RECIPES




The RECIPES page is for recipes that take up more space than the labels can accommodate, or that work for more than one mix.  They introduce delicious flavor fusions and new ways to use familiar products.  All recipes are easy enough that even beginners will be successful.  We hope you’ll find a few that make you the star of your next holiday party, family dinner or pot luck event.



Recipes That Work for Several Mixes

 


Glazed Meatballs

 

 

  

Ingredients:

1 pkg dip mix (Bloody Mary, Casablanca, Queen of Sheba, Rio Grande) or salsa mix (Roasted Garlic, Tortuga Bay)

2 cups Heinz® ketchup

1/4 cup water, lime juice or wine

1 bag (2 pounds) meatballs

 

Directions:

Combine all ingredients except meatballs.

Bring to a boil over medium heat, stirring occasionally.   Reduce heat and simmer about 5 minutes.

Add meatballs.  Heat about 15 minutes over low heat stirring occasionally.

 

To Serve:

Serve in a crock pot with sauce to keep warm.

Serve piled on a plate or in a bowl (they usually don’t last long enough to get cold).

 

TIP:  If using frozen meatballs, thaw in microwave at 30% power for 3 minutes.  If still somewhat frozen, continue to microwave in 30 second increments until meatballs are all defrosted.

TIP:  Provide toothpicks or decorative picks to serve meatballs.

TIP:  Allow 4-5 meatballs per person.

 

Baked Dips

 


Ingredients:

1 package of dip mix (Artichoke, Crabacke, Caliente Cheddar, White Cheddar Horseradish)

1 (8 oz) packages of cream cheese

1 cup mayonnaise

1/4 pound of cooked meat if desired (crab, chicken, ground beef)

1/4 cup chopped marinated artichoke hearts (artichoke dip only), and 1/4 cup chopped spinach if desired to make Spinach & Artichoke dip 

 

TIP: When using canned crab or frozen spinach, be sure to drain really well or dip will be watery.  When crab or spinach have drained as much as possible, wrap in paper towel and squeeze out remaining water.

 

Directions:

Pre-heat oven to 400°. 

Prepare mix as directed.  Fold in meat if using.  Place in shallow dish.

To bake:  Bake for about 20 minutes (until peaks are slightly brown).

To Microwave:  Heat on “high” for 1-2 minutes until heated through; transfer to a crock pot to keep warm

 

To Serve:

Artichoke (or Spinach & Artichoke):  serve with baguette slices or crackers

Crabcake:  serve with crackers

Caliente Cheddar:  serve with tortilla chips, crisped cornbread sticks or crackers.

White Cheddar Horseradish:  without meat, serve with pretzels, crackers or Fritos®; serve with crackers or Fritos® if meat was added.

 

Alternate Recipe:

For a thicker dip, use 2 (8 oz) packages of cream cheese and 1/4 cup of mayonnaise.


Stuffed Mushrooms

 


 Ingredients:

1 package of dip mix (Artichoke, Crabcake, Garlic Blue Cheese)

1 (8 oz) packages of cream cheese

1 cup mayonnaise

1 # large mushrooms

1/4 cup chopped marinated artichoke hearts (artichoke dip only) and 1/4 cup chopped spinach if desired to make Spinach & Artichoke dip 

1/3 cup chopped walnuts (garlic blue cheese dip only)

 

Directions:

Preheat oven to 350°.

Remove stems and gently wash mushrooms in cold water.  Drain dry on paper towels.  Scrape mushroom centers out enough to accommodate filling.  Brush with oil.

Combine dip mix with cream cheese and mayonnaise.  Stir in artichokes or walnuts if appropriate.

Stuff mushrooms with prepared dip.

Bake mushrooms for about 15-20 minutes, until mushrooms are hot and filling peaks begin to brown.

 

To Serve:

Serve mushrooms while hot.  Garnish with snipped parsley or chives if desired.


