I grew up surrounded by wonderful cooks, who usually worked without recipes – adding a little of this and that to create the perfect dish.
When I was in school, I loved Home Economics class best. We would make easy recipes, and I would have to go home and show my parents what I learned. I think Daddy liked my Home Economics class best too, or at least the homework.
I have collected many cookbooks over the years, and I love to read through them and try all the fun recipes. I use my family as "taste-testers.” They never minded until I put too much cooking sherry in a chicken casserole. With that being said, they are always brutally honest, if they like a dish or not.
Of course, they don’t miss many invitations to dinner, so I feel pretty good about my track record so far.
I'm going to share some quick appetizer recipes with you. I like to have basic ingredients at home, just in case you have company or want to have snacks for supper.
Enjoy!
Ranch Bacon Dip
1 (8 ounces) package cream cheese, softened
1 (1 ounce) packet Original Ranch dressing mix
1 (3 ounces) bag real bacon bits
2 cups shredded cheddar cheese
16 ounces sour cream
Preheat oven to 400 degrees. In bowl, combine all ingredients. Mix well. Transfer to 2-quart baking dish; cover. Bake dip 25-30 minutes or until hot and bubbly. Serve with corn chips.
Dixie Caviar
1 drained can of whole kernel corn
1 drained can of black-eyed peas
1 chopped green bell pepper
5 green onions, chopped
1 chopped tomato (add enough to make it look pretty with red)
3 stalks chopped celery
5 jalapeno peppers (not the canned ones, fresh)
1 packet Zesty Italian Salad dressing
Mix ingredients. Chill for 2 hours. Serve with corn chips
Crazy about Corn Dip
2 (8 ounces) packages cream cheese
1/4 cup lime juice
1 tablespoon cumin
1/2 teaspoon salt
Dash black pepper
1/4 cup vegetable or canola oil
1 (6 ounces) can whole kernel corn, drained (I used frozen corn)
1 cup chopped pecans (optional)
1 small white onion chopped (1/2 cup)
Combine Cream Cheese, lime juice, oil and seasonings with an electric mixer.
Fold in corn and pecans and onion. Serve with corn chip or tortilla chips. Store in fridge up to one week.
Strawberry Brownies
1 box Strawberry cake mix
2 eggs
1/3 cups vegetable oil
Glaze
1 cup powdered sugar
1 1/2 tablespoons milk or water.
Mix ingredients with a hand-mixer. Spread in 9-by-13-inch greased pan. The mixture will be thick.
Cook 350 degrees for 14 minutes. Mix powdered sugar and milk or water until smooth. Pour glaze over warm brownies.
