Archive for the ‘Salads’ Category

This is the other salad I made for baptism. I figured the Cashew Chicken Rotini Salad had enough “weird” stuff in it I better make another one that was kid friendly and hubby friendly! I don’t know how you consider grapes and cashews weird but he certainly does.

This salad, can you really call it a salad, is the real question I do believe. Anyways I’ll skip that discussion for another time. This has been a staple in our house and for get togethers for a long time. It’s one of my mom’s “go to” salads when she needs to bring out to a family outing or potluck. It’s super easy and everyone always seems to love it.

It’s your lucky day. I’ve decided to share it with all of you! If you are looking for something kid friendly to whip up and need it to be a hit, this is your salad!

Strawberry Topioca Salad
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1 box tapioca pudding
1 box vanilla pudding
3 c. water
1 (.3 oz) pkg strawberry jello
12 oz Cool Whip
1 c. strawberries, cut up

1. Mix tapioca and vanilla puddings. Add water. Bring to a boil, stir constantly until thick. About 3-5 minutes. Add strawberry jello. Cool.

2. When it is cool add cool whip and strawberries. Mix well.

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This salad would be the perfect 4th of July side dish!

I made this last weekend for Kinzee’s baptism. I needed two different salads to make and this was one of them. I’ll share the other one with you soon!

We had a wonderful day for Kinzee’s baptism. It was gorgeous out. A true gift from God. Bless my mom’s heart she hosted the dinner after baptism. My house is the size of peanut and we all love each other but we would have had to sit on each other’s lap to all fit in it! She made the famous Sweet ‘n’ Sour Meatballs and they were hits. If you haven’t checked out this recipe you must!

I think this salad was also a hit because my sister-in-law asked after dinner, “Hey, is this going on your blog?” I love it when when I get asked for recipes to go on my blog!

Cashew Chicken Rotini Salad
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1 (16 oz) pkg rotini
4 c. cubed chicken
1 c. seedless green grapes, halved
1 c. seedless red grapes, halved
1 (5 oz) pkg dried cranberries
1 c. ranch salad dressing
3/4 c. mayonnaise
2 c. salted cashews

1. Cook the pasta according to packaged directions. Drain pasta and rinse in cold water.

2. In a large bowl combine chicken, grapes and cranberries. Add pasta.

3. In a small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.

4. Just before serving stir in cashews.

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Vanilla Pudding

This recipe comes from when I was in about 5th grade and in 4-H. Each month at the meetings a few kids had to do “demonstrations”. My friend, Lucy, made this pudding and we have been hooked ever since. It’s soooo easy and so yummy.

Young and old love this recipe. My niece is in love with it and so is my hubby and her daddy likes it too. It’s great plain but we found out while camping that if you throw a few strawberries in it right before you eat it that makes it super yummy!

Excuse the picture…I made this when the hubby had his wisdom teeth out and he was not waiting patiently for me to serve him a bowl of this!

Vanilla Pudding
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2 boxes instant vanilla pudding
1 container Cool Whip
4 cups milk

1. Mix pudding and milk together. Let sit until it is thick. Add Cool Whip and mix together.

2. Enjoy!

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Cashew Coleslaw Salad

Is this week over yet so we can have a long weekend? It’s a whirlwind of a week around my house and I can’t wait till it’s over. I looked at the hubby last night and asked when did life get so busy? Something has got to go. He informed me his life isn’t so busy he just works a lot. I can’t say he doesn’t. He’s a carpenter and owns his own business along with his older brother and living in the great land of Minnesota you have to make the days count when you have good weather! It’s so busy that I’m eating lunch and posting this over my noon hour because I knew you had to have this recipe in case you are looking for a great salad for the holiday weekend. Tonight we have a “cook-out” fundraiser for our Relay for Life team. Relay for Life is near and dear to our hearts. My hubby’s mother passed away from cancer a few years ago and my grandpa passed away from cancer. We have a Relay for Life team every summer and I also serve on the county Relay for Life committee. If you would like to donated to our team please follow this link. I would appreciate any help that you give in the fight against cancer! On to the recipe that I am sharing with you. This is one of my favorites and also my wonderful mother’s favorite. We were just talking about how we wait for special events so we can make this and eat it too. It’s a little bit of a twist on just plain coleslaw and it adds a special crunch to it. I’m all about the crunch! This would make a perfect salad to bring to your 4th of July picnics this weekend! Enjoy!

Cashew Coleslaw Salad
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1/3 c. sugar
2 c. Miracle Whip
1/2 head cauliflower, cut up
1 bag coleslaw
1 c. cashews

1. Mix sugar and Miracle Whip. Add coleslaw and cauliflower.

2. Right before serving add cashews and Bacos.

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English Trifle

This is my potluck creation that I came up with! I knew I wanted to use my Trifle Bowl that my parents gave me for a birthday present many years ago and I found it again when I was cleaning out our closets after our basement project. I’ve never used it even though I think it’s the cutest bowl ever. I also knew that I wanted strawberries in it because my wonderful hubby love strawberries. I thought that I had this recipe tucked away that would be perfect for it in my folder of “I should try recipes”. So I started going through that and actually found some other recipes to try. Always a good thing. This recipe isn’t quick but it’s not hard, just takes a little bit of time to put it all together. Trust me it’s well worth the effort! Enjoy!

