I am new to the board so I didnt quite know where to post this. My daughter is getting married in November and I need ideas for a frugal (small budget wedding) it will be fall theme, semi formal and a evening wedding (apx 6:30) Her colors will be cream or white and corals (dark to light) for the wedding party.......please give me lots of tips,ideas and recipes and good web sites for ideas. I will be doing this alone as well as the wedding cake and flowers.
Tina
I would use nature in my decorating. Big baskets of beautiful fall leaves tied with ribbons would make lovely centerpieces. Fall is such a gorgeous time of year, and with the color scheme your daughter has chosen, the leaf theme would be stunning.
Another nice idea for favors that would be in keeping with the nature theme would be to take styrofoam balls and cover them with modgepodge and put leaves on them. Tie them up with a beautiful bow and put them in baskets -- you are basically doing decoupage with leaves. Not too expensive I wouldn't imagine.
Congratulations to your daughter and enjoy the festivities.
for the recepton I want to do a finger foods,vegs,fruit ect...what would help me alot would be things I could make ahead (freeze or otherwise) I will be serving Punch (I need a recipe for this),coffee,tea,water and soda?? for drinks
For centerpieces she wants some candles and something? she said she dont want much leaves for decorating sence it will be a little formal (which I was going to use some anyway)
the wedding will take place in a church and the reception will be the fellowship hall at church or outside the fellowship hall in the grass if the weather is nice. what time does it get dark in november in the south? I was thinking about lighting if the reception is outside.
Were undecided on the little reception gifts/ what to toss on the new couple/foods/centerpieces/decorations/where to buy the cheapest plates, cups and plasticwares & napkins/invitations ect............shes my oldest and I have never done or help do a wedding in my life. I dont even know how to plan the wedding day ceramony
This was the punch used originally at my aunt's wedding in the late 1950's. . . it's since been used at most every wedding in our family (regardless of color scheme- although it will probably work well with yours) We couldn't use it with my son's recent wedding though- as his new wife is allergic to pineapple.
Joan's Wedding Punch
2 packages unsweetened orange Kool-Aid
5 cups sugar
1 gallon water
46-ounce can pineapple juice
12-ounce can of frozen lemonade concentrate & water
2 12-ounce cans frozen orange juice concentrate & water
Mix well. Chill overnight. Add 7- Up or gingerale just before serving. Makes 3 gallons.
this has been used in our family for several generations.
Shrimp Puffs
From Linda Larsen,
Your Guide to Busy Cooks.
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Try these delicious little appetizers using frozen or canned crabmeat too! I always have a batch of these on hand in the freezer for holiday entertaining.
INGREDIENTS:
* 6 slices firm white sandwich bread (I use Pepperidge Farm)
* 1 lb. frozen, uncooked shrimp, deveined and shelled
* 2 cloves garlic, minced
* 1 Tbsp. butter
* 1 Tbsp. olive oil
* 1-1/2 cups shredded Gruyere or Havarti cheese
* 1 tsp. lemon zest
* 1 tsp. dried dill weed
* dash pepper
* 3/4 cup mayonnaise
PREPARATION:
Preheat oven to 300 degrees F. Using small cookie cutter, cut out four rounds from each slice of bread. Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry, turning bread rounds over once halfway through baking time.
Cool on wire rack.
Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink. Remove from heat and set aside for 10-15 minutes to cool slightly.
In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper. Finely chop shrimp and add to cheese mixture.
Top bread rounds with shrimp mixture, mounding and smoothing the shrimp. Freeze in single layer on baking sheet, then store in freezer container in single layer.
When ready to eat, bake puffs, frozen, in preheated 400 degree oven for 10-13 minutes until golden brown and bubbly. Serve immediately. You can also bake the puffs without freezing them, in a 400 degrees F oven for 8-9 minutes. Makes 24 appetizers
16 Cherry tomatoes
1 pound Bacon; cooked -- crumbled
1/2 cup Mayonnaise -- or Salad dressing
1/3 cup Chopped green onions
3 tablespoons Grated parmesan cheese
2 tablespoons Snipped parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours
For center pieces, you can get a small globe, candle, and decrative stones for inside it. Add a ribbon to the outside. We did this for a party that we had, and they were easy to make and very inexpensive. We did a large hurricane vase, a pillar candle, and stones. I think each was under $5 to make. The smaller the vase, candle and amount of stones, the cheaper it will be. We got all our stuff at AC Moore or Michaels.
As far as reception favors, you can just put pieces of Chocolate on the table. Most people do not take the favors home anyway. Save some money. Get some Dove chocolates and or Candy kisses.
Deviled egg idea-- to make them look nicer, use cake decorating bags/tips to pipe the filling in the eggs.
Plain Ol' Deviled Eggs
6 hardboiled eggs
mayonnaise to add moisture and smoothness to the filling
1 tsp dry mustard
1 small stalk of celery, minced (to add texture)
paprika
Slice eggs in half, lengthwise. Scoop out the yolks into a bowl
and mix in mayonnaise (not too much!), dry mustard, and celery.
