Chiffon Salad~

I am in charge of the Hostess' for Miss Russet and we did the tea last week! This was our dessert! It is really good and simple, but does need to be prepared in advance. I just seved it in waffle bowls.....



Chiffon Salad~



4 cups boiling water

1 large cook and serve vanilla pudding

1 large jello



Set up in fridge for 5 hours.



Then mix jello/pudding mixture with large container of cool whip with electric mixer.



Refrigerate until ready to serve and enjoy.



*If using raspberry jello - added fresh raspberries when mixing in cool whip

*If using peach jello - add mandarin oranges when mixing in cool whip.

*Do not use Grape....I don't know why, but that is what I was told??

*Be Creative :)

Raspberry Cool Whip Jello

YUMMY~ I am always looking for a jello recipe that I really like and have yet to find one, until this last week! I LOVED this one!

Raspberry Cool Whip Jello

1 package (3 oz.) raspberry jello
2/3 cup boiling water
1/2 cup cold water
2 TBSP. sugar
1 (8 oz.) package cream cheese, softened
1/4 cup skim milk
2 (9 oz) containers Cool Whip, thawed
fresh or frozen raspberries

1. Place Jello in large bowl. Add boiling water and stir until dissolved. Stir in cold water.
2. Cover bowl with plastic wrap and refrigerate for half hour.
3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffly. Beat in milk. Stir in one container of Cool Whip.
4. Remove Jello mixture from refrigerator and stir in the remaining container of Cool Whip until completely smooth. (I also added raspberries to this portion - you can just garnish with raspberries, but I added them in this mixture as well and it was great!)
5. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with cream cheese-cool whip mixture. Top with remaining raspberry Jello mixture.
6. Refrigerate until set, about an hour. Garnish with more raspberries.

NOTE: recipe says low fat cream cheese and cool whip can be used as well.

Fresh Bruschetta Chicken-Stuffed Tomatoes~

Yummy, Yummy~

Dinner tonight~

2 cups Chicken - I used 6 chicken tenderlions (precook them)

1 cup fresh spinach leaves, coarsely chopped

2 green onions, thinly sliced

1/4 cup snipped fresh basil

2 tablespoons white vinegar

1 tablespoon olive oil

2 cloves garlic, minced

4 large tomatoes

2 very thin slices firm textured whole wheat bread, toasted and cubed

2 tablespoons shredded parmesan cheese

1. Shred cooked chicken. In medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil, and garlic. Toss to evenly coat.

2.Cut a 1/4 inch thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4 to 1/2 inch thick shell. place shells open sides up on a serving plate. Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; discard remaing pulp. Stir the 1/2 cup tomato pulp into chicken mixture.

3. Divide chicken mixture amon the tomato shells. Top with bread cubes and cheese.

Enjoy :)

Chicken Salad Sandwich Filling!

~Chicken Salad Sandwich Filling~

chicken (I normally use canned chicken so I use 4 small cans) or 6 chicken breasts
minced onion and parsley
celery salt
1 cup mandarin oranges; SAVE JUICE, drained
1 cup grapes
1 cup celery, diced
1/2 cup almonds, silvered
2 tablespoons vinegar
2 tablespoons juice of mandarin oranges
1/2 cup mayo

Bake chicken if using chicken breasts with onion, parsley, and celery salt. Cool and chop into pieces. Or just mixed canned chicken with onion parsley and celery salt.

Combine oranges, celery, grapes, and almonds in a large bowl. Then add vinegar and juice. Chill for 1/2 hour.

Mix fruit with chicken and Add mayo right before serving.

Can also use pineapple in place of grapes!

Use for sandwich filling or just place on leaf of green lettuce.

Yummy Salad!

Last night I wanted something different and light for dinner! I know that fresh fruit can be kindof hard to find right know, but I found some delicious red raspberries at Albertson's! I decided to do a fruit green salad! It was heavenly!

This is what I added to our salad:
apples, peeled and diced
red raspberries
mozzarella cheese
pecans
lettuce ( I used a 5 lettuce mix)
Brianna's Poppy seed dressing

Pasta and Fruit Salad

Pasta and Fruit Salad

1/2 box bowtie pasta
1/2 box spiral pasta
4 cups boiled, diced, chicken breasts
1 1/2 cup finely chopped celery
1 1/2 cup whole red seedless grapes
1 cup dried cranberries
1 1/2 to 2 cups cashews
1 (15 oz.) can tidbits pineapple
2 cups mandarin oranges
1 bottle kraft Coleslaw dressing
1/2 cup mayo

Mix all ingredients except oranges, cashews. Add the cashews and oranges just before serving.

Layered Summertime Salad!

Layered Summertime Salad

2 cups uncooked gemilli(twist) pasta (8 oz.)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, cooked crispy and crumbled (I used Oscar Meyer Real Bacon Bits)
1 cup mayo
1/2 cup shredded colby jack cheese
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp garlic powder
4 cups bite size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower
1 cup broccoli
1 large red pepper, finely chopped (1 1/2 cups)

Cook pasta as directed on package; drain. Rinse with cold water, drain. In medium bowl, mix pasta, onions, and half the bacon. In small bowl, mix mayo, cheese, lemon juice, sugar, and garlic powder. In 3 1/2 quart salad bowl layer salad greens, pasta mixture, pea pods, cauliflower, broccoli, and bell pepper. Pour mayo mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.

Craisen Salad

Craisen Salad

1 bag coleslaw mix
1 bag romaine lettuce
1 bag baby spinach
green onions, chopped
1 Brianna's poppy seed dressing
2 cups craisens
1 bottle dry roasted peanutes

Mix all salads. Before you serve add dressing, craisens, and peanuts. Toss.

Dill Potato Salad

Dill Potato Salad

1 cup dairy sour cream
1/2 cup salad dressing
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
4 cups sliced cooked potatoes
1 cup thinly sliced celery
3/4 cup minced onion
1/2 cup diced peeeled cucumber, well drained
1/2 cup chopped green pepper
3 hard-boiled eggs, sliced

Mix sour cream with salad dressing, vinegar, salt, pepper, and dill weed. Toss together in large bowl, cooked potatoes, celery, onion, cucumber, green pepper, and allbut 3 or 4 egg slices. (save for garnish)

Mix gently with dressing and chill to glend flavors. Garnish with sliced eggs and serve from bowl. Or serve on crisp greens on individual plates.

Makes 6-8 servings.

Crunchy Asian-Style Pasta Salad

Crunchy Asian-Style Pasta Salad

1 box Betty Crocker Suddenly Salad classic pasta salad mix
1 package( 3 oz.) Oriental flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoons soy sauce
3 cups coleslaw mix
1 cup snow pea pods, string removed, cut diagonally into 1/2 inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz.) mandarin orange segments, drained

Directions:
1. Empty pasta mix into 3- quart saucepan 2/3 cup full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In a large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water, and soy sauce. Add pasta, coleslaw mix, pea pods, almonds, and oranges; toss to combine.

4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.