FRUIT ICE CREAM PIE

2 cups fresh berries ( I used frozen and just thawed them first)
1/2 gallon vanilla ice cream (thawed a little so it can be easily mixed)
1 small package vanilla instant pudding
2 cups cold milk

Mix ingredients with electric mixer and pour over a 9X13" Oreo crust or graham cracker crust. Let it freeze again until solid usually 2 hours. Garnish with more fresh fruit, chocolate syrup, whip cream, cool whip etc. I usually set the dessert out 15 minutes or so before I serve to allow to soften up again so I can cut it and serve it more easily.

FIESTA SALAD

leaf lettuce/romaine ( I use about 1/2 Costco container of the spring mix)
1 can (15 oz.) black beans, rinsed and well drained
1 pint grape tomatoes, halved
1 can ( 15 oz.) corn, drained
* you can use frozen as well, but cook and cool before adding
1/2 small red onion peeled and sliced/chopped
1 ripe avocado peeled and chopped
1 cup chopped red pepper
1/2 cup crumbled feta cheese
Toss all salad ingredients just before serving

HONEY-LIME DRESSING
1/4 cup fresh lime juice
1/4 cup vegetable oil ( I use canola b/c that's what I have in my house)
1/4 cup red wine vinegar
2 TBSP honey
2 TBSP finely chopped cilantro
2 tsp minced garlic

Mix all ingredients and then pour over salad and toss until dressing is evenly distributed.


SPINACH STRAWBERRY SALAD

1/2 container Costco size baby spinach leafs (equal to 2 bags or bunches)
1 lb. strawberries sliced
1/3 cup candied almonds
store bought raspberry vinaigrette.

Toss all ingredients together and distribute dressing evenly.

CANDIED ALMONDS

1 cup white sugar
1/2 cup water
1 TBSP cinnamon
2 cups almonds cut in half lengthwise C

ombine water, sugar, cinnamon in saucepan over medium heat, bring to boil, add almonds. Continue to cook and stir mixture until liquid evaporates and leaves a syrup-like coating on almonds. Pour almonds onto baking sheet lined with wax paper, separate almonds using fork and allow to cool.

Salad

CRAISIN SALAD
Dressing: blend together in a food processor
1 c oil 6 TBS cider vinegar
½ c. sugar 1 tsp. salt
1 tsp mustard 1 TBS poppy seeds
½ c. onion, finely chopped
Salad Mix: add to your own taste:
Lettuce Romaine
Spinach Slivered almonds
Mandarin oranges Craisins


MEXICAN CORN AND BEAN SALAD

1 (15 /14 oz) can whole kernel corn, drained
1 (15 oz.) can red kidney beans, drained
1 (7 oz.) can pitted black olives, drained
2 cups shredded lettuce
½ c. Mayonnaise
14 c/ minced green onions
2 TBS chili sauce
2 tsp. cider vinegar
½ tsp. Chili powder

1. Combine corn beans, olives, lettuce in a serving bowl
2. Stir together mayonnaise onions, chili sauce, vinegar and chili powder. Add to lettuce mixture and serve. Serves 6. Add shredded cheese and crushed tortilla chips to make it heartier.

SALLY PRETE PASTA

(Sally gave me the ingredients but didn’t give proportions, so I kind of make it up, but this is delicious!)

Pasta (I use bow-tie or spiral)
Chopped pepperoni
Newman’s Own – Sesame ginger-Light (This is the key to its great flavor)
Olives
Various color peppers (I use the costco orange, yellow, red)
Cheese
Instructions: Toss


LENNA’S PASTA SALAD

16 oz. Bowtie pasta 1 can corn kernels
1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed
1 red onion, diced 1 green pepper, diced
2 C shredded cheeses, your favorite kind 2 C. tortilla chips, crumbled
3 C buttermilk 1 C mayonnaise
1 pkg Fiesta Ranch Dip Mix, dry (Hidden Valley – this is key to the yummy flavor)

Cook pasta, rinse, and drain. Chill. Add corn, beans, onion and green pepper. Combine mayonnaise, buttermilk and dip packet. Pour over salad and mix. Add chips and cheese and toss before serving, leaving some to sprinkle on top.


BARB SMITH’S CHICKEN GRAPE SALAD

Diced chicken (2 lbs)
Celery (diced)
Green onions
Grapes (sliced in half)
Toasted almonds

Dressing: 1 ½ C. mayo
Squirt Dijon mustard
White balsamic dressing (this is key)
1-2 tsp. sugar
Poultry seasoning