Vinaigrette Dressing

 


Ingredients:

1/4 cup rice wine vinegar

1 Tablespoon Dijon mustard

1/2 cup olive or canola oil

1/2 package of dip mix (Bloody Mary, Jamaican Orange, Madras, Queen of Sheba, Rio Grande, Texas Wildfire Poppy Seed)

 

Directions:

Mix together vinegar, Dijon mustard and dip mix.  Stir until well combined.

Gradually add oil, whisking constantly until well combined, or place all ingredients in jar with tight lid and shake until well combined.

Store in air tight container until ready to use.

TIP:  If dressing seems more tart than desired, reduce vinegar or add honey to taste.


Bombay and Casablanca mixes work best with the following recipe:

Ingredients:

1/4 cup water

1 T lemon juice

1 T sugar or honey

1 Tablespoon Dijon mustard

1/2 cup olive or canola oil

1/2 package of dip mix (Bombay or Casablanca)


Directions:

Mix together all ingredients except oil.  Stir until well combined.

Gradually add oil, whisking constantly until well combined.

Store in air tight container until ready to use.

TIPS: 

1) Make dressing in a food processor or blender; it’s faster and easier.

2) All versions work well for dressings and marinades.  Marinades and dipping sauces are usually preferred less tart.

  

To Serve:

Shake or mix well just before serving.

Use to dress green salads.  Drizzle dressing around sides of serving bowl.  Toss salad until all ingredients are lightly covered with dressing.

 

Use as dressing for pasta salad.  Liberally drizzle dressing over ingredients and stir until well combined.  Pasta absorbs dressing, so be generous in applying dressing.  This recipe is enough for 8 oz of pasta.  Use full dip package & double recipe for 1 pound of pasta.  Chill at least an hour (preferably over night) to allow flavors to set.

 

Use as a marinade.  Place meat, fish or chicken in plastic bag or dish.  Reserve enough marinade for dipping sauce if desired.  Add enough marinade to cover at least half what is being marinated.  Turn food or bag regularly so food is marinated evenly.  Allow at least 20 minutes for fish, 30 minutes for chicken and 1 hour for beef or pork.  Chicken, beef and pork can be marinated over night, which is best..  Drain food before cooking.  Dispose of remaining marinade.

Use as a dipping sauce.  Serve in individual small bowls for dipping cooked fish, chicken, beef or pork.  The sauce can reinforce a marinade or add a nee layers of flavor

See following sections for Appetizers and Salads that use vinaigrette for dressings and dipping sauces.


Hummus

 


Ingredients:

1 can (15 oz) garbanzo beans (chick peas), drained and rinsed

1/4 cup olive oil

2 Tablespoons dry white wine

1/2 pkg dip mix (Bombay, Casablanca, Dilled for Salmon Lovers, Ginger Sesame, Madras, Queen of Sheba, Rio Grande, Wasabi Ginger, Wasabi Lemon)

 

Directions:

Place all ingredients except 1/2 teaspoon of dip mix in food processor and process until smooth.

If needed, add more wine or water 1 teaspoon at a time and process until desired consistency is reached.

Chill at least 1 hour, preferable over night, to allow flavors to blend.

Bring to room temperature before serving.

 

To Serve:

Place hummus in serving bowl and hollow out about a 1” circle.

Fill circle with olive oil and sprinkle in remaining 1/2 teaspoon of mix.

Serve with pita bread, pita chips, potato chips or fresh raw veggies for dippers.

 

Freezer Pie (no bake cheesecake)



Ingredients:

1 (8 oz) package of Philadelphia® 1/3 Less Fat cream cheese, softened

1 (8 oz) container of Lite Cool Whip®

3 Tablespoons of milk, divided

1 prepared Oreo®, chocolate cookie, or graham cracker crumb pie shell

1pkg Mousse Mix

 

Directions:

Stir 2 tablespoons of milk into mix until smooth.

Use food processor to blend 1 Tablespoon of milk and cream cheese until smooth.

Add milk/mix to processor to combine.  Process until smooth.

Move combined mix to large bowl.  Fold in Cool Whip®.

Mound in pie shell.

Cover and freeze at least 4 hours before serving.

