Pineapple, Orange, Lemon Fluff Salad

Don't forget to thaw the Cool Whip in advance - best if thawed in refrigerator!

1 20-oz can crushed pineapple - DO NOT DRAIN

1 15-oz can mandarin oranges - DRAINED

1 small box (3.4 oz) lemon instant pudding mix, dry

2 cups mini marshmallows

1 8-oz Cool Whip 

Place un-drained crushed pineapple in a large mixing bowl.

Add dry lemon instant pudding to pineapple and mix well.

Add drained mandarin oranges, and fold in lightly until oranges are distributed, trying not to break the oranges up too much.

Add marshmallows and fold into other ingredients.

Add 8 oz of thawed Cool Whip and fold together until evenly mixed.

Refrigerate at least an hour or two before serving.

WINTER FRUIT SALAD with HONEY LIME DRESSING

1 pear, sliced

1 red apple, sliced

1 cup green grapes, halved

1 cup red grapes, halved

1 cup strawberries, quartered

2 kiwis, peeled and sliced

1 cup raspberries

1/4 cup pomegranate arils

2 TBS honey

Zest of 1 lime

1 TBS lime juice

Prepare fruits.

Stir together lime juice, lime zest, and honey.

SERVES ABOUT 6

Pasta Salad - Gennie Genther

INGREDIENTS 

1 12-oz box tri-color spiral (corkscrew) pasta

1 1/2 cups matchstick carrots (will be blanched)

3/4 cup baby corn, chilled (cut larger pieces in half)

3/4 cup sliced olives, chilled

1 lb. diced extra sharp cheddar cheese (small dice)

5 oz. mini pepperonis

24 oz. Zesty Italian Dressing

DIRECTIONS

Cook noodles 10 minutes - ADD CARROTS to the pot for the LAST 3 MINUTES

Drain and cool completely

Add corn, olives, cheese, and pepperoni.

*Add Italian dressing JUST BEFORE SERVING  (dressing to taste; may not need all the dressing.)

*Salad may be assembled ahead of time, but only add enough dressing to keep it from getting sticky... do not add full dressing until just before serving.

SERVES 10 - 15

Chicken, Cranberry, Pecan Salad Wraps

 

INGREDIENTS

o  3 cups cooked, shredded chicken (Rotisserie is great!)

o  ½ cup dried, sweetened cranberries - Craisins

o  ½ cup chopped pecans

o  ¾ cup diced celery

o  ½ cup mayonnaise

o  Salt and pepper to taste

o  1 teaspoon fresh Parsley, chopped

o  4 large tortillas

INSTRUCTIONS

1.  In a large bowl combine chicken, cranberries, pecans & celery

2.  Stir to combine

3.  Add mayonnaise, salt and pepper and mix well

4.  Place a spoonful of chicken mixture on tortilla, sprinkle with a pinch of fresh parsley

5.  Roll wrap, cut and enjoy

Cole Slaw

Begin 3 hours ahead - allow 1 hour for dressing to sit, and 2 hours for slaw to chill 

Ingredients:

1 cup mayonnaise

4 tsp white vinegar (may use apple cider vinegar)

¼ cup granulated sugar

¼ tsp dry mustard

¼ teaspoon kosher salt

!/8 tsp pepper

2 bags (14 ounce each) shredded cole slaw mix

**Make dressing ahead of time so the sugar has time to dissolve and flavors can come together.

Instructions:

In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, and salt until smooth.

Add in shredded cole slaw mix and fold over with spatula until completely coated. 

Cover and refrigerate 2 hours, or overnight.

Great Recipe - Serve and enjoy!

Creamy Cranberry Jell-o Salad

 Ingredients

1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved

1 ½ cups water, or as needed

2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)

1 (8 ounce) package cream cheese at room temperature

2 tablespoons mayonnaise

1 cup frozen whipped topping (such as Cool Whip®), thawed

1 tart apple, peeled and finely chopped

½ cup chopped walnuts

½ cup frozen whipped topping (such as Cool Whip®), thawed - or to taste

Directions

Step 1

Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.

