Fall is upon us and with it brings my favorite holiday:
The top reasons I enjoy this holiday:
Eyelet Outlet's most recent release has some great food brads
with NO CALORIES whatsoever.
Feel free to use a ton of them on your cards and projects, without feeling an ounce of guilt
if you are counting calories!!
Donuts are versitile pastries.
From breakfast to late night snacks to fall hayrides and cider,
donuts are crowd pleasers!
I'm hosting Thanksgiving weekend this year
and I have already started my menu planning and shopping lists.
Here are baking brads that I won't ever have to clean/wash up after!
What are you serving up for holiday dinners?
Here is a favorite cranberry salad recipe that everyone requests!
Ken's Cranberry Salad
(Otherwise known as Festive Cranberry-Pineapple Salad)
Ingredients:1 can (20 oz.) Crushed Pineapple, undrained2 pkg. (4-serving size) or1 pkg. (8-serving size) cherry or raspberry flavor gelatin (I use raspberry.)1 can (16 oz.) whole berry cranberry sauce1 medium Fuji Apple, chopped2/3 cup chopped walnuts
1. Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
2. Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
3. Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator.
Thanks so much for joining us today.
Dawn, of Sunnyside Up Blog