We've all left weddings with them: a small picture frame; a chocolate bar with the bride & groom's married name on the wrapper; even a monogrammed match box. Where do these tokens of thanks end up? Under the car seat, in the junk drawer or, yes, in the garbage (are you supposed to keep the wrapper once you've eaten the chocolate?).

Though they have become a standard of a traditional wedding, the wedding favor has really lost its edge over the years. Of course you could drop a few extra bucks per person on something more impressive, but is it worth it?

A wedding favor doesn't need to be flashy or expensive. In this case, the sentiment "it's the thought that counts," really means something. You can say "thanks" to the family and friends who help you celebrate your big day with a small gift that "gives" forever: a recipe.

First, you have to pick the right recipe. Here are some suggestions:

Go with something regional or seasonal: Does your family put its own twist on a favorite regional dish? Is it warm, comforting soup season, or summer grilling season? Think of something your guests will want to make the night after your wedding.

Choose something from your wedding menu: Talk to the caterer about using a recipe from one of your menu items. Or, provide the recipe for a special wedding cocktail served.

Get sentimental: Is there a special dish between you and your husband-to-be?

Celebrate family tradition: Is there a traditional food associated with the wedding celebration in your family?

Family recipes are best, but don't be afraid to consult a cookbook: If you can't find a perfect family recipe, visit the library or the Internet and find a recipe for one of your favorite dishes.

You don't have to stop at one recipe: If you can't decide between two or three, use them all. Then, guests won't all get the same thing.

Once you've selected the recipe or recipes, it's time to consider packaging. Here are some ideas:

* Present the recipe on the side of a custom food box; nutrition facts can be fun facts about you and your group. * Write the recipe on a writable desert plate. Once the goodies are gone, the recipe remains. * Pack non-perishable items or food into a take-out box, include recipe on box. * Make your own printed gift bags with your monogram; put your favorite food and the recipe inside (cookies would be my choice!). Fold the bag over; punch two holes and slide a ribbon through. * Use a double-sided picture frame; recipe on one side, special picture on the other side. * Design recipe cards that match your wedding décor; print the recipe on one side and use the other for table assignments. * Attach the recipe to a non-perishable ingredient - like vanilla extract or other spice.

Recipes make fabulous shower favors as well. If you're planning a shower for a bride-to-be, ask all guests to include their favorite recipes in their gifts. Or, ask them to include them with their RSVP and put together a custom cookbook for the bride.

Remember, wedding favors aren't a "must-have," but they are a nice touch, especially when they are meaningful. Choose a recipe that has some sentimental value and add a personal touch in the packaging, and guests will remember (and prepare) your favor for years to come.

About the Author

Kate Walling is founder of Secret Ingredients (www.TheSecretIngredients.com). She so cherished the traditions passed down in her family that she came up with a way to help other families do the same by creating personalized heirloom cookbooks. Visit http://www.thesecretingredients.com or contact her at kate@thesecretingredients.com.

Labels: recipe, secret recipe, wedding

Valentines Day is a day to express your love, and to celebrate the spirit of love. You will love this absolutely wonderful Recipe Book for valentine's day recipes, We have one of the best selections for valentine recipes with 148 all time favorite valentine recipes...


Valentine's Day is named in honor of Saint Valentine, who lived during the Roman times. There is a belief that when Valentine died, he left a note to his jail keeper's daughter which was signed, "Your Valentine." People have been sending similar messages to their loved ones since then.

You can get it HERE..

Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!

Linda Plummer is webmistress of the site: http://www.top-tour-of-spain.com which provides a wide range of information regarding Spain and the Spanish language.