Step 2

Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.

Gennie brought this to ThanksChristmasGiving at Hunter's house in 2020

Original recipe yields 12 servings

Italian Parmesan Pasta Salad

1 12-0z bag corkscrew rainbow pasta, cooked and cooled
1 diced tomato or equivalent halved cherry tomatoes
1 16-oz bag frozen California vegetable mix (broccoli, cauliflower, carrots) Thawed, not cooked
1 2.25-oz can sliced olives
1/4 cup parmesan cheese
1 cup Italian dressing
1/2 cup mini pepperoni (optional)

Toss all ingredients together.
Serve chilled.

Loaded Broccoli Cauliflower Salad

Ingredients

Dressing|:
• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup clover honey
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 4 cups small broccoli florets, diced
• 4 cups small cauliflower florets, diced
• 12 slices thick cut bacon, cooked and diced
• 8 ounces Colby Jack cheese, small cubed
• 1/2 medium red onion, chopped and rinsed

Instructions

1. Whisk all dressing ingredients together in a medium sized mixing bowl.
2. Cover and chill.
3. In a large salad bowl, toss all salad ingredients.
4. Pour dressing over salad and toss to evenly coat.
5. Top with additional bacon and serve immediately.
6. ENJOY!

COLE SLAW

1/2 cup mayonnaise
1/3 cup milk
1/4 cup sugar
1 tsp white vinegar
1/4 tsp salt
1/4 tsp pepper
1 16-oz pkg cabbage Cole Slaw mix

Combine above ingredients and whisk until smooth.
Pour over 16-oz prepared Cole Slaw cabbage with carrots.
Toss to combine and coat all cabbage.
Allow to sit in refrigerator 1-1/2 hours before eating.

Raspberry Jello Salad

1 10-oz pkg frozen raspberries
2 3-oz pkgs raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 8-oz can frozen pink lemonade concentrate

Thaw raspberries and drain (reserve juice to make up part of water)
Dissolve jello in boiling water.
Add ice cream and stir until melyed.
Stir in pink lemonade concentrate.
Chill until partially set.
Add raspberries.
Pour into dis and chill until completely set.

Raspberry Jello Salad

2 cups water
1 6-oz raspberry jello
1 10-oz pkg frozen raspberries
1 20-oz can crushed pineapple, undrained
4 bananas, diced

Bring water to a boil; add jello and stir until dissolved.
Refrigerate until thick and syrupy.
Thaw unopened raspberries in cold water for about 10 minutes; carefully add to jello.
Stir in crushed pineapple; add bananas.
Pour into a 13" X 9" dish.
Refrigerate several hours or overnight.
(from Amy Mortensen)

Aunt Alta's Fruit Salad

Reserve all juices!
2 20-oz cans pineapple chunks
2 11-oz cans mandarin oranges
1 3-oz pkg vanilla pudding (NOT instant)
1 3-0z pkg tapioca pudding mix
2 TBS frozen orange juice concentrate

Drain canned fruits.  Using 3 cups reserved juice** and the 2 TBS juice concentrate as liquid, cook the 2 packages of pudding together,
Bring to a boil, then cool.
Add drained fruits, chill, and serve.
**If reserved juice does not make 3 cups, use diluted frozen orange juice concentrate, made according to pkg directions, to make up the difference.

(Recipe from Lori Burton)

Cranberry Raspberry Fluff Salad

1 large box raspberry Jell-o
1 large can (15 oz) whole cranberry sauce
1 8-oz container Cool Whip, thawed
2 cups mini marshmallows

Make jello using 1 1/2 cups boiling water and 1 1/2 cups ice water
Allow to set completely

When jell-o is set:
Use a spoon to break up cranberry sauce in can - set aside
In a large mixing bowl, use an electric mixer to gently beat set jello on medium speed until "crumbly".
Fold in cranberry sauce.
Fold in marshmallows and Cool Whip.
Serve - May be mounded on a lettuce leaf if serving on a plate with hot foods.
MAKES about 14 (1/2-cup) servings

COPYCAT CAFE RIO CHICKEN

 

Delicious shredded chicken that is packed with flavor and tastes just like Cafe Rio’s version!

