#orange jello with pecans and pineapple

[sixbucks]

I have to admit that some of those retro recipes people post as humor actually look kinda good to me.

[indynerdgirl]

In my family we don't serve the canned cranberry sauce, we make and serve cranberry jello salad, like this:

It's made with cranberry flavored jello (which is getting harder to find so some years we have to use raspberry), a can of whole-berry cranberry sauce, either pineapple tidbits or cut up orange slices (depends on what we have on hand), pecans, and a little bit of cinnamon. The recipe is from an old Jell-O add from the 80s.

And they look out so hard for the well being of the spiders AND the dolphins

[easytobevegan]

Menu: A Huge Vegan Holiday Feast

It’s too late for Thanksgiving 2020, but if you’re looking for some last-minute recipe ideas for the Winter holidays, this post is for you! This menu is based on the foods typically served for Thanksgiving and Christmas dinner with my mom’s side of the family. There’s a lot of recipes listed, but there’s 12 of us and we are big leftover people, so feel free to omit and adjust as you please! I’m the only vegan in my family right now, but I love to try and make a couple plant-based foods for myself during the holidays, and my grandma is very open about making her sides vegan-friendly so I can enjoy them with everyone else. Obviously, things are going to be a bit different this year, what with the pandemic going on, but that doesn’t mean you can’t cook for yourself and whoever is residing in your residence with you! So, without further ado, here is the menu:

Vegan Turkey Roast from Nora Cooks

Vegan Holiday Seitan Ham from Sarah’s Vegan Kitchen

Vegan Cauliflower Mac and Cheese from Yup, It’s Vegan

Mashed Potatoes - My mom and grandma always put milk and butter in their mashed potatoes, but I personally like to leave them plain and eat them with kale sautéed with garlic and red pepper flakes. 

Vegan Sweet Potato Casserole from Real + Vibrant

Collards - Cook them in a simmering pot of either vegetable broth or water seasoned with vegan ham broth base. 

Stuffing - You can make it from scratch if you’d like, but in my house we just use Pepperidge Farm Herb Seasoned Classic Stuffing, replacing the chicken broth it calls for with vegetable broth. 

Deviled Potatoes (instead of deviled eggs) from Sarah’s Vegan Kitchen

Grapes and Orange slices - My grandma usually sets these out on a glass platter for us to snack on while the cooking is finishing up.

Simple Vegan Dinner Rolls from Minimalist Baker

Homemade Pecan Pie from Karo Syrup - My grandma has been using Karo dark corn syrup in her pecan pies for years. Replace the eggs with a vegan substitute, such as a flax egg mixture. 

Blueberry Jell-O Salad - First, make grape jello using agar agar powder instead of gelatin, which has bone marrow and tendons in it. Once set, mix in blueberry pie filling and crushed pineapple. Next, cover blueberry jello mix in a vegan cream cheese topping (8 oz. vegan cream cheese, 1/2 cup sugar, 1 tsp. vanilla extract, 1 cup vegan sour cream) and let it set in the fridge for a few hours before serving. I suggest skipping the walnuts, the texture is a bit weird (in my opinion). 

Chocolate Pudding Mini Pies - Purchase ready-to-go mini graham pie crusts and instant chocolate pudding mix. Make sure to check ingredients. Make the pudding and place in the pie crusts. Top with whipped cream (this recipe from Minimalist Baker is good) and let everything set up in the fridge before eating.

[recipe-logged]

