By Dawn Hall, Author of Busy People’s Super Simple Menus Cookbook

The wedding rehearsal dinner for some families is as important to the bride and groom as the wedding day dinner.  For many brides and grooms this event is more enjoyable than the wedding dinner. At the rehearsal dinner, they are able to relax and enjoy their food, rather than feeling obligated to visit with their guests as is customary on the wedding day. 

Menus range from traditional sit-down dinners, to a vast array of assorted finger foods served buffet style, to lighter fares as simple as soup and salad.

I have come to learn that what is most important isn’t where the rehearsal dinner is held, but that it is a time of gathering to celebrate together.         

Often the groom’s parents will host the event.  For those parents deciding to do the actual preparation of the meal themselves, (instead of having it at a restaurant), I think this buffet will be a welcome resource.

Wedding Rehearsal Dinner: Sweets, Treats and Hors D’oeuvres Buffet Menu
Serves 16
Click the links below for the recipes

Cranberry Salsa
Bacon, Onion & Pineapple Spread
Cherry-Berry Kiwi Trifle
Creamiest Old-Fashioned Rice Pudding
Maraschino Cherry-Chocolate Chip Muffin Tops
Smoked Salmon Rolls
Cucumber and Ham Dip
Warm Peppermint Dessert Beverage
Reuben Roll-Ups

Timeline
1. Set up the buffet table, placing plates, napkins, and silverware at one end of the table.
2. One hour and forty-five minutes before serving time, prepare the Cranberry Salsa, cover, and place in the refrigerator.
3. Make the Bacon, Onion, and Pineapple Spread, cover, and place in the refrigerator.
4. Prepare the Cherry-Berry Kiwi Trifle, cover, and place in the refrigerator.
5. Make the Creamiest Old-Fashioned Rice Pudding, cover, and refrigerate.
6. Make the Maraschino Cherry-Chocolate Chip Muffin Tops and place in the oven.
7. While the muffin tops are baking, make the Smoked Salmon Rolls, cover, and place in the refrigerator.
8. Take the muffin tops out of the oven. Prepare the Cucumber and Ham Dip, cover, and refrigerate. Hollow out the bread bowl, cover, and set aside.
9. Start the Warm Peppermint Dessert Beverage.
10. While the beverage is heating up, start the Reuben Roll-Ups.

Last 15 minutes
11. While the roll-ups are baking, put chips with the salsa, crackers with the spread, and the Cucumber and Ham Dip in the bread bowl. Take these to the buffet.
12. Place the beverage in a slow cooker and place the cups and garnishes next to it for the guests to serve themselves.
13. Set the food out on the buffet.

Edible Centerpieces
Place appetizers on displays of different heights for a centerpiece with added dimensions. If you don’t have access to a three-tier display, simply make your own by placing stacked books or boxes of assorted heights on the counter. Cover the boxes with a large piece of material. A tablecloth or plain colored bed sheet works well.  Place plates of appetizers on the varied books or boxes of different heights once they are completely covered with material.  Arrange framed photos of the bride and groom together throughout the serving area and dinner tables. Set the Cherry-Berry Kiwi Trifle on a box (no more than 12 inches high for the focal point of your edible centerpieces).

Supplies
Food processor
Electric mixer
Two muffin tins
Trifle bowl
Tapered candle
Holiday bowl
Slow cooker
Baking sheet

Grocery List
1 (16 ounce) bag dark, sweet, pitted, frozen cherries
1 (16 ounce) bag frozen whole strawberries
4 (8 ounce) containers fat-free dessert whipped topping
1 (16 ounce) box phyllo (filo) dough
1 (12 ounce) bag fresh cranberries
6 kiwi
Green onion tops
1 medium cucumber
1 white onion
2 (8 ounce) cans plus 1/2 cup crushed pineapple
1 jar no-sugar-added applesauce
2 (8 ounce) packages smoked salmon
1 (4 ounce) package lean ham
1 pound extra-lean corned beef
3 (16 ounce) containers fat-free cream cheese
1 gallon plus 1 quart fat-free, low-carb milk
1 (16 ounce) container fat-free sour cream
1 (16 ounce) container fat-free, low-carb French vanilla liquid creamer
8 ounces shredded fat-free mozzarella cheese
3/4 cup raisins
3 cups cooked rice ( 1 1/2 cups uncooked)
2 (1.9 ounce) Boxes Splenda Granular 
3 (1 ounce) packages sugar-free, fat-free instant vanilla pudding mix
16 ounces mini-chocolate chips
3 cups whole wheat flour
Baking soda
Nonfat cooking spray
Almond extract
Mint extract
Lemon pepper seasoning
Dried parsley
Ground cinnamon
1 (4 ounce) jar fat-free mayonnaise
1 (2 ounce) envelope ranch salad dressing mix
Fat-free Thousand Island dressing (optional) 
1 (16 ounce) jar sugar-free strawberry preserves
1 (3 ounce) jar 30%-less-fat-bacon pieces
1 (12 ounce) angel food cake
Cooked rice
1 (10 ounce) jar maraschino cherries
1 round loaf of pumpernickel bread
1 (8 ounce) bag peppermint candy disks
Reduced-fat butter-flavored crackers
Baked tortilla chips
Toothpicks

This rehearsal dinner buffet was created especially for Precious Moms by Dawn Hall, the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  Her website is: www.Dawnhallcookbooks.com