2 apples – washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce – rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing
1. In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
Mix together
1 white cake mix
2 eggs beaten
1/2 cup of melted butter
2 cups of Smarties
Put in 9 x 13 sprayed baking pan
Bake at 350 degrees for 20 minutes
Cut into individual squares
1 prepared 9 inch graham cracker crust
1 package of instant chocolate pudding
1 tub of Cool Whip
1½ C milk
½ bag mini marshmallows
hot fudge sauce and crushed graham crackers for drizzling
Whisk together the pudding and the milk and mix in half of the Cool Whip .
Scrape into the pie crust and then smooth evenly. Refrigerate for 20 minutes or until firm.
Top with mini marshmallows in a circular pattern, starting from the outer edge of the pie. Repeat the process until the entire top of the pie is covered in marshmallows.
If you like toast the marshmallows with a torch. A creme brûlée torch will work perfect.
Drizzle the marshmallows with the hot fudge sauce and crushed graham crackers.
Ideas by Katherine 