Tuesday, November 25, 2008


So here are some of my favorite recipe's!
(of course they are sweets. I leave all the "serious grown up" stuff to others! I'll pick that up when I HAVE to...and I don't HAVE to yet!)

½ gallon of Blue Bell’s homemade VANILLA icecream
1 30 oz can of pumpkin pie mix
1 big box of ginger snaps
1 stick of butter
1 tablespoon of brown sugar
Whip Cream
25 9oz plastic tumblers

So what you do is let the ice cream soften. In a big bowl mix the icecream and the pumpkin mix. Once you think it's perfectly mixed, pour into serving cups about 1/2 full and then freeze for atleast 4 hours (Or overnight).

While it freezes you can, crumble the ginger snaps. The next morning, melt the butter and brown sugar. Then mix in the ginger snaps. Pour that over already frozen ice cream. And freeze again for about 30 minutes to an hour.

Then you’re ready to serve once you’ve topped it with Whip cream.
Jello Salad
1 can (20 oz) crushed pineapple, undrained
2 pkg. (4 -serving size each) or 1pkg (8- serving size) Jello Rasberry Flavor
1 can (16 oz.) Whole berry cranberry sauce
1 medium apple (I like to use granny smith's for this one), chopped
2/3 cup chopped walnuts

Drain pineapple, reserving liquid in 1-qt. liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir. (Gelatin mixture should be thick). Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).

Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.

Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator. Makes 14 servings, 1/2 cup each.

Yum! Seriously - these are really great recipies. If you don't believe me you should try it yourself. And when you write back to say, "You were right" - I'll respond, "I TOLD YOU SO!"

You know what they say: You are what you eat!
That makes us a bunch of TURKEYS!

Have a wonderful Thanksgiving week!

P.S. I have to tell you about Prison! I loved it! It takes time to put it into words...I'll have it up by Saturday night...That's plenty of time.


Jen said...

Woohoo! I finally get the pumpkin ice cream recipe. :D

Mimi said...

Make sure it's PUMPKIN PIE MIX! It has all the spices already...