Laurie Speltz - The Creative Coach


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Cherry Salad

1 large pkg. (6 oz.) or 2 small (3 oz.) cherry Jello
3 cups boiling water
1 (21 oz.) can cherry pie filling
1 cup chopped apples
½ cup celery
½ cup walnuts

Dissolve Jello in water. Add pie filling. Cool until slightly thickened. Add remaining ingredients. Chill until set.

Creepy Crawly Pasta Salad

8 ounces uncooked Barilla Cellentani or other corkscrew pasta

1 cup cherry tomatoes halved

1 cup black olives halved

¾ cup green olives halved

1 cup cauliflower cut up

½ cup chopped red pepper

½ cup chopped red onion

½ cup Wish Bone Sweet & Spicy French Dressing or other sweet & spicy french dressing

Cook pasta according to directions on package. Drain and rinse in cold water. Place in large bowl and add everything but dressing. Pour dressing over salad and toss to coat. Cover and refrigerate for 2-3 hours before serving.


Chinese Cabbage Salad

1 package shredded cabbage

½ bunch green onion, chopped

2 packages (3oz.) Ramen Noodles without sauce

½ cup slivered almonds

1 Tbsp. sesame seed


¾ vegetable oil

¼ cup vinegar

1 Tbsp. soy sauce

½ cup sugar

1tsp. mustard

Crunch up Ramen noodles. Combine with shredded cabbage and onions. Saute together the almonds and sesame seed in oil or butter until lightly brown. Combine with cabbage mixture. Mix oil, sugar, soy sauce, vinegar and mustard to make the dressing. Shake well. About 15 minutes before serving, add dressing to cabbage mix and toss.

Cashew Chicken Pasta Salad

2 chicken breast halves

3 cups uncooked tricolor spiral pasta

2 celery ribs, diced

6 green onions, chopped

½ cup diced green pepper

1-1/2 cups Mayonnaise

¾ cup packed brown sugar

1 Tbsp. cider vinegar

1-1/2 tsp. salt

1-1/2 tsp. lemon juice

2 cups salad cashew halves

Boil chicken breasts. Cool, take off skin and remove meat from bone. Cut up into pieces. Cook pasta according to package directions, drain and rinse in cold water. In a large bowl put chicken, pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt, and lemon juice. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving stir in cashews.

Black-Eyed Pea Salad

1 can (16 ounce) black-eyes peas

1 package (16 ounce) frozen peas, thawed

4 green onions, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 yellow pepper, chopped

1/3 cup chopped fresh mint

½ cup extra virgin olive oil

1/3 cup white wine vinegar

1 tsp. chopped garlic

1 tsp. salt

¼ tsp. pepper

1 cup diced tomatoes

½ cup crumbled bacon

Drain black-eyed peas. Combine in bowl with peas, celery, carrots, onions, yellow pepper, and mint. In a bowl with lid combine virgin olive oil, white wine vinegar, garlic, salt and pepper. Shake well and spread on mixture. Toss to coat mixture. Cover and refrigerate overnight. Mix in tomatoes and bacon before serving.


Potato Salad

5 lb. potatoes, peeled and cooked

6 eggs, hard boiled

Chopped onion to taste (you can substitute with celery if you don’t like onion or I sometimes use dried onion instead of fresh onion)

Miracle Whip

Skim Milk

Salt & Pepper

Peel potatoes. Boil potatoes and eggs together in a pan until cooked. Drain off water and cool. Peel eggs. In a large bowl cut up potatoes and eggs. Salt & pepper potatoes and eggs. Add onions. I don’t really have a recipe for the salad dressing. I usually start out by putting about 1 ½ cups of Miracle Whip in a bowl and add milk until I get it to a consistency similar to bottled salad dressing. Pour over potatoes, eggs and onions. If the salad still seems dry mix up more of the sauce and add to salad until it is covered. Chill overnight for best flavor.

Pasta Salad

1 pkg. Tri-color pasta

Zesty Italian dressing

Green, yellow, or red peppers





Black Olives


Cook pasta according to package directions, drain and rinse in cold water. Cut up vegetables into small pieces. In a large bowl combine pasta with vegetables and add 8 oz. of dressing. Toss salad and chill several hours before serving. Additional dressing as desired.


Pistachio Mallow Salad

1 carton (16 ounces) frozen whipped topping, thawed

1 package (3.4 ounces) instant pistachio pudding mix

3 cups miniature marshmallows

1 can (20 ounces) crushed pineapple, undrained

½ cup chopped pistachios or walnuts

In a large bowl, combine whipped topping and pudding mix. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts.


