A delicious combination of fruit in a vanilla pudding and whipped topping mix. Add in broken fudge stripe cookies and you have a salad that should be a dessert... but we wont' call it that!
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Our hearty, crunchy Steakhouse Coleslaw pairs perfectly with tangy, barbecue pulled pork, so we think this recipe is a match made in foodie heaven!
Don’t be shy when it comes to building these sandwiches either. Pile it on – the more the better!
Ingredients
- 4 (4 inch) Kaiser buns, split
- 4 (1 oz.) slices Swiss cheese
- 1 (16 oz.) package cooked pulled pork with barbeque sauce, heated according to package directions
- 1 cup Mrs. Gerry’s Steakhouse Coleslaw
Instructions
- Place one cheese slice on bottom half of bun.
- Top with ¼ of the meat, ¼ cup Mrs. Gerry’s Steakhouse Coleslaw, and top of bun.
- Repeat with remaining ingredients.
- Serve immediately.
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You wrap, we wrap, we all … should eat these wraps for lunch! Take the flavor factor of our chicken salad up a notch the heat of our Southwestern dip.
Add some lettuce, put it all together in your favorite wrap – tomato basil is our choice for this recipe – and be the envy of all your co-workers!
Ingredients
Tomato basil wrap
1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
12 oz. Mrs. Gerry’s Homestyle Chicken Salad
Shredded lettuce
Instructions
Spread Mrs. Gerry's Southwestern Dip onto tomato basil wrap.
Add Mrs. Gerry's Homestyle Chicken Salad.
Sprinkle shredded lettuce over top.
Wrap to seal and cut in half.
Chill to 33 to 39 degrees F. Best if made the same day served.
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Notes
Chill to 33° to 39°F before serving. Best if made the same day served.
This hearty, rustic dish easily becomes a quick, weeknight meal with the addition of our Premium Mashed Potatoes, made with real russet potatoes, whole milk, butter and cream. We go to the trouble, so you don’t have to!
Ingredients
1 lb. ground beef
1/2 cup diced onion
1/2 tsp salt
1/4 tsp black pepper
1/2 lb. frozen mixed vegetables, rinsed
1 jar (12 oz.) savory beef gravy
2 lb. bag of Mrs. Gerry's Premium Mashed Potatoes, heated according to package directions
Instructions
Preheat oven to 350˚F.
Add ground beef, onions, salt and pepper to pan.
Brown ground beef until no longer pink and onions are cooked through.
Drain grease.
Add frozen mixed vegetables and savory beef gravy.
Heat thoroughly.
Pour mixture into deep dish pie plate (sprayed with non-stick cooking spray).
Add mashed potatoes (heated to package directions) to the top of the mixture, sealing the edges.
Bake at 350˚F for 30 minutes (or until filling is 165˚F - 185˚F).
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What happens when you combine the golden, creamy goodness of our premium mac & cheese with the robust Italian flavors of a classic lasagna? Heaven. A decadent, cheesy heaven. Round out your meal with a salad and plenty of garlic bread, and sit back and enjoy the praise!
Ingredients
- 1 (5 lb.) bag Mrs. Gerry's Premium Mac & Cheese, heated according to package directions
- 1/2 lb. ground beef, browned and drained
- Salt and pepper to taste
- 1 (24 oz.) jar traditional Italian sauce
- 1 (8 oz.) package shredded mozzarella cheese
- 1 (8 oz.) packaged shredded provolone cheese
- 1/2 cup grated parmesan cheese
- Additional warm traditional Italian sauce, optional
Instructions
- Preheat oven to 400˚F.
- In large saucepan, brown ground beef.
- Season with pepper and salt.
- Drain grease.
- Add Italian tomato sauce and gently heat.
- Generously spray 9x13 inch lasagna pan with cooking spray.
- Layer ingredients in this order: half macaroni & cheese, half of each of the cheeses, and half the meat sauce.
- Repeat all layers.
- Set pan on foil-lined baking sheet to catch drips.
- Bake uncovered in oven preheated to 400˚F for one hour, or until center is 165˚-185˚F
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Who doesn’t enjoy a good taco night? Spice things up by adding our Pecos Pasta Salad to your line up of sides! Our Deli Fresh Macaroni Salad gets a kick from salsa and taco seasoning and you will too!
Ingredients
- 1 (40 oz.) container Mrs. Gerry’s Deli Fresh Macaroni Salad
- 4 oz. chunky salsa
- 3.75 oz. dark red kidney beans, drained and rinsed
- 1/4 (1.25 oz.) package dry taco seasoning mix
- 3/4 cup diced tomatoes
Instructions
Combine all ingredients and chill to 33° to 39°F before serving. Enjoy!
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Mocha Tapioca
If you think coffee makes everything better, then you have to try this coffee-flavored dessert! Tapioca pudding and coffee is combined and topped with caramel and walnuts... a guilty pleasure to help get you through the day!
