Strawberry Pretzel Salad

2 c. crushed pretzels
3/4 c. melted butter
3 Tbls. sugar
8 oz. cream cheese, room temperature
1 c. sugar
8 oz. whipped topping
6 oz. strawberry gelatin
2 c. boiling water
2 1/2 c. (20 oz) frozen strawberries (including juice)

Preheat oven to 400 degrees F. Mix crushed pretzels, butter & 3 Tbls. sugar together & press into the bottom of a 13 by 9-inch baking pan. Bake for 8 minutes. Beat cream cheese with 1 c. sugar; stir in whipped topping & spread over cooled crust. Dissolve gelatin in boiling water & then stir in frozen berries. Let set in the refrigerator until it begins to jell. Pour over cheese layer & refrigerate several hours or over night.

Blueberry Salad

1 large box (6 oz.) Raspberry Jell-O
1 1/4 c. hot water
1 large can (15 oz.) undrained crushed pineapple
1 can (16 oz.?) Blueberry pie filling
8oz. cream cheese
1 c. sugar
8 oz. sour cream

Dissolve Jell-O in water. Add pineapple & pie filling. Reserving 1/4 c. of Jell-O mixture in separate bowl, put majority of Jell-O in a large decorative bowl & chill both until it sets up. Cream together cream cheese, sugar & sour cream. Layer on top of Jell-O in big bowl & top with reserved 1/4 c. of Jell-O mixture in center of cream mixture. Refrigerate.

Dry Jell-O Salad

1 lb. creamed cottage cheese
1 small (3oz.) box of Jell-O, dry (any flavor)
1 c. whipped topping
1 small (4oz.) can crushed pineapple, well drained

Mix together in order given. Chill for 2 hours. Hint: if you use orange flavored Jell-O use mandarin oranges instead of pineapple.

Sunflower Strawberry Salad

3 or 4 Granny Smith apples
cinnamon sugar
3 Tbls. flour
1/2 cup sugar
1 cup milk
1 tsp. vanilla
nutmeg (optional)

Peel apples, cut in half and core. Place in a baking dish, cut side up, with about an 1/8 inch of water in the bottom of the dish. Place about 1/2 Tbls. of butter in the center of each apple. Sprinkle generously with cinnamon-sugar. Bake at 350 F for 30-40 minutes or until fork inserts easily. (Turn over about 20 minutes into baking for about 15 minutes, turn back over and fill center with juices in the bottom of the dish, finish baking). Remove from oven and set aside. In saucepan bring flour, sugar and milk to a boil over medium heat (it will be thick) stirring constantly. Remove from heat, add vanilla and stir well. Pour over apples and sprinkle with cinnamon and nutmeg if you desire. Serve hot or let cool some.

TIP: If I don't have a lot of time to make these I cut the apples into quarters and just top with butter. OR I use the microwave and omit the water in the bottom of the pan.

Mandarin Orange Grilled Chicken Salad 

1 head of leaf lettuce, chopped
1 bunch of green onions, chopped (or celery)
a handful of sliced almonds
1 big can of mandarin oranges, drained
2-4 chicken breasts, grilled and sliced 

1/4 cup oil
2 Tbls. sugar
2 Tbls. vinegar
1/8 tsp. almond extract

Toss all salad ingredients together with the dressing. (Don't put dressing on until right before serving.) Arrange the grilled chicken on top of the salad. 

Chinese Salad  

1 bag broccoli slaw
5 green onions, chopped
1 cup sunflower kernels
1 cup toasted almonds
2 packages chicken-flavored Ramen noodles, crushed
1/2 cup oil
1/3 cup sugar
1/4 cup white vinegar
2 seasoning packets from the Ramen noodles

Combine first 5 ingredients in a large bowl. Mix oil, sugar, vinegar and seasoning packets. Dressing can be boiled for smoother consistency. Refrigerate dressing and toss with salad right before serving. 

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