July 29- Christmas in July

Posted on | July 29, 2010 | No Comments

RECIPE THURSDAY

Every Thursday we will delight your palettes with delectable, tried and true recipes for various occasions direct from the kitchens on our own design team members. If you missed the first Recipe Thursday, which focused on Christmas recipes, you can find it by clicking here. The second week we shared yummy summer/picnic recipes and that can be found here! Last week we shared recipes that are great for holidays other than Christmas, as well as any special occasion whether it be a graduation party, the annual fall trip to the apple orchard or company is in town and staying at your house. That post can be found here. There are bonus sketches in weeks 1 and 3 that would work great for a recipe album (or any other topic, of course!) so get out your favorite recipes and use one of these formulas to whip up a batch of recipe scrapbooks!

This week is our special recipe “pot luck”!. This collection will be dual-purposed; the recipes are good to take to a pot luck, and the collection itself is a pot luck! This is the place to find our designers’ favorite recipes that don’t fit into another category. So without further ado, welcome to the pot luck!

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Gerry’s Mexi Dip
from Caryl

This is my MIL’s go to dish and no one can ever pass it up! It’s great because you can make it up a day ahead of time to bring to a party and heat up.

1 jar salsa (I use the Tosito’s Medium)
1 cup Monterray Jack shredded cheese
1 small can sliced black olives, drained (optional)
Cream cheese

1. Spread cream cheese to cover the bottom of a 9 inch pie plate.
2. Pour the salsa on top of the cream cheese (about 1/2- 3/4 of the jar).
3. Spread shredded cheese over the salsa.
4. Sprinkle olives over the cheese. You can use a lot or a little, depending on what you like.

When read to serve, preheat oven to 350 degrees. Cook for 10-15 minutes until cheese is melted. Serve with your favorite nachos!

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Sauteed Zucchini
from SarahKaye

Melt 1-2 T. butter in pan, add sliced zucchini, garlic powder, pepper, oregano and paprika to taste. Sautee zucchini until tender. Sprinkle with parmesan cheese before serving.

Perfect for this time of year- it’s even good cold!

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No Peek Beef
from Caryl

1-2 pounds chuck beef
I large can mushroom soup
1/2 package onion soup mix

Put beef in crock pot. Add mushroom soup and fill half the can with water. Mix in water and onion soup mix. Cook on low all day–no peeking! Serve over egg noodles.

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Bruschetta Chicken Bake
from Jenny (via kraftrecipes.com)

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup Water
2 cloves Garlic, minced
1-1/2 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.

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Black Bean and Corn Salsa
from Liz

Ingredients
4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste

Directions
1.Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

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Eclair Dessert
from Alanna

Ingredients:
1 box graham crackers
2 small boxes french vanilla instant pudding
3 cups milk
1 8-oz tub Cool Whip
1 tub chocolate frosting

Directions:
Mix boxes of pudding with 3 cups milk. Fold in Cool Whip. Take a 9×13 pan and layer graham crackers on the bottom. Spoon in half of the pudding mixture and follow by another layer of graham crackers. Spoon in remaining pudding mixture and top with one more layer of graham crackers.

Refrigerate for at least 12 hours. Then spread softened chocolate frosting over top and ENJOY!

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WEEKLY SKETCH and WHO’S WHO?! GAME

Don’t forget about our regular weekly sketches! This week’s sketch post #65 can be found here. We want to see your projects using this week’s sketch!

Entries will be accepted until midnight on Sunday so you still have plenty of time to get your guesses in for the Who’s Who game! See the full details on yesterday ‘s post!

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