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After a long holiday season, I got to thinking about the things people ask me to bring to the table. The actual table. As in food. We all know Julia gets to bring the booze.
I never get to bring the booze. But they don’t let me bring anything difficult to make either. IV says this is because “Everyone knows you’re busy.” Ha. Everyone’s busy. They just don’t trust me to bring anything gourmet. I wouldn’t trust me either. If people want store bought desserts, I’m their woman. Which might be why the family switched dessert production to my sis in law a few years ago. This year I was assigned “fruit” for Christmas. I rocked that fruit tray. Just sayin’.
For years I was the one who brought the Taco Dip. Everyone always said mine was so much better than theirs, creamier, nummier. It took comparing recipes to figure out that this was because I dumped in the entire carton of sour cream when the recipe only called for half a carton. Now everyone’s dumping in the whole carton and mine isn’t special anymore. Oh well.
Now I get to bring Chicken Nachos. I’m not sure why I seem to be the go to girl for Mexican appetizers since I don’t care for Mexican food. Who knows? For the recent Packer vs Viking Playoff Game Extravaganza I made the best chicken nachos of all time. Seee?
I have no idea what I’ll make next week. I hope everyone still wants chicken nachos. If you do, here’s my recipe.
2 cloves garlic,minced and crushed
1/4 cup onions, chopped
1/4 cup tomato, chopped
1/4 cup Jalapenos, chopped
1/4 cup black olives, chopped
3 chicken breasts, cooked and shredded
3 tablespoons vegetable oil
12 oz package tortilla chips
8 oz package shredded Mexican cheese blend
Preheat Oven to 350 degrees.
In skillet over medium heat cook garlic and onions in oil until tender. Add chicken and toss until coated with oil.
Cover a cookie sheet with tin foil. Spread tortilla chips on top in a single layer. Spoon the chicken mixture over top. Sprinkle the cheese, tomato, olives, and Jalapenos over that. Bake 10 minutes or until cheese has melted.
What do you bring to the table for gatherings?
88 Comments on “What Do You Bring to the Table?”
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For large gatherings I make a wicked shredded beef burrito.I take a trimmed boneless chuck roast, about 4 or 5 pounds, add two or three pressed garlic cloves,half chopped onion, two chopped carrots, two bouillon cubes, tsp cinnamon, package of taco seasoning and quarter cup hearty burgundy and enough water to cover the roast. Slow cook in oven until nearly all the liquid is gone and the meat falls apart. I shred the meat with a couple of forks,add salsa (I like Resers). Warm flour tortillas in the oven. I load my burrito with meat, salsa, minced onion, shredded cheddar, guacamole and sour cream. My sister made teriyaki chicken on a stick a couple nights ago on a bed of rice noodles, yum! Mom makes coleslaw that is unsurpassed. And all of us make very good desserts. My son bakes an apple pie with a bacon-lattice top that is wonderful. What can I tell you, we love to cook in our family.
Posted on January 11, 2013 at 3:21 am.
I’ll take one of each.
Posted on January 11, 2013 at 8:36 am.
Like you, I can put a fruit platter together that will WOW!!
Posted on January 11, 2013 at 3:55 am.
I am also in high demand for the veggie tray.
Posted on January 11, 2013 at 8:37 am.
A fun and easy veggie tray. Cut head of cabbage in half and place in bottom of shallow bowl, flat side down on bed of lettuce. Put radishes, baby carrots,small pieces of celery and green onions on skewers. Make small cuts in the veggies and put them in ice water until they “bloom”, stick your veggie flowers into the cabbage for a bouquet, add cheese cubes and grape tomatoes for extra punch. Nice presentation with little effort FTW!
Posted on January 11, 2013 at 4:48 am.
Not a veggie tray like this though. Sounds pretty.
Posted on January 11, 2013 at 8:37 am.
A couple of years ago we were on a school committee and my sister made a cheese ball and covered it in cream cheese blocks to make an igloo and then made penguins from black olives.It was a big hit.
Posted on January 11, 2013 at 11:24 am.
I would love something like that. If someone else made it . . .
Posted on January 11, 2013 at 11:44 am.