 

To Serve:

Remove pie from freezer.  Cut pieces to be served while frozen.

Allow cut pieces to thaw about 10-15 minutes before serving.

Garnishes:   

Sprinkle top of pie pieces with chocolate curls, shaved chocolate strips, cookie crumbs, or colored sprinkles.

Drizzle pie pieces and serving plates with sundae topping.

 

TIP:  Use Oreo® or chocolate crumb crusts for any of the chocolate mousses, Irish Cream, White Chocolate Amaretto or White Chocolate Banana Mousse.  Use graham cracker crumb crusts for Apple Rum Raisin, Bananas Foster, Caramel Pecan, Raspberry Lemon, Spiked Eggnog or any of the chocolate mousses.

 

Bread Pudding



Ingredients:

6 cups day old bread cut in 1/2” cubes (Challah bread is best) TIP:  If bread is fresh, let dry awhile after cutting into cubes so liquid will be absorbed better

3 eggs

2 cups cream, milk or non-fat half & half

1 package mousse mix

1 cup mix–ins if desired (chocolate chips, chopped fruit, nuts or a combination )

             Apple Rum Raisin (raisins, pecans)

             Bananas Foster (bananas, pecans)

             Caramel Pecan (sweet potatoes or yams, pecans) TIP:  canned yams work just fine here

             Chocolate Covered Cherries (maraschino cherries)

             Irish Cream (mint chocolate chips)

             Pumpkin (chocolate chips or pecans)

             White Chocolate Amaretto (apricots, almonds)

             White Chocolate Banana (bananas, walnuts)

 

Directions:

Preheat oven to 350°.

Place bread cubes in a greased 8” square baking pan, in greased cupcake pan or individual ramekins.

Stir milk, eggs and mousse mix together until well combined.

Pour over bread, pushing bread down into the cream sauce to make sure it evenly absorbs.  Soak for 30 minutes or covered overnight in fridge. 

 

If using dehydrated fruit, soak about 5 minutes in boiling water to rehydrate, then drain.  Sprinkle fruit and other mix-ins throughout bread mixture.  Toss gently before baking.

Bake for about 40 minutes in 8” pan and about 20-25 in cupcake pan or ramekins, or until puffy and slightly browned on top.

 

Cool on a wire rack for about 20 minutes to let pudding and flavors set.  Pudding will fall somewhat as it cools.

 

To Serve:

Serve warm or cold.

Slice and serve in bowl or on plate.  Cut into cubes to serve in a mini-trifle dish or dessert dish.

Quick Toppings:

Scoop of ice cream, or dollop of partially melted ice cream

Warm sundae topping or syrup

Easy Toppings - Liquor based sauce (rum, bourbon, Amaretto, Irish Cream), recipes follow:

Whipped Cream Ingredients:

2/3 cup heavy cream

2 T sifted powder sugar

1-2 T liquor

Directions:

Chill mixing bowl.

Beat together all ingredients until soft peaks form.

Spoon over warm bread pudding.

 

Warm Sauce Ingredients:

2 Tablespoons butter

1 Tablespoon cornstarch

1/2 cup sugar

1 cup milk or cream

3 Tablespoons liquor

Directions:

Melt butter in small saucepan over medium heat.

Mix together cornstarch and sugar; stir into melted butter.

Pour in milk or cream and stir frequently until mixture beings to boil. 

Continue cooking until thick, stirring constantly.

Remove from heat and stir in liquor.

Serve warm, drizzled over bread pudding.

Refrigerate any leftovers; reheat in microwave on 70% power.


Ice Cream



No Cooking Ice Cream:

Ingredients:

1 cup milk, divided

2 cups heavy cream

1 package mousse mix and 3/4 cup mix-ins if desired:

             Apple Rum Raisin, raisins

             Bananas Foster, walnuts

             Caramel Pecan, pecans

             Irish Cream, chocolate chips

             Pumpkin, chocolate chips or pecans

             Raspberry Lemon, raspberries

            Spiked Eggnog, chopped Craisins® or pecans

            White Chocolate Amaretto, strawberries or almonds

            White Chocolate Banana, strawberries or walnuts

 

Directions:

Stir to dissolve mix in 1/2 cup milk.

