Festive Cranberry Cake

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

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

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

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!

​Taco Wrap

Taco Wrap

Ingredients

• Jalapeno wrap

• Prepared to Party South of the Border Dip

• Refried beans

• Shredded lettuce

• Sliced tomato

• Shredded cheese

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!

Southwestern Grilled Chicken Wrap

Southwestern Grilled Chicken Wrap

Ingredients

• Wrap

• Prepared to Party South of the Border Dip

• Grilled chicken

• Sliced Monterey Jack cheese

• Sliced tomatoes

• Slices ripe olives

• Shredded lettuce

• Chopped green onion

• Sliced jalapenos (optional)

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!

Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder

Ingredients

• 2 cups water       

• 1 bay leaf

• 1½ tsp. salt

• 1 lb. boneless, skinless chicken breast halves

• 2¼ cups milk

• ¼ cup butter or margarine

• 1 cup chopped celery

• ½ cup chopped onion

• 1 clove garlic, minced (about 1 tsp.)

• ¼ cup flour

• 1 lb. (about 3 medium) potatoes, peeled, cut in ½ inch cubes

• 1 (16 oz.) bag frozen corn

• 12 oz. Prepared to Party South of the Border Dip

In a 5 quart Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15-20 minutes). Remove chicken from broth. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; sauté celery, onion, and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Prepared to Party South of the Border Dip; heat gently (do not boil). Serve immediately. Enjoy!

Southwestern Snack Squares

Southwestern Snack Squares

Ingredients

• 2 (8 oz.) cans Pillsbury cornbread twist dough

• 1 (16 oz.) can refried beans

• 1½ cups Prepared to Party South of the Border Dip

• 1 cup shredded Cheddar cheese

• ½ cup sliced onions

• 1 cup chopped tomatoes

• ½ cup sliced olives

Preheat oven to 375°F. Unroll dough and press into bottom and sides of jellyroll pan. Press perforations to seal.  Bake at 375°F for 12-15 minutes, or until golden brown. Cool completely. Spread refried beans over crust, then spread Prepared to Party South of the Border Dip over beans. Sprinkle cheese, onions, tomatoes, and olives over the dip. Chill to 33° to 39°F before serving. Cut into squares and serve. Enjoy!

Mexican Salad

Mexican Salad

Layer the following ingredients in order in a glass bowl: 

• 12 cups cut up lettuce

• 8 oz. cooked southwestern chicken strips

• ½ cup diced green bell pepper

• ½ cup red onion, sliced and quartered

• ¼ cup sliced jalapeno peppers, if desired

• 12 oz. Prepared to Party South of the Border Dip

• 1 (8 oz.) package shredded Mexican-style cheese

• ½ cup real bacon bits

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

Layered Fiesta Dip

Layered Fiesta Dip

Layer the following ingredients in order on a 12-inch plate: 

• 1 small can refried beans (warm in microwave to make spreading easier)

• 8 oz. Prepared to Party South of the Border Dip

• 8 oz. salsa

• 2 cups shredded lettuce

• 1 medium chopped tomato

• 1 small can sliced black olives, drained

• 4 oz. sour cream (spoonful in center of plate)

• 1 (12 oz.) package shredded Cheddar cheese

Chill to 33° to 39°F before serving. Serve with tortilla chips. Enjoy!

​Southwestern Dip

Southwestern Dip

Serving Suggestions

• Use as a base for a taco pizza
• Use as dressing on hard or soft shell chicken tacos
• Use in making twice-baked potatoes, in place of sour cream/cream cheese mixture
• Combine equal portions of Mrs. Gerry’s Southwestern Dip and salsa, use as a taco salad dressing over nachos or baked potatoes

Combine all ingredients.  Chill to 33º to 39º F before serving.  Enjoy!

​Crunchy Tuna Salad

Crunchy Tuna Salad

Ingredients

• 1 (14 oz.) container Mrs. Gerry’s Tuna Salad

• 2 cups shredded carrots

• 1 (9 oz.) can shoestring potatoes

Mix Mrs. Gerry’s Tuna Salad and shredded carrots. Chill to 33° to 39°F before serving. Stir in shoestring potatoes just before serving. Enjoy!

Tuna Salad

Tuna Salad

Serving Suggestions

• Stuff tomatoes, melon halves or bell pepper halves

• Layer on a bagel: Mrs. Gerry’s Tuna Salad, slice of cheese, tomato slice

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

Egg Salad Pinwheels

Egg Salad Pinwheels

Spread Mrs. Gerry’s Egg Salad on a tortilla. Sprinkle with chopped pimento and sliced green onion. Roll up and slice into pinwheel sandwiches. Chill to 33° to 39°F before serving. Enjoy!

Bacon & Egg Salad

Bacon & Egg Salad

Ingredients

• 1 (12 oz.) container Mrs. Gerry’s Egg Salad
• 1/3 cup real bacon bits
• 1/3 cup shredded Cheddar cheese

Combine Mrs. Gerry’s Egg Salad and bacon bits. If desired, add cheese. Stir to blend. Chill to 33° to 39°F before serving. Enjoy!

Egg Salad

Egg Salad

Serving Suggestions

• Use as a filling for stuffed tomatoes or deviled eggs

• Use as a dip with fresh vegetables

• Slice off top of cherry tomatoes, scoop out pulp and fill with egg salad

• Spread on bread, croissants, and crackers

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

Southwestern Chicken Wrap

Southwestern Chicken Wrap

Ingredients

• Tomato basil wrap

• Prepared to Party South of the Border Dip

• Mrs. Gerry’s Homestyle Chicken Salad

• Shredded lettuce

Chill to 33° to 39°F before serving. Best if made the same day served. Enjoy!

Fruity Chicken Salad

Fruity Chicken Salad

Ingredients

• 24 oz. containers Mrs. Gerry’s Homestyle Chicken Salad

• ½ cup seedless red grapes, halved

• 1/3 cup raisins

• 1/3 cup chopped walnuts

Combine all ingredients. Chill to 33° to 39°F before serving. Enjoy!

Finger Sandwich

Finger Sandwich

Directions

Use 4 slices of sandwich bread. On the first slice, spread Mrs. Gerry’s Homestyle Chicken Salad; on the second slice, spread Mrs. Gerry’s Egg Salad; on the third slice spread Mrs. Gerry’s Tuna Salad. Stack These and top with fourth slice of bread. Cut off crusts and secure with toothpicks. Chill to 33° to 39°F before serving. Enjoy!

Cashew Chicken

Cashew Chicken

Ingredients

• 24 oz. containers Mrs. Gerry’s Homestyle Chicken Salad

• ¼ cup sliced celery

• ¾ cup seedless green grapes, halved

• 1/3 cup shredded Cheddar cheese

• 1/3 cup cashew halves or pieces

Combine all ingredients. Chill to 33° to 39°F before serving. Enjoy!