MOLDED CRANBERRY FRUIT SALAD

MOLDED CRANBERRY FRUIT SALAD

• 1 8-ounce can Crushed Pineapple, drained, reserving juice
• 1/2 cup Ocean Spray® Cranberry Juice Cocktail
• 2 tablespoons Lemon Juice
• 1 3-ounce package Cherry-flavored Jello
• 1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce
• 1/2 cup chopped Walnuts or Pecans

Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and nuts. Pour into a 4-cup mold. Chill until firm. Makes 8 servings.

Cooks notes: This recipe can easily be doubled for a larger crowd. Unfortunately, this isn't my original recipe I normally use...after looking for it for over two hours I've decided "it" has somehow fallen off the face of my kitchen - go figure.

SUZY'S CRANBERRY MUFFINS

SUZY'S CRANBERRY MUFFINS

• 6 Tbsp Butter
• 2 Cups Sugar
• 1 Cup Water
• 1 Cup Carnation Milk
• 4 Cups Flour
• 2 tsp Salt
• 4 tsp Baking Soda
• 4 Cups Cranberries

Cream butter and sugar, add liquids and dry ingredients. Fold in cranberries, spoon into muffin tin and bake 25-30 minutes at 375 degrees.

SAUCE

• 1 lb. Butter
• 4 Cups Sugar
• 2 Cups Carnation Milk

Heat above to melt butter - pour over muffins just before you serve them and ENJOY!

Cooks notes: Serve this for breakfast to your guest that are staying over and they will swear to Mergatroid that y'all are running a B and B! I mean it....these muffins rank ABOVE any we've eaten at the many bed and breakfasts or high end hotels we have been to....okay, truthfully, there's not been been that many - but trust me, these muffins are SaWEET! te he he!