Time 20m Yield 6 Number Of Ingredients 5 Steps:
Blend cranberries in a food processor until ground; pour into a large bowl. Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans. Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.
Time 40m Yield 12 Number Of Ingredients 8 Steps:
In a medium bowl, whisk together the gelatin mix and boiling water until gelatin is dissolved. Stir in the cold water. Transfer to a gelatin mold, or keep in a bowl; cover and refrigerate. Place the oranges, lemon, apples, and cranberries into a bowl. Sprinkle the sugar over the top. Set aside so the fruit has time to bleed. When the gelatin is partially set, stir in the fruit. Chill until set, preferably overnight. It becomes tastier with age!
Yield Makes 8 servings Number Of Ingredients 11 Steps:
Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix creme cheese and sugar. Add drained fruits. Add sour creme. Mix. Add cool whip. Mix all this together, gently, and freeze (YES FREEZE). Before serving let stand at room temperature about 10-15 minutes.
