Pecos Pasta Salad

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Who doesn’t enjoy a good taco night? Spice things up by adding our Pecos Pasta Salad to your line up of sides! Our Deli Fresh Macaroni Salad gets a kick from salsa and taco seasoning and you will too!

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Ingredients

• 1 (40 oz.) container Mrs. Gerry’s Deli Fresh Macaroni Salad
• 4 oz. chunky salsa
• 3.75 oz. dark red kidney beans, drained and rinsed
• 1/4 (1.25 oz.) package dry taco seasoning mix
• 3/4 cup diced tomatoes

Instructions

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

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See How It's Done

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Mocha Tapioca

Mocha Tapioca

If you think coffee makes everything better, then you have to try this coffee-flavored dessert! Tapioca pudding and coffee is combined and topped with caramel and walnuts... a guilty pleasure to help get you through the day! 

Ingredients:

• 3 cups (24 oz.) Mrs. Gerry's Tapioca Pudding
• 1/4 cup strong coffee, cooled
• 1 tsp. vanilla extract
• Chopped walnuts
• Caramel sauce

Place pudding into large mixing bowl. Add cooled coffee and vanilla extract; mix well. Spoon pudding into individual dessert dishes to serve. Top with caramel sauce and chopped walnuts. Chill to 33-39 degrees F until serving time. 

Lobster Mac & Cheese

Lobster Mac & Cheese

With five different cheeses, our "adult" macaroni and cheese is already a stand out. Adding lobster and panko bread crumbs takes it to the next level. Pair with a salad, bread sticks and glass of wine for a simple, romantic meal. 

Ingredients:

• 1 (5 lb.) bag Mrs. Gerry's Gourmet Macaroni & Cheese

• 2 cups plain panko bread crumbs

• 2 tbsp. butter

• 1 lb. cooked lobster meat or lobster-flavored surimi

Preheat oven to 400 degrees F. Heat Mrs. Gerry's Gourmet Macaroni & Cheese according to package directions. While macaroni & cheese is heating, melt butter in medium skillet over medium-low heat. Add panko bread crumbs; stir to combine. Continue stirring frequently until crumbs are golden brown. Remove from heat. Carefully pour hot Macaroni & Cheese into a greased half pan. Gently stir in lobster or surimi; top with buttered crumbs. Bake for 15 or 20 minutes until lobster is hot and crumbs are deep golden brown.

Star Berry Trifle

Star Berry Trifle

Celebrate Independence Day with this quick, delicious and patriotic dessert! Simply layer cubed pound cake, Mrs. Gerry's Cheesecake Supreme, sliced strawberries and blueberries, no baking required! The star decor will be sure to impress. 

Ingredients:

• Pound cake, cubed
• Mrs. Gerry's Cheesecake Supreme
• Strawberries, sliced
• Blueberries

Cube pound cake. Place on bottom of trifle bowl or serving dish. Top with Mrs. Gerry's Cheesecake Supreme and a layer of strawberries. Repeat using blueberries for next layer. Finish with final layer of Cheesecake Supreme. Arrange berries in star shape and fill in edges with sliced strawberries. Enjoy!

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. 

Pistachio Pineapple Dessert

Pistachio Pineapple Dessert

• 25 chocolate sandwich cookies, crushed
• 1/4 chopped walnuts
• 1/4 cup melted butter
• 1 lb. Mrs. Gerry's Pistachio Pineapple
• 1 (8 oz.) package cream cheese, softened
• 1 (8 oz.) container whipped topping
• 1 cup powdered sugar

Combine crushed chocolate sandwich cookies, walnuts and butter. Press into bottom of salad bowl or 9x13 inch pan to form crust. Combine cream cheese, whipped topping and powdered sugar and spread over crust. Top with Pistachio Pineapple. Garnish with extra crushed sandwich cookies. Chill at 33 to 39 F before serving. 

Quick and Easy Cookies 'N' Creme Peanut Parfait

Quick and Easy Cookies 'N' Crème Peanut Parfait

Crush chocolate sandwich cookies. Press into bottom of parfait cup, pie plate or other container. Layer Mrs. Gerry's Cookies 'N' Crème, chocolate syrup and Spanish peanuts. Top with additional Cookies 'N' Crème. Garnish with chopped peanuts.

Crunchy Chicken Pita Sandwiches

Crunchy Chicken Pita Sandwiches

• 1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
• 1 1/4 cup roasted, salted peanuts
• 1 cup real bacon bits
• 10 oz. shredded red cabbage
• 12 pita pockets, cut in half and opened
• 12 cups cooked, diced chicken

Combine coleslaw, peanuts, bacon bits and red cabbage. Mix gently to combine. Chill to 33° to 39°F. Fill each pita bread half with about 3 tbsp. coleslaw mixture. Add about ½ cup diced chicken and add another 3 tbsp. coleslaw mixture. Keep sandwiches chilled until serving. Makes 24 sandwich halves.

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!

• 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.

