Holiday Slush

Source:  Jo Howell

3 C. Sugar

6 C. water

Boil and cool

1 can cranberry juice frozen concentrate

2 cans water

1 can jellied cranberry sauce

46 oz pineapple juice

12 oz. frozen lemonade concentrate

Mix altogether--will need to mix the cranberry sauce in with an immersion or regular blender.

Pour into ice cream buckets and freeze.

Thaw an hour till slushy and serve 1:1 with Sprite.

Makes 6 quarts frozen concentrate and 3 gals punch.

Raspberry Jello Salad

 Source: Amy (via: natashaskitchen.com)

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in refrigerator

Pre-heat oven to 350°F.
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

 2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.

3. Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

 5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed in the bowl of your mixer with paddle attachment until well-combined.

 6. Next, stir in Cool Whip using a spatula and mix until well combined.

 7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.

 8. Place  raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

 

Serving: 12

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2 cups salted pretzel sticks (before crushing)
• ¼ cup granulated sugar
• 1 stick (8 Tbsp) unsalted butter
• 1 (8oz) package cream cheese - softened
• 1 (8oz) package Cool Whip - thawed in the refrigerator
• ¾ cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

 

Pre-heat oven to 350°F.

1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
4. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
5. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
6. Next, stir in Cool Whip using a spatula and mix until well combined.
7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

Heavenly Cheesey Potatoes

 Source: Stephanie Hammer

32 ox. frozen shredded hashbrowns

1 cube butter, melted

2 C. grated cheddar cheese

16 oz. sour cream

2 can cream of chicken (murshroom, celery, etc) soup

1 onion, chopped (or a couple of Tbsp minced dry onion)

1/2 rsp salt

1/4 rsp pepper

1 tbsp butter melted butter

2 C. crushed cornflakes or honey bunches of oats or whatever

Combine everything but the cornflakes and the 1 tsp melted butter.  Mix well and place in a greased 9x 13 baking dish.  Mix cornflakes and melted butter and sprinkled over the top.  Bake 250 for 45 mins.