For Your Recipe Box
Granny's 7 Layer Dip
11/2 C Refried Pinto Beans
11/2 C Sour Cream or plain Greek Yogurt
1-2 C Guacamole (I always use 2)
1/2 C Chunky Salsa
2 C Shredded Cheddar and Pepper Jack
Cheese, mixed
1 C Black Olives, pitted
1 C Fresh Cilantro, chopped
1/2 C Scallions, chopped
Lime Juice
Sea Salt
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In the bottom of a glass serving bowl or Pyrex dish, layer in the following order: refried beans, sour cream/yogurt, guacamole, salsa, half of the cheese, half the cilantro, half the scallions, and the olives. Top with the remaining cheese.
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Before serving, top the dip with the remaining cilantro, scallions, lime juice, and sea salt. Serve with so many tortilla chips!
This dip is layered with refried beans, sour cream (or use yogurt), double the guacamole (the best layer), salsa, double the cheese (the other best layer), olives, so much fresh cilantro + scallions, and lime juice. It’s no cook, the easiest to throw together, and so DELICIOUS with tortilla chips!
halfbakedharvest.com
Tortellini Pasta Salad
PASTA
20 oz Tortellini
1 C Cherry Tomatoes halved
1 C Cucumbers
1/3 C Red Onion Sliced thin
1 Green Bell Pepper chopped
(approximately 1 cup)
½ C Olives sliced
½ C Feta Cheese Crumbled or chopped
½ t Oregano Dried oregano flakes
DRESSING
½ C Extra Virgin Olive Oil
¼ C Red Wine Vinegar
½ t Oregano – Dried oregano flakes
¼ t Sea Salt
¼ t fresh ground black pepper
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Prepare Tortellini – Bring a large pot of water (salty like the sea) to a boil. Cook al dente (so it doesn’t get mushy).
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Dice veggies and cheese into bite sized pieces.
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Shock Pasta – Drain and rinse pasta in cold water. This stops the pasta from cooking, again preventing it from becoming mushy.
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Make Dressing – In a jar, combine dressing ingredients. Shake until well combined.
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Finally, Toss – Toss tortellini, dressing and toppings until thoroughly combined. (julieblanner.com)
Crock Pot Peach Cobbler
4-5 C Sliced peaches (fresh or frozen)
1¼ C Granulated white sugar (divided)
1 T Cornstarch
½ t Nutmeg (optional)
1 t Pure vanilla extract
1¼ C All-purpose flour (or substitute whole wheat flour)
2 t Baking powder
½ t Baking soda
¼ t Salt
½C Butter (cut into thin slices (salted or unsalted))
Vanilla ice cream for serving
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Lightly coat a 6-quart crock pot with non-stick cooking spray.
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Place the peaches, ¼ cup granulated sugar, cornstarch, nutmeg, and vanilla extract in the crock pot and stir to combine.
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In a medium bowl, stir together the remaining 1 cup of sugar, flour, baking powder, baking soda, and salt. Then, sprinkle the mixture evenly over the peaches.
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Top the mixture with the butter slices.
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Place a paper towel or dishcloth over the crock pot so that it overhangs the sides, and cover it with the lid (this absorbs excess moisture). Cook for 2-3 hours on high or 4 hours on low, or until the peaches are tender and the top is golden brown.
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Enjoy with vanilla ice cream or whipped cream! (suburbansimplicity.com)
Firecracker Champagne Paloma
watermelon, blueberries, and raspberries (optional)
1-2 T Granulated sugar (optional)
2-3 Sprigs fresh rosemary
3/4 C Fresh lime juice
11/2 C Tequila or jalapeño tequila
11/2 C Grapefruit juice
1 Bottle champagne, chilled (750ml)
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To make the ice, arrange star-shaped pieces of watermelon, blueberries, and raspberries in ice cube trays. Fill with water. Freeze at least 2 hours.
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In a pitcher, muddle the sugar (if using), rosemary, and lime juice until the rosemary has broken down a bit. Add the tequila and grapefruit juice. Stir to combine. Chill until ready to serve.
