Snicker Apple Salad

**This is my SECOND most requested salad, next to the Potato salad. This is so yummy and a total kid pleaser! It also deserved it's own post. :)**

Apple Snicker Salad

**This salad disappears QUICKLY at all functions**
3 Apples. I usually use a mix of golden and red
3-4 snickers candy bars
1/2 - 1 stick cream cheese
1/2 cup - 1 cup powdered sugar
1 8oz cool whip

Cut up apples in to small cubes.

Cut up Candybar into small cubes (I usually do 4 long slices down the length of the candybar and then cut small cubes going the opposite way). Then place the apple and snickers a medium - large sized bowl ***LATELY, I HAVE JUST BEEN FREEZING MY CANDYBARS, AND THEN PLACE THEM IN A BAGGIE AND HIT THEM WITH A MALLOT. SO MUCH EASIER THAN CUTTING!***

Blend the cream cheese and powdered sugar together. Fold in the cool whip. Pour this into the bowl with the apples and the snickers. Stir until well blended.

Chill in fridge until ready to serve.

Potato Salad

**This is one of my most asked for recipes. It is already on this blog in a post for 4th of July salads, I believe, but it is so good that it deserved it's own post. All my friends and family ask for me to bring this to parties. My mom has made this salad since I was young and it is the ONLY potato salad that I will ever eat. All the others have some kind of bitter flavor that isn't enjoyable to me.**

Potato Salad
You could always add celery and/or onion if you want too
3 medium to large Russet Potatoes (I like to use red potatoes and just keep the skin on them, but you have to use more potatoes because they are smaller)
1 dozen eggs
2 single packets, or 1 side of the double packet "Buttermilk Recipe" ranch packets
(MUST BE PACKET THAT SAYS BUTTERMILK RECIPE)
1-2 cups Mayonaise

Boil the potatoes until cooked through. Cook the eggs until hard boiled. Cut the potatoes and eggs in to cubes. Place in a large bowl. Sprinkle Ranch packet dressing on to the potatoes and eggs. Stir well. Now add mayonaise until the desired consistency.

Chicken Apple Walnut Salad

I've posted here before about how I like to prep big batches of chicken to keep in my freezer so they're ready for me whenever I want them.

Usually, I measure the prepped chicken into 4 cup quantities. I always seem to have 1 chicken breast leftover. I could add it to a bag in the freezer, but I'd much rather have this delicious salad for lunch! :)

This could be made in larger quantities, obviously. I like to make it just for me for a quick-n-easy & healthy lunch.

Chicken Apple Walnut Salad
(for one)

1 chicken breast, cooked & cut into bite-sized chunks
1 apple, peeled (if desired), cored & cut into bite-sized chunks
1 green onion, chopped
1 - 1 1/2 Tblsp. walnuts
1 - 1 1/2 Tblsp. mayonnaise
salt & pepper to taste

Stir all together in a bowl & enjoy!



You can add halved grapes to this salad too, if you like.

I like my salad drier so I use less mayonnaise. You can use fat-free or low-fat mayo too.

I love this on whole grain bread with lettuce & tomato, or with Triscuit crackers on the side. YUMM!!

The Best Potato Salad EVER

I LOVE potato salad!! But I'm picky. I really only LOVE mine. :)

I take this recipe with me whenever we're invited to a BBQ or picnic and the host asks us to bring "a salad". The main reason I bring it - so I can eat it! But the compliments I always get are pretty nice too.

My Uncle Lee, at a family picnic, once declared this "the best potato salad EVER", so that's been the recipe's title ever since. (I happen to agree with my Uncle Lee!)

Another Potato Salad recipe from this blog that is Janis' favorite can be found here.

http://dinnertimeideas.blogspot.com/2010/06/4th-of-july-salads.html

Enjoy!

The Best Potato Salad EVER

2 pounds (approx) red potatoes (or Yukon Gold) - washed, cubed & boiled until tender

4 hard boiled eggs, diced

1/2 cup red onion, chopped (about 1 medium onion or 1/2 large)

1 - 1 1/2 cups celery, chopped (2-4 stalks - I like more, my hubby likes less)

1 cup + 1 Tblsp. mayonnaise (not Miracle Whip!!)

1 Tblsp. white vinegar

1 Tblsp. yellow mustard

salt & pepper to taste

Place eggs in a saucepan, cover with cold water and bring to a rolling boil. Remove from heat & set aside (don't drain!), lid on, for 20 minutes. Drain, run cold water over cooked eggs for 1 minute. Move eggs to a towel or rack to cool.

Bring a large pot of water to a boil. Wash & dice about 2 lbs. red potatoes or Yukon Gold potatoes.

Dump diced potatoes into boiling water (watch out for splashes - ouch!). Cook until fork-tender. Drain & set aside to cool.

Wash & dice celery stalks. Dice red onion. Place both in a medium-sized bowl. Add mayonnaise, mustard, & vinegar.

