Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
To Make Cranberry Puree: Combine 1 cup of
Mix cranberries, 1 cup sugar, pineapple and marshmallows; refrigerate overnight.
The following day, mix 2 cups pretzels, 3 tablespoons sugar and margarine; pat into 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0.
Cool thoroughly.
Whip the whipping cream (or use Cool Whip), fold in the cranberry mix and spread over crust. Top with remaining 1 cup of crushed pretzels.
Chill and serve as salad or dessert.
Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
Chill for best results.
Toast buns and spread with cream cheese.
Spoon chicken salad onto bun.
Enjoy!
Melt cranberry sauce over medium heat.
Drain, reserving liquid and berries.
Mix together cranberry liquid, boiling water and Jell-O; stir until Jell-O is dissolved.
Add lemon juice and salt.
Chill until mixture mounds slightly on a spoon.
Add mayonnaise and beat until smooth.
Fold in cranberries, apples and nuts.
Pour into a 2-quart bowl.
Chill overnight.
Makes 10 to 12 servings.
Recipe can be cut in half.
Place cranberry sauce in refrigerator overnight; it
lices.).
For the keto cranberry relish: Add all the ingredients
ork in pan.
Make salad; Line crispy tortillas with romaine
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Dissolve jello in hot
water;
add
cranberry
and beat until smooth.
Add orange
juice.
Chill until slightly thickened.
Add celery and apple.
Pour in 9 x 13-inch pan or mold. Half a recipe would fill an 8 x 8-inch pan.
Serves 10 to 12.
Boil pineapple juice, cranberry juice and lemon juice together. Add jello. Remove from heat and stir in cranberries. Put in fridge till almost set. Add pineapple and nuts. Add a half cup of chopped celery if you like. Can Substitute Cherry Jello if preferred.
Dissolve jellos in 1 1/2 cups of boiling water.
Then add rest of the ingredients and chill in refrigerator.
This recipe may be enlarged by using 2 of each ingredient, except strawberry jello and nuts.
Use only 1 each of them.
This is an excellent holiday salad.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Cream the cream cheese and sugar.
Add Dream Whip.
Put creamed mixture over the pretzel mix.
Chill.
Combine strawberry juice and bring to boil (must be 2 cups liquid, so add water if needed).
Add jello.
Add the fruit.
Cool.
Pour over top of chilled pretzel mix.
Chill and serve.
Mix pretzel crumbs and margarine and pack in 9 x 13-inch dish. Bake 10 minutes at 400\u00b0; cool.
Cream sugar and cream cheese until smooth.
Add Cool Whip.
Pour over pretzel crust and refrigerate.
Mix pretzel sticks, sugar and margarine and spread into 9 x 13-inch dish.
Bake at 200\u00b0 for 8 minutes and cool.
Blend cream cheese and sugar.
Fold in Cool Whip.
Spread over pretzels.
Seal the edge good.
Melt jello in water.
Add strawberries.
Pour over cream cheese to make top layer of salad.
Chill.
Crumble pretzel sticks and mix with melted oleo and sugar. Press in 9 x 13-inch pan and bake at 350\u00b0 for 6 to 10 minutes. Blend cheese and sugar.
Fold in Cool Whip and spread mixture over cooled pretzel crust.
Dissolve jello in hot pineapple juice.
Add frozen strawberries.
Pour jello mixture over cheese mixture and let set.
Mix pretzel crumbs, 3 tablespoons sugar and melted butter. Press into a 9 x 13-inch dish and bake 10 minutes at 350\u00b0.
Cool. Whip the cream cheese and sugar until light and fluffy.
Fold in Cool Whip.
Spread over crust and refrigerate.
Dissolve gelatin in boiling water.
Add frozen strawberries.
When mixture has thickened, pour over cream cheese layer.
Refrigerate at least 2 hours.
Even better if made a day ahead.
Mix pretzel sticks, melted butter and sugar; press into 13
x 9-inch
baking dish.
Bake at 350\u00b0 for 10 minutes.\tLet cool completely.
Melt margarine and stir into pretzels and 1/4 c sugar.
Press into 9 x 13 pan and bake at 350 degrees for 10 minutes.
Cool completely.
Cream sugar and cream cheese together.
Fold in whipped cream and spread over cooled pretzel mixture.