Berry Preztel Jello Salad

  • 2 cups (6 oz) coarsely crushed pretzels
  • 3 Tablespoons sugar
  • 3/4 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz cool whip
  • 2 cups (4 oz) mini marshmallows
  • 2 cups water, boiling
  • 6 oz strawberry or raspberry jello
  • 12 oz frozen strawberries or raspberries, thawed

Preheat the oven to 350 degrees F. Combine pretzels, sugar, and butter in a 9×13 dish and press down. Bake it for 15 minutes and then let cool.

Beat cream cheese and powdered sugar until combined. Then fold in cool whip and marshmallows. Spread into the bottom of the 9×13.

In a bowl, combine the boiling water and jello. Stir until dissolved, then add the berries. Let cool and then pour mixture on top of 9×13. Refrigerate until firm.

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Vanilla Berry Salad

Dressing:

  • 1/3 cup apple cider vinegar
  • 1/3 cup rice wine vinegar
  • 3 Tablespoons (or more) Torani vanilla syrup
  • 2 Tablespoons (or more) sugar
  • 1/2 vanilla bean, scraped
  • 3/4 cup oil

Salad:

  • greens of your choice, spring mix is a good choice
  • blackberries, strawberries, raspberries, and/or pears
  • caramelized almonds and/or pecans
  • goat cheese

Mix all dressing ingredients together except the oil in a blender. Let the blender run and drizzle in the oil. Pour dressing into a jar and add the scraped vanilla bean husk into the jar. Keep in refrigerator until ready to serve.

Assemble salad with portions according to your liking. Pour on dressing, discarding the scraped vanilla bean husk, toss and serve.

Sweet and Sour Dressing

1 2/3 cup cider vinegar

½ cup water

1 ½ cup sugar

1 2/3 Tbls. Minced dry onion

2/3 tsp. salt

¼ tsp. garlic powder

½ tsp. red pepper flakes or powder

½ tsp. dry mustard

1 tsp. celery seed

1 tsp. mustard seed

1 clove garlic minced

Bring to boil in saucepan and cool.

ADD 2/3 cup oil.

Store in frig. Makes one large jar of dressing.

Pasta House Salad

Salad:

  • 1 head iceberg lettuce
  • 1/3 head romaine lettuce
  • 1 cup artichoke hearts (not marinated)
  • 1 cup thin sliced red onion (or less….way less ha ha )
  • 1 cup diced pimento, drained completely, (or to taste)
  • black olives, sliced

This makes a really big salad. You might just want to fix how much you need.

Dressing:

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2/3 cup grated parmesian cheese

Mix in jar and shake. Save leftovers in frig.

Raspberry Jello Salad

What you’ll need: 

  • 1 ¼ cup water
  • 1 pkg. raspberry Jell-O
  • 1 pkg. frozen raspberries
  • 1 banana sliced
  • 1 flat tin crushed pineapple
  • ¼ cup pecans

Instructions:

Dissolve Jell-O in water. Add frozen berries. Separate with fork until thawed. Add remaining ingredients and chill.** You can top with cool-whip, sour cream, or just sever as is.

** Note: try to cover the banana completely with Jell-O it will help keep them fresh.

Jello Pretzel Salad

What you’ll need:

  • 2 1/2 cups pretzels (crushed fine)
  • 3 Tbsp. brown sugar
  • 3/4 cup butter
  • 1 (6 oz) pkg instant strawberry jello
  • 1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries
  • 1 ( 8 oz ) pkg cream cheese
  • 1 cup sugar
  • 8 oz. cool whip

Instructions: 

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn’t sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate.

Oriental Chicken Salad

What you’ll need:

  • 2-3 chicken breasts
  • 1/2 c rice vinegar
  • water
  • 2 T Oil
  • 1 package of oriental ramen noodles
  • 1/2 c slivered almonds
  • 1/2 c sunflower seeds
  • 1 bag (4 c) shredded cabbage

Instructions:

Boil chicken breast with the 1/2 cup of rice vinegar and enough water to cover chicken.** Boil until cooked through. Cool and shred.

Heat oil in a saucepan. Add sunflower seeds, crushed ramen noodles, and almonds. Toast until golden. Remove from heat and cool mixture on paper towels.

In a large salad bowel combine cabbage, chicken, nut mixture, and dressing. Chill in refrigerator for 20-30 minutes. Enjoy!

Salad Dressing

  • 1/2 c rice vinegar
  • 1/2 c salad oil
  • 5 tsp sugar
  • 1/2 tsp pepper
  • Seasoning package from the Raman noodles (optional)**

Combined all ingredients. Add to salad.
**Note: Raman seasoning could be added to rice vinegar and water when boiling chicken