Add remaining 1/2 cup milk and beat with mixer 2 minutes, until well blended.

Add cream and mix until well blended.

Store covered in fridge until mix is cold.

Freeze (to soft serve consistency) according to manufacturers directions (usually about 20 to 25 minutes).

Fold in mix-ins.  Store in air tight container and freeze until hard freeze stage is achieved (4 hours or more).

 

TIP:  Due to relatively low fat content, ice cream may have ice crystals.  Replace 1 cup of milk with half & half or heavy cream to eliminate ice crystals.

 

To Serve:

Scoop into ice cream dish.  Garnish with sundae syrup, sprinkles or nuts if desired.



Chocolate Ice Cream

Ingredients:

1 cup milk, divided

2 cups heavy cream

1 package mousse mix and 3/4 cup mix-ins:

             Chocolate Covered Cherries, chopped maraschino cherries

             Chocolate Hazelnut, hazelnuts or chocolate chips/shaved chocolate

             Kahlua® Chocolate, chocolate chips/shaved chocolate

             Mayan Chocolate, dark chocolate chips/shaved chocolate

             Orange Chocolate, chocolate chips/shaved chocolate

             Raspberry Chocolate, chocolate chips/shaved chocolate

Directions:

Stir to dissolve mix in 1/2 cup milk.

Add remaining 1/2 cup milk and beat with mixer 2 minutes, until well blended.

Add cream and mix until well blended.

Heat over medium heat or microwave to 165° (small bubbles form around edge of liquid, 2-3 minutes on high in microwave) to fully dissolve chocolate.

Cool, then store covered in fridge until mix is cold.

Freeze (to soft serve consistency) according to manufacturers directions (usually about 20 to 25 minutes).

Fold in mix-ins.  Store in air tight container and freeze until hard freeze stage is achieved (4 hours or more).

 

TIP:  Due to relatively low fat content, ice cream may have ice crystals.  Replace 1 cup of milk with half & half or heavy cream to eliminate ice crystals.

 

To Serve:

Scoop into ice cream dish.  Garnish with chocolate sundae syrup, sprinkles or nuts if desired.


Ice Cream Sandwich



Ingredients:

Prepared mousse mix or ice cream frozen to soft serve stage.

12-16 Cookies (chocolate chip, oatmeal or other cookies)

 

Directions:

Store mousse or ice cream in flat air tight container filled to not more than 1” deep for hard freeze.

Freeze to hard frozen stage (at least 4 hours).

Use biscuit or cookie cutter to cut out circles of ice cream or frozen mousse about the size of chosen cookies.

Sandwich circles of ice cream or mousse between 2 cookies with flat cookie sides on ice cream or mousse.

 

To Serve:

Serve immediately, or wrap individual sandwiches tightly in plastic wrap, then store in freezer bags in freezer until ready to serve. 

Allow to rest at room temperature for a few minutes for cookies to thaw before serving.

Garnish by dipping ice cream or mousse edge in nuts or sprinkles if desired.


Drinking Chocolate



Our mousse mixes make heavenly “drinking chocolate.”  This drink is so rich, smooth and creamy that it’s practically addictive with the first sip.  And made with non-fat half and half, there’s not much room for guilt.

Best mixes:  Chocolate Covered Cherries, Chocolate Hazelnut, Kahlua Chocolate, Mayan Chocolate, Orange Chocolate, Raspberry Chocolate, White Chocolate Amaretto

Ingredients:

2 cups non-fat half & half

1 pkg mousse mix

Whipped cream, if desired

 

Directions:

Heat half and half until bubbles form around the edges of the liquid (prox 165° to 170°).

Stir in mousse mix until dissolved.  TIP:  Chocolate and cocoa only dissolve fully once they reach 165°.

Reheat to preferred drinking temperature if needed.

 

To Serve:

Serve in small portions, with refills as needed.

Top with a dollop of whipped cream if desired.

