Cookie's Southern Style: Are you planning a Bachelorette Party?

Friday, March 7, 2014

Are you planning a Bachelorette Party?

As a Maid of Honor and/or Bridesmaid it is your duty to make sure that the Bride has fun and relax before her big day. So, what do you have planned? First whatever you plan make sure the Bride will enjoy it. Choosing a theme is a simple way to make that special day fun for the Bride. There are so many great ideas to select from to create a special night. I have selected 5 ideas that I think are a lot of fun! Keep in mind that you should adjust your selected theme to fit your Brides style and taste.

Idea #1 Wine & Dine

For the intellectual Bride, wine and cheese tasting is a great idea. This idea never goes out of style and your guest will have fun learning about wines and cheese, their origin and how you can pair the two.

Idea #2 Tea Time

For the romantic bride, an afternoon garden tea or coffee party. This event can be setup in a garden or by a pool.

Idea #3 Karaoke Night

For the Bride with a wild side! Does the Bride love to sing and dance? Take everyone out to a Karaoke bar or set up you own Karaoke machine, add drinks and sing and dance the night away!

Idea #4 Casino Night

For the Live in the moment Bride. You can rent a limo, van or car and go to the nearest casino. To make it extra special reserve the VIP room or you can transform your living room. If it fits in the budget take a girls trip to Vegas!

Idea #5 Spa Night

For the sweet and intimate Bride. If your Bride prefers small crowds rather than a big party. A day at the spa or a pamper party at home would be awesome!

No comments:

Post a Comment

Southern Spice Recipe by Cookie Hudson Catering

Ingredients:3/4 cup margarine, 3/4 cup all purpose flour, 2 celery stalks, peeled and chopped, 3 large onions, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped,1 yellow bell pepper, chopped, 2 bay leaves, 2 teaspoons salt, 2 teaspoons, dried oregano, crumbled, 1 teaspoon cayenne pepper, 5 (8 oz.) bottles clam juice, 2 (28 oz.) cans Cajun style diced tomatoes, 2 pounds Smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick, 2 pounds okra, cut crosswise into 1/4-inch-thick slices, 2 pounds large Shrimp, uncooked, peeled and deveined, 3 tomatoes, seeded, diced, 1 pound rice, cooked

Directions:

Heat oil in a large iron skillet over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes. Add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Cover and chill to let the flavors merge. Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.

"Chicken Creole" Recipe

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base served over a bed of rice

Ingredients:

1/4 cup oil for frying

1/4 cup all-purpose flour

1 green bell pepper, chopped

1 onion, chopped

2 cups cooked, chopped chicken breast

meat

1 (14.5 ounce) can diced tomatoes with

green chile peppers, with liquid

1 (4.5 ounce) can sliced mushrooms,

drained

2 tablespoons chopped fresh parsley

2 teaspoons Worcestershire sauce

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 dashes hot sauce

Directions:

1.

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.

2.

Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Recipe

Ingredients:

2 egg whites, lightly beaten

2 tablespoons mayonnaise

2 teaspoons chopped fresh parsley

1 1/4 teaspoons Old Bay or Creole/Cajun seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 cup soft bread crumbs

1 pound fresh lump crabmeat, drained

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Pages

Friday, March 7, 2014

Are you planning a Bachelorette Party?

No comments:

Post a Comment