Quick and Easy Recipes
Simple Recipes Make Unexpected Visits or Planned Parties a Breeze
Aug 10, 2008
You've been there one too many times: A call from a friend or your in-laws letting you know they are going to be dropping by for a visit. Usually this isn't a huge problem except that Old Mother Hubbard's Cupboard has more food than your fridge, and Miss Manners has taught you that when you know you have guests coming you probably need to offer them something more to eat than a half-emply sleeve of stale saltines.
Well, worry no more with these five quick and easy recipes, you'll have time to run to the store and be home in time to have something prepared for your guests in less than an hour. The best part? These recipes give the illusion of hours spent over a hot stove, so your guests will feel like you went to a lot of trouble just for them and will appreciate your effort! These recipes are also great last-minute additions to a planned dinner party menu.
Southwest Spinach Dip
Ingredients:
- One (1) package of finely chopped spinach, thawed
- One (1) block of cream cheese
- One (1) cup of medium salsa
- 1/2 cup of monterey jack or mozzarella cheese, shredded
- 1/2 cup green onion, finely chopped
- 1/2 cup of bacon bits
- One (1) Tbsp cumin
Directions:
- Thaw and thoroughly drain spinach, set aside.
- Melt the cream cheese on low heat until easily stirred
- One at a time, add salsa, bacon, onions and cumin; stir until well blended.
- Add spinach and cheese and stir until cheese is melted.
- Top with fresh cheese and serve warm with tortilla chip
Garlic Cheese Spread
Ingredients:
- One (1) large package of velveeta cheese, room temperature
- Two (2) jars pimento cheese, room temperature
- One (1) 8 oz. package of cream cheese, room temperature
- 1/4 cup of mayonnaise
- 1/2 tsp. Accent salt
- Two (2) tsp. worcestershire sauce
- One (1) dash of hot sauce
- Two (2) large cloves of garlic, finely chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup chili powder
- 1/4 cup paprika
Directions:
- Blend cheeses into a mixing bowl; add mayonnaise, Accent, worcestshire sauce, hot sauce and garlic. Blend with an electric mixer until smooth.
- Add salt and pepper and shape into three inch balls.
- Roll each ball of mixture in equal parts of chili powder and paprika until coated on all sides.
- Wrap each ball seperately into wax paper and aluminum foil and refrigerate until ready to serve.
- Serve with crackers.
Creamy Crab Bruschetta
Ingredients:
- One (1) baguette, thinly sliced
- Three (3) Tbsp extra-virgin olive oil
- One (1) 6 oz. can pink crabmeat
- One (1) 8 oz. package cream cheese
- One (1) Tbsp worcestshire sauce
- One (1) green onion, finely chopped
- 1/2 tsp Old Bay seasoning
- 1/2 tsp parsley flakes
Directions:
- Preheat the oven to 350 degrees.
- Brush both sides of the sliced bread with the olive oil, coating evenly. Place on a cookie sheet and bake for 4 to 6 minutes, or until slightly brown and crunchy.
- Meanwhile, in a medium bowl, combine remaining ingredients.
- Remove the bread from oven; cool slightly. Top with crab mixture and serve immediately.
Artichoke and Cheese Stuffed Mushrooms
Ingredients:
- 24 Large (2 1/2 to 3 inches wide) white mushrooms caps
- 1/4 cup extra-virgin olive oil, for drizzling
- Salt and Pepper
- Two (2) cans sliced or quartered artichoke hearts
- Two (2) cloves minced garlic
- 1/4 tsp. freshly grated nutmeg
- Pinch of dried thyme
- Handful of grated parmesan cheese
- Handful of parsley leaves, finely chopped
- One (1) tub shredded asiago cheese, 8 oz.
Directions:
- Preheat the oven to 400 degrees
- Place the mushroom in a large plastic bag. Drizzle in just enough olive oil to coat; shake the mushrooms to coat and scatter on a cookie sheet.
- Roast them for ten minutes, rounded-side up. Season with salt and pepper and flip over.
- Toss drained artichokes with a drizzle of olive oil, garlic, nutmeg, thyme, parmesan cheese, and parsley.
- Generously fill the mushroom caps with the mixture. Top the artichokes with the asiago cheese and return to the oven.
- Cook the mushrooms five more minutes to melt the cheese and set filling. Serve warm.
Dill Vegetable Dip
Ingredients:
- One (1) cup of sour cream
- 1/2 cup mayonnaise
- One (1) Tbsp finely chopped onion
- Two (2) tsp dried parsley flakes
- One (1) tsp dill weed
- One (1) tsp seasoned salt
- Assortment of fresh cut veggies
Directions:
- Comine the first six ingredients; mix well.
- Cover and refridgerate until ready to serve.
- Serve with the vegetables
