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My Grandmother Hazel had many family traditions and this was one of them. She made the recipe each Christmas This time of year brings back many memories for me of my Grandmother slaving in the kitchen during the holidays. Therefore, I give this recipe to you in memory of my Grandmother Hazel.

Prep 15min

Serves 8

Refrigeration Time approximately 1 hour and 15 minutes

Ingredients

2 3oz packages. of mixed fruit jell-o

1 20 oz can of crushed pineapple

1 ½ -cup pecans or walnuts

1-cup Cool Whip

Directions

1. Pour both boxes of jell-o into a large bowl, and then pour 2 cups hot water over jell-o packages. Stir well until jell-o is dissolved.

2. Add 1 cup of ice-cold water and stir well. Let set in refrigerator until almost set (mine took 1 hour).

3. Drain crushed pineapple through a strainer into a bowl to catch juice. After jello is almost set, add 1 cup of pineapple juice to jell-o, stir and let set again for about 15 min.

4. Lastly, fold set-jell-o with the pecans, pineapple, and cool whip. Keep refrigerated until ready to serve.

Tip: Folding ingredients, is not stirring. When you fold, you are flipping one ingredient over another.

Optional: Use any flavor of jell-o. Orange is all I had at the time.

You can easily prepare this dish for any party or special occasion. It can be prepared by any cook in your family. Even if you are inexperienced you can prepared this dessert.

Prep 10 min

Cook -until sugar melts

Serves 10

Refrigerate pudding mixture for 1 hour or until sets

Ingredients

3 3/4 cups milk

3 packages instant white chocolate pudding (3.4 ounces each)

1/4 cup brown sugar

1/4 cup white sugar

1/2 teaspoon vanilla extract

Directions

1. Mix pudding with milk and vanilla in a medium sized bowl with an electric mixer.(Do not use the same amount of milk as the package directions.)

2. Pour into a 9X12 baking dish and refrigerate for 1 hour or until pudding sets up.(I used a round baking dish. You can use any size.)

3. Mix sugars together, and sprinkle over top of pudding; make sure the entire surface of pudding is covered. (The sugar is what caramelizes.)

4. Place baking dish in broiler part of oven. You want the baking pan within 5-7 inches of the heating element. Bake until sugar mixture is melted and bubbling. This will only take a few minutes, so stand watch to prevent burning. (Be Very Careful It Will Be Extremely Hot.)

Tip: Substitute any kind of pudding.

An easy to make bread pudding that has a surprise ingredient- Sweet Potatoes. This delicious recipe is a nice addition to any celebration. Enjoy this recipe with your family and friends.

Prep: 30 min Refrigerator time 3-4 hours

Cook: 50 min

Serves: 6-8

Step #1

Cut up five cups of bread into bit sized pieces and leave overnight to dry out. You can use just about any kind of bread except rye or wheat.

Step#2

The next day, boil 1 pound of peeled and cut up sweet potatoes in a large pot until fork tender; About 15-20 minutes. Set aside.

Ingredients for Topping (optional)

1 cup walnuts or pecans, chopped up

4 tablespoons butter or margarine, melted

2/3 cup light brown sugar

4 tablespoons flour

Ingredients: for Pudding mixture

1 1/2 cups dehydrated cranberries

4 large eggs

1-teaspoon salt

3-teaspoon vanilla

1-Tablespoon baking powder

1-cup white sugar

1-teaspoon ginger (dried)

1-cup milk

1 1/4 cups sour cream

Preheat Oven to 400degrees

Step # 3

Mix in a very large bowl all pudding ingredients, next add bread, and mix slowly making sure all bread coated. Cover and refrigerate for 3-4 hour.

Step #4

Smash up sweet potatoes to the consistence of baby food or use a food processor. Let sweet potatoes cool. Now add cooled sweet potatoes into bread pudding mixture and mix well. Spray 2-quart casserole dish with non-stick spray and poor pudding mixture into casserole dish.

Step #5 Topping (optional)

In a bowl, melt the butter or margarine in the microwave or on the stove. Mix the butter/margarine with the other toppings. Pour topping mixture over bread pudding and bake for 30 minutes or until a knife comes out clean.

A Reader name Beautiful Soul requested a recipe. Here’s the question:

this is yum yum! hmmmm..ms. recipe, can I ask you a favor? Can you post for cheesecake? I will appreciate it alot!

Ms Recipe: Here’s the cheesecake for everyone to enjoy.

This cheesecake is a blast from the past. I have tried to make this cheesecake as simple as can be so even the novice cook can enjoy this sweet treat.

Prep 20 minutes

Cook time 45 minutes

Servings: 8 (if one slice each)

Ingredients for crust

1 1/2 cups gram crackers (break up in a Ziploc bag)

4 tablespoons margarine and butter

4 tablespoons white sugar

Step one Direction:

Mix all ingredients together in bowl and pour into a 9-inch pie pan. Press the graham cracker mixture into the edge of the pie pan and up the edge a 1/4 inch high. Place pie pan into refrigerator until ready to use.

Ingredients for filling

2 8oz plain cream cheese packages (room temperature)

2 large eggs

1/3 cup sugar

1/2 cup evaporated milk

1 1/2 teaspoon vanilla

1/4 teaspoon cinnamon

Step 2 Directions:

Put both packages of softened cheesecake into a bowl. Mix together with an electric mixer or with a hand mixer until fluffy. Next, add eggs, and sugar and beat until texture is smooth. Lastly, add evaporated milk and vanilla to the mixture slowly.

Step 3Directions:

Preheat Oven 300 degrees

Pour  filling mixture into pie crust. Bake for 45 minutes. Take cheesecake out of oven and let cool on cookie rack. Cheesecake will settle as it cools.

Optional: Spread preserves such as pineapple, strawberry, peach, or cherry over a cooled cheesecake.

Tips: You can put several preserves in individual dishes so your company can enjoy their favorite flavors.

This recipe came from my Grandmother. It was one of her favorites to go with a meal. She especially liked to serve it as a desert around the holidays.

Prep: 5 minutes

Serves 6 or more

Ingredients:

1/2 bag mini marshmallows

1 20oz can crushed pineapple

1 8 oz package of cream cheese (sit out at room temperature for 20 minutes prior to preparation.)

Maraschino Cherries-drained (optional topper)

Directions

1. Drain pineapple juice into bowl and set aside. Mix all ingredients in large bowl with a fork. Mix 1/2 can of pineapple juice into pineapple mixture. Best served refrigerated for a couple of hours. The longer it sits the better it gets.