With my family and friends it all depends on who else is bringing what. I do a mean apple crumble when I am in the mood and I don’t use tinned apples either because I love to do the peeling and slicing of said apples. I will only use one style of apple too and that is Granny Smith apples. I only use the one style because I am a pain in the butt about apples, grapes, bananas, lettuce and a fair number of other things too (yes I am THAT person *g*).
At Christmas I totally rocked the chicken and I chose a turkey hindquarter that didn’t get all dry and ick (I cooked it from frozen and it took kinda over 5 hours for the damn thing to be ready). I also did a pretty good salad but would have preferred to just buy a couple of packets of Caesar salad mix because I am hooked on that stuff. If I am asked to bring a dessert and mum hasn’t done the creamed rice already I will do that and I don’t want to brag but my creamed rice is pretty good because I have yet to burn the bum on it and have it boil over while mum’s is regularly both boiled over and burned on the bum. Mum does a better pillamini though, mine is kinda bad (I really need to get mum’s help with it and learn how she does it).
Posted on January 11, 2013 at 5:19 am.
What’s pillamini?
I’m picky about apples too. I only buy Fuji. But for pies Granny Smith is the best. Not that I can make pie, but I hear things.l
Posted on January 11, 2013 at 8:39 am.
It’s a Russian minced beef dish and they look a little like tortellini. The ones that mum does are to die for and when they are being made can take almost all day to make. I have tried Fuji apples but me in my infinite weirdness dislike them slightly less than red delicious.
Posted on January 11, 2013 at 9:15 am.
Pillamini sounds good to me.
Posted on January 11, 2013 at 9:37 am.
Oh it is! I might have to ask/beg mum if we can do some this year.
Posted on January 11, 2013 at 10:42 am.
I’m very good at baking apple pie, fresh apples only, and pecan pie. The crust is always flaky because I remember my grandma’s way with crust. You only roll it once; otherwise, it becomes tough.
Posted on January 11, 2013 at 7:07 am.
Pie crust is a gift that I do not have. Sounds like you’ve got it down.
Posted on January 11, 2013 at 8:40 am.
I do pies. I can rock a pie. MIL gave me her crust recipe, which is basically just a ratio of ingredients that you can adjust up or down depending on how many you need. She swears it doesn’t work unless one uses Crisco brand shortening. Haven’t tried using anything but Crisco brand, and I’m not willing to experiment. I make all kinds of pies. Apple, pecan, egg custard, and pumpkin are my staples. I’ve been known to make a raisin cream or a goosberry, if someone has put up goodberries for winter use. We don’t do football around here, so making “football food” hasn’t been an issue. However, I’ve been known to put on a big pot of soup on a Sunday and let everyone “graze” on it all day. That way, I only have to cook once.
Posted on January 11, 2013 at 8:45 am.
Forgot–I only use fresh apples, too, but I use whatever is on hand or whatever is cheapest at the store that’s not sweet. For some reason, sweet apples never bake right.
Posted on January 11, 2013 at 8:46 am.
I also do the big pot of soup here. The pies sounds fantastic. IV’s gramma was a blue ribbon pie maker so I don’t bother even trying. But she swore by Crisco as well.
Posted on January 11, 2013 at 9:10 am.
Chicken Picata. Apparently I am the go to girl for it.
My secret, I don’t bread the chicken, I lightly flour and brown.
There, you have my secret.
I did it during my Atkins days. I actually removed a lot of things during my Atkins days that I really don’t miss. 
Posted on January 11, 2013 at 8:52 am.
Sounds nummy. I have a parmesan chicken recipe I do and it was supposed to be soaked in butter before breading. I changed it to milk and a little egg and it’s fine. Soaked in butter? No thank you.
Posted on January 11, 2013 at 9:12 am.
I am your go-to girl for desserts. Cake, cookies, pie. They’re all homemade, and they all contain real butter. My attitude is, if you’re going to eat the whole cake for dinner, yes, we should make some health concessions. But if we’re talking about one piece, make it worthwhile.
Around here, you never know what will be for dinner. Yesterday was supposed to be Tomato Basil Soup, but I got sidetracked and then wasn’t hungry, so no soup.
