Snickers Salad

I posted about the Sickkers Salad so I guess I should post the recipe. This one came out of my Betty Houston recipe but the one my friend made did not have has many candy bars. There were actually 2 submissions to the same book the other had a can of crushed pineapple and 1/2 c. peanuts. I guess it is all a matter of taste.
5 apples cubed
6 regular size Snickers bars cut in small pieces
8 oz cool whip
Combine all ingredients and chill until serving time.

Raspberry Salad

After we had lived here about 5 years my Aunt Joan and her daughter Cheryl and her family moved about 45 minutes south of us. Her sister Gail soon followed with her family. We went from having no family in the area and being 'holiday orphans' to having family that we love to visit, play games, eat, and do many things with. It has been a great blessing. It also helps that Cheryl is a great cook. This is a recipe that she prepares for holiday gatherings.

Raspberry Salad
2 1/2 c chopped pretzels
3 Tbsp powdered sugar
1 c. butter melted
Mix together then bake in 9x13 pan @ 350 for 10 minutes
Cool at least 1 hour

8oz cream cheese, softened
1 egg
1 c powdered sugar
8 oz cool whip
Mix together 1st 3 ingredients then fold in coll whip. Pour on to cooled pretzel mix. chill for at least 90 minutes in fridge.

2 c. boiling water
1 6oz pkg. raspberry Jell-o
Stir until completely dissolved.
3-16 oz bags frozen raspberries
add to Jell-O . Stir until it starts to set. Pour over cream cheese mixture. Refrigerate for at least 6 hours. Overnight is best.

Spinich Salad w/ Mustard Poppy Seed Dressing

I have made this often and get lots of requests for the recipe. Recently I made it for a funeral luncheon and had a request for it. I serve it with a spinach salad that has things like, spinach, red onions, cucumbers, Swiss cheese and bacon bits. It can be served with any combination of veggies the trick to making it great is to make sure all the veggies are dry. I use a salad spinner to help get the water off.
Ingredients:
3/4 Tbsp. Poppy seeds
3/4 C. oil
3/4 Tbsp. grated red onion
1 Tbsp. mustard
1/3 C. white vinegar
1/3 C. sugar
3/4 tsp. salt

Directions:
Zip in the blender and refrigerate