Bing Cherry Salad
- 1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
- 1 (12 fluid ounce) can cola-flavored carbonated beverage
- 1 (6 ounce) package black cherry flavored gelatin mix
- 1 (15.25 ounce) can crushed pineapple, drained
- 1 cup chopped pecans
- In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
- 2 (15 ounce) cans pear halves
- 1 (3 ounce) package lime flavored gelatin mix
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons milk
- 1 (8 ounce) container frozen whipped topping, thawed
- In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
- In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
- In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
- Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate
- 2 boxes Bacon Ranch Suddenly Salad
- 1 tablespoon garlic
- 2 large cans chicken breast, drained
- 1/2 packet Hidden Valley Ranch dressing mix
- 1 8 oz block mozzerella cheese, diced (fresh is best, but Kraft works well too)
- 1 container cherry tomatoes, sliced in half
- salt, pepper and parmesan to taste
- In a saute pan, saute garlic in olive oil, just until it starts to turn brown. Add chicken and saute until slightly browned.
- Remove chicken from pan, drain and cool.
- Prepare salad as directed, adding 1/2 of dressing mix to mayo. Add cheese and tomatoes. Stir in cooled chicken. Season to taste. You may garnish with bacon bits, if desired.
