1. Jimmy’s can ship any of our delicious dressings and dips right
to your home. How to Order: Call toll-free 1-800-747-3474
JIMMY'S COLE SLAW
16 Oz. coleslaw cabbage
8 Oz. Jimmy's Regular or Fat Free Coleslaw Dressing
* Optional sunflower seeds
JIMMY'S EXTRA CHUNKY BLUE CHEESE DIP
1 jar Jimmy's Extra Chunky Blue Cheese Dressing
8 oz. cream cheese room temp.
1 1/3 c. chopped pecans (toasted)
-Beat cream cheese until smooth
-Beat in Jimmy's Extra Chunky Blue Cheese Dressing
-Stir in toasted pecans
-Season to taste; salt and pepper
Serve with celery or other fresh veggies. Use to stuff baked potatoes.
Spread on garlic toast or with toasted baguettes.
JIMMY'S PINEAPPLE SALSA DEVILED EGGS
12 hard-cooked large eggs, peeled
1 ½ cups Jimmy’s Pineapple Salsa
6 ounces (about ½ pound) raw shrimp, peeled, diced
½ tsp. ground cumin
2 Tbs. chopped fresh cilantro
2 small green onions, thinly sliced
1 jalapeno, thinly sliced (leave seeds)
Cut off a small slice from both small ends of each egg (so they’ll stand upright)
And halve eggs around their equator. Crumble yolks into a small bowl. Set yolks
and whites aside.
Bring Jimmy’s Pineapple Salsa to a simmer in a small skillet over medium-high
heat. Simmer until most of the liquid has evaporated, about 5 minutes. Stir in
shrimp; cook until just opaque, 1 to 2 minutes.
Transfer to a medium bowl; stir in cumin, cilantro and onions, then yolks. (The
filling and egg whites can be covered separately and refrigerated overnight.)
When ready to serve, spoon the shrimp mixture into whites, garnish each egg with

2. a jalapeno slice and arrange on a large platter. Makes 24 deviled egg halves.
The egg stuffing is also great on crackers or baguette slices.
JIMMY'S SOUTHWEST GUACAMOLE DIP
1 cup Jimmy's Ranch Vegetable Dip ( or Fat Free Ranch)
2 ripe avocados ( peeled and mashed)
1 teaspoon lemon juice
1/4 tsp. salt
1/2 tsp. pepper
Mix ingredients together well and chill. For more zest add 1/4 cup salsa or several
shakes of hot sauce! Serve with tortilla chips as an hors d'oeuvres or as a tasty
addition to any Mexican entree.
JIMMY'S SWEET & SOUR WILD RICE SALAD
Compliments of: Mrs. Scott Heck
1 cup Jimmy's Sweet & Sour Dressing
1 16 oz pkg. wild rice (cooked)
1/8 cup balsamic vinegar
2 bunches of green onions (diced)
1 sweet red bell pepper (diced)
1 cup fresh pea pods ( ends removed & slice at angle)
1 can black olives (sliced)
1/2 cup slivered almonds
Mix all ingredients together. Chill. Serves 10-12.
JIMMY'S TURTLE CAKE
1 (18.25Oz. pkg.) German chocolate cake mix with pudding.
3 cups chopped pecans, divided
3/4 cup butter, melted
1/3 cup evaporated milk
1 tub Jimmy's Caramel Dip.
2 cups semisweet chocolate morsels
Combine cake mix, 2cups pecans, butter and 1/3 cup evaporated milk in a large
bowl; stir well. Reserve half of cake mix mixture for topping. Press remaining
half of mixture into a greased and floured 13x9 inch pan.
Bake at 350 degrees for 8 minutes. Remove pan from oven, and set aside.
Meanwhile heat Jimmy's Caramel Dip over low heat so consistancy is thinner for
drizzling. Sprinkle remaining 1 cup pecans and chocolate morsels evenly over
cake. Drizzle Jimmy's Caramel over pecans and chocolate morsels. Crumble
reserved cake mixture evenly over caramel mixture. Bake at 350 degrees for 20

