If you know a couple of engaged lovebirds who love spending time in the great outdoors, throw them an outdoor-themed wedding shower. It’s a simple theme that lends itself to all sorts of creative menu and decorating ideas, which are all fairly easy to execute. One main point of being outdoors – camping specifically – is to reconnect with nature and get back to the basics of life. So look to natural decorations and hearty foods you guests can enjoy without much hassle.
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1 bunch fresh asparagus
1 teaspoon sea salt
3 ounces prosciutto
1/2 block cream cheese, softened
2 tablespoons fig preserves
Preheat oven to 375. Sprinkle asparagus with sea salt then roast for 8 minutes. Let cool. Mix the cream cheese and fix preserves until well blended. Cut prosciutto slices in half to make two strips each. Spread cream cheese mixture on each strip. Lay each asparagus spear on a cutting board. Place a prosciutto strip at a 45 degree angle to the asparagus and tightly roll each spear across the board, wrapping it in prosciutto. Repeat with each asparagus spear. Place the asparagus back in the oven for another 6 to 8 minutes. Serve warm.
Snack Pizzas (Recipe courtesy of Joy Nell Griffin)
2 lbs. ground chuck
2 lbs. Owen’s hot sausage
1 teaspoon garlic salt
1 teaspoon celery salt
Salt and pepper to taste
2 bunches green onion, chopped finely
2 lbs. Velveeta, cubed
Wheat rolls or honey wheat bread or cocktail rye bread (2 loaves)
Brown both meats in a heavy skillet, blending well. Season with garlic and celery salt and add black pepper and salt if desired. Drain well. Chop green onions and cube cheese while meat is draining. Add onion and cheese to drained meat and stir well. Place over medium to low heat, stirring occasionally, until all cheese is melted. Set aside to cool. Slice rolls into 3/8-inch slices or cut honey wheat bread slices into 4 rounds.
Mound about a tablespoon of meat on top of each slice of bread. Place on cookie sheets lined with wax paper and place in freezer until firm. Remove from the tray and place in large plastic bags and keep frozen until ready to use. When ready to eat, heat in 350 degree oven for 10 minutes if thawed, or 15 minutes if frozen or until browned. Yields 150 snacks (May halve recipe successfully).
Frozen Hot Chocolate S’more Shakes
4 sheets graham crackers, divided
2 Tbsp chocolate syrup
6 large marshmallows
1/4 cup Kahlua liqueur
4 large scoops vanilla bean ice cream
1 packet of hot chocolate mix
6 mini marshmallows
In food processor, grind up the ½ sheet the graham crackers into fine crumbs and add to a shallow bowl. Pour the chocolate syrup into another shallow bowl. Dip the rims of two drink glasses into syrup. Be sure to coat the rim well then dip in the graham cracker crumbs. Set glasses aside.
Meanwhile, preheat broiler, lay large marshmallows on small baking pan lined with parchment paper. Broil the marshmallows just until toasted; about 3 to 5 minutes. Set aside.
In a blender, combine the liqueur, ice cream, hot chocolate mix, the remaining graham cracker crumbs and the small marshmallows. Blend until smooth. Pour milkshake into the two glasses, top with toasted marshmallows and drizzle with additional chocolate syrup, if desired. Serve immediately. Makes two, half pint servings.