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To Please A Crowd! JULY
Cheesecake Rainbow Fruit Salad
Bake the night before, then pack it up for a picnic the next day!
Delicious straight from the cooler!
• 8 oz. whipped cream cheese
• 1 tsp. fresh lemon juice
• 8 oz. dried spinach tortellini
• 8 oz. dried three-cheese tortellini
• 1 cup grape tomatoes, halved
• 6 oz. marinated artichoke hearts, drained & chopped
• 5 cups chopped fruit (pineapple, melon, lemon juice, and vanilla extract in a large bowl until combined. Gently
Picnic Chicken
Oven-Fried Chicken Tenders
• 2/3 cup buttermilk
• 8 boneless skinless chicken breasts
• 1 cup corn akes cereal
• 1 cup all-purpose our
• 2 oz. ranch dressing mix (dry)
• Cooking spray
Heat oven to 400°F. Spray cookie sheet with cooking spray. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 min.
Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add our and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake 45-50 minutes or until juice of chicken is clear when center of thickest part is cut. stir in fruit. Serve cold.
Tortellini Pasta Salad
• 6 oz. sliced black olives, drained
• ½ red onion, thinly sliced
• ¼ cup grated carrots
• 1 ½ cups oil and vinegar dressing
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini oat to the top, pasta tender yet rm to the bite, and lling is hot, 10 to 11 minutes. Drain well; cool tortellini. Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.