 

Easy Salsas

 

 

Fire Roasted Corn & Avocado Salsa



Ingredients:

2 cans (15 oz) fire roasted corn & peppers, drained

3/4 cup chopped green or purple onions (or more to taste)

1-2 avocados, chopped

1 teaspoon lime juice

1 package Chipotle or Habanero Salsa Mix

Water, enough to just cover all ingredients

 

Directions:

Place all ingredients except salsa mix and water in medium size bowl.

Stir full package of salsa mix into ½ cup of water for moderately spicy salsa.  Combine with other ingredients.  Add enough water to just cover ingredients.

Chill covered at least 1 hour (preferably over night) for flavors to combine.   

To Serve:

Drain off some water before serving if desired.  Serve chilled or at room temperature with tortilla chips.


Caramel Apple Salsa



Ingredients:

2-3 cups of chopped apples (Granny Smith or other tart apples, about 2-3 apples).

3-4 teaspoons of lemon juice

3/4 cup dried cherries or Craisins®

1/2 cup raisins

1/2 cup chopped onions (or more to taste)

1-1/4 cups apple wine or cider (regular or hard)

1/2 cup + 1 Tablespoon caramel sundae topping

1 package of Habanero, Chipotle or Tortuga Bay Salsa Mix

 

Directions:

Chop apples in 1/4” chunks.

Sprinkle with lemon juice (to prevent browning).

Add remaining fruit and onions.

Combine wine or cider with caramel sundae topping.

Dissolve salsa mix in liquid.

Add to apple mixture.  Add enough wine, cider or water to just cover apples.

Chill covered at least 1 hour (preferably over night) to combine flavors.

 

To Serve:

Serve cold or at room temperature.

Serve as an appetizer with tortilla chips for dipping.

Serve in place of traditional cranberry sauce with turkey, pork or chicken.

Serve as salsa on pork or chicken tacos.

 

Alternate Recipe with apple or pumpkin ale:

Substitute 1 bottle of ale for wine/cider.  Prepare and serve as above.

 

Cranberry Salsa




Ingredients:

1 package (12 oz - 16 oz) fresh cranberries

2/3 cup orange juice

1/2 cup orange marmalade

1/3 cup chopped green onions (or more to taste)

1 package of Habanero, Chipotle or Tortuga Bay Salsa Mix

 

Directions:

Pulse cranberries in food processor until finely chopped.

Slice green onions into 1/4" pieces.

Combine orange juice and orange marmalade in bowl until marmalade is well mixed with juice.

Dissolve salsa mix in liquid.

Add chopped cranberries and onions to juice mixture and stir until well blended.

Chill covered at least 1 hour (preferably over night) to combine flavors.

 

To Serve:

Serve cold or at room temperature.

Serve as an appetizer with tortilla chips for dipping.

Serve in place of traditional cranberry sauce with turkey, pork or chicken.

Serve as salsa on pork or chicken tacos.

Drain well and combine with goat cheese or gorzonzola crumbles to use as stuffing for rolled pork loin or chicken breasts.


Watermelon Salsa

Ingredients:

1 watermelon (medium size)

1/2 cup chopped green onions (or more to taste)

1/3 cup water

1 package of Habanero, Chipotle or Tortuga Bay Salsa Mix


Directions:

Chop watermelon into bite size pieces

Slice green onions into 1/4" pieces.

Dissolve salsa mix in liquid.

Place all ingredients in bowl and stir gently to combine.


To Serve:

Serve cold or at room temperature.

Serve as an appetizer with tortilla chips for dipping.

Serve as relish for salmon or tuna.

Serve as salsa on fish tacos.


Mixed Fruit Salsa/Salad



Ingredients

1 pkg salsa mix (Chipotle, Habanero, Tortuga Bay)

2 pounds of fresh fruit, chopped if needed (examples, strawberries: melon, blueberries, blackberries, kiwi fruit, grapes)

¾ cup chopped green onions if using for salsa

Enough water to cover ingredients

 

Directions

Combine salsa mix with ½ cup water.

