Rainbow Jello

Ingredients:
1 small box red jello
1 small box orange jello
1 small box yellow jello
1 small box green jello
1 small box blue jello
1 small box purple jello
1 tub cool whip (regular size)

Directions:
Mix the first layer of jello according to the speed set directions on the box. Pour 2/3 of the mixture into your pan or spoon into containers. Place the jello in the refrigerator until it is pretty set. This shouldn't take much longer than 20 minutes or so. Mix the remaining 1/3 of jello with 1 cup or so of cool whip. Pour this over your pan or into your containers. Put mixture back into the refrigerator until this layer sets. Repeat this with all the boxes of jello until you have all the layers dished out.  This should make a 9x13 pan although I haven't tried it like this.

Previously I used 1 large box of each color (plus 1 small box of the color and whip cream layer) and I made 40 individual servings plus a large 11x13 pan full.

Tip: If you are using a container and it is larger on the top than on the bottom, get 2 boxes of jello of the last 2 colors because you will need more of this flavor to get the same even layer.

Time to Make: a little bit of mixing time, a lot of waiting time for the layers to set up. If you have a day to wait around at home and do this that would be great.
Difficulty: Easy
Recipe Origin: internet somewhere

Layered Jello

Ingredients:

For Red, White, and Blue Jello (in above picture):
2 large boxes blue jello - 6 ounce size
1 large box of lemon jello - 6 ounce size
1 large box of red jello - 6 ounce size
1 large tub of cool whip - 16 ounce size
20 clear plastic cups (smaller in size)
cookies for decoration (optional)

Directions:
First mix the red jello according to the directions on the box. Put 1/3 cup of jello in each cup. Refrigerate until set. Then mix up the lemon jello according to the directions on the box. Chill until the jello is cool and set slightly (about the consistency of egg whites). Add the cool whip to the cooled jello and stir till blended. Add 1/3 cup of the mixture on top of each red layer in the jello cups. Refrigerate until set. Mix up the 2 boxes of blue jello according to the directions. Add 1/2 cup of jello to each jello cup and refrigerate until set. Top with left over cool whip and a cookie or fruit.

*Tip: My measurements for adding jello to the cups may not be completely accurate for every cup. Just try to get the stripes even. If the cup is wider on the bottom than it is on the top, you'll need more red jello than this recipe calls for.

Difficulty: easy
Time to make: most of a day, but its all in the waiting for the jello to set
Recipe Origin: http://www.glorioustreats.com/2010/06/festive-4th-of-july-treats.html

Taco Salad

Ingredients:
1 lbs ground beef, cooked and drained
1/2 an envelope dry onion soup mix
3/4 cup water
1 medium head of lettuce, chopped (about 4 cups)
1 large tomato, chopped
1 small onion, diced
1/4 cup green pepper, chopped
1/2 cup black olives, chopped
1 cup sharp cheddar, shredded
1 - 6 ounce pkg corn chips
Thousand Island dressing

Directions:
In a large pan, cook and drain the ground beef. Add the onion soup mix and water and cook for about 10 minutes over med heat.
Meanwhile, chop the head of lettuce and place it in a large bowl. Add the tomato, onion, green pepper, black olives, and cheese. Finally add the ground beef and corn chips and stir till ingredients are mixed. Serve topped with Thousand Island Dressing.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Sweet Pork Salad

Ingredients:
Pork ingredients:
1 medium picnic pork roast
1 cup mild salsa
1 cup brown sugar

Salad ingredients:
flour tortillas
cheddar cheese, shredded
black beans, warmed
white or brown rice, cooked
lettuce
pico de gallo
guacamole
Fresco cheese crumbles
crispy tortilla strips
Tomatillo Ranch Dressing

Directions:
To make the pork, brown the pork roast and place it in a crock pot. Add the salsa and brown sugar and cook for 4-8 hours. To make the salad, warm a flour tortilla and top with cheddar cheese. Then top with pork, black beans, rice, lettuce, and the other ingredients. Top with the dressing.

