There are certainly plenty of occasions for barbecues, and picnics in the summertime. When you are invited to one of these parties, it is very common to bring along a dish to pass. Trying to figure out what to make and bring, can bring a tricky business. As a suburban mom of three, I have been to more parties, potlucks, school functions, holiday gatherings etc. than I can even recall. All of these recipes are tried-and-true crowd-pleasers, guaranteed to make your contribution the star attraction at whatever event you are attending.
Spinach Artichoke Dip
Ingredients:
3 cans quartered artichoke hearts – finely chopped
2 packages frozen spinach, thawed and drained
½ bunch green onions – finely chopped
½ cup mayonnaise (more or less to taste)
1 jalapeno pepper (canned) chopped finely (seeds removed)
½ small jar roasted red pepper, drained and chopped
4 oz. freshly grated Parmesan cheese
Directions
This one is as easy as it gets. There are two ways to prepare this, one involves a food processor, and the other is to do it by hand. If you have a food processor, you don’t need to chop anything; throw everything in a food processor and pulse until ingredients are finely chopped and combined. If you don’t have a food processor, simply chop the artichoke hearts, peppers, and green onions and combine in a bowl. Refrigerate for a minimum of two hours to let the seasonings, and ingredients blend.
Scalloped Corn
Ingredients:
2 boxes cornbread mix – I highly recommend Jiffy brand
2 can creamed corn
2 can corn niblets, undrained
4 eggs, beaten
2 C. sour cream*
1 C. butter, melted
Instructions:
-Combine eggs, sour cream, butter, corn, and creamed corn in a large mixing bowl. Stir until all ingredients are well blended. Add the cornbread base and mix well.
-Pour into greased 9″x13″x2″ greased casserole dish.
-Bake in 375º oven for 40 minutes, or until center no longer jiggles when dish is shaken.
