Nellie & Phoeb's

Design, Food, Kids, Laughter, Love...

Let's Party: Bridal Shower

A Beautiful Shower for a Lovely Friend

This was honestly, the best bridal shower I have ever been to! I was so happy to help plan it, cook for it & be a part of it! There were 6 of us that helped put it together, which lightened the load for everyone. We had a Pinterest shower idea board, to help collect inspiration, & it worked out fabulously.
 
We had each guest bring one of their favorite photo's with the bride & strung them across Jenny's chalkboard wall, surprisingly everyone remembered to bring a pic or two!
 
 
 We did a mimosa, juice, & water station, complete with a canvas of the happy couple (Canvas photo creds to Jenny Collier.)

The mint striped paper straws with gold flags, were my party fav. They were to cute not to get their own photo!

Fruit & yogurt parfait bar. 

 

  Fruit & donut skewers.
 


 Sticker monogrammed plastic cups & the cutsie straws.

 Champagne for celebrating!


 Monogrammed cupcakes with gold foil wrappers.


Jenny made the table center pieces, they were gold spray painted mason jars with fresh pink hydrangeas.
 
 The main dish was a selection of two breakfast casseroles.
 
Make ahead brunch bake with potato, egg, green chilies, sausage, & cheddar cheese.
 
Recipe
Ingredients:
9 eggs
Hash brown patties, enough to cover bottom of pan
1 can evaporated milk
1 cup grated cheddar cheese
1 small can green chilies
1 pound cooked crumbled breakfast sausage
 
Directions:
Add a layer frozen hash brown patties to the bottom of a greased baking dish.
Beat eggs & evaporated milk, stir in green chilies, & pour mixture over the hash browns.
Top with cooked sausage & cheddar cheese. Refrigerate overnight.
Bake at 350 degrees for 45-60 minutes, until all the liquid on the top has dissipated.
 



 Make ahead brunch bake with potato, egg, feta, roasted red pepper, & artichokes.
 
Recipe 
Ingredients:
9 eggs
Hash brown patties, enough to cover bottom of pan
1 can evaporated milk
1 small tub crumbled feta
1 diced roasted red pepper
1 can drained chopped artichoke hearts
 
Directions:
Add a layer frozen hash brown patties to the bottom of a greased baking dish.
Beat eggs & evaporated milk, & pour mixture over the hash browns.
Top artichoke hearts, red pepper & feta. Cover & refrigerate overnight.
Bake at 350 degrees for 45-60 minutes, until all the liquid on the top has dissipated.
 
I recommend letting the artichokes drain in a strainer for a few minutes before chopping them & adding them to the dish, they hold quite a bit of liquid. Also, letting them sit overnight, helps the potatoes to meld with the egg mixture & become one cohesive dish. The potatoes don't get soggy, like they have when I've tried similar crock pot breakfast casseroles. This is really a delicious brunch, we will be adding it to our holiday food menu every year! Bonus, it reheats beautifully (in the microwave).
 
These recipe inspirations are from Joys Hope.
 

No party is complete without a party favor! Jenny made these adorable sweet tea to-go favors, they were filled with a cold brew tea bag & sugar cubes, & adorned with a paper straw attached with washi tape. CUTE!!!
 


2 comments

  1. Hey There, new follower here :) Can't wait to stalk through your blog more!

    I just had to tell you this is the cutest bridal shower I've seen! Love all of the details and those breakfast casseroles look so delish, thanks for sharing the recipes!!

    Lizzie
    www.multipurposemama.com

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    Replies
    1. Hi Lizzie, thanks for stopping by!!! Thank you so much, we had lots of fun putting it together. You will LOVE the casseroles, be sure put them on your holiday menu:)

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