Fruity Cool Whip Salad

This fruity salad is perfect for the upcoming summer months! It's so quick and takes so little time to make. All you need is:
1 Thawed carton of  cool whip
1 Small package of your favorite dry package of Jello. I personally like raspberry or cherry, but you can use whatever tickles your fancy
1 Can of drained fruit. I prefer crushed pineapple or cut up fresh strawberries.
(You can use orange jello mix with mandarin oranges) 2 Cups of mini marshmallows
Mix this all together and watch the colors all come together as a perfect blend of a fruity and creamy treat. -Laurel

Mango Chicken (Better than Cafe Rio's)

Easy Mango Chicken-This is a crock pot favorite!  It can be shredded and served over rice or on top of cut up romaine lettuce and tomatoes and shredded cheddar cheese, or in a taco shell (hard or soft).  This is a family pleaser!!!~Mom

Throw into your crock pot the following:
1 bag of frozen chicken breasts (6-8)
2 cups of already prepared mango salsa (Costco has the best) but local stores carry mango salsa in their fresh salsa aisle (refrigerated)
1 cup of brown sugar
Cook on high for at least 4 hours or on low for 6-8 hours.  Shred the chicken with two forks.

The Ultimate Girl Salad

Since my husband went hunting this weekend, I decided to break out the chick food.....salad. Me and my little girls really like salad, but I don't serve it too often because we get complaints from the hubby that it's not "meaty" enough. We enjoyed every last bite. However, this salad is NOT COMPLETE unless it is served with Newman's Own Sesame Ginger salad dressing. Oh my gosh, it is so good I could eat it as soup (not really, but you get the picture).- Christine

There is something so wonderful about this particular combination of salad ingredients.  Use your own proportions.

The Ultimate Girl Salad

1 head of romaine lettuce, chopped and rinsed
matchstick carrots
purple cabbage, sliced
grilled chicken breast, cubed
slivered almonds
mandarin oranges
shredded cheese

Toss together. Enjoy.

Cornbread Salad

I found this out of a magazine a few years ago, and thought I would try it because it looked unique. Ever since, its been a regular at our house. We love it.If you layer the ingredients in a glass bowl, it shows off all the pretty colors too. -Christine


Cornbread Salad

Half of a pan of cornbread, crumbled (see recipe below)
6 green onions, chopped
1 can corn, drained
1 can pinto beans, drained
3/4 c. mayo
3/4 c. sour cream
2 tomatoes, chopped

1/2 c. shredded cheese.

1 pound of taco seasoned ground beef, cooked (optional)

Sprinkle the crumbled cornbread on bottom of serving bowl. Layer with onions, corn, and beans. In a small bowl, combine mayo, sour cream. Spread over veggies. Sprinkle with cheese and tomatoes. Serve   chilled or warmed through (depending on your taste!)

Moist Cornbread


1/2 cup melted butter
1 cup sugar
4 eggs
2 1/2 cups of buttermilk
1/2 tsp. baking soda
2 tsp baking power
1 cup cornmeal
3 cups flour
1 tsp salt

Preheat oven to 350 degrees. Spray a 9x13 baking dish (glass works best). Beat butter and sugar in large mixing bowl. Beat in the eggs. Stir in the buttermilk. In a separate bowl, combine all the dry ingredients. Stir the dry ingredients in with the butter/sugar mixture. Pour in baking dish and bake for 15 minutes.