Cranberry Jello Salad

Jello Mixture:
1 1/2 cups boiling water
6 ounce package of cranberry jello
16 ounce can whole cranberry sauce
2- 11 ounce cans mandarin oranges, drained

Graham cracker crust:
1 1/2 cup graham cracker crumbs (about one sleeve)
1/4 cup sugar
1/2 cup butter, melted

Cream cheese middle layer:
8 ounce package cream cheese, softened
1/4 cup sugar
8 ounces cool whip, thawed
5 ounce can crushed pineapple, drained

Jello Mixture:  In a large bowl mix the jello and boiling water until jello is completely dissolved.  Add in the cranberry sauce and stir until it is combined.  Add in the mandarin oranges and stir lightly.  Cover the bowl and place it in the refrigerator until slightly set up.

Graham Cracker Crust:  In a bowl mix the cracker crumbs, sugar and melted butter.  Press the mixture firmly to the bottom of a 9x13 baking dish.

Cream cheese middle layer:  In a bowl beat the cream cheese until it's smooth.  Add in the sugar and beat until it is nice and fluffy.  Add in the pineapple and beat until incorporated.  Then fold the cool whip into the mixture.  Then pour the cream cheese mixture onto the graham cracker crust and spread to cover the crust.  Cover it and place in the fridge until the jello mixture is slightly set.  Once the jello mixture is ready, pour it over the cream cheese mixture.  Spread and smooth the jello layer, if needed.

Refrigerate the jello salad for several hours or overnight.  I like to make it the night before to make sure everything is set.  This is a sweet salad and could be a salad or a dessert.

Poppyseed Spinach Salad

1 bag Spinach, washed, and dried
1/2 head romaine lettuce, washed, dried and torn
1/2 purple onion, sliced thin
1/2 C. sunflower seeds
1 C. craisins
1 C. Shredded mozzarella cheese
1/2-1 C. Crunchy topping (From Chicken Teriyaki Salad recipe)
1 bottle Brianna's Poppy Seed Dressing (It has a peach on the front label. Can purchase at Walmart)

Asian Crunch Salad

Hi everyone! Courtney invited me to contibute to this blog a LONG TIME AGO, but all of a sudden I feel an urge to conribute. Maybe I will more often? Let me know if you like this salad! This may sound like a weird combination of ingredients, but this tastes amazing.

Asian Crunch Salad

Green stuff:

1 head cabbage, shredded
1 bunch green onions, chopped

Crunchy stuff:
2 (3 oz.) packages ramen noodles, crushed
1 c. slivered almonds
2 t. sesame seeds

Sauce stuff:
3/4 c. extra virgin olive oil
1/4 c. distilled white vinegar
1/4 c. sugar
2 T. soy sauce

1. Preheat oven to 350. Mix crunchy ingredients together. Spray a cookie sheet lightly with PAM. Spread crunch ingredients out over the cookie sheet and bake for 7-8 minutes or until lightly toasted.
2. Cut/chop all the Green stuff.
3. Prepare the Sauce by combining all the sauce ingredients.
4. Keep all the parts of the salad separate until it is time to eat. You want the crunch to be crunchy!

Enjoy!

-Mary

Broccoli Salad

I've had several version of this salad and this one is by far my favorite (Thanks Aunt Kerry)!

Broccoli Salad

2 big bunches of broccoli

½ red onion, chopped

1 lb. bacon, cooked and crumbled

1 cup sunflower seeds

2 cups craisans

Combine all in a large bowl.

Dressing:

1 ½ cup mayo

½ cup sugar

2 T vinegar

Combine dressing ingredients in a separate bowl and then add enough dressing to coat the salad well. Salt and pepper to taste. Refrigerate at least 4 hours before serving, I prefer overnight.