Nana's Strawberry Jello Salad

This was another Thanksgiving favorite.

1 lrg. pkg. strawberry Jello, dissolved in 3 C boiling water
1 pkg. frozen strawberries
3 mashed bananas
1 #2 can crushed pineapple

Mix all ingredients together.  Set 1/2 of jello mixture in the bottom of a 9x13’pan.  When set, spread with 1 lrg. carton (2 C) sour cream.  Pour remaining jello mixture over and set.

Aunt Katie's Pineapple Butter Cake

Mom (Cleo) always thought Aunt Katie, Uncle Boyd’s wife,  was the best cook in the family.

4 eggs

1 Duncan Hines Butter Cake

1 11-oz. can mandarin oranges & juice (cut oranges in half)

1/2 C oil

Beat together well.  Grease and flour 3 layer pans.  Bake 350 about 30 mins.

When cool, frost with:

1 tall can crushed pineapple

1 small Jello instant pudding (vanilla)

1 15-oz. container Cool Whip

Mix together and spread between layers and on top  Refrigerate.

Berried Delight

This is Krista's recipe for Berried Delight.

2  C  graham cracker crumbs
1/3  C  sugar
1/2  C margarine, melted
1  8-oz. cream cheese,softened
1/4  C  sugar
2  Tbsp. milk
8-oz. Cool Whip
2  pints strawberries  (or any berries)
2  4-oz. pkgs. instant vanilla pudding

Make graham cracker crust using first 3 ingredients.  Pat into a 9x13 pan.  Chill.
Beat cream cheese w/ 1/4 C  sugar and milk until smooth.  Fold in half of Cool Whip.
Spread over crust.  Arrange berries in an even layer over cream cheese mix.  Make pudding as directed.  Pour over berries.  Chill.  After set, spread remaining Cool Whip over pudding.               

Mandy's Chunky Crock Pot Applesauce

This recipe comes from Amanda Short.  Her family loves to make this in the fall with fresh cream poured over it.  It's delicious with a scoop of ice cream on it when it's warm.  We like it as a fall dessert alternative to a cobbler or pie sometimes.  You can also cool it after cooking for some fresh, homemade applesauce the next day.  While it cooks the large chunks just cook down to the texture of applesauce with a few bigger bites in it.  

8 apples

½ to ¾ c. water

1 tsp. cinnamon

½ to 1 c. sugar or ½ c. maple syrup

Peel and slice the apples in large chunks.  Stir together with the water and sugar.  Pour into crock pot.  Cook on low 8 to 10 hours or on high 3 to 4 hours.  Serve warm.

Frog-Eye Salad

This recipe comes from Kim!

Ingredients:

1 c. sugar

2 Tbsp. flour

2 ½ tsp. salt

1 ¾ c. pineapple juice

2 eggs, beaten

1 Tbsp. lemon juice

3 quarts water

1 Tbsp. cooking oil

1, 16 oz. pkg. Acini de Pepe

3, 11 oz. cans mandarin oranges, drained

2, 20 oz. cans pineapple chunks, drained

1, 20 oz. can  crushed pineapple, drained

1, 9 oz. carton  Cool Whip

1 c. miniature marshmallows (optional)

1 c. coconut (optional)

Combine sugar, flour, and 1-2 tsp. of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water, remaining 2 tsp. salt and oil to a boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water, drain again, and cool to room temperature.  Combine egg mixture with Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in an airtight container.  It may also be frozen, though freezing somewhat alters the texture.  Makes 25 servings.

Aunt Leslie's Fruit Salad

Leslie Shepherd

1 can (15 oz.) pineapple tidbits with juice

1 can fruit cocktail with juice

1 can mandarin oranges, drained

2 apples chopped

1 ½  C. mini marshmellows

1/3 C. coconut

bananas, added just before serving

chopped walnuts (optional)

8 oz. Cool Whip mixed with 1 small pkg. instant pudding  (coconut, pistachio, or vanilla)

Mix all together and chill.

Lemon Yogurt Fruit Dip

Krista Schimmelbush

♥ 

Ingredients:

8 oz. light or fat free lemon yogurt

Zest of 1 lemon

1 small container fat free Cool Whip

Mix yogurt and lemon zest.  Gently fold in Cool Whip.  Serve chilled with fresh fruit.  Grapes and strawberries are especially good in this dip!