Snicker Apple Salad

Have you guys had this yet?  It's a pinterest favorite I believe.  Well - I pretty much love it.  You have to try it!

SNICKER SALAD
(tastes like a yummy caramel apple with nuts and chocolate)
recipe from Erica's Bloggity Blog

Ingredients:
Cool whip
one package of instant vanilla pudding (small box)
one cup of milk
Snickers (frozen or cold - easier to chop)
green apples (tart, with a little sweet and lots of juicy)

1.Add instant pudding into mixing bowl and pour in 1 Cup cold milk. Mix well and let chill while chopping candy.

2.Chop Snickers bars into bite size pieces (I usually use about 2 bags of mini sickers or more - I like A LOT or about 10-15 king size). I have added Milky way bars and Rolos in with the Snickers before or you can omit the Snickers and just add Rolos and Milky Way bars if there is a peanut allergy.

3.Chop green apples into bite sized pieces (I use about 8-10)

4.Fold in one 8 ounce container of Cool Whip (or more if you think it needs more. I usually buy the 16 ounce container just in case) into the pudding.

5.Combine candy and apples in bowl with pudding mixture.

6. ENJOY!! Be sure and control yourself or you might just eat the whole bowl yourself!

Cafe Rio Sweet Pork Salad

I know there are so many versions of this recipe, but this is one that we made today. Just thought I'd share.

I went a little mellow on the spices and didn't add all the stuff in the dressing.  It was all really, really tasty!

These 3 recipes, my friend Brooke gave me.

CAFE RIO PORK

6 Lb. Pork - 2 of the pork sirloin roast at costco per recipe
16 oz. salsa
20 oz. Coke
2 c. brown sugar

Place roast in crock pot cook approx. 6-8 hours until meat falls apart. Shred. In a blender mix salsa, coke and brown sugar. Pour over meat and reheat. YUM!



CAFE RIO DRESSING

1 pkg. Buttermilk ranch dressing ( prepare as directed on pkg.)
2 tomatillos ( a green tomato with husk)
1/2 bunch cilantro
1 garlic clove
juice of one lime
1 jalapeno pepper ( use seeds too if you like it spicy)

Use a blender to blend all ingredients. Refrigerate.



CAFE RIO RICE
3 c. water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. Butter
3 c. rice

Blend cilantro, green chilies and onion together in food processor/blender. Bring water to a boil and add all ingredients; simmer cover for 30 mins.


These recipes below I found at favfamilyrecipes.com. They have different recipes for the meat, dressing, and rice, as well. Plus, they share ideas for the tin and tortilla for the salad.

Cafe Rio BLACK BEANS - favfamilyrecipes.com

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


Homemade tortilla chips favfamilyrecipes.com
These are perfect for Our Version of Cafe Rio Salads (click HERE)... or any salad for that matter. They are so easy and cheap to make. If you buy these at the store, they are like $4! What a rip-off! These taste a lot better than the store ones too. I promise it is worth making your own!

10-12 corn tortillas
oil for frying
Kosher salt

Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.

(photo by favfamilyrecipes.com)

What's your favorite chicken salad?

I feel like chicken salad! What's your favorite?

Frog-Eye Salad

Hi! I have tried many of your amazing recipes and love them! I saw Heather's request for Frog-Eye salad so thought I'd share one. I love the recipe on the back of the Acini de Pepe pasta box although it's a little more time consuming and has to chill overnight. I came across this faster, easier version a year ago from Janeal at Cookin' Mamas and have made it quite a few times since. Hope this helps you Heath! and any others out there needing a relatively quick frog-eye-salad fix!

1 1/3 cup Acini de pepe pasta - uncooked
20 oz can pineapple tidbits (drained - reserve 1/4 cup juice)
8 oz can crushed pineapple
2 (12 oz) cans mandarin oranges
3 cups marshmallows
1/2 cup coconut
8 oz cool whip
1/4 cup sugar
1/4 cup pineapple juice
1 3/4 cup milk
3 oz pkg instant vanilla pudding

Cook pasta in boiling water for 11 minutes. Drain well, rinsing with cold water to cool pasta. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate at least 2 hours.

