I thought I’d have so much time this spring compared to last year. A year ago, I was helping plan two national conferences and preparing for our first family wedding.

I made more than 200 decorated cupcakes for the wedding. What was I thinking? 

My bank account was on my mind, because those fancy cupcakes would have cost more than $1,000.

We had successful events, but I was pretty tired by the time summer arrived. I was ready for a break. The year looked calmer, at least on paper.

Spring is a time of celebrations — from weddings to graduations to anniversaries. Whether you are a guest or the head planner, being a little creative can save you money if you do some of the work yourself.

Remember: safety first. Plan ahead and remember the temperature rules.

• Keep hot foods hot and cold foods cold. Refrigerate or freeze perishable foods in shallow containers within two hours. High-protein, high-moisture foods that are temperature-abused are most likely to be linked with foodborne illness.
• Keep cut fruit cold. Nest bowls of cut fruit and salad in larger bowls of ice. The food should maintain an internal temperature of 40 degrees Fahrenheit.
• Invest in temperature-maintaining equipment such as slow cookers for high-protein meats and warm dips. The food should maintain an internal temperature of 140 degrees F, according to U.S. Department of Agriculture recommendations.
• Prepare smaller trays or bowls of food and replenish regularly. Keep the remaining food in the oven or refrigerator.

Let’s get creative. How about making your own charcuterie boards? A few years ago, charcuterie boards were not mainstream. Technically, “charcuterie” refers to cooked meats such as salami and prosciutto. A quick search online will inspire you with images of artistic spreads.

• Select a board or platter and some small bowls. Be sure the board is large enough to hold the amount of food you will need for your guests.
• Choose meats or other protein sources, such as deviled eggs.
• Pick out crackers or bread. If you have guests with intolerances or allergies, have some allergen-free options.
• Select cheeses. Go for a variety of soft or hard cheeses to vary the texture.
• Add a variety of fruits and vegetables for pops of color and nutrition. Arrange some red, green, orange and/or yellow bell pepper strips, along with carrot sticks, cucumber slices and other veggies.
• In the small bowls, include a dip or spread such as hummus, jam, mustard or cream cheese-based dip.
• Add nuts, seeds or pickled or sweet treats in other bowls.
• Provide forks, spoons, tongs and small plates for guests to select their food.

For more ideas, see “7 Steps to Creating a Charcuterie Board” from North Dakota State University Extension.

How about a “meal in a bowl” buffet? Keep cooked food hot in slow cookers.

• Choose a grain such as cooked brown rice, wild rice, couscous (durum-wheat product), pasta or other grain.
• Provide vegetables for flavor, fiber and nutrition. Chopped peppers, onions, tomatoes, spinach, carrots and zucchini are good choices.
• For sweeter bowls — such as breakfast bowls with oatmeal — provide berries or slices of apple or banana. Dip fruit slices in orange juice to prevent browning.
• Include protein, such as cooked ground beef, poultry or lean ham. Black beans provide fiber.
• Provide sauce or seasoning. For Asian-inspired bowls, use teriyaki or sweet and sour sauce. For Mexican bowls, provide salsa or taco sauce. For an Italian bowl, provide marinara or alfredo sauce.

For more ideas, see “5 Steps to Making Your Own Meal in a Bowl” from NDSU Extension.

If you’d like more ideas for healthful food buffets that won’t break the bank, see the entire “Pinchin’ Pennie$ in the Kitchen” series under “Cooking on a Budget” with the Food Preparation resources at NDSU Extension.

If you’re planning a dessert spread, consider adding a simple, protein-packed option like this one. Then relax and enjoy the party.

Dessert Hummus

1 (15-ounce) can chickpeas, drained and rinsed
¼ cup creamy peanut butter
¼ cup maple syrup
½ tablespoons vanilla extract
¼ cup mini semisweet chocolate chips

Blend together the chickpeas, peanut butter, maple syrup and vanilla extract by hand or in a blender. Stir chocolate chips into mixture. Serve with fruit or graham crackers.

Makes six servings. Each serving has 190 calories, 8 grams (g) fat, 6 g protein, 27 g carbohydrate, 5 g fiber and 75 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – April 9, 2026

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu