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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.

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.

These twisty dogs are sure to get the kids talking when you start preparing them. There kid friendly so you can make them with the kids. They make great appetizers for any party too.

Prep 10 min

Cook 20 min

Serves 5

Ingredients

10 hot dogs

1 can biscuits

5 slices of cheese, cut in half (any kind of cheese I used Velveeta)

Directions

1. Preheat oven to temperature on can of biscuits.

2. Cut a slit into each hot dog. (Do not cut all the way through hot dog.)

3. Place1/2 slice cheese in each slit of hot dog, pressing in well

4. Take one biscuit out of can and roll into a long noodle shape. Wrap dough around hot dog from one end of hot dog until the other. Continue with each hot dog.

5. Place hot dog onto lightly greased cookie sheet and cook until brown or 20 min, which ever comes first.

Before long the holidays will be on us all which means celebrations for everyone. These delicious meatballs will be a party favorite. Put a decorative toothpick in these babies and you’ll have an appetizer on a stick. Spread out a few leaves of lettuce  for a garnish on a plate and viola you have a perfect party appetizer.

Prep 20 min
Cook 1 hour
Serves 30

Ingredients

2 lbs ground turkey
1 large egg
1/2-cup light brown sugar
1 pkg dried onion soup mix
1 1/2 cups Italian seasoned bread crumbs
2 cups BBQ sauce (original)
1-can pineapple with juice (crushed) 20 oz
1/4 cup water
Salt and pepper to taste

Directions

1. Preheat oven to 325 degrees
2. Mix together turkey, egg, and water, breadcrumbs, and onion soup in large bowl.
3. Roll into meatballs about the size of golf balls. Next, place into a good size-baking dish or pan after spraying with a light nonstick cooking spray.
4. Mix together pineapple, barbeque sauce, and brown sugar in small bowl. Pour over meatballs. Bake for 1-hour turn after 30 minutes of cooking.

Tip: You can substitute ground chicken or hamburger instead of turkey Try to use lean ground beef, and cook 15 min longer or until meatballs are cooked.

Optional: Meatballs can be made and frozen up to 1 month

Meal Suggestion: Serve over success boil in bag white rice and French style green beans with butter and margarine.

Just in time for all the fall celebrations, I bring you a sweet for all those sweet tooth’s out there. Making these muffins a part of your celebrations is sure to bring a big smile to all those big and little kids in your life.

Prep 20 min
Cook 25 min
Serves 20

Ingredients:
2 cups dehydrated cranberries
2 1/2 cups flour all-purpose
1/2 cups milk
1 3/4 cups pumpkin (canned)
2 large eggs
2 egg whites
1/2 cups sugar
1/2 cup brown sugar (firmly packed)
7 Tablespoons butter, unsalted (room temperature)
2 teaspoons vanilla extract
2 teaspoons cinnamon
11/2 teaspoons ginger
3/4 teaspoon cloves (ground)
1-teaspoon baking soda
1-teaspoon baking powder
3/4 teaspoon salt
Pinch Black pepper

Directions

1. Preheat oven 350 degrees
2. Line muffin pan with 20 paper cups or spray with cooking spray.
3. Mix baking soda, salt, baking powder, black pepper, cinnamon, ginger, cloves, vanilla, butter, and sugar in a large mixing bowl. Using a mixer on medium speed to mix well.
4. Mix in eggs, and egg whites then pumpkin; mix well after each ingredient
5. Add flour and milk mixing well, stir in cranberries last.
6. Pour 1/4 cup into each muffin cup .Bake for 30 min or until toothpick comes out clean. Let cool 5 min

Tip: Use a 1/4 measuring cup to fill each muffin cup.

Optional: Add your favorite frosting.