I thought this might be a good time (maybe a little late for Turkey Day) to share a couple of quick, delicious jello salad recipes that are frequently requested. This first is a Blueberry Jello Salad that my brother considers dessert. My barrel racing friend, Jeanne, is the one who created it and it’s always requested at the holidays. I’ll also post a Cranberry Jello Salad which I stole from Dole that is so delish and easy.
Enjoy the holiday season!
Blueberry Jello Salad
In an 8×8 or 9×9 pan, mix one box of raspberry jello as directed and let firm up.
In saucepan, dissolve over low heat, and let cool (I use a whisk):
1/2 package unflavored gelatin
1/4 cup cold water
1/4 cup milk
1/2 cup sugar
1/2 tsp vanilla
4 oz cream cheese
When fairly cool add to jello, and let it firm up.
Last step – small box raspberry jello and 1/2 can blueberry pie filling. I recommend only using 1 3/4 cups water with this jello layer to make sure it’s firm enough with pie filling.
Double all for a 9×13 pan.
I’m not sure if I’ll ever get my friend Gina on here, so in lieu of that, I’m posting a couple of my favorite things she has made recently. Not a huge fan of raw broccoli, but the ingredients in this salad are sweet and crunchy, and who doesn’t love ANYTHING with bacon in it. It’s a taste treat!
I did want to share that I’m on a plane to Washington, DC at the moment, watching the NFL Network and blogging away. You’ll notice that some of the passengers were enjoying a little shut eye (don’t know this guy.) Also, I’m pretty excited to use a free drink coupon, so if the plane would quit jolting through the air, they might show up with my Bloody Mary.
Here’s the end result of the Broccoli Salad:
I’m also sharing a recipe for sandwiches that Gina brought for snacks one night. Don’t have any idea what to call them (Ginawiches?), but you’ll think yummo! And really different! I’m not familiar with a lot of the various sausage or salami brands in the deli sections, but I know these are available at your local Hy-Vee, and probably any other large grocer.
The sandwiches are made on the little cocktail or potato/egg rolls and use both Dijon and honey mustard. Add sausage, cheese and sweet pickle chips, and wow, do you have a tasty delight!! Specifics below and apologies that I didn’t get a pic before they were all gone L And, if there’s any weird words in this blog, it’s due – not to the Bloody Mary, which I finally got, but the fact that the airplane is doing a gymnastics routine at 557 miles an hour.
Thanks for reading, and enjoy the beautiful spring weather and flowers blooming!!!!
P.S. On a side note, amazing that sleeping dude woke up for snacks. Hmmm….maybe he wasn’t really asleep
Wash and cut stalks off of 2 heads of broccoli. Separate into bite-size pieces.
1 chopped red onion
1 cup craisins
1 lb. bacon, cooked and crumbled
1 cup mayonnaise
3 TBSP sugar
Mix well and refrigerate before serving.
Butter/egg or cocktail rolls (or Hawaiian rolls)
Havarti with Dill sliced cheese
Sweet pickle chips
Spread one side of the roll with honey mustard, the other with Dijon mustard. Layer sandwich ingredients and ENJOY!