Viewing entries in
Specialties

Spinach Pasta Salad

Spinach Pasta Salad

Spinach Pasta Salad

Bowtie pasta in a zesty lemon and white wine vinaigrette... The possibilities are endless with Mrs. Gerry's Lemon Garlic Pasta Base. This simple salad is light and refreshing, perfect for summertime!

  • 1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base
  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup pine nuts
  • 6 oz. clean, fresh spinach leaves
  • 1 cup real bacon bits

Combine all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33 to 39 degrees F before serving. Once mixed, recommended shelf life is 72 hours. Makes about 5.25 lbs. of salad. 

Cowboy Caviar Veggie Pizza

Cowboy Caviar Veggie Pizza

Cowboy Caviar Veggie Pizza

A Tex-Mex take on the traditional veggie pizza! Our Cowboy Caviar is a flavorful combination of pinto beans, black beans, whole kernel corn, and bell peppers. Sprinkle over an Italian-seasoned cream cheese, and you have appetizer that will have guests coming back for more!

CowboyCaviarVeggiePizza
  • 2 (8 oz.) cans refrigerated crescent roll dough

  • 2 (8 oz.) packages cream cheese, softened

  • 1 (0.7 oz.) package dry Italian seasoning mix

  • 1 lb. Mrs. Gerry's Cowboy Caviar, drained

  • 1 cup shredded Cheddar cheese 

Preheat oven to 375°F. Unroll dough and lay rectangles in 15x10 inch jellyroll pan. Press seams together to form a crust. Bake at 375°F for 10-15 minutes or until crust is golden brown. Cool completely.

Meanwhile, combine cream cheese and dry Italian seasoning mix; spread over cooled crust. Sprinkle drained Cowboy Caviar evenly over crust and lightly press into cream cheese. Sprinkle evenly with Cheddar cheese. Cover; keep refrigerated at 33°-39°F until serving.

Frozen Cranberry Orange Cups

mrsgerrys_heart.png

Frozen Cranberry Orange Cups

Ingredients

  • ¾ cup Mrs. Gerry’s Cranberry Orange Relish
  • 3 (6 oz.) containers light orange crème yogurt
  • ½ cup sugar
  • 1/3 cup chopped pecans

Combine all ingredients in mixing bowl. Spoon into 8 foil cupcake liners. Freeze until solid. Remove from the freezer 10 minutes before serving. May be served as a salad or dessert. Enjoy!

Festive Cranberry Cake

mrsgerrys_heart.png

Festive Cranberry Cake

Cake:     

  • ¾ cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 2¼ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1 cup Mrs. Gerry’s Cranberry Orange Relish
  • 1 cup chopped dates
  • 1 cup chopped pecans

Glaze:    

  • ½ cup orange juice
  • ¼ cup sugar

Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F for 60-70 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake, cover and refrigerate for at least 8 hours.  If desired, garnish with whipped topping, fresh mint leaves and whole cranberries.  Enjoy!

​Cranapple Upside-Down Cake

mrsgerrys_heart.png

Cranapple Upside-Down Cake

Topping:

  • 1 cup firmly packed brown sugar
  • ½ cup margarine or butter, melted
  • 2 large apples, peeled, sliced
  • 1 cup Mrs. Gerry’s Cranberry Orange Relish, drained

Cake:

  • 1 (16 oz.) package pound cake mix
  • ¾ cup water
  • 2 eggs
  • Whipped topping (optional)

Preheat oven to 350°F. Grease two 9-inch round cake pans. In a small bowl, combine brown sugar and margarine; mix well. Divide between 2 pans; spread over bottom of pans. Arrange apple slices over brown sugar mixture. Divide Mrs. Gerry's Cranberry Orange Relish between 2 pans; spread over apples.

In a large bowl, combine cake mix, water and eggs; mix 2-3 minutes. Divide between 2 pans and spread evenly. Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched in center and toothpick comes out clean. Cool in pan 2 minutes. Invert onto cakes plates. Cool 20 minutes. Serve warm or cool with whipped topping, if desired. Enjoy!

Cranberry Swirl Muffins

mrsgerrys_heart.png

Cranberry Swirl Muffins

Ingredients

  • ¼ cup shortening
  • ½ cup sugar
  • 1 large egg
  • 1½ cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup milk
  • ½ Mrs. Gerry’s Cranberry Orange Relish
  • ¼ cup chopped walnuts

Preheat oven to 400°F. Grease 12 medium muffin cups. Cream shortening and sugar until blended. Add egg, beat until fairly smooth; stir in flour, baking powder, salt and milk until just mixed; add Mrs. Gerry's Cranberry Orange Relish and walnuts; fold and swirl lightly through batter. Spoon batter evenly into muffin cups, filling about ¾ full. Bake at 400°F for 20-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Enjoy!

Cranberry Orange Cocktail

mrsgerrys_heart.png

Cranberry Orange Cocktail

Ingredients

  • 1 cup Mrs. Gerry’s Cranberry Orange Relish
  • 1 (12 oz.) can frozen orange juice concentrate, thawed
  • 3½ cups water

In blender, combine Mrs. Gerry's Cranberry Orange Relish and orange juice concentrate. Process until smooth. Pour into speed pourer. Top off with 7-UP. To make one cocktail, fill a glass with ice. Add a shot of vodka. Pour the cocktail mixture into the glass leaving enough room on the top for a splash of 7-UP. Enjoy!

Three Bean Salad

mrsgerrys_heart.png

Three Bean Salad

Serving Suggestions

  • Combine 1 lb. Mrs. Gerry’s Three Bean salad and ½ lb. drained garbanzo beans to make a four-bean salad.

Chill to 33° to 39°F before serving. Enjoy!