Game Day Grub

"One of the best parts of Game Day is the FOOD!  Here are some of my favorite recipes that would be perfect for your half-time munching, no matter what team you are cheering for."

*Just click on the links below to go to the recipes.

1.  Chia's Chipotle Chili
2.  Pizza Pasta Salad
3.  Mexi-Ranch Dip
4.  Copycat Specialty Classic Hot Buffalo Chicken (Like Domino's)
5.  Festive Shrimp Cocktail Appetizer
6.  Shrimp Macaroni Salad
7.  Smokehouse Cheese Ball
8.  Feta Chip Dip
9.  Spaghetti Salad

Pizza Pasta Salad

"This is my Husband's very favorite salad.  I love to make it for him and my family.  It's a delicious salad to serve any time of the year, whether you make it for Summertime barbecues, Back-To-School Sack Lunches or Football Season Tailgating parties!"

1-(19 ounce) package frozen cheese tortellini, prepared

1 medium green pepper, diced

3 medium carrots, diced

3 green onions, sliced
1-(6 ounce) package sliced pepperoni, chopped
1-(6 ounce) can pitted black olives, drained
1-(8 ounce) package Italian-blend shredded cheese

1-(14-1/2 ounce) can diced tomatoes with basil, garlic & oregano (un-drained)

1-(8 ounce) bottle Roasted Red Pepper Italian salad dressing or your favorite Italian dressing
 

Prepare cheese tortellini according to package directions;  Drain and Rinse with cold water.  In a large bowl, combine green pepper, carrots, green onions, chopped pepperoni, olives, shredded cheese, diced tomatoes and Italian dressing.  Add tortellini and toss to coat.  Refrigerate until ready to serve.  ENJOY! 

Fruity Frog Eye Salad

"My Grandma makes frog eye salad for many of our family get-togethers.  I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness.  It turned out so yummy and was a hit at the party!"   

Pasta

1 cup Acini di Pepe pasta (from 12 ounce package)*

1 Tablespoon vegetable or canola oil

1/8 teaspoon salt

Bring a large pot of water to a boil and add pasta, oil and salt.  Cook for 12 minutes.  Drain and cool.

Fruit

1 (15 ounce) can mandarin oranges, drained and juice reserved

1 (20 ounce) can crushed pineapple, drained and juice reserved

1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved

Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).

Custard

2 cups of juice, reserved from fruit in above step

2/3 cup sugar

4 Tablespoons flour

2 eggs

pinch of salt

1 Tablespoon lemon juice

In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt.  Bring to a boil and cook until thickened.  Remove from the heat and stir in lemon juice.  Set aside to cool.

To Assemble Salad:

In a large bowl, combine pasta and fruit.  Add custard and stir until well combined.  REFRIGERATE OVERNIGHT. 

Right before serving, stir in the following:

1 (8 ounce) container Cool Whip, thawed

3 cups vanilla or fruit-flavored miniature marshmallows

Mix well and serve.  Refrigerate any leftovers.

*TIP:  Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.    



Shrimp Macaroni Salad

"I made this salad  for our 4th of July barbecue and it was so delicious!  It is a perfect salad to serve alongside ribs, burgers or anything else your cooking up this Summer."

1-(16 ounce) package of elbow macaroni; cooked according to package directions, drained and rinsed in cold water
1-1/2 pounds of shrimp; cooked, peeled and de-veined
1/2 cup minced celery (use the inner stalks and leaves which are more tender and flavorful)
1/3 cup chopped fresh parsley
1/2 cup chopped scallions
1/4 cup minced shallot
1-(4 ounce) jar pimentos, un-drained
1/2 cup chopped bread and butter pickles
1-1/2 cups mayonnaise
1/2 cup sour cream
2 Tablespoons pickle juice (from bread and butter pickles)
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
1 teaspoon seasoned salt (like Lawry's)
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper

In a large serving bowl, stir all ingredients until completely combined.  Refrigerate for 2 hours before serving.  ENJOY!   

