PartyCheap's Favorite Recipes, Vol III
December 21, 2016
Volume three of our favorite recipes is now here. This time we tried fruit and veggie-inspired dishes. Let us know if you like 'em. We will have one more edition of favorites coming at you to round up our holiday offerings. Stay tuned for some healthy options!
PESTO TORTELLINI SALAD
8-10 oz. uncooked Tortellini
1 medium Zucchini
1 cup Grape Tomatoes, halved
1/3 cup Mayonnaise
¼ cup prepared Pesto
1 clove Garlic, pressed
¼ cup Walnuts, toasted (optional)
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Cook tortellini according to package directions.
Drain and rinse tortellini with cold water.
Cut zucchini in half lengthwise and cut into ¼ inch slices.
Combine mayonnaise, pesto, and garlic in a large bowl, mix well.
Add tortellini, zucchini, tomatoes, and nuts if desired.
Mix gently and refrigerate until ready to serve.
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BEAN TATER TOT CASSEROLE
1 lb. Ground Beef
½ teaspoon Salt
¼ teaspoon Pepper
1 large Onion, chopped
1 lb. Frozen String Beans
10 ¾ oz. can Cream of Mushroom Soup
1 cup Shredded Cheddar Cheese
21-oz. bag Frozen Tater Tots
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Crumble raw ground beef on bottom of slow cooker.
Sprinkle with salt and pepper.
Add onion, string beans, mushroom soup, shredded cheese, and tater tots.
Cover, cook on high for 1 hour.
Reduce heat to low and cook 3 hours.
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LEMON LUSH
2 cups Flour
1 cup Butter, softened
16 oz. Cream Cheese
1 cup sugar
2 (3.4-oz) Instant Lemon Pudding Mix
3 ½ cups Milk
12-oz. Cool Whip, Thawed
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Preheat oven to 350°.
Combine flour and butter until dough-like.
Press into the bottom of a 9x13 baking pan.
Bake for 25 minutes until lightly browned.
Remove from oven and allow to cool completely.
Beat cream cheese and sugar together until smooth.
Spread evenly over the cooled crust.
Whisk together the milk and lemon pudding for 3 to 5 minutes.
Spread over the cream cheese layer.
Chill until set then top with Cool Whip.
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