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Recipe Number 1 Holiday Fruit Salad From: Stitchn Servings:
Ingredients:	Directions:
· 1 16 oz Bag Fresh Cranberries	Clean cranberries of any stems or chaff, and wipe dry. Run through blender or food processor until berries are chopped to very fine. Add sugar to berries and stir them up. Cut the grapes in half (helps release juice and keeps them from rolling off plate). Mix the cranberries, grapes, nuts and cool whip. Chill. Serve as a salad or dessert with those holiday meals.
· 1/4 cup Sugar
· 1 Cup broken Pecan or Walnuts
· 1 1/2 cups Red or Purple Seedless Grapes
· 1 8 oz tub Cool Whip
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Recipe Number 2 Strawberry Pretzel Salad From: RolliePollie Servings:
Ingredients:	Directions:
· 2 Cups coarsely crushed pretzels	Combine crushed pretzels, butter and 3 Tbsp. sugar: mix well. Press into a 13 x 9 x 2 in. baking dish. Bake in a preheated 400 degree oven for 8 minutes. Remove from oven and cool completely. (if not cooled completely the crust will be soggy) In a large mixing bowl with an electric mixer, beat cream cheese and remaining 1 cup sugar until well blended. Fold in Cool Whip and spread over cooled pretzel crust. Refrigerate until chilled. In a mixing bowl, dissolve gelatin in boiling water. Add marshmallow and stir until melted. Add strawberries and their juice. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate until firm. Cut into squares to serve.
· 3/4 Cups butter (melted)
· 1 Cup plus 3 Tbsp. granulated sugar (divided)
· 1 pkg (8 oz.) cream cheese (softened)
· 1 container (8 oz.) Cool Whip (thawed)
· 1 pkg (6 oz.) strawberry flavored Jell-O
· 1 Cup boiling water
· 1/2 Cup miniature marshmallows
· 2 pkgs (10 oz. each) frozen sliced strawberries (thawed)

Recipe Number 3 Cranberry Sparkle From: KeepYouInStitches Servings:
Ingredients:	Directions:
· 2 small packages apricot Jell-O	Dissolve Jell-O according to package directions. (Use juice from pineapple along with enough water to make two cups to boil to dissolve Jell-O - DO NOT USE ANY COLD WATER.) With mixer, mix in cranberry sauce. The mixture will be foamy. Gently stir in pineapple. Chill.
· 1 can jellied cranberry sauce
· 1 can large crushed pineapple, drained
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Recipe Number 4 5 Cup Salad From: Stitchn
Ingredients:	Directions:
· 1 cup Pineapple tidbits (well drained)	Put them all in a bowl and stir them up. You're done.
· 1 cup Mandarain Orange slices (well drained)
· 1 cup Coconut (less if you're not a coconut person)
· 1 cup tiny Marshmallows
· 1 cup dairy Sour Cream

Recipe Number 5 Fruit Compote From: heartoftexas Servings: 8
Ingredients:	Directions:
· 1- 16oz can pears, undrained and chopped	Combine fruit; blend. Stir in pudding mix. Cover; refrigerate 8 hours or overnight. Serve with a slotted spoon.
· 1- 15 1/4 oz can pineapple chunks, undrained
· 1- 10oz package frozen strawberries, thawed and undrained
· 1- 8 3/4 oz can fruit cocktail, undrained
· 2 bananas, sliced
· 2 apples, cored and cubed
· 1/2 cup maraschino cherries
· 1- 3 1/2 oz package instant vanilla pudding mix

Recipe Number 6 Mom’s Pea Salad From: Stitchn Servings:
Ingredients:	Directions:
· 1 pound bag frozen TINY GREEN PEAS	The secret to this salad is using the frozen TINY peas, never use canned ones. Do not cook the peas, use them straight from the bag, after they have thawed and drained of excessive water. Also, the celery must be very fine chopped, and remove the veins before chopping so there are no "strings" in the celery. We use the green onions including about 2 inches into the green chive of the stem. Put all the chopped veggies and pickle relish in a bowl, add the cheese, the eggs, and the peas and mix well. Add the Mayo and salt and pepper. You may want a little more or less mayo - but you do not want this salad to be "runny" so less mayo is good. Just want enough to wet it all so it sticks together.
· 3 large stalks Celery, chopped super fine
· 6 or 7 Green Onions chopped very small
· 1/2 can Chinese Water Chestnuts, drained and chopped small
· 1/2 cup (approx) Green Bell Pepper, chopped small
· 1 cup sharp Cheddar Cheese, chopped small
· 1 cup Mozzarella Cheese, chopped small
· 2 big tablespoons DILL PICKLE relish
· 2 hard boiled Eggs, chopped fine
· Hellman's Mayo (approx 1/2 cup)
· Salt and Pepper to taste
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Recipe Number 7 Honey-Mustard Salad Dressing From: KeepYouInStitches Makes: ¾ cup
Ingredients:	Directions:
· ½ cup Hellman’s mayonnaise	Blend with a fork or whisk until smooth.
· ¼ cup honey
· 2 tablespoons spicy mustard

Recipe Number 8
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Recipe Number 9
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