Hi Toni,

How exciting, you will be hosting a bridal luncheon!! Here are some "tried and trues" from my kitchen that will have all guests smiling and coming back for the recipes!! They are all easy and delectable!! I have included 2 beverage recipes using alcohol and one without. Also, included are the recipes I would use in a Bridal Shower, I don't know how many ladies will be attending but it is always better to have more than less, at least the leftovers are delicious! I always have buffet style when there is more than 8, have plenty of fresh flowers in vases around and lots of fun games to entertain the guests! Enjoy!!Early Morning Peach Fuzz Buzz

makes 8 drinks

4 med. ripe peaches
6 oz. frozen pink lemonade
6 oz. rum
4 oz. vodka
ice

Cut up the peaches, leaving the peal on.

Place in a blender with all ingred. Blend til smooth. Strawberry Sparklers

makes 6-8 drinks

2 1/2 c. freshly squeezed orange juice
10 oz. frozen strawberries, partially thawed
1 bottle dry champagne, chilled
whole strawberries for garnish

Put berries and juice in the blender and blend. Pour into a pitcher and refrigerate. Just before serving, add champagne and stir gently. Garnish with a berry.Here's a non-alcoholic punch recipe, just in case!!Ginger Almond Iced Tea
yields 3 qts.
1 c. boiling water
5 reg. size tea bags
1 c. sugar
4 c. water
1/2 c. lemon juice
1 t. vanilla extract
1 t. almond extract
1 qt. ginger ale, chilled
Pour boiling water over tea bags, cover and steep 5 mts. Remove tea bags, squeezing gently. Stir in sugar and next 4 ingredients, chill. Stir in ginger ale just before serving. Serve tea over ice.LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serveYield: 1 loaf Orange Ginger Muffins
Recipe By :Houston Chronicle-1/20/99
Serving Size : 12

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup softened butter or margarine
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 tsp.; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.: Florida Orange-Honey Mustard Biscuits with Ham

serves 8

preheat oven to 450

Biscuits
2 c. flour, sifted
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 c. butter
2/3 c. milk
1 T. parsley

Mustard
1/2 c. dijon mustard
3 T. mayo
1/4 c. honey
2 T. OJ
16 slices thin country-baked ham

Sift dry ingred. into large bowl. Cut in butter til coarse crumbs. Add milk and stir gently with fork til dough forms. Turn dough out onto litely-floured surface. Sprinkle with parsley and roll out into 1/2 inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2" cutter dipped in flour, bake on ungreased cookie sheet 10-12 mts.

To serve, split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.

For Mustard:

Blend all ingred. in small bowl and refrigerate to set flavors.

Goat Cheese and Spinach Morning Tart

serves 8

1 unbaked pie shell
2-3 shallots, minced
9-11 oz. goat cheese
2 cloves garlic, minced
1/4 c. fresh dill
handful fresh spinach leaves
1 c. heavy cream
3 eggs
white pepper to taste

Preheat oven to 350

Saute shallots and garlic til limp. Stir in dill and spinach and let it wilt.

Puree cheese, cream, eggs and pepper. Blend togethr with spinach mixture and pour into pie shell.

Bake 45 mts at 350 til golden and puffy.Vegetable Fritatta
serves 6-8
This is "to die for"...great for light suppers or brunch or lunch.

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.

: Layered Fruits in Lemon-Pear Sauce

serves 8-10

29 oz. canned pear halves in heavy syrup
1 egg, beaten
2 T. flour
1 t. butter
2 t. lemon juice
1 c. heavy whipping cream, whipped
2 T. powdered sugar
16 oz. canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
11 oz. canned mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 c. slivered almonds or pecans

Drain the pears, reserve 1 c. juice. Combine the juice, egg and flour in a saucepan. Cook til thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.

Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears. Layer diced pears, pineapple, bananas, strawberries and oranges in a larage glass bowl. Spread the cooled topping over. Cover and chill overnite. Just before serving decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.Chicken in a Basket

I like to cut these into squares and arrange them on a pretty napkin in a basket for brunches.

