Cranberry Salad

 

 

 

1 (6oz) box Lemmon Jello                                 1 can (12/3 cups) Crushed Pineapple

7 oz 7-up                                                           1 can whole cranberry Sauce

 

Topping:

1 large carton cool whip (9oz)

1 (8oz) pkg cream cheese, softened

Sliced Almonds

 

Drain pineapple.  Measure juice and add water to make 1 cup of liquid.  Bring to boil.  Dissolve jello in liquid.  Add in cranberry sauce, pineapple, and 7-up.  Put in 9x13 pan and refrigerate until set.  When set, whip cool whip and cream cheese until smooth, and spread ontop of jello.  Sprinkle with sliced almonds.

Red Wine Roast

 

Roast

Red Wine

Beef Broth

 

Mix 50% Red wine, 50% Beef Broth, enough to cover your roast in a slow cooker pan.  Slow cook Roast 10-12 hours, or until it falls apart.

 

 

 

——————————————————————————

 

 

 

Maple Glazed Pork Chops

 

 

 

1/2 C. all purpose Flour

Salt and pepper

4 bone in pork chops

2 T Butter

1/4 C cider Vinegar

1/3 C Maple Syrup

1 T Cornstarch

3 T Water

2/3 C Packed Brown Sugar

 

Coat pork chops in the flour, salt, and pepper mix.  In a skillet, brown chops on both sides in butter.  Place in an ungreased 13 x 9 in. baking pan.  Bake uncovered at 450° for 20-25 minutes or until juices run clear.

Meanwhile, in a skillet, bring the vinegar to a boil.  Reduce heat, akk maple syrup.  Cover and cook for 10 minutes.  Combine cornstarch and water until smooth, add to the maple mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chops on a broiler pan; sprinkle with brown sugar.  Broil 2-3 minutes or until sugar is melted.  Drizzle with maple glaze.Home

Pear Pecan Salad

With Raspberry Vinaigrette

 

2 T Fresh Raspberries

3/4 C Olive Oil

3 T Cider Vinegar

1/4 C Sugar

1/4 t pepper

 

Salad

 

Canned pear halves

2 t lemon juice

8 C. torn salad greens

2/3 pecan halves

1/2 C Fresh Raspberries

1/3 C Crumbled Feta Cheese

 

Crush 2 T fresh raspberries, add in oil vinegar, sugar, pepper, and reserved raspberry juice, wisk well. 

Toss Salad greens, pears, pecans, raspberries, feta, lemon juice.  Drizzle with vinaigrette.

 

 

 

Home         Kentucky Jamboree

Thanks for the request for recipes..

 

Here is the Sweet Charity Pie

Sweet Charity Pie

 

Crust

 

1 Cup Flour

¾ Cup Walnuts

¼ Cup Brown Sugar

½ Cup Butter, softned

 

Filling

 

8 oz Cream Cheese

½ t. Vanilla Extract

1 Cup Powdered Sugar

 

Topping

 

21 oz can Cherry Pie Filling

1 Cup Heavy Whipping Cream

 

Preheat oven to 375°  Combine crust ingredients and spread out onto a cookie sheet, and bake 10-15 minutes stirring once midway through.  Reserve ¼ cup for the top and press the rest into a 9” baking shell.  Chill crust.

 

In a medium bowl, combine filling ingredients and blend well.  Spread over cooled crust.  Whip heavy whipping cream and fold in cherry pie filling.  Spread over pie filling.  Sprinkle with crumbs.  Chill 1 to 2 hours before serving. 

 

Do not use frozen whipped topping.

 

Oriental Slaw Salad

 

1 Cup Oil

6 T. Sugar

6 T. red wine vinegar

1 t. Salt

1 t. Pepper

2 pkgs chicken Flavor ramen Noodle mix

1 pkg Cole Slaw mix

½ Chopped red onion

¾ Cup Sunflower seeds

¾ Cup Raisins

 

Night before mix oil, sugar, vinegar, salt, pepper, and chicken flavoring packet out of the noodle mix.  Just before serving, break up dry noodles, and mix in slaw, onion, seeds, and raisins.  Pour over marinated dressing, and toss.

Sensational Strawberry Salad

 

1 large pkg.(6oz) strawberry Jello

1 Cup Boiling Water

3 Medium Bananas, Mashed about 1 Cup

1 Cup Chopped Pecans

2 Pkgs.(about 10 ozs) frozen Strawberries Thawed and drained

1 Can Crushed Pineapple, Drained

1 pt. container sour cream (2 Cups)

 

In a medium bowl, combine gelatin and boiling water.  Stir with rubber spatula until gelatin is completely dissolved.  Cool.  Add bananas, pecans, strawberries, and pineapple and stir to combine; divide in Half.

 

Pour half the gelatin mixture into a 12x8 inch pan; refrigerate until set, about 1 hour.  Keep remaining gelatin at room temperature.  Spread sour cream evenly over partially set in pan.  Pour on remaining gelatin.  Cover and refrigerate until set, about 1½ hours or overnight.  Makes 12 servings, about 225 calories each.

 

Autumn Apple Salad

 

 

1 can (20oz) crushed pineapple, undrained                  2/3 cup sugar

1 package (3oz) lemon-flavored gelatin                       1 pkg (8oz) cream cheese, softened

1 cup diced, unpeeled apples                                          1/2 cup chopped nuts, optional

1 cup chopped celery                                                       1 cup whipped topping

 

In a saucepan, combine pineapple and sugar; bring to a boil for 3 minutes.  Add gelatin, stir until dissolved.  Add cream cheese; stir until mixture is thoroughly combined.  Cool.  Fold in apples, nuts, celery, and whipped topping.  Pour into a 9-inch square baking pan.  Chill until firm.  Cut into squares.

 

Another way you could make this is to add lemon- flavored instant pudding instead of the jello, and reduce the sugar to 1/3 cup.

 

Frozen Chocolate Mousse

 

 

 

 

 

2 cups crushed chocolate oreos (about 22 cookies)                  3 T. butter, melted

1 pkg (8oz) cream cheese, softened                                            1 t. vanilla extract       

1 can (14oz) sweetened condensed milk                                   1/2 cup chocolate syrup

2 cups heavy whipping cream, whipped

 

Line a 9 in. loaf pan with foil or waxed paper.  In a bowl, combine the cookie crumbs, press into the bottom of the loaf pan.  In a mixing bowl, beat cream cheese until light, add milk and vanilla; mix well.  Fold in whipped cream.  Spoon half the mixture into another bowl and set aside.  Fold chocolate syrup into remaining cream cheese mixture.  Spoon half the chocolate mixture over the crust.  Top with half of the reserved cream cheese mixture.  Repeat layers.  Cut through layers with a knife to swirl the chocolate.  Pan will be full.  Freeze for 6 hours or overnight.  To serve, lift out of the pan, thaw to room temperature for 10 minutes then cut into 10 slices and serve.