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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Frog Eye Salad



Frog Eye Salad with Acini di Pepe Pasta

Need an amazing salad that doesn't involve any lettuce or vegetables? Here you go!  This salad is made with a tiny pasta called Acini de Pepe, thus it gets its more common name referring to our amphibious friends.  I have sometimes seen it made with tapioca, but I challenge that as fluffy, creamy salads go, this version reigns supreme. You will also notice that it is devoid of the coconut common to many frog-eye versions; while I am a major fan of coconut, I prefer this silky smooth rendition.  It is super easy, doesn't take very long, and is made with an easy, full-proof custard base that is not tempermental in any way. Add fresh whipped cream and a few other ingredients, and you have a tiny piece of heaven in your mouth! It is definitely a favorite at family functions and parties.

Frog Eye Salad
(Print this Recipe)
 2/3 cup uncooked Acini di Pepe pasta
1 cup sugar
2 Tbs. flour
1/2 tsp. salt
2 beaten eggs
1 tsp. fresh lemon juice
1 2/3 cup pineapple juice
2 cups miniature marshmallows
2 small cans drained mandarin oranges
1 large can drained crushed pineapple
2 1/2 cups whipping cream (unwhipped)
2 Tbs. powdered sugar

Directions:
1. Cook pasta in 3 quarts of water until tender, rinse in cold water, and set aside.
2. In a sauce pan, combine sugar, flour, salt, eggs, lemon and pineapple juice. Cook over medium heat until thick; let cool. Note: when you are in a hurry, you can put it in the freezer to cool it faster.
3. In a separate bowl, combine marshmallows, oranges, and pineapple. Set aside.
4. In a separate bowl or kitchen aid, combine whipping cream and powdered sugar. Whip on high until soft peaks form.
5. Combine all (pasta, base, fruit) in a large bowl and gently fold in the whipped cream.
6. Serve immediately or chill overnight and serve the next day.

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