It never fails, although I will know that an event is coming up, time and life has a way of slipping away from me.
I will know I am supposed to bring a food item, but, since my life is one hectic extreme after another, it doesn't dawn on me until about two hours before I'm supposed to be there that I was supposed to cook something.
And, just to top everything off and add a little more pressure to the moment, I haven't gone shopping.
Talk about frustration.
What do you make (and it has to be special or at least look special) at the last minute with nothing in the cupboard?
According to my Grandma Iva, cheese and fresh bread are two favorite foods that people love.
When several family members showed up at her house one Thursday afternoon with the announcement they would be staying for a couple of days, my Grandma Iva, who was a creature of habit and hadn't gone to town for groceries because it wasn't Friday yet, was faced with a limited supply of food.
With four additional mouths to feed, she created a crowd-pleasing recipe for stuffed biscuits and several sauces to dip them in.
Using five packages of canned biscuits (10 pack) for the dough, Grandma Ivy created a filling from things found in her refrigerator.
Divide three packages of cream cheese, one extra large purple onion (minced), three stalks of celery (finely chopped), a 24-ounce package of shredded cheddar cheese into three separate bowls. (Or make one big batch of your favorite filling.)
Finely shred two cups of your choice of meat (turkey/ham/shrimp/crab work really well) for each bowl.
Add one tablespoon of lemon/lime/orange juice, garlic powder and Mrs. Dash into each bowl.
Mix well, and then use a teaspoon to scoop out amount of filling and form into a ball. Wrap a biscuit around the ball and pinch shut before placing on a plate.
Melt one stick of butter, two tablespoons each of olive oil and lemon juice in a small bowl. Add one tablespoon of Mrs. Dash seasoning, three tablespoons of Parmesan cheese and garlic powder to taste to the mix (two-four teaspoons).
Roll each biscuit in the butter to coat, and then place on a greased baking sheet about half inch apart. Sprinkle with shredded cheese and bake at 350 degrees for 25-30 minutes, or until a light golden brown.
Make the dipping sauces while the biscuits bake.
She made make honey mustard sauce (half cup each of honey and mustard mixed in a bowl), garlic butter sauce (combine a melted stick of butter with a tablespoon each of cream and garlic powder) or cranberry/ketchup (mix one cup of ketchup with a quarter cup of cranberry sauce and a dash of soy sauce).
This recipe should make about 50 little stuffed biscuits.
Although you might think to yourself "I won't need that many." Trust me, you will.
After they come out of the oven, you will be lucky to eat only one or two.
I know I eat a few before serving them to others.