Chop or slice fruit and onions if using.

Combine all ingredients and stir gently.  Add enough water to just cover.

Chill covered at least 1 hour (preferably over night) to allow flavors to set.

 

To Serve

Fruit salad:  Drain all water.  Place in serving bowl.  Garnish with mint sprigs if desired.

Salsa:  Drain some water.  Serve chilled or at room temperature with tortilla chips, or as relish with most any fish, pork or chicken dish.

 

Appetizers

 

 

Shrimp & Melon Skewers with Rio Grande Dipping Sauce



Ingredients:

2/3 cup Rio Grande Vinaigrette

1# cooked medium or large shrimp

1 large honeydew melon

 

Directions:

Reserve 2-3 Tablespoons of vinaigrette; marinate shrimp in remaining vinaigrette for about 30 minutes.

Remove peel from melon.  Cut melon into 1/2” cubes (as many cubes as shrimp)

 

To Serve:

Drain marinated shrimp.

Drizzle some of reserved vinaigrette on serving plate.

Use toothpicks or decorative picks to attach each shrimp to a melon cube.  Set atop vinaigrette as shown in picture.

Drizzle additional marinade on plate if desired.  Garnish plate with snipped chives or parsley if desired.

TIP:  See RESOURCES page for sources for decorative picks.

 

Wasabi Ginger Goat Cheese Canapés



Ingredients:

8 oz. softened goat cheese

2 Tablespoons extra virgin olive oil

1 T dry white wine

2 T cream or non-fat half & half

1/2 package Wasabi Ginger dip mix

1-2 cucumbers, sliced 1/4” thick or crackers

 

Directions:

Combine all ingredients except cucumbers in food processor.

Pulse just until well blended (should be spreadable).  If not, add cream or half & half 1 teaspoon at a time & pulse until desired consistency is reached.

Chill at least 1 hour or preferably over night.

Remove excess water from cucumber slices:

· Place cucumber slices in colander

· Toss cucumbers with 1-2 Tablespoons of salt; coat all pieces evenly (or layer pieces and salt each layer)

· Let rest 20-30 minutes

· Press gently on sliced cucumbers, draining excess liquid

· Run cold water over cucumber to remove excess salt and let rest for 10 minutes

· Pat slices dry with paper towel

· Place cucumber slices in one layer on a sheet of paper towels and blot dry by pressing gently with a second paper towel

· Repeat until all excess surface liquid has been absorbed

 

To Serve:

Dollop or pipe onto crackers or sliced cucumber rounds (pictured).

Let rest at room temperature about 1/2 hour before serving..


Jamaican Orange Crab Balls



Ingredients:

2 (8 oz) packages of cream cheese, softened

2 Tablespoons of orange marmalade

2 cups of crab claw meat

3 Tablespoons finely chopped red onions

3 Tablespoons fine chopped celery

1 cup crushed cracker crumbs or almonds

1 package Jamaican Orange Mix

 

Directions:

In a large bowl, combine all ingredients except cracker crumbs or almonds until well mixed.

Chill for at least an hour for mix to become firm enough to handle.

Shape mix into 1” balls.

Roll in cracker crumbs or almonds.

Cover and chill until firm.

 

To Serve:

Arrange crab balls directly on serving plate with toothpicks, or place in seasonal mini cupcake wrappers and set on serving plate.

Garnish with snipped parsley if desired.

 

Venetian Kalamata Olive & Fig Tapenade

 


Ingredients:

3/4 cup dried figs

1 cup Kalamata olives

1 Tablespoon Balsamic vinegar

1/4 cup extra virgin olive il

1 package of Venetian Mix for Olive Tapenades

 

Directions:

Soak figs in boiling water to cover for about 7 minutes to rehydrate.

Drain, reserving 1 Tablespoon of soaking water.

Place all ingredients in food processor.  Process just until olives and figs are finely chopped.

Chill at least an hour to allow flavors to set (over night is even better)

 

To Serve:

Bring to room temperature.  Serve with crackers or baguette slices.

