Favorite Baby Shower Recipe Gallery

Need some great baby shower recipes to satisfy your guests?

One of the best parts of going to a baby shower is being able enjoy great food and good friends.

Rather than spend all of your time looking for that perfect recipe, why not try one of ours?

Below is a group of delicious and easy recipes that will work well for baby showers.

These recipes are all well-loved and contributed both by me and other guests to this website.

They should get your baby shower off to a great start.

Make sure to read the baby shower menu to see how to properly structure your meal for your guests! You can also share your favorite baby shower recipes with our website readers.

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Baby Shower Main Dishes

More Recipe Ideas:

Chicken Croissants
Salmon Puffs
Chicken Vegetables and Pasta

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GARDEN PIZZA

Crust:

2 pkg. Pillsbury crescent rolls (refrigerator type)

Unroll and press flat on a 15-1/2 x 10-1/2 x 1 inch cookie sheet with a lip, sealing perforations. Bake at 350 degrees for 10 minutes.

Sauce:

• 1 pkg. Hidden Valley Ranch dry dressing mix
• 1 pkg. Cream Cheese
• 1 cup Mayonnaise

Mix. Spread over cooled crust. Top with finely chopped raw vegetables such as, Broccoli, Cauliflower, Carrots, Green Bell Pepper, Green Onion, Olives, or tomatoes. Press vegetable lightly into cream cheese. Top with grated Cheddar Cheese. Keep refrigerated until serving. Cut into 3-inch squares.

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CHICKEN CROISSANTS

You Will Need:

• 2 dozen Croissants- from store bakery
• 2 pounds Chicken, cooked and diced
• 1 pkg. cream cheese
• 1/4 cup mayonnaise
• 1 cup Cheddar cheese, grated
• 2 Green Onion stalks, sliced
• 1 Celery stalk, diced
• 1 can Black olives, sliced
• 1/2 pkg. Honey roasted sliced Almonds (Sunkist brand)

Mix cream cheese, mayonnaise together in mixer. Blend until creamy. Add the rest of ingredients except croissants. Mix well. Cut a slit in the side of the croissant rolls. Stuff rolls with mixture.

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CHICKEN CROISSANTS-VARIATION

Ingredients:

• 7-8 croissants
• 3 cups chicken, cooked and diced
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 cup Cheddar cheese, grated
• 2 Green Onion stalks, sliced
• 1 Celery stalk, diced
• 1 1/2 cups chopped red grapes
• garlic salt and pepper to taste

Toss chicken, celery, green onion, and grapes in a bowl. Add mayonnaise, lemon juice and cheese. Mix well. Add garlic salt and pepper to taste. Cut a slit into each croissant and stuff with mixture.

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CHINESE CHICKEN SALAD

You will need:

• 2 Tbsp. Sesame Seeds
• 1/2 cup Sliced Almonds
• 2 Chicken Breasts, cooked and cubed
• 1/2 Head Cabbage, shredded
• 4 Green onions, chopped
• 1 pkg. Ramen Noodles, chicken flavored

Dressing:

• 2 Tbsp. Sugar
• 2 Tbsp. Vinegar, Rice or Red Wine
• 1/2 Cup oil
• 1 tsp. Salt
• 1/2 tsp. Pepper
• Flavor pkg. from Ramen

Put almonds, sesame seeds, and broken up ramen pieces on a baking sheet and toast in a 350 degree oven for a few minutes stirring occasionally. Mix together chicken, cabbage and onions in a bowl. Create dressing by combining sugar, vinegar, oil, salt, pepper and the flavor package from the ramen noodles. Toss salad with dressing and toasted almonds, sesame seeds and noodle mixture before serving.

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SLOW COOKER BARBEQUE CHICKEN

• 6 boneless chicken breasts
• 1 (12 ounce) bottle of barbeque sauce
• 1/4 cup Brown sugar
• 1/2 cup Italian dressing
• 2 Tablespoons Worcestershire sauce

Place chicken in slow cooker and cover with other ingredients. Stir until coated well. Cook 3 to 4 hours on the high setting or 6 to 8 hours on the low setting. Shred chicken when cooked and continue to cook the remaining time in sauce.