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To serve, rim your glasses in salt, then fill with frozen fruit ice. Pour over the paloma mix. Top each drink off with champagne. Add extra ice so it's popping out of the drink. Drink and enjoy!
Red White and Blue Crispy Rice Treats
3 T Unsalted butter, cut into T
10 oz Mini marshmallows
51/4 C Ccrispy rice cereal
1/2 t Blue gel food coloring
1/2 t Red gel food coloring
1/4 C Mixed red, white & blue sprinkles
Nonstick cooking spray
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Line a 9-by-9-inch baking dish with aluminum foil, leaving a 2-inch overhang on two opposite sides. Spray the foil lightly with cooking spray.
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Divide the butter and marshmallows among 3 medium microwave-safe bowls (1 tablespoon of butter and about 2 cups of marshmallows per bowl). Microwave 1 bowl until the butter has melted and the marshmallows have puffed, about 60 seconds. Stir in the blue gel food coloring until the mixture is smooth and no streaks of food coloring remain.
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Working quickly, add 1 3/4 cups of the rice cereal to the bowl and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Set aside.
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Microwave another bowl of butter and marshmallows in the same manner. Stir together until smooth and combined (this will be the "white" layer). Stir in another 1 3/4 cups of rice cereal until evenly coated. Place on top of the blue cereal treat layer, pressing until even and compact.
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Repeat with the remaining bowl of butter and marshmallows, microwaving until melted and smooth. Stir in the red gel food coloring until the mixture is smooth and no streaks of food coloring remain. Add the remaining 1 3/4 cups rice cereal to the bowl and stir until evenly coated. Place on top of the white cereal treat layer, pressing into an even, compact layer. While still warm, top evenly with the sprinkles, pressing gently so they adhere.
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Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
Cook’s Note: Gel food coloring delivers extra vibrant color but you can also use regular food coloring for these treats. You'll need more than the amounts called for here; keep adding drops until you achieve the desired color.
These delicious and easy-to-make cereal treats will be the talk of your next Fourth of July party or summer cookout. The different layers are easily achieved with a few drops of food coloring, then the whole pan is topped with a dusting of red, white and blue sprinkles. Cut into squares and serve for a fun and patriotic treat. (foodnetwrok.com)
Boat Trail Mix
1 C Cashew Halves, or nut of choice
1 C Peanuts, or nut of choice
½ C Almonds
1 C Raisins or dried cranberries
½ C M&M's
Optional mix-in’s:
Pretzels, Mini marshmallows, Cheerios, Gold Fish or Teddy Grahams, Chex or Golden Grahams, Sunflower seeds, Granola, Popcorn, Dried fruit, Candied nuts or pecans, Chocolate or yogurt covered raisins, Apple chips
This trail mix recipe is super simple to make and perfect for on-the-go snacks! It’s ready in 5 minutes and easily customizable with all your favorite mix-ins! (iheartnaptime.net)
Italian Sandwich Roll up
8 Tortillas
8 oz Cream Cheese, softened
t T Italian Seasoning
1/4 C Banana Peppers, chopped
1/4 C Roasted Red Peppers, chopped
24 Genoa Salami slices
24 Ham slices
1 pkg Pepperoni (about 32 small slices)
16 Provolone Cheese slices
2 Tomatoes, thinly sliced
1 Head of Lettuce
1 t Vanilla Extract
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In medium bowl, combine cream cheese, banana peppers, roasted red peppers, and Italian seasoning. Mix with spoon until all ingredients are well combined.
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Spread about three tablespoons of cream cheese mixture onto a tortilla.
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On top of the cream cheese mixture, place three slices of salami, three slices of pepperoni, three slices of ham, and three slices of Provolone cheese, leaving about 1/2-inch border around the edge.
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Top with two slices of tomato and a few pieces of lettuce. Roll tortilla up tightly.
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Place toothpicks about 1-inch apart down the rolled tortilla. Cut in between the toothpicks to create pinwheels.
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Repeat with remaining tortillas and fillings. Serve immediately or refrigerate until you're ready to serve sandwiches. (karacreates.com)
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