Angel Food Cake Stuffed with Whipped Cream and Berries

Ingredients

Berries:
2 cups fresh raspberries $
1 1/2 cups fresh blackberries $
1 1/2 cups fresh blueberries
1/4 cup granulated sugar $
2 tablespoons fresh orange juice $
Cake:
1 cup cake flour (about 4 ounces)
1 cup powdered sugar, divided
1/2 teaspoon ground ginger
3/4 cup granulated sugar $
12 large egg whites $
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons fresh orange juice $
Whipped cream:
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar
Remaining ingredients:
2 tablespoons powdered sugar
Grated orange rind (optional)
 

Preparation

• To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
• Preheat oven to 375°.
• To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
• Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
• Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
• To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
• Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
• Note:For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume.

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Heavenly Angel Food Cake

Ingredients

2 1/2 cups sugar $
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites $
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice $
Lemon-Cream Cheese Frosting
Garnishes:
Gumdrop Rose Petals
Fresh mint leaves
 

Preparation

•  Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
•  Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
• . Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
• Note:You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

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Classic Angel Food Cake

Ingredients

1 cup sifted cake flour
1 1/2 cups sugar, divided $
12 large egg whites $
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice $
1/2 teaspoon almond extract
 

Preparation

• Preheat oven to 325°.
• To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
• Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
• Nutty: For nut lovers; fold 1/2 cup finely chopped toasted nuts--such as almonds, walnuts, or hazelnuts--into the batter with the flour.
• Chocolate glazed: Whisk together 3 tablespoons unsweeetened cocoa, 1 cup powdered sugar, 1/2 teaspoon vanilla extract and about 3 tablespoons water or cold coffee. Drizzle over cooled cake.
• Chocolate malt: Add 2 tablespoons malted milk powder and 2 tablespoons unsweetened cocoa powder to the flour mixture.
• Citrus-glazed: Whisk together 2 tablespoons lime, lemon, orange juice and 1 cup powdered sugar until smooth. Drizzle over cooled cake.
• Ice cream: Cut the cake horizontally into 3 layers, then spread each layer with cup of softened ice cream or sorbet. Reassemble the cake, then freeze it until ready to serve.
• Orange: Fold 2 tablespoons grated orange peel and 1 teaspoon orange extract into the batter.
• Pink Peppermint: Add 1/4 teaspoon red food coloring to the batter and fold in 1/4 cup finely crushed hard peppermint candies.
• Spiced: Add 1 1/2 teaspoons pumpkin pie spice to the flour mixture.

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Lemon-Orange Chiffon Cake

Ingredients

2 1/2 cups sifted cake flour
1 1/3 cups sugar $
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated $
3/4 cup fresh orange juice $
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Lemon-Orange Buttercream Frosting
Garnishes: edible flowers, kumquat slices 


Preparation

•  Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
• . Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
•  Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

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Grilled Chicken Salad With Avocado and Mango

Ingredients

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2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons mango chutney
1 tablespoon low-sodium soy sauce
3/4 teaspoon grated peeled fresh ginger
4 (4-ounce) skinless, boneless chicken-breast halves
Cooking spray
8 cups mixed salad greens
1 cup diced peeled mango
3/4 cup diced peeled avocado $

Preparation

•  Prepare grill.
• Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
• Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
• Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.
• Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson

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Caribbean Grilled Chicken Salad with Honey-Lime Dressing

Ingredients

2 teaspoons salt-free Jamaican jerk seasoning, divided
3 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/3 cup light mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped shallots
3 tablespoons honey
2 tablespoons fresh lime juice
3 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1 (10-ounce) package torn romaine lettuce
1/3 cup (1 1/2 ounces) shredded reduced-fat Colby-Jack cheese 

Preparation

• Preheat oven to 450°. Prepare grill.
• Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.
• While chicken chills, combine 1/4 teaspoon kosher salt, mayonnaise, and next 4 ingredients in a small bowl; cover and chill until ready to serve.
• While chicken and dressing chill, place tortilla strips on a foil-lined baking sheet. Lightly coat tortilla strips with cooking spray, and sprinkle with remaining 1/2 teaspoon seasoning and remaining 1/4 teaspoon kosher salt. Bake at 450° for 8 to 10 minutes or until crisp, tossing strips gently every 2 minutes. Remove from oven, and place strips on a wire rack.
• Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into slices.
• Place 1 3/4 cups lettuce on each of 4 plates; divide chicken strips evenly among salads. Sprinkle about 4 teaspoons cheese over each salad, and top evenly with tortilla strips. Drizzle 3 tablespoons dressing over each salad.

Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired. 


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Grilled Chicken Salad

Ingredients

1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)
1 tablespoon canola oil
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground red pepper
4 bone-in chicken breast halves, skinned
Cooking spray
1 cup seedless green grapes
1/2 cup chopped red onion
1/2 cup mango chutney
1/3 cup finely chopped celery
1/3 cup canola mayonnaise (such as Spectrum organic)
3 tablespoons fresh lemon juice 



Preparation 

• Combine first 4 ingredients, stirring to combine. Stir in 1/4 teaspoon salt and pepper. Place yogurt mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.
•  Prepare grill to medium-high heat.
•  Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned. Turn chicken over; grill 20 minutes or until a thermometer inserted in the meaty part of breast registers 160°. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.
• Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.
• Wine note: With just a bit of heat from the ground red pepper and sweet-tart mango chutney, Grilled Chicken Salad matches perfectly with a glass of chilled Hogue Riesling 2007 ($9) from Washington. The tropical fruit and pear flavors nicely echo the chutney, while the wine's refreshing sweetness and fresh acidity add zip and textural contrast to the creamy consistency of chicken salad. —Jeffery Lindenmuth

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Greek Salad

Ingredients:

Dressing:

6 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper, and extra for garnish
1 teaspoon dried oregano

Salad:

6 tomatoes, cut into wedges
½ red onion, sliced into rings
1 cucumber, halved lengthwise and sliced
1 green pepper, sliced thin
8 ounces feta cheese, crumbled
32 kalamata olives

Directions:

1. Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
2. Place all the salad ingredients into a large bowl.
3. Pour the olive oil dressing over the salad and toss gently to combine just before serving.


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German Potato Salad

Ingredients:

1 pound bacon
2 medium onions, chopped
3/4 cup sugar
1 Tablespoon salt
2 teaspoons celery seed
1/2 teaspoon pepper
1 cup vinegar
1/2 cup water
12 cups potatoes, cooked and diced
parsley

Directions:

1. Cook bacon until crisp; drain (reserving 1/2 cup fat), and crumble.
2. Cook onion in fat until just tender. Blend in sugar, salt, celery seed, and pepper to taste. Add    vinegar and water. Cook and stir until thickened and bubbly.
3. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.
4. Garnish with parsley. Can be served warm or chilled. Serves 16.


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Waldorf Salad

Ingredients:

1 cup granny smith apples, chopped
1 Tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts

Directions:

1. Sprinkle apples with lemon juice after they are cut.
2. Add all other ingredients.
3. Toss to coat all pieces with mayonnaise.


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Egg Salad

Ingredients:

 

1/2 cup mayonnaise
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs,chopped
1/2 cup finely chopped celery
lettuce leaves or bread

Directions:

1. In a bowl, combine mayonnaise, onion, salt and pepper.
2. Stir in eggs and celery. Cover and chill.
3. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.


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Cucumber Salad

Ingredients:

1 medium cucumber, sliced
1 medium onion, sliced
2 teaspoons salt
2 Tablespoons sugar
2 Tablespoons vinegar
1 cup cold water
1/4 teaspoon pepper

Directions:

Mix all ingredients together and chill before serving


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Tuna Salad Recipe

Ingredients:

3 eggs, hard-boiled and chopped
2 Tablespoons dill relish
2 Tablespoons mayonnaise
1 teaspoon Louisiana hot sauce
2 teaspoons Dijon mustard
6-1/2 oz. can tuna, drained

Directions:

1. Combine eggs and dill relish.
2. Add the rest of the ingredients except tuna, and mix well.
3. Add tuna. If the mixture is dry, add some more mayonnaise.


