Finally, my favorite time of year! School is out, the trees are lush, and the sun is bright. I get to start my summer with a family reunion at the beach! Nothing like getting the family together and getting a little sun. How are you spending this Memorial Day? Some may be heading to the lake to spend the day on the water, or just spending time in the sun at home. Regardless of how you enjoy your long weekend, Gordo’s Cheese Dip is the perfect compliment to your Memorial Day plans!
Now that we can all touch back into reality since school is out and we’ve all processed the shocking Game of Throne’s finale; Winter is over and we can now celebrate our summer kick off! Here in Georgia we are starting the summer off with record breaking temperatures… It’s not even June and we are already past 90 degree weather. So whether your planning on having a bbq with friends, hanging out by the pool, or just relaxing on your back porch we have the perfect recipes for you.
Spicy Bacon Macaroni and Cheese
- 16 ounces macaroni
- 1/2 cup melted butter
- 3 cups of milk
- 3 eggs
- 2 cup Gordo’s Cheese Dip Mild
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 2 cup shredded yellow American cheese
- 4 tablespoons butter
- 5 slices center cut bacon
- 2 jalapeños seeded and minced
HOW TO PREPARE:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add Macaroni pasta and cook for 8 to 10 minutes. Drain and toss with 1 tablespoon butter to prevent it from sticking together while you prepare the other ingredients. In a medium frying pan add bacon over medium-high heat. Fry until cooked to desired crispiness then remove and place on a paper towel to cool. Using the same sauce pan, sauté minced jalapeños in bacon grease for 2 minutes then set aside. Beat eggs, milk, salt and pepper. Mix in drained pasta. Pour melted butter into 2 quart casserole dish. Heat Gordo’s Cheese Dip and mix 1/2 cup yellow American cheese. Use a fork to help push the cheese mixture into the pasta throughout the dish. Sprinkle the remaining shredded cheese over the top of the pasta. Bake for 15 to 20 minutes or until golden brown and heated through.
- ½ yellow or orange bell pepper, chopped
- 2 green onions whole, minced
- 3-4 radishes, sliced
- 2 small zucchini, julienned
- ½ red onion, sliced thin
- Small bunch of parsley, chopped
- 1/2 (16-ounce) box bow tie or other shaped pasta
- 1/3 cup mayo
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon ground white pepper, or to taste
- 1/8 teaspoon hot sauce, or to taste
- ½ cup Gordo’s Cheese Dip
HOW TO PREPARE:
Prepare pasta according to package directions. Drain and rinse under cold water to cool. In a small bowl, whisk together mayo, vinegar, relish, melted Gordo’s Cheese Dip, parsley, pepper and hot sauce. In a large bowl, combine pasta and prepared veggies. Add sauce mixture and stir to coat evenly.
Southern Potato Salad
- 1 pound russet potatoes
- 1 cup Gordo’s Cheese Dip Original
- 1/2 cup sweet onion, chopped
- 1/4 cup sweet pickle relish
- 1/2 cup celery, chopped
- 1/2 cup pimentos
- 1/2 teaspoon onion powder
- 2 teaspoons sugar
HOW TO PREPARE:
Cut each potato in quarters. Place in a large pot of boiling water. Simmer until fork tender all the way through, about 20 minutes. Drain well. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces. In a small bowl, mix together Gordo’s Cheese Dip (cold), sugar, and onion powder. Pour over potatoes and mix in well. Add relish, celery, onion, and pimentos. Mix in. Add salt and pepper to taste.
No matter our plans for today, we set aside time to honor the men and women that have given their lives for our country.
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