But you always know there will be dessert, or that I can whip one up at any time. Supplies are always on hand for something. Today, for instance, I could make an Apple Pie. Or Brown Sugar Spice Cake. Both of which sound fantastic, and much better than painting and working (which is what is really on the agenda), but the kids are away this weekend, and that means it would be me and a pie. There’s a bad combination for my hips!
Posted on January 11, 2013 at 9:14 am.
I agree about butter in desserts. That’s where it belongs.
Posted on January 11, 2013 at 9:38 am.
My go-to Packer game food is a Taco Pizza. Stir together Dean’s french onion dip and one package of cream cheese for the “crust” then slather that with salsa. Throw on top of that 1/2-lb of fried hamburger, iceberg lettuce, cheddar cheese, tomatoes, black olives, and chopped white onions. Use Fritos scoops to eat. I make it in a pizza pan. Very simple and looks like you worked so hard for so long…
I think tomorrow I am going to try your Chicken Nachos for the game. The chicken sounds very San Francisco-ish!
My Wisconsin bff has been wearing her jersey to church each week and the Pack have been winning. The Vikings win – you guessed it – she had the flu and did not go. With the Saturday games she has been going and hugging the pillars. I’ll take any help we can muster!!
Posted on January 11, 2013 at 9:29 am.
Jerseys in church are a staple. We will definitely need some pillar hugging prayers.
Posted on January 11, 2013 at 9:39 am.
I am the appetizer girl. There are many that I make but the two most requested are my stuffed mushrooms and my stuffed dates wrapped in bacon. Everything’s better with bacon
I think the recipe for the dates was in one of the Goddess cookbooks from way back when.
Posted on January 11, 2013 at 9:36 am.
I am of the opinion that everything is better with bacon as well. Even bacon is better with bacon.
Posted on January 11, 2013 at 9:40 am.
bacon wrapped dates are EVIL. They are worse than crack. I sometimes add a teeny sliver of parmesan or pecorino cheese inside the date.. dammit. now I want some
Posted on January 11, 2013 at 11:31 am.
Sounds like I need to put bacon on dates. Who’d have thunk?
Posted on January 11, 2013 at 11:44 am.
Try it with Feta inside! OMG to die for!!!
Posted on January 11, 2013 at 1:18 pm.
I’m the girl that brings the hard stuff, the main dish usually — standing rib roast, the giant glossy turkey, New Mexican posole made from scratch, mole from scratch, you name it. I like to cook. I’ve been doing it since I was about 5 when I became my great-gramma’s helper during lunch for the farm hands. She started me on easy stuff — mixing dough for pies or noodles or rolls — then moved me slowly up through vegetables & mains, then desserts. By the time I was 13, I could cook the whole meal. These were big lunches for a generation who took their largest meal at midday — always started off with jello salad or plain canned friut, followed by fried chicken with at least one other meat (usually meatloaf or ham), noodles, potatoes, two vegetables, rolls, butter, homemade jam, and finished with at least two desserts (always pie, sometimes also cake or pudding) plus a handful of her special oatmeal-pb-chocolate-chip-coconut cookies to put in their pockets as they headed back to the fields.
It took me *years* to learn to cook for less than 12 people
Posted on January 11, 2013 at 9:49 am.
My dad always used to make fun of my mom for still cooking for threshers. Which she did as a kid too.
Those cookies sound fabulous!
Posted on January 11, 2013 at 10:06 am.
Chili. I always bring chili. Why? Because everyone in my family can and will eat it (lots of food allergies), and my oldest son is the one who actually makes it. That means one less thing for me to worry about on party day. I know. It’s awful. It’s who I am.
Posted on January 11, 2013 at 10:55 am.
And, if I’m not busy making costumes (Halloween party is a big one for us, and we actually needed costumes for our Christmas party this year), or otherwise occupied, I make gluten free chocolate chip cookies that everyone in our family can eat. For us, it’s all about making sure we get enough to eat in a world of things we can’t, but want to, eat.
Posted on January 11, 2013 at 10:58 am.
I am also a chili maker. My kids always say “yay” when I say it’s chili night. They do not say that anything else I make that I can recall.
Posted on January 11, 2013 at 11:03 am.
Funny you should mention it, but . . . store bought dessert! And I don’t even eat dessert.
