Frito Chili Cheese and Corn Salad

3 cans (15 ounce) corn, drained
4-5 green onions, chopped
4-5 mini bell peppers, chopped (the colorful ones)
4 small tomatoes, cored and chopped
1/2 c. cilantro, chopped (optional)
Juice of 1/2 a lime
1 c. mayo (full fat mayo is best - not Miracle Whip)
1/2 tsp. cumin
1 tsp. chili powder
1 1/2 c. cheddar cheese, grated
1 (14.25 ounce) bag Fritos Chili Cheese Corn Chips

Mix mayo, cumin, and chili powder.  Set aside.

Put all remaining ingredients, except Fritos, into a bowl.  Mix and add the mayo mixture.  Stir well.  Add the Fritos chips just before serving.  You can also place the Fritos in a separate bowl and let people add the chips themselves.

I got this recipe from my friend Jesie Canning.  We all really like this one!

Easy Jello Salad

1 small pkg. jello (lime and orange are my favorites)
1 small container cottage cheese
1 12 oz cool whip
1 cup mini marshmallows

Mix dry jello with cottage cheese. Stir in cool whip and marshmallows. Serve!

Pepperoni Pasta Salad

Spiral Pasta (cooked)

Cut up fresh veggies:
Broccoli
Baby Carrots (strips)
Red onion
Sliced Olives
Grape Tomatoes
Cauliflower
Pepperoni
Cucumber (I cut out the seed part to help the salad not get soggy as quickly)

Small mozzarella & cheddar cheese squares.

Salad Supreme and Zesty Italian Dressing (Kraft).

Mix all together.  Add Salad Supreme and Italian dressing to taste.  I put about half the dressing on the salad and let it blend overnight.  Add more dressing just before serving.

Watergate Salad

1 20 oz. can crushed pineapple (undrained)
1 small package instant pistachio pudding
1-2 cups mini marshmallows
1 12-16 oz. tub of cool-whip (I use the 16 oz.)

Combine undrained pineapple and pistachio pudding together. Stir in
cool-whip and mini marshmallows and chill.

Pea Salad

2 16 oz bag of frozen peas
1 lbs fat back bacon
1 med red onion
16 oz sour cream
Lawry's seasoned salt

Thaw peas in warm water, DO NOT MICROWAVE. cut up bacon into bite size pieces, cook and drain. cut up about 1/4 -1/2 of your onion. Be careful not to use to much onion. Mix first three ingredients in bowl, slowly add in sour cream (at least half of container if not all) until peas are covered add in Lawry's to taste.

Scott's Cranberry Pineapple Salad

Mix:
1 c. chopped fresh cranberries
3/4 c. sugar
Chill in fridge for 2 hours.

Mix:
1 pint whipped whipping cream (no sugar added)
1 20-oz can crushed pineapple, drained
1/2 large package of mini marshmallows
Chill in fridge for 2 hours.

Mix both together. Re-chill and serve.
(Can add nuts if you want and I think pomegranate seeds would be a delicious add-in.)

Scott brought this salad to our Berlin Family Christmas party and it is delicious. I have already made it twice since and everyone that tastes it seems to agree. Thanks Scott!

Grandma's Fruit Salad

1 (29 oz.) can fruit cocktail drained
1 sm. can pineapple tidbits drained
1 (14 oz.) can mandarin oranges drained
2-3 bananas
2-3 c. mini marshmallows
1 small pkg. instant coconut cream pudding
8 oz. cool whip thawed

Open cans of fruit and put in a stainer to drain liquid. Mix pudding according to directions on box and refrigerate for a few minutes. In a large bowl mix together fruit, sliced bananas and marshmallows. Remove pudding from fridge and stir in cool whip. Add pudding/cool whip mixture to fruit mixture and stir well. Serve immediately or refrigerate until ready to use. It is best on the same day you make it.

Note: I got this recipe from my mom. We always had it at Thanksgiving and other occasions throughout the year. I remember requesting it one year for my birthday dinner. Brian requested it this year for our Easter dinner so I thought I should probably post the recipe! Enjoy!!!

