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Caramel Apple Snickers Salad

1 (5 ounce) package Instant vanilla pudding mix
1/2 cup milk
1 (16 ounce) container Cool Whip thawed
3-4 medium Golden delicious apples, chopped bite-size pieces
5 Snickers candy bars, chopped bite-size pieces
1/2 cup caramel sauce

In a large bowl, stir together the vanilla pudding mix and milk with a whisk.
Fold in the cool whip, with a spatula, until thoroughly combined.
Stir in the chopped apples and snickers candy bars.
Drizzle the top with caramel sauce.
Cover, and chill salad in the fridge 1 hour before serving.
This dessert does need to chill for about an hour before serving. If you want to make sure the
Snickers bars don't get too hard while chilling, just toss them in just before serving.
Feel free to switch up the candy bars you use. This recipe works with just about any chocolate
candy bar. Take 5 candy bars are also delicious in this Or even Whatchamacallits.
You want a tart apple in this recipe. It helps balance out the sweetness of the other ingredients.

Dill Pickle Pasta Salad

8 ounces rotini

⅓ cup sour cream

⅓ cup mayonnaise

3 tablespoons pickle juice from the jar

1-3 teaspoons hot sauce, such as Frank’s

¼ teaspoon salt

¼ teaspoon ground pepper

½ cup thinly sliced celery

½ cup chopped red bell pepper

½ cup chopped dill pickles

¼ cup finely chopped red onion

3 tablespoons chopped fresh dill

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water.


Meanwhile, whisk sour cream, mayonnaise, pickle juice, hot sauce to taste, salt and pepper in a large bowl. Add celery, bell pepper, pickles, onion, dill and the cooked pasta. Toss to coat well. Let stand for at least 10 minutes, stirring once or twice, before serving.

Caesar Pasta Salad

1 cup mayonnaise

1/3 cup sour cream

1 clove large garlic pressed

2 tablespoons lemon juice

2 anchovies finely minced

1 teaspoon Worcestershire sauce

1 pound penne pasta cooked until al dente and rinsed with cool water

6 leaves large Romaine lettuce thinly sliced

1 1/2 cups grape tomatoes

1/2 cup finely shredded Parmesan cheese

1/2 teaspoon ground black pepper

2 grilled chicken breasts diced

1 1/2 cups croutons

In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

Toss half of the dressing with the pasta and refrigerate for 30 minutes.

Mix in remaining ingredients including the remaining dressing and serve.

Mexican Coleslaw

Servings 8 -10

1 14 oz. bag coleslaw mix

½ c. red pepper diced

½ c. black beans rinsed and drained

½ c. grilled corn

½ c. minced cilantro

1 jalapeno seeds removed and finely diced

¾ c. mayo

¼ c. sour cream

½ package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

Summer Corn Salad

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. extra-virgin olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Toss all ingredients together in a large bowl, then season with salt and pepper.

Classic Pea Salad

2 lbs frozen peas, thawed

½ c red onion, diced

1 ½ c cubed mild cheddar cheese

8 slices bacon, cooked, cooled and crumbled

½ c sour cream

3 T mayonnaise

1 T apple cider vinegar

1 T sugar

Salt and pepper

In a large bowl combine peas, onion, bacon, cheese and salt and pepper.

In a small bowl combine sour cream, mayo, vinegar and sugar.

Add the dressing to the pea mixture and toss to combine.

Refrigerate 30 minutes.  Serve cold.

Asian Pasta Salad

¾ c lime juice

3 Tbsp olive oil

3 Tbsp sesame oil

3 Tbsp soy sauce

3 Tbsp minced fresh ginger

3 garlic cloves, minced

1 Tbsp sugar

1 ½ lbs boneless chicken breasts

12 oz uncooked angel hair pasta, broken.  Cooked according to package directions

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium cucumber, peeled and chopped

¼ c minced fresh parsley

2 green onion, sliced

¼ tsp crushed red pepper flakes

Combine first 7 ingredients.  Pour ¼ c of marinade into a shallow dish, reserve remainder.

Add chicken, turn to coat.  Refrigerate 30 minutes.

Drain chicken, discard marinade.  Grill chicken until the internal temp reaches 165*.

Combine remaining ingredients with reserved marinade.  Cut chicken into 1 in slices.

Add pasta and chicken to vegetables, toss to coat.  Refrigerate until serving.

Summer Corn Salad

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 mayonnaise

1 clove garlic, finely chopped

3/4 tsp Italian seasoning

8 ears corn-on-the-cob* or thawed, frozen corn kernels

1 small red onion, halved and thinly sliced

12 cherry tomatoes, quartered

1 small zucchini, finely chopped

1/4 cup chopped fresh basil leaves

Summer Corn Salad

Combine vinegar, olive oil, mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.

Bring large sauce pot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.

Spring Salad

12 slices bacon

2 heads fresh broccoli, florets only

1 cup chopped celery

1/2 cup chopped green onions

1 cup seedless green grapes

1 cup seedless red grapes

1/2 cup raisins

1/2 cup blanched slivered almonds

1 cup mayonnaise

1 tablespoon white wine vinegar

1/4 cup white sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.  OR  Put on a baking sheet into a cold oven.  Turn oven to 375*.  Check after 10 – 15 minutes.

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Pineapple Pretzel Salad

For the topping:

1 C coarsely chopped pretzels

⅓ C sugar

½ C butter, melted

For the salad:

8 oz cream cheese, at room temperature

½ C sugar

8 oz Cool Whip

20 oz can pineapple tidbits, drained

For the topping:


Preheat oven to 400 degrees.

Mix melted butter and sugar together.

Stir in pretzels.

Spread in a 9 x 13 pan and bake for 7 minutes.

Stir to break it up and cool completely.


For the salad:

Cream together the cream cheese and sugar until well mixed.

Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.

Chill 2-3 hours.

Add pretzel mixture right before serving.