Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 136:1 (NKJV)

It’s time to collect holiday recipes!  This month I’ll be sharing some family favorites with you.  Occasionally my grown children will ask for these when away from home for the holidays, so now they are right where we can find them.

Today I have two favorite Jello salad recipes.  The first came from my husband’s Grandma Fern.  Grandma Fern was a Christian prayer warrior who prayed and fasted every Friday.  I claim God’s promises that He continues to hear Grandma Fern’s prayers for her children, grandchildren and great-grandchildren.

Grandma Fern’s Holiday Jello Salad

Ingredients:
1 large box red (strawberry or cherry) Jello
1 large box green (lime for Christmas) OR orange (orange for Thanksgiving) Jello
1 small box yellow lemon Jello
3 oz. cream cheese or dairy free cream cheese, softened
1/2 cup mayo or Veganaise
1 can crushed pineapple with juice
1 cup mini-marshmallows

Give yourself a day to make this salad.  You will need a 9×13 pan or container.

Heat water to a boil.  Measure 1-1/2 cups boiling water into a large glass measuring cup.  Stir in the red Jello until dissolved.  Add another 1-1/2 cups cold water and stir again.  Pour into the the 9×13 pan.  Cover and put in the fridge to chill.

When the red layer is firm, boil more water.  Measure 1 cup hot water into a large glass measuring cup.  Add the lemon Jello and 1 cup marshmallows.  Stir until marshmallows melt.  Allow to cool for a bit. In another bowl, combine the softened cream cheese and mayo.  Add the crushed pineapple and juice.  Now, carefully add the lemon jello mixture to the cream cheese mixture.  Stir.  Pour it all on top of the chilled red layer.  Cover and chill again.

When the lemon layer is firm, heat water to a boil.  Measure 1-1/2 cups boiling water into a large glass measuring cup.  Stir in the green or orange jello, depending on the holiday.  Add another 1-1/2 cups cold water and stir again.  Pour this final layer over the lemon layer. Cover and put in the fridge to chill. Cut into squares when ready to serve. Happy celebration!

Cranberry Jello Salad

Cranberry Jello Salad is one of my favorite holiday salads, packed full of healthy ingredients like cranberries, apples, nuts and celery.  So hearty and yummy!

Ingredients:
2 cups cranberries
1 cup water
1 cup sugar
1 large box cherry Jello
1 can crushed pineapple with juice
1 cup water
1 cup celery, chopped
1 cup unpeeled apples, chopped
1 cup walnuts, chopped

In a medium sauce pan, cook cranberries and 1 cup water until cranberries are soft (about 15 minutes).  Add sugar and bring back to a boil.  Remove pan from heat to a potholder on the counter.  Stir in Jello.  Next, add one more cup water and the can of crushed pineapple. Allow to sit on the counter to cool a bit.  Stir in the celery, apples, and nuts.  Pour the salad into a Jello mold, Bundt pan, or a medium glass bowl and cover.  Chill in the fridge overnight.  Enjoy!

Homemade Cranberry Sauce

Finally, the perhaps the easiest yet most appreciated holiday side dish is homemade cranberry sauce.  This recipe is usually on the cranberry package.  But if you can’t find it, I share it here with you…

Ingredients:
1-12 ounce package fresh or frozen cranberries
1 cup water
1 cup sugar

Rinse the cranberries in a colander and throw away any bad ones.  Set aside.  In a medium sauce pan, combine the water and sugar.  Bring to a boil over medium heat.  Stir in the cranberries and bring to a boil again.  Turn down the heat to simmer for 10 minutes.  Remove from heat and allow to cool.  Pour into a glass dish, cover and chill until serving time. Be blessed!