Some of us hate cooking, some of us are pressed for time, and a lot of us fit into both categories. If you’re going be throwing a party or just having a few friends over to watch the game, there are a few recipes you can make that won’t take hardly any time at all and will taste delicious.
Queso de Cabra
This is a Spanish dish that is often served in tapas restaurants (and in Spain, too, more than likely). The good news about this appetizer is that it takes barely any time at all and is cheap and will feed an army.
(1) 8 oz cream cheese
(1) small roll of goat cheese or chevre (if you don’t like goat cheese, just double the cream cheese)
(1) jar of your favorite spaghetti sauce (I like the ones with garlic and basil)
(1) french baguette, cut into slices and toasted lightly
Allow cheeses to come to room temperature. Place them in a bowl and mix them together until creamy. Form the cheese into a ball (as much as you can at least) and place in a glass or ceramic dish. Pour the spaghetti sauce around the cheese ball. Place in a 350 degree oven and bake until the cheese is hot and the sauce is bubbly. Serve with toasted baguette slices.
Buffalo Chicken Wing Dip
This is one of my favorites because it tastes just like buffalo chicken wings without the leftover bones. This recipe can be kept warm in a Crock-Pot.
Shredded chicken breast (I use about 3 – 4 boneless skinless breasts that I’ve boiled; you could easily use rotisserie chicken or canned chicken)
(1) bottle Frank’s Red Hot sauce or similar
(1) small bottle of ranch or bleu cheese dressing
(1) 8 oz brick of cream cheese
(1) container of bleu cheese crumbles or bag of mozzarella cheese
Dump everything in a Crock-Pot, turn up the heat and check to see if it’s melted. Turn the heat down to warm and stir to combine. Serve with celery, carrots, or tortilla chips.
This is one of my favorites since I was a kid. I usually use low-fat sour cream in this recipe and most people can’t tell the difference.
(1) package of frozen spinach
(1) package of Knorr Vegetable soup mix
(1) 16 oz container of sour cream
Cocktail rye bread or Hawaiian rolls
Cook the spinach, drain it well. I usually wrap the cooked spinach in a bunch of paper towels and squeeze the heck out of it to get the moisture out. Put spinach in a bowl, along with the vegetable soup mix and sour cream. Mix to combine, cover and refrigerate 8 hrs or overnight. Serve with rye bread or Hawaiian rolls (to get really fancy, serve it in a bread bowl!)
Simple yet delicious. Not sure where the “L” fits in but it’s so tasty that I don’t care. Credit to my Aunt Janice for this recipe.
(1) lb of bacon, cooked or ready-to-serve bacon
(1) large tomato or 3 – 4 plum tomatoes
(1) cup of mayonnaise
(1) cup of sour cream
Cook the bacon, allow to cool and crumble it into small pieces. Chop and seed the tomatoes into pieces about the same size as the bacon. Put sour cream, mayo, bacon, and tomato into a bowl and mix to combine. Cover and refrigerate for 2 hrs. Toast white bread and cut into triangles for dipping.
These little open-faced sandwiches are somewhat lighter fare than the previous recipes. Serve these chilled for maximum flavor.
(1) cucumber, peeled and cut into slices
(1) 8 oz package of cream cheese
(1) packet of Italian dressing mix
Dried dill (optional)
(1) loaf of cocktail rye bread
Mix the cream cheese and Italian dressing mix until combined. Spread a tsp or so on each slice of cocktail rye bread. Top with a slice of cucumber. Sprinkle with dill if desired. Refrigerate until cold.