Yesterday, I mentioned to PB that I was thinking of making a different apple pie. My friend, Karen, gave me an apple pie recipe that I tried out in October and loved. I figured that I’d made my old recipe for every holiday meal for the last 21 years (boy does that make me feel old!!) and a change would be fun. Dale let me know in no uncertain terms that Thanksgiving would not be Thanksgiving without MY apple pie. Haha! So I made it for him.
Many years ago, my Grandma decided to make a new jello salad recipe for a family holiday dinner. She was shocked when the entire family complained… “Where is the strawberry jello salad?!” She never knew how important it had become to everyone. I still make it every year, and I got a kick out of seeing it in Stacy’s fridge yesterday (after having Thanksgiving and Christmas dinner with their family for so many years, I guess it’s become one of their traditions, too).
Here are the apple pie and strawberry jello salad recipes, plus a few other holiday traditional dishes to share. If you come to my house for a holiday, this is what we’ll be eating. Enjoy!
2 small boxes strawberry Jello (or one large)
2 cups water, boiling
1 pkg (16 oz) Presweetened frozen strawberries
3 bananas, mashed
1 can (20 oz) crushed pineapple, undrained
2 cups sour cream (16 oz)
Dissolve jello in boiling water. Add pineapple, bananas, and thawed strawberries. Mix all together and pour ½ jello mixture in 9×13 pan. Let first layer set. Once set, spread sour cream over 1st layer. Carefully add remaining jello mixture. Let set 3-4 hours.
2 cups flour
¾ cup shortening
1 tsp salt
Mix 1st 3 ingredients and add 4 Tbsp water one at a time. Mix and knead until just mixed. Split crust in half. Roll out between 2 sheets of wax paper. Press one rolled-out crust into pie pan. Layer on top:
6 apples, peeled and sliced thin
2 Tbsp butter
1 cup sugar, 2 Tbsp flour or cornstarch, 1 tsp cinnamon (mixed
Cover with the other ½ of the crust. Bake at 400 degrees for 50 minutes.
1 yellow cake mix
1 cube of butter
1 can of pumpkin or pumpkin pie mix
Make pumpkin according to directions on can for pumpkin pie. Set aside. Cut butter into dry cake mix. Line bottom of 9×13 pan with the cake/butter crumbly mixture. Reserve about ½ cup for the top. Pour the pumpkin mixture on top of the cake mixture and sprinkle reserved crumble over the top.
Bake at 350 degrees for 45 minutes or until set.
1 cup brown sugar
¾ cup butter
1 cup pumpkin
1 tsp vanilla
In separate bowl, mix:
2 cups flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Combine the ingredients of both bowls and then add 1 cup chocolate chips. Put ice cream scoop sized balls of dough onto cookie sheet and cook for 20-25 minutes at 350 degrees.
Layer the following:
4 cups chopped lettuce
1 cup mushrooms
1 cup frozen peas
1 cup shredded carrots
2 eggs, diced
6 slices bacon, crumbled
3/4 cup shredded cheese
2 green onions, sliced
Dressing: 3/4 cup mayo
11/2 tsp. lemon juice
1/2 tsp dill weed
Top with 1/4 cup cheese and chill 2-24 hours
2 pkg 8 oz cream cheese, softened
1 jar Old English Cheese (Kraft)
½ cup shredded cheddar
1 tsp lemon juice
½ tsp grated onion
1 tsp garlic powder
1 tsp dry chives
1 tsp dry parsley
1 Tbs mayonnaise
Mix and form into two logs. Chill in fridge for a few hours to set and blend flavors.
Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups flour. Beat together till smooth.
Gradually add remaining flour til soft dough is formed. Knead for a few minutes in mixer. Place in large bowl that has been sprayed with Pam. Cover with plastic wrap and let rise in a warm place for about an hour. Punch down: divide into thirds. Roll out a third of dough into a circle; cut into 12 pie-shaped pieces (I use a pizza cutter). Starting at wide end, roll up each piece into a crescent. Place on greased baking sheet w/point at bottom. Repeat w/remainder of dough. Let rise til doubled. Bake @ 400 degrees for 8-10 min.
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