Creamy Cauliflower Salad

Alrighty- now before you write this one off, lemme tell you a bit about the circumstances... First off, I am well on my way out of my first trimester of pregnancy. As most previously pregnant women know, cravings can be killers. You HAVE TO HAVE what you WANT- RIGHT NOW! Well, a few days ago, my craving was for chicken and cream cheese enchiladas. (No worries- I will post that recipe next!) So- I made them for dinner! While the enchiladas were in the oven, I was reminded of a ladies only dinner party I was supposed to be attending. The theme? SALAD. CRAP CRAPITY CRAPUMS! I wasn't gonna be able to have my enchiladas! So I grabbed my salad and ran for the door, wish my husband and two kids happy enchilada eating. I was pretty bummed about having salad for dinner- until I took a bite of this salad. Oh. My. GOSH! This salad is so creamy and yummy and amazing, I hounded the poor woman who brought it until she PROMISED to send me the recipe. When I got home, the recipe was in my email inbox. (Thanks Marilyn!) Now the real kicker? It's main ingredient is one of my LEAST FAVORITE ingredients in the WORLD. I HATE the stuff! So does my husband. And my kids! But we ALL love this salad. It is so good, I actually forced myself to buy a large jar of the gastly ingredient just so I can make this salad more often... Now, on with the recipe.

The ingredients:

3/4 c. miracle whip
1/2 c. ranch dressing
1/4 c. grated parm cheese (you can use the kind you shake from a can, but I used the grated stuff from the deli--either way works)
1/4 c. sugar
1/4 c. chopped red onion
8 oz. crumbled cooked bacon
1 head cauliflower, cut into bite-sized pieces
6 c. torn lettuce

The instructions:

Mix all ingredients but the last two. Once fully incorporated, toss lightly with the cauliflower and lettuce. Serve immediately as the lettuce will wilt the longer the dressing is on it.

YUM YUM YUM YUM YUM!!!

Raspberry Pretzel Salad

What is Thanksgiving without a Jell-o salad? This specific salad is the perfect blend of sweet and salty, crunchy and creamy, with a touch of tart added in!

The ingredients:
Bottom Layer
3/4 c. butter
3 T. sugar
2 c. pretzels, finely chopped or crushed

Middle Layer
1 (8-oz.) brick cream cheese, softened
1 (8-oz.) can crushed pineapple, drained
1/4 c. sugar
1 (8-oz.) carton Cool Whip

Top Layer
2 (3-oz.) pkgs. raspberry Jell-O (or 1 (6-oz.) pkg.)
2 c. boiling water
1 bag frozen raspberries

The instructions:
Melt butter and sugar and combine with pretzels. Press into a 9 X 13 inch pan. Bake at 400* for 5 minutes. Let cool completely. While cooling, combine cream cheese, pineapple, and sugar together. Fold in Cool Whip. Pour over bottom layer and smooth over. Combine Jell-O and water, stir until Jell-O is dissolved. Add frozen raspberries and let sit on the counter until thick but not set (about 5-10 minutes; watch closely). Pour over middle layer and refrigerate until completely set.

(This recipe can be changed up with strawberry jello and strawberries if you prefer)

((Photos coming soon!))

Tradewind Salad

This easy salad is another recent favorite of mine. It will be gracing our Thanksgiving table this year, and many years to come. It is a nice blend of taste and texture. This recipe was given to me by a friend and neighbor. Thanks Haylie!

The ingredients:
1 box (more or less) shell noodles
2 T. butter
1/4 c. brown sugar
1 c. cheese (cubed, diced, or shredded)
1/2 c. grapes (cut in half)
1/4 c. sour cream
1 c. ham (cubed)or chicken (cubed or shredded)
1 c. pineapple tidbits (or chunks)
1/4 c. mayonnaise

The instructions:
Cook noodles. Meanwhile, in a skillet, cook chicken in a tiny bit of butter or oil (or brown ham). In a small sauce pan, combine brown sugar and butter over medium low heat until sugar is dissolved. Drain the pineapple and save the juice. Mix sour cream, mayonnaise, cheese, meat, and grapes. Add pineapple chunks and a splash or two of juice (adjust later to taste). Pour noodle over top and drizzle brown sugar/butter over the top of the warm noodles. Mix well and chill until ready to serve.

(This recipe is great the second day- I would actually suggest you make it the day before and let it chill overnight before serving)

((Pictures coming soon!))