Snickers Salad

I love a good salad. Whether it’s a lettuce salad, pasta salad, or fruit salad, there aren’t too many I don’t enjoy.  One salad that I’ve loved for quite some time is Snickers Salad. I’m not sure what’s not to like in this salad. Snickers, whipped topping, apples, and cream cheese. It’s crazy to think people don’t like this salad!

Typically, Ryan and I make this salad with Cool Whip and pudding, but when I found this recipe, I knew I’d love it. I also knew that Ryan wouldn’t like it as much due to the cream cheese. I went ahead and made it when Ryan’s whole family was together last month, and got rave reviews.  I also made it last week for a BBQ and it was a hit. It’s the perfect light summer salad for picnics, BBQs, and days where you just don’t feel like being in the kitchen all day preparing food! 🙂

Snicker Salad

Recipe from Cookies and Cups

8 oz cream cheese, at room temperature

1 tub (8 oz) whipped topping, thawed- I used the light version of Cool Whip and it worked perfectly

1 c. powdered sugar

1 (11.8 oz) package of fun sized Snickers, chopped

2 Granny Smith apples, diced

1 c. mini-marshmallows (I omitted as I don’t like marshmallows)

Mix together cream cheese and powdered sugar until smooth. Add whipped topping and fold until blended. Fold in Snickers, apples, and marshmallows. Chill for an hour before serving.

That’s it! Easy squeezy!


Pepperoni Pasta Salad

Let me tell ya, last week was hectic! Between work, appointments, and softball games, I barely had time to catch my breath. Not to mention, my failed blog recipe for last week! Ryan saw a recipe in a magazine for a banana berry pie, and it sounded easy enough, so I thought I’d give it a try. Both times, my filling did not set (Jell-O based), and the second time I said the heck with it and put the pudding portion on the pie. Ryan took a few bites, gave me a weird look, and I ended up throwing away the whole thing. Recipes that fail don’t happen too often to me, so I’m a bit angry at this fiasco!

On Friday and Saturday, we had our church softball tournament. We kicked some sweaty butt, and went 4-1 for the games. Due to a weird set-up, we ended up taking 5th, even though we only lost one game (to the #1 team we beat Friday night). I believe the mutual consensus among our team is that we actually just flat-out won the darn tournament! As you can see below, due to the weather, everybody was sweaty. You just couldn’t escape it.








For the past few years, Ryan has coached the team, and I’ve been the faithful manager/score keeper/ additional player/ assistant coach, etc. Last year, we hosted a BBQ to conclude our year, and this year we did as well. We had 21 people over for lawn games, food, Nerf gun fights, and conversations about everything under the sun. It was great to have so many people over! It’s certainly a blessing that we were all able to become a team of Christian friends who can play softball for the glory of God, and have a ton of fun doing so!

For the BBQ, one of the items I made was a Pepperoni Pasta Salad. I received the recipe from my auntie Wendy while helping her out a few years ago with a graduation party. It’s one of Ryan and my favorites! I think we have it every time we have a BBQ. It’s simple, quick, and delicious on a warm summer day!

Pepperoni Pasta Salad

2 c. uncooked spiral pasta

1 c. cubed cheese

1 c. coarsely chopped cucumber

Black olives, sliced

Pepperoni bites (After much research, the pepperoni slices themselves just don’t work as well for this salad!)

Optional: Cherry tomatoes, quartered

1/2 c. or more Zesty Italian dressing

Cook pasta according to box directions; drain and rinse in cold water.

(Don’t mind all the stuff in the background! I had to snap a picture quickly!)







In a large bowl, combine pasta, cheese, cucumber, black olives, tomatoes, and pepperoni.  Add salad dressing, and toss to coat. Make sure to taste a noodle or two to see if you need more dressing! Always put dressing in the salad in small amounts!  Cover the salad and refrigerate until serving.