People have to lower their expectations when I’m invited over. Unless they want my Swedish meatballs and potato salad. Then I rock their world.
Posted on January 11, 2013 at 11:11 am.
Swedish meatballs don’t seem low expectation to me. I buy meatballs too. Then put my own sauce on them. Shhh!
Posted on January 11, 2013 at 11:49 am.
We found a wonderful bag of meatballs at Costco on our last trip. It saved us a lot of time and trouble when the family started singing the starvation blues while we were busy on other projects.
Posted on January 11, 2013 at 8:16 pm.
TOTALLY stealing the chicken nacho idea for this weekend! Thanks!
I am the family member that brings the meat & cheese and relish trays, along with a couple of dips. I also bring the mashed potatoes (or make them when I arrive). The rest of my family has not yet figured out that you need to use almost every dairy product in the fridge to recreate them. I have chosen not to enlighten them since #1 I’ve got it down to a science, and #2–I don’t want to have to learn something new to provide.
Lazy? Yes, yes I am.
Posted on January 11, 2013 at 11:11 am.
Oldest son told me the other day that I didn’t have to bother making mashed pot from scratch. He liked the store bought ones better. Wasn’t sure if I should be offended or relived.
Posted on January 11, 2013 at 11:50 am.
You should call those upside down chicken nachos. They look delicious and I want some RIGHT NOW.
Yes, you can depend on me to show up with booze. But that’s about it. I roasted a rutabaga last night, and while I was thrilled with it, I doubt anyone else would be.
Posted on January 11, 2013 at 11:17 am.
You and I together make a party. (but we knew that) Booze and nachos. I’m set.
Posted on January 11, 2013 at 11:51 am.
cajun meatballs and texmex spicy chicken wings have been my “bring to the table” of late. just added taco bites too
Posted on January 11, 2013 at 11:24 am.
I think I need taco bites.
Posted on January 11, 2013 at 11:51 am.
I usually do pasta salad. I have different recipes for it and can make it with just veggies, plain, pepperoni, and I have different noodles I use or different sauces.
Most like the traditional, but its fun, quick and easy to make.
Posted on January 11, 2013 at 11:30 am.
Oh, I can make pasta salad too. I forgot that one. I never thought to put veggies in, except for cherry tomatoes. But I bet califlower and carrots would be good.
Posted on January 11, 2013 at 11:52 am.
I’ll bring pretty much anything. I am asked quite a bit to bring my queso (that’s KAY-so, I’m from Texas. heh) which is a ramped up version of the Velveeta and Ro-tel dip.
There is also an orzo pasta salad I bring to summer picnic things that has sun dried tomatoes, roasted pine nuts, proscuitto and feta (or goat cheese) in it.
Most of the time I just make everything and ask guests to bring wine and booze. I enjoy cooking and while not everything turns out perfect all the time, it is still fun
Posted on January 11, 2013 at 11:37 am.
I will eat pretty much anything that has goat cheese. Love it.
I had no idea what Ro-tel was until I went to Alabama the first time. I got schooled.
Posted on January 11, 2013 at 11:53 am.
I grew up eating this Ro-tl and velveeta dip. My mom would make it. They are beginning to advertise it again, I see. It is good hot or not.
Posted on January 11, 2013 at 4:02 pm.
I’m not much of a cook… I generally buy pre-packaged stuff from the store… even for fruit and veggie trays. What can I say? I’ve got two young sons (3 1/2 and 2). I simply don’t have the time to get stuff prepared. And even if I did spend that time in the kitchen, my boys would either destroy the living room or they’d wrestle until someone was hurt/bleeding/crying. Plus, with the new baby on the way, I simply don’t have the energy. Perhaps when the kids are older I’ll be one of those moms that can make great food… but for now, it’s all about the two-bite brownies, and trays of easy food.
Posted on January 11, 2013 at 11:53 am.
With kids that little and another one coming, you are most definitely excused. I kept my excused pass and refuse to give it back even now.
Posted on January 11, 2013 at 12:44 pm.
Depending what time of the year the gathering is, I will usually bring a my pasta dish. I have a couple of cold pasta dishes that I like to make. I also like to take a potatoe casserol dish that has become a staple dish to take. And I have been know to take a dessert of some sort. My Pumpkin Bread is always a hit..
