Wedding Recipes

Several people have requested these recipes from DD#1's wedding reception. They are easy - easy!

Italian Cream Cheese
1 brick cream cheese (low fat works fine)
1 package Good Seasons salad dressing mix (dry)

Pour dry salad dressing mix onto a plate and spread it out in a thin layer. Unwrap the cream cheese and roll it in the dressing mix covered completely with the mix.
Place on a clean plate and serve with crackers.


Blueberry Punch (makes 1/2 gallon)

1 envelope of Kool-Aid - Berry Blue
1/2 c sugar
6 oz can frozen lemonade concentrate
Water
Vanilla ice cream

Mix the Kool-Aid, sugar and lemonade concentrate in a 2 quart pitcher. Add water to make 2 quarts. Pour into punch bowl. Add scoops of ice cream if desired.

The original recipe was one my Aunt Betty sent in for DD#1's cookbook. It used raspberry kool-aid and orange juice concentrate. We wanted blue punch for the wedding so we tried this combination and it was a hit!

Cherry Dessert

This is a flexible recipe that I love to use for a quick, easy dessert.

1 -2 cans cherry pie filling (I use about 1 1/2 can and save the rest for topping on ice cream or pancakes)
1 cherry chip cake mix (can use yellow or white)
1 stick margarine
slivered almonds

Heat oven to 325.

Spread cherry pie filling in bottom of 13 x 9 inch pan. Spread dry cake mix over the cherries.
Melt margarine and drizzle over the cake mix. Sprinkle top with slivered almonds.

Bake 50-55 minutes or until bubbly and top is lightly browned.

Great served warm with ice cream or whipped cream.


The original recipe used 1 large can sliced peaches, butter pecan cake mix and pecans on top. I have used yellow cake mix with the peaches and it is good too. I want to try this with apple pie filling and spice cake mix. Also think blueberry filling with lemon cake mix would be good!

Let me know if you try it with other combinations.


UPDATE 9/24/09
I did make this with apple pie filling and spice cake mix. I used 2 cans of pie filling and made it in 2 deep dish 10-inch pie plates. I split the cake mix and margarine between the 2. It was good!

Crock Pot Corn Pudding

1/4 c onion, diced
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper

Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.

Mexican Layered Chicken

2 lb chicken, cooked and cut up in bite size pieces
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas

Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.

Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.

Grape Tomato Salad

1 cup grape tomatoes
3 or 4 green onions, diced
1 Tbsp parmesan cheese
Vinaigrette dressing (I use Red Wine Vinaigrette)

Cut tomatoes in half lengthwise. Stir together all ingredients. Serve immediately or refrigerate up to an hour.

Stromboli

Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.

Crescent rolls
Lunch meat
Sliced cheese

Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper.

Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.

Remove top sheet of waxed paper.

Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.

Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.

Continue until rolled completely - making sure that dough touches dough at seam.

Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.

Bake 2-3 minutes longer than directions for the crescent rolls.

Slice into 4 sections and enjoy.

Stir Fried Vegetables

1 Tbsp olive oil
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce


Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.

8 servings - 1 point per serving