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.

16 ounce bowtie pasta, cooked and drained in cold water

1 7 ounce jar sun-dried tomatoes in oil, drained

1 red bell pepper, diced

1 6.5 ounce can sliced olives,

1 cup spinach

¼ cup basil, chopped

½ cup grated parmesan cheese

Dressing:

¾ cup olive oil

2 tablespoons white vinegar

2 tablespoons water

1 teaspoon salt

1 teaspoons sugar

1 teaspoon dry oregano

1 teaspoon dry basil

1 clove garlic

black pepper to taste

In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.

To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.

Drizzle the dressing over the pasta salad and chill.

3 lb. baby red potatoes (halved or quartered if large)

Kosher salt and freshly ground black pepper

3/4 c. chopped dill pickles, plus 5 tablespoons brine

2 tbsp. red wine vinegar

3 celery ribs, chopped

1/4 c. chopped fresh flat-leaf parsley

3/4 c. mayonnaise

Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.

Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.

Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.

1 bunch broccoli (approx. 1lb)

2 tablespoons extra virgin olive oil

2 tablespoons wine vinegar

2 teaspoons Dijon mustard

1 garlic clove, minced

1⁄4 teaspoon salt

1⁄4 teaspoon ground pepper

1 cup crumbled feta cheese

1 cup grape tomatoes or 1 cup cherry tomatoes, halved

1⁄2 cup very thinly sliced red onion

Cut broccoli into florets.

Pour enough water into saucepan to come 1 inch up side and bring to boil.

Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.

Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.

Add broccoli, feta cheese, tomatoes and onion.

Toss to coat.

3 cups fresh or thawed frozen cranberries, chopped

1 can (20 ounces) unsweetened crushed pineapple, drained

2 cups miniature marshmallows

1 medium apple, chopped

2/3 cup sugar

1/8 teaspoon salt

2 cups heavy whipping cream

1/4 cup chopped walnuts

In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

3 cups fresh or thawed frozen cranberries, chopped

1 can (20 ounces) unsweetened crushed pineapple, drained

2 cups miniature marshmallows

1 medium apple, chopped

2/3 cup sugar

1/8 teaspoon salt

2 cups heavy whipping cream

1/4 cup chopped walnuts

1. In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.
2. To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

2 cans whole corn, drained

½ cup celery, chopped

½ cup green onions, sliced

¾ cup mayonnaise

¾ cup sour cream

4 cups pepper jack cheese, grated

1 9¾ oz bag of Chili Cheese Fritos®

Additional sour cream for topping, optional

• Preheat oven to 350° and spray an 8 x 8 baking dish, or a casserole dish, with a non stick spray. Set aside.
• Drain corn and add to a large mixing bowl.
• Stir in celery, green onions, mayo, sour cream and cheese. Stir until everything is mixed well.
• Pour into prepared baking dish and cook for 30 minutes.
• Remove from oven.
• Stir in bag of coarsely broken up chili cheese Fritos® right before serving.
• Top with a spoonful of sour cream, optional.

1 cup uncooked orzo

1 cup frozen whole-kernel corn, thawed and drained

12 cherry tomatoes, quartered

3 green onions, sliced

1 (15-ounce) can black beans, rinsed and drained

1/4 cup low-fat buttermilk

3 tablespoons chopped fresh cilantro, divided

3 tablespoons fresh lime juice

2 tablespoons light sour cream

2 tablespoons mayonnaise

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

2 garlic cloves, crushed

1 peeled avocado, cut into 8 wedges

1 tablespoon chopped fresh parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Serve immediately, topped with tortilla strips.

1,  15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

2,  5- to 6-ounce cans water-packed chunk light tuna, drained and flaked

1 large red bell pepper, finely diced

½ cup finely chopped red onion

½ cup chopped fresh parsley, divided

4 teaspoons capers, rinsed

1½ teaspoons finely chopped fresh rosemary

½ cup lemon juice, divided

4 tablespoons extra-virgin olive oil, divided

Freshly ground pepper, to taste

¼ teaspoon salt

8 cups mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.

Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.

Add salad greens; toss to coat.

Divide the greens among 4 plates.

Top each with the tuna salad