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