English Trifle
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1 package (3 oz) strawberry gelatin
1 c. boiling water
1 c. cold water
1 prepared angel food cake (8 oz), cut into cubes
1 c. mashed strawberries
1 tsp sugar
1 can (8 oz) unsweetened pineapple chunks
1 c. sliced firm bananas
2 c. sliced fresh strawberries
2 c. cold fat-free milk
1 package (1 oz) vanilla pudding mix
1 carton (8 oz) frozen Cool Whip, thawed
1/4 c. slivered almonds, toasted (I skipped this)

1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bow; refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.

2. Place half of cake cubes in a trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over the cake.

3. Drain pineapple, reserving 1/4 c. juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 c. sliced strawberries. For one of my wedding presents I got this handy little Strawberry Huller. It’s inexpensive and I’ve used it a ton this spring already. Totally recommend the purchase! Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.

4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving , sprinkle with almonds.

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Sunshine Salad

Mmmmm popcorn! If there is one thing in life I’m addicted to I think it’d be popcorn…not chocolate, not alcohol, just popcorn. At least it’s something in life that can harm me tooo much! I’m winding down the night with some popcorn while holding down the couch with my wonderful hubby…each of us on a different laptop. Impressive huh? I mean they used to say you were married a long time when you both read the newspaper or something. Well it looks like in these new times it’s when you both have a laptop! Busy busy day today…I worked until 4 then I came home and went crazy in the kitchen for Easter tomorrow. I made this salad recipe I’m going to share with you, a vegetable casserole (recipe to come later) and got some of the stuff for my lettuce salad ready also. Jason was awesome and grilled burgers and made potatoes on the grill tonight so I didn’t have to worry about that. I absolutely love summer because it means that Jason becomes Mr. Grill Master and it gets me out of cooking supper a lot! After supper we got ready and went bowling at the Evinks. Jason took the first game and left me in the dust but I’m proud to report I came from behind and over took him the last frame of the second game to beat him! Tomorrow’s activities have us going to church, off to my Aunt Pam’s and then to supper at my Aunt Cheryl’s. The recipe I’m going to share with you tonight is what I made for brunch at church tomorrow. It’s my amazing mother’s recipe once again. I called her up to ask her what she thought of a few recipes and she came to the rescue with her own. She even whipped up a batch last week so I could taste test it before I made it. I mean how can you beat that? Well, she could have made it all for me but that didn’t happen 🙂 Happy Easter everyone!

Sunshine Salad
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1 can (20 oz) pineapple tidbits
1 can (11 oz) mandarin oranges
1 pkg instant vanilla pudding
1 c. quartered strawberries
1 c. sliced bananas
1 c. Blueberries

1. Drain pineapple and oranges. RESERVING liquid. I type this in all caps because my mom pretty much yelled at me to listen to this step when she was giving me the recipe over the phone. I have a wonderful nack for not reading the recipe all the way through and skipping steps 🙂 My mom also gave me her little strainer to use for this recipe which is pictured. Isn’t she the most fantastic mom ever?? I think I might have to purchase one of these!

2. Prepare the pudding with the reserved liquid instead of the milk the pudding calls for. My pudding box said 2 c. milk but I only had about 1 – 1 1/2 c. liquid and this was still plenty!

3. Combine pineapple, strawberries and oranges and gently fold in pudding.

4. Add bananas and blueberries right before serving.

Recipe from: Coleen Koehl

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Cookie Salad

Wow where has time went? I haven’t posted for almost a month! I’ve been thinking about it and collecting pictures and recipes but I just haven’t got very far on actually doing it. You know how that goes. Another Monday has gone and went and we are off to the start of a new week. Not much has changed around the Evink household. Well maybe a little bit has…I got a different job offer and decided to take it. It was about the hardest decision I’ve made in a few years. The position is with Federated Telephone in Chokio. It has better hours and benefits. When we decide to start a family this will be huge and something I’ve been worrying about at my current position. Working till 6:00 doesn’t really work with daycare so I had the opportunity and decided to take a different job. It was hard because it’s a little ways off but who knows if this opportunity will be there when I need it. You know how “easy” it is to find a job in Morris! Haha well I guess Chokio in this case. That’s about the only downfall is driving to Chokio but I think I can handle that. Progress on the basement has been slow but steady. The tile is in the bathroom and we measured and picked out carpet. We need to do some finishing touches on the bathroom. The bedroom is also on it’s way to completion…the egress window is in. Now to mud and tape and put the recessed ceiling in. Ok well now for the recipe! Cookie Salad…another one of my mom’s stand by recipes that Jason LOVES. You can vary it however you would like…I’ll tell you what else you can put in it. It’s super delicious!

Cookie Salad
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1 c. Buttermilk
1 Box Instant French Vanilla Pudding Mix
1 Large Can Mandarin Oranges, drained (You can also use apples and cut those up or both!)
8 oz Cool Whip
Snickers or Fudge Striped Cookies

1. Mix together everything but the Snickers or Cookies.

2. Cut the Snickers or break up the cookies and add right before serving.


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