Posted on January 11, 2013 at 12:12 pm.
Pumpkin bread, cake, muffins. Love them all.
Posted on January 11, 2013 at 12:44 pm.
My sister makes pumpkin pancakes and waffles that are killer. Add whipped cream sprinkled with cinnamon and a bit of maple syrup and you are good to go.
Posted on January 11, 2013 at 8:22 pm.
For an appetizer, when I was feeling really adventurous, I’d bring Crab & Artichoke Phyllo Triangles. Now I’m lucky if I bring chips and dip.
I couldn’t find my recipe, it’s probably at the girl’s, so here’s one that’s similar:
For the Filling:
2 Tbl extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp crushed red pepper flakes
1 (15 oz) can artichoke hearts, drained and chopped
3 Tbl flour
1 cup milk
1 (10 oz) package frozen chopped spinach, thawed and
thoroughly squeezed to remove as much water as possible
8 oz cream cheese
juice from half a lemon
2 Tbl fresh basil, chopped
1 bunch chives, chopped (about 1/2 cup)
8 oz feta cheese, crumbled
8 oz crab meat *
kosher salt & freshly ground black pepper, to taste
Heat the oil in a large sauté pan over medium heat. Add the onions and season with a good pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and the red pepper flakes and cook 1 more minute. Add the artichoke hearts and cook for 2 more minutes. Add the flour and stir to evenly coat the vegetables. Cook for about five minutes, then slowly add the milk, whisking as you pour to smooth out any lumps. Add the spinach, mix to combine, and simmer for about five minutes. Turn off the heat and add the cream cheese (cut into pieces) and mix to combine. Allow to cool about fifteen minutes. Add the lemon juice, basil, chives, feta and crab meat. Mix to combine. Taste and adjust seasonings with salt and pepper. Cool completely or refrigerate until needed.
To assemble:
1 package phyllo dough
1 1/2 sticks butter, melted
1/2 cup dried bread crumbs
flaky sea salt, as needed
Arrange one sheet of phyllo on a work surface with the short side facing you. Brush evenly with butter and sprinkle evenly with a thin coating of breadcrumbs. Top with a second sheet, brush with butter and sprinkle with crumbs. Repeat once more with a third sheet, butter and crumbs. Slice the sheets vertically into four equal strips. Place about two tablespoons of filling at the bottom corner of each strip. Fold the corner over to enclose the filling and form a triangle. Continue folding the strip (like a flag), maintaining a triangle shape. Place the triangle, seam side down, on a baking sheet. Brush the triangle top with butter and sprinkle with more bread crumbs and salt. Continue with this process until all filling is used up. Refrigerate until ready to bake. (They can be frozen too at this point, and popped right into the freezer.)
Preheat the oven to 435°F (350°F if frozen). Place the triangles on a cooling rack placed over a baking sheet (or simply on a greased baking sheet). Leaving a bit of space between the triangles, bake until golden brown, about 12-15 minutes (20-30 minutes for the frozen ones).
*Don’t go crazy with the crab here. There’s no need to buy any of the expensive jumbo lump stuff. It’s getting mixed together with all other sorts of tastiness, so don’t go breaking the bank. As long as it has a good fresh flavor, it’ll be fine for this. (And here’s a secret. If you’re feeling extra frugal, these are even great with no crab at all.
Posted on January 11, 2013 at 12:38 pm.
Numsies! Thank you. Artichokes and crab are two of my faves.
Posted on January 11, 2013 at 12:45 pm.
One of my favorites to take is stuffed mushrooms. There is a lot of preparation and I add all kinds of yummy things but these babies disappear quickly.
Posted on January 11, 2013 at 12:48 pm.
What do you stuff them with? I had crab stuffed mushrooms once. They were gooood.
Posted on January 11, 2013 at 1:28 pm.
I stuff mushrooms with the minced mushroom stems, onion, Italian bread crumbs, Parmesan cheese, bacon bits, and garlic. You saute the stuffing ingredients in butter, set aside. Drop the mushroom caps into the hot skillet with freshly melted butter, brown top and bottom, drain on paper towel and stuff. Add a bit of shredded cheese to the top slip into broiler for about a minute, remove and eat.
