• If the cabbage isn't pre-shredded, wash and shred the cabbage. (You can add shredded carrots if you want.)
• In a small bowl, combine the rest of the ingredients.
• Close to serving time, pour the dressing over the shredded cabbage and stir to combine.

• Wash, peel, and diced the vegetables.
• Combine all the ingredients in a bowl and stir to combine.

Crust:

• Preheat the oven to 400°. Grease a 9×13 baking pan.
• Crush the pretzels. (It's easiest to do this by putting them in a ziploc bag and crushing with a rolling pin or your fingers.)
• Stir together the crushed pretzels, melted butter, and 3 Tbsp white sugar.
• Mix well then press the mixture into the bottom of the prepared pan.
• Bake for 8-10 minutes or until set. Set aside to cool.

Creamy Layer:

• Whip & stabilize the cream if it hasn't been whipped yet.
• In a large mixing bowl, cream together the softened cream cheese and 1 cup of white sugar.
• Fold into the whipped cream.
• Spread mixture on the fully cooled crust. *To avoid a soggy crust, just be sure the creamy layer reaches all around the edges of the pan.
• Set in the fridge for at least 15 minutes.

Jello Layer:

• Dissolve Jello in boiling water. Allow to cool until mixture is about the consistency of egg whites.
• Wash and slice the strawberries or wash and half the raspberries.
• Stir the fruit into the Jello and spread over the cream cheese layer.
• Refrigerate until set.

• Preheat the oven to 375°.
• Cut the bread into crouton-sized cubes.
• In a large bowl, combine the oil, parmesan cheese, garlic powder, salt, and pepper.
• Add the bread cubes and toss until all the cubes are well coated.
• Spread the bread cubes in an even layer on a baking sheet and bake for 10 mintues or until slightly golden brown and crisp. – Watch closely so they don't burn. They may need to be flipped a couple times.

  *The older and staler the bread is, the quicker the croutons will brown.*
• Remove from the oven and allow to cool completely.

• Pre-prep: Shred the cabbage in a food processor. Chop the cilantro.
• In a small bowl, combine the rest of the ingredients.
• In a large bowl, combine all the ingredients and mix until thoroughly coated.
• Cover and refrigerate until serving time. *This is best if it has a few hours to rest so the flavors can blend.*

• Pre-prep: Chop the broccoli florets, onion, and nuts. Drain the oranges. Cook, cool, and crumble the bacon.
• In a large bowl, combine the broccoli, onion, nuts, oranges, bacon, and raisins. Cover and set aside until close to serving time.

Dressing:

• In a heavy-bottomed saucepan, combine the egg, sugar, mustard, cornstarch, and honey.
• Beat with a whisk then add the water and vinegar.
• Stirring constantly, cook over medium/low heat until thick.
• When the dressing is thick, remove from heat and stir in the sour cream, butter, and Mayonnaise.
• Allow the dressing to cool then cover and refrigerate until close to serving time.
• Just before serving, pour the dressing over the other ingredients and stir to combine.

• Peel, cut, and boil the potatoes until al dente (cooked but still a little firm). Strain and let cool.
• Boil the eggs, cool, peel, and chop.
• In a medium bowl, combine the rest of the ingredients. (If you salted the potatoes, don't add as much salt to the dressing.)
• After the dressing is thoroughly combined, fold it into the potatoes and eggs.
• Chill until ready to serve. *This is best if it has at least a few hours to sit before eating.*

• Slice the apples, celery, and grapes into bite-sized pieces then combine them in a large mixing bowl.
• Cover the sliced ingredients with water and add a couple Tbsp of lemon juice to keep the apples from turning brown. Set aside.
• In a small bowl, combine the Mayonnaise, lemon juice, sugar, and salt. Adjust the amounts to taste. Cover and store in the fridge until serving time.
• When close to serving time, drain well and add the nuts (chop them if they are large). Add the dressing and stir to combine.