 

With Goat Cheese:  Slice 10 oz goat cheese in 1/4” slices.  Place slices in a circle on a platter with the tapenade mounded in the center.  Garnish with walnut halves and/or thyme leaves if desired.  Serve with baguette slices or crackers.

TIP:  This is a beautiful presentation, but goat cheese crumbles easily.  If this happens, mold pieces gently back together, or serve in log form with tapenade surrounding the cheese.

 

With Cream Cheese: 

Place a block of cream cheese on a platter.  Spoon tapenade over cheese, or mix tapenade into block of cream cheese and sprinkle with chopped walnuts to garnish.  Serve with crackers or baguette slices.

 

Rio Grande Refried Black Bean Dip



Ingredients:

1 can (15-16 oz) refried black beans

1/3 cup medium salsa

1 cup shredded cheddar cheese

1 pkg Rio Grande Dip Mix

 

Directions:

Combine ingredients in microwave safe bowl.  Mix thoroughly.

Heat in microwave until hot and bubbly (about 1-1/2 to 2 minutes).

Transfer to serving dish if desired.

 

To Serve:

Garnish with more shredded cheese and, if desired, chopped green onions.

Serve with tortilla chips.


Ginger Sesame Asian Layered Dip


Ingredients:

1 (8 oz) pkg cream cheese, softened

1 cup mayo

1/3 cup shredded carrots

1/4 cup green onions, slivered or finely sliced

3/4 cup thinly sliced baby mushrooms

3/4 cup cooked shrimp or shredded chicken

1/3 cup chopped bean sprouts

1/3 cup chow mein noodles or chopped cashew nuts

 

Directions:

Combine mix with cream cheese and mayo.

Spread mixture cross plate to within 1/2” of edge.

Cover and chill for at least 1 hour to let flavors blend.

 

To Serve:

Sprinkle remaining ingredients evenly over dip, ending with noodles or nuts.

Serve with baked or fried won ton wrappers or crackers.

 

Baked Won Ton Wrappers:

 

Directions:

Preheat oven to 400°.

Cut each won ton wrapper into 2 triangles.

Arrange on large ungreased cookie sheet in a single layer.

Spray won ton wrappers with cooking spray.

Bake until crisp, about 6 minutes.

Cool on wire rack.

Store in air tight container until ready to use.



Salads

 

Lemon Pesto Potato Salad


Ingredients:

2 # red bliss potatoes

1/2 cup scallions chopped into 1/4” pieces, or more to taste

12 oz cooked ham or prosciutto diced to 1/4 “or 1/2” cubes

2 cups mayonnaise

1 pkg Lemon Pesto Dip Mix

 

Directions:

Cook potatoes just covered in water until done (fork goes easily into potato).  Drain and roughly mash, or cut into 1/2” cubes if preferred.

Combine dip mix with mayonnaise for dressing.

Add scallions and ham or prosciutto to potatoes.  Gently stir in dressing.

Season to taste with salt and pepper.

Chill at least 4 hours for flavors to blend.

 

To Serve:

Mound in serving bowl and garnish with basil leave and lemon slices, or sliced boiled eggs if desired.

 

Shrimp & Melon Salad with Spicy Mango Dressing



Ingredients:

1 honeydew melon

3/4 cup cooked shrimp, deveined and shells removed

8 oz goat cheese, crumbled or cut into 1/4” chunks

6 scallions (green onions) chopped into 1/4” or smaller pieces

2 cups lite mayonnaise

1 pkg Spicy Mango dressing mix

 

Directions:

Combine dressing mix and mayonnaise for dressing.

Cut honeydew melon into1//2” chunks.

Combine all ingredients in large bowl.

Chill for at least 1 hour, or preferably over night.  Dressing will thin as it blends with melon juice.

 

To Serve:

Place in serving dish using slotted spoon to drain off some of the dressing.

Garnish with mint pieces if desired.

 

TIP:  This salad can be piled into phylo cups and served as an appetizer.  Bake phylo cups on a cookie sheet at 350°for about 10 minutes to crisp before filling with salad.

