Confetti pie

Confetti pie 

1 prepared graham cracker crust

1 cup sweetened flaked coconut

1 can (15.25oz) crushed pineapple, well drained

1 cup maraschino cherries, drained & chopped

½ cup chopped pecans (optional)

1 can sweetened (Eagle Brand) Sweetened Condensed Milk

5 tablespoons lemon juice

1 tablespoon maraschino cherry juice

1½ cups whipped topping

In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.

Gently fold in whipped topping. Pour into crust.

Decorate with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Granola

I've made other granola recipes but this is by far the best one I've made. This recipe is similar to one I found on another site, but I made it more my own recipe. Next time I think I will need to double this recipe because it is so good it's addicting. OH, and try it in your yogurt to add some crunch and that special something to take the boring yogurt over the top. I like to add a couple tablespoons of cool whip to my yogurt too. Really makes for a light and delicious breakfast.

Granola 

4 cups old fashioned oats (NOT quick oats)

1 cup salted sunflower nuts or sliced almonds

1 cup raisins , craisins or other dried fruit (I prefer raisins)

1/2 cup brown sugar

1/4 cup honey

2 Tbl. water or 1 Tbl water and 1 Tbl oil

1 1/4 tsp ground cinnamon

1/2 tsp. salt

1 tsp vanilla

1/4 tsp baking soda

Preheat oven to 300º. 

In a large mixing bowl, toss together oats, dried fruit and sliced almonds, set aside.

 In a medium saucepan, combine brown sugar, honey, water, cinnamon, and salt, bring mixture to a boil stirring frequently. Once mixture reaches a boil, allow to boil for 1 minute whisking constantly. Remove from heat, stir in vanilla and baking soda and whisk until mixture is foamy, about 10 seconds. 

Carefully pour hot sugar mixture over oat mixture and toss to evenly coat. Spread mixture into an even layer on a Silpat or parchment paper lined baking sheet. 

Bake in preheated oven, about 36 - 40 minutes until golden brown, removing from oven and tossing twice during baking. Watch carefully it can burn quickly.

 Remove from oven, allow to cool completely. Store in an airtight container. Granola will crisp as it cools. Beware, this is highly addictive. hehe Enjoy!

Blueberry Jell-O Salad

Ingredients

• 2 c. boiling water
• 2 3 oz boxes blackberry Jell-O
• 1 16 oz. can crushed pineapple, drained
• 1 can blueberry pie filling
Topping
• 8 oz. cream cheese, softened
• 2 Tbls. sugar
• 1 16 oz tub Cool Whip, thawed

Instructions

• In a large bowl combine Jell-O and boiling water. Stir until dissolved. Mix in pineapple and pie filling. Pour into 9x13 inch pan and refrigerate about 2 hours until firm.
• Topping: Mix cream cheese and sugar together well. Stir in Cool Whip. Spread over set Jell-O. Refrigerate at least half an hour before serving.
• This recipe is also yummy using cherry Jell-O and cherry pie filling!

**Recipe from Favorite Family Recipes