Chicken or Turkey Pasta Salad
16 oz. Small pasta shells, cooked
½ cup low-fat ranch or parmesan salad dressing
1 chopped tomato
1 small onion, chopped
1 small green bell pepper, chopped
3 cups cooked chicken or turkey, chopped
leaf lettuce
Mix cooked pasta and dressing; add all other ingredients except lettuce and mix. Serve on lettuce-lined plates.
Chewy Chocolate Cookies
Chewy Chocolate Cookies
1 ¼ cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts
Preheat oven to 350. Cream butter and sugar; add eggs and vanilla, blend well. Combine flour, cocoa, soda, and salt; blend into creamed mixture. Add nuts. Drop by spoonfuls onto cookie sheet. Bake 8-9 minutes. Cool one minute before removing from cookie sheet.
1 ¼ cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts
Preheat oven to 350. Cream butter and sugar; add eggs and vanilla, blend well. Combine flour, cocoa, soda, and salt; blend into creamed mixture. Add nuts. Drop by spoonfuls onto cookie sheet. Bake 8-9 minutes. Cool one minute before removing from cookie sheet.
Strawberry Pretzel Salad
Strawberry Pretzel Salad
2 ½ cups broken butter pretzels
1 ½ sticks melted margarine
2 3-ounce packages wild strawberry Jello
2 cups water
2 10-ounce packages frozen strawberries, thawed
1 cup sugar
8 oz. Package cream cheese
9 ounces Cool whip, thawed
Preheat oven to 400. Mix together broken pretzels and melted margarine. Pat into bottom of 9 x 13” pan. Bake at 400 for 10 minutes. Dissolve jello in boiling water; chill until partially congealed, stir in strawberries. Mix sugar, cream cheese and Cool Whip until well blended. Spread mixture over cooled pretzels. Pour strawberry mixture over top. Refrigerate until set.
2 ½ cups broken butter pretzels
1 ½ sticks melted margarine
2 3-ounce packages wild strawberry Jello
2 cups water
2 10-ounce packages frozen strawberries, thawed
1 cup sugar
8 oz. Package cream cheese
9 ounces Cool whip, thawed
Preheat oven to 400. Mix together broken pretzels and melted margarine. Pat into bottom of 9 x 13” pan. Bake at 400 for 10 minutes. Dissolve jello in boiling water; chill until partially congealed, stir in strawberries. Mix sugar, cream cheese and Cool Whip until well blended. Spread mixture over cooled pretzels. Pour strawberry mixture over top. Refrigerate until set.
Broccoli Salad
Broccoli Salad
1 head fresh broccoli, finely chopped
10-12 slices bacon, cooked and crumbled
1 red onion, chopped fine
½ cup raisins
1 cup mayonnaise
½ cup sugar
2 tablespoons vinegar
Mix mayonnaise, sugar, and vinegar; pour over other ingredients, mix and let stand 3 hours before serving.
1 head fresh broccoli, finely chopped
10-12 slices bacon, cooked and crumbled
1 red onion, chopped fine
½ cup raisins
1 cup mayonnaise
½ cup sugar
2 tablespoons vinegar
Mix mayonnaise, sugar, and vinegar; pour over other ingredients, mix and let stand 3 hours before serving.
Veggie Pizza
Veggie Pizza
2 cans crescent roll dough
2 8-ounce packages cream cheese
½ cup mayonnaise
½ cup chopped onion
assorted grated raw veggies (your choice)
Unroll crescent rolls and spread flat on cookie sheet, sealing all seams. Bake at 350 for 10-15 minutes; cool. Mix room temperature cream cheese, mayonnaise, and onion. Spread on cooled crust. Top with grated raw vegetables; press into cheese spread. Top with bacon bits if you want. Chill.
2 cans crescent roll dough
2 8-ounce packages cream cheese
½ cup mayonnaise
½ cup chopped onion
assorted grated raw veggies (your choice)
Unroll crescent rolls and spread flat on cookie sheet, sealing all seams. Bake at 350 for 10-15 minutes; cool. Mix room temperature cream cheese, mayonnaise, and onion. Spread on cooled crust. Top with grated raw vegetables; press into cheese spread. Top with bacon bits if you want. Chill.
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