Cranberry Apple Salad

I know most everyone has their favorite cranberry salad for the holidays, but this is one of mine and I wanted to share it. I've been making this one for many years.

It's simple and can easily be cut in half for a smaller family. 

I love the crunch of the apples, the creaminess of the mayo and the ease of making it. 

A great addition to a holiday meal to serve alongside ham or turkey. 

You can thank me later...

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 - 6 ozs. pkg. strawberry jello

(could use raspberry or cherry also) 

2 Tb. lemon juice

(I think this helps keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

(we prefer pecans over anything else)

Place cranberry sauce in saucepan on stovetop; melt over medium heat, being sure to stir.  Drain; reserving liquid & berries. Mix together cranberry liquid, boiling water & jello; stir until jello is dissolved.  Add lemon juice & salt. Chill until mixture mounds slightly on a spoon.  Add mayonnaise (a whisk works great for this step); beat until smooth.  Fold in cranberries, apples & nuts.  Pour into 2 qt. mold or dish. Chill overnight.  

Yield: 10 - 12 servings.

Linked at Whatcha Whipped up Wednesday
   Scrumptious Sunday
Weekend Potluck

Delicious Easy Recipes Using Canned Biscuits - FREE Ecookbook

                                                                         

A THANK YOU FROM .......

Have I got something special for you!!!  I've been wanting to do something 'more' to say THANK YOU to all of my fans for your support & encouragement, and Facebook likes!  Here it is......

My daughter, Deb, and I, are always talking about ways to do things faster and better - and when it comes to fixing meals and desserts, we get pretty excited.

So we decided to put together a little e-cookbook (truly...this is a 'taste' of more to come in the new year=) containing several recipes using canned or frozen biscuits, rolls, or dough.  We each really enjoy using them in recipes, and have both savory and sweet options to make any night special!

Just click the link below to get your *Free* PDF copy to download and print.  Let me know what you think about the recipes when you try them.  We'd love to know how much YOU love them, too!

Delicious, Easy Recipes Using Canned Biscuits

                                                                            

{Crockpot} Reuben Dip

                                                                 

This is such an easy and delicious appetizer, or meal if you decide. 

Throw it all in the crockpot and go about your business while it warms. 

If you like reuben sandwiches, this is just the ticket for you! 

AND ONLY FIVE SIMPLE INGREDIENTS!!! 

This makes an awesome snack for any upcoming holiday parties. 
(I first tasted this at one last year.)

CROCKPOT REUBEN DIP 

1 c. sauerkraut, rinsed and drained

1 (8 ozs) cream cheese, cut into chunks

1 pkg. (6 ozs) shredded swiss cheese

2 - (3 ozs) thin sliced corned beef , diced

2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheeses are melted, stirring occasionally to blend all ingredients.

Serve warm with crackers or cocktail rye bread. 

I toasted some rye/pumpernickel swirl bread. 

                                                                     

Linked to Mop it up Monday
Whatcha Whipped up Wednesday
Full Plate Thursday
Whacha Crockin Wednesday
Meal Plan Monday
Gooseberry Patch Game Day Roundup

Payday Cookies & Weekend Potluck #41

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again...

These yummy Payday cookies use your leftover candy corn in them.  They're not only delicious - they're cute too! 

(click on link below)

Payday Cookies

Thank you all for linking up...and coming back!  We are always thrilled to have you at our table! 

Now, let's take a quick peek back at last week......

The recipe with the most clicks was ~

Crockpot Tavern Sandwich by Sugar Cookies to Peterbilts

Recipes that caught our attention ~

Smothered Ranch Chicken by I Thee Cook

Cowboy Casserole by Crafty Home Improvement (Mis)Adventures

And, a personal favorite ~

Caramel Apple Cobbler by Julie's Eats & Treats 

Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

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When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Coconut Rice Pudding {Healthier Option}

This is a very tasty rice pudding. 

Since I had opened a can of coconut milk to use partially in something else the day before, and saw this recipe on the label on the can and I wanted to use the rest of it up. I am SO glad I made this dessert. 

It's almost 'sticky' too and oh how I love that...I also loved it warm. 

It's comforting for me...I like to eat a lot of things warm, like fruit crisps or pies,
especially cookies from the oven, but we won't go any further with that thread of thought.  

Anyway - this is a great dessert and I hope you'll try it soon. 

If you like rice pudding, you can 'kick it up a notch' using coconut milk. MMM!

You could always use unsweetened coconut milk if you wanted to cut down on the sugar.  I used brown sugar Splenda for the sweetener, so I felt like I cut back on it some. 

My hubby's comment after enjoying his first serving was...
"You can make that again anytime!" 

COCONUT RICE PUDDING 

1/2 c. uncooked long grain rice 
(the recipe suggests jasmine rice)
1 c. water
1 cinnamon stick
1 c. (unsweetened) coconut milk
1 cup 1% lowfat milk
1 - 2 tsp. vanilla extract
1/4 c. brown sugar, unpacked
(I've grown to love the Sufrin Gold Brown Sugar Substitute!)
1/2 tsp. fresh lemon rind, optional

Place rice and cinnamon stick in a pot, cover with water. Bring rice to boil, turn down heat and simmer for 15 - 20 minutes or until water is absorbed.  Remove cinnamon stick. Add coconut milk, lowfat milk, vanilla and brown sugar. Simmer 12 - 15 minutes. Add lemon rind and simmer until almost all liquid is absorbed. Serve with cinnamon or mango slices and vanilla ice cream. 

Linked to Creative Thursday             Weekend Potluck