Cranberry Almond Quinoa Salad

~Tracy Larson

Ingredients:

2 c quinoa

1 c dried cranberries

1/2 c corn

½ c toasted slivered almonds

¼ c red onion

¼ c balsamic vinegar

1 ½ T olive oil

2 cloves of garlic

Directions:

Combine 4 cups of water (I added chicken stock to add more flavor) and 2 cups of quinoa in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer for 15 minutes or until the water is absorbed. Cover and let stand for 5 minutes.

Combine cooked quinoa, dried cranberries, corn, toasted almonds, and onions. Mix well. In a small bowl, whisk together vinegar, oil, and garlic until well blended. Pour over quinoa mixture. Toss until well blended. Chill in refrigerator for at least 30 minutes before serving.

Pasta with Feta and Sun-Dried Tomatoes

~Rachel Godfrey

Ingredients:

1 (16oz.) pkg. bow tie pasta

1/4-1/2 cup olive oil

4 cloves garlic, crushed

3-4 oz. sun-dried tomatoes (I use the ones packed in olive oil from Costco)*

1 (8oz.) tub of tomato basil Feta cheese, crumbled

1 cup Parmesan cheese

1 bunch fresh cilantro, chopped

salt and pepper to taste

Directions:

Cook pasta in salted water. Return to pot and add olive oil, garlic, tomatoes, feta cheese, and Parmesan cheese. Stir in cilantro and salt and pepper. Serve warm, room temperature, or cold. The secret is in stirring in all the ingredients while the pasta is hot or it will clump together.

*If you use the dried tomatoes instead of olive oil packed, soak them in the olive oil while you cook your pasta.

Fruit & Cookie Salad

~Katie Hall

Ingredients:

2 c. buttermilk

1 large package vanilla instant pudding mix

8 oz. cool whip

1 large can mandarin oranges, drained

1 large can pineapple tidbits, drained

1 package E.L. Fudge Striped Cookies

Directions:

1. Mix dry pudding mix and buttermilk

2. Fold in cool whip, oranges, and pineapple

3. Refrigerate at least 2 hours

4. Crumble cookies (I do it in a zip lock bag) and mix in just before serving.

Orange Jello Salad

~Celeste Parks

Ingredients:

6 oz. orange Jello

4.3 oz. lemon Cook & Serve pudding

1 can mandarin oranges, drained

1 pt. whipping cream, whipped (or 12 oz. cool whip)

Directions:

1. Make orange Jello according to directions on package, but use 1 1/2 c. cold water, instead of 2.

2. Make the lemon pudding according to directions on the package.

3. Mix the Jello and the cooked pudding together in a bowl and add drained mandarin oranges.

4. Pour into a 9 x 13 and let set overnight.

5. Top with whip cream before serving (can add more oranges on top for a decorative touch!).