Strawberry Pretzel Salad

Ingredients

• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 tablespoons sugar, plus 3/4 cup sugar
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) container whipped topping
• 2 (3-ounce) packages strawberry gelatin dessert mix
• 2 cups boiling water
• 2 (10-ounce) packages frozen strawberries
• 1 (8-ounce) can crushed pineapple
• Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until ready to serve.

Puppy Chow (Muddy Buddies)

Ingredients:

9 Cups of Corn, Rice, Wheat or Chocolate Chex cereal (or a combination)
1 Cup of semi-sweet chocolate chips
1/2 C. peanut butter
1/4 C. butter or margarine
1 teaspoon vanilla
1 1/2 C. powdered sugar

Directions:

1. Measure cereal in a large bowl and set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Curried Cauliflower Salad

1 cauliflower
1 ½ c. frozen peas, thawed
½ c. celery, diced
¼ c. sliced almonds
1 T. light mayo
¼ c. coconut milk
Juice of 1 lime
¼ tsp. celery salt
¼ tsp. curry powder,
¼ tsp. onion powder
Pinch cardamom

Cut the top, flowered part of cauliflower with a sharp knife (it should crumble into very small pieces). Save the remaining part of the cauliflower for another dish. Place cut pieces of cauliflower into a large bowl. Add remaining ingredients, stir. Add salt and pepper to taste. Serve immediately with grilled chicken strips marinated in honey, a pinch of curry & smoked paprika. Enjoy!

Broccoli Salad

4-5 stalks of broccoli, florets only, cut into small pieces
2 cups shredded cheddar cheese
1 package bacon, cooked till crisp
sunflower seeds
chopped red onion

Fill bowl with cut broccoli florets(eyeball amount), add shredded cheese, sunflower seeds (just eyeball amount), chopped red onion (eyeball amount again). Cook bacon, and crumble. Set aside till ready to serve.

Dressing

1 cup mayo
1/2 cup sugar
2 tbs red wine vinegar.

Add dressing and broccoli just before serving and enjoy! I also make the dressing ahead of time and let it sit in the fridge for a few hours.

Crème Pies

3 t. olive oil
3 t. melted butter
3 eggs
1 c. dark brown sugar
1 tsp. vanilla
Pinch of salt
1 tsp. baking powder
1 ½ c. Coach’s Oats
1 c. whole wheat flour
In a large bowl, combine olive oil, butter, eggs, and brown sugar. Beat with an electric mixer until light and fluffy. Add remaining ingredients, mixing well to create a thin dough. Plop teaspoonfuls of the batter onto a cookie sheet. Bake in an oven preheated to 350 degrees for 6-8 minutes, or until the cookies have flattened and cooked through (but are not browned on the outside! We don’t want these cookies too crispy!) Remove from oven and immediately transfer cookies to a wire cooling rack with a thin, metal spatula. Allow to cool. Frost the centers with White Vanilla Buttercream

White Vanilla Buttercream

4 T. shortening
1/4 c. butter, softened
1 lb. powdered sugar
2-3 T. milk
½ tsp. clear vanilla extract
Whip all together in a medium bowl until light and fluffy. Smear into the center of oatmeal creme pies. Enjoy!

Chicken Salad Recipe

Ingredients:

4 c. chopped, cooked chicken (4-5 breasts or 2 cans chicken)

1/2 c. chopped celery

3/4 c. chopped red grapes

1/2 c. slivered almonds, toasted

3 T. chopped parsley

Dressing:

3/4 c. mayo

3/4 c. whipping cream

3 T. lemon juice

Salt and pepper

In a large bowl, whisk mayo and whipping cream together. Add lemon juice, salt and pepper to taste. Add all ingredients to dressing and mix well.

Parmesan Herbed Orzo Salad

Ingredients

• 2 1/2 cups orzo
• 1 clove garlic, minced
• 1/4 cup chopped red onion
• 1/4 cup freshly chopped parsley leaves
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Cook orzo as directed on package.

In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.