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Broccoli Salad Recipe

Ingredients:

1 large head broccoli, broken into small flowerettes
1 medium onion or about 1/2 cup chopped onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup sugar
2 to 3 Tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)

Directions:

1. Cut bacon into bits and fry crisp.
2. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts (if using).
3. Pour over broccoli and onions. Mix well.
4. Let stand at least 1 hour or more before serving.


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Taco Salad Recipe

Ingredients:

1 pound lean ground beef
1 package taco seasoning mix
1/4 cup water
1 large head romaine lettuce, torn into pieces
1 1/2 cups chopped tomatoes
1 cup shredded cheddar cheese
2 cups tortilla chips, coarsely crushed
1/2 cup sour cream
2 Tablespoons salsa

Directions:

1. Brown ground beef in large nonstick skillet sprayed with cooking spray on medium-high heat; drain.
2. Add taco seasoning mix and water to the ground beef; mix well.
3. Bring to boil. Reduce heat to medium-low; simmer 3 min.
4. Divide lettuce among four plates. On each plate, place in even amounts, the meat mixture, tomatoes, cheese and tortilla chips.
5. Top with sour cream and salsa.


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Macaroni Salad Recipe

Ingredients:

1 pound cups uncooked elbow macaroni
6 hard-cooked eggs, chopped
3 stalks celery, chopped
1 green or red bell pepper, chopped
4 cups real mayonnaise
3 Tablespoons prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder

Directions:

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, celery, and pepper.
3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.
4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.
5. Cover and chill for at least 1 hour before serving.

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Potato Salad Recipe

Ingredients:

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 Tablespoons cider vinegar
2 Tablespoons sugar
1 Tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1/2 cup finely chopped onion
5 hard-boiled eggs, chopped
paprika

Directions:

1. Place diced cooked potatoes in a large bowl.
2. Mix mayonnaise, vinegar, sugar, mustard, salt, garlic and pepper in another bowl.
3. Add this mixture to the potatoes.
4. Add celery and onions, mix well.
5. Stir in chopped eggs.
6. Sprinkle paprika on top before serving.


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Homemade Magic Shell (Ice Cream topping)

Ingredients:

4 ounces chocolate chips
3 tablespoons butter

Directions:

• Melt chocolate chips and butter together.
• Cool.
• When ready to serve pour over ice cream.

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Graham Cracker Cheesecake Crust

Ingredients:
 

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar

Directions:

• Preheat oven to 350°F.
• Mix all ingredients together and press evenly across bottom of a inch springform pan.
• Bake for 8 to 10 minutes; cool and fill.

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Greek Yoghurt and Fruit Salad

Ingredients:

200 g Greek yogurt, 8 oz (FAGE brand is available overseas, you can get a variety of fat contents, they are all delicious or y)
fresh fruit salad, of your choice (try to use a variety of fresh, seasonal fruit, cut into little pieces)
2 tablespoons honey (regular honey can be used, but Greek Thyme Honey is awesome)
4 tablespoons toasted walnut pieces
cinnamon

Directions:

• In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
• Enjoy!

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Microwave Caramel Popcorn

Ingredients:

1 bag of micro-wave popcorn
1/4 lb margarine or 1/4 lb butter
1/2 cup brown sugar
3/4 cup miniature marshmallow

Directions:

• Pop the micro-wave popcorn and put in a bowl.
• Place margarine, brown sugar and marshmallows in microwave proof bowl; microwave for two minutes.
• Stir well and pour over popcorn.

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Gluten Free Awesome Chocolate Chip Cookies

Ingredients:

1/4 cup softened margarine
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup rice flour
3/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nestle chocolate chips

Directions:

• By hand blend margarine, sugars, egg, & vanilla until creamy.
• In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
• Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

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Icing-in-the-Cake Cake

Ingredients:

4 eggs
1 cup water
1/2 cup oil
1 (18 1/4 ounce) box butter pecan cake mix
1 (1 lb) container coconut pecan frosting

Directions:

• Mix all together with mixer.
• Bake in a well-greased bundt pan at 375 for 45-55 minutes.
• Cool 20 minutes before turning out on cake plate.

