At SideKick Solutions, not only do we love a good piece of shiny, new technology, we also love a good snack and cocktail. In preparation for the upcoming holiday weekend, we decided to share some of our recipes…just in case you are short a dish or need some inspiration. Enjoy, and have a wonderful, and safe, Independence Day Weekend!
Crack Corn Dip
3 - 11 oz. Cans MexiCorn (sweet corn and diced peppers), drained
1 - 7 oz. can chopped green chiles
1 - 6 oz. can chopped jalapeño peppers (drained and liquid added to taste)
1/2 cup chopped, green onions
1 cup mayonnaise
1 cup sour cream
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 - 16 oz. package shredded sharp cheddar cheese
2 to 3 bags Fritos Scoops corn chips
In a large bowl, mix together all ingredients, except the corn chips. Chill two hours to overnight.
Serve with Fritos Scoops corns chips.
-Contributed by Cecelia Schwartz
Nana’s Deviled Eggs
1 dozen hard-cooked eggs, cooled
1/4 cup melted butter
2 teaspoons sweet pickle juice
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon dill weed
1/4 cup real bacon bits
Salt and pepper to taste
1/2 cup creamy salad dressing
Paprika
Peel eggs; cut in half
Remove yolks; mash with fork
Add all ingredients to yolks; mix with fork until smooth and creamy
Refill egg whites with yolk mixture
Sprinkle with paprika
-Contributed by Sara Sulzman
White Sangria
1 - Gallon jug of Ernst & Julio Gallo Moscato Sangria Wine
1 - 1.75 liter bottle Simply Limeaid
1 - 750 ml bottle Peach Schnapps
1 - 2 liter bottle Squirt/Sierra Mist/or similar
Sliced lemons
Sliced limes
Sliced oranges
Sliced strawberries
Add all sliced fruit into a large container/drink vessel. Pour full bottle of Peach Schnapps into fruit and allow to sit in refrigerator overnight.
Add all remaining ingredients to the fruit/schnapps mixture and serve over ice.
Yields about three gallons.
-Contributed by Granville Loar
