If you know your mommy-to-be is having a girl, why not throw her a baby shower full of things pink and altogether girly? Celebrate the baby girl with these pink treats!

Girly Pink Punch

Ingredients
2/3 cup cinnamon or mint candies, divided
Cooking spray
1 quart strawberry sherbet
1/4 cup sugar
1/2 cup water
46 oz. pineapple juice
1 12-oz. can frozen pink lemonade concentrate, thawed and mixed with water
1 liter chilled ginger ale

Directions

Take a ring mold (holds 5 cups) and coat with cooking spray. Sprinkle mold with 1/3 of the candies. Pack ice cream into mold evenly. Cover and freeze 1 hour or until firm.

Combine sugar, water, and remaining candies in a saucepan. After bringing to a boil, reduce the heat to simmer until candies completely dissolve. Stir occasionally. Remove from heat and let cool completely.

In a large punch bowl (at least 4.5 quarts), combine lemonade wtih pineapple juice and candy syrup. Remove ice cream mold from freezer and allow to stand at room temperature for 3-5 minutes before unmolding.

Meanwhile, add cold ginger ale to the punch at the last minute. Then carefully place ice cream in the punch.

Crab Citrus Salad

Serves 12

Ingredients
6 Pink or ruby red grapefruit, peeled and separated
4 Heads green leaf lettuce
2 Pounds cooked crab, cartilage removed
salt and pepper to taste
For the dressing:
4 tsp. grated grapefruit peel
2 shallots, minced
2 Tbsp. white wine vinegar
2 Tbsp. Balsamic vinegar
1/2 tsp. salt
1/2 cup olive oil

Directions

For Grapefruit Dressing: First, in medium bowl mix grapefruit peel, shallot, wine vinegar, balsamic vinegar and salt. Pour in olive oil slowly while mixing with a whisk. Salt and pepper to taste. If not using immediately, stir before using.

Arrange washed and dried lettuce on plates, and cover generously with crab meat and grapefruit. Pour dressing over each plate.

It's a Girl! Strawberry Cake

Serves 16

Ingredients
For the cake:
Cold butter and flour for greasing pans
2 1/4 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
3 oz. strawberry gelatin
1/2 tsp. vanilla
1 1/2 cups fresh strawberries, mashed and juice reserved (1 cup total)
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup unsweetened coconut, grated
1/2 cup chopped pecans

For the Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
3 1/2 cups confectioners' sugar, sifted
3/4 cup fresh strawberries, mashed to 1/2 cup and drained well
1/2 cup unsweetened coconut, grated
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees. Grease and flour three 8" or 9" cake pans.

Mix together flour, baking powder, and salt in a medium bowl. Add powdered strawberry gelatin.

In a separate bowl, mix oil and sugar until completely combined. Add eggs one at a time, and blend completely each time. In another bowl, blend vanilla, milk, and strawberries.

Alternate adding dry ingredients and strawberry mixture to oil mixture, beginning and ending with the dry ingredients. Use a hand mixer on low speed until batter is fluffy and strawberries are thoroughly blended. Fold in coconut and pecans. Pour batter evenly into pans. Bake for 25-30 minutes or until knife placed in the center comes out clean.

Remove cakes from pans after initial cooling, about 10 minutes. Then place cakes on racks and allow to cool completely, about 30-40 minutes more.

To make the frosting: Blend room temperature cream cheese and butter in a medium bowl using electric mixer until completely combined.Add sugar and strawberries, and beat on low until combined. Then beat on medium until light and fluffy, 1 to 2 minutes. Fold in coconut and pecans.

Once cake is frosted and assebled, decorate cake with chocolate baby booties, or fresh flowers.