Raspberry Fluff- Lisa Stapley

 32 oz vanilla yogurt (Tillamook vanilla bean)

8 oz cool whip

small box vanilla pudding

small box lemon pudding

Mix that all together really well, then add frozen raspberries.  Let sit for 30 minutes in fridge before serving. 

Pretzel Jello Salad

Pretzel Jello Salad

crust-

2 cups pretzels

3/4 cup butter, melted

3 T sugar

filling-

1 cup sugar

8 oz cream cheese, softened

8 oz cool whip, slightly thawed

jello-

6 oz box of strawberry jello

2 cups boiling water

20 oz frozen strawberries, slightly thawed

instructions

Take the pretzels and crush them up. Then place in a bowl and add the melted butter and sugar and stir together. Then press in the bottom of a 9×13 inch pan. Bake at 350 degrees for 8 minutes. Then remove from oven.

In a bowl add together sugar and cream cheese and beat together. Then fold in the cool whip. Then spread over the pretzel crust once it has cooled. 

In a bowl add the jello packet and boiling water and mix until the sugar is dissolved. Then add the slightly thawed strawberries and set aside for about 10 minutes. Then pour the jello mixture over the cream cheese and pretzel crust. 

Then place in the fridge to set up.

Faith’s Macoroni Salad/Potato Salad

 Cooked potatoes or cooked macoroni

Boiled eggs

Mayo

Milk

Mustard

Celery salt

Salt 

Pepper

Garlic powder

Dixie Salad

 1 cup pomegranate arils

1 cup chopped firm apple

1/2 cup chopped pecans

 1 1/2 cups cream

1/4 cup powdered sugar

1.    In a large bowl, add the pomegranate, apple and pecans.    

2.    Whip the cream (I like using a kitchen aid to do this...) until it turns into whipped cream.  *About 2 minutes* Add the powdered sugar and beat well to combine.  

3.    Add the whipped cream to the fruit mixture and fold gently to combine.  Transfer to a serving dish and enjoy right away... garnish with additional fruit and nuts if desired.  

4.    Store any leftovers covered in the fridge for up to a day. 

Creamy Cranberry Salad

• 3 cups fresh or frozen cranberries (thawed), chopped
• 1 can (20 ounces) unsweetened crushed pineapple, drained
• 2 cups miniature marshmallows
• 1 medium apple, chopped
• 2/3 cup sugar
• 1/8 teaspoon salt
• 2 cups heavy whipping cream
• 1/4 cup chopped walnuts

Directions

1. In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.
2. In a large bowl, beat cream until stiff peaks form. Just before serving, fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each). 

Thanks Taste of Home

Becca Nielson's Pasta Salad

1 cup chopped pecans
1/2 (16 Oz) package bow tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar   (or balsamic vinegar)
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350.   Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant-  stirring half way through.

Prepare pasta according to the package

Meanwhile, cut broccoli florets from stem and cut grapes in half

Whisk together mayonnaise and next 4 ingredients in a large bowl.  Add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.   Stir bacon and pecans into salad just before serving.

Grilled Chicken Bow Tie Pasta Salad

Grilled Chicken Bow Tie Pasta Salad
Ingredients:
1 (12 oz) package bow tie (farfalle) pasta, uncooked
2 cups fresh broccoli florets
2-3 grilled chicken breasts, cut into bite-size pieces (or you could use a rotisserie chicken or any kind of cooked chicken you have available)
1 cup halved cherry tomatoes OR 1 large tomato cut into chunks
1 green pepper, cut into small pieces
1/2 of a 16 oz bottle of Italian salad dressing (we love Wishbone Robusto Italian)
4 oz of Colby Jack cheese, cut into tiny bite size pieces
1 small can of sliced black olives
1/4 cup grated Parmesan cheese

(You could also add any other fresh vegetables that you have on hand. Anything goes!)

Directions:
Cook pasta as directed on package, adding broccoli to the cooking water to the last 2 minutes. Drain water.Toss chicken, tomatoes, pepper, cheese, dressing, and olives together in a large bowl. Add pasta and broccoli, toss lightly. Sprinkle with Parmesan cheese and serve.

Ambrosia Salad

8 oz frozen whipped topping (thawed)
1/2 cup vanilla yogurt
1 cup shredded sweetened coconut
1 11oz can mandarin oranges, drained
1 8oz can pineapple tidbits, or crushed pineapple-- drained
1 cup marashino cherries, drained
1/2 cup chopped pecans, optional
1 1/2 cup campfire brand mini fruit flavored marshmallows

In a large bowl, stir together the whipped topping and yogurt.
Using a rubber spatula, carefully fold in remaining ingredients into whipped topping

Chill before serving

Very Berry Cheesecake Salad

1 8oz cream cheese, softened
1/2 cup sugar
8 oz cool whip, thawed
6 cups berries:
    3 cups strawberries (sliced)
    1 cup blackberries
    1 cup blueberries
    1 cup raspberries

In a large bowl, beat together cream cheese and sugar until smooth and creamy.  Fold in the thawed cool whip.  Add strawberries, blueberries, blackberries, raspberries.  Fold carefully into the cream cheese mixture.  Serve immediately!