Difficulty: Medium
Time to Make: 45 minutes prep time plus a few hours for the roast to cook
Recipe Origin: Nancy and Tricia

Raspberry Apple Jello Salad

Ingredients:
1 large pkg raspberry jello
2 cups raspberries
1 pkg dream whip, prepared
3 ounces cream cheese, softened
1/4 cup powdered sugar
1 apple, chunked into tiny pieces

Directions:
Prepare the jello according to the directions on the package. Add the raspberries to the jello and chill till the jello is fully set. In a small bowl, combine the dream whip, cream cheese, and powdered sugar. Mix ingredients till slightly lumpy. Mix in the tiny apple chunks and stir again. 30 minutes before serving, top the jello with the cream cheese mixture.

Difficulty: Easy
Time to Make: 10 minutes prep time plus a few hours chill time
Recipe Origin: Mom

Potato Salad

Ingredients:
6 medium potatoes
3 hard boiled eggs
6 green onion stalks, diced
4 celery stalks, diced
1 cup mayonnaise
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper

Directions:
Peel and boil the potatoes until they are tender. Chop the potatoes and put them in a large bowl. Combine all the other ingredients with the potatoes and stir till well blended. Chill salad in the refrigerator until serving.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Wallace Manning (Grandpa)

Macaroni Salad

Ingredients:
4 cups macaroni, cooked and drained
1 cup ham, diced
1/2 cup celery, diced
1/2 cup pickle, diced
1/4 cup pickle liquid
4 hard boiled eggs, chopped
1 cup cheddar cheese, diced
1 cup mayonnaise
1/4 cup mustard

Directions:
Cook and drain the macaroni and run under cold water until it is cooled. In a large bowl, combine all the ingredients and stir till well blended. If salad is too dry, add more mayonnaise.

Difficulty: Easy
Time to Make: 30 minutes
Recipe Origin: Mom

Lemon Fruit Salad

Ingredients:
1 - 4 ounce pkg instant lemon pudding mix, prepared
1 large can of fruit cocktail
2 sliced bananas
strawberries, sliced
blueberries
raspberries
apples, sliced

Directions:
In a large bowl, prepare the pudding mix according to the directions on the box. Add any of the fruit that you want and mix the salad well. Serve immediately.

Difficulty: Easy
Time to Make: 20 minutes
Recipe Origin: Mom

Holiday Fruit Salad

Ingredients:
2 bananas, chunked
2 Golden Delicious Apples, chunked
2 Gala Apples, chunked
1 pineapple, chunked
2 pears, chunked
2 oranges, chunked
2 cups grapes
2 - 6 ounce containers of raspberry yogurt
1/4 cup sweetened condensed milk
walnuts (optional)

Directions:
In a large bowl, combine all the ingredients and stir till well blended. Chill in the refrigerator until serving.

Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom

Easy Pasta Salad

Ingredients:

4 cups of tricolor pasta, cooked and drained

1 bottle of zesty italian dressing

Topping choices:

black Olives

pepperoni slices

cubed cheese

broccoli chunks

carrot chunks

feta crumbles

chunked tomatoes

chunked green peppers

chunked cucumbers

cubed ham, turkey, or chicken

diced red onions

Directions:

Cook and drain pasta. Run pasta under cold water till cooled, drain it, and place it in a large bowl. Add any combination of the ingredients to the pasta. Stir until the dish is evenly blended. Pour the entire bottle of italian dressing over the pasta and stir again until everything is evenly coated.

Difficulty: Easy

Time to Make: about 30 minutes

Recipe Origin: unknown

Cole Slaw

Ingredients:
1 small head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup mayonnaise
2 Tbsp. sour cream
2 Tbsp. grated spanish onion (optional)
2 tsp. celery salt
2 Tbsp. white vinegar
2 Tbsp. sugar (or to taste)
1 Tbsp. dry mustard
Salt and Pepper (to taste)

Directions:
Combine the shredded cabbage and carrots in a large bowl. Combine all other ingredients in a large bowl and whisk till well blended and smooth. Taste for seasoning. Add mayo mixture to the cabbage and carrots and stir till evenly coated.

Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Bobby Flay (off of Food Network)

Chicken Salad

Ingredients:
18 ounces cooked chicken, diced
1 + 1/2 cups cheddar cheese, grated
3 stalks celery, diced
1 bunch green onions, diced
1 cup mayonnaise
seasoned salt, to taste

Directions:
Combine all ingredients in a large bowl and stir till well blended. Serve over croissants, rolls, or by itself.

Tips: For variety, add sliced black olives, green grapes, or diced tomatoes.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Nancy Drury