Tysha Woods Carroll

Rainbow Pasta Salad

1 box of tricolored noodles

¼ pound of cheese, cubed

¼ package of cubed ham

½ red, orange, yellow, and green peppers

½ head of broccoli

½ cucumber

3 large carrots

1 bottle of Brianna’s Poppyseed Dressing

Instructions:

            Cook noodles normally, drain, and put in refrigerator to cool down Cut vegetables into small bit size pieces. Cut the cheese into bit sized cubed pieces. Combine everything but the dressing with the noodles. Put in the dressing mixing it thoroughly. Chill in fridge until ready to serve.

Yogurt Salad

16 oz of strawberry yogurt

16 oz of cool whip

4 oz of frozen strawberries and raspberries

Instructions:

            Mix yogurt and cool whip together. Fold in the strawberries and raspberries, adding some of the frozen fruit juice.

Fruit Pizza

16 oz tube of toll house chocolate chip cookie dough

1 small can of mandarins

6 fresh strawberries

Chocolate syrup for garnish

Frosting

4 oz cream cheese

4 oz cool whip

½ cup powdered sugar

1 tsp vanilla

2 TBSP milk

Instructions:

            Cook cookie dough in 9” round pie tin as directed on tube. Let cookie dough sit 15-20 minutes or until cooled. Mix frosting ingredients until semi thick consistency with electric hand mixer. Put frosting on top of cookie. Slice the strawberries. Decorate the cookie and frosting with the mandarins and strawberries as desired. Add chocolate syrup on top. Put in fridge until ready to serve.