Cranberry Holiday Salad



Cranberry Holiday Salad:
I used a biscuit cutter to
give you an idea of the layers.

 I'm on a favorite salad kick!  This salad is similar to the Emerald Salad in that it has fruit, whipped cream, and resembles nothing like your traditional lettuce salad!  It has the perfect balance of sweetness and tang of the cranberries, cherry, apple and pineapple, combined with the rich fluffiness of whipped cream and cream cheese to compliment the fruit flavors.  There is just something about the cherry and cranberry mix that is irresistable.  If you are getting the idea that holidays at our house involves several salads, you are right!  This one makes the cut for every Thanksgiving and Christmas.  A shout out to my sister Kathleen who introduced us to this salad!

Cranberry Holiday Salad

(Print this Recipe)
1 20oz. can crushed pinapple, undrained
1 large black cherry or just cherry jello (make as normal)
1 can whole cranberries (or canned jelly if you prefer aren't a big cranberry fan)
1 apple, grated with skin
2 c. chopped pecans

Topping
1 8 oz. cream cheese
2 cups whipping cream, *whipped with sugar and vanilla to taste.
1-2 Tbs. powdered sugar
1 tsp. vanilla

Directions:For topping

1. In a 9x13 baking dish, combine all together and refrigerate for 4 hrs.

1.  Allow cream cheese to soften and place in bowl, stiring to make it smooth. 
2.  Place whipping cream in a Kitchen aid or separate bowl with beaters and beat on high until soft peaks form. Add powdered sugar and vanilla.3.  Fold in whipped cream with cream cheese and spread topping on top of firmed jello.

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Emerald Salad

Emerald Salad

Thanks for your requests!  By popular demand, here is one of them; namely, a salad that we traditionally have during the holidays, but one that I make year round.  If you consider yourself a culinary purist or just have an automatic rejection of all things involving green jello (99% of the time I would agree with you actually), I promise you that this salad fits in that 1% category that is definitely worth making.  The general reaction at family functions for first-time tasters goes as follows:  casually looking at the salad with a skeptical look, taking a small amount, taking one taste...and then heaping half their plate full of the stuff.  Okay, maybe not half the plate, but definitely a mound of it! 

Emerald Salad
(Print this Recipe)
1 small pkg. lemon jello
1 small pkg. lime jello
2 c. liquid (juice from drained pineapple, the rest water)
1 c. crushed pineapple, drained
1 c. mayonnaise
1 c. cottage cheese
1 c. heavy cream
1 c. nuts (preferably pecans), chopped


Directions:
1. Heat liquid and dissolve jello in it.
2. Put dissolved jello in bowl and put it in the fridge until it starts to get firm.
3. Add all other ingredients to the semi-firm jello and mix in well.
Note:  For a fluffier salad, you can whip the cream and fold it in last.

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One of My Favorite Thanksgiving Holiday Recipes: Pumpkin Bread

Oprah just completed her final "Favorite Things" episode, so I figured I'd get into the spirit and share one of my favorite Thanksgiving holiday recipes:  Pumpkin Bread!  Be forewarned:  if you don't like pumpkin, or bread, or the combo of both, you still are very much at risk of getting addicted to this fantastic-of-all holiday breads.  My husband, who hates all things pumpkin (including pumpkin pie), will make a good go of eating one loaf all by himself if left to his own devices (and so will I for that matter!). 

One thing I really like about this recipe is that provided you have a can of pumpkin hanging out in your pantry, you don't have to run to the store for special ingredients.  I have made this for friends, family, and for group parties--it is always a HUGE hit.  Need some extra pats on the back this holiday season?  Well, make this and you will have people bombarding you with recipe requests and public accolades.  If you don't need any of that, make it anyway--you won't have any regrets in the morning.  This recipe comes from my Aunt Jane, who is an amazing cook. 

PUMPKIN BREAD
(Print this Recipe)

3 cups sugar
1 cup oil
4 eggs, beaten
1 can (16 oz.) pumpkin
3 1/2 cups flour
2 tsp. soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Directions:

1.  Cream sugar and oil together, add eggs and pumpkin; mix well. 
2.  Sift together dry ingredients, add to dry ingredients alternately with water.
3.  Pour into two well greased and floured loaf pans.
4.  Bake at 350 degrees for 1 1/2 hours or until ready.
5.  Remove and allow to cool in pan on wire racks; removed from pan when cool.

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