Good recipes for a wedding reception?

Question

I'm trying to plan a wedding for my little sister, and we're running into some budgeting issues. I'm wondering if anyone has any creative recipes that we can prepare for the reception instead of hiring an expensive caterer. We're fairly good cooks--just not experienced with making "party" types of foods.

Adding some details:

There will be about 40 at the reception. I'll mostly be handling appetizers, finger foods, and deserts.

Answer 1

This is an awesome website! It has recipes for quantity cooking in every category you can imagine. I have used it for a wedding reception and a bridal shower. It also has some articles you can read about party planning.I hope it helps!

http://www.razzledazzlerecipes.com/quantity/

Answer 2

well I guess first you would have to decide how elaborate etc... are you just doing hors d'overs? Or a dinner? There are many types of food that work well for buffet type meals that are inexpensive..... pasta dishes, Ham or Turkey, vegetables all those are things most know how to make and keep in warming devices well. Also to go the other route: the sky's the limit from basic veggie trays/cheese plates to fancy canape's (which look fancy but aren't hard, there are recipies all over the web). This is a hard one to field with so many varibles. I would also search the web for ideas...

Answer 3

Stuffed mushrooms Large capped button mushrooms- stems eliminated Ground beef sauage sauteed with finely diced onion and mushroom stems. cream cheese Salt Pepper Garlic Powder Italian variety bread crumbs. Remove stems from mushrooms. Finely cube, sautee with onion and beef sausage. Let cool, combine with cream cheese. Stuff generously into mushrooms, roll mushrooms tops in bread crumbs. Bake @ four hundred for approximately quarter-hour. These are yummy, and quality to make for events or in significant amounts when you consider that you'll lead them to up a couple of days forward and bake proper earlier than serving. Sorry, I should not have measurements, I simply wing it whilst I prepare dinner. Bacon Wrapped normally whatever. Bacon wrapped hor derves are amazing convenient and as a rule regularly successful. Just wrap up forward of time, comfy with a enamel select (constructed in server) and dad within the broiler earlier than serving. Ideas are: Scallops (can not be made greater than an afternoon forward of time despite the fact that.) Shrimp (equal as scallops) Water chesnuts Aspargus dates Tomato mushroom

Answer 4

Here some that you might be interested in.
I make all of these every year and they are all big hits. I always take back home the empty pans.


Cranberry Punch

1 quart cranberry juice
1 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
sugar to taste
2 quart ginger ale

Combine all five juices in a punch bowl & sweeten to taste. Chill for at least one hour. Add ginger ale just before serving.

You can make extra of this and put it in ice cube trays and freeze, and then put them in the punch while it is being served to help it stay cool. Or you can put scoops of ice cream or sherbert in the punch to add a little "punch" or decoration to the punch.

Makes 24 servings.

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SHEET CAKE

In a bowl mix
2 cups sugar
2 cups flour

Bring to a boil, then remove from heat
1 stick butter
3 1/2 tablespoons cocoa, omit if you want a white cake
1 cup water
1/2 cup shortening

Pour into sugar and flour, mix together.
Add 2 eggs
1/2 cups buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Mix all together, batter will be thin.
Pour into a SHEET CAKE PAN that is greased and dusted with flour or cocoa.
Bake at 400 for 20 minutes.


ICING

Bring to a boil and then remove from heat
1 stick butter
3 1/2 tablespoons cocoa
1/3 cup milk


Then add 1 teaspoon vanilla, stir.
Start adding powered sugar until it gets as thick as you want the icing, then pour it over the cooled cake. The cake does not have to be refrigerated, but it does tastes best when it is cold.


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Four Layer Delight
or
Better Than Sex Cake

1st Combine
1 cup flour
1/2 cup chopped nuts
1 stick butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes.
2nd Blend together to a bowl
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on cooled 1st layer
3rd Mix together in a bowl until thick, then spread on 2nd layer
6 ounces instant pudding
3 cups cold milk
4th Spread on 3rd layer (chocolate)
Cool whip
Grate a sweet chocolate bar of your choice over cool whip
Sprinkle chopped nuts on top if desired.
Keep in refrigerator.

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Creamy Spinach Dip

1 cup mayonnaise
1 pkg vegatable recipe mix
1 pkg (10 ounces) frozen chopped spinach
thawed & squeezed dry
1 container (16 ounces) sour cream

Combine all ingredients.
Chill 2 hours.