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Basic Vanilla Frosting

Ingredients:

2 cups powdered sugar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla

Directions:

1   Combine ingredients and beat on medium speed until smooth and fluffy.

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Quick-N-Easy Fruit Dip

Ingredients:

8 ounces Philadelphia Cream Cheese
7 ounces marshmallow creme
cantaloupe (or any fruit to your liking) or honeydews (or any fruit to your liking) or pineapple (or any fruit to your liking) or strawberries (or any fruit to your liking) or watermelon, cubed (or any fruit to your liking)

Directions:

• Mix cream cheese and marshmallow creme until smooth and it's ready to serve with the fruit.

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Butterfinger Pie

Ingredients:

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:

• Mix first three ingredients together.
• Put it in pie crust.
• Chill.

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Layer Cookies (Magic Layer Bars)

Ingredients:

1/2 cup butter, melted
1 cup graham cracker, crushed to crumbs
1 cup flaked coconut
6 ounces chocolate chips (1 cup)
6 ounces butterscotch chips
1 (14 ounce) can sweetened condensed milk (fat free works fine)
1 cup nuts

Directions:

• Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).
• Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
• Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

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Peanut Butter Frosting

Ingredients:

1/2 cup peanut butter, smooth
5 tablespoons margarine, softened
1 cup powdered sugar (or more, to taste)
1 -3 tablespoon milk (only if needed to thin) (optional)

Directions:

• Beat butters together with electric mixer, add sugar.
• If too thick, add a little milk.

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Carrot Cake

Ingredients: 

1 1/2 cups oil
3 eggs
2 cups sugar
2 1/2 cups flour
2 cups grated raw carrots
2 teaspoons baking soda
2 teaspoons cinnamon
1 (20 ounce) can crushed pineapple
1 cup chopped nuts (I use walnuts)
1 teaspoon salt

Icing

1 (8 ounce) package cream cheese
1 tablespoon margarine
1 lb powdered sugar
1 teaspoon vanilla
1 -2 teaspoon milk, to thin
1 dash salt

Directions:

• Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
• Blend all icing ingredients well and cover cake generously.

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Kelly’s Lime Chiffon Cheesecake Dessert

Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

filling

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
12 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (16 ounce) container Cool Whip
green food coloring
maraschino cherry
more Cool Whip

Directions:

• Mix crust ingredients, save aside 2 tablespoons.  Press rest on bottom of 13x9 greased glass dish or pan.
• Dissolve jell-o in boiling water, cool.
• In mixing bowl, beat cream cheese and sugar.
• Beat in vanilla,.
• Slowly beat in jell-o.
• Beat/fold in Cool Whip.
• Beat in 3-4 drops green food coloring.
• Spoon over crust, smooth top.
• Sprinkle with reserved crumbs.
• Chill til set, 3 hours or overnight.
• Serve topped with more Cool Whip and a maraschino cherry.

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Cranberry Delight Jello Salad

 

Ingredients:

Servings:

1 (4 ounce) can crushed pineapple
2 (3 ounce) packages strawberry Jell-O gelatin dessert
1 (16 ounce) can canned whole cranberry sauce
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 tablespoon unflavored gelatin
1/4 cup cold water

Directions:

• Drain pineapple, reserving syrup; add water to syrup to make 2 1/2 cups. Place 1 1/4 cups of syrup mixture in saucepan and bring to a boil. dissolve 1 package of jello in boiling syrup mixture. Add 1/2 drained pineapple and 1/2 cranberry sauce. Mix well and pour into a 9 x 13 dish. Chill until firm.
•  Beat cream cheese with sugar until smooth. Gradually beat in evaporated milk and vanilla. Soften unflavored gelatin in the cold water and heat to dissolve.
•  Blend gelatin into cheese mixture, pour over firm Jello layer. Chill until firm. Boil remaining 1 1/4 cup syrup mixture, dissolve remaining package of jello, add remaining crushed pineapple and cranberry sauce. Chill until room temperature. Pour very gently over cheese layer and chill until firm. Cut into squares.

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