In alphabetical order, here are the ‘Something Cold’ recipes from our recent recipe swap.
Chicken Caesar Pasta Salad
submitted by jodi r. • prep time | 30 min • total time | 3 hours • difficulty | medium
3 cups uncooked penne pasta
2 cups cooked chicken, cut into small pieces
2 hard boiled eggs, diced
1/2 red pepper, diced
1/4 cup red onion, chopped
2 Tbsp. fresh parsley
1/4 cup grated Parmesan cheese
8 oz. Caesar salad dressing
3 romaine lettuce hearts, chopped
Cook pasta according to package directions. Drain, rinse in cold water, and set aside. Meanwhile, prepare remaining ingredients. Add everything except the lettuce to the pasta. Mix well, cover, and refrigerate as least two hours. To serve, fill serving bowl with chopped lettuce. Spoon pasta salad mixture over lettuce.
submitted by tami z. • prep time | 15 min • makes | 12 • difficulty | easy
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp Lawry’s seasoned salt
Dash of pepper
2 Tbsp chopped onion
3/4 cup chopped celery
4 cups chicken, cooked and in bite-sized pieces
1 cup grated cheddar cheese
1 small can chow mein noodles
1 cup pineapple tidbits, well drained
Mix mayo, lemon juice, salt, pepper and onion. Add celery, chicken and cheese. Just before serving, add chowmein noodles and pineapple.
Can serve on croissants.
Chocolate Mousse Brownie Shots
submitted by sarah b. • prep time | 15 min • total time | 2 hours • makes | 12 • difficulty | easy
1 box brownie mix (water, vegetable oil & egg called on brownie mix)
1 box (4 serving size) chocolate instant pudding & pie filling mix
1 1/2 cups milk
1 cup whipping cream
1. Make & bake brownie mix as directed on box. Cool completely.
2. Beat pudding mix & milk w/ whisk until soft-set. Beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Refrigerate until ready to assemble.
3. Crumble cooled brownies. In each of 12 shot glasses, layer crumbled brownies & chocolate mousse. Serve immediately or refrigerate until serving time.
Chocolate Pudding Pie
submitted by marci s. • prep time | 20 min • total time| 4 hours • makes | 8-10 • difficulty | easy
2- 3.4 oz. boxes chocolate Cook & Serve pudding mix
4 cups milk
Ready made pie crust
whipped cream or cool whip (optional)
In medium saucepan mix milk and pudding mix. Bring to boil over medium heat while stirring constantly. Cool 5 minutes in saucepan, stirring twice. Stir one last time and pour into pie crust. Cool on counter or cooling rack for about an hour, cover, and refrigerate 3-4 hours. Serve with whipped cream, if desired.
I use Keebler Ready Crust-2 extra servings, Jello pudding mix, and fat-free milk. (But after a few days in the refrigerator the crust gets a little mushy after the pie has been cut–I think it’s from the fat-free milk.)
You can use any flavor pudding mix.
Do not use instant pudding mix-it does not set firm enough!!
submitted by becky r. • prep time | 10 min • makes | 12 • difficulty | easy
1 White box cake mix + called for ingredients
15 oz Cream of Coconut
14 oz Sweetened Condensed Milk
8 oz container of Cool Whip
Coconut flakes (if desired)
Bake cake as directed on box, in a 9×13 pan. While in oven mix cream of coconut & sweetened condensed milk in a bowl. While cake is still hot from oven poke holes with large fork and pour cream mixture over top, let cool. Place cooled cake in refrigerator overnight. Next day spread cool whip over top (and coconut flakes if desired) and serve
Green Grape Salad
submitted by lisa h. • prep time | 15 min • makes | 8-10 • difficulty | easy
4 lbs green grapes or mix red and green
8 oz. cream cheese
small jar marshmallow fluff
4 oz. chopped pecans
2 Tbsp. brown sugar
1. Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
2. In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the pecans.
3. This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
I added the pecans and brown sugar as a topping just before serving!
