Pretzel Salad

By Sandy Johnson

• 3 c pretzels, crushed
• 3/4 c butter, melted
• 4 Tbs sugar
  • Mix together and pat into a 9x13 pan.  Bake for 6 minutes at 400 degrees.  Let cool.
• 1 pkg (8 oz) cream cheese
• 1 c sugar
• 1 tub (large) Cool Whip
  • Cream sugar and cream cheese.  Fold in Cool Whip and put over pretzel crust.
• 1 pkg (6 oz) strawberry Jello
• 2 c boiling water (do NOT add cold water)
• 2 pkgs (10 oz) frozen strawberries (do NOT thaw)
  • Dissolve Jello in boiling water.  Stir in frozen strawberries.  Chill until slightly thickens.  Pour over Cool Whip mixture.  Chill at least 2 hours.

Aunt Sandy makes this and we LOVE it every time she makes it.  It’s SO GOOD!

Grandma’s Orange Jello

By Clara Dawson

• 2 pkg (3 oz) orange Jello
• 2 1/2 c boiling water
  • Stir until Jello is dissolved.
• 1 c orange juice
  • Refrigerate until soft-set, but not set all the way.
• 1 c Cool Whip
• small bottle Maraschino cherries, cut in 1/4ths
• 1 can mandarin oranges, drained
  • Mix into the soft-set Jello and refrigerate.

3 Layer Salad

By Arleen Taft Johnson

• 1 pkg (small) lime Jello
• 1 can (small) crushed pineapple, drained
  • Add pineapple to lime Jello before it sets and then allow to set.
• 1 pkg (small) lemon Jello
• 2 c water
• 1/2 pkg miniature marshmallows
• 1/2 pkg (4 oz) cream cheese
  • Combine in saucepan over medium heat and stir until marshmallows and cheese are melted.  Let cool, then put on top of lime Jello once lime Jello is set.
• 1 pkg (small) cherry Jello
  • Make cherry Jello and put on top of cream mixture that is already set.  Allow cherry jello to set and serve.

Jello & Cool Whip Salad

• 1 pkg (small) Jello, just the dry mix
• 1 tub (large) Cool Whip
  • Mix together.
• 1 c cottage cheese
  • Mix into cool whip mixture.
• 1 c fruit (I usually use mandarin oranges)
  • Fold gently into mixture.

Serve immediately.

Jody’s Orange Jello

By Jody Woodruff

• 1 pkg (small) orange Jello
• 2 c hot water
  • Dissolve Jello in water.
• 1 c orange juice
• 2 c miniature marshmallows
  • Heat together in a saucepan.  Add to Jello.
• 1 can mandarin oranges, drained.
• 2 bananas, sliced
  • Add to Jello mixture and refrigerate.

Rice Pudding

By Grandma Clara Dawson

• 3 c milk
• 1/2 c rice
• 1/2 c raisins
  • Cook in double boiler until rice is tender.
• 1/4 c brown sugar
• 1/4 c sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
  • Add to rice and milk mixture.
• 1 egg
• 2 tsp instant vanilla pudding
  • Mix egg and pudding together.  Remove pan from stove and stir into all other ingredients until thickened.

This is one of our favorites.  Grandma Dawson is Grandma Ruth’s Mom and was an excellent cook.

Creamy Jello Jigglers

By Jello

• 2 1/2 c boiling water
• 2 pkgs (8 serving size) Jell-o brand gelatin, any flavor
• 1 c cold milk
• 1 pkg (4 serving size) Jell-o instant vanilla pudding

Stir boiling water into gelatin in large bowl for 3 minutes, or until completely dissolved.  Cool 30 minutes at room temperature.
Pour milk into bowl and add pudding mix.  Beat with whisk for 1 minute.  Quickly pour into cooled gelatin.  Stir with wire whisk until well blended.
Pour into greased glass pan and refrigerate for at least 3 hours, or until firm.  Dip bottom of pan into warm water for about 15 seconds to loosen Jell-o.

Tafta’s Christmas Pudding

By Tafta Watson

• 2 Tbs butter
• 1 c sugar
• 1 c milk
• 2 c flour
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tsp soda
• nuts & raisins (optional)
  • Mix together and put in heavy pan w/ lid then pour sauce over it and bake for 1 hour at 350 degrees.

Sauce:

• 2 c brown sugar
• 4 Tbs butter
• 5 c hot water

Pistachio Jello Salad

• 2 3 oz pkg Jello instant pistachio pudding
• 1 regular size can of undrained crushed pineapple (about 2 1/2 cups)
• 2 c miniature marshmallows (pastel colored)
• 1 c walnuts (optional)
• 2 9 oz tubs of Cool Whip

Stir the dry pudding mix and crushed pineapple (with juices) together.
Add Cool Whip, marshmallows, and nuts. Serve immediately or refrigerate.