3. minutes. Let cool in pan on a wire rack.
Caramel, Chocolate, and Pecans! This Decadent, Rich cake is worth every
Calorie!!
JIMMY´S CARAMEL APPLE BARS
13x9 ungreased pan, approx. 36 bars
Prep time 20 min. (start to eat 50 min).
1 cup packed brown sugar
1/2 cup butter softened
1/4 cup shortening
1 3/4 cup flour
1 1/2 cup quick cooking oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups coarsely chopped, peeled apples (about 6 medium)
3 tbls flour
18 oz Jimmy´s Caramel or Jimmy´s Low Fat Caramel Dip
1. Heat oven to 400 f. In a large bowl, mix brown sugar, butter and shortening. Stir
In 1 3/4 cups flour, the oats, salt, and baking soda. Reserve 2 cups oat mixture,
press remaining oat mixture in ungreased 13x9 inch pan.
2. In a large bowl, toss apples and 4 Tbls flour, spread over mixture in pan.
Carefully soften Jimmy's Caramel dip in pan of hot water. Pour evenly over
apples. Sprinkle with reserved oat mixture, press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender.
For 36 bars cut into 6 rows by 6 rows while still warm.
JIMMY´S HAWAIIAN WRAPS
1 bag shredded coleslaw mix
12 oz. cooked ham thinly sliced
10 dates, pitted and chopped
8 oz. Jimmy´s Pineapple Coleslaw
Dressing
12 flour tortillas, large size
Mix coleslaw, Jimmy´s Pineapple Dressing, ham and dates.
Fill tortillas and ENJOY!

4. RED POTATO, DILL & PEA SALAD
3/4 Lb. (about 5) small red potatoes cooked and chilled
1/2 Cup frozen peas thawed
1/2 Cup Jimmy's Dill Dip
*Try Jimmy's "new" fat free Dill Dip as a fat free alternative.
RUEBEN SPAGHETTI SALAD
Half of box of thin spaghetti --cooked and cooled.
Add to the spaghetti:
-Swiss cheese (shredded or cubed)
-Corned beef diced 6-7 oz.
-1 can sauerkraut (drained)
-Jimmy's Thousand Island Dressing
(half or more of a jar)
TOASTY BLUE QUICHE
1 ready-made pie crust
2 cups cooked, crumbled bacon
4 hard?cooked eggs
8 eggs
8 oz(@1/2 jar) Jimmy's Blue Cheese
or Extra Chunky Blue Cheese Dressing
Heat oven to 375 degrees F. Press crust into deep pie plate. Slice hard-cooked
eggs and place on crust in a single layer. Sprinkle bacon over eggs.
Blend eggs and Jimmy's Blue Cheese Dressing and pour over top.
Bake until quiche is semi-firm, about 35 minutes. Remove from oven, serve warm.
Makes 6 servings
JIMMY'S CARAMEL NOUGAT TREATS
Ingredients:
o 1 tub Jimmy's Caramel Dip (Regular or Low Fat)
o Large Marshmallows
o Rice Krispies Cereal (not crushed)
Instructions:
Heat Jimmy's Caramel on low. Dip a large marshmallow in Caramel and roll in
Rice Krispies.
Variations:

5. o Add colored sprinkles
o Used crushed dry roasted peanuts or cashews
Easy & Tasty Treat!
JIMMY'S CRAISIN SALAD
1 pkg. Mixed Salad Greens
1 ripe avacado
3/4 cup Craisins (dried cranberries)
1 Med. Red Onion peeled and sliced
1 cup candied walnuts or pecans
1/2 cup Jimmy's Sweet and Sour
Dressing
Toss lightly just before serving
JIMMY'S FRENCH CHOPS
4 boneless pork chops about 4oz ea
8oz Jimmy´s Creamy French Dressing
1 pkg dry onion soup mix
16oz can whole cranberry sauce
In large nonstick skillet, brown pork chops on one side over medium-high heat. In
medium bowl, stir together remaining ingredients and mix well. Turn chops; pour
mixture over chops in skillet; bring to a boil. Lower heat, cover and simmer for
10 minutes, until chops are just done and still tender. Makes 4 servings.
JIMMY'S PULLED CHICKEN SANDWICHES (EASY)
1 pound skinless and boneless chicken breasts
1 jar Jimmy's Pineapple Salsa
Put ingredients in crock pot on low setting for about six hours.
JIMMY'S STRAWBERRY SALAD
1 bunch/head romaine lettuce (rinsed clean, dried, ripped up for salad)
1 pint strawberries (rinsed clean, cut greens off, slice)
Jimmy's Sweet & Sour Dressing (Shaken well)
On individual salad plate or bowl put lettuce then add sliced strawberries, then
drizzle Jimmy's Sweet& Sour dressing over the top and serve. Serves 4.
Pull meat apart with a fork, serve on sandwich buns.

