Rainbow Jello

*NOTE: I have made a correction to this recipe. You begin your layers with the yogurt jello not the plain.

So, this is probably our most asked for recipe. We make it for every special occasion. (It became known affectionately in Heather's family as "baptism jello" because her mom made it for every family baptism). We have made it every year at Lilly's birthday party, and we think it tastes awesome, and looks even better!!!! Be warned that this recipe, while really quite easy, takes a good 5-6 hours to make, since each layer of jello has to set individually, so plan your time accordingly.

16 ounce carton plain yogurt

one three-ounce package of jello in each of the following flavors:
1. Black Cherry
2. Raspberry
3. Strawberry
4. Orange
5. Lemon
6. Lime

To Start: Dissolve the package of Black Cherry Jello in 1 cup of boiling water. Set 1/2 cup of dissolved jello aside and add 3 tablespoons cold water. To the remaining 1/2 cup, add 1/3 cup of the plain yogurt and stir. In a 9x13 pan, pour the dissolved jello (with yogurt) into the pan, popping any bubbles that appear with a toothpick or fork. Chill for 20-30 minutes or until set. When set, carefully pour dissolved black cherry jello (without yogurt) over top, again popping bubbles that may appear. Chill another 20-30 minutes, or until set.

Repeat this process with each flavor of jello (in exact order- important in order for the jello to look right!), ending with lime layer on top. We usually top it with Cool Whip. We hope you love it as much as we do!!!

Aunt Joan's Christmas Jello

So my Aunt, Joan Haws, shared this recipe with my parents several years ago. Growing up, we had it every Christmas eve. However, now Heather and I actually tend to have it at Thanksgiving with my family more than Christmas, but is still just as delicious and unique no matter when we have it. You may think it's weird looking at the ingredients, but trust me, it's DELICIOUS. Thank you to my sister Andrea for sending me the recipe! This will be included in our family recipe book forever.

1 large pkg. Cherry Jello
1/2 Cup Red Hots (Cinnamon Imperial Candies)
2 Cups water + 1-3/4 Cups water
1 red apple, chopped
2 stalks celery, chopped
1/2 Cup chopped walnuts

Dissolve Red Hot Candies in 2 cups boiling water, then stir in Jello to dissolve. Pour into 9x13 pan. Stir in 1-3/4 cups cold water. Stir in apple, celery, and walnuts. Chill several hours, or until set.

Source: Joan Haws

Refreshing Raspberry Jello Salad

We re-discovered recently that we really enjoy jello salad. However, we don't have many on here except for Heather's Grandma's Jello and Rainbow Jello . We made this recipe the other night when we had lots of ripe bananas on hand. It turned out great! Somehow I need to get a hold of my Sister Andrea to get the recipe to my Aunt Joan's Christmas Jello recipe as well. One of my favorites! In the meantime, enjoy this one!

2 cups boiling water
1 (6 ounce) package raspberry flavored gelatin
1 (10 ounce) package frozen raspberries in syrup
1 (20 ounce) can crushed pineapple, undrained
4 bananas

Add package of gelatin to boiling water and stir until dissolved. Refrigerate until thick and syrupy (but not set). Thaw unopened package of raspberries in cold water for about 10 minutes. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into 9x13 dish. Refrigerate and let set overnight, if possible, or for several hours.

Yield: about 12 servings.

Source: The Essential Mormon Cookbook

Caesar Salad Supreme

This was a delicious salad. The dressing is pretty thick though, so just be a little careful when you dress the salad.

Ingredients

6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces

Directions

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

source: www.allrecipes.com

That Good Salad

this is a surprisingly simple yet delicious salad. We made it exactly as the recipe called for and it was quite a refreshing salad. One word of advice.... Use fresh lemon juice. I did and I think it made all the difference. It ended up taking about 2 lemons.

Ingredients

3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 cups chopped tomatoes
1 cup shredded Swiss cheese
2/3 cup slivered almonds, toasted
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons

Directions

In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

source: www.allrecipes.com

Gretchen's Amazing Potato Salad

So, my sister-in-law, Gretchen Haws, has been making this potato salad for nearly every Haws gathering I can remember. It is slightly sweet, slightly tangy, and SO good. Usually, i'm not a huge fan of potato salad, but this one is a winner! Thanks, Nikki, for digging out Gretchen's recipe for us!! :-)

Salad:
10 red potatoes, cubed and boiled (if you don't have red potatoes, russets work fine too, just remember that russets are larger and you will need fewer potatoes.)
8 hard boiled eggs, sliced
1 lb. bacon, cooked and crumbled
1 small can sliced olives, drained

Dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
2 tsp. salt
1 tsp. pepper
1 tsp minced garlic
1/4 cup sugar

Combine salad ingredients in a large bowl. In medium bowl, whisk dressing ingredients together, pour over salad and toss. Store covered in refrigerator until serving.

Source: Gretchen Haws

Broccoli Salad

Sorry it has been a while since we have added a new recipe. You all know how life goes. I hope everyone has a Very Merry Christmas.

This is a delicious recipe that is great for company. It is fresh and tangy. This is one of our favorite summertime picnic recipes as well.

2 bunches fresh broccoli (about 1 pound), cut in small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon and sunflower seeds. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.


BROCCOLI SALAD DRESSING

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.

Makes 6 servings

source: The Essential Mormon Cookbook

Grandma Farmer's Raspberry Jello Salad

This is one of our favorite jello salads. It has a creamy texture to it and the top is a delicious addition. This is my grandma's recipe and it is definitely a winner.

1 large package Raspberry Jello
2 cups boiling water
1 package (12 ounces) frozen raspberries
1 can (15 ounces) applesauce
1 carton (16 ounces) sour cream
1 package mini marshmallows

Dissolve 1 large box of raspberry jello in 2 cups of boiling water. Stir until well dissolved. Add 1 package frozen raspberries and blend well. Add in 1 can applesauce. Stir until well blended. Pour into a 9x13 pan and place in fridge until set.

Before serving mix together 1 carton of sour cream and 1 package mini marshmallows. Spread on top of jello.

Enjoy!

Tip: For a variation you can use Strawberries instead of Raspberries. Just replace the jello and frozen berries with your choice of flavors.

Craisins Salad

This is one of the best salads that we have ever had. It is certain to become a new favorite. We make it all the time for almost any function that we need to bring food to. It makes a ton, so when we are making it for just us and a few others, I always half the recipe.

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8-ounce) package shredded mozzarella cheese
1 (8-ounce) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8-ounce) package Craisins
1 cup sliced almonds, toasted
1 recipe Craisins Salad Dressing (see below)

Break red and green leaf lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.

CRAISINS SALAD DRESSING

1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 teaspoons salt
2 teaspoons mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Source: The Essential Mormon Cookbook