Wednesday, November 20, 2013

Cranberry Jello Jubilee

This recipe was given to me by my mother in law Beth who is a great cook. She served this at Thanksgiving and Christmas!  I love it!

Cranberry Jello Jubilee
1 large raspberry jello
1 cup hot water
1 cup cold water
2 cups whole cranberry sauce (canned, not raw)
1 (4 oz) can crushed pineapple
3 mashed bananas
1/2 cup chopped nuts, optional
1 pint sour cream

In large bowl, dissolve jello in 1 cup hot water and 1 cup cold water.  Chill and set until thickened, then add cranberry sauce, pineapple, bananas, and chopped nuts.  Put half of mixture into pan (can be 9 x 13 pan or smaller) Put one pint sour cream on top, then add the other mixture on top and set till firm.
Yummy!

Thought for the day:
Sometimes we try too hard to solve our own problems, and we forget to ask for help from our Heavenly Father.  The gospel is so simple, as is found in 1 Nephi 15:8  where Nephi says to his brothers  "And I said unto them:   Have ye inquired of the Lord?"
May we always remember to ask Heavenly Father for answers to our problems, He loves to hear from us and help us and He wants us to be happy! (He wants us to learn patience and trust and many other things as well, so sometimes the answers take longer, but we must keep asking!)



Strawberry Pretzel Salad

It is Thanksgiving time and Jenna asked me for the recipe for our Strawberry Pretzel Salad and I said "it is on the blog" to which I just realized it is not on the blog.  This is a traditional jello salad we make every Thanksgiving, you can use strawberries or raspberries or any kind of berries!  
I got this one from Sherene Keith from my Sandridge Ward Cookbook!  Yay for Ward cookbooks!
Strawberry Pretzel Salad
2 cups coarsely crushed pretzels
3 Tbsp sugar
3/4 cup melted butter
1 (8 oz) cream cheese
1 cup sugar
1 (8 oz) Frozen whipped topping (cool whip)
1 6 oz Strawberry Jello
1 1/2 cup boiling water
2 (10 oz) pkg. frozen strawberries, thawed
Mix pretzels, butter, and 3 tablespoons sugar.  Press into a 9 x 13 pan (not too hard)  Bake at 400 for 6 minutes only.  Cool
Beat cream cheese and sugar.  Add whipped topping  and mix all together well.  Spread this mixture onto the crust and refrigerate 
Dissolve Jello in 1 1/2 cup boiling water.  Stir in berries.  Mix until syrupy. 
Refrigerate Jello mixture until no longer runny   Pour over cream cheese layer.  Chill until set.
I usually make this the night before so it has time to set.

For my thought today:  There is always something to be sad about.  There is always something to be happy about.  Embrace the sadness, let it fill you and absorb it, then quickly think of the things that you are blessed to have right now, and chase out the sadness by choosing to focus on being happy.  Sing this song by Martina Mcbride, and hopefully you will feel better!  Do it anyway