Posted on January 11, 2013 at 8:30 pm.
I am all about what is easy. I’m the girl that shows up with the wine and a bottle of salsa and nacho chips. I know that sounds lazy, but I am not much of a cook. If I do decide to actually make something and not buy it, it is usually brownies or cupcakes. When I am having company for dinner I usually put together a Lasanga, then serve that with garlic bread and salad. People have come to expect that when they eat at my house.
Posted on January 11, 2013 at 1:18 pm.
I don’t find that lazy at all. Wonder why?
Posted on January 11, 2013 at 1:29 pm.
If it requires me to bring food I tend to not go
Posted on January 11, 2013 at 1:33 pm.
I hear ya.
Posted on January 11, 2013 at 2:30 pm.
The In Laws ans Stepkids love my food – it’s as if they never tasted food with spices and flavor – I can be asked to bring anything from Bruschetta to Lasagna to homemade cannolis. Funny how that works for when it comes to my family, we all are cooks so you hear that your cousin makes the best sausage, or your aunt makes the best cream puffs (even if you are using the same exact recipe) – so bring I bring the booze and flowers (afterall then I will hear how amazing the arrangement is).
Posted on January 11, 2013 at 1:38 pm.
It’s interesting how different families are used to different things. I never knew a steamed vegetable until I met my mother in law.
Posted on January 11, 2013 at 2:31 pm.
I’m the soda and biscuit girl. Everybody knows I don’t/can’t cook, so we’re all happy. *g*
I did recently throw Thanksgiving into a twist when I baked a turkey-shaped cake to add to the dessert table. Yes, I made chaos. It was awesome.
Posted on January 11, 2013 at 1:40 pm.
I bet it had lots of yummy frosting!
Posted on January 11, 2013 at 2:13 pm.
Forget the cake. You can make biscuits?
Posted on January 11, 2013 at 2:31 pm.
I guess I’m a fairly decent cook…people ALWAYS want me to bring stuff.
Either my green bean casserole (I use tweak it and use cream of chicken & mushroom and sharp cheddar), my cornbread dressing (different from anyone else’s I’ve ever seen–got the recipe from my mother), my white queso (cream cheese, breakfast sausage and diced tomatoes/chilis), mac & cheese (I use a lot of different cheeses and mustard powder for a little bite). Then there are the desserts–mini peanut butter cup cheesecakes, turtle brownies and banana pudding with homemade whipped cream. 
Pretty much anything I’ve learned to make over the years, I tweak, and we really don’t use recipes for most things. I learned that from my mother, too. I just eyeball things–drives my daughter crazy.
I’ll just post one recipe for the cornbread dressing for now, but if you want others, let me know!
1 package of cornbread mix – prepared using the directions, and we usually let it bake a little longer than it called for because we liked the flavor of the browned cornbread, and set aside to cool.
6 slices of bread, dried and toasted in the oven, until very dry, and set aside to cool.
5 or 6 sticks of celery, cut into bite size pieces
1 large onion, chopped
1 stick of butter
Melt butter in large sauté pan over medium heat. Put cut celery into the pan first because they tend to take longer to soften. After about 10 minutes, add the onion. Cook until the onions are almost clear, and celery is softened.
Crumble the cornbread and bread crumbs very finely and put into a 13×9 baking pan. Add a mixture of the drippings from the bird and chicken broth until it is pretty thin.
Add the onions and celery and butter to the cornbread/broth mixture and stir it. Taste it to see if it needs salt and pepper and if it does, then add to your taste. By this time you can see that the cornbread is absorbing the broth mixture and determine if you need to add more liquid or not. At this stage, it still needs to be PRETTY thin.
Add sage or poultry seasoning to taste. Just a note to keep in mind: these seasonings will get stronger as the dressing cooks!
Whip 6 whole eggs and add to the pan right before putting it in the oven.
Cook it for about 30 to 40 minutes at 450 degrees, stirring occasionally.
Everything in it is cooked except the eggs so when it gets to a spooning consistency and it looks like the liquid has been almost all absorbed, then it’s done! It’s not overly solid like most traditional stuffing…this is very loose. And, because it’s less sticky, you don’t need as much gravy over it.
Posted on January 11, 2013 at 2:23 pm.
