Appetizers: They're What's for Dinner
Posted by Danielle Bean in Food on Wednesday, July 08, 2009 10:00 AM
It’s July and we in New Hampshire are still wearing sweatshirts and flannel pajamas more often than not. But since I know some of you are actually enjoying lazy hazy days of summer, I’m going to just go ahead and pretend it’s summer, okay?
What do you make for dinner when it gets hot?
One of my favorite summer dinner ideas is one I happened upon out of pure laziness. When it’s hot, cooking feels like an extra burdensome chore, even if it’s done outdoors on a grill. So on hot nights, I often opt to serve appetizers for dinner.
Appetizers are easy, require little or no cooking, and my kids love them. I can even sometimes get the foods ready early in the morning, before it gets too hot, and then enjoy the day knowing that dinner is ready and sitting in the fridge.
Deviled eggs, anyone? Veggie plate with dip? Cheese cubes and crackers with a side of mixed nuts? Sliced deli meats arranged prettily on a tray? Yes, please!
To inspire you (and give you a head start on tonight’s dinner plans) I’ll share my family’s favorite cheeseball recipe. Add crackers and cut raw veggies and you can call it dinner. Your secret is safe with me.
1 cup shredded cheddar cheese
3 ounces cream cheese
2 tablespoon butter
1 tablespoon milk or dry white wine
1 teaspoon Worcestershire sauce
1 tablespoon diced pimiento
1/3 – 1/2 cup chopped fresh parsley or chopped nuts
Bring cheeses and butter to room temperature. Add milk or wine, Worcestershire sauce, and pimiento and beat until well-blended. Cover and refrigerate for at least 2 hours. Mold into ball and roll in parsley or nuts. Store, well-wrapped, in refrigerator for several days or in freezer for up to 6 months.
How about you? What’s for dinner at your house on the hottest days of summer?
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