Cherry Whip

"This Salad is so delicious and it's honestly one of the easiest recipes I've ever made.  This would be a perfect addition to your Mother's Day brunch!"

1 (21 ounce) can of cherry pie filling
1 (20 ounce) can of crushed pineapple, drained
1 (14 ounce) can of Eagle brand sweetened condensed milk
1 (9 ounce) container of Cool Whip non-dairy whipped topping, thawed
3/4 cup chopped walnuts

Mix together all ingredients and chill until ready to serve.

*Hint:  I reserved about 1 Tablespoon of cherry pie filling and a few walnuts for garnishment.

Marinated Vegetables

"If you love vegetables like I do, you will love this salad!  The dressing is tangy and delicious and will have even those who aren't veggie fans asking for seconds.

 

To make the marinade, mix together:

 

1-(10 3/4 ounce) can of tomato soup

1/2 cup of vegetable oil

1 cup sugar

3/4 cup vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dry mustard

 

Set marinade aside and prepare vegetables. 

 

3-4 carrots, peeled and sliced

1 green pepper, chopped

1/2 of a red onion, chopped

1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets

 

In a large bowl, stir together vegetables and marinade.  Cover and refrigerate for several hours* to allow vegetables to marinate before serving.

*You can make salad the day before and allow to marinate overnight.

 

TIP:  You can add or substitute any vegetables to this recipe to make it your own.

Lemon & Lime Jello Salad

"This is my all-time favorite jello salad!  It's perfect for any gathering and we often enjoy it at Holiday dinners."

1-(20 ounce) can of crushed pineapple
1-(3 ounce) package of Lime Jello
1-(3 ounce) package of Lemon Jello
1 cup mayonnaise
1-(14 ounce) can of Eagle Brand Sweetened Condensed Milk
1/2 cup of cottage cheese

Drain crushed pineapple and reserve juice (it will be about 1 cup of pineapple juice).  To the pineapple juice, add enough water to make a total of 2 cups of liquid.  Pour liquid into a saucepan and add lime and lemon jellos.  Stir to dissolve jello completely and bring mixture to a boil.  Remove from the heat and set aside.  Measure out one cup of the crushed pineapple and in a large bowl, combine pineapple, mayonnaise, condensed milk and cottage cheese.  Add jello mixture and stir to combine.  Pour into an 8x8 pan or jello mold.  Refrigerate until set. 

Super Summer Salads

"These are some of my favorite salads that are perfect for any Summer Get-Together!"

*Just click on the following links to take you to the full recipes.

1.  Taco Salad
2.  Cucumbers & Tomatoes
3.  Mom's Potato Salad
4.  Any Dressing Coleslaw
5.  Fresh Fruit Bowls with Vanilla Yogurt Dressing
6. Pineapple and Mandarin Orange Jello Salad
7.  Strawberry Jello Salad
8.  Mom's Marshmallow Fruit Salad
9.  Spaghetti Salad   

Cucumbers & Tomatoes

"I love this side dish.  My family has made it for years and it's a mainstay at many of our family dinners.  It would be a delicious addition to your Thanksgiving or Christmas menu this year."

 

2 to 3 cucumbers

2 or 3 tomatoes

1 small onion

white vinegar, to taste

canola oil, to taste

salt & pepper, to taste

sprinkle of sugar

Slice cucumbers.  Dice tomatoes and onion.  Place cucumbers, tomatoes and onion in a serving bowl.  Add desired amount of oil, vinegar, salt and pepper.  Stir together.  Sprinkle a little sugar on top.  Refrigerate for a couple hours to combine flavors.  Stir before serving.   

Mom's Marshmallow Fruit Salad

"This is one of my family's favorite salads.  It's a must-have at many of our family get-togethers!"

 

 

1-(15.25 ounce) can of fruit cocktail, well drained

1-(20 ounce) can pineapple tidbits or chunks, well drained

1-(11 ounce) can mandarin oranges, well drained

1/2 of a 10 ounce package of miniature marshmallows

2 apples, peeled and diced

1-(8 ounce) container sour cream

 

Combine all ingredients.  Refrigerate until serving.

