Creamy Cranberry Jell-o Salad

 Ingredients

1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved

1 ½ cups water, or as needed

2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)

1 (8 ounce) package cream cheese at room temperature

2 tablespoons mayonnaise

1 cup frozen whipped topping (such as Cool Whip®), thawed

1 tart apple, peeled and finely chopped

½ cup chopped walnuts

½ cup frozen whipped topping (such as Cool Whip®), thawed - or to taste

Directions

Step 1

Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.

Step 2

Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.

Gennie brought this to ThanksChristmasGiving at Hunter's house in 2020

Original recipe yields 12 servings

Easy Orange Pull-Apart Rolls

 

4 oz. Butter

3/4 cup Sugar

1 tsp freshly grated Orange Rind 

1 tsp. FRESH orange juice 

3 cans of Pillsbury Buttermilk Rolls (7.5 oz.)

Melt butter with the sugar, and add orange juice. 

Put the rolls in an ungreased bundt pan standing on their side

Pour orange mixture over the rolls.  Bake at 350 degrees for about 30 - 45 min., until the tops look golden brown.

After baking place a plate on top of the bundt pan and flip it over so that the rolls come out of the pan.  (Be careful as  it is easy to get burned with hot buttery liquid.)

Chocolate Syrup

 1 cup granulated sugar

3/4 cup cocoa powder

1 pinch salt

1 cup water

1/2  to 1 tsp vanilla (to taste)

Combine sugar, cocoa powder, salt and water in a saucepan.

Over medium heat, whisk constantly until mixture thickens and begins to simmer.

Let simmer about 3 minutes, stirring occasionally.

Remove pan from heat and add vanilla.

Sauce will thicken as it cools.

Store in airtight jar in the refrigerator.

Pineapple Juice Cake

 2 cups pineapple juice, divided

1 box yellow cake mix

5 eggs

4 TBS vegetable oil

2 cups powdered sugar (for glaze)

4 TBS butter

For the cake:

Preheat oven to 325

Grease and flour a bundt pan.

Combine cake mix, oil, eggs and 1 cup of pineapple juice.

Beat 4 -5 minutes with electric mixer.

Pour into prepared bundt pan.

Bake for 25 - 35 minutes.

For the Glaze:

In a small pan, mix together sugar, butter, and 1 cup pineapple juice.

Cook over medium heat until smooth and butter is melted.

Pour warm glaze over the cake.

Chill the cake in the refrigerator for 30 minutes.

Serve and enjoy.

Perfect Single Pie Crust

1 cup flour

1/2 cup Crisco

1 tsp salt

Mix together.

Add 1/4 cup water

Roll out, bake, and enjoy

Loaded Broccoli, Cheese, and Potato Soup

 2 14-oz cans chicken broth

2 - 3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed small

1 tsp onion powder

2 small heads broccoli, washed and diced small

3 TBS butter

1/3 cup flour

3 1/2 - 4 cups milk

4 cups shredded cheddar cheese

 1 tsp salt

1/2 tsp pepper

6 sliced bacon, cooked and chopped

In a large pot, combine chicken broth, carrots, potatoes, and onion powder.

Bring to a boil; cover and simmer for 10 minutes.

While simmering, melt butter in a large saucepan.

Whisk in the flour and cook for a minute until golden brown.

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until melted.

Add salt and pepper.

Pour cheese mixture into the large pot and stir until well combined.

Add additional milk if needed - season with additional salt and pepper if needed.

Top with bacon and serve warm.

Serves 8 - 10

Cream Cheese Drizzle

 

• 1/2 cup cream cheese (at room temperature)
• 1/2 cup icing sugar (Confectioner’s sugar)
• 1 tbsp cream
• Mix together until smooth.