BRONZE BUDGET BRIDE

• 1 medium lemon
• 4 - to 5- lb. roasting chicken
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. finely chopped flat-leaf parsley
• 2 tsp. finely chopped fresh thyme leaves
• 1 tsp. finely chopped fresh sage leaves 
• 1 clove garlic, finely chopped
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

• Prepare cheesecake recipe and pour over crust.

• Bake and cool following recipe directions.

• Refrigerate overnight.

• Cut into 2 in. squares.

• Flatten baking cups and place a cheesecake square on each.

• Position cupcakes on stand.

• Add a little blueberry pie filling and/or cherry pie filling to each cheesecake square.

recipe courtesy of Cooks.com

Instructions and Idea from Wilton.com

Pros and Cons of Buffets, Sit Downs Dinners and Other Catering Ideas

What's the best way to feed a room full of hungry wedding guests? Is the traditional sit down dinner the best option? Should you go with a buffet? Or how about something a little different, like an appetizer party or a brunch? To help you decide, here are some advantages to consider for each of these catering options.

• If you want your reception to be formal and elegant, the sit down meal may be the better bet. Picky guests are more likely to be impressed.
• Your guests don't have to work for their food! This is especially helpful to elderly guests and guests with small children.
• For guests who have traveled a long distance, it may feel appropriate to feed them with a more formal meal.
• You don't have to worry about running out of food.
• Guests don't have to worry as much about making a mess on their nice clothing.

Advantages of the buffet meal:

• If you want your reception to be more casual and laid back, a buffet might be the better bet. Guests are more likely to feel comfortable.
• Buffets are usually less expensive than sit down dinners. There's no wait staff to pay, and the food is often cheaper.
• You can offer your guests a variety of food options. Aunt Bertha will be satisfied with the meat and potatoes, and your vegetarian cousin Aurora will be delighted with the veggie lasagna. People enjoy having a bounty of food to choose from.
• Buffets encourage mingling. They force people to get up from their table, at least once!

Advantages of the appetizer party:

• Serving appetizers instead of a full meal is definitely a cheaper option. If you serve hearty appetizers, your guests will feel well fed without the extra expense.
• Appetizers allow you to be flexible and creative. You can choose a theme, like tiny cheeseburgers and miniature hot fudge sundaes. Or you can can choose food that matches the bridesmaids' gowns. Use your imagination!
• Appetizers allow you to provide a mix of food for various tastes and lifestyle choices. You can serve appetizers for the beef eaters, the fish eaters, the vegetarians, the low-carb dieters, the spice haters, the spice lovers, and so forth.
• If you want people to mingle, this is any easy way to do that.
• For a variation, try a dessert party! Who wouldn't enjoy that?

Advantages of the brunch:

• Unless you serve your eggs with lobster and caviar, catered brunches tend to be much cheaper than catered lunches and dinners.
• You can be flexible with the level of formality. Brunches can be dressed up to be elegant with mimosas or dressed down to be casual with donuts. You can have a sit down brunch or a buffet.
• Most people like big yummy breakfasts. Serve some decadent French toast and you won't have many naysayers. People associate brunches with fun and family gatherings.
• A brunch is original. Your guests have been to plenty of weddings where they serve chicken Kiev and baked potatoes. People will remember your unique brunch menu.

• 3 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 cup butter
• 1 egg, lightly beaten
• 3 tablespoons cream
• 1 teaspoon vanilla extract

1. Preheat oven to 400 degrees F (200 degrees C) .
2. Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
3. On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
4. Bake for 6 to 8 minutes, or until delicately brown.

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