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Hot Dip
2 lbs. Velveeta cheese
2 cans Rotel diced tomatoes w/green chilies
1 lb. ground beef
1 lb. Rudy's Farm sausage (mild) or any brand of choice
Brown sausage in skillet, chop finely while cooking. Place tomatoes in large pot on medium heat, add cheese in 1" squares. Drain sausage and add to cheese. Turn to low as cheese is mostly melted. Stir often....cheese will scorch! Brown beef, chop finely and add to cheese mixture. Cook on very low for 5 minutes. Serve with chips - ENJOY

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Corn Flake Candy

1 2/3 cup Corn Syrup
1 2/3 cup sugar
Boil until sugar is melted, remove from heat, then add
1 2/3 tablespoon vanilla
2 1/2 cup peanut butter

In a big pan that is coated with butter, put in 10 cups Corn Flakes.
Pour the above mixture over the Corn Flakes and stir with a large spoon that is coated with butter. I have even coated my hands with butter for the last of them to be put on wax paper so not to burn my hands as it is still very hot.
Stir until Corn Flakes are covered. Spoon out on wax paper and let cool.

Answer 5

Most of these recipes may need to be doubled or tripled for enough for all your guests. If you need recipe ideas for desserts, I have many of those as well.

Cordon Bleu Fritters
2 cups finely grated Swiss cheese
2 cups finely chopped cooked chicken
1 cup finely chopped cooked ham
2 (8 ounce) packages dry batter mix
12 ounces beer
Canola oil for deep frying (at least 6 cups)

The cheese and meat must be chopped as small as possible. Use a food processor - a knife won't give you the squishy texture needed to form the balls. "Dry batter mix" can be any one of several kinds, including a fish batter mix or a beer batter mix. Mix cheese, chicken and ham together; form into small balls, about 1 1/2 tablespoons each.Mix 1 package batter mix with beer. Pour remaining batter mix onto a large plate. With a tablespoon and your fingers, dip each ball into the wet batter, then roll it in the dry batter. Meanwhile, heat canola oil in a large, high-sided pan or kettle to about 375 degrees F. Do not let oil smoke, and do not cover the pan with a lid.


Cheese-Filled Mushrooms
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.

CUCUMBER-CARROT PINWHEELS
whole cucumbers, unpeeled
whole carrots, peeled

Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber.Slice the cucumber/carrot wheels into 1/2-inch slices. You
end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!!TIP: Try scoring the cucumber skin before cutting for an even more interesting look. Run a fork lengthwise down the cucumber skin all around the cucumber. Actually, this method makes pretty cucumber slices with or without skin.


Appetizer Kabobs
Kabob skewers
40 cocktail smokies
20 cubes mozarella cheese
20 cubes cheddar cheese
40 jumbo black olives

Warm cocktail smokies. Cut kabob skewers in half. Thread each half-skewer in this order 1 black olive, 1 cube mozarella, 1 cocktail smokie, 1 cube cheddar cheese, 1 cocktail smokie, 1 black olive. Makes 20 kabobs.


Asparagus wraps
1pkg. Crescent roll dough
1 lb. Asparagus tips
parmesan cheese
melted butter

Use refrigerated crescent roll dough to roll up par-boiled ,or blanched asparigus tips like "pigs in a blanket" with a little parm. cheese inside. brush with melted butter and sprinkle with more parmesan. cheese and bake till browned.


Baked Crab Rangoon
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture. BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.


MINI NEW POTATO BITES
1-1/2 lb. new potatoes (about 15 potatoes)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. snipped fresh chives

PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use. DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.


Layered Pesto and Red Pepper Dip
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread, divided
1/4 cup chopped drained roasted red peppers
1 Tbsp. pesto
1 Tbsp. milk
WHEAT THINS Snack Crackers

PLACE half of the cream cheese spread and the peppers in blender; cover. Blend 30 to 40 sec. or until well blended, stopping and scraping down side of blender as needed. MIX remaining cream cheese spread, the pesto and milk until well blended. Spread onto small serving plate; top with the red pepper mixture. Cover. REFRIGERATE at least 1 hour before serving.

Answer 6

http://www.recipesforvegans.co.uk/frenchbreadpizza.html
http://www.recipesforvegans.co.uk/mushroom%20filo%20bites.html
http://www.recipesforvegans.co.uk/roastedredpeppertarts.html
http://www.recipesforvegans.co.uk/sausagerolls.html
http://www.recipesforvegans.co.uk/frenchbreadpizza.html
http://www.recipesforvegans.co.uk/garlicmushroomnibb;es.html