Easy Jello Salad

1 package flavored gelatin, unmade: (lemon, strawberry, cherry, blackberry, etc)
8 oz cottage cheese
4-8 oz unthawed Cool Whip (to taste)
1 can fruit cocktail or fruit of choice such as crushed/chunk pineapple, mandarin oranges, etc (16 oz, either drained or undrained)
Add coconut or marshmallows before serving if you wish.
Recipe can easily be doubled.

Certain flavors go well together such as orange jello mix and mandarin oranges.  Lemon is good with anything.  Strawberry jello mix with fruit cocktail or fresh strawberries.  Cherry jello mix with maricheno cherry juice and chopped up cherries.

Marshmallows and fruit colors can vary based on holidays.

Watergate Salad

A classic Mormon Jello Salad.

1 C Jet Puffed Marshmallows
1 package (3.4 oz) Jello Pistachio Instant Pudding Mix (unmade)
1 can (20 oz) crushed pineapple in juice, undrained
1/2 c chopped pecans or walnuts
1 1/2 c thawed Cool Whip topping
2 c cottage cheese (optional, gives it some nutrition haha)

Combine ingredients and refrigerate 1 hour.  Add marshmallows just before serving.

Festive Pineapple-Cranberry Salad

Thanks to my Grandma Jeannie for this recipe.  Another Thanksgiving favorite at our house!


Prep: 10 minutes plus refrigeration

1 can (20 oz) Dole Crushed Pineapple, undrained
2 pkg (4 serving size each) Jell-O Raspberry Flavor Gelatin
1 can (16 oz) whole berry cranberry sauce
1 apple, chopped
2/3 C chopped walnuts

Drain pineapple, reserving juice.  Add enough cold water to juice to measure 3 cups; pour into saucepan.  Bring to boil; remove from heat.  Add dry gelatin mixes; stir 2 minutes.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1 1/2 hours or until slightly thickened.  

Stir in pineapple, apples and walnuts.

Refrigerate 4 hours or until firm.  Garnish with reserved pineapple sliced apple and some fresh mint (I leave out the mint).

Makes 14 servings, 1/2 C each.

Recipe Source: Grandma J
Photo Source: Tara Cooks

Fruit Salsa w/ Cinnamon Chips

 This yummy side dish has been served at Cinco de Mayo, Superbowl and Book Club parties. It is delicious. Trust me :)



Fruit Salsa

1 apple peeled and diced
1 banana peeled and diced
4-5 large strawberries diced
1 can mandarin oranges drained and crushed
3 Tbsp crushed pineapple
3 Tbsp jam (I used raspberry)
1 Tbsp brown sugar
1 Tbsp white sugar

Cinnamon Chips
Brush one side of tortilla with melted butter. Sprinkle with cinnamon and sugar mixture. Cut into slices with pizza cutter. Bake at 350 degrees for 8-9 minutes.

Photo Source: Things That Make You Say Mmmmm

Frog Eye Salad/Hawaiian Salad

About a week ago, I was having a sugar craving. I turned to my husband and asked him what I should make. This salad was his reply. I have good memories of my Grandma Diane making this for me every summer when I would go swimming out at their pool. It is super sweet, but is good for big parties or potlucks. Yum!

Frog Eye Salad

INGREDIENTS:

1 C sugar
2 TBS flour
½ tsp salt
1 ¾ C pineapple juice
2 eggs, beaten
1 TBS lemon juice
1 package (16 oz) Acini de pepe pasta
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained (reserve juice)
1 can (20 oz) crushed pineapple, drained
1 carton (9 oz) Cool Whip

DIRECTIONS:

1. Combine sugar, flour and ½ tsp salt.

2. Gradually stir in pineapple juice and eggs.

3. Cook over moderate heat, stirring until thickened.

4. Add lemon juice. Cool mixture to room temperature.

5. Boil pasta in salted, oiled water. Cook until done and drain. Rinse with water, drain again and cool to room temperature.

6. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

7. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container.


**TIP**Make salad the day before planning to serve because it needs suffient time to set up. Otherwise, it will be runny.



*Salad may be refrigerated for as long as a week in airtight container. It may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Photo Source: All Recipes

Yummilicious Fruit Salad

Recently I had some friends Kyler and Angie over for dinner and needed a last minute fruit salad to complete it. I had been out of town so I threw together some canned fruit, fresh bananas and an apple. The sauce for this fruit salad is super yummy and different than most recipes out there.

Source: Maryelle Redd

Cook over low heat:
2 eggs (beaten)
4 TBS sugar
4 TBS lemon juice

Add:
2 TBS butter

Cool. Then add:
whipped cream (I don't know the exact amount, but I just added half of an 8 oz carton)

Serve with mandarin oranges, peaches, bananas, raspberries, strawberries, blueberries or any other fruit you so desire.