I’m a far better baker than cook, but t’is not the season for sugar cookies and such. That said, if you drop by, there’s a 50/50 chance that I can feed you well enough to make you happy.
I grew up never having any fast food, soda pop, candy (except at Hallowe’en, Easter and Christmas) or junk food. My mother actually cooked for us two or three times a day and my school served an edible lunch almost every day. I thought this was how things were for everyone until I was in high school and discovered that some kids did not have mothers who could cook.
I won baking competitions for my chocolate cake when I was just nine or ten years old, and I’m still a better baker than cook. There’s something satisfying about throwing some food into the oven and going to sit down for a while that I like, and something about juggling a bunch of pots and pans on top of a stove trying to make everything ready to be served at the same time that I don’t.
Now everyone in the family works or is busy all the time, and home-cooked meals are few and far between. As with all recipes, these are improved if you substitute fresh ingredients rather than canned or frozen. If you have the time and desire to remove some artichoke hearts from a bunch of fresh artichokes, you have my admiration.
I am a lazy cook, so here are some lazy recipes:
Buffalo Chicken Dip
2 cups shredded cooked chicken
1/3 cup hot sauce (know your limits)
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled bleu cheese
Preheat oven to 375 degrees while you mix all the dip stuff together. Toss the chicken shreds with the hot sauce. Once the chicken is thoroughly coated in hot sauce, stir in the rest of the ingredients except the bleu cheese. Pour into a 1 1/2 quart casserole dish. Sprinkle the bleu cheese bits on top. Bake uncovered for 20 minutes or until it is bubbling.
Hot Artichoke and Spinach Dip
1 6-ounce jar of artichoke hearts (drained)
1 box frozen spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan cheese
Optional: hot sauce to taste
Preheat oven to 350 degrees. Chop artichoke hearts, place in small bowl, stir in the spinach. Fold in mayonnaise and sour cream. Add Parmesan cheese, stir, spoon into small baking dish. Bake for 20-25 minutes or until bubbly.
1 pound sausage
2 1/2 cups Bisquick
2 cups grated cheese (your choice)
Dash of Tabasco
Fresh crushed garlic, to taste
Preheat oven to 350 degrees. Mix ingredients together, roll into balls, bake for 15-20 minutes.
1 cup self-rising flour
8 ounces of cream cheese
1 stick of butter
Mix together, bake at 350 degrees for 15 minutes. Serve hot.