Cranberry sauce or salad completes this entrée

Serves 8

4-5 boneless, skinless breasts, cooked, and chopped
6 cups stale bread crumbs
1/2 cup butter, melted
1/4 cup chicken broth (Made with Superior Touch Better Than Bouillion)
2 eggs, well beaten
3/4 teaspoon salt
1 1/2 teaspoons powdered sage
1/2 cup chopped celery
3 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons olive oil

Gravy:

3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (Made with Superior Touch Better Than Bouillion)
salt and pepper

Spread chicken in a buttered 9 x 13-inch baking dish. Combine the melted butter, broth, beaten eggs, and spices and toss with the bread. Sauté celery, garlic and onion in the 2 tablespoons olive oil. Combine with bread mixture and spread over chicken.

For gravy, melt butter in saucepan. Stir in flour; make a roux. Add chicken broth, salt and pepper. Bring to boil, stirring constantly. Pour gravy over chicken. Bake at 350 degrees F for 50 minutes or until firm. Cut into squares.Chicken Marbella

This chicken dish is well suited for a large buffet or party. The recipe is easily halved.

Serves 12

5 lbs. boneless, skinless chicken breasts
1 head of garlic, minced
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup coriander
handful of dried apricots

In a large bowl combine chicken , garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots, olives, capers and juice, corriander and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.

With a slotted spoon transfer chicken, prunes, apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.Tortellin and Sun-Dried Tomatoes Salad
Cool and refreshing salad....

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 T. fresh lemon juice
2 cloves garlic, minced
1 t. black pepper
1/2 t. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled

Drain tomatoes, reserving 1 T. of its oil. Chop and set aside. Combine reserved 1 T. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.Fresh Green Bean Salad with Dill and Roquefort
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.BAKED BROCCOLI & SPINACH

serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.

**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!SPINACH QUICHE
1 pie shell, sprinkle inside with 1/2 package of Ranch dressing powder
1/2 c. Monterrey Jack cheese, shredded
3/4 c. mozzarella, shredded
3/4 c. Swiss, shredded
1 pkg. frozen chopped spinach, thaw and drain
3 eggs, beaten
1 c. half and half
1 t. salt
1 t. oregano
1/2 t. garlic powder
dash of black pepper
sprinkling of fresh parsley
Set oven at 350. Combine first four ingredients. Pour into prepared pieshell. Mix remaining ingredients and pour over spinach mix. Bake 45-55 mts. in center of a cookie sheet til set.Princess Bridal Dreams Cake

Cake:

6 large eggs
1 1/2 c sugar
1/3 c water
1 t vanilla
1 1/3 c flour mixed with 1/2 t baking powder

Filling:

3 c whipping cream
1 T vanilla
1/2 c sugar
3 pts strawberries; rinsed
-reserve some for garnish
-hulled; sliced

Cake: Grease two round cake pans. Line bottom with waxed paper; grease
paper. Add sugar to each pan; coat and shake out excess. Preheat oven to
350 degrees. Beat eggs until pale. Gradually add 1 1/2 cups sugar, beating
until thick--about 2 minutes and has tripled in volume. A ribbon will form
when beaters are removed. Quickly mix in vanilla and water. Fold in flour
mixture just until completely blended. Pour into pans. Bake 30 to 35
minutes until golden and a tester comes out clean when inserted into the
center. Cool in pans on rack for 10 minutes. Run knife around pan to
loosen. Invert on rack. Remove paper and cool.

Filling: Beat cream and vanilla until soft peaks form. Gradually beat in
sugar until cream is of spreading consistency. Slice each layer in half
horizontally, with a serrated knife. Place a layer on a plate, spread with
a cup of whipped cream, top with a third of the berries. Repeat with 2 more
layers. Place remaining layer on top; spread remaining cream over sides and
top. Garnish with berries. Chill. Makes 12 servings.