Ingredients

• 1 lb macaroni (or shells)
• 1 1/2 c. mayonnaise
• 2 Tbsp. mustard
• 1/4 c. sour cream
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. sugar
• 1/2 tsp. kosher salt or to taste
• ground black pepper to taste
• 1 c. ham steak cut into small cubes
• 1 c. cheddar cheese cut into small cubes
• 2/3 c. frozen peas thawed
• 3 carrots shredded

Optional mix-ins:

• cucumber peeled and diced
• dill pickles chopped
• tomato diced
• red bell pepper diced
• celery chopped

Instructions

• Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp (see notes below).
• In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
• In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
• Fold in mayonnaise mixture until pasta is well coated.
• Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.

Notes

This is the perfect, traditional macaroni salad. Always a favorite at BBQs, potlucks, and family gatherings! Trust me, it is the best!

Nutrition

Calories: 483kcal | Carbohydrates: 35g | Protein: 15g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 686mg | Potassium: 265mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2895IU | Vitamin C: 12.5mg | Calcium: 168mg | Iron: 1.2mg

1 ½ c. salsa

½ c. mayonnaise

½ can corn

½ can black beans

1 c. cooked, cubed chicken

Optional: lettuce

Combine all ingredients in medium bowl.  Can be served immediately or made a head of time and refrigerated 30 mint to overnight.  Serve over lettuce

Can also include: avocados, tomatoes, cheese, crushed tortilla chips.

Can adjust the salsa to mayo ration.  If you like it creamier use less salsa and add more mayo, just make sure it’s 2 cups.

From The Essential Mormon Cookbook

Vanilla wafer crust:

1 box vanilla wafers, crushed

½ c. butter, melted

Stir crushed wafers and melted butter together.  Pat into a greased 9 x 13 in. pan.  Place in refrigerator or freezer until firm.

1 vanila wafer crust

2 (8 oz.) pkgs. Cream cheese, softened

1 c. powdered sugar

1 c. water

1 (6 oz.) pkg peach flavored gelatin

1 c. cold water

½ tsp. almond extract (optional)

6 large peaches, peeled

¼ c. sugar

Prepare Vanilla Wafer Crust and refrigerate or freeze until firm.  In a large bowl beat cream cheese and powdered sugar together.  Spread over chilled crust.  Refrigerate or freeze until firm. Bring 1 c. water to a boil.  Dissolve gelatin.  Remove from heat and add 1 c. cold water.  Refrigerate until syrupy.  Cut peaches in slices, then sprinkle with sugar.  Place peach slices on surface of chilled cream cheese mixture.  Pour thickened gelatin over peaches.  Refrigerate several hours until set.

Ingredients

2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages raspberry flavored gelatin

2 cups boiling water

2 (10 ounce) packages frozen raspberries

Directions

Preheat oven to 400 degrees F (200 degrees C).

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen raspberries  and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set

Vinaigrette
2/3 c Olive Oil
1/3 c Lemon Juice
4 cloves Garlic
Salt & Pepper to Taste
Mix all ingredients and set aside.

Bread
1/3 c Olive Oil
1 t Garlic Powder
1 t dried Oregano
1 t Salt
20 oz loaf Sourdough Bread
Slice bread into thick slices.  Mix oil, garlic, oregano and salt.  Brush on both sides of the bread.

Shrimp
1/3 c Olive Oil
1/3 c Lemon Juice
1 T coarsely ground Black Pepper
1 lb large or extra large raw shrimp, peeled
Mix oil, lemon juice and pepper.  Add the shrimp and toss to coat evenly.

Salad
2 lg Tomatoes, cored and diced
2 Avocados, peeled, pitted & diced
1 sm Red Onion, diced

Heat grill to medium high heat.  Make Vinaigrette.  Slice bread and brush with oil mixture.  Peel shrimp and toss in the oil and lemon mixture.  Chop tomatoes, avocados and onion. 

Put the bread on the grill and toast for about 2 minutes each side.  At the same time, put the shrimp on the grill and cook until pink and firm, about 2 minutes each side.  Remove from grill.  Cut the bread into bite size pieces. Place in large bowl.  Add shrimp, tomatoes, avocados and onion.  Toss.  Drizzle vinaigrette over salad and toss again.  Serve immediately!

2 bags Slivered Almonds - Saute in 1/2 c Butter and 1/2 c Sugar, then spread out on cookie sheet to cool and seperate.3 bags Baby Spinach Leaves
2 bags Dried Craisins
8 can Mandarin Oranges - drained
1 bag grated Mozzerella Cheese
1 jar Poppy Seed Dressing. 

Mix everything shortly before serving or the spinach will be wilty - YUK!

1 Head lettuce1 Green Pepper - diced
1 c Clelery - Chopped
1 pkg frozen Peas
1 c Mayonnaise
2 T Sugar
1/2 c Shredded Cheddar Cheese
1/2 c Bacon Bits

Prepare in large bowl in order given in seperate layers.  DO NOT TOSS!  Cover and refrigerate 8 hours or overnite.  Makes 8 servings.  Keeps 1-2 days.

1 lb Corkscrew or spaghetti noodles (cooked)1 bunch Green Onions - Sliced
2 Tomatoes - Chopped
1 Cucumber - Chopped
1 small bottle Zesty Italian Dressing
Sliced Olives
Salad Supreme

Mix all ingredients.  Sprinkle in Salad Supreme until desired taste.  Refrigerate.

1 medium Cabbage Shredded
2 pkgs Ramen Noodles, broken up with no seasonings.  Cook drain and rinse.
1 bunch of sliced Green Onions
1 Green Pepper
1 pkg 5.5 ozs slivered Almonds
2 C Cooked Chicken Breast, cut into cubes (or 2 cans of shrimp)

Mix all together in a large bowl.  Pour Sauce over and mix thoroughly. Refrigerate overnight.

Sauce

1 C Oil
6 T Seasoned Rice Vinegar
4 T Sugar
2 t salt
1 t Pepper
2 t Accent

Mix until sugar disolves.

1 small package Lemon Jello
1 small package Lemon Pudding (the kind you cook)
2 Egg Yolks
1/2 C Sugar
3 C Water

In a sauce pan over medium heat cook the above ingredients until thick.  Chill overnight. 

Add to that:

8 ozs Cool Whip
2 cans Chunk Pineapple
2 cans Fruit Cocktail
2 Apples
2 Bananas
1 Bunch Grapes

Stir and serve.  Keep refrigerated.

2 Chicken Breast, cubed and cooked
2 boiled Eggs, chopped
1/2 Stalk Celery, chopped
1 Large slice of Onion, chopped
1/8 Red Pepper, chopped
1/8 Green Pepper, Chopped
2 Baby Shredded Carrotts
Garlic Salt
Onion Salt
Pinch of Sage and Thyme
1/3 C Mayonnaise
2/3 C Ranch Dressing

1 8 3/4 Can Kidney Beans
1 8 oz can Wax Beans
1 8 oz can Green Beans
1/2 c chopped Onion
1/2 C chopped Green Pepper
1/2 CVinegar
3 T Sugar
3 T Water
1 T Salad Oil
1 t Celery seed
1 Clove Garlic Minced

In medium bowl, combine beans, onions and green pepper.  For dressing, in screw top jar, combine remaining ingredients.  Shake well.  Add to beans.  Cover and chill 24 hours, stirring often.