Serve on rolls or with baked potatoes.

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HAM AND CHEESE SLIDERS

Ingredients:

• 1 lb. of good quality deli ham
• 12 slices of baby Swiss cheese
• King Hawaiian Sweet Rolls (any dinner roll will work, but these have a little sweetness to them that are yummy)
• 1/2 cup of butter
• 1 1/2 Tablespoons of mustard
• Mayonnaise
• Poppy seeds
• Worcestershire sauce
• 1 Tablespoon of brown sugar
• 1 Tablespoon of finely minced onions

Melt butter in a pan. Add onion and saute. Remove from heat. Add mustard, Worcestershire sauce, brown sugar and mix well. Set aside. Preheat oven to 350 degrees. Cut dinner rolls in half and spread mayonnaise on both sides.

Place ham and Swiss cheese inside each roll and put all 12 rolls in a 9x13 pan. Be careful to not allow too big of gaps in between each roll so the sauce does not make the bottoms soggy when you pour it.

Pour sauce over rolls and sprinkle with poppy seeds.

Cover pan with foil and bake in oven for 12 minutes or until Swiss cheese melts. Remove foil and bake for another 2-3 minutes add a crisp to the top of the rolls.

Yum!

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• Chicken, cut into large chunks
• 2 eggs, beaten
• 1 cup Corn Starch
• 1/2 tsp. Garlic Salt
• 1/4 cup Milk

Mix eggs, cornstarch, garlic salt and milk. Pour batter over chicken. Heat oil in frying pan. Use tongs to put chicken in a few at a time. Cook until brown. Put on a plate with paper towels when done. Set aside.

Sauce:

• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root (or 1/8- 1/4 t of ground ginger :))
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

In a medium saucepan, combine everything except the cornstarch and 2 tablespoons of water. Bring to a boil over medium-high heat. In a separate bowl, mix your cornstarch and water and stir to combine. Stir into the sauce. Reduce heat to medium low, and stir until sauce has thickened. Pour sauce over chicken and mix well. Serve over rice.

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CHICKEN TORTILLA SOUP

• 1 (15 ounce) can of diced tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 onion- chopped
• 1 (14.5 ounce) chicken broth
• 1 (10 ounce package) frozen corn
• 1 (4 ounce) can of green chile peppers
• 1 pound of cooked and shredded chicken
• 2 cloves of garlic- minced
• 2 cups of water
• shredded cheese
• juice of 1 or 2 limes- to taste
• corn tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper to taste
• 1/2 teaspoon bay leaf
• a handful of chopped cilantro

Add all ingredients except corn tortillas and cheese to a crock-pot. Cook on low for 6-8 hours or on high for 3 to 4 hours. Season to taste. (I like to use garlic salt and the above spices.)

Using a cutting board and pizza cutter; cut the tortillas in strips. Place on a baking sheet and coat with cooking spray. Sprinkle with salt. Cook in preheated oven set at 400 degrees until crisp. Watch careful because they can burn easily!!

Serve soup in bowls with tortilla strips, cheese and extra slices of lime for garnishing.

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SALMON PUFFS

Shells:

• 1 Stick Butter
• 1 Cup water
• 1 Tbsp. Soy sauce
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Garlic Salt
• 1 cup Flour
• 4 eggs

Filling:



• 1 (15 1/2 oz.) can Pink Salmon
• 1/2 cup Mayonnaise
• 2 Green onions, sliced
• 1 celery stalk, diced
• 1 tsp. Dill, dry
• 1 cup Cheddar cheese, grated

Preheat oven to 425 degrees F. In a large pan bring water, seasonings and butter to a rolling boil. Remove pan from heat and stir in flour until mixture forms a ball.

Beat in eggs, one at a time, mixing well after each addition. Drop by tablespoonfuls onto ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven until golden brown.

Filling:

Drain salmon and debone. Mix well with the other ingredients. When shells are cool, cut a slit into the side and fill with filling.