 

Fresh Fruit Bowls with Vanilla Yogurt Dressing

"You can serve this fruit salad at your next breakfast, brunch or barbecue!   

 

 

2 Mangoes, cut into chunks

2 Nectarines, cut into chunks

1 quart Strawberries, sliced

1 pint Blueberries

1 individual-sized container Greek Yogurt*

1 Tablespoon Honey*

1/4 teaspoon vanilla  

 

Combine fruit and divide into individual serving dishes.  Mix yogurt, honey and vanilla and dollop onto fruit. 

 

 *TIP:  I substituted a 5.3 ounce Fage Greek Yogurt with honey.

 

You can also serve this fruit salad in a large bowl, rather than individual serving dishes.  Also, feel free to use your favorite fruits if you would prefer a different combination.  



Taco Salad

"This salad makes a delicious lunch or dinner.  We often make it the day after taco night to use up leftover taco ingredients."

1 pound ground beef

1/2 of a medium onion, diced

salt, pepper, onion and garlic powders; to taste

1 head of iceberg lettuce, chopped

1 bunch of green onions, sliced

1 pint cherry tomatoes, halved

tortilla chips, crushed

1-(2.25 ounce) can sliced black olives, drained 

green olives stuffed with garlic, desired amount

2 cups shredded cheddar cheese

Litehouse Salsa Ranch Dressing*

Pickled Jalapeno Slices

1 avocado, sliced

 

In a sauté pan, brown ground beef with onion and desired amounts of seasonings; drain.  In a large bowl, combine lettuce, green onions and tomatoes.  On serving plates, layer crushed tortilla chips, lettuce mixture, ground beef, olives and cheddar cheese.  Spoon on desired amount of salad dressing and garnish with jalapeno and avocado slices and additional tortilla chips.

 

*TIP:  You can substitute your favorite salad dressing for the salsa ranch.  I have also used Ranch and Thousand Island dressings. 

Pineapple and Mandarin Orange Jello Salad

"This recipe is so easy to put together and is a perfect addition to any potluck or family gathering.  It combines simple ingredients and only takes minutes to make.  If you like orange and pineapple, you will LOVE this recipe!"

1 large (6 ounce) package of orange flavored Jello, unprepared

1 large (16 ounce) container of cottage cheese

1 large (20 ounce) can of crushed pineapple, drained very well

2-(8.25 ounce) or 1-(15 ounce) cans of mandarin oranges, drained very well

1 (8 ounce) container of Cool Whip, thawed

 

Mix together the (dry) orange Jello and the cottage cheese.  Allow to sit for 10 minutes.  Stir in drained pineapple and mandarin oranges.  Fold in Cool Whip.  Refrigerate until serving.  Simple huh? 

Any Dressing Coleslaw

"This is one of the easiest side dish recipes that I've made.  You can use any flavor salad dressing so you can customize it to your family's taste."

1 bag of Cole Slaw mix (Found in the Produce Department, this mix usually contains shredded cabbage and carrots.)

2-3 green onions, sliced

Creamy Salad dressing of your choice ( I used Bleu Cheese dressing, but you can use Ranch, Caesar or Creamy Cucumber.)

1 teaspoon celery seed

Salt and pepper, to taste

 

 

Combine Cole Slaw mix, green onions and enough salad dressing to coat all ingredients.  Stir in celery seed, salt and pepper.  Chill for about 2 hours to allow flavors to combine.   

Buttermilk Ranch Dressing Potato Salad

"My Mom makes this creamy potato salad for many of our family dinners.  It's so good and I love the crispy bacon and cool buttermilk ranch dressing!"

8-9 medium red potatoes, cut into chunks (My Mom peels the potatoes, but I like to leave the peels on.)

