Bow Tie Pasta Salad

1 box bow tie pasta, cooked and cooled
1- 16 oz. spiral pasta (multi-colored kind)
20 oz. can pineapple tidbits, drained
1 c. celery, chopped
1 bunch green onions, chopped
2 cups red grapes, halved
1 small can cashew pieces
3 cups chicken breasts, cooked and diced (optional)
1 cup mayonnaise
12 oz. Lighthouse brand coleslaw salad dressing

Mix dressing and mayonnaise together for sauce. Add all other ingredients EXCEPT cashews and toss. Refrigerate for about an hour before serving. Add cashews right before serving.

No Bake Cookie Twist

‎2 Cups Sugar 
4 T. Coco 
1/2 Almond milk (or reg) 
1/2 Cup Coconut Oil (found near Crisco and oil in a jar)
1/2 Cup Peanut Butter 
3 Cups (at least) Quick oats 
1 tsp. Vanilla

Place sugar, coco, milk and oil into a saucepan. Boil for exactly one min. Remove from heat. Add peanut butter, vanilla and oats. Keep adding oats till cookie will hold its shape. Drop onto counter/plate/foil into heaping tablespoon-fulls. Let cool. Try not to eat them all before the kids

McKell's Cranberry Nut Chicken Pasta Salad

8 oz bow tie pasta, cooked according to package directions  
2 C. chicken breast, cooked and cubed
1/2 C. Celery, diced
1 C. dried cranberries
1/4 C. slivered almonds
1/4 C. white wine vinegar
1/4 C. Apple juice concentrate
3 T. Sugar
1/2 t. dry mustard
1/2 t. celery salt
1/4 C. vegetable oil
1/4 C. Mayonnaise 
2 t. poppy seeds


In a large bowl, add pasta, chicken, diced celery, cranberries, and almonds.  Toss.  In a blender add last 8 ingredients and blend until mixed well.  


Add dressing to pasta mixture and chill. Makes 7 cups.