Snickers Candy Apple Salad

3 red Apples (Gala work the best)
3 green Apples
1 16 oz. cool whip
1 8 oz cream cheese
1 pkg. Mini snickers candy bars
1 tsp vanilla

In large mixing bowl mix together the cream cheese, Cool whip and whip until smooth and creamy (if cream cheese is not room temp it will be clumpy) Add 1 tsp vanilla, and I sprinkle a little sugar into mine to sweeten it up.
Cut your Snicker bars and Granny Smith apples into bite size pieces. ( I put snickers in freezer for about an hour before I chop them it's a lot easier). Add to cool whip mixture and mix it all in.

Cafe Rio Style Pork Roast

5 pound pork roast
1 can Dr. Pepper
1/2 cup soy sauce
1 cup Condies Salsa
1 cup brown sugar

Put roast in crock pot, pour Dr. Pepper, Soy sauce, and Salsa over pork. Cook for 6 to 8 hours.
If frozen cook for 8 to 10 hours or until pork shreds easily with fork.
Serve in tortilla shells with your favorite toppings.

Toppings
Sour cream
Leafy lettuce
Black Beans
homemade Salsa
Avocados
Cheese

Grape Salad

8 oz. cream cheese
1 Cup brown sugar
1 Cup sour cream
1 tsp. vanilla
8 oz. cool whip
slivered almonds

Mix all together and add whatever fruit you want. Grapes and strawberries are especially good.

Oriental Salad

2 c. cubed chicken
2 bunches green onions chopped
1 pkg. chicken flavor Top Ramen noodles broken into small peices (save flavor packet for dressing below)
1/4 c. slivered almonds
1 medium head cabbage (or pre-shredded cole slaw mix)

Dressing:

1 Tbsp. sugar
1/2 c. vegetable oil
1/4 tsp. pepper
1/4 tsp. salt
3 Tbsp. vinegar
1 chicken flavor packet (from ramen noodles)
1 1/2 Tbsp. toasted sesame seeds

Mix dressing together. Pour over salad and chill overnight.

Frog Eye Salad

From Brandy's kitchen:)

1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
1 3/4 c. pineapple juice

1 (16 oz.) package acini de pepe

Combine sugar, flour and salt. Gradually add pineapple juice and eggs. Cook over medium heat until thickened. Add lemon juice, cool. Meanwhile cook acini de pepe(I use a little less than the full box) in boiling water (with a little salt and oil added in). Boil approx. 9-10 minutes. Drain, rinse, drain and cool. Add to sugar mixture. Mix well and refrigerate overnight. Then add:

3 (11 oz.) cans drained mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (20 oz.) can crushed pineapple
9 oz. Cool whip
1-2 c. mini marshmallows

Mix and refrigerate. Keeps for several days.

Spinach Salad

1 bag baby spinach leaves
1 bag baby lettuces
1/2 lb. grated swiss cheese
1 lb. fried bacon, crumbled
1 pkg. sliced fresh mushrooms
1 red onion cut in half and then sliced thin

Dressing:
1/3 c. sugar

1/3 c. rice vinegar

3/4 c. oil

3/4 tsp. salt

3/4 tsp. poppy seeds

1/2 tsp. dry mustard

Bring dressing to a boil, refrigerate for at least 6 hours. Mix lettuce, spinach, onion, cheese, bacon and mushrooms in bowl. Add dressing just before serving.
This salad is another family favorite!

Shrimp Macaroni Salad

1 doz. eggs hard boiled
2 cans small shrimp drained
1 pkg. (16 oz.) jumbo shells or salad macaroni cooked until tender
3-4 stalks celery diced
1 bunch green onions sliced
1-2 cups mayonnaise
1-2 cups miracle whip

Mix all ingredients. Chill. Add more mayo/miracle whip if needed.

This salad is our family's favorite salad. The kids ask for it more than any other!

Cauliflower/Broccoli Salad

1 head cauliflower cut into bite size pieces
1 bunch broccoli cut into bite size pieces
1 lb. bacon cooked and crumbled
1-2 c. finely shredded cheddar cheese
2 c. Ranch Dressing

Mix all ingredients just before serving.
Tips: I always make the ranch dressing using the original recipe (with buttermilk & mayo) packet early in the day. I cut the bacon into 1 inch pieces before cooking and I usually cook the bacon 1-2 days ahead and then wrap in paper towel and put in a Ziploc bag and refrigerate.