1 medium onion, diced

4 hard-boiled eggs, chopped

Hidden Valley Old-Fashioned Buttermilk Ranch Dressing, to taste (I used about 3/4 cup)

1-(2.4 ounce) container Hormel Real Crumbled Bacon pieces 

salt and pepper, to taste

Boil potatoes for 20-30 minutes or until tender.  Drain.  In a large bowl, combine drained potatoes, diced onions and chopped hard-boiled eggs.  Add desired amount of buttermilk dressing, bacon pieces and salt and pepper.  Refrigerate until ready to eat. Enjoy!

 

Mom's Potato Salad

"This potato salad is so simple to make and has only 5 ingredients.  It's DELICIOUS and is perfect as a side dish for any of your Summer get-togethers!"

"Don't you just Love Summer!"

8-9 medium-sized red potatoes

1 small onion, chopped finely

*4 hard boiled eggs*, chopped finely

Desired amount of Miracle Whip (I used 1-1/2 cups.)

Desired amount of yellow mustard (I used 2 Tablespoons.)

salt and pepper, to taste

Boil whole potatoes for about 25 minutes, or until tender.  Drain and allow potatoes to cool enough so that you can handle them.  Peel potatoes and cut into bite-sized pieces.  Combine potatoes with chopped onion, chopped eggs, Miracle Whip, mustard, salt and pepper.  Mix well.  Refrigerate for a couple hours before serving.


I sprinkled the top of the potato salad with dried parsley flakes and paprika to add some color.

*To see how to make the perfect hard-boiled eggs, visit my Kitchen Know-hows Page:

http://kandyskitchenkreations.blogspot.com/p/kitchen-know-hows.html



     

"Creamy and Delicious!"

Strawberry Jello Salad

"We often ask my Mom to make this yummy dessert for us.  It's my favorite jello salad!"

1 cup boiling water

2 (3 ounce) packages strawberry gelatin

2 (10 ounce) packages frozen strawberries in syrup, thawed

1 (15.5 ounce) can crushed pineapple, drained very well

1 (8 ounce) container sour cream*

In a large bowl, stir together gelatin and boiling water until gelatin is completely dissolved. Add strawberries and drained pineapple and mix well.  Pour half of mixture into an 8x8 pan and place in refrigerator until geletin is set up.  Allow remaining gelatin mixture to sit at room temperature until ready to use.  When gelatin is set up, remove pan from refrigerator and spread sour cream over the top.  Pour remaining half of gelatin mixture over the top of the sour cream and refrigerate until completely set up.  When ready to serve, cut into squares. 

*TIP:  My Mom leaves the sour cream out on the counter while the 1st layer of gelatin is setting up so it will be easier to spread.    

 

 

Spaghetti Salad

"This is a perfect salad to make for your Father's Day barbecues and potlucks.  My Mom makes it for all of our family get-togethers.  It's definitely one of my family's favorite salads!"   

1 pound box of spaghetti
1 large bottle Kraft Zesty Italian salad dressing
1/2 bottle McCormick Salad Supreme Seasoning*
2 cucumbers, chopped
2 tomatoes, chopped
1 red onion, diced
1 green pepper, chopped

Break spaghetti noodles into 1 inch pieces.  Add to boiling water and cook until tender.  Drain and rinse with cold water.  Put noodles into large bowl.  Add salad dressing, Salad Supreme seasoning, cucumbers, tomatoes, red onion and green pepper.  Refrigerate for at least 4 hours.

*TIP:  McCormick Salad Supreme Seasoning can be found in the seasoning isle of the grocery store. 

Get Together Layered Salad

"This salad is one of my favorite recipes that my Sister makes and my family requests that she bring it to any gathering that we have.  It's a perfect recipe to make for any large get together; including picnics, barbecues, reunions and potlucks!"

1 head of Iceberg lettuce, chopped
1 small onion, cut into rings
3 stalks of celery, chopped
1 green pepper, chopped
1 can of peas, drained
1 pint jar of mayonnaise
4 hard boiled eggs
8 slices of bacon, cooked and crumbled
Parmesan cheese

Layer ingredients in a large bowl in the order given.  TIP:  This salad is so beautiful layered in a trifle bowl so you can see all of the colorful layers.