Cranberry Pretzel Salad

This recipe and the following one were served at the Relief Society Christmas Party and were requested to be posted here. They're yummy...


Crust:
¾ cup butter
2 ½ cups pretzels, broken up into small pieces, but not crushed
¼ cup sugar
Melt butter, mix with pretzels and sugar. Press into a 9 x 13 pan. Bake 10 minutes at 400 degrees. Cool completely before adding cream cheese layer.

Cream Cheese layer:
1 – 8oz. cream cheese
1 cup sugar
1 tub Cool Whip
Whip cream cheese and sugar until creamy, fold in Cool Whip. Spread on top of cooled pretzel crust. Keep cool in preparation for next layer.

Cranberry topping:
6 - 12 ounces fresh cranberries, crushed in a blender, but not liquefied (I've never done it, but you could probably use the whole cranberry sauce in the can)
1 orange, peeled and diced
1 – 15oz. can crushed pineapple, plus juice
1 apple finely diced, with or without peel
1 large box Tropical Fusion jell-o (6 ounces total), dissolved in 2 cups boiling water. I have found this jell-o only at Wal-Mart
½ cup chopped nuts, optional
Prepare jell-o, add all fruits and their juice, and chill until just syrupy. Stir, then pour over the cream cheese layer. Refrigerate until set. Just before serving sprinkle with nuts.

This is a combination of recipes from The Essential Mormon Cookbook and the Worldwide Ward Christmas Cookbook.

Spinach Salad

Salad:
2 pounds spinach, washed, then cut or torn to bite-size pieces
(You can substitute Romaine for all the spinach or go half and half)
1 cup grated Swiss cheese
1 cup craisins
1 cup cashews, roughly chopped
½ - 1 cup grapes, halved (optional)
Toss salad ingredients together just before serving.

Dressing:
Do not add to salad until serving time.
1 cup mayonnaise
2 – 4 tablespoons red wine vinegar, according to taste
½ cup sugar
½ teaspoon salt
Mix together well with hand mixer. Toss with salad mix. Serve immediately. Sprinkle with poppy seeds if you like them.

This is a combination of two recipes, one from Sue Hancock, the other from The Essential Mormon Cookbook.

Bar-b-que Pork Salad

From: Kim McCrary, my Aunt

Place a 3-4 lb. pork roast (the inexpensive picnic pork roasts or country style boneless ribs work best) in crock pot with a 20 oz. can of coke. Cook on high for 1-2 hours, then turn to low for several hours or until tender. (I put mine in the crock pot in the evening and cook overnight or in the morning and cook it all day--super tender!)

Shred pork with two forks and add:
1 teaspoon garlic salt
¼ cup bar-b-que sauce
¾ cup ketchup
1/3 cup brown sugar


SALAD
Layer the following:
Romaine lettuce
bar-b-que pork
black or pinto beans
cheese
tomatoes or pico de gallo
dressing, sour cream and/or guacamole
tortilla strips or Fritos


Stephanie’s Dressing: so fresh and tasty!
Pulse in blender until mixed thoroughly:
1 cup mayo
1 cup milk
1 package ranch dressing mix
2 tomatillas
1 serrano pepper
½ bunch cilantro

Broccoli Salad

Anna loves this salad. Look on my blog she's eating it!

2 bunches fresh broccoli (about 1 pound) cut into bite-size pieces
1 medium purple onion, finely chopped (optional, I don't add it because I don't like onion)
1 cup grated cheddar cheese
6 strips bacon, cooked crisp and crumbled
1/2 cup sunflower seeds OR cashews
1/2 cup Craisins
In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon, nuts, and craisins. Add cold dressing and serve right away.

Dressing:
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 - 1/2 cup sugar (however sweet you like it)
1/2 teaspoon salt
Mix well and chill at least one hour before tossing with salad. I don't ever chill this dressing for an hour before serving. I never think that far ahead! I just make it first and put it in the fridge, then I do the rest of the salad, get dinner ready, then put the dressing on the broccoli and serve. It's still Yum-o.

from: The Essential Mormon Cookbook

Apples and Snickers Salad

Corri, I can't take the responsibility for this recipe. Diane Hancock gave it to me, I don't have an exact recipe that I follow, but this how I do it.

6-8 apples washed and diced

4-5 snickers diced

1 tub cool-whip

Depending on what I want sometimes I use more snickers, and less apples. (A girls got to have her chocolate.) Put apples and snickers in bowl and then stir in cool-whip. (you may need more that a small tub of cool-whip. It just depends on how many apples and snickers you use.)

This is sooo yummy I could eat it all my self with out sharing!!!! Enjoy.

Oriental chicken cabbage salad

1/2 c. slivered almonds, browned or toasted ( add right before serving)
2 c. cut-up cooked chicken
4 c. shredded cabbage
sunflower seeds
1 pkg chicken flavor Ramon Noodles

First, before everything, take noodles and put in collinder and pour really hot water on top. Let sit.

Dressing: Mix 1/2 c. apple cider vinegar, 1/2 c. oil (I use olive oil), 4 T. sugar, 1 teaspoon salt, 1 pkg Roman noodle seasoning.

Put chicken, cabbage, seeds, and break up the noodles in a big bowl. Add the dressing and stir. sometimes I add a little more cabbage. The salad tastes even better when you serve it the next day. Sometimes I will make it a day ahead of when I need it. Add almonds right before serving.

Corri's Chicken Salad

2 cups chicken, baked and finely diced
½ cup celery, finely diced
½ medium onion, finely diced and simmered lightly in butter until tender
2 cups apple, finely diced
1 cup grapes, halved
1 20 oz. can pineapple tidbits, well drained
1 cup mayonnaise
¼ tsp salt
Pinch black pepper

Combine the mayonnaise, onion, salt and pepper; chill several hours or overnight. Combine chicken, fruits, and vegetables; stir in the mayonnaise mixture. Serve right away or cover and chill until serving. Serve with croissants.