Snicker Apple Salad

A fun "salad" perfect for these hot summer days. I like this because it can count as a salad or dessert.:)

Ingredients:
5 large granny smith apples, cut in bite size pieces
1 3 oz. vanilla instant pudding mix
1 cup milk
1 8 oz. cool whip
4-5 regular size snicker bars, cut up.

Mix milk and pudding mix. Add cool whip. Fold in apples & snickers and chill.

Spinach, Apple, and Pecan Salad

This recipe is totally easy and so scrumptious!  I have made it 3 times in the past week for different gatherings and everyone has given me the best compliments.  This is one that you want to add to your favorites!  Yum, yum, yum!

• 2 tablespoons olive oil
• 1 1/2 tablespoons cider vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• apple slices, cut into bite-size pieces (prize slice apples from costco)
• 1/4 cup thinly sliced red onion
• spinach leaves
• 1/2 cup toasted pecans

In a large serving bowl whisk together oil, vinegar, mustard, sugar, salt and pepper.  Just before serving add apples, onion, spinach and pecan.  Toss until well coated with dressing.

{Smart Cooking The Costco Way}

Red Skinned Mashed Potatoes

Looking for a twist on tradition? Want to add something a little different to your Thanksgiving dinner menu? Give this a try, it's a YUMMY family favorite!

6 large red skin potatoes
1 stick butter or margarine
1/4 c. milk
1/4 c. sour cream
6 green onions, chopped (optional)
Shredded cheese (pick your favorite and add to taste.)
Salt and pepper to taste

Wash potatoes thoroughly.
Chop potatoes into medium sized slices, LEAVE the peels on!
Boil for about a half-hour (or until soft.)
Drain off all the water.
Add butter, milk, sour cream, green onions, and cheese.
Whip together well.
Season to taste.
Serve with some shredded cheese sprinkled on top and enjoy!

Sweet Carrot Mashed Potatoes

3-4 large sweet potatoes
2-3 cups of russet mashed potatoes (or instant)
1 cup mashed carrots
½ cup butter

pinch of garlic power

pinch of dried chopped onion
Salt and pepper to you liking
1 tablespoon of sugar ( I used Splenda)

I microwave the sweet potatoes (I think the skins are easier to peel) But you can boil them. Boil until soft. Boil carrots until soft. Boil white potatoes until soft. Peel skin of potatoes and mash all together. Add butter and season to your liking.

I made these for the Culinary Institute and everyone liked them. I kinda made it up as I went along I added the white potatoes because I thought I wouldn't have enough... and I really like the 2 mixed. And I really needed to use the carrots up so I added them too. Enjoy

Thanksgiving Stuffing

1 (14 oz) pkg cubed Stuffing

1 lb ground Sausage

4 Tbsp Butter

1 Onion (chopped)

3 stalks Celery (chopped)

1 can (small) Water Chestnuts (sliced)

1 can Cream of Mushroom Soup

1 can (16 oz) Chicken Broth

2 Carrots (grated)

Sage

Salt & Pepper

• Brown the sausage
• Melt butter and saute celery and onion
• Combine all the ingredients in a large bowl
• If mixture is too dry - add more broth or melted butter
• Season with salt, pepper and sage
• Place in a large casserole dish and cover with foil
• Bake at 350 degrees for 30 minutes