa Helms 4 oz fettucini (cooked), 1 c. heavy whipping cream, 2 Tbs butter, 1/2 tsp minced garlic, 1/2 cup frozen broccoli (microwaved), 1/4 cup sliced mushrooms, 1/4 cup parmesan cheese Saute garlic in butter add whip cream mix. Add parmesan, broccoli, & mushrooms. Stir in pasta, bring to a boil and serve. ...................................................... | Chicken Enchilada Casserole from Lisa Helms 1 large onion- chopped, Garlic powder to taste, 1 can chopped green chiles, 1 can cream of chicken soup, 1 cup milk, 1 cup water, 2 cups Colby Jack cheese, 2 chicken breasts cooked, 1 package of small flour tortillas Mix onion, garlic, milk, water, and soup then cook in pot on top of the stove until onion is clear. Remove from heat and add chiles and chicken. Cook tortillas per package in microwave. Spray 9 x 13 pan with Pam, layer ingredients as follows: tortillas, soup mix, cheese, tortillas, soup mix, cheese. Bake at 350 until hot about 20-30 minutes. *** I always double the recipe to make it thicker. ...................................................... | Spicy BBQ Sauce with Ham from Karen DeBolt 8 oz tomato sauce, 1 tsp chili powder, 1.2 cup ketchup, 1/4 cup dark corn syrup, 1/2 cup vinegar, 1/2 cup water, 1/2 cup brown sugar, 1 Tbsp cornstarch Combine the first 7 ingredients together in a saucepan. Bring to simmer, stirring occasionally. Combine cornstarch & 2 Tbsp BBQ sauce. Add to saucepan & continue to cook over low heat until thickened (about 15 minutes). Add slices of ham & heat. | More Entrées

35: Desserts | Chocolate Chip Brownies from Sharon Milley 2 packages Honey Graham crackers, coarsely crushed (or 3 cups crumbs) 2 cans Eagle Brand condensed milk 12 ounces Nestle's semi-sweet chocolate chip morsels A little powdered sugar (optional) & 1 cup chopped walnuts (optional) Grease 9” x 13” pan very well, line with waxed paper, and grease well again. Stir graham cracker crumbs, walnuts, and chocolate chips. Add Eagle Brand condensed mild and stir until moist. Pour into greased pan. Bake at 350 degrees F for 40 minutes. Remove from oven and let stand for 10-15 minutes, then turn out of pan and remove waxed paper. Sprinkle with powdered sugar (optional, but good). Cut into squares ( about 48). | Rocky Road Candy from Aunt Dotsie 1 12-ounce package Nestle's semi-sweet chocolate chips (2 sparse cups) 2 cups pecans chopped very coarsely (big chunks) 1 can Eagle Brand sweetened condensed milk 1 10.5 ounces miniature white marshmallows (about 5 large cups) 2 Tablespoons butter or margarine In top of double boiler or low heat, melt butter, condensed milk, & chocolate chips. Combine marshmallows & pecans in separate bowl & fold in chocolate mixture until everything is covered in chocolate mixture. Grease 9x13 pan with margarine, line with waxed paper, & grease again with margarine. Pour prepared ingredients into prepared pan. Chill for 2 hours or until firm. Remove from pan, peel off waxed paper, and cut into squares. It says to store at room temperature, but Sharon wraps & refrigerates. Aunt Dotsie also makes the candy twice as thick by using a smaller pan. ........................................................ | Gooey Butter Cake from LaVonne Schwartz Spray 10 x 13 pan with Pam. Mix and put in pan: 1 yellow cake mix, 1 stick butter, 3 eggs Mix and pour on top: 8 oz cream cheese, 1 egg, 1 box powdered sugar Bake at 350 degrees for 30-35 minutes .........................................................

36: Creamsicle Punch from Susie McCall 2 cups cold milk 1 cup (1/2 pint) vanilla ice cream 1/4 cup triple sec or other orange liquor 1 can (6 oz) frozen orange-juice concentrate Combine ingredients in blender; puree until frozen juices are smooth and well blended. Serve immediately. Or store in freezer for up to an hour, blending again before serving. Pour into chilled punch ups. Makes 6 (6 oz ) servings. | Cheesecake from LaVonne Schwartz Spread 1 package crescent rolls in pan, sprayed with Pam. Mix and put in pan: 3 (8 oz) packages cream cheese, 16 oz sour cream, 1.5 cups sugar. Sprinkle top with cinnamon then bake at 350 degrees for 30-35 minutes. | Puppy Chow from LaVonne Schwartz Melt together: 1 cup peanut butter, 12 oz chocolate chips, & 1 stick butter. Stir in 12 oz Crispix cereal until well coated. Put 1 box powdered sugar in paper bag and mix coated Crispix in the powdered sugar. Shake until all is coated with sugar. | Oatmeal Pudding Cookies from Carol Twesten 1.25 cup unsifted flour, 1 tsp baking soda, 1 cup butter- softened, 1/4 cup granulated sugar, 1 cup raisins or nuts or chocolate chips, 3.5 cup quick cooking oats, 1 package instant vanilla pudding, 2 eggs, 3/4 cup packed brown sugar Combine flour with baking soda. Mix better, sugars, & pudding in a large bowl. Beat until smooth & creamy. Beat in eggs. Gradually, add flour mixture. Stir in oats & raisins or substitute. Drop by rounded tsp. onto an ungreased baking pan 2 inches apart. Bake 375 degrees for 8-10 minutes. Makes about 4 dozen.

Sizes: mini|medium|large|super size
Default User
  • By: Brittany D.
  • Joined: almost 7 years ago
  • Published Mixbooks: 6
No contributors

About This Mixbook

  • Title: Ashley's Bridal Shower Book
  • Tags: None
  • Started: almost 7 years ago
  • Updated: over 6 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order