Hawaiian Pasta Salad

Hawaiian Pasta Salad

• 8 oz rotini or bow tie pasta
• 1 (14oz) can pineapple tidbits, juice reserved
• 1 red pepper, diced
• 2 cups diced ham
• 1 green onion, thinly sliced

Dressing

• ½ cup mayonnaise or dressing (I use Hellmann's light)
• ¼ cup sour cream
• 1 tablespoon dijon mustard
• ⅓ cup pineapple juice
• 1 teaspoon honey
• ¼ teaspoon garlic powder
• black pepper to taste

Instructions

1. Cook pasta according to package directions. Drain and run under cold water.
2. Whisk together all dressing ingredients until smooth.
3. Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
4. Store refrigerated up to 5 days.

GF Quinoa Salad with toasted almonds and zucchini

1/2 cup quinoa
1 T olive oil
1 yellow pepper, cut into small peices
2 garlic cloves, minced
2 green onions, diced
1/8 tsp red pepper flakes
1 zucchini, sliced
1 celery stalk, diced
1/2 cup slivered almonds, toated
1/4 tsp salt
1 lime, halved


Cook the quinoa (1 cup water to the 1/2 cup grains-  place in boiling water, turn down and simmer for 15 minutes)  While quinoa is cooking, heat 2 t olive oil in sauce pan on medium heat.  add bell pepper green onions and red pepper flakes.  cook, Stirring frequently until the bell pepper has softened about 5 minutes.   Add zucchini, cook until tender, about 5 minutes.    Combine cooked quinoa and zucchini mix in large bowl.  stir in celery almonds and remaining olive oil.  season with salt and fluff with fork.   Squeeze the lime over the salad just before serving.

Ribbon Jello Salad

Christmas Ribbon Salad Recipe

Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."

TOTAL TIME: Prep: 20 min. + chillingYIELD:15 servings

Ingredients

• 2 packages (.3 ounce each) sugar-free lime gelatin
• 5 cups boiling water, divided
• 4 cups cold water, divided
• 2 packages (.3 ounce each) sugar-free lemon gelatin
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 can (8 ounces) crushed pineapple, undrained
• 1/4 cup chopped pecans
• 2 cups reduced-fat whipped topping
• 2 packages (.3 ounce each) sugar-free cherry gelatin

Directions

• 1. In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.
• 2. In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
• 3. In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings

Read more: http://www.tasteofhome.com/recipes/christmas-ribbon-salad/print#ixzz3WBlRfv26

STRAWBERRY BANANA CHEESECAKE SALAD

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 (3 1/2 ounce) box/pkg of no bake cheese cake filling (just add in and mix with rest of ingredients…do not actually make the mix)

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired.

Best served chilled and same day due to banana discoloration.

Creamy Tropical Fruit Salad

2 cans (15-1/4 ounces each) mixed tropical fruit, drained

· 

		1 can (11 ounces) mandarin oranges, drained
	1 medium banana, sliced

· 

1 cup miniature marshmallows

· 

1-1/2 cups (12 ounces) vanilla yogurt

· 

1/4 cup flaked coconut

· 

1/4 cup slivered almonds, toasted

1.    In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving. Yield: 6 servings.

Layered Fresh Fruit Salad

·         CITRUS SAUCE:

·         2/3 cup orange juice

·         1/3 cup lemon juice

·         1/3 cup packed brown sugar

·         1 cinnamon stick

·         1/2 teaspoon grated orange peel

·         1/2 teaspoon grated lemon peel

·         FRUIT SALAD:

·         2 cups cubed fresh pineapple

·         1 pint fresh strawberries, hulled and sliced

·         2 kiwifruit, peeled and sliced

·         3 medium bananas, sliced

·         2 oranges, peeled and sectioned

·         1 red grapefruit, peeled and sectioned

·         1 cup seedless red grapes

Directions

·         In a saucepan, bring all sauce ingredients to a boil; simmer 5

·         minutes. Cool.

·          

·         Meanwhile, in a large clear glass salad bowl, arrange fruit in layers

·         in order listed. Remove cinnamon stick from the sauce and pour sauce

·         over fruit. Cover and refrigerate several hours. 

Fluffy Strawberry Salad

Fluffy Strawberry Salad

1 6oz ox strawberry or raspberry Jell-O

1 cup boiling water

1 c crushed ice or 1 cup cold water

1 5.1  instant pudding vanilla

20 oz. crushed pineapple

4 cup mini marshmallows

12 oz. cool whip thawed

16 oz. strawberries

1. Get yourself a large package of strawberry or raspberry Jell-O and pour the contents of the box into a medium sized bowl. 

