Recipe(tried): Wedding Reception Menu and Recipes

Here is a simply menu that is very easy. These are simply yet good recipes. They are always well received.

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Example of menu for a 2:00 p.m. reception for 50:

Cheese Tray with Cheese Ball (4 per person made 2 batches cheese balls)
Fresh Vegetable Dippers with Ranch Dip
Summer Fruit Skewers with Dip (made 62)
Honey Ham on Tiny Cocktail Rolls (1 1/2 per person)
Finger Sandwiches (2 per person)
Cocktail Meatballs with Cranberry Sauce
Sausage Balls with Honey Mustard Dip (4-5 per person)
Assorted Spinach/Vegetable Pinwheels (2 per person)
Mississippi Sin Dip
Slush Punch (Used 6 oz. cups allowed 1 1/2 servings per guest because we served other drinks)
Lemonade and Sweet tea
Wedding cake
Cream cheese mints (Have recipe)
Sugar cookies for favors for guest to take home

This menu is a good start. You can add other items if reception is held at a mealtime (shrimp cocktail, another type of finger sandwich etc.)

I have some seafood appetizer, salad and savory cheesecake recipes along with some great dessert recipes if needed.

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CHEESE TRAY WITH CHEESE BALL

ASSORTED CHEESE CUBES

Cutting cheese cubes yourself is a lot less expensive than purchasing already cubed cheese and they don't have that dried out taste. This can be done a day ahead, place each type of cheese in a zip top bag and store in the fridge.

Purchase 3 or 4 different types of (8 oz. each) blocks of cheese (White sharp Cheddar, Mild Cheddar, Colby and Monterey Jack are good choices.)*

Cut each block length wise into three equal pieces. Cut the three pieces into small cubes. You should get 25-30 or so cubes per block.

*The amount of cheese you will need depends on how many other foods you are serving and the time of the reception. People will eat more during receptions held at mealtimes. I would allow 4 pieces per person. It's better to have too much than not enough. If the reception was for 50 people, I would purchase 6 to 7 (8 oz.) blocks of cheese, two of each type.

CHEESE BALL
Makes 40 servings

2 pkgs. (8 oz. each) cream cheese, softened
1 cup shredded cheddar cheese
2 Tbsp. finely chopped green pepper
2 Tbsp. finely chopped red onion
1/4 cup crushed pineapple, well drained
1 cup toasted, chopped pecans*

Beat cream cheese until fluffy. Add cheddar, green pepper, onion, and pineapple. Mix well and shape into one large or two small balls. Roll in chopped pecans. Chill overnight. Serve with crackers.

TO TOAST PECANS:
Place on baking sheet in 350 degree oven and bake, stirring often until lightly brown. About 8 to 10 minutes.

TO SERVE:
Line a large round serving tray with greens, such as leaf lettuce, kale or mustard greens. Anything green and inexpensive. One bunch of greens should line one large tray. Place cheese ball in center of tray and arrange cheese cubes by variety to fill in tray. Garnish with kiwi slices, strawberry fans, or small bunches of grapes. Have a basket of crackers nearby.

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FRESH VEGETABLE DIPPERS WITH RANCH DIP
(VEGETABLE TRAY)

You can purchase a ready made vegetable tray or make your own. The store made ones tend to have that preserved taste. It is not very difficult to make your own.

Use broccoli, cauliflower, baby carrots, celery sticks, cherry tomatoes and red pepper strips or radishes. You can add yellow squash, blanched pea pods and other vegetables if you like. The ones I mentioned are the most liked.

Vegetables such as broccoli, cauliflower, radishes and celery sticks can be cut two days ahead. Cut broccoli in bite size florets, place in a zip top bag, add 1/4 tsp. salt and cover with cold water, refrigerate. Cauliflower, radishes and celery should be kept the same way. Storing in salted water makes them taste so fresh and so much better.

Just wash and dry baby carrots before making tray carrots do not need to be kept in water.

