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Table:
We first started with the canopy to customize and contain the space. It was the perfect finishing touch to complete our rustic romantic feel. To create the canopy we simply took four galvanized buckets and filled them with cement. We then placed four large birch branches in each one and let the cement dry. Next, we screwed in the remaining branches to create the ceiling of the canopy and then simply draped the white muslin fabric over the top and one side of the canopy.

We covered the table in a bright faux wood grain fabric to incorporate the wood from the birch branches. We opted to make the runner the exact width of the table, as we loved the pattern so much, and really wanted it to be a main focal point of the table scape.

Centerpieces:
Create a crafty and creative look on the table, while saving money on floral arrangements at the same time! To do this, cover foam balls in various sizes with yarn to replace standard floral arrangements. Simply use a glue gun to wrap each piece of yarn strategically around the foam and use different colors and textures of yarn to add interest to the faux arrangements.

Next, hot glue gun large round buttons onto thick grosgrain ribbon and attach them to the large foam balls with straight pins and set them onto tall glass vases.

Fill mini bud vases with buttons in all shapes and sizes and top them with the smaller yarn balls. Finally, we filled two ceramic bird vases with flowers to add another layer of texture and elegance to the table.

Table Settings:
Because of all of the colors, textures and patterns on the table we opted for simple white ceramic plates. We used plastic tableware to add to the quirky vibe but feel free to use dressier silverware depending on the style of the event. We wrapped our linen napkins with a fabric belly - band in an alternate coordinating pattern and finished it off with a button and yarn detail. Simply string yarn through both holes of the button, and tie it in the back for the same effect.

Each guest drank old-fashioned lemonade out of mason jars that were accented with tangerine colored straws. We glued tags to the straws that resembled flags and said “Sip with Love”. An alternative would be to put the names of the guests on each tag, which would also serve as name cards.

Simple white favor boxes were also adorned with fabric, buttons and yarn. We cut a piece of fabric into a circle, cut a piece of yarn, covered a large button with the fabric, twisted the fabric to give it a fan-affect, then tied the ribbon tightly around the back of the button. We then spread fabric under the face of the button, to give it a flower-like affect. Once you have this completed, glue a smaller sized white button onto the middle of the larger button. Next, use a glue gun and glue the designed button directly onto the box. For the finishing affect, simply wrap the white yarn around the white favor box in multiple layers to give it a crafty look. Your guests won’t want to open the favor they’ll be so impressed with your wrapping!

Appetizer

Kickin' Chicken Nuggets

Ingredients:

1 6-ounce bag spicy pita chips (such as Stacy’s Texarkana Hot)
1 cup grated Parmesan
1/2 cup flat-leaf parsley, finely chopped (optional)
1 egg
1 1/2 pounds chicken cutlets, cut into 3-inch pieces
1 cup sour cream
4 scallions, trimmed and chopped

Directions:

Heat oven to 400° F.
Place the pita chips and Parmesan in a food processor. Pulse until coarsely ground. Transfer to a large bowl and stir in the parsley, if using.
In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in the pita-chip mixture, pressing gently to help it adhere.
Place the chicken pieces on a parchment-lined baking sheet. Bake until cooked through, 10 to 12 minutes.
In a small bowl, combine the sour cream and scallions and serve with the chicken for dipping.

Dessert

Maple Baked Apples

Ingredients:

4 large apples
3/4 cup maple syrup
1/2 cup (about 2 ounces) walnut pieces
1/4 cup golden raisins
2 tablespoons unsalted butter, cut into pieces
Ice cream (optional)

Directions:
Heat oven to 400° F.
Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish.
Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes.
If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.

Drink

Blueberry Fizz

Ingredients:
2 2-liter bottles ginger ale, chilled
1 cup blueberries
1 lemon, thinly sliced and seeded
1 lime, thinly sliced and seeded
2 Tbsp. crystallized ginger

Directions:
Divide one bottle of the ginger ale between two half-gallon jars or pitchers. Add 1/2 cup of the berries, half the lemon slices, half the lime slices and 1 tablespoon of the ginger to each jar. Cover and refrigerate for 2 to 24 hours. (If chilling more than 2 hours, add the lemon and lime slices only 1 to 2 hours before serving. Citrus adds a slightly bitter flavor after 2 hours.)
Just before serving, fill jars with ice. To serve, fill each glass half full with the blueberry mixture and ice; fill glass with chilled ginger ale for fizz. Makes 12 servings