Yummy Raspberry Pretzel Salad

1/2 cup butter, melted
2 1/2 cups pretzel sticks (I don't measure)
1 (8-ounce) pkg cream cheese, softened
1 (8-ounce) tub cool whip
1/2 cup sugar
2 cups water
1 large pkg raspberry jello
24 ounces frozen berries of your choice, undrained

Break pretzels into halves and spread evenly in the bottom of a 9x13 pan, Pour melted butter over the top (I stir it around some) and bake at 400* for 10 minutes. Let cool.

Combine Cream Cheese, sugar and cool whip and frost the pretzel crust with the mixture.

Bring water to a boil, dissolve jello completely add frozen berries and stir until berries are soften. Then pour over cream cheese mixture and spread to edges. Refrigerate until firm.

*Chelley Jensen

Noodle Slaw

2 packages beef ramen noodles
1/2 C. Slivered almonds
1 package coleslaw mix
1 bunch green onions
1/2 C. Vegetable oil
2 T. Soy sauce
2 T. Vinegar
1/4 C. Sugar

Spread 2 packages beef ramen noodles, broken into small pieces, (seasoning packets set aside) and 1/2 C. Slivered almonds on a cookie sheet and bake at 350 for 15 minutes. Cool completely. Take 1 package coleslaw mix and 1 bunch green onions sliced small and mix together. Make dressing by mixing together 1/2 C. Vegetable oil, 2 T. Soy sauce, 2 T. Vinegar, 1/4 C. Sugar and both the ramen seasoning packets. Right before serving, combine noodles, salad, and dressing. Enjoy:)

 I usually add another 1/2-1 full bag of coleslaw to stretch it depending on how big my bowl is, without having to increase any of the other ingredients.

*Chelley Jensen