Pink Lemonade Pie

Pink Lemonade Pie


By Amanda Carl


1 can frozen, concentrated pink lemonade, thawed
1 large container of Cool Whip, divided (I used the fat free stuff)
1 graham cracker pie crust

Mix lemonade and half of the Cool Whip in a bowl. Pour into pie crust and freeze until solid (at least an hour or it is very soupy). After hardened, spread remaining Cool Whip over top and serve.

Panzanella

Panzanella


By Lindsay Blaise


3 T. Good olive oil
1 tsp. kosher salt
1 small French bread or boule, cut into 1" cubes (about 6 cups)
2 large ripe tomatoes cute into 1" cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2" thick
1 red bell pepper and 1 yellow bell pepper, seeded and cut into 1" cubes
1/2 red onion cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T capers, drained

For the Vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 T. champagne vinegar
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp finely ground black pepper

Heat 3 T of oil in large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together ingredients.

In a large bowl, mix the tomatoes, cucumber, red and yellow peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper Serve or allow the salad to sit for about half an hour for the flavors to blend.

**Capers not included in the version brought to Recipe Club.

Corn Casserole

Corn Caserole


By Allison Soine


1 can creamed corn
1 pkg Jiffy corn muffin mix
1/2 cup oil
3/4 cup milk
2 eggs, beaten
Salt or Tony's seasoning to taste
Cheddar Cheese

Combine all ingredients except cheese. Pour into casserole dish. Top with cheese. Back 45 minutes at 350F.

Chili Rellenos Casserole

Chili Rellenos Casserole


By Christina Myers

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
3 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce

1. Preheat oven to 350 degreese F (175 degrees C). Spray a 9 x 13 inch baking dish with cooking spray.

2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

3. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Queso Blanco

Queso Blanco


By Amanda Carl

1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

 Link to Recipe

Cherry Limeade

by Amanda Carl

1 1/2 liters Sprite
1 large jar of marichino cherries (juice and cherries)
1 can concentrated limeade

Mix and serve

Fruit Salad

by Liz Meihaus

2 apples
1 pear
1/2 package strawberries
1 bunch of grapes
1/2 cup of blueberries
1 container of raspberry Greek yogurt
1 cup Cool Whip

Mix together and serve