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CREAMY CHICKEN STROGANOFF

• 4 Boneless chicken breasts, chopped in cubes
• 1 packet of Good Seasons Italian Dressing Mix
• 8 oz. package of cream cheese
• 2 Tablespoons of butter
• Egg or spaghetti noodles

Place chicken, butter and Italian dressing mix in crock-pot. Cook for 4 hours on low or 2 hours on high. Add cream cheese and mix well. Cook for another 1/2 hour. Serve over noodles.

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CHICKEN POT PIE

• 2 cans cream of potato soup
• 1 (16 oz.) of Veg-All
• 2 cups of cooked chicken
• 1/2 cup of milk
• 1/2 teaspoon of thyme
• 1/2 teaspoon of pepper
• Prepared pie crusts

In a bowl, combine potato soup, Veg-All, chicken, milk, thyme, and pepper. Put mixture in one pie crust. Cover with second pie crust. Crimp edges and slit the top of the pie. Beat an egg and brush on top pie crust. Bake at 375 degrees for 40 minutes. Let cool 10 minutes, serve. For individual servings, bake pie in ramekins or another small oven safe dish.

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MUSHROOM POTATO SOUP

• 8 potatoes
• 3 1/2 cups of chicken broth
• 6 bacon strips
• 1 onion, chopped
• 12 mushrooms, chopped
• 2 cups of milk
• 1 (8oz.) cream cheese
• Salt to taste
• Pepper to taste

Combine peeled potatoes, cubed, with chicken broth. Simmer 20 minutes or until potatoes are tender. Mash potatoes in broth. Cook bacon and crumble. Add to broth mixture. Cook mushrooms and onions in bacon fat. Cook until tender. Add mushrooms and onions to broth mixture. Add milk, cheese, salt and pepper. Cook until cream cheese melts, but do not boil.

Tip: cut cream cheese into little pieces so it melts and blends easier with the soup

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• Chicken- a few breasts, add more if serving a large party
• Angel hair pasta- as much as needed
• Green bell pepper
• Onion
• Yellow and green squash- sliced thin
• Garlic salt and pepper to taste
• Parmesan cheese

Cut chicken into little pieces and place in frying pan with the bell pepper, squash, onion and a little oil. Meanwhile, boil the pasta in a large pan. Cook chicken until no longer pink in center and vegetables are tender. Mix the noodles with the chicken mixture. Sprinkle with parmesan cheese, garlic salt and pepper until it is seasoned to your desire. Very quick to make and delicious!

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SWEET SPICY STICKY CHICKEN

• Frozen breaded chicken tenders
• 1 cup of cooking oil
• 1/3 cup Franks hot sauce
• 1 1/2 cups brown sugar
• 1 tablespoon of water
• Ranch dressing (for dipping)

In a large skillet, cook breaded chicken tenders in oil until golden brown and cooked through. Place on a plate that has been covered with paper towels. Set aside. Meanwhile in a small pan, heat franks hot sauce with brown sugar and water. Cook until all the sugar has dissolved. Allow to cool. When you are ready to serve, mix chicken and sauce in a bowl until completely coated. Serve with ranch.

Top of Baby Shower Recipe

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ZUPPA TOSCANA SOUP

• 1 lb. of mild italian ground sausage
• 1/2 cup heavy whipping cream
• 6 slices of bacon
• 1 onion- diced
• 3 cans of chicken broth
• 10 cups of water
• 5 medium potatoes -peeled and diced into small pieces
• 2 cups of washed kale- diced into small pieces
• 1 1/2 teaspoons of minced garlic
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• italian seasoning to taste

In a large stockpot, cook bacon. Set cooked bacon on a plate covered with paper towels, to drain. Crumble and set aside. Drain grease from stockpot and add sausage and onions. Cook until meat is browned and onions are clear. Add garlic and cook for a minute before adding chicken broth. Add water, potatoes, salt, pepper and italian seasoning. Cover and simmer for 20 minutes. Add heavy cream, bacon and kale. Simmer for 5 minutes before serving. Enjoy!

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