Strawberry Champange Salad

1 Large can crushed pineapple
10 oz. package frozen sweetened strawberries
3/4 Cup sugar
1 Package cream cheese
1/2 t. Almond extract
10 oz. Cool whip

Beat sugar and cream cheese together. Add strawberries and pineapple, and extract. Fold in cool whip. Pour into container and freeze. Thaw slightly before serving. Makes 8-10 servings. (FYI, it doesn't get carried away.)

Marshmallow Brownies

1 C. Margarine                                                                                  1 Package Mini Marshmallows
1/2 C. Cocoa                                                                                     1/3 C. Butter
2C. Sugar                                                                                          1/3 C. Powdered Sugar
4 Eggs                                                                                               1/3 C. Cocoa
1-1/2 C. Flour                                                                                   1/3 C. Evaporated Milk
2 t. Vanilla                                                                                        1. t Vanilla
1 C. Nuts (optional but awesome)

Beat together margarine, cocoa, and sugar. Add eggs, one at a time. Add flour, nuts and vanilla. Bake at 350 for 25-30 Minutes. Take from oven and cover with marshmallows. Bake 3 minutes then cool 30 minutes. Combine 1/3 cup butter, powdered sugar, cocoa, evaporated milk and vanilla. Frost over marshmallows. Let stand one day or put in fridge until set up.

Broccoli and Tortellini Salad

6 slices bacon, cooked and crumbled
10 oz. fresh cheese filled tortellini, cooked according to package
1/2 C. mayonnaise
1/2 C. white sugar
2 tsp. red wine vinegar
3 heads fresh broccoli, cut into florets
1 C. raisins (I hate raisins so I always use craisins)
1 C. sunflower seeds
1 red onion, finely chopped

Mix mayonnaise, sugar and vinegars and stir into remaining ingredients.

Creamy Ranch Pasta

8 ounces penne pasta
1 T. butter
1 T. flour
3T. dry ranch dressing seasoning mix
2 Cups milk
1 Cup shredded cheddar cheese
1/3 Cup cooked, chopped bacon
2 Cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Lion House Salad

When I was young...very young my grandparents had their 50th wedding anniversary at the Lion House.  All I remember is that the salad was soooooo good.  I ate a lot of salad back then since I had some weird aversion to meat.  Years later I found the recipe and I still love it.

1 head lettuce
3 strips bacon, cooked and crumbled
5 oz. frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. grated swiss cheese
2/3 C. green onion
1/4 C. mayonnaise
1/4 C. Miracle Whip

Layer:
Lettuce, sprinkle with sugar, salt and pepper
Peas
Cheese
Onion
Mayonnaise and Miracle Whip mixed

Toss together and add bacon right before serving.

BLT Macaroni Salad

Since it is getting to be that time of year again I thought I would start posting some of our favorite salad recipes.

2 C. uncooked salad roni or ditalini
5 green onions, finely chopped
1 large tomato diced
1 1/4 C. diced celery
1 1/4 C. mayonnaise (I always use Miracle Whip)
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 lb. bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl combine macaroni, green onions, tomatoes and celery.

In a small bowl, whisk the mayonnaise, vinegar, salt and pepper.  Pour over macaroni mixture and toss to coat.  Cover and refrigerate at least 2 hours.  Just before serving add bacon.

Pita Bread

I actually really like to make bread. It always tastes so much better (with the exception of Rhodes, who knows what magical powers they hold). I have always meant to try this recipe with regular flour but just never have. I also only use the sesame seeds about half the time. It is good either way.

1 C. Warm water
1T. Dry yeast
1T. Honey
1 t. Salt
1 T. Oil
3 C. Wheat flour
Sesame seeds

Combine water, yeast, and homey. Set aside until yeast is dissolved and rises a little. Add salt and oil. Stir in wheat flour. Let rest, then knead. Let rise until double. Cut the dough in pieces about the size of a lemon and roll into balls. Sprinkle sesame seeds of the rolling board and roll the balls flat to about 1 inch thickness. Turn to get seeds on both sides. Preheat oven and cookie sheet to 450. Place the flattened pieces of dough on the cookie sheet (and remember its hot) Bake 4-5 minutes. While hot cut in half with a sharp knife. If pockets haven't formed slice with a knife while hot.