Time
Prep: 15 minutes Ready In: 2 hour 15 minutes
Ingredients
1 6-ounce pkg of strawberry Jell-O
2 c boiling water
2 10-ounce packages frozen strawberries, sliced
1 13 ½ ounce can crushed pineapple
2 large bananas, finely diced
2 T lemon juice
1 c sour cream
Prep/Equipment
Medium bowl
Greased 9” square pan
Directions
In medium bowl, dissolve Jell-O in boiling water. Add strawberries, stirring to thaw. Stir in pineapple, bananas, and juice. Pour half in 9” square pan. Refrigerate until set, about 1 hour.
After first layer is set, spread sour cream over Jell-O. Pour second half of Jell-O over sour cream. Refrigerate until set. Serve chilled.
Time
Prep: 30 minutes Ready In: 1 hour 30 minutes
Ingredients
1 small head lettuce, cut into bite size pieces
½ c green pepper, diced
½ c celery, diced
1 onion, sliced thin
1 10-ounce package frozen peas, thawed
2 c mayonnaise
2 T sugar
1 c shredded cheddar cheese
6 slices bacon, cooked and crumbled
Prep/Equipment
Directions
Layer ingredients in bowl in order given (do not mix!)
Cover with plastic wrap, refrigerate up to 24 hours. Gently toss before serving.
Time
Prep: 30 minutes Ready In: 1 hour 30 minutes
Ingredients
2 c crushed pretzels
¾ c margarine, melted
3 T sugar + 1 c sugar
1 8-ounce package cream cheese
1 8-ounce package of cool whip
6 oz strawberry Jell-O
2 c boiling water
Prep/Equipment
Medium bowl
Greased 9×13 pan
Directions
Preheat oven to 400°.
In medium bowl, combine layer #1: pretzels, margarine, 3 T sugar. Place in prepared 9×13 pan and bake at 400° for 8 minutes.
In clean medium bowl, combine layer #2: cream cheese, 1 c sugar, cool whip. Spread over layer #1.
In clean medium bowl, mix Jell-O with boiling water. Let stand for 10 minutes. Spread on layer #2.
Chill until hardened.
Time
Prep: 30 minutes Ready In: 1 hour 30 minutes
Ingredients
6 potatoes, cooked and cut into small chunks
2 stalks celery, diced
6 eggs, boiled and diced
1 small onion
1 T mayonnaise
1 T mustard
1 T sugar
1 T vinegar
Prep/Equipment
Directions
In medium bowl, add potatoes, celery, eggs, and onion.
In separate small bowl, mix mayonnaise, mustard, sugar, and vinegar. Add to ingredients in medium bowl and mix. If you need more moisture, add mayonnaise and mustard.
Chill in refrigerator until ready to serve. Serve cold.
Time
Prep: 15 minutes Ready In: 1 hour 15 minutes
Ingredients
10 oz pkg frozen peas, thawed
7 oz can whole kernel corn, drained
½ c cooked bacon, chopped
½ c roasted peanuts or cashews
½ c celery, diced
½ c sour cream
½ small onion, minced
½ c cheddar cheese, diced
Salt and pepper to taste
Prep/Equipment
Medium bowl
Jell-O ring mold
Directions
In medium bowl, combine all. Chill in refrigerator until ready to serve.
Time
Prep: 15 minutes Ready In: 1 hour 15 minutes
Ingredients
1 pkg orange jello
1 can mandarin oranges (save juice)
Hot water (measurement in Step 1)
1 container Cool Whip
1 8-ounce package cream cheese, softened
Prep/Equipment
Medium bowl
Jell-O ring mold
Directions
Place Jell-O in medium bowl. Use juice of oranges and hot water to equal 1 cup. Pour over Jell-O. Let set until firm but not set. Whip until frothy. Add cool whip and softened cream cheese.
In Jell-O mold, arrange orange sections in bottom of ring. Pour gelatin mixture over.
Chill in fridge until hardened.
Time
Prep: 15 minutes Ready In: 2 hours 15 minutes
Ingredients
1 large pkg red Jell-O
16 oz frozen strawberries, thawed (separate liquid)
1 c hot water
1 banana, sliced
1 small can crushed pineapple
1 ½ pint sour cream
Prep/Equipment
Directions
In Jell-O mold, add 1 c hot water to Jell-O.
Separately, use liquid from frozen strawberries and additional water to equal ¾ c. Add to Jell-O mold.
Add remaining ingredients.
Chill in fridge until hardened.
Time
Prep: 30 minutes Ready In: 1 hour 30 minutes
Ingredients
1 pkg crescent rolls
½ c mayonnaise
½ c sour cream
½ pkg Hidden Valley ranch dressing mix
Broccoli, chopped
Cauliflower, chopped
Carrots, shredded
Black olives, sliced
1-2 c shredded cheddar cheese
Prep/Equipment
Cookie sheet w/sides, lined with parchment paper.
Medium bowl
Directions
Croissants: spread out on cookie sheet. Bake at 350° for 8-10 minutes (follow instructions on package). Allow to cool.
In medium bowl, mix mayonnaise, sour cream, and ranch dressing mix. Spread on above crust.
Top with favorite vegetables. Sprinkle with cheddar cheese.
Refrigerate and serve cold.
Time
Prep: 20 minutes Ready In: 30 minutes
Ingredients
6 croissants
1 c mayonnaise
¾ t dill weed
3 pressed garlic cloves
6 T chopped parsley
3 c shredded Colby or mild cheddar cheese, separated
7 oz ripe olives, sliced
1 ½ c quartered artichokes (or can, not marinated)
1 lb crab or crab sticks (imitation crab is fine)
Prep/Equipment
Directions
Cook croissants, per instructions on package.
Set aside 1 c of cheese. Mix remaining ingredients, and add crab.
Spread mixture over 6 split croissants. Sprinkle remaining cheese over all and broil 4 inches from heat until cheese melts.
Serving Suggestion
Serve cold.
Time
Prep: 20 minutes Ready In: 20 minutes
Ingredients
¾ c macaroni, cooked and cooled
¼ c peas
2 T onion, chopped
2 T celery, chopped
2 T mayonnaise
3 oz tuna, drained (can substitute chicken)
Prep/Equipment
Directions
Mix all ingredients. Serve cold.
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Cronin/Boyer Family Recipes