Flip the egg whites over and trim a flat sliver off the rounded side
with a paring knife (this will keep them from tipping over and
spilling out the filling). Flip the egg whites hollow-side up again
and spoon the filling back into the whites. Sprinkle the eggs with
paprika (for that "deviled look"!).
Mexican Deviled Eggs
8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
salt
Slice the eggs in half lengthwise; remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa,
onions, sour cream and salt. Evenly fill the egg whites -- filling
will be creamy. Serve immediately or chill until ready to serve.
Curried Shrimp Deviled Eggs
6 hardboiled eggs, yolks mashed, whites set aside
1/2 cup small cooked shelled shrimp
1 1/2 tsp mayonnaise
1 1/2 tsp miracle whip
1/2 tsp curry powder
salt
pepper
3 green onions minced
Mix all the ingredients except egg whites and shrimp, taste for
seasoning, gently fold in shrimp and then stuff shells and serve.
Gourmet Eggs
6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
Dash of cayenne pepper
18 capers, drained
18 fish eggs (Salmon roe caviar)
Cut eggs lengthwise into halves. Lift out the yolks, and mash them
with a fork until smooth.
Blend in lemon rind, olive oil, lemon juice, salt and pepper to
taste, and Tabasco. Fill eggs with the mixture and top each with
either 3 capers or 3 fish eggs. Cover with a plate and chill before serving.
Deviled Eggs with Bacon
6 large or extra-large eggs
4 saltine cracker squares, finely crushed
1 tablespoon onion, finely minced
2 tablespoons celery, very finely diced
1 tablespoon sweet pickle, finely diced
2 tablespoons bacon, finely crumbled (optional)
1/2 tsp yellow mustard
1/3 cup mayonnaise
salt and pepper to taste
stuffed olives, sliced
paprika
Put eggs in one layer in medium saucepan. Cover with cold water
and slowly bring to boil. Cover and remove from heat. Let stand
15 minutes. Drain hot water from eggs and cover with cold water
to cool. Peel eggs, slice in half lengthwise and separate yolks
and whites, placing yolks in medium mixing bowl. Reserve egg
whites on plate. Mash egg yolks with fork until well broken up.
Add crushed crackers, onion, celery, and bacon (if using) to egg
yolks, tossing together until well mixed. Stir in mayonnaise and
mustard until well mixed. If egg yolk mixture is too dry, add
additional mayonnaise or a small amount of cream. Season to taste
with salt and pepper. Pipe or spoon egg yolk mixture into egg
white halves. Press olive slice into top of egg, and sprinkle
lightly with paprika. Serve immediately or refrigerate. If
refrigerating, remove from refrigerator 1/2 hour before serving
to improve flavor.
Creamy Deviled Eggs
12 eggs
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon celery salt
1/2 cup butter or margarine, softened
Place eggs in a large pot of cool water. Bring water to a boil.
Let water boil for 10 to 15 minutes.
Plunge the eggs in cold water. When eggs are cool enough, remove their shells
and cut them in half lengthwise to remove the yolk. Place the yolks in a
medium-size mixing bowl and mash them well.
Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter
into the mixing bowl with the yolks. Blend mixture until smooth.
Scoop mixture into the hollowed portion of the eggs.
Refrigerate one hour and serve.
Slice eggs in half lengthwise, and carefully remove yolks.
Mash yolks with mayonnaise. Add relish, mustard, salt, and
pepper; stir well. Spoon yolk mixture into egg whites.
Sprinkle with paprika.
Perfect Deviled Eggs
12 eggs
1/2 cup salad dressing or mayonnaise
2 Tablespoons onion -- finely chopped
1 teaspoon fresh chives -- snipped or dried
1 teaspoon parsley -- snipped or dried
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
For perfect eggs with no green center (caused by over cooking) place 12 eggs
in a large pan and cover with 3" water. (any amount of eggs, same directions).
Do not use hot water. Place on burner over medium high heat and
immediately start timing for exactly 20 minutes.
When eggs begin to boil hard turn heat to medium.
Cracking eggs while still hot makes the shells easily slip off.
Slice in half and scrape out yolks into a mixing bowl. Blend remaining
ingredients well and fill egg halves. Sprinkle with additional paprika, chill well.
We went to a wedding a couple years ago where for the centerpieces they put a mirror square in the middle of the table. On top of the mirror square they placed inexpensive clear glass containers/candleholders which were decorated w/ribbons and craft flowers in their colors, and they wrote their names and the wedding date on them with a silver colored craft pen. They put water and floating candles inside. They used large glass containers/candleholders in nice shapes (with large floating candles) for the wedding party table and small glass containers/candleholders (with small floating candles) for all the other tables. When the candles are lit the light reflects off the mirror square and looks very elegant.
The family of the bride said they got the mirror squares very inexpensively but I don't know where they got them from. Most everything else they got from Michaels and other craft stores.
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