Thanks. I pretty much like cornbread anything.
Posted on January 11, 2013 at 2:32 pm.
I bring COOKIES!!!! I make and bring chocolate chip cookies.
Happy Friday!
Posted on January 11, 2013 at 3:01 pm.
Yay for cookies!
Posted on January 11, 2013 at 4:20 pm.
It depends on where we’re going. If it’s my older sister’s or sil’s house, I’d be happy to bring the ENTIRE meal because neither one can really cook. I think I was making dinner on my own for 9 people by the time I was 9-10. My mom would let me experiment with whatever food she put out. I was making the gravy for Sunday’s roast on my own by the time I was 7.
If I was asked to bring an appetizer, I’d bring Asiago dip with crostini; main dish would depend if there’s a theme, otherwise, it’d be either herbed roast or enchilada verdes; salad, my dump it salad, which is just about every vegetable imaginable, romaine, either red or white kidney beans, and tossed with Good Seasons Italian dressing that I tweak to be lower in fat and have more flavor upon arrival; sidedish would be steamed carrots with balsamic glaze, and dessert depends on the season – winter and autumn means apple pie, summer is some kind of fruit crisp; spring something strawberry rhubarb. They’re all topped with homemade vanilla ice cream, where I use vanilla sugar and double the amount of vanilla extract.
Posted on January 11, 2013 at 3:48 pm.
Oh, and I frequently am asked to bring my homemade rolls or biscuits, too.
Posted on January 11, 2013 at 3:48 pm.
Anyone who can make bread of any kind should bring bread of all kinds. Isn’t that a rule?
Posted on January 11, 2013 at 4:21 pm.
I’m pretty sure it is.
Posted on January 11, 2013 at 4:40 pm.
For me, if it’s a holiday family get together I’m the designated stuffing maker. Now somehow corn pudding got added into the mix. For a small get together I used to make peach enchiladas. Then I gave up sugar so I go for simple… like cheese and crackers.
Posted on January 11, 2013 at 3:56 pm.
Peach enchilladas sound delightful.
Posted on January 11, 2013 at 4:21 pm.
Peach enchiladas you say? I haven’t given up sugar. I want to know how to make Peach enchiladas.
Posted on January 11, 2013 at 8:51 pm.
Peach enchiladas sound incredible!! I’d love that recipe!
Posted on January 11, 2013 at 10:02 pm.
I will try to find it!
Posted on January 12, 2013 at 1:11 am.
Baked Mac and cheese made with Velveeta with slices of cheese nearly burnt on top. For some reason, skinny people rarely invite me over. Go figure.
Posted on January 11, 2013 at 4:03 pm.
There is something about Velveeta . . .
Posted on January 11, 2013 at 4:21 pm.
I just made a grilled cheese sandwich for dinner with Velveeta… yum!!! hahaha
Posted on January 11, 2013 at 10:03 pm.
My standard is also the layered taco dip. It just happened. I would bring it and it would always get eaten, so I would bring it next time.After awhile it was expected. I’m glad to oblige because it is easy. Mine calls for a base of bean dip, and when I can’t find it I use refried beans instead and it still gets eaten. I removed the layer of guacamole too (did a test by bringing both with and without and seeing which got eaten fastest. Without. So no more guacamole layer.)
Posted on January 11, 2013 at 4:09 pm.
Mine has neither beans or guac, but I like both so I have no idea why,
Posted on January 11, 2013 at 4:22 pm.
My GO TO dish is “Swedish Meatballs” SO EASY!
Costco frozen meatballs in a crockpot
Top with 1 can Cream Of Mushroom Soup (undiluted)
Top that with 1 cup Sour Cream.
Let sit for a few hours until the party starts.
Serve with toothpicks — easy peasy
My Momma would tell people it was a “secret family recipe” when she got requests for it, lol.
Posted on January 11, 2013 at 5:54 pm.
Stuffed Mushrooms or a yummy dessert.
Posted on January 13, 2013 at 11:16 pm.
I take pleasure in, lead to I found exactly what I used to be taking a look for. You have ended my 4 day lengthy hunt! God Bless you man. Have a great day. Bye
Posted on March 17, 2013 at 7:19 pm.