Thursday, May 20, 2010

Cranberry Pineapple Side Salad

Is it a side salad or Dessert?

I originally did this video for The Real Women of Philadelphia cream cheese contest. I got a little choked up as you can see, talking about the hurricanes and my son being gone training for the marines. This recipe was created with ingredients that I thought would compliment each other well. I won't tell you how it started, but I kept going and adding ingredients to this bowl of fluff and ended up with this amazing side salad. I made it 3 times this week and ate every bit (except for the little plate I gave my girl friend across the street) myself. I do plan to make this for Thanksgiving this year because I know my Mom and sisters will love it!

Cranberry Pineapple Salad

This side dish will compliment anything from Ham, Chicken, Turkey, Steak etc. This is a creamy side dish packed full of flavors of cranberry, pineapple adding texture with celery, walnut and tangy flavor of Philadelphia Cream Cheese. (Note: Cook time is chill time)

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 6

  1. 20 ounce(s) of Crushed Pineapple, drained thoroughly
  2. 2 cup(s) of fresh or frozen cranberries, thawed, processed finely, add 1 1/2 T. sugar
  3. 1 stalk celery, diced small
  4. 4 ounce(s) of marshmellow creme
  5. 8 ounce(s) of tub whipped topping
  6. 8 ounce(s) of Philadelphia Cream Cheese, softened, room temp
  7. 1/4 cup(s) of milk
  8. 1/2 cup(s) of powdered sugar
  9. 2/3 cup(s) of walnut pieces, or chopped walnuts

Drain pineapple thoroughly, strain, ring out any excess juices, set aside.

In a food processor, add cranberries and chop fine, add to drained pineapple. (If cranberries are frozen, place under warm water for 2 minutes to thaw) add 1 1/2 T sugar while processing

With a hand mixer, mix softened cream cheese until smooth, add 1/4 c. milk and 1/2 cup powdered sugar, mix until smooth. Add 4 oz marshmellow creme to cream cheese, stir until combined. In a bowl mix pineapple, cranberries, chopped celery. Add Cream cheese mixture, fold in 8 oz whipped topping and fold into mixture. Add chopped walnut pieces and fold until combined. Chill cranberry-pineapple salad in refrigerator for 20-25 minutes and/or add to Texas sized muffin pan, sprayed with cooking spray, level off and set in freezer for 10 min to chill. Serve either chilled salad in bowl, or turn out muffin pan onto a cookie sheet, with a spatula place one at a time on bib or green lettuce leafs.

Saturday, April 3, 2010

Cream Skillet Corn

This is so simple, you'll be making it year round. During the summer months, I will use fresh corn shucked from the cob... in the winter, use frozen corn. Doesn't get any easier than this yawl. My boys love this dish.


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