The recipes are Cream Cheese Fruit Salad and Texas Ranch Potato Salad.
The recipes are of course from All Recipes - with my changes.
Cream Cheese Fruit Salad (serves 8)
(**Note - you can use your favorite fruit)
2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
1/2 lemon, juiced
8 ounces fat-free strawberry cream cheese
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 tablespoon ground cinnamon
1 cup fat-free pretzels, broken (I left these out because I didn't have any.)
DIRECTIONS
Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.
Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.
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Texas Ranch Potato Salad (serves 16)
INGREDIENTS
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes
DIRECTIONS
-Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
-In a small bowl, stir together the ranch dressing mix, mayonnaise, sour cream and green onion. -Cover, and refrigerate for about 2 hours to blend flavors.
-Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
-Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes
DIRECTIONS
-Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
-In a small bowl, stir together the ranch dressing mix, mayonnaise, sour cream and green onion. -Cover, and refrigerate for about 2 hours to blend flavors.
-Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
-Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
YUM! they both sound deee-licious!
ReplyDeleteRED POTATOES! That is VERY important. I have had three people bring that up this week! Tis the season.
ReplyDeleteBTW, I learned that if I'm in a pickle and don't have relish (ha!) I can just throw some pickles in the ol' chopper and voila!