Ingredients:
- 3 cups (24 oz.) Mrs. Gerry's Tapioca Pudding
- 1/4 cup strong coffee, cooled
- 1 tsp. vanilla extract
- Chopped walnuts
- Caramel sauce
Place pudding into large mixing bowl. Add cooled coffee and vanilla extract; mix well. Spoon pudding into individual dessert dishes to serve. Top with caramel sauce and chopped walnuts. Chill to 33-39 degrees F until serving time.
Lobster Mac & Cheese
With five different cheeses, our "adult" macaroni and cheese is already a stand out. Adding lobster and panko bread crumbs takes it to the next level. Pair with a salad, bread sticks and glass of wine for a simple, romantic meal.
Ingredients:
1 (5 lb.) bag Mrs. Gerry's Gourmet Macaroni & Cheese
2 cups plain panko bread crumbs
2 tbsp. butter
1 lb. cooked lobster meat or lobster-flavored surimi
Preheat oven to 400 degrees F. Heat Mrs. Gerry's Gourmet Macaroni & Cheese according to package directions. While macaroni & cheese is heating, melt butter in medium skillet over medium-low heat. Add panko bread crumbs; stir to combine. Continue stirring frequently until crumbs are golden brown. Remove from heat. Carefully pour hot Macaroni & Cheese into a greased half pan. Gently stir in lobster or surimi; top with buttered crumbs. Bake for 15 or 20 minutes until lobster is hot and crumbs are deep golden brown.
Star Berry Trifle
Celebrate Independence Day with this quick, delicious and patriotic dessert! Simply layer cubed pound cake, Mrs. Gerry's Cheesecake Supreme, sliced strawberries and blueberries, no baking required! The star decor will be sure to impress.
Ingredients:
- Pound cake, cubed
- Mrs. Gerry's Cheesecake Supreme
- Strawberries, sliced
- Blueberries
Cube pound cake. Place on bottom of trifle bowl or serving dish. Top with Mrs. Gerry's Cheesecake Supreme and a layer of strawberries. Repeat using blueberries for next layer. Finish with final layer of Cheesecake Supreme. Arrange berries in star shape and fill in edges with sliced strawberries. Enjoy!
Spinach Pasta Salad
Bowtie pasta in a zesty lemon and white wine vinaigrette... The possibilities are endless with Mrs. Gerry's Lemon Garlic Pasta Base. This simple salad is light and refreshing, perfect for summertime!
- 1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base
- 1 1/2 cups shredded Parmesan cheese
- 1 cup pine nuts
- 6 oz. clean, fresh spinach leaves
- 1 cup real bacon bits
Combine all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33 to 39 degrees F before serving. Once mixed, recommended shelf life is 72 hours. Makes about 5.25 lbs. of salad.
Pistachio Pineapple Dessert
- 25 chocolate sandwich cookies, crushed
- 1/4 chopped walnuts
- 1/4 cup melted butter
- 1 lb. Mrs. Gerry's Pistachio Pineapple
- 1 (8 oz.) package cream cheese, softened
- 1 (8 oz.) container whipped topping
- 1 cup powdered sugar
Combine crushed chocolate sandwich cookies, walnuts and butter. Press into bottom of salad bowl or 9x13 inch pan to form crust. Combine cream cheese, whipped topping and powdered sugar and spread over crust. Top with Pistachio Pineapple. Garnish with extra crushed sandwich cookies. Chill at 33 to 39 F before serving.
Quick and Easy Cookies 'N' Crème Peanut Parfait
Crush chocolate sandwich cookies. Press into bottom of parfait cup, pie plate or other container. Layer Mrs. Gerry's Cookies 'N' Crème, chocolate syrup and Spanish peanuts. Top with additional Cookies 'N' Crème. Garnish with chopped peanuts.
Crunchy Chicken Pita Sandwiches
- 1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
- 1 1/4 cup roasted, salted peanuts
- 1 cup real bacon bits
- 10 oz. shredded red cabbage
- 12 pita pockets, cut in half and opened
- 12 cups cooked, diced chicken
Combine coleslaw, peanuts, bacon bits and red cabbage. Mix gently to combine. Chill to 33° to 39°F. Fill each pita bread half with about 3 tbsp. coleslaw mixture. Add about ½ cup diced chicken and add another 3 tbsp. coleslaw mixture. Keep sandwiches chilled until serving. Makes 24 sandwich halves.
Cowboy Caviar Veggie Pizza
A Tex-Mex take on the traditional veggie pizza! Our Cowboy Caviar is a flavorful combination of pinto beans, black beans, whole kernel corn, and bell peppers. Sprinkle over an Italian-seasoned cream cheese, and you have appetizer that will have guests coming back for more!
2 (8 oz.) cans refrigerated crescent roll dough
2 (8 oz.) packages cream cheese, softened
1 (0.7 oz.) package dry Italian seasoning mix
1 lb. Mrs. Gerry's Cowboy Caviar, drained
1 cup shredded Cheddar cheese
Preheat oven to 375°F. Unroll dough and lay rectangles in 15x10 inch jellyroll pan. Press seams together to form a crust. Bake at 375°F for 10-15 minutes or until crust is golden brown. Cool completely.
