Rasberry/Cranberry Salads

Ingredients

* 1–6oz pkg Raspberry JELL-O
* 1 cup water
* 1 cup 7 Up
* 1 cup cranberry sauce
* 1 pkg frozen raspberries (thawed)
* 2 Tbls lemon juice
*
* (Topping)
* 1 cup whip cream
* 1 cup powdered sugar
* 1-8oz pkg soft cream cheese

Directions

1. Dissolve JELL-O in 1 cup hot water. Add 1 cup 7Up and cranberry sauce; blend well. Add 1 pkg frozen, thawed raspberries and 2 tbsp lemon juice. Put in a 9” x 13” pan until filled. When set, add topping.
2. Topping: Blend all ingredients until creamy and spread over JELL-O.

Pineapple Pretzel Salad

Ingredients
•8 ounces cream cheese , softened
1/2 cup sugar
•8 ounces whipped topping
•1 can pineapple , 20 oz. crushed (well drained)
•2 cups crushed pretzels
•1/2 cup butter or margarine , melted
•1/2 cup sugar
Directions
Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425°F and bake for 5 minutes. Remove and allow pretzels to cool.
Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.
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Tami's Potato Salad

4 red skin potatoes Boiled
4 hard boiled eggs - chopped
2 TBSP Hidden Valley Dressing Mix
2 TBSP Bacon Bacon (Tastefully Simple)
Salt & Pepper

Cut Potatoes into bit size pieces. Put in medium size bowl with rest of ingredients. Stir and put in fridge. If needed add a little Hidden Valley Ranch dressing to moisten before serving.

Barbie's Tuna Salad

Ingredients

* 1 (7 ounce) can white tuna, drained and flaked (we have used Chicken also)
* 6 tablespoons mayonnaise or salad dressing
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

Nutritional Information open nutritional information

Amount Per Serving Calories: 228 | Total Fat: 17.3g | Cholesterol: 24mg

Sprig Lime Salad

1 box of Butter Mints crunched up
1 box lime jello (I used sugar free)
1 can of crushed pineapple Drained well
2 cups of mini marshmallows
8 oz of cool whip (i used sugar free)


Put DRAINED pineapple in bowl, add lime jello and stir. Add in mints, marshmallows and cool whip. Put in Fridge. Serve.

Snicker Salad

SNICKERS® SALAD

6 SNICKERS® candy bars, chopped in sm. squares
6 Granny Smith green apples, chopped in sm. pieces
1 (8 oz.) container Cool Whip

Mix and chill. Enjoy as salad or dessert.

Another one of Andrew's favorites.

Corn Salad

So easy...taste so good!
2 cans whole Kernel corn-drained
1 cup mayo (salad dressing)
1 cup shredded cheddar cheese
1/4 c. green onion- chopped
1/4 c. fresh cilantro- chopped (we add that you don't have to)

Mix together. Just before serving add 1 bag (9 1/4 oz) Chili Cheese Fritos CRUSHED. YUM!!!!!