Raspberry Applesauce Jello

This is from my mom and I have had to ask her for it several times. So to save her the headache of finding it one more time, I posted it here for easy access. Also, thought it would be good to share with berry season closing in on us. I love the texture the applesauce adds to this. Definitely a favorite of our family... and easy. Raspberry Applesauce Jello 3 (3 oz) packages raspberry Jello 3 cups 7-up (you can mix water with the 7-up to make 3 cups) Applesauce Lots of Raspberries (about 3 packages frozen) Boil 7-up then add jello slowly, stirring until desolved. Add enough applesauce to make 6 cups. Pour into a 9 X 13 pan. Add lots of raspberries (to your liking). Chill for 3-4 hours or until set. You can top with Cool Whip if you want. Easy!

Chicken Salad

A few things I love about summer are BBQing, fresh fruits and vegetable, and yummy salads. This is one of my favorites. In fact my sister, Wendi, and I had a chicken salad cookoff. We were so sure everyone woule like ours the best that we both ended up doubling our recipes. Needless to say we had PLENTY of chicken salad. That, and I am sure I was the hands down winner :) This recipe is from a friend our family has known for quite a while. She is a fantastic cook. You know the type. When she has a recipe you know you want a copy because there isn't anything that she makes that isn't wonderful. Thanks Marilyn! Chicken Salad 3 cups chicken, cooked and cubed (I think you could use your canned chicken too) 1 cup grapes (red or green) 1 cup slivered almonds 3 cups celery (I use less as my family aren't celery fans) 1 cup mayonnaise 1/4 cup whipping cream, whipped (love the creaminess this adds) 1 Tablespoon lemon juice salt and pepper to taste Mix he chicken, grapes, almonds and celery. Mix mayonnaise, whipped cream and lemon juice. Fold into chicken mixture and serve on lettuce leaves or croissants. Taste it before serving and add whatever salt and pepper you want to your liking. Yummy! Making this Saturday for lunch!

Rainbow Jello

So I discovered that this is something that I usually make for Thanksgiving. It was a good thing I was reminded, because I didn't know that. And actually, 80% of the people had made it though the line before I remembered to take it out of the fridge. I will say, kids really think it is cool when they see it. I even did this in individual clear plastic cups for one of my sons birthday treats at school.

This recipe is really pretty easy. Just a little time consuming. But if you are hanging around the house anyway, it is no biggie to just keep adding the next layer. They set up pretty quick. Give it a try... your kids/grandkids will think you are wonderful.



Rainbow Jello

6 small packages of Jello (red, orange, yellow, green, blue, purple)
16 oz. container of sour cream

I do this in a 9 X 13 pan which has a very light coating of cooking spray in it.
Add one packet of Jello to 1 cup of boiling water. Stir 2 to 3 minutes to dissolve completely. Pour 2/3 cup of the Jello into the prepared pan, and chill for 15 minutes. Meanwhile, add enough Sour Cream to the remaining Jello to make 2/3 cup. Stir until combined. When first layer has set for 15 minutes, carefully pour Jello/sour cream mixture over it, and chill for 15 minutes. Repeat with remaining colors. Once all layers have been poured, allow to chill for at least 2 hours. Unmold onto a serving platter, if desired, or cut into squares and serve.

Note: as soon as I pour (do it gently so as not to break up the previous layer)the sour cream/jello layer on, I mix the next color of jello up so it is cooled enough to pour when the sour cream/jello layer is set.

You can also use cool whip or evaporated milk instead of sour cream. Just follow the same measurements as above. I thought the cool whip was a pain to incorporate into the jello though.

You can also do this with whatever colors of jello you want for whatever special occasion. You can also do this in a bundt pan and unmold for a special affect.

Banana Split Salad

Light, fluffy and full of yumminess. Healthy? Maybe a 3 on a scale of 1 to 10. But if you want to try something different, this would fit the bill. It makes quite a bit, so be prepared.

Banana Split Salad

1 (14 oz.) can sweented condensed milk
1 tub of Cool Whip (12 oz. but 8 oz. will work too), thawed
1 (21 oz.) can cherry pie filling
3 medium bananas, sliced
1 (8 oz.) can crushed pineapple
1/2 cup chopped pecans, toasted
1/2 cup shredded sweetened coconut
1 cup fresh strawberries, sliced

Garnish: peancs, coconut, strawberries and chocolate fudge (all optional)

In a large bowl combine milk and cool whip until well blended. Fold in the cherry pie filling, bananas, pineapple, pecans, coconut and strawberries. Garnish as you wish. Serve chilled.

Note: we didn't add the pineapple because I didn't have any. I also omited the coconut because I had to many eyes watching me to add it. Sorry my picture isn't all garnished and pretty, but I am in a time crunch and sometimes... You get what you get and you don't throw a fit!

I was looking at the pictures on my camera and forgot I was going to post this salad. I got it from Marilyn Deal. Everywhere I have taken it, it is a hit. I hope you don't mind that I posted your recipe.

Spinach Salad
1 bag of baby spinach leaves (9 0z.)
1 pint fresh strawberries- sliced
1 avocado- peeled and diced
1 pkg. slivered almonds that have been sugared(at least 1/2 cup)

Dressing
1/2 cup sugar
2 T. sesame seeds
1 T. poppy seeds
1/2 cup vegetable oil
1/4 cup sweet rice vinegar (regular is fine)
1/4 t. paprika
1/4 t. Worcestershire sauce
1 1/2 T. finely chopped onion (dried will work)

This is a lot of dressing you don't need to put it all on. This salad only last for the day.