Sides

Ambrosia Salad

2 (15 oz) cans Fruit cocktail, drained

1 (15 oz) can Mandarin oranges, drained

1 (20 oz) can Pineapple tidbits, drained

2 (10 oz) jars Maraschino cherries, drained

2 cups Mini marshmallows

8 oz Sour cream

Optional: 1 cup Shredded coconut

1. In a large bowl, mix all ingredients

2. Cover and refrigerate for at least 1 hour before serving

Green Fluffy Salad

8 oz Small curd cottage cheese

1 (20 oz) can Pineapple tidbits, drained

1 (8 oz) can Pineapple tidbits, drained

2 (10 oz) jars Maraschino cherries, drained

2 (3 oz) boxes Lime jello

12 oz cool whip

1. In a large bowl, mix cottage cheese, pineapple, cherries and dry jello mix together, then fold in cool whip

2. Cover and refrigerate for at least 4 hours before serving

Pink Fluffy Salad

8 oz Small curd cottage cheese

1 (20 oz) can Pineapple tidbits, drained

1 (15 oz) can Fruit cocktail, drained

2 (10 oz) jars Maraschino cherries, drained

3 (3 oz) boxes Peach jello

2 cups Mini marshmallows

12 oz cool whip

Optional additions: 1 (15 oz) can Mandarin oranges, drained, 1 cup Chopped pecans

1. In a large bowl, mix cottage cheese, pineapple, fruit cocktail, cherries and dry jello together, then fold in cool whip

2. Cover and refrigerate for at least 4 hours before serving

Watergate Salad

1 cup Mini marshmallows

1 (3.4 oz) box Pistachio instant pudding

1 (20 oz) can Crushed pineapple in juice, UNdrained

1/2 cup Chopped pecans

1 1/2 cups Cool whip, thawed

1 (10 oz) jar Maraschino cherries, drained

1. In a large bowl, mix marshmallows, dry pudding mix, pineapple and pecans together, then fold in cool whip

2. Cover and refrigerate for at least 1 hour before serving

[kunwiginjanu]

Fruit salad 2.

You can cook Fruit salad 2 using 7 ingredients and 1 steps. Here is how you cook that.

Ingredients of Fruit salad 2

You need of cottage cheese.

Prepare of cool whip.

It's of lime jello.

It's of drain pineapple crushed.

It's of drain mix fruit.

Prepare of drain mandarin oranges.

It's of chopped pecan.

Fruit salad 2 step by step

Mix all ingredients and refrigerate for hour enjoy.

[tigerine]

Cranberry Sparkle

This recipe is a blend of my Nana’s original Cranberry Sparkle recipe and my mom’s “Cranberry Goo” recipe. It is the best of both worlds, in my opinion. 

Ingredients 1 bag fresh cranberries 1/2 c light brown sugar

1 6oz package of raspberry Jello 1 c boiling water 1/2 c juice from pineapple and mandarin oranges

1/2 a 20 oz can of crushed pineapple, juice reserved (Dole is best) (this ends up being about a cup) about 10 oz of mandarin oranges, juice reserved (again, use Dole) 1/3 c pecans, finely chopped 1/2 c celery very finely chopped

Directions First. Put 1 bag fresh cranberries in a saucepan over med-high heat with 1/2 c light brown sugar. Watch as it comes to a boil and stir frequently. It is done when the cranberries have popped and split, and you can see clumps of cranberry juice sticking together-- it should look like jelly/jam. Pour it into a heat-safe container and set aside to cool, then refrigerate. 

Second. Put Jello in a heat-safe bowl. Add the boiling water and stir to dissolve. Once dissolved, fold in the cranberry mixture, the mandarin orange sections and add the 1/2 cup juice. Refrigerate until thickened. 

Add pineapple, pecans, and celery, and stir to combine. Refrigerate until firm. This may be made up to one day ahead. 

[christopherrobinmiller]

My Favorite Cranberry Salad 2 large boxes Black Cherry Jello 2 cups raw cranberries 1.5 cups shredded raw apple 1 cup sugar 1 large can crushed pineapple 1 whole orange (peel and all) 0.5 cup chopped pecans 0.5 cup chopped walnuts 2 cups boiling water Grind raw cranberries and whole orange with peel in food processor. Pour into a large bowl. Add shredded apple (using a cheese grater), crushed pineapple and chopped nuts In another bowl, dissolve Jello and sugar in 2 cups boiling water. Pour ground fruit and nuts into Jello. Either cover bowl and refrigerate or pour into a mold, cover and refrigerate.