Homemade Peach Ice Cream
submitted by andrea w. • prep time | 10 min • total time | 1 hour, 10 min • makes | 1 gallon • difficulty | easy
1 (5 1/2 oz) package vanilla instant pudding mix
2 cups sugar
4 cups milk
1 cup water
1 (13 oz) can evaporated milk, chilled
2 cups mashed fresh peaches (or substitute strawberries or any other fruit)
Combine pudding mix and sugar in a large bowl; add remaining ingredients stirring well. Pour mixture into freezer can of a 1-gallon ice cream maker. Freeze according to manufacturer’s instructions. Let churn 30 minutes to an hr.
submitted by callie l. • prep time | 10 min • total time | 10 min • makes | 6-8 • difficulty | easy
1 Cup Sugar
6 Cups Water
2-4 Tablespoons Lavender Syrup
1. Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
2. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water and lavender syrup to taste. Stir. Adjust water to taste. Chill and serve over ice.
You can find Lavender syrup on Amazon.com if you search for: ‘Monin Lavender Syrup 750ml’
submitted by michelle k. • prep time | 10 min • total time | 30 min • makes | lots • difficulty | easy
1 box yellow cake mix
2/3 cup butter melted
1 bag of mini marshmallows
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 cup butter
12 oz bag of peanut butter chips
1 cup peanuts
Hand mix the cake mix, 2/3 cup melted butter, and 1 egg. Pat into a greased 10 x 15 cookie sheet. Bake 10 minutes at 350. Remove from oven and top with bag of mini marshmallows. Return to oven and bake for 5 minutes longer. Cool completely. Heat together until melted the 2/3 cups of light corn syrup, 2 teaspoons of vanilla, 1/4 cup butter, and 12 oz bag of peanut butter chips. Pour over cooled marshmallows and top with 1 cup peanuts.
submitted by lois v. • difficulty | easy
2 cups diced FRESH pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 T finely chopped jalapeno pepper stemmed and seeded
1 clove garlic, minced
Juice of 1 lime
Salt to taste
Combine pineapple, red pepper, cilantro, red onion, jalapeno pepper, garlic and lime juice.
Stir until well combined.
Season with salt.
submitted by carrie h. • prep time | 30 min • total time | 8 hours, 30 min • difficulty | easy
1 cup sliced lime and orange
1 cup sliced strawberries
1/2 cup blackberries
1/2 cup blueberries
1 (750-ml.) bottle pinot noir
1 cup brandy
1/2 cup orange liqueur
1/2 cup chilled lemonagte
1 cup sparklin water (like San Pellegrino)
Combine lime, orange, berries and next 4 ingredients in a 2 qt. pitcher. Cover misture; chill 8 hours.
Add sparklin water to sangria. Serve immediately.
Star Spangled Pie
submitted by brooke i. • prep time | 5 min • total time | 3 hours, 5 min • makes | 8 • difficulty | easy
1 1/4 cups Keebler® Chips Deluxe® Rainbow Bite Size cookies
1 package (8 oz.) cream cheese, softened*
1/3 cup sugar
1 teaspoon lemon juice
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
Red, white and blue sprinkles
1. Chop cookies. Set aside.
2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Strawberry-Pretzel Icebox Pie
submitted by lois v. • prep time | 30 min • total time | 10 hours, 20 min • difficulty | average
2 cups finely crushed pretzel sticks
3/4 cup melted butter
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 14 oz can sweetened condensed milk
4 oz package cream cheese, softened
4 T plus 1 tsp strawberry gelatin (1/2 of 3 oz package)
2 cups whipped cream, divided
1/3 cup granulated sugar
Preheat oven to 350. Stir together first 3 ingredients; press firmly on bottom, sides, and onto lip of 10 inch pie plate.
Bake 10 to 12 minutes or until lightly browned.
Remove from oven and cool completely on a wire rack. (about 30 minutes)
Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
Beat condensed milk and next 2 ingredients at medium speed with electric mixer until smooth.
Add strawberries, beat at low speed till just blended.
Transfer to large bowl.
Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture; spoon into crust.
Cover and freeze 8-10 hours.
Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating ’till soft peaks form.
Spread over pie.
Freeze 1 hour or until whipped cram is firm.
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try: