Tuesday, May 18, 2010

Holiday/Summer Recipes

With Memorial Day weekend just around the corner (can you believe it?), I've been planning what to make for all the upcoming barbeques and picnics I'll be attending. Most of you know me for my famous mexican dip (click here for recipe). Now don't get me wrong, I love that recipe and I know everyone else does too, but I wanted to introduce some other things this year that I have been eager to try. Don't worry, I'll still make the mexican dip too! So below are some recipes I've come across that I think are great for summer outings. I'm ready to branch out and try new things. Please let me know if you have any recipes of your own that you would like to contribute!

Pepperoni Pizza Salad
10 plum tomatoes, chopped
3 medium green pepper, cut into 1-inch pieces
2 cups (8 oz.) shredded part-skim mozzarella cheese
1 package (3-1/2 oz.) sliced pepperoni
1 can (2-1/4 oz.) sliced ripe olives, drained
1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup salad croutons

In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper.
Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons. Yield: 12-14 servings.

**UPDATE**I made this for Tim's surprise party and it was ok. I ended up added noodles to it to give it a little substance. I also recommend doubling the liquid mixture and letting it sit 4-6 hours before serving. This dish does not keep well as a left over either.

Jello Tiramisu Bowl
1 (8 oz.) package cream cheese, softened
3 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 (8 oz.) tub Cool Whip, thawed, divided
48 Nilla Wafers
1/2 cup brewed strong coffee, cooled, divided
2 (1 oz.) squares semi-sweet baking chocolate, coarsely grated
1 cup fresh raspberries

Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
Line bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
Refrigerate at least 2 hours. Store leftovers in refrigerator.

Beer Cheese Dip
1 pkg. (8 oz.) cream cheese, softened
1/4 cup Ranch Dressing
1 cup Shredded Cheddar Cheese
1/4 cup beer
2 green onions, chopped

Beat cream cheese and dressing in medium bowl with mixer until well blended.
Stir in remaining ingredients.
Refrigerate several hours or until chilled.

Knorr Spinach Dip
*My grandmother's recipe of choice

1 pkg. (10 oz.) baby spinach, chopped or 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup mayo
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped

Combine all ingredients and chill about 2 hours. I usually serve this in a hollowed out bread bowl.

Refried Bean Pizza
1 tube (11-1/2 oz.) refrigerated corn bread twists
1 can (16 oz.) refried beans
1 can (4 oz.) chopped green chilies
2 cups (8 oz.) shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 oz.) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.
Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.

♥ Erin

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