Here are a few easy party recipes from the Paper Style Kitchen!
Nutrient-Rich Fiesta Salad
Great for a healthy alternative to dips and heavy snacks!
2 cups brown rice
1 8-oz can of corn, rinsed and drained
1 red pepper, chopped
2-3 green onions, chopped
¾ cup dried cranberries
1 carrot, grated
3 tbs fresh parsley
1 clove garlic, crushed or minced
4 tbs low-sodium soy sauce
2 tbs lemon juice
½ cup olive oil
¼ cup roasted slivered almonds
¼ cup roasted sunflower seeds
Ground black pepper to taste
1. In a large bowl combine rice, corn, red pepper, onions, cranberries, carrot and parsley.
2. In a separate bowl blend garlic, soy sauce, lemon juice and olive oil.
3. Pour olive oil mixture over salad to evenly coat. Add roasted nuts, sunflower seeds and black pepper to taste.
Submitted by Terri
Sausage and Cheese Dip
This is an office favorite, and does not often last very long! Consider making two batches - one to share and one for yourself!
1 Cream Cheese package – 8 oz.
1 can of Hot Ro-tel
1 pack of Jimmy Dean Hot Sausage
1 bag of Scoop Fritos
Brown sausage in a skillet and drain. In a crock-pot or separate bowl, mix cream cheese, Ro-tel and sausage. Mix together until cheese is melted.
Best served warm. Small crock-pot works best.
*If guests like things mild, substitute a regular can of ro-tel and regular sausage.
Submitted by Diane
Very easy to make, done in 5 minutes and ready to eat! Great for an on the spot entertainment snack! Good for about 3 cups of goodness!
2 tablespoons of lemon juice(or about half a lemon if you have it fresh)
3 tablespoons (1/4 of a medium onion) finely diced onion
¾ teaspoons salt
3 ¼ teaspoons olive oil
Cut the avocados in half, remove the seeds and scrape the pulp into a mixing bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. I’d recommend putting it in the fridge to chill for about 30-45 minutes. If you just can’t wait any longer, you’re ready to serve. (It rarely makes it to the fridge at my house!)
Submitted by Andrew
Not Yo’ Mama’s Banana Pudding
Great presentation, and excellent for that sweet tooth!
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 ounce) box instant French Vanilla pudding
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping – thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch glass dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Makes a great presentation! Originally a Paula Dean recipe.
Submitted by Megan