Frozen cranberry salad

I package cranberries (ground up)
1 can crushed pineapple (drain some of the juice)
1 cup sugar
1 package mini marshmallows

chill above ingredients in fridge for 1 hour.

Then whip one pint of whipping cream fold into mixture pour into mold and freeze. let thaw 45 min before serving, un-mold serve.

Ambrosia

Serves: 6-8

1 (8 oz.) tub of whipped topping, thawed

1 cup sour cream

1 (20 oz.) can pineapple tidbits, drained well

1 (15 oz.) can mandarin orange segments, drained well

1 cup red or green seedless grapes, sliced in half (optional)

1½ cups sweetened coconut flakes

1½ cups mini marshmallows

1 (10 oz.) jar of maraschino cherry halves, drained very well

1.    In a medium bowl, combine whipped topping and sour cream.

2.    Add in coconut flakes and marshmallows.

3.    Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using).

4.    Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.

Cherry Bars

These are really yummy!

This is made like a bar cookie but tastes like a pastry.

1 cup butter
1 3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 teaspoon baking powder
3 cups flour
1 large can cherry pie filling*

*you may substitute any flavor pie filling.

 Cream butter and sugar. Add eggs one at a time, beating after each one. Add vanilla, baking powder, flour. Mix well. Put 2/3 of batter in 11x17 pan and spread evenly. Spread pie filling over the top. Drop dough by teaspoonfuls over top of pie filling. Bake at 350 degrees for 45 minutes. top with powdered sugar icing (using almond flavoring in icing).

Icing
1/3 cup melted butter
2 cups powdered sugar
1 1/2 teaspoon Almond extract
2-4 Tablespoons hot water
mix and drizzle over cherry bars

Quiche Lorraine

This is the recipe that I made when the kids were little ..... I really love it.

1 pie crust
1 1/2 cups grated Swiss cheese (or what ever you have on hand)
1 1/2 cups whipping cream
1/2 teaspoon salt
Pinch nutmeg
1/2 pound bacon chopped (you can add chopped ham, chorizo or what ever meat you like)
1/4 cup finely chopped onion
3 eggs, beaten
1/4 teaspoon pepper
Partially bake pie shell (7 minutes). Cook bacon and crumble into pie shell. Cook onion and mix with 1/2 cup of the cheese and sprinkle on top of bacon. Combine remaining cheese with cream, eggs, salt, pepper and nutmeg. Mix and pour into shell. Bake 425 degrees for 25 minutes or until set. Leftovers heat up well in the micro wave.

Dottie J's jiggler spiders

3 envelopes Knox gelatin
1 small box Jello (grape or black cherry work great because they are dark)
1 cup boiling water
Black food coloring opt.

Mix until dissolved, pour into sprayed molds freeze 5 min. Take out of trays. Makes 3 trays of spiders.

Zucchini Chips

1 Lemon

1-2 Cloves of Garlic (I used about 3)

Zucchini

Salt

Cut your zucchini into thin slices into a bowl, I sliced mine at an angle to get a little bit bigger slices. Mince the garlic and add to the zucchini. Juice the whole lemon and add to the garlic and zucchini and mix to coat, you can also let sit for a few minutes for the zucchini to pick up more of the flavors.  Lay out the zucchini onto greased dehydrator trays or cookie sheets and top with some salt to taste, you can also put on some other seasonings for a little bit of a twist,  Turn the dehydrator to high or if using an oven turn it to the lowest setting.  Let them dry for about 2 hours more or less depending on the dehydrator, if using an oven leave the door cracked open.

Apple Crisp

This recipe is the one my mom always made. It is from the back of a McCormick spice can.

Spread 1-20 oz. can of sliced apples in a 8" pan.
sprinkle apples with 2 tsp. lemon juice.

Combine with pastery cutter until crumbly
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup butter

Sprinkle mixture over apples. Bake at 375 degrees for 25 min.

I never uses canned apples. Just cut your apples really thin or par-boil them and drain well before placing in prepared pan.

Also I never make one recipe, that would only be enough for one person so multiply recipe as
needed.

The can also had a recipe for cinnamon ice cream. 1 pint of vanilla ice cream with 1/2 of a teaspoon of cinnamon. We always serve it with plain ice cream.