Pretzel Jello Dessert

2 c. pretzels, crushed and lumpy
1/2 c. sugar
1 1/2 sticks margarine melted
8 oz. Philadelphia cream cheese, softened
1 c. powdered sugar
1 12-16 oz. Cool Whip thawed
1 pkg. (6 oz.) strawberry or raspberry gelatin
1 1/2 c. boiling water
1/2 c. cold water
1 (10 oz.) frozen strawberries or raspberries

Combine the pretzels, sugar and margarine and press onto the bottom of a greased (9x13 inch) baking dish. Bake 350° for 10 minutes. Cool. Beat the cheese and sugar. Add Cool Whip and beat well. Spread over the cooled crust making sure to seal the cream cheese mixture well around entire pan. Pour boiling water over jello. Stir until jello is dissolved. Stir in cold water and frozen berries. Stire until berries are no longer frozen. Let cool slightly. Spoon over cream cheese mixture. Chill until set. Can be served with additional cool whip.

Chicken Salad

2 cups chicken cooked & diced
¼ c. miracle whip
4 T. cole slaw dressing
1 stalk celery
1-2 green onions chopped
salt & pepper to taste.

Dice all ingredients and mix together. Serve on rolls or crackers etc… I have also used mayo instead of salad dressing (although I like it both ways).I ALWAYS double it. You can also add red grapes cut in half.

Cashew Chicken Salad

2-4 chicken breasts (approx 2 cups) cooked and diced
1 16 oz. pkg. salad macaroni cooked
1 bunch green onion minced
4 stalks celery minced (I only use about 1/2 of each stalk)
red grapes cut in half (you can also use canned pineapple tidbits if you don't have grapes)
1 bottle cole slaw dressing (Hidden Valley 16 oz.)
2 cups mayo
cashews or chopped pecans

Mix all ingredients together and chill. You can wait and add the nuts just before serving if you like them crunchier.

I love this chicken salad recipe... it is my all-time favorite!

Fiesta Salad/Salsa

1 Jalapeno seeded and minced fine
2 sm. cans diced tomatoes (15 oz.) or 4 tomatoes
1 red bell pepper seeded and diced
1 can blacked beans (rinsed)
1 c. frozen corn
3 green onions chopped
1/2 c. cilantro chopped (optional)
2-3 avocados diced

Dressing:
1/3 c. lime juice
1/4 c. olive oil
1 clove garlic minced
1/8 tsp. cayenne pepper
1 tsp. salt

Drain tomatoes and black beans in strainer. In a medium sized bowl add corn, bell pepper, green onions, cilantro, jalapeno and avocado. Mix the dressing ingredients together and pour over bean, corn, tomato mixture. Mix to blend flavors.

We love this with chips. I love it with cilantro but there are a couple of guys in our family who don't like cilantro and it is great either way. I always use the canned tomatoes. There is enough chopping to do without the tomatoes:) I got this recipe from a friend of mine. Loralee Reary and I worked in YW together. So we planned a cooking night with our girls and Michael showed them how to make chicken taquitos. Loralee brought this salsa and it was so good! Now everytime we make the chicken taquitos, we make this too!

Mandarin Orange Salad

From Shaurie's kitchen:)

1 pkg. graham crackers crushed
1 24.5 oz. Dole Mandarin oranges (do not drain)
2 small pkgs. instant coconut cream pudding (dry)
1 16 oz. Cool Whip thawed
1-2 c. mini marshmallows
1/2 c. coconut

Evenly sprinkle graham cracker crumbs into bottom of 9x13 inch pan. In mixing bowl, combine mandarin oranges with all of the juice and both boxes of dry pudding mix. Mix until well blended. Fold in cool whip, marshmallows and coconut. Gently spread over graham cracker crumbs. Sprinkle more marshmallows on top along with a little more coconut. Cover and Chill until ready to serve.