Lissa's Asian Coleslaw

Mix the following dry ingredients in bowl:
1 pkg. cole slaw mix
1 c. sunflower seeds
2 pkgs Chicken Raemen Noodles, crushed (save seasoning packets for the dressing)
1 pkg. slivered almonds
1 bunch green onions, chopped

Mix the following dressing ingredients. Toss with cole slaw just before serving:
1/3 c. canola oil
1 tbsp sesame oil (optional)
1/3 c. rice vinegar
2 tbsp sugar
2 seasoning pkgs from raemen noodles
1 tbsp soy sauce
(I usually add some minced garlic too)

Pioneer Woman's Restaurant Style Salsa

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Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos

Easy OREO Truffles

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

as written on KraftRecipes.com

Easy Homemade Gravy

Ingredients

• 3 tablespoons butter, cut into small pieces
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• A palmful of poultry seasoning
• Salt and pepper

Preparation

In a saucepan over medium heat, melt the butter and sprinkle with the flour. Let bubble for 30 seconds, then slowly whisk in the stock until smooth. Bring to a simmer, then add the poultry seasoning, salt and pepper. Cook for 2-3 minutes, until thickened.

Simple Cherry Salad

Ingredients

• 1 box lemon jello
• 1 box cherry jello
• 2 cups boiling water
• 1 cup crushed pineapple (drained)
• 1 21oz can cherry pie filling

Directions
Disolve jello in boiling water, add pineapple and cherry pie filling. Chill until firm.