2- 1lb containers of cottage cheese
1 large 6 oz box of cherry jello
1-2 cans of pineapple tidbits drained
1 large cool whip
Mix cottage cheese and jello until dissolved, add drained pineapple (I use 2 cans because I like them), fold in cool whip and refrigerate.
Last recipe for today. This is Mark's favorite. I got this recipe from my good friend Paula. I know she calls it halves salad because all the ingredients are in half cup measurements, but I don't measure. Plus I don't use everything she does. I know she uses artichoke hearts in there, but I don't. You can if you want them.
1 box of colored twirly pasta
1/2 bag frozen peas
1/2 lb of diced mozzarella cheese
1/2 cup diced olives, drained
1/2 cup diced ham
1/2 cup sliced green onions I don't use that many. Probable half that
1 envelope good seasons Italian dressing
1/4 cup red wine vinegar
3 tbsp. water
1/2 cup olive oil
Mix together and pour over pasta salad. Mix well and refrigerate.
Thank you all so much for your sweet comments on my last post. That made me feel better. I know a lot of you don't understand the boundaries thing, but that is how our church is run. It really does make sense because we do so many things together and it's set up that way so that we can look out for each other and know who goes to each ward. That way hopefully no one gets lost. Each ward really is like a big family. There are almost 13 million members world wide, so it's important that there is consistency throughout the church. Mark came home last night and we talked about the new changes. He assured me that all would be fine. He had a peaceful feeling about it all day. I know these things are inspired and good things will come. There are always blessings to be found in trials.
Have a great day!