Recipes

[Little Tex]

Oops, sorry about that!

Next ingredient: pineapple or favorite summer salad.

Regarding continuing the thread...I am a long time reader but new poster. Now that I have wrangled technology enough to at least post some recipes (sorry, no pictures), I hope to continue but am ok with not seeing a new recipe every day or almost every day. I would not like to see the thread end.

[walker]

Happy to read the positive comments about this thread!  On we go.....this recipe covers both pineapple and salad.  I have not made it but sounds different for summer.  Taste of Home recipe.

Strawberry-PINEAPPLE-COLESLAW

2 pkgs. COLESLAW mix

1 jar (13 oz) COLESLAW Salad Dressing

1 cup cashews or macadamia nuts

1 cup dried cranberries

1 cup chopped fresh or canned(drained) PINEAPPLE

1 cup chopped fresh sugar snap peas

1 cup chopped fresh strawberries

1/2 cup sweetened shredded coconut

1/2 cup chopped green onions

Combine all ingredients in a large bowl; toss to coat.  Cover and refrigerate until serving.

NEXT INGREDIENT ... CORN, CELERY or CARROTS

[vabreeze]

My sentiments are EXACTLY the same as those expressed by sabatini:
I vote keep 'er going!

I so enjoy this thread!!!

It's okay w/ me if we hit a little lull sometimes.

NEXT INGREDIENT ... CORN, CELERY or CARROTS

[RespectLife]

oh @walker 

What a great twist to Cole Slaw!

I love what's in there!   Thanks for posting it!!!

NEXT INGREDIENT ... CORN, CELERY or CARROTS

[ChiliPepper]

CHEESY CORN STUFFED JALAPENOS

These Cheese and Corn Stuffed Jalapeños make a great party snack, especially during football season. An easy vegetarian appetizer to make and serve to friends and family. A reader favorite!

•  
• PREP TIME: 10 minutes
• COOK TIME: 25 minutes
• TOTAL TIME: 35 minutes
• YIELD: 16 jalapeno halves 

INGREDIENTS:

• 8 jalapenos, sliced in half longways
• 4 ounces cream cheese, softened
• 4 oz monterey jack or cheddar cheese, shredded
• 1/4 teaspoon cumin
• 1 garlic clove, minced or pressed through garlic press
• 1 ear corn, kernels cut off (or about 1/2 cup defrosted or cooked corn)
• 2 tablespoons chopped cilantro
• good pinch salt and fresh ground pepper

INSTRUCTIONS:

1. Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves.
2. Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
3. In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
4. Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.

NEXT INGREDIENT: ANY RED, WHITE & "BLUE" FOODS

[sabatini]

Wow, what a thrill to see so many people posting recipes here, & I'm getting hungry just reading them.

It's also heart warming that Recipe Swap will continue!

Thanks all!  

NEXT INGREDIENT: ANY RED, WHITE & "BLUE" FOODS

[GenXmuse]

I'm glad to see so many posters wanting to continue!! Yay!

here is a red white and blue patriotic dip!

American Flag Taco Dip

Very Patriotic!

Prep Time45minutes mins

Total Time45minutes mins

Course: Appetizer

Cuisine: American

Servings: 20

Calories: 217kcal

Author: Sula

Ingredients

• 2 8- oz packages light cream cheese softened
• 1 jar (16oz) chunky salsa
• 1 cup (8oz) light sour cream
• 2 cups shredded cheese 4-cheese Mexican or cheddar
• ½ cup chopped green onions
• 1 bag (9oz)blue corn tortilla chips plus more for serving
• 8 oz Monterey Jack cheese shredded
• I deli slice white cheddar cheese or similar
• 1 cup quartered grape tomatoes
• 1 red bell pepper chopped (1 cup)

Instructions

• Beat the cream cheese, salsa, sour cream, shredded cheese and green onions in a large bowl until blended. Spread mixture into the bottom of a 9x13-inch baking dish.
• Crush enough blue tortilla chips to make 1 cup; set aside the remaining chips for serving. Arrange the crushed tortilla chips in a rectangle on the upper left-hand corner of the cream cheese mixture, measuring about 5 x 4-inches.
• Using a small (1½ inch) star cookie cutter, cut star shapes from the slice of white cheese. Arrange stars on the chips.
• Combine the chopped pepper with the quartered tomatoes in a medium bowl.
• Arrange the tomato mixture and the Monterey Jack cheese in alternating rows, about one inch each. (I put all the red stripes in first, then filled in between with the cheese). And there you have it, a beautiful American Flag treat that will surely impress and delight all family members and guests.
• Cover and refrigerate for at least an hour before serving. Serve with tortilla chips.

What would you make if you had vegetarians coming for Memorial Day?

[walker]

@GenXmuse ....I love this recipe!  I have never seen a flag recipe besides the cake most people are familiar with...thanks!  Good one to keep for special holidays or anytime...sounds tasty too.

NEXT ... What would you make if you had vegetarians

              come for Memorial Day?

[ChiliPepper]

Easy Red, White, & Blue Salad

(Vegetarian)

Prep time:  30 minutes

Total time:  30 minutes

Serves: 8 servings

Crisp, refreshing—and patriotic! Speed things up by making fewer jicama stars and using cookie cutters with fat star "arms." (Makes it a whole lot easier to get the jicama back out of the cutter.)

INGREDIENTS:

• 1 personal-size seedless watermelon
• 1-2 medium jicamas ***
• 1 pint blueberries
• 2 Tbsp fresh-squeezed lime juice sweetened with agave to taste (optional)
• 1 handful fresh mint, torn (optional)

DIRECTIONS:

1. Peel jicama and cut into slices ⅛- to ¼-inch thick.
2. Use small cookie cutters to cut the jicama into stars.
3. Toss the jicama stars in sweetened lime juice, if using. (Don't worry, the stars won't turn brown if you skip this step—it's for flavor only.)
4. Chop watermelon into cubes. (Bonus points if you use large cookie cutters to make watermelon stars!)
5. Add blueberries and fresh mint (if using) to watermelon and jicama just before serving. Toss gently and enjoy!

*** Cheddar cheese can be added or subbed for jicama if dairy is eaten.

NEXT INGREDIENT: KABOBS

[sabatini]

@ChiliPepper, that jicama & watermelon fruit salad looks delicious & refreshing. Thanks a bunch! 

@RespectLife, I made your ham & cheese impossible pie (in a cast iron skillet) the other day and really enjoyed it.

Just like w/ the turkey puff, I served it w/ a dollop of sour cream.

I had some for lunch the next day, and ate it cold, right out of the fridge. So yummy!

It's nice to have a new, easy recipe. TYVM.