Stir well to combine. (Cover bowl with plastic wrap & place in the refrigerator if your potatoes & eggs aren't cooled yet. You can prepare the onion/celery/mayo mixture the night before, if you want)

Dice the cooled eggs & add to cooled potatoes in a serving bowl. Sprinkle on about 1/2 tsp. pepper & 1/2 tsp. salt. (You might add it plus more later, after you've mixed everything. It's to taste so it's up to you.)

Pour celery/onion/mayo mixture over the potatoes & eggs. Mix well, until all the potatoes are covered with the mayo mixture.

Taste. (YUMM!!!) Add salt/pepper, if desired.

EAT! :)

NOTE: This is even better if it can sit in the fridge for a few hours before you serve it. You can top it with sliced hard-boiled eggs & paprika for "prettiness", but they're definitely not necessary.

Grilled Steak Salad

This one is a no-brainer - steak, hot off the grill, a lucious salad & Cheesy Garlic Drop Biscuits (recipe above). YUMMM!!!

I got New York strip steaks on sale at the grocery store in a value-pak of 4 steaks - just $13.96 for the 4-pack - and I always have salad greens on-hand in my fridge. Watch for steak on sale & take advantage of a great deal for this yummy summer dinner.

It's a perfect summer meal that's healthy too, ready in under 20 minutes.

Grilled Steak Salad
Serves 6

4 New York strip steaks, about 3 lbs
Montreal Steak seasoning
1 lb. pre-packaged salad greens (I used a "spring greens" mix)
2 green onions, chopped
2 radishes, sliced thinly
1 carrot, shredded or julienned (I used pre-packaged shredded carrots)
1/4 cup glazed walnuts
1/4 cup shredded mozzarella (or monterey jack or colby)
1/2 cucumber, chopped
1 tomato, chopped
2 Tbsps roasted, salted, shelled sunflower seeds

• 1/2 hour before grilling, place steaks, in packaging, on kitchen counter to warm up a bit.



• Heat grill to 400*F.



• Place steaks on hot grill to sear. (Once they're down, don't move them until you're going to turn them!)



• Turn heat down to medium.



• Cook steaks for 8 minutes.



• Turn steaks & grill for 4 minutes more.



• Remove from grill to a platter. Cover loosely with foil. Allow steaks to rest for 5 minutes.



• Slice steaks against the grain & return to platter.



• Serve a few strips per person over salad.

While steaks are grilling, assemble your salad. We used the ingredients noted above, but you can build your green salad to match your family's tastes.

We used ranch dressing on our salad 'cause that's what we like best. Your favorite dressing or a squeeze of lemon plus a drizzle of olive oil would be delicious too.

Don't forget the cheesy garlic biscuits! Recipe shown above.

Enjoy!!

Homemade Croutons

**If you have a special event coming up, homemade croutons would make a great addition to a wonderful salad. I made these, and my husband said, "Why are you cutting all that bread?" I said, "I'm making homemade croutons." He said, "What a waste, just go buy some." Then the next day when I cooked them to take to the baby shower, he said, "Do you have to take all of them?"**


**This crouton recipe came from my friend Angela who is a wonderful cook. She told me to cook them about an hour before serving and I wished I would have listened. I was afraid because I had never made these before, so I wanted them made way in advance so if something went wrong, I had time to prepare. WELL, right when they come out of the oven you put them on some wax paper or foil to cool, and they are light and crunchy and yummy! I found that by time I got to the shower, they were not so crunchy and more chewy. The flavor was still ok, but for sure these are best to use within an hour or so of taking out of the oven. **

Homemade Croutons
1 loaf of day old french bread in the deli section (buy 1-2 days in advance to get it day old)
1 cup olive oil - divided
1/2 cup parmesan cheese - divided
2 TB minced garlic - divided
**These ingredients are as close to what I used without measuring. I just kind of take stuff and dump it in**

Cut up the french bread into cubes. I ended up using an electric knife. If you are cutting them up a day ahead, just put them in a ziploc. About an hour before you are going to make the croutons, pour them out onto a jelly roll pan and let them sit out. It will make it so they are not so soft. Take half of the cubes and put them in a large zip loc baggie. Sprinkle about 1/4 cup parmesan cheese into bag, and about 1 TB minced garlic. Then drizzle 1/2 cup of olive oil over bread. Seal bag and shake really well. Spread out onto a jelly roll sheet or cookie sheet. Do the same thing again with the second half of bread cubes, and spread those on baking sheet too.

Bake at 425 degrees for 15 minutes. Then lay out on foil or wax paper to cool.

