This is something my MIL has made for ages - all the boys in my husband's family love it - it is really very good- especially if served with Cool Whip or freshly whipped cream! She adds celery to hers - I have NOT included that in recipe below - just not my thing in a recipe like this - but rhubarb is a nice alternative. Or you can just omit and it works out fine!
Cranberry Jello Mold
1 cup chopped pecans or walnuts
1 bag cranberries, fresh or frozen
1 large box black cherry jello
1 large box orange jello (mandarin flavor)
2 cups peeled, chopped apples
2 cups grapes (purple seedless cut in half)
Optional: 1 cup finely diced rhubarb, frozen is fine
1 cup frozen OJ concentrate
1 cup sugar
Wash and putt cranberries in food processor or just very finely chop- then put in 3-4 quart pot with orange juice, sugar, both boxes of jello and 2 cups water. Bring to a boil and stir until sugar and jello are dissolved. Take off heat and cool. When cooled add rest of ingredients and put in mold and chill until firm.
Cranberry Gorgonzola Tossed Salad
This salad is GOOD! It serves a big crowd!
2/3 c. vegetable oil
½ c. seasoned rice vinegar
1 ½ tsp. Dijon mustard
2 cloves garlic, pressed
3 - 5 heads Romaine Lettuce, rinsed, patted dry, torn into pieces (just fill a BIG bowl)
2 Granny Smith apples, diced
2/3 c. coarsely chopped walnuts
1 bag dried cranberries (use less if desired, just eyeball it!)
8 oz. crumbled Gorgonzola cheese
12 oz to 1 lb crumbled bacon
½ med. Sweet onion, thinly sliced
Dressing: Combine oil, rice vinegar, mustard and garlic several hours in advance (mason jar good for this!). Refrigerate.
Chill remaining ingredients before combining in a large bowl. Pour dressing sparingly over salad; toss gently. Serve immediately.
Roasted Butternut Squash with Kale and Almond Pecan Parmesan
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley or 1 T dried
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt (Kosher salt works well too - if using table salt reduce to ¼ tsp)
1 cup de-stemmed and roughly chopped Lacinato kale (you can omit this if desired or you can’t find, I've used regular Kale too)
Almond Pecan Parmesan
1/4 cup slivered almonds
1/4 cup pecans
1 tbsp Parmesan Cheese (grated from the can)
1/8th tsp fine grain sea salt (Kosher fine, Table Salt I would just use a pinch)
2-3 tsp extra virgin olive oil
1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and stir the parmesan mixture gently into the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!
This. Is. HEAVEN on a plate! #truth