Showing posts with label Appetizers and Sides. Show all posts
Showing posts with label Appetizers and Sides. Show all posts

Tuesday, October 28, 2014

Tex-Mex 7-Layer Dip

This "Tex-Mex 7-Layer Dip" recipe is super easy to make, colorful, and just taste great. Perfect for any casual party!


Makes: 12 serving

2 (16-oz.) can refried beans
1 cup tomato salsa
2 cup guacamole dip
2/3 cup non-fat Sour Cream or Greek-style yogurt
2/3 cup shredded Jack or Cheddar cheese
4 tablespoons chopped black olives
4 tablespoons chopped scallions


Set aside 1 tablespoon each of scallions, olives, salsa and cheese. 

In a large glass bowl, layer, in order: beans, olives, onions, sour cream or yogurt, salsa, cheese and guacamole. 

Garnish with reserved olives, scallions, salsa and cheese.

Saturday, January 4, 2014

Easy Pierogies

My family loves pierogies. "Easy Pierogies" uses large shell pasta instead of making the dough from scratch. Okay, it may not be authentic, but they are deliciously awesome that will win rave reviews.


52 uncooked jumbo pasta shells 
2 packages garlic mashed potatoes 
2 tablespoon minced fresh chives 
1/2 tablespoon next fresh parsley 
3 cups Swiss cheese 
1 cup Cheddar cheese 
1/2 cup ranch dressing 
1/4 teaspoon black pepper 
1/2 teaspoon sea salt
1/2 cup Herb Butter


Cook pasta shells according to the directions on the package.

Drain pasta and rinse with hot water.

For pasta back in pot and add Herb Butter, mix until all the pasta is coated with the butter and herbs; set aside.

Cook mashed potatoes according to the directions on the package.

Pour mashed potatoes in a mixing bowl.

Add 1/2 the chives, parsley, ranch dressing, black pepper , sea salt and 3 cups cheese.

Mix at medium speed until cheese is fully incorporated into the mashed potatoes.

Grease a 13 inch by 9 inch baking dish.

Stuff pasta shells with potato mixture, place and baking dish.

Sprinkle with cheddar cheese and top with the remainder of the chives.

Cover and bake at 350 degrees for approximately 20 minutes or until cheese is melted.

Serve hot.

Thursday, October 10, 2013

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.


1 medium yellow onion, chopped
1 large yellow pepper (can be replaced with green or red), chopped
3 cloves garlic, minced
1 package of spicy (Hot) Italian sausage
1 small package of raw shrimp
1 can (14.5 oz.) diced tomatoes with green chilies
1 can (14.5 oz.) stewed tomatoes
1 cup chicken broth
¾ cup long grain white rice
1 teaspoon Creole seasoning
2 teaspoons Louisiana hot sauce
¼ teaspoon sea salt
½ cup frozen corn
1 can (8 oz.) black beans, rinsed


In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.