 

Black Eyed Pea Salad with Queen of Sheba Dressing

 


Ingredients:

1 can black eyed peas, drained

1/2 red bell pepper, chopped

6 scallions (green onions), chopped

Queen of Sheba Vinaigrette (see recipe above)

 

Directions:

Combine all ingredients.

Cover and chill for at least 1 hour, preferably over night.

Bring to room temperature before serving.

 

To Serve:

Stir salad to redistribute dressing evenly.

Serve garnished with snipped parsley if desired.



Soups

 

 

Lemon Pesto Soup



Brighten the flavor of vegetable soup with this twist on an Italian classic.  Truly for garlic lovers!  This is a great vegetarian or chicken soup any time.  Substitute crab, shrimp or any mild white fish for chicken to celebrate the Feast of the Fishes.

 Ingredients:

1 onion, chopped

1 Tablespoon oil

2 teaspoons of vegetable or chicken soup base

4 cups water

1/2 cup pasta

1-2 cups mixed chopped veggies (example:  zucchini, red peppers, yellow squash, mushrooms)

1/2 pound raw shrimp, shelled and deveined, ½ pound of cooked crab or white fish, or 1 cup cooked shredded chicken, if desired

1 pkg Lemon Pesto dip mix

 

Directions:

Sauté onions in oil over medium heat just until coated in oil.

Add dip mix and soup base and stir to combine.

Add water and bring to boil over high heat.

Add pasta, return to a boil and cook about 4-5 minutes (until pasta is partially cooked).

Reduce heat to medium.  Add chopped veggies and cook just until veggies are cooked crisp tender (about 3-4 minutes)

Add raw shrimp or chicken and cook for about 2-3 minutes, just until shrimp turn mostly pink, or cooked chicken, crab or white fish is heated through (if using).

 

To Serve:

Serve with crusty bread and shaved Parmigiano Reggiano (or Parmesan) cheese if desired

Serves 4 meal size, or 8 appetizer size.



Rio Grande Soup



This soup can be made almost entirely from food in your freezer, with no need to defrost anything.  Its robust flavor is warm and satisfying.  It’s a great week night soup or quick dinner for unexpected guests.

Ingredients:

1 onion, chopped or 1/2 cup frozen chopped onions

1 Tablespoon oil

1 pkg Rio Grande dip mix

4 cups water

1 medium sweet potato, diced into 1/2” cubes or 1 cup frozen diced potatoes

1/2 cup frozen cut green beans

1/2 cup frozen corn

1/2 pound cooked roast or ground beef or chicken

 

Directions:

Sauté onions in oil over medium heat just until coated in oil (skip this step if using frozen onions).

Add dip mix to water and bring to boil over high heat.

Add sweet potatoes, return to a boil and cook about 5 minutes (skip this step if using frozen potatoes)

Reduce heat to medium. 

Add frozen veggies and meat.  Cook just until all are hot (about 3-4 minutes)

 

To Serve:

Serve with corn bread if desired.

 

Serves 4.

 

Desserts

 

 

Chocolate Hazelnut Rocky Road Pie



Ingredients:

1 package Chocolate Hazelnut Mousse

1 (8 oz) packages of 1/3 less fat cream cheese, softened

1 T milk (or just enough to make a thick paste when combined with mousse mix)

2 cups thawed Lite Cool Whip®

3/4 cup miniature marshmallows

1/3 cup hazelnuts, or other nuts

1 (6 oz) ready-to-use chocolate flavor crumb crust

 

Directions:

Combine mousse mix and milk to make a paste.

Add to cream cheese and beat in mixer on medium speed, or process in food processor until well blended.

Gently fold in Cool Whip®.  

Gently stir in marshmallows and nuts.

Spoon into crust.  Cover with plastic lid provided with crust.

Freeze 4 hours or until firmly set.

 

To Serve:

Remove from freezer to slice.  Return unused pie to freezer.

Allow slices to rest at room temperature for about 15 minutes.  

Garnish with drizzles of chocolate sundae sauce and a few marshmallows if desired.



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