Sunday, September 18, 2016

Fiesta Ranch Salad

1 12 oz. pkg. twist noodles          1 pkg. fiesta ranch dip
1 can garbanzo beans
1 can kidney beans
1 can corn
1 can olives
1/2 purple onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups buttermilk
2 cups mayo
diced tomatoes
diced avacado
cheddar chesse, shredded
bag of Fritos

Boil noodles, drain. Drain beans and rinse. Do not drain corn. Add beans and corn to noddles.
Add onions, peppers, and olives. Make dressing by combining buttermilk, ranch packet,and mayo.
Pour half over noddles and refrigerate 4 hrs. Just before serving add tomatoes,avacado, cheese
and the rest of the sauce. Toss together. Add fritos.  Made this for Grandma Beths birthday party.

Strawberry Pecan Pretzel Salad

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup butter, melted
2 cups diced strawberries or peaches
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
8 oz. whipped topping

Mix together pretzels, pecans, brown sugar and melted butter. Spread in jelly roll pan (pan with sides)
and bake at 400 degrees for 7 min. Allow to cool and then break into small pieces. Beat together soft cream cheese, sugar and vanilla.Fold in whipped topping. Before serving, stir in  diced fruit and pretzel, pecans mixture into the cream cheese mixture. This salad was served at Grandma Beths birthday party.