2. Heat one cup of water up in the microwave until it boils. Should take about 2 minutes. Pour it over the top of the Jell-O. 

3. Stir it well, until all of the little Jell-O granules have dissolved. 

4. Pour 1 cup crushed ice into the bowl. If you don’t have crushed ice easily accessible (like in the door to your fridge) then just use 1 C cold water. It will just take a little bit longer to set up. 

Stir the ice (or cold water) around until the ice has melted. Pop the bowl into the fridge for about 10 minutes or until the Jell-O is slightly set up. It should be as thick as pudding, but will still work well if the Jell-O is totally set up. 

5. While the Jell-O is setting up pour one can crushed pineapple and it’s juices into a large mixing bowl. Pour 1 large box of vanilla pudding over the top of the pineapple and stir to combine. 

6. Add 4 cups mini marshmallows, and one 12 ounce container of thawed cool whip.

Stir it all together with a wooden spoon.    

7. Pop a spoon into your pretty red Jell-O and stir it all up. Pour it into the cool whip/marshmallow mixture and stir it in to combine.

8. Wash your strawberries, cut off the green tops and slice the berries. Add them to the big mixing bowl and stir to combine. Cover and refrigerate for at least one hour before serving.  You can make this recipe up to 24 hours in advance.

Serve and enjoy! 

Jell-O Pretzel Salad

Jello Pretzel Salad

2 1/2 c. pretzels (crushed fine)

3 Tbsp. brown sugar

3/4 c. butter

1 (6 oz) pkg instant strawberry jello

1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)

1 ( 8 oz ) pkg cream cheese

1 c. sugar

8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you pread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.

Sunny Fruit Salad

1 small pkg instant vanilla pudding
1 large can mandarin oranges
1 can pineapple tidbits
1 cup mini marshmallows
1 8oz cool whip

Drain the juice from your mandarin oranges into a bowl. Stir in pudding until well blended. Add oranges and pineapple. Stir well. Add marshmallows and cool whip. Bananas are good to add too. Chill

Cafe Rio Sweet Pork Salad

I found this recipe over at Favorite Family Recipes. I LOVE IT!! Cafe Rio/Costa Vida is my favorite place in Utah and I miss it!

Here is what you need:

6 large tortillas
Shredded cheese, Mexican blend
Café Rio Rice
Café Rio Black Beans
Café Rio Sweet Pork
Lettuce (not iceberg, use leafy green or Romaine
Diced tomato, onion, cilantro (pico de gallo)
Guacamole
Sour Cream
Tortilla Strips
Cotija cheese, crumbled (or you can use Parmesan)
Café Rio Cilantro Ranch


Cilantro-Lime Rice
1 cup uncooked rice (long-grain, white rice)
1 tsp butter or margarine
2 cloves garlic, minced
1 tsp freshly squeezed lime juice
1 can (15oz) chicken broth
1 cup water
1 TBSP freshly squeezed lime juice
2 tsp sugar
3 Tablespoons fresh chopped cilantro

In a saucepan combine rice, butter garlic 1 tsp lime, chicken broth and water. Bring to a boil. Cover and cook on low for 15-20 minutes until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans
2 Tbsp olive oil
2 cloves garlic minced
1 tsp ground cumin
1 can black beans, rinsed and drained
1 1/3 c tomato juice
1 ½ tsp salt
2 TBSP fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in the cilantro.

SWEET PORK2 pounds pork (we like to use boneless pork ribs)3 cans Coke (NOT diet)1/4 c. brown sugardash garlic salt1/4 c. water1 can sliced green chilies3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugarPut the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry).
Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend ½ cup coke, chilies and enchilada sauce and 1 cup brown sugar. If it looks to thick, add more coke, little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!!



Guacamole
3 avocados
Red onion, chopped (about ¼ cup)
2 cloves garlic, minced
½ bunch cilantro leaves, chopped
1 jalapeno, finely chopped
1 large ripe garden tomato (or 2 smaller tomatoes) diced
Juice of 1 lime
4-5 shakes of green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Pit avocados and mash in a bowl. In you like your guac kind of chunky, coarsely chop with the sides of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That’s it.

Homemade Tortilla Strips
10-12 corn tortillas
Oil for frying
Kosher salt
Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot pan and fry until they become crispy. When nice and crisp, remove from oil and place on a paper towel. Sprinkle with salt after each batch.

Café Rio’s Cilantro Ranch Dressing
1 packet Traditional hidden valley ranch (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
½ bunch of fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (mild without seeds, spicy with seeds

Fiesta Chicken Pasta Salad

Thanks to the Sister's Cafe -- this salad looks simple and delicious!!

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.