Chinese Top Ramen Salad

**This recipe is from my friend Melissa. She made it as part of our Mothers Day "brunch" at church. I have had this salad before, but the flavor of this one was better than the recipe I have and I like that it didn't have any meat in it, although it certainly would be yummy with it in there.**

1 pkg. chicken flavored instant Ramen - break noodles into small pieces
2 T. sesame seeds
1/2 cup slivered almonds
1/2 head large cabbage, shredded (I use a bag of that pre-shredded cole slaw mix.)
4 green onions

Brown sesame seeds and almonds in 350 degree oven for 5-10 minutes. Mix salad ingredients. Combine with dressing (below).

Dressing:
1/2 c. vegetable oil
3 T. vinegar
2 T. sugar
1 t. salt
1/2 t. pepper
Flavor packet from Ramen noodles

Strawberry Spinach Salad

This is the only way my daughter will eat spinach. If you haven’t tried this salad, you will not be sorry that you did. This salad is always a hit at luncheons I do for the teachers appreciation at my daughters school. I am asked for the recipe anytime I make it.

Strawberry Spinach Salad

1 pkg fresh spinach
1 pint strawberries (sliced)
1 cup sugared pecans
Raspberry dressing
Combine in a large bowl spinach, strawberries, and sugared pecans. Add dressing and toss.

Sugared Pecans
4 TB cream
1/2 cup brown sugar
pecans ( I buy the largest bag at the grocery
store)
Stir the cream and brown sugar, add the pecans and toss. Bake 350 degrees for 20 minutes-cool on wax paper

Raspberry Dressing
This dressing makes enough for several batches
1/2 cup sugar
2 tsp dry mustard
1 1/2 TB poppy seeds
2 tsp salt
2/3 cup red raspberry vinegar
2 cups oil
add all ingredients in a blender and blend well.

Cranberry Mousse

If you're not very fond of cranberries, but like the idea of having them because they are traditional and festive, then you might like this recipe as much as I do. It's become a regular part of our Thanksgiving and/or Christmas meal.

1 lg. (6 oz.) box raspberry jello (sugar free works perfectly)
1 8 oz. can crushed pineapple
1 8 oz. carton Cool Whip
1 C. chopped walnuts
1 lg. can whole-berry cranberries

Make jello using only 2 cups water. (You can use pineapple juice as part of the 2 cups.) Let jello set until just starting to gel, not solid. Empty can of cranberries, Cool Whip, drained pineapple and walnuts in a large bowl. Add jello and mix all together. Best if refrigerated a couple more hours.

This makes a pretty large batch. If you don't have a lot to feed I would half it.

Make the cranberry bowl by freezing water in between two bowls and letting cranberries float in the water. Add enough water to the top bowl to make it heavy enough to give you the thickness you want.

Yummy Potato Salad & Pretzel Jello Salad

We just had a family BBQ, and the staple side dish that is always there is Potato Salad. Usually people either love potato salad or hate it. This potato salad is totally different from the normal and I am always getting asked for the the recipe. It is always requested by the teachers at Savannah's school when I do the teacher BBQ and it was eaten up at our church Fathers Day brunch.

Thanks Mom for creating this awesome potato salad. I remember it from when I was younger and in young womens so it is has been in the family at least 27 years.

Potato Salad
3-4 medium sized russet potatoes (I like to use the red potatoes though, I think they have a better texture)
18 eggs
*1 packet Hidden Valley Ranch dressing mix BUTTERMILK RECIPE (I buy the double packet and use 1 packet and save the 2nd for another date or to make homemade dressing)
1 1/2 -2 cups mayonaise? I usually just add it until it is all covered and looks good

*This must be the buttermilk recipe packets. If it is not, your salad will taste bitter. The regular packets have buttermilk solids in them because they are made with milk. The BUTTERMILK recipe packets do not have buttermilk solids in them because they are made using actual buttermilk.*

Cook your potatoes in boiling water until cooked through. Remove to a plate and add your eggs to the boiling water. Cook until eggs are done. (You could do this in 2 seperate pans) When the potatoes have cooled, peel the skin from the potatoes and cube. Remove the shell from the eggs and cube those as well. Put all this in a large bowl. Sprinkle with Ranch packet seasoning and toss to make sure the potatoes and eggs are well coated. Add mayonaise and stir again. Serve.

**Here is the as requested jello salad recipe also**
This is a staple at our Christmas Eve dinner on my side of the family.

Strawberry Cream Cheese Pretzel Salad
6 oz strawberry or raspberry jello
1 ½ cups frozen strawberries or raspberries
2 cups boiling water
Dissolve jello in boiling water, add fruit. Put in fridge until it cools down. Pour over cream cheese mixture.

3 cups crushed pretzels (I crush until the pieces are pretty small)
1/3 cup sugar
1 cup butter
Mix together and press into a 9x13 pan. Bake at 350 degrees for 8 minutes. Cool.

8oz cream cheese
1 cup sugar
12 oz cool whip
While the pretzels are cooling, beat the cream cheese and sugar. Fold in cool whip. Spread over pretzels when they have completely cooled.

When all the layers have been put together, put in fridge and chill until jello is completely set.