Meanwhile, combine cream cheese and dry Italian seasoning mix; spread over cooled crust. Sprinkle drained Cowboy Caviar evenly over crust and lightly press into cream cheese. Sprinkle evenly with Cheddar cheese. Cover; keep refrigerated at 33°-39°F until serving.
Mashed Potato Bowls
Fried Chicken Mashed Potato Bowl
1 cup Mrs. Gerry’s Premium Mashed Potatoes
3 oz. popcorn chicken
½ cup corn kernels
½ cup gravy
2 Tbsp. shredded Cheddar cheese
Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Top with popcorn chicken and corn kernels. Ladle gravy over contents. Sprinkle with shredded Cheddar cheese. Serving temperature of assembled entree should be a minimum of 165°F.
Southwest Veggie Mashed Potato Bowl
1 cup Mrs. Gerry’s Premium Mashed Potatoes
¼ cup Mrs. Gerry’s Cowboy Caviar, drained
2 Tbsp. enchilada sauce
½ tsp. southwest seasoning
¼ cup queso cheese sauce
¼ cup shredded Cheddar cheese
¼ tsp. chopped cilantro (optional)
Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Combine Mrs. Gerry’s Cowboy Caviar, enchilada sauce and southwest seasoning. Evenly place mixture over potatoes. Ladle cheese sauce over top. Sprinkle with shredded Cheddar cheese and cilantro (optional). Serving temperature of assembled entree should be a minimum of 165°F.
Cheeseburger Mashed Potato Bowl
1 cup Mrs. Gerry’s Premium Mashed Potatoes
¼ cup cheese sauce
3 oz. ground beef, cooked and crumbled
2 Tbsp. shredded Cheddar cheese
1 Tbsp. dill pickles, chopped
1 Tbsp. onions, chopped
Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Ladle cheese sauce over potatoes. Top with ground beef. Sprinkle with Cheddar cheese, chopped pickles and onion.
Serving temperature of assembled entree should be a minimum of 165°F.
Shepherd's Pie Mashed Potato Bowl
3 oz. ground beef, cooked and crumbled
½ cup mixed vegetables
1 cup Mrs. Gerry’s Premium Mashed Potatoes
½ cup brown gravy
Mix ground beef and vegetables and place in a 16 oz. container. Place Mrs. Gerry’s Premium Mashed Potatoes in the center of the vegetable mix. Top with brown gravy. Serving temperature of assembled entree should be a minimum of 165°F.
Buffalo Chicken Mashed Potato Bowl
3 oz. chicken nuggets, cooked
¼ cup buffalo hot sauce
1 cup Mrs. Gerry’s Premium Mashed Potatoes
1 Tbsp. blue cheese crumbles
1 Tbsp. green onion, sliced
Toss chicken nuggets in hot sauce. Place Mrs. Gerry’s Premium Mashed Potatoes in 16 oz. container. Place chicken in hot sauce over potatoes. Sprinkle with blue cheese and green onions. Serving temperature of assembled entree should be a minimum of 165°F.
Mashed Potato Puffs
2 eggs
1 cup shredded sharp Cheddar cheese
2 Tbsp. grated Parmesan cheese
2 Tbsp. chopped chives
Salt and pepper, to taste
3 cups Mrs. Gerry’s Premium or Hearty Mashed Potatoes
Preheat oven to 400°F. Spray wells of a cupcake pan with non-stick spray. In a medium bowl, whisk the eggs. Mix in both cheeses and chives. Add potatoes to bowl, and season with salt and pepper, to taste. Mix well. Spoon into cupcake pan wells, just below full. Bake at 400°F for 25-35 minutes until they pull away from the sides of the cups and are golden brown. Remove from oven and let cool 5 minutes in pan. Serve with sour cream or plain yogurt.
Southwest Chicken Corn Chowder
Ingredients
- 2 cups water
- 1 bay leaf
- 1½ tsp. salt
- 1 lb. boneless, skinless chicken breast halves
- 2¼ cups milk
- ¼ cup butter or margarine
- 1 cup chopped celery
- ½ cup chopped onion
- 1 clove garlic, minced (about 1 tsp.)
- ¼ cup flour
- 1 lb. (about 3 medium) potatoes, peeled, cut in ½ inch cubes
- 1 (16 oz.) bag frozen corn
- 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
In a 5 quart Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15-20 minutes). Remove chicken from broth. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; sauté celery, onion, and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Mrs. Gerry's Southwestern Dip; heat gently (do not boil). Serve immediately. Enjoy!
Bacon & Egg Salad
Ingredients
- 1 (12 oz.) container Mrs. Gerry’s Egg Salad
- 1/3 cup real bacon bits
- 1/3 cup shredded Cheddar cheese
Combine Mrs. Gerry’s Egg Salad and bacon bits. If desired, add cheese. Stir to blend. Chill to 33° to 39°F before serving. Enjoy!