6. JIMMY'S TANGY PINEAPPLE PORK CHOPS
4 butterfly pork chops
16 oz. of wild rice
8 oz. onion soup
1 tub - 16 oz. of Jimmy's Pineapple Salsa
In a large skillet, brown 4 butterfly pork chops over medium high heat. Place 16 oz.
of wild rice in a 9" x 13" baking dish. Place the pork chops over the wild rice in
the baking dish and add 8 oz. of onion soup. Bake a 250 degrees for 40
minutes. Top with 8 oz. of Jimmy's Pineapple Salsa and bake a 250 degrees for
an additional 20 minutes. Place pork chops and rice in a serving dish and top
with remaining 8 oz. of Jimmy's Pineapple salsa and serve. Serves 4.
JIMMY´S BUFFALO CHICKEN DIP
- 2 Chicken breasts (boneless, skinless, boiled) – 1 lb total
OR 1 large can cooked chicken, shredded
- 6 tablespoons hot sauce (such as Frank’s)
- 1 pkg (8oz) cream cheese, cut into 1 inch chunks
- 6-8 ounces of Jimmy’s Blue Cheese, Extra Chunky
Blue Cheese, or Jimmy’s Ranch Dressing
- ½ cup shredded cheddar cheese
Shred cooked chicken. Place shredded chicken and hot sauce in a
medium-size skillet and heat through. Add cream cheese and Jimmy’s
Dressing and heat until well blended. Add half of the shredded cheese, stir until
melted. Place in a crock; sprinkle remaining cheese on top. Serve warm
(reheat in microwave if needed) with crackers and or celery sticks.
JIMMY´S FRENCH CRANBERRY CHICKEN
7 Oz. Jimmy´s French Dressing
1 Pkg. dry onion soup mix
1 Can whole cranberry sauce
3-4 chicken breasts, skinned and boned
Combine Jimmy´s French Dressing, onions soup mix and cranberry sauce in bowl.
Place chicken in baking dish. Pour Jimmy´s mixture over chicken. Bake at 350
degrees for 1 hour. Serve over rice or egg noodles, along with a side salad with
your favorite Jimmy´s Dressing.

7. PINEAPPLE HAM GLAZE
One ham of your choice
1 oz. of Jimmy's Pineapple Salsa for each pound of ham
(optional: for sweeter taste - 1 tsp. brown sugar for each pound of ham)
Cook ham pursuant to instructions on can or package. If desired, thoroughly mix
brown sugar with Jimmy's Pineapple Salsa. Thirty minutes before ham is done,
baste with 1/2 of the Jimmy's Pineapple Salsa mixture. Baste again 15 minutes
before ham is done.
REUBEN SNACKS
1 Cup Jimmy´s 1000 Island or Lite 1000 Island Dressing
1 Cup drained sauerkraut (squeeze in paper towel)
8 Oz. corned beef - chopped
10 Oz. grated Swiss cheese
Mix all ingredients in crockpot and warm until cheese is melted. Serve on snack
rye bread.
SHRIMP BROCCOLI SLAW
This is a great main dish salad. Serve on a lettuce leaf and impress your family
and friends!
2 Cups cooked salad shrimp
1/2 Package Broccoli slaw
1/3 Cup Jimmy's Cole Slaw Dressing
3 Tbsp. sunflower seeds, optional
Thaw shrimp and drain well. Blot dry with paper towels. Mix all ingredients
together. Refrigerate. Yield: 2 serving
SHRIMP BROCCOLI SLAW
This is a great main dish salad. Serve on a lettuce leaf and impress your family
and friends!
2 Cups cooked salad shrimp
1/2 Package Broccoli slaw
1/3 Cup Jimmy's Cole Slaw Dressing
3 Tbsp. sunflower seeds, optional
Thaw shrimp and drain well. Blot dry with paper towels. Mix all ingredients
together. Refrigerate. Yield: 2 serving

8. VEGETABLE PIZZA
Crust:
1 crescent roll (follow directions on Pkg.)
Use Jimmy"s Ranch, Dill or Spinach Dip as 1st Layer.
Toppings:
Fresh broccoli - chopped, fresh mushrooms - sliced, red onion - chopped,
shredded carrots, black olives - sliced
*Try Jimmy's "new" fat free Dill Dip as a fat free alternative.
http://www.jimmysdressing.com/stock/functions/VDG_faqs/display.php
Jimmy's Salad Dressings and Dips Stewartville, Minnesota.