I am BACK to blogging with this month's Supper Club Back of The Box Recipes theme! We gathered yesterday for this delightful spread of food. I had been ill for the past few weeks with a stomach issue that has finally ceased, and it was wonderful to be able to enjoy all the foods yesterday after having a week during the illness of barely being able to have liquids! I would say that the recipe I enjoyed eating the most, and they were all delicious, were the peanut butter and jelly muffins made by Marianne. The recipe is literally on the Gold Medal Flour bag, and I am going to the supermarket later to buy a bag even though I have plenty of flour. I must have that recipe!
There is not one dish I didn't love, and I would recommend all recipes. I made the Quick Dill Dip and the Salsa Macaroni and Cheese. Two websites that have a great collection are these:
Salsa Mac (Ragu), Bisquick Sausage Cheddar Balls, Impossible Green Chili Pie (Bisquick)
Tuna Noodle Casserole (Campbells), Corn Souffle (Jiffy)
Wild Rice with Cranberries (Craisins)
Ambrosia, Quick Dill Dip (Miracle Whip)
Peanut Butter and Jelly Muffins (Gold Medal Flour)
Baker's Chocolate Brownies (Baker's Chocolate)
Strawberry Shortcakes (Bisquick)
Quick Dill Dip
1 cup Miracle Whip Light Dressing
1 16 ounce container Breakstone's fat-free sour cream
1 tablespoon dill weed
1 tablespoon dried minced onion flakes
1 tablespoon dried parsley
Directions: Mix all ingredients, cover, and refrigerate for at least 3 hours or, ideally, overnight.
Serve with vegetable crudite and crackers.
Salsa Macaroni and Cheese
1 jar Ragu Double Cheesy Cheddar Sauce
1 jar Tostito's hot salsa
1/2 cup plain tomato sauce
1 teaspoon Chili Powder (I used my Penzey's 9000)
1 pound cooked elbow pasta (I used mini wagon wheels and it was fun)
Prepare pasta as directed. Mix in all other ingredients when pasta is cooked and drained. Yep, its THAT simple.