Sweet Restaurant Slaw

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as Miracle Whip™)
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Nie's Chocolate Crinkles

2 cups sugar
3/4 cup vegetable oil
3/4 cup Hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.

Fire-Roasted Tomato and Spinach Pasta

• 6 ounces linguine pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• 1 (9 ounce) box frozen creamed spinach, thawed
• salt and pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving. 

Frozen Lemon Pie

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 (8 oz) tub whipped topping, thawed to room temperature
6 oz (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
Mint leaves

Prepare a graham cracker crust by combining graham cracker crumbs and melted butter.  Pat into a 9 or 10 inch greased pie plate to form a crust.  Chill or freeze until firm.  In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest of 1 lemon.  Stir until blended.  Pour over chilled pie crust.  Freeze overnight or for several hours.  Garnish with lemon slices and mint leaves.

Taken from The Essential Mormon Cookbook

Fresh Tomato Pizza

1 (10 oz) thin-crust Italian bread shell
Olive oil
4 plum tomatoes, thinly sliced
1/2 medium-size purple onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese or blue cheese
1/4 cup chopped fresh basil or oregano

Place bread shell on ungreased baking sheet or pizza pan; brush with olive oil (or spray with cooking spray).  Top with tomato and remaining ingredients.  Bake at 425 for 7 to 8 minutes or until cheese melts.

A also like to make pizza with barbque sauce, chicken and red onion.

Taken from Cooking Light - 5 Ingredient 15 Minute Cookbook

Meatloaf

1 can (16 oz) whole tomatoes
1 1/4 pound ground beef
1/4 pound ground pork
3/4 cup regular oats
1/3 cup chopped onion
1 egg
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 375.  Drain tomatoes, reserving 1/4 cup liquid.  Cut up tomatoes with fork.  Mix tomato liquid and the remaining ingredients thoroughly.  Pack in loaf pan.  Bake 1 hour.

Taken from Betty Crocker's Old Fashioned Cookbook

Ambrosia Fruit Salad

1 large grapefruit, pared and sectioned
3 medium oranges, pared and sectioned
1/2 cup seedless green grape halves
1 to 2 tablespoons light corn syrup
1 large banana, sliced
1/4 cup flaked coconut

Cut grapefruit sections into halves.  Mix grapefruit, oranges, grapes and corn syrup.  Cover and refrigerate at least 2 hours but no longer than 24 hours.  Stir in banana and coconut just before serving.

Taken from Betty Crocker's Old Fashioned Cookbook

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz) sour cream
1 cup (8 oz) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz), divided
1/4 cup (1 oz) chopped pepperoni
1 loaf Italian or French bread, sliced

Preheat oven to 350.  In shallow 1 quart casserole, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.
Sprinkle with remaining 1/4 cup mozzarella cheese.
Bake uncovered 30 minutes or until heated through.  Serve with bread.

Taken from Lipton Recipe Secrets, Soup Mix Magic

Spice Cake with Fresh Peach Sauce

1 package moist deluxe spice cake mix

6 cups sliced fresh peaches
1 cup water
1/3 cup sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350.  Grease and flour 10-inch Bundt pan.  Prepare, bake and cook cake following package directions.  Dust with confectioners sugar.
For sauce, combine peaches and water in large saucepan.  Cook over medium heat 5 minutes.  Reduce heat to low.  Cover and simmer 10 minutes.  Cool.  Reserve 1/2 cup peach slices.  Combine remaining peaches with any cooking liquid, sugar and cinnamon in blender.  Process until smooth.  Stir in reserved peach slices.  To serve, spoon peach sauce over cake slices.

Taken from Favorite Brand Name Light Cooking