Salad's

Ranch dressing

3/4 c mayo
1/4 c buttermilk
1/2 t garlic powder
1/4 t cayenne pepper
1/4 t fresh cracked black pepper
1 dash of dried minced garlic
mix all together put in fridge.

Tzatziki sauce
plain, yougurt, drained
cucumber
4 cloves garlic
sea salt
freshly ground black pepper
Shred a cucumber, put in a paper towel, and press out the water. mix everything and u havet the best tzatziki. Refrigerate for at least 1 hour.
Variations: Add a few tablespoons of extra virgin olive oil and some fresh or dry dill to taste.

Mayonnaise
2 large egg yolks
3 T lemon juice
1/4 t sea salt
pinch of white pepper
1 C extra light olive oil
Put yolks, lemon juice, salt and peper into a mixing bowl and whisk until smooth and light. Then whisk the oil, a few drops at a time, into the mixture. Ensure the mixture is smooth and well integrated before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emuision. After about 1/3 c of oil has been whisked in, u can speed up the pouring a bit.
You can add extras such as: a spoonfull of dijon mustard and extra salt and black pepper if u like. Because mayo is homeade it will have a healthy yellow color. Put in a tight sealed container and put in fridge it will stay fresh for about a week.



Frog Eye Salad
1 cup sugar
2 Tbsp. flour
½ tsp salt
2 ½ cups pineapple juice
2 beaten eggs
1 tsp lemon juice
1 box acini de pepe pasta
1 20oz can pineapple chunks, drained
2 cans mandarin oranges, drained
1 10oz can crushed pineapple
2 8 oz tubs of cool whip
1 cup or more mini marshmallows
Add sugar, flour, salt to sauce pan; add juice and eggs. Stir constantly over medium heat. Broil to boil and cook until thick. Remove from heat. Add lemon juice and cool. In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again. Stir pasta in with cooked mixture in bowl and refrigerate overnight. Before serving add fruit, cool whip and marshmallows. Other things that you can mix in are bananas, coconut, maraschino cherries (slice in half)

Summer fruit salad

2 med. navel oranges, peeled and sectioned
2 med kiwifruit, peeled and sliced
1-1/2 c. halved red seedles grapes
1 c.peeled sliced apple
1 c. sliced strawberries
1 c. blueberries
1/4 c. orange juice
2 tbsp. honey
1 tbsp. lime juice
1-1/2 c. sliced ripe bananas

In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. serve with a slotted spoon. yeild 8 servings




Lori's cookie fruit salad
1 lg pkg instant vanilla pudding
1 1/2 cups cold milk
16 oz container Cool Whip, thawed
2 10 oz. LG. cans mandarin oranges, drained
20 oz can pineapple chunks or tidbits, drained
1 pkg Mothers striped chocolate shortbread cookies, crushed
1-2 bananas, sliced

1. Mix pudding and milk with wire whisk.
2. Add cool whip and mix well.
3. Add canned fruit.
4. Store in fridge till ready to serve.
5. When ready to serve, add cookies and bananas.
6. ENJOY!

Creamy fruit salad - diabetes carb choices 2
Dressing:
6 oz. yoplait orginal 99% fat free lemon burst or french vanilla yogurt
1 tbsp. light mayo
1/4 tsp. grated orange peel
2 tbsp. orange juice

Salad:
2 lg. unpeeled apples, cubed ( about 3 cups)
1 med. orange, peeled, cut into bite size pieces
2 tbsp. golden raisins
4 leaves bibb lettuce
2 tbsp. coarsely chopped walnuts

Mix dressing ingredients until well blended. In a seperate bowl, mix apples, oranges and raisins. Pour dressing over fruit toss gently to coat.
Divide lettuce leaves among 4 serving plates, spoon fruit mixture into lettuce leaves; sprinkle with walnuts

Creamy Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
2 pkg. (8-serving size) Jell-o any flavor
1 C. cold milk
1 pkg. (4 serving size) Instant pudding vanilla or chocolate
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Cool at room temp. for 30 min. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE


Jell-o Beans
Jell-o egg jigglers bean mold
go to kraftfoods.com to buy about &3 a piece
2 pkg. (4-serving size) Jell-o any flavor
1-1/4 C. boiling water or Juice (do not add cold water)

SPRAY inside of bean mold lightly with cooking spray, or dip paper towel in vegetable oil and use to lightly wipe inside of mold. using Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. slowly pour into mold filling each bean completely. Refrigerate at least 30 min or until firm.
To remove: tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve.


Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
1-1/2 cups boiling water (do not add cold water)
1 pkg. ( 8 serving size) Jell-o any flavor
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
You can also make Jell-o beans with this same recipe but you need a jell-o bean mold. The only difference is use 2 pkg. (4 serving size) Jell-o any brand

Cream cycle Salad
3 small pkg. orange Jell-o
2 small pkg. cook vanilla pudding
5 1/2 cups of water
8 oz. cool whip
2-3 cans Mandarin oranges
Note: you can use Strawberry or Raspberry Jell-o but add raspberries or Strawberries for the fruit.
Combine Jell-o, pudding and water into a Large Sauce pan and bring to a boil. ( watch it close because if it over boils it sure is a mess to clean up) Cool in fridge till partially thickened then beat in the cool whip and add Mandarin oranges then return to the fridge till set up.

Circus peanut gelatin ( like creamcycle salad recipe above)
(made with the candy circus peanuts - the marshmallow ones)
44 circus peanut candies, divides
1 c. boiling water, water
2 pkg. (3 oz. ea) orange gelatin
2 cans (8 oz. ea) crushed pineapple, undrained
1 carton (8 oz.) frozen whipped topping, thawed

Cut 32 candies into small pieces: place in a microwave safe bowl. Add 1/4 c. boiling water. Cover and microwave on high for 45 seconds: stir. Microwave 45 seconds longer. Stir until smooth. In a large bowl, disolve gelatin in remaining boiling water. Stir in the candy mixture and pineapple. Refrigerate until partially set.
Fold in whipped topping. Pour into a 13-in. x 9-in. x 2-in. dish coated with cooking spray. refrigerate until firm. Cut into squares: top each square with a circus peanut.

Kraft Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.