Ryan's sister Gina and her husband Kirtis hosted Thanksgiving for us this year. I was so excited! I really have enjoyed hosting in the past but it was such a fabulous break to show up with my few dishes and not even have to clean my house before or after the big event. Thanks Gina & Kirtis! For pictures of the great even check out Gina's blog. (More on that later...we're camera-less right now...darn it!)
With several families, everyone only had to make a couple things each. I thought I'd share recipes for the things we took. Our friends made these two salads for the Thanksgiving that we shared with them last year and they have become a holiday tradition for us now. Great for Christmas too because they are red and green. Quick, simple and fresh! (I only managed to borrow someone's camera to take a picture of one of them...just imagine scrumptious looking food!)
Pistachio Fluff Fruit Salad
1 (20oz) can crushed pineapple, undrained
1 (3oz) package instant pistachio pudding mix
1 (12oz container frozen whipped topping, thawed
2 large bananas, sliced
2 cups mini marshmallows
1 (15.25 oz) can fruit cocktail, drained
1 (11oz) can mandarine oranges, drained
Dump instant pudding into a large mixing bowl.
Add pineapple and mix well.
Mix in whipped cream.
Stir in bananas, marshmallows, fruit cocktail, and mandarine oranges.
Cover and refrigerate until chilled.
(This one is fabulous...even for those that don't like cranberry sauce!)
1 can (20 oz) crushed pineapple, undrained
2 pkg. (4-serving size each) raspberry jello
1 can whole cranberry sauce
1 medium apple, chopped
2/3 c chopped walnuts
Drain pineapple, reserving liquid in 1 qt measuring cup.
Remove 1 Tbl of the crshed pineapple; set aside for garnish.
Add enough cold water to reserved liquid to measure 3 cups--pour into large pan.
Bring to a boil; remove from heat.
Add Jello; stir at least 2 minutes until completely dissolved.
Add cranberry sauce; stir. (Jello mixture should be thick)
Pour into large bowl.
Refrigerate 1 1/2 hours or until slightly thickened.
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
(14 servings, 1/2 cup each)