Recipe: Salmon Dill Croissants, Tricolor Pasta Salad, Chocolate Cream Fruit Dip

SALMON DILL CROISSANTS

1 pkg (8oz) cream cheese, softened
1 can (7 1/2oz) salmon, drained, bones and skin removed
1/4 cup mayo
1 tbsp lemon juice
1 tbsp grated onion
1 tsp prepared horseradish
1/2 tsp dill weed
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp liquid smoke, optional
6 croissants, split
1 cup shredded lettuce

In a mixing bowl, beat the cream cheese until smooth. Stir in the salmon, mayo, lemon juice, onion, horseradish, dill, salt, garlic powder and liquid smoke, if desired. Spread over croissants, top with lettuce.

TRICOLOR PASTA SALAD

1 pkg (16oz) tricolor spiral pasta
1 pkg (160z) frozen California blend vegetables (boroccoli, cauliflower and carrots)
1 can (2 1/4oz) sliced ripe olives, drained
1 to 1 1/3 cups italian salad dressing
1/4 to 1/2 tsp garlic salt, optional

Cook the pasta according to package directions. Meanwhihle, pplace vegetables in a microwave safe dish. Cover and microwave at 50% power for 7 to 8 minutes or until thawed, drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives. Combine salad dressind and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving.

CHOCOLATE CREAM FRUIT DIP

1 pkg (8oz) cream cheese, softened
1/4 cup chocolate syrup
1 jar (7oz) marshmallow creme
Apple wedges, fresh strawberries and banana chunks

In a small mixing bowl, beat the cream cheese and chocolate syrup. Fold in the marshmallow creme. Cover and refrigerate until serving. Serve with assorted fruit.