Strawberry Salad

Salad Dressing:
1/2 c red onion- chopped
1 cup sugar
1 tsp salt
1 TBSP Dijon mustard
2 TBSP Raspberry or Strawberry Jam
2/3 cup white vinegar
2 cups oil

Put everything into the blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes this dressing best after it is cold. If it starts to separate, just shake it up good. )

1. Lettuce- Iceberg, Romain, Spring mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts- Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt- pinch
1/3 cup brown sugar
1/3 cup white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. cool
3. Fontina cheese - Whole block (it's in a triangle shape usually in the specialty cheeses)
4. Parmesan cheese- ( the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon - (hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works)
6. Strawberries (sliced)

I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. :) Top will the dressing the enjoy.

MMmmmm Jello Salad (Raspberries and Cream)

I did it! I'm officially a Mormon Wife! Heathy sent me this recipe from here and I couldn't help but try--anything with raspberries AND cream cheese has to be great. it has a slight taste of cheesecake, what could be a better side dish to our easter dinner? Here you go!


8 oz cream cheese (softened)

6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)

10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)

3/4 C sugar

12 oz Cool Whip

2 tsp vanilla


Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!

Curried Salad

My friend Beth made this recipe for us and it is my favorite salad recipe. I am posting it the way she made it for us which is a little different than the original she has posted on her blog. If ever asked to bring a salad to a dinner this is what I will take. The flavors are so good together. YUM, YUM YUM!!! I love this Salad!

Curried Salad

Ingredients:

• 1-2 heads of romaine lettuce (or any other kind)
• 1/2 c. grilled pineapple, cut into bite size pieces or smaller
  
• 3/4 c. cashew halves
• 1 T. melted butter
• 1 t. fresh rosemary
• 1 t. curry powder
• 1 T. brown sugar
• 1/2 t. salt (unless the cashews are already salted)
• 1/2 t. cayenne pepper

Dressing:

• 3 T. vinegar
• 3 T. Dijon mustard
• 2 T. honey
• salt and pepper to taste

Directions:
1. Toast cashews in a dry skillet over medium-high heat, until golden brown. Remove from pan to a separate and cooler location.
2. Grill the pineapple chunks.
3. Mix the melted butter, curry, sugar, cayenne, salt (if needed), cashews and rosemary- shake it up in a Tupperware for added ease and storage. If you do not have fresh rosemary, you can use the dried spice in half the amount. However, I recommend fresh rosemary because it's not so poky in the mouth.
4. Dressing: Stir together the vinegar, mustard and honey. Add salt and pepper according to your taste.
5. Toss the greens, pineapple and top with the tasty nut ensemble. Serve the dressing on the side to be added according to everyone's preference.

Spinach Salad

My sister in law made this the other night and it was a huge hit.  So tasty!

Spinach Salad

1 pkg washed spinach

1 head iceberg lettuce (or packaged)

1 block swiss cheese

1 lb. bacon (bagged real bacon bits works great)

1/2 c. rinsed cottage cheese 

1 c. sliced mushrooms

1 purple onion

1 pkg grape tomatoes

Dressing:

1 T. poppy seeds

1/2 -3/4 c. vegetable oil

1/4 c. sugar

1 t. salt

1/2 c. white vinegar

1/2 t. dry mustard

Put dressing on salad right before serving.   (the note on the recipe says it makes a lot of salad)

Jell-O Pretzel Salad

This is the one from the family cookbook. Someone mentioned that it didn't set up fully so you may want to use half water/half pineapple juice. Amy might know. :)

Ann’s Jell-O Pretzel Salad (Amy DeMordaunt)

2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O

Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!

Mandarin Cookie Salad

For the first time ever I find myself faced with having to do Thanksgiving alone with my own little family. We have always gotten together with friends or family, but being in a new town we haven't established a group of friends. I have mixed feelings about the whole thing, but I am trying to be positive. I have been gathering recipes that I want to make and remembered this yummy salad we have had the past two years on Thanksgiving. The recipe comes originally from Ashley Tanner. It is sooooo yummy. Believe me you will go back for seconds and thirds on this one.

