Sweet & Sour; Refreshing Shower

As this year’s brides eagerly anticipate upcoming nuptials, ‘tis the season to shower them with festive attention. If it’s your turn to host a bridal shower, make a streamlined plan so you can join in the fun.

Casual gatherings are more popular today than over-orchestrated events, so keep your shower plans focused on celebrating the bride and giving her a fun time to treasure. Serve some lemon desserts or beverages, which are refreshing, not-too-sweet and highlight a tongue-in-cheek reflection of the sweet ‘n’ sour mix of married life.

Make it delicious, memorable and fun!

Sweet, stress-free tips for a fun shower:

Determine your menu and ask a couple guests’ help with making punch or treats.
Invite guests that know each other or that know at least a few people at the party.
Have a few close friends arrive early to help with last minute details and to bring the party to life.
Designate an area for the bride to sit to open her gifts. Stock the area with scissors, trash containers and a notepad and pen to record who gave what gift.
Provide a disposable camera or two to record the fun for the bride’s scrapbook.
Designate who will be the bride’s note taker and photographer before the event starts.
Recipe sharing: include recipe cards for dishes served at the shower, for guests to take home; ask guests to fill out “Happy Marriage Recipe” cards for the bride.

For more enticing desserts with lemon and other dreamy flavors, visit www.VeryBestBaking.com.

LEMON CHEESECAKE BARS (Makes 2 dozen bars)

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 package (8 ounces) cream cheese, softened
2 large eggs
2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
5 to 6 drops yellow food coloring (optional)
1 cup sour cream

PREHEAT oven to 350° F.

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.

BAKE for 25 minutes.

PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

Nutrition Information per serving: 200 calories; 120 calories from fat; 14 g total fat; 9 g saturated fat; 55 mg cholesterol; 100 mg sodium; 16 g carbohydrate; 0 g fiber; 7 g sugars; 3 g protein, 4% Calcium

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