It’s the time of year that family comes to visit. Which means I have to pull out recipes. I am not much of a cook but I try to cook when the family comes over. So here are some of the tried and true recipes I use during the holidays 😉
1 13 oz. can crushed pineapple
1 6oz. Package lemon jello
1 7 oz. ginger ale,
1 1 lb. Canned jellied cranberries
1 2 oz. Cool whip
1 8 oz. Philadelphia cream cheese (softened)
1/2 cup walnuts or pecan (optional)
1. Drain pineapple, reserve liquid and add water to make 1 cup. Heat to boiling, disolve jello in liquid. Cool.
2. Stir in ginger ale and chill till partial set. Meanwhile blend drained pineapple and jellied cranberry sauce, fold in gently the first mixture. Put in a 9 x 9 x 2, and chill till firm.
3. Mix softened cheese and cool whip and blend well. Spread over the top.
Optional: Toast nuts in 350 oven for 10 minutes with 1 tsp butter, cool, put on the top. (I have never put the nuts in this recipe)
Note: I usually serve this on Christmas, with the Turkey.
CAT’S PARTY CUPCAKES
Make a white cake mix according to directions, but only 1/2 fill the cupcakes.
1 small cool whip(thawed)
1 small pkg. Cream cheese
1 1/4 cup powered sugar
1 tbsp. Milk
Have cream cheese at room temperature, add 1 1/4 cup powdered sugar, 1 tbsp. milk & using
a mixer, mix well. Fold in cool whip. Frost the top of cupcakes then sides.
When ready to serve put on plate and then top the frosted cupcakes with approximately 1 tsp of
fresh strawberries, (with a little sugar added). Can also use frozen stawberries.
Note: Recipe given to me by mom’s caterer friend who used to feeze them. To freeze put cupcakes in tuperware or box put wax paper on top. To Thaw: Remove lid and wax paper then top with 1 tsp. of strawberries, with a little sugar added.
Sweet Potato Soufflé
For the topping:
½ cup crushed corn flakes or walnuts
3 tbs. brown sugar
2 tsp. butter, at room temperature
For the Soufflé:
1 lb. Sweet potatoe, cooked until tender
1/3 cup sugar
3 tbs. all purpose flour
1 tsp. vanilla
½ cup (1 stick) butter, melted
Dash of nutmeg
Pinch of salt (optional)
1. Preheat oven to 350°
2.For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.
3.For the soufflé: Puree the cooked Sweet potatoe and eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 ½ quart pan or soufflé dish and bake for 40 minutes. Spread the topping over the soufflé and bake 5 to 10 minutes longer, until the topping is lightly browned.
Okay those are three of my favorites 😉
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