I love old recipes. They are not only a window to the past, but a way to stay connected to the people you love. And for me? It’s the most important way of communicating. It’s my love language. My maternal Grandmother used to make a recipe similar to this one at Thanksgiving each year. She’s still with us, but it’s getting harder and harder to cook each year. I think she’d be happy that this recipe is being preserved, even if I’ve tweaked it a bit! 🙂
First of all, can we talk about how it’s called a “salad”? That cracks me up! I think they were called such because a lot of gelatins from years past had savory foods stuck in them. But this one? This one is glorious. It’s sweet. But, not overly so. It’s ruby red color shines like a gem, like shiny red balls on the tree, like Rudolph’s nose in the night. It’s covered in a delicious creamy topping, like a snowy cap. I meannnnn. It’s so good. It’s got cranberries, raspberry, pineapple, nuts, cream cheese.
It’s a breeze to make. There’s more downtime than active time. This pairs well with both a holiday turkey and ham, and you can take my actual word with that! This also makes a fine dessert. And breakfast. Or snack.
Cranberry Jello Salad
Lightly spray a 9-inch square pan with cooking spray. In a medium glass bowl, mix the Jello and 1 cup boiling water together. Stir for about 2 minutes or until completely dissolved. Stir in the cold cranberry juice, pineapple and cranberry sauce. Add the pecans. Mix well and pour into the pan. (I actually added the pecans next, and only to half the pan, because my boys do not like nuts) Cover with plastic. Refrigerate until firm.
Cream together cream cheese, sugar and sour cream until smooth. When the Jello mixture is firm, spread the cream cheese mix on top. Sprinkle a few pecans on top.
In continuing with Pond Week, I made another turtle lunch for my Bigs. I like how this one came out better than the other.
This little guy has a bit more personality. It’s a PB&J. I also packed honey wheat pretzels, assorted raisins, one date, strawberries, an organic yogurt squeeze, and a homemade dark red velvet cookie. It was big so I cut it in half. I also stuck a few turtle sprinkles on it. Because, sprinkles.
For my Smalls:
He requested pancakes this time, so I made three little PB sandwiches. Under one of those is a red velvet cookie. I also packed a few purple carrots, honey wheat pretzels, grapes, a few raisins, and one date.
And since I’ll be Co-op parent tomorrow, I made a lunch for me too:
I packed purple carrot slices, beet hummus, plain hummus, raisins, strawberries, nuts, dates, and some plain Greek yogurt, mixed with a little bit of maple sizzurp.
Happy (almost) Friday Eve,
I get to be the Helper Parent in my son’s class tomorrow! I’m so excited. So tonight, I made three lunches (Smalls is also in school tomorrow).
A Colby Jack cheese panini on REALLY yummy French bread (you know, the one that ruined yesterday’s kid lunch?), a mandarin orange, some nuts, assorted raisins, two dates, and a pumpkin muffin.
I made Bigs the same panini, only I added pepperoni and a pizza dipping sauce. I also packed a mandarin orange, yogurt raisins, assorted raisins, dates, and a pudding cup.
Smalls has one half of a cheese panini, cut into four little squares, a mandarin orange, a few pretzels, assorted raisins, yogurt raisins, dates, and a pudding cup.
Like I said…easy, breezy, and cheesy.
Tomorrow is Thursday. I like Thursdays. Both my boys are in school. Tomorrow is a special Thursday, however. I am volunteering in my Bigs’ classroom. I love when it’s my turn to do that. It’s SO fun seeing him in his own environment there. And it’s a blast getting to know his teacher and classmates. I had to pack three lunches for tomorrow.
I made turkey and cheese (I like the Applegate Naturals brand for all deli meats and cheeses I give the kids) roll-ups on flour tortillas, with a teeny bit of mayonnaise. I use mini skewers to keep the roll-ups together. I break the skewers in half and put a sticker “flag” on the broken side to prevent splintering. I also packed carrot chips, homemade fruit snacks, applesauce, and two homemade mini chocolate chip cookies.
I made PB&J on a flour tortilla and cut it into wedges. I don’t give him anything that needs to be refrigerated (at this point, yet) because I don’t want him to have to deal with ice packs. I also packed Goldfish crackers, freeze dried mango, and a banana. On that banana, I scratched the words “I <3 you!” and I am hopeful it will show up by lunchtime tomorrow.
I packed fruity chicken salad (bottom left), dried mandarin oranges, homemade fruit snacks, dried fruit mix (raisins, coconut, papaya, pineapple), and dried berries.
I can’t wait to eat it.
Hope you have a blessed night!
With my song, I praise Him. – Psalm 28:7
(My Bigs and I have been singing Matt Maher’s “All the People Said Amen” all day today – it’s so great to see my little ones praise God in their own ways!)