Strawberry Spinach Salad

Ingredients:

strawberries
bag of baby spinach
sliced almonds
raspberry vinaigrette dressing (store bought)

Directions:

1. Rinse spinach.
2. Remove caps from strawberries and rinse.
3. Use egg slicer to slice strawberries.
4. Layer salad (choose the amount you want for each layer)

spinach
sliced strawberries
sliced almonds

5. Drizzle dressing on top of salad.

Fresh Broccoli Salad

I found this delicious Fresh Broccoli Salad at one of my favorite"go to" recipe websites... All Recipes.

Here's my easy version...we love it!

2 heads fresh broccoli, cut into small pieces
1 medium red onion, chopped
3/4 bag Oscar Mayer bacon pieces (not bits)
3/4 c. raisins
3/4 c. sliced almonds

Dressing:
1 c. mayonnaise
1/2 c. sugar
2 TBSP. white wine vinegar

Directions:
1. Blend all dressing ingredients until smooth.
2. Stir everything together (including dressing)
3. Refrigerate.

BLT Pasta Salad

Ingredients:
16 oz. box pasta (I use medium shells.)
1 1/2 bags pre-cooked Oscar Mayer bacon pieces
2 cups ranch dressing (Light ranch is good too.)~ may need a little more if dry
1 small onion, chopped
2 tomatoes, chopped
1 - 2 heads chopped Romaine lettuce

Directions:
1. Cook pasta according to box directions, and drain.
2. Mix all ingredients together for a tasty summer pasta salad.

Decadent Peanut Butter Pie

First, let me give credit where credit is due. I found this recipe at www.recipezaar.com, but I have made a few revisions to make it work for me. This pie is soooo easy to make! I have made this pie in a regular size Oreo pie crust, and I have made it in small tart size graham cracker crusts. It makes 18 tarts. What a fun dessert to serve at a party!

Ingredients:
1 chocolate Oreo pie crust
1 cup creamy peanut butter (I prefer Jif.)
8 oz. cream cheese, softened
1/2 cup sugar
12-16 oz. Cool Whip (I use 12 oz. for reg. size pie & 16 oz. for tarts.)
11 3/4 oz. hot fudge topping

Directions:
1. In a medium bowl, beat together peanut butter, cream cheese and sugar.
2. Gently fold in 3 cups Cool Whip.
3. Spoon mixture into prepared pie shell, and smooth mixture to edges of pie.
4. Reserve 2 Tablespoons hot fudge topping and microwave the remainder for 1 minute. Then stir.
5. Spread hot fudge topping over pie to cover peanut butter layer.
6. Refrigerate until serving time.
7. Just before serving, spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers.
8. Place reserved 2 Tablespoons hot fudge topping in a small baggie and knead for a few seconds.
9. Cut tiny hole in corner of bag and drizzle over pie.
10. Repeat with 2 Tablespoons peanut butter, drizzling in opposite direction of hot fudge topping.

No-Fail Strawberry Pie

Ingredients:
1 cup sugar
1 1/2 cups water
2 1/2 tablespoons cornstarch
3 oz. pkg. strawberry jello
1 pint strawberries
1 baked pie shell
Directions:
1. Stir together sugar and cornstarch in sauce pan.
2. Add water.
3. Cook on medium until thick.
4. Add jello and cool completely.
5. Placed rinsed/trimmed strawberries in baked pie shell.
6. Pour cooled jello mix on top.
7. Put in refrigerator 2 hours.
8. Serve with whipped topping.