[veronica-rich]

Well, one hates to assume; that’s why I asked first. Here we go, then:

6 ounces packaged raspberry jello (you can use cranberry though)

1-1/2 cups boiling hot water

1 apple, chopped and diced

1 small can crushed pineapple

1 can whole cranberry sauce

8 or 12 ounce tub whipped cream (like Cool-Whip, not the kind from an aerosol can)

1/2 cup walnuts or pecans, chopped (optional)

Dissolve jello in the boiling water in a large bowl with a lid (the bowl you make all this in is the bowl you will store it in - you won’t be pouring into another container). Stir in the cranberry sauce and pineapple, then add the small-diced apple and nuts and stir all until well blended.

Tip: I put the nuts in a ziplock bag and use the full can of sauce to pound it to break up the pieces, before opening the can.

Finally, stir in the whipped cream until it’s all pink and there’s no white showing. Put the lid on and refrigerate at least 4 hours, or overnight for better results. (When you spoon it out later to serve, most of the whipped cream will have settled in the upper layer, and that’s normal.)

Mom’s recipe also calls for a small orange peeled and chopped (add when you put in the chopped apple), but I’ve never used it. Still, you can if you want.

Why do I have like four boxes of cranberry jello?

[geekygodmother-blog]

Orange Cream Fruit Salad

Quick and Easy Dessert Salad for Any Special Occasion

Here's another family favorite recipe that's so-o-o-o easy and so-o-o-o good!

* Quick to prepare - 15 minutes from start to finish; be sure to allow at least 4 hours or overnight for chilling so the pudding-based dressing is smooth and not too thin.

* Easy and convenient - Instant pudding and frozen orange juice concentrate make the dressing a snap; no cooking required. Zip open cans of pineapple, peaches and Mandarin orange slices. Cutting up the fresh fruit is easy because you don't even need to peel the apple.

* Serves a crowd - This recipe serves about 10. For a larger crowd just double or triple the ingredients, and be sure to use a giant bowl!

* Variations - For a change, use canned pears instead of peaches. Some people like to substitute maraschino cherries for the grapes; this does make the salad much sweeter, so if you prefer a tangier taste, you won't like the cherries.

For a different citrus taste, use lemon instant pudding. You might want to use lemonade concentrate with the lemon pudding, but my family prefers a mixture of orange and lemon tastes.

Orange Cream Fruit Salad Recipe:

Ingredients

1 small (3.4 ounce) package instant vanilla pudding mix (I don’t have a preference, but my family swears by Jello brand, so that’s what I use.)

1-1/2 cups milk

1/3 cup frozen orange juice concentrate, thawed

3/4 cup sour cream

1 (20-ounce) can pineapple tidbits

1 (16-ounce) can peach slices

1 (11-ounce) can mandarin orange slices

2 medium bananas

1 medium apple

1 cup seedless grapes

3/4 cup pecans or English walnuts (Note:  some people, especially kids, can have tree nut allergies, which includes walnuts.  Do not serve to someone with a nut allergy.)

Preparation

Make the dressing - in a medium mixing bowl, combine the dry pudding mix, milk, and thawed orange juice concentrate. Beat with a rotary beater or an electric mixer on medium speed for 2 minutes, or until the mixture is smooth and thickened like pudding. Mix in the sour cream. Set the dressing aside.

Prepare fruits and nuts - Drain the canned fruits thoroughly. This is very important in order to keep the salad from becoming too runny. Chill the drained juices for a refreshing drink later in the day. Peel and slice the bananas. Core and dice apples; you may choose not to peel them to add color to the salad. Halve the grapes. Break the nuts into pieces.

Mix fruits and nuts - combine fruits and nuts in a large serving bowl. You may choose to use a crystal bowl or something less formal. A large Tupperware bowl with a seal is great for toting to holiday parties.

Add dressing - gently fold in the orange dressing. Be sure not to stir too much; just lift the fruits gently and fold over to allow the dressing to cover all of the ingredients. If you mix too much, the dressing will be too runny.

Refrigerate - cover and chill for at least 4 hours, but preferably overnight.

When taking this salad to the office or a friend's house, be sure to keep it chilled before the party.

Be ready for lots of compliments; everyone will be asking for your recipe.