Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
n boiling water.
Add cranberry sauce.
Chop up to separate
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
In saucepan, heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened. ( I cheat and put it in the freezer, stirring often till thickened).
Fold in whipped cream. Cover and chill until firm. (Cook time is chill time if chilling in the fridge).
Blend cranberry sauce in a blender until smooth; add orange juice and lemon juice and blend again until smooth.
Combine cranberry mixture and ice in a pitcher. Slowly pour ginger ale into cranberry mixture and gently stir to combine.
Prepare light colored jello with 1 cup boiling water.
Add 1/2 of pineapple and oranges with 1 cup liquid.
Pour into top half of jello mold; chill until almost set.
Insert cherries, if desired, and allow to set.
Melt cranberry sauce over low heat.
Prepare cherry jello with 1 cup boiling water.
Add remaining ingredients, including melted cranberry sauce.
Pour carefully on top of set mold; chill thoroughly.
Melt margarine in heavy skillet.
Combine flour, salt and pepper.
Coat chicken pieces and brown in margarine.
Remove chicken.
Combine remaining ingredients, except cranberry sauce, in skillet with drippings.
Heat on low for 5 minutes.
Place chicken in a large casserole dish.
Pour liquid mixture over and around chicken.
Add cranberry sauce on top.
Cover.
Bake 45 minutes at 350\u00b0.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
Add 1 cup boiling water to cranberry sauce. Add 1 cup boiling water to jello.
Mix until dissolved. Put cranberry and jello mixture together.
Add nuts. Put 1/2 of mixture in a greased mold. Put in freezer to set.
Spread sour cream over first layer.
Add the rest of the mixture on top of sour cream. Refrigerate until set. You can use all low calorie and fat-free, then omit nuts.
Put cranberry sauce in large mixing bowl.
Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices.
Mix until well blended and smooth.
Pour into large plastic container.
Add water and mix well.
Cover and freeze 2 hours.
Remove from freezer and stir again.
Freeze 8 hours or overnight.
To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend.
Can be frozen and stored for several weeks.
Soften cream cheese.
Blend with mayonnaise and sugar.
Add cranberry sauce, pineapple and nuts.
Fold in cream which has been whipped with confectioners sugar.
Add vanilla.
Pour into 9 x 13-inch container and freeze 6 hours.
Cut into squares.
Keep in freezer.
Seal well.
May be serve as a salad or dessert.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.
Place jelled cranberry sauce in large mixer bowl; beat until smooth.
Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices.
Mix on low speed until well blended and smooth.
Pour mixture into a large, freezer-safe, non-metallic container.
Add water to mixture and stir well. Cover and freeze for 2 hours.
Remove from freezer and stir. Cover and continue freezing for 8 hours or overnight.
Add boiling water to jello; stir until dissolved and cool to room temperature.
Mix in jellied cranberry sauce and sour cream until mixture is smooth.
I use a food processor, but you can use a mixer on low speed or a blender in small batches.
Pour into mold or pan sprayed with nonstick cooking spray or just into a bowl to chill and set.
Unmold onto plate before serving or serve from bowl.
Garnish with green grapes and pineapple chunks, if desired.
Cool gelatin and water.
Add nuts, cranberry sauce, pineapple and juice, wine and celery.
Let set.
Dissolve jello in hot water.
While warm, add cranberry sauce. Let mixture cool.
Refrigerate 10 to 15 minutes.
Fold in sour cream.
Add nuts and pineapple.
Chill until firm.
Cut into squares and serve on bed of lettuce.
Mix lemon jello and hot water until jello is dissolved.
Add cream cheese and mix, then add pineapple and pecans.
Pour in a jello mold and chill. Mix strawberry jello and hot water until jello is dissolved, then add cranberry sauce, pour over chilled mixture and continue to chill until set.
Drain pineapple, reserving syrup.
Add water to make one cup and heat to boiling.
Dissolve gelatin in hot liquid and stir in cranberry sauce.
Cool.
Stir in ginger ale, nuts, pineapple and cream cheese.
Pour into mold and chill.
ranberries and water in a sauce pan and bring to a
Grease medium sized muffin tin.
Put 1 tbsp of the cranberry sauce into each cup.
Place biscuit into each cup.
Bake at 425F for 10 minutes or until nicely browned.