No fancy photos. Read the above statements. I can barely managed finishing said items and cleaning before company arrives. I certainly can't manage photos too. Maybe one day I'll come back and add some. When my ever faithful photographer is on hand. ;)
The first I can't take any credit for at all, but it is always a big hit so I'll share the link for the recipe. It's Rachael Ray's Loaded Baked Potato Salad. The recipe was made for a crowd. Like a block party crowd. I usually half it for our crowds, and it works out well. I also cheat and use already cooked bacon pieces.
The next few are all ones Erin shared with me first.
Red Salsa:
2 jalapenos
1 can of original rotel
2 cans of fire roasted garlic tomatoes
1-2 tbls of garlic salt
Boil peppers 5-10 mins until soft, remove stems and blend with all other ingredients.
Keeps fresh for 7 days.
I buy the 14.5 ounce cans of tomatoes. You can use any kind of tomato. If you're feeling fancy use fresh. Again see the above statements about my level of fancy-ness. The original recipe was for one big can of whole tomatoes. This is just the best mix I've found. Depending on how hot the peppers end up you can add more tomatoes or peppers. I use the food processor to blend it up.
Frozen Pie
12 oz. of cool whip
1/2 can- to a can of sweetened condensed milk(I think you should just add this to your personal tastes-I did about a half of can)
1 frozen drink mix(partially thawed...not rock hard, but not liquid) whatever you like...my favorite is Strawberry Daiquiri, but we've had regular and peach margarita and pina colada. They were all good.
1 large graham cracker crust(usually it says something like 2 extra servings on it)
Use a hand mixer to blend all the ingredients, pour into pie crust, and freeze over night.
12 oz. of cool whip
1/2 can- to a can of sweetened condensed milk(I think you should just add this to your personal tastes-I did about a half of can)
1 frozen drink mix(partially thawed...not rock hard, but not liquid) whatever you like...my favorite is Strawberry Daiquiri, but we've had regular and peach margarita and pina colada. They were all good.
1 large graham cracker crust(usually it says something like 2 extra servings on it)
Use a hand mixer to blend all the ingredients, pour into pie crust, and freeze over night.
Thanks to Jennifer and Nicole I've added more desserts I love for this summer out by the pool.
Not Yo' Mama's Banana Pudding and Fruit Pizza. (Except I of course use packaged sugar cookie dough.)
I've recently discovered the blog Chef-in-training. It tends to have pretty quick and easy recipes that work for me.
Okay I can't have a post with no photos at all. Here's one of Kinley after finishing her 2nd huge slice of Coconut Cream Cake from the blog mentioned above. She's pretty sad.
I can't believe I almost just forgot my most requested Buffalo dip.
"The Dip"
2 packs cream cheese (I usually buy store brand 1/3 less fat kind)
6-8 oz shredded chicken (can use prepackaged already cooked kind or cook your own)
8 oz shredded cheddar cheese (6 oz gets mixed in 2 oz for top)
3/4 cup buffalo sauce (I use franks hot sauce)
Mix buffalo sauce and softened cream cheese, add chicken and cheddar cheese. Cover with foil and bake at 350 for 15 minutes take out and sprinkle with last of cheese then put back in for 5-6 mins to melt cheese.
Enjoy!
2 packs cream cheese (I usually buy store brand 1/3 less fat kind)
6-8 oz shredded chicken (can use prepackaged already cooked kind or cook your own)
8 oz shredded cheddar cheese (6 oz gets mixed in 2 oz for top)
3/4 cup buffalo sauce (I use franks hot sauce)
Mix buffalo sauce and softened cream cheese, add chicken and cheddar cheese. Cover with foil and bake at 350 for 15 minutes take out and sprinkle with last of cheese then put back in for 5-6 mins to melt cheese.
Enjoy!
You people might have to start making your own now that I've shared my secrets. ;) Anybody else have any recommendations for quick, easy recipes for the summer?