Mashed Potato Bowls

Mashed Potato Bowls

Fried Chicken Mashed Potato Bowl

1 cup Mrs. Gerry’s Premium Mashed Potatoes
3 oz. popcorn chicken
½ cup corn kernels
½ cup gravy
2 Tbsp. shredded Cheddar cheese

Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Top with popcorn chicken and corn kernels. Ladle gravy over contents. Sprinkle with shredded Cheddar cheese. Serving temperature of assembled entree should be a minimum of 165°F.

Southwest Veggie Mashed Potato Bowl

1 cup Mrs. Gerry’s Premium Mashed Potatoes
¼ cup Mrs. Gerry’s Cowboy Caviar, drained
2 Tbsp. enchilada sauce
½ tsp. southwest seasoning
¼ cup queso cheese sauce
¼ cup shredded Cheddar cheese
¼ tsp. chopped cilantro (optional)

Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Combine Mrs. Gerry’s Cowboy Caviar, enchilada sauce and southwest seasoning. Evenly place mixture over potatoes. Ladle cheese sauce over top. Sprinkle with shredded Cheddar cheese and cilantro (optional). Serving temperature of assembled entree should be a minimum of 165°F.

Cheeseburger Mashed Potato Bowl

1 cup Mrs. Gerry’s Premium Mashed Potatoes
¼ cup cheese sauce
3 oz. ground beef, cooked and crumbled
2 Tbsp. shredded Cheddar cheese
1 Tbsp. dill pickles, chopped
1 Tbsp. onions, chopped

Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Ladle cheese sauce over potatoes. Top with ground beef. Sprinkle with Cheddar cheese, chopped pickles and onion.
Serving temperature of assembled entree should be a minimum of 165°F.

Shepherd's Pie Mashed Potato Bowl

3 oz. ground beef, cooked and crumbled
½ cup mixed vegetables
1 cup Mrs. Gerry’s Premium Mashed Potatoes
½ cup brown gravy

Mix ground beef and vegetables and place in a 16 oz. container. Place Mrs. Gerry’s Premium Mashed Potatoes in the center of the vegetable mix. Top with brown gravy. Serving temperature of assembled entree should be a minimum of 165°F.

Buffalo Chicken Mashed Potato Bowl

3 oz. chicken nuggets, cooked
¼ cup buffalo hot sauce
1 cup Mrs. Gerry’s Premium Mashed Potatoes
1 Tbsp. blue cheese crumbles
1 Tbsp. green onion, sliced

Toss chicken nuggets in hot sauce. Place Mrs. Gerry’s Premium Mashed Potatoes in 16 oz. container. Place chicken in hot sauce over potatoes. Sprinkle with blue cheese and green onions. Serving temperature of assembled entree should be a minimum of 165°F.

Mashed Potato Puffs

Mashed Potato Puffs

• 2 eggs

• 1 cup shredded sharp Cheddar cheese

• 2 Tbsp. grated Parmesan cheese

• 2 Tbsp. chopped chives

• Salt and pepper, to taste

• 3 cups Mrs. Gerry’s Premium or Hearty Mashed Potatoes

Preheat oven to 400°F. Spray wells of a cupcake pan with non-stick spray. In a medium bowl, whisk the eggs. Mix in both cheeses and chives. Add potatoes to bowl, and season with salt and pepper, to taste. Mix well. Spoon into cupcake pan wells, just below full. Bake at 400°F for 25-35 minutes until they pull away from the sides of the cups and are golden brown. Remove from oven and let cool 5 minutes in pan. Serve with sour cream or plain yogurt.

Hot Pot Roast Sundae

Hot Pot Roast Sundae

In one 4 ½ oz. baked bread bowl (6 ½ inches in diameter), layer the following:

• 1 cup Mrs. Gerry’s Premium or Hearty Mashed Potatoes
• 4 oz. pork or beef roast, cooked and cubed
• 1/3 cup chicken gravy
• Cherry tomato

Serving temperature of assembled entrée should be a minimum of 165°F.

Deep Fried Mashed Potatoes

Deep Fried Mashed Potatoes

Ingredients:

• 1 lb. Mrs. Gerry’s Premium or Hearty Mashed Potatoes
• 1 egg, beaten

Optional add-ins:

• Real bacon bits
• Shredded Cheddar cheese
• Chopped onion
• Diced red peppers
• Diced green peppers
• Panko bread crumbs

Combine Mrs. Gerry's Mashed Potatoes, egg, and any optional add-ins.  Roll mixture into 2-inch balls. Coat in bread crumbs. Let sit 30 minutes to soak up moisture. Deep fry in 375°F oil for 4 minutes. 

Chicken Bread Bowl

Chicken Bread Bowl

In one 4 ½ oz. baked bread bowl (6 ½ inches in diameter), layer the following:

• ¾ cup Mrs. Gerry’s Premium or Hearty Mashed Potatoes
• 1 (4 oz.) unbreaded chicken breast, cooked and cubed
• ½ cup mixed vegetables
• 1/3 cup chicken gravy

Serving temperature of assembled entrée should be a minimum of 165°F.

Frozen Cranberry Orange Cups

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

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
• Mrs. Gerry’s Southwestern 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!