2 cups buttermilk
1 pkg large vanilla instant pudding
1 container of cool whip (somewhere between sm & large, however much you want)
20 - 24 oz of drained mandarin oranges
1/2 a package of Sandies Pecan Cookies broken up
Mix the buttermilk & pudding
Fold in Cool Whip
Add Mandarin Oranges & Sandies Cookies
Stir

Frozen Peach Salad

Here's a recipe that I love to make during fresh peach season. It allows you to enjoy peaches in a slushy salad all year long.

1 scant cup sugar
1 ½ c orange juice (actual juice, not concentrate)
¾ c lemonade (actual juice, not concentrate)
1/3 of large can crushed pineapple
6 c diced peaches (approximately 13-14 medium peaches)

Mix together and immediately freeze in pint bags (I use 4 bags per batch). When ready to serve, partially unthaw (for approximately 20 minutes) and serve as slushy frozen fruit salad in bowls.

F.Y.I. To chop peaches I use a Pampered Chef chopper and only chop each peach half 6-7 times.

Homemade Croutons

These are the lightest crispiest croutons we've ever had and we love them!! They are so great on toss salad or soup.

Cut one loaf French bread into 1/2-inch slices and then in 3/4-inch cubes. Melt 1/2 to 3/4 cup butter. Stir in 1/4 t. garlic powder. Toss with bread cubes until bread is evenly coated. Spread on shallow baking pan. Bake at 300 for 15-20 minutes, stirring occasionally, until bread cubes are dry and crisp.

Another salad tip I recently learned from a friend in town who used to work at Juniper Restaurant is to soak a cored head of lettuce in a bowl of ice water for 10 minutes before draining and serving in a salad. The cold water keeps the lettuce fresh and crisp. It's amazing!

Chicken & Farfalle Salad w/ Pesto

My friend Steph sent this recipe which is from Cooking Light

Salad:
2 c. farfalle (bowtie pasta)
2 c. grilled/sliced chicken
1 c. quartered cherry tomatoes
2 T. chopped pitted kalamata olives (I DON’T USE)

Remaining Ingredient:
4 curly leaf lettuce leaves

Pesto:
1 c. basil
3 T. chopped walnuts
1 ½ T. Olive oil
1 T. white wine vinegar
½ t. salt
1 garlic clove

Combine cooked pasta, tomatoes and olives in large bowl. Blend all pesto ingredients together in food processor. Toss pesto with Pasta mixture. Serve on lettuce leaves. Top with grilled chicken.

The Best All-American Potato Salad

This is seriously the best potato salad I've ever had. (I think the trick is the pickle juice, if you can believe it, and adding plenty of boiled egg). Great for those all-American picnics!

Boil 10-12 medium potatoes for 20-25 minutes until soft but not mushy. Cool, peel, dice. Add 1/3 c really small chopped sweet onion. Add 8 chopped boiled eggs, 1/2 to 3/4 cup chopped celery, 1/3 to 1/2 cup chopped dill pickles (add a few teaspoons of pickle juice too), salt and pepper, 1 t mustard, and enough mayo to make a creamy consistency. Chill. (Get it pretty gooey since the ingredients soak up the mayo as it sits.) Chill. Add more mayo if needed. Serve several hours later or the next day.

Cheesecake Factory Luau Salad recipe

This is my ABSOLUTE FAVORITE salad ever. Kind of fancy, but I love it!

Mixed greens
Grilled chicken breasts, sliced into thin strips
Red bell peppers, sliced into thin strips
Yellow bell peppers, sliced into thin strips
Fresh green beans, blanched, cut into 3-inch pieces
Cucumber slices
Red onion, cut into small pieces
Fresh mango, cut into small pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.

Serves 4.

Buffalo Chicken Salad*

Ingredients:
2 hearts romaine lettuce, chopped
1 cup carrots, shredded, chopped or how ever you like
2 ribs celery, chopped
1/2 cup ranch dressing (I like to make the kind from a packet)
1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce (like Louisiana Hot Sauce)

Directions:
1. Preheat a skillet over medium-high heat.
2. Combine lettuce, carrots, and celery in a salad bowl.
3. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for a few minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
4. Toss salad with dressing and season with salt and pepper. Top salad with buffalo chicken. Serve.

*I have made some modifications but the original recipe is from Rachael Ray's 30 minute meals