Two small heads broccoli, one cauliflower, half small bunch celery cut into strips, 1 pound of baby carrots and a small bag of radishes trimmed should feed 50 people.

I usually add a bag of thick pretzels sticks or thin bread sticks to serve along with my vegetable trays.

One pound of dip will make 15 (two tablespoon servings). Three and one half pounds of dip will be plenty for 50 people. Purchase a good ready made dip or make your favorite recipe. The packaged ranch mixes are the best liked. There are some good store brands of dry ranch dressing mix and they are inexpensive.

TO SERVE:
Drain vegetables well morning before reception. Line a basket big enough to hold vegetables with plastic wrap. Line with some leafy greens. Add a hollowed out large green pepper in center to hold dip. Arrange vegetables in basket around pepper. Add a small spoon to dip and put pretzels or bread sticks in a tall clear glass near or in basket.

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SUMMER FRUIT SKEWERS (FRUIT SKEWERS WITH DIP)

Use strawberries, grapes, melon cubes, canned or fresh pineapple chunks, star fruit etc.

Buy long wooden skewers and thread 4 to 5 pieces of fruit onto skewers about half way up. Example: Thread a whole strawberry, a couple of grapes, a cube of melon and a pineapple chunk a few more grapes. Make one skewer per guest and 12 to 15 extra.

Fill a large, clear, deep glass footed bowl with crushed ice and stick pointed part of skewers into ice to serve. Set bowl on a large round platter and decorate platter with flower, ribbon etc. This is the least expensive way to serve fruit. You can control the amount.

Serve with your favorite fruit dip recipe.

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HONEY HAM ON TINY COCKTAIL ROLLS

You can purchase shaved ham at the deli and make small cocktail rolls with a mustard sauce.

TO MAKE EASY COCKTAIL BUNS:
Buy packages of frozen rolls. Allow dough to rise as package directs. Gently cut each roll in half with scissors. Whisk together one egg and 2 Tbsp. water. Brush over rolls. Sprinkle rolls lightly with poppy seeds and bake as package directs. This will make tiny rolls for you to add shaved ham. Serve with honey mustard on the side. You can also purchase ready made rolls.

TO SERVE:
Place ham on rolls and add frilly toothpicks. Place in single layer on large tray, have another tray ready to refill. Serve with honey mustard or bourbon mustard sauce. (I have recipes for both if you would like them)

It depends on how much food and the time of day as to how much you will need, 1 1/2 per person is plenty if serving a wide variety of other foods, 2 per person if not. I can't remember how much ham you would need. I will have to check my notes and get back to you later if needed.

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FINGER SANDWICHES

Chicken salad or pimento cheese

I have a great chicken salad recipe that is made with turkey if you would like it. I also have a pimento cheese recipe. You can serve the chicken salad on croissants or less expensive finger sandwiches on bread.

Purchase good, firm breads, white and wheat. Make sandwiches with one slice of white and one slice of wheat. Spread sandwich filling to cover bread slice evenly. Place sandwiches in sandwich storage bags and refrigerate. This will keep the sandwiches from drying out.

A FEW HOURS BEFORE SERVING:
Slice sandwiches into triangles. Place point side up on a serving tray, garnish with parsley, cherry tomatoes, herbs etc., cover with damp paper towels and then plastic wrap.

Each sandwich will make 4 triangle sandwiches. Allow about 2 triangles per person. DO NOT ALLOW CHICKEN SALAD SANDWICHES TO SIT AT ROOM TEMPERATURE FOR MORE THAN AN HOUR. Throw them out after one hour and replace with fresh.

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You can serve the Cocktail Meatballs recipe I posted or

SAUSAGE BALLS

1 pound roll good southern hot sausage
1 pound roll mild sausage
5 cups sharp shredded cheddar cheese
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 tsp. garlic powder

Preheat oven to 375 degrees F.

Mix all ingredients together thoroughly. Form into 1 inch balls. Place on ungreased cookie sheets.

Bake for 15 minutes or until golden brown. Drain well and serve with toothpicks.