Cottage Cheese Fluff

1 cup small curd cottage cheese

1 package (3 ounces) orange gelatin

1 can (11 ounces) mandarin oranges, drained

1 cup unsweetened crushed pineapple, drained

½ cup chopped pecans, optional

1 carton (8 ounces) frozen whipped topping, thawed

In a bowl, combine the cottage cheese and gelatin powder; mix well. Stir in oranges, pineapple, and pecans if desired. Just before serving, fold in the whipped topping


Raspberry Congealed Salad

1 can (8 ounces) crushed pineapple

1 package (10 ounces) frozen unsweetened raspberries, thawed

1 package (3 ounces) raspberry gelatin

1 cup applesauce

1/4 cup coarsely chopped pecans

Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl: set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from heat; stir in gelatin until dissolved. Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-quart bowl. Chill until set.


Orange Sherbert Salad

Combine 2 small pkgs. Orange Jello in 2 cups of boiling water. Stir in 1 pint of orange sherbet. Refrigerate until almost set. Stir in ½ pint Cool Whip and 1 can of drained mandarin oranges

Taco Salad

1 Head lettuce (Shredded)

2 cups shredded cheddar cheese

1 small onion diced

2 Tomatoes diced

1 Bottle French or Western dressing

1 pkg. Doritos

1 lb. Hamburger (Browned and seasoned)

Toss ingredients together and serve


Simply Coleslaw

1 package shredded cabbage

1 cup Miracle Whip

Skim Milk

I usually start out by putting about 1 cup of Miracle Whip in a bowl and add milk until I get it to a consistency similar to bottled salad dressing. Gradually add cabbage until you get it to a consistency that you like.


Bow Tie Seafood Salad

3 lbs. Uncooked bow tie pasta

1-1/2 lbs. imitation crabmeat, chopped

1 lb. Frozen cooked salad shrimp, thawed

4 celery ribs, chopped

1 cup finely chopped green onions

1 medium green pepper, diced

4 cups mayonnaise

¼ cup dill pickle relish

¼ cup Dijon mustard

1 Tbsp. Salt

1 Tbsp. Dill weed

¾ tsp. Pepper

Cook pasta according to package direction; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions, and green pepper. In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving

Marcaroni Salad

1 box Barilla elbow macaroni

1 cup mayonnaise

¼ cup white vinegar

1/3 cup white sugar

2-1/2 T. yellow mustard

1 large onion, chopped

1 stalks celery, chopped

1 green bell pepper, cleaned and chopped

Salt and pepper to taste

Cook macaroni according to directions on box and rinse. Combine the mayonnaise, vinegar, sugar, yellow mustard in a large bowl. Stir in the onion, green pepper, celery, and macaroni. Salt and pepper to taste. Refrigerate a minimum of 4-6 hours before serving.

Corny Chile Cheese Chicken Salad

Recipe courtesy of Karen Harris from the Grapevine Tolers SDP chapter in Fresno. Karen served this great salad at a potluck they had for Laurie when she taught a seminar in Fresno

2 cans whole kernel corn – drained

1 small can slicked black olives – drained

½ copy chopped red onion

1 cup chopped red & green bell pepper

2 cups grated cheddar cheese

1 cup cubed cooked chicken

1 cup mayonnaise

1 9 oz. Pkg. Chili Cheese Fritos – coarsely crushed

1 chopped tomato

Mix all ingredients together, except for the Fritos and tomatoes, and refrigerate for several hours. If mixture seems dry you can add a little more mayonnaise. 20 minutes before serving, mix in the crushed Fritos and garnish the top with tomatoes.

Garden Cottage Cheese

24 ounce container of cottage cheese

4 radishes

4 green onion

Chopped radishes and green onion. Mix in with cottage cheese and chill several hours before serving.

Tuna Salad

1 7 oz. box small macaroni shells

1 9 oz. can or package of tuna

1 T diced onion

1 cup chopped celery

2/3 cup peas (frozen and cooked)

1/3 cup diced green pepper

1 tsp. salt

1 cup Miracle Whip dressing

Dash of pepper

Prepare shells according to package instructions. Drain tuna and flake apart. Prepare peas as package directs. Add all ingredients together. Chill for several hours before serving.

Frog Eye Salad

1 cup sugar

2 T. flour

½ tsp. salt

1-3/4 cups unsweetened pineapple juice (I use the juice that I drain off the cans of pineapple chunks and crushed pineapple)

2 eggs

1 T. lemon juice

1 package (16 ounce) acini di pepe pasta

2 cans (20 ounces each) pineapple chunks, drained

1 can (20 ounces each) crushed pineapple, drained

3 cans (11 ounces each) mandarin oranges, drained

1 cup miniature marshmallows

1 carton (12 ounces) frozen whipped topping, thawed

To make dressing combine sugar, flour and salt in a saucepan. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. In a bowl, lightly beat eggs. Stir a small amount of hot mixture into eggs. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice.

Pour dressing into large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper. Refrigerate until cooled.

Cook pasta according to package instructions. Drain and rise pasta in cold water. Place in very large bowl. Stir in pineapple, mandarin oranges, marshmallows and dressing. Fold in whipped topping. Cover and refrigerate until chilled

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