Barbecue season is right around the corner with spring weather arriving and it is fun to have backyard parties and entertain. My sister,Kelli, gave me this recipe awhile ago and it is a great side dish for a spring/summer barbecue. These are easy to make and everyone always thinks that you spent all day preparing them when it actually took you 5 minutes.
Kelli’s Grilled Bell Peppers
3 Bell Peppers(Red, Yellow, or Orange)
1 Can Yellow Corn(drained)
1 Small Can Shoepeg Corn(drained)
1/2 Cup Crushed Walnuts
6 Slices Pepper-jack Cheese
First, mix the corn and walnuts in a medium bowl. Cut the peppers in half lengthwise and remove the seeds. Now fill the peppers with the corn mixture and cover with the cheese slices. Put these on a hot grill and grill until heated thoroughly and the cheese is melted.
When we have a holiday family gathering I usually volunteer to bring a potato dish and end up making holiday mashed potatoes. But the nice thing about being in charge of the potatoes is that there is a whole variety of things you can make with potatoes. This year, for Easter, I did something a little different and it turned out great. This recipe made enough for six adult and two kids.
6-8 Large Red Potatoes(cut into 1 inch cubes with the peels left on)
1 Can Cream of Mushroom Soup
1 Can Cream of Potato Soup
2 Tsp Onion Powder
2 Tsp Garlic Powder
1 Cup Heavy Whipping Cream
1/2 Cup Shredded Parmesan Cheese
First,preheat the oven to 375. Next, evenly place all the cubed potatoes into a large baking dish(13×9). In a separate mixing bowl, mix together the soups, onion powder, garlic powder, and whipping cream. Mix until well blended. Next, pour the soup mixture over the potatoes and sprinkle the Parmesan cheese over the top. Cover and bake at for 45 minutes then bake uncovered for an additional 15 minutes.
This really is a simple recipe and the dish was empty by the time dinner was finished!