TO MAKE AHEAD:
Meatballs can be made several weeks in advance and frozen. Cook frozen in 375 degree oven allowing extra cooking time for frozen sausage balls.

Makes 6 dozen
Allow about 3 per person if serving lots of other foods; 4-5 if serving few foods.

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ASSORTED SPINACH/VEGETABLE PINWHEELS (TORTILLA PINWHEELS)

I have recipes for Spinach-Bacon Pinwheels; Vegetable Pinwheels, Savory Ham Or Mexican Roast Beef Pinwheels, I'm including the recipe for spinach-bacon pinwheels. I thought I hated spinach until I made these. They are really good. Have several more tortilla recipes if needed.

1 cup sour cream
1 (8 oz) pkg cream cheese, softened
1/2 cup good mayonnaise (I like Hellmann's)
1 (10 oz) box frozen chopped spinach, thaw and drain well
1/4 cup chopped red onion
1 pkg. dry Ranch dip mix
1 jar real bacon bits
1 (10 count) pkg. flour tortillas (9 to 10 inch size)

Mix sour cream, cream cheese, and mayonnaise together well. Add spinach, onion, and dip. Mix well and stir in bacon bits.

Spread about 1/4 cup mix on each tortilla, roll up and wrap with plastic wrap. Will make about 8 (10 inch) or 9 to 10 (9 inch) tortillas Chill overnight.

TO SERVE:
Remove plastic wrap. Cut off ends and discard. Cut each tortilla into 5 to 6 pieces.

Makes 40 to 50 pieces, allow 2 pieces per person

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MISSIPPI SIN DIP

I get asked to bring this appetizer all the time. It is very good and different. Place bread bowl on a footed cake stand to serve. I have tied ribbon around the bread bowl for garnish, very pretty.

2 cups shredded cheddar cheese
1 1/2 cups sour cream
1 (8 oz.) pkg cream cheese, softened
1/2 cup finely chopped ham
1/3 cup chopped canned green chiles
1/3 cup chopped green onions
1/8 tsp. Worcestershire sauce
1 (1-pound) round loaf unsliced bread (rye preferred)*

Preheat oven to 350 degrees F.

Combine first 7 ingredients until well blender.

Cut a thin slice from top of bread loaf, set slice aside. Hollow out bread loaf leaving a 1/2 on all sides. Save bread for another use. Fill hollowed out bread loaf with dip, cover with reserved top slice.

Wrap in foil and bake in a 350 degree oven for one hour.

Serve with buttery round crackers.

Makes 4 cups
Will serve 20 to 25 (would be enough for 50 people)

*I live in a small town and can rarely find unsliced round rye bread loaves. I can purchase sour dough square loaves from Wal Mart. They work just as well. You can purchase day old bread bowls and freeze them for future use.

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SLUSH PUNCH

This is a great punch recipe. My favorite. It works well for small weddings.

3 1/2 cups sugar
6 cups water
1 (3 oz) box cherry jello
1 (3 oz) box strawberry jello
1 qt. pineapple juice
1 qt. orange juice
2/3 cup bottled lemon juice
1 (2 liter) ginger ale, chilled

Mix together sugar and water in a saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes. Add jello, remover from heat and stir until jello dissolves.

Add fruit juices. Pour into a gallon size wide mount container and freeze.*

SEVERAL HOURS BEFORE SERVING:
Remove punch from freezer to let thaw to a slush.

TO SERVE:
Pour into very large punch bowl and add ginger ale. Float fruit slices on top of punch.

*I use gallon water or clean milk jugs to freeze punch. Use a sharp knife to cut around top of jugs to get slush out.

Makes 156 oz
Serving amounts depends on the size of cup you are using and if any other types of drinks are being served. It makes 156 oz. of punch so divide 156 by the oz. size of the glass you plan to use to determine how many servings you will get per batch. Also have plenty of ice water to serve for parties in the summer.

I really hope this helps.

GOOD LUCK