INGREDIENTS

• 2 pounds chicken breasts
• ½ cup Zesty Italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water
• Serves 6
• 
  
• Serve on warm tortillas with these and other optional toppings:
• minced cilantro
• Roma tomatoes, chopped
• olives
• fresh lettuce
• tomatillo/cilantro ranch dressing

INSTRUCTIONS

1. Spray the inside of your slow cooker with cooking spray. Add all of the ingredients except for the chicken into your slow cooker. Mix until combined.
2. Add the chicken and cook on low for 4-6 hours or on high 3-4 hours until the chicken is no longer pink and cooked throughout.
3. Remove chicken from the slow cooker and shred. Replace the chicken back in the slow cooker and mix with the juices.
4. NOTE:  It is not necessary to double the "juices" recipe when doubling the chicken!!
5. NOTE:  If there seems to be too much liquid you can remove the juices to a pot and cook it down some.

RASPBERRY SALAD MOLD

One of my Mom's favorite salads:

1 pkg raspberry jello
1 1/4 boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple, un-drained
1 large banana, diced small
1/3 cup pecans, chopped

Dissolve jello in boiling water; add frozen raspberries
and stir until thawed.  Add all other ingredients and pour into
a mold or dish.  Refrigerate until firm.

Strawberry Cheesecake Salad

Serves about 10

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder)
3 (6 oz) strawberry yogurts (like Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
2 cups miniature marshmallows (add just before serving)

Thaw whipped topping.  Stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Cranberry Jello Salad

1-1/2 cups boiling water
1 large pkg. raspberry or cranberry jello
1 pint raspberry sherbet (or sorbet)
1 can whole cranberry sauce

Mix together well the boiling water and jello
Allow to cool until no longer hot.
Add the raspberry sherbet and mix well using a whisk.
Refrigerate for 30 - 45 minutes, until pretty well set.
Add cranberry sauce and mix together well.
Place into desired bowl or individual serving bowls,
and refrigerate until completely set.
If using individual bowls, they may be un-molded onto a serving plate.
(Teresa Chandler's recipe)

Raspberry Salad

By:  Genavieve Hunter

1 pkg. raspberry jell-o
1-1/4 cups boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple (1 cup)
1 large banana, diced small
1/3 cup pecans, diced

Dissolve jell-o in boiling water.
Add raspberries and stir until thawed.
Add remaining ingredients and pour into mold or 8" X 8" dish.
Chill until set.

Broccoli Salad

From Mary Purbaugh

2 lbs fresh broccoli florets, chopped fine
1/3 cup diced red onion
1 cup golden raisins
1/2 cup REAL bacon bits
1 cup salted sunflower kernels
Toss all ingredients together and drizzle with dressing.

Dressing:
1/4 cup red wine vinegar
2 cups mayonnaise
1/2 cup granulated sugar
Mix together and pour over broccoli mixture.

Makes about 15 servings

BLT Pasta Salad

• 3 c. corkscrew pasta
• 1/2 c. milk
• 10 slices of bacon
• 1 clove garlic, minced
• 1/2 tsp. thyme
• 1/3 c. mayo
• 3 Tbsp sour cream
• 3/4 c. grape tomatoes
• 1/2 c. chopped lettuce, packed
• 2 tsp. fresh parsley, chopped
• 1 Tbsp grated Parmesan
• salt and pepper to taste

Directions

Boil the pasta in salted water according to package directions. Drain and rinse, then pour into a large bowl. Stir in the milk and set aside.

Cook the bacon on medium heat until crispy. Remove from the heat, pat dry, and crumble. In a separate pan, bring 1 tsp. of bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the sour cream and mayo until thoroughly incorporated.

Halve the grape tomatoes and add them, as well as the lettuce, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp. of the bacon. Stir in the parsley, Parmesan, salt, and pepper. Garnish with the remaining bacon and additional parsley.