Combine water and jello and stir until disolved. Add the pineapple and cherry pie filling. Pour into bowl or jello mold and refridgerate until firm. You can serve this with whipped cream if you'd like.
In a large bowl, combine all ingredients, mixing well. Cover and chill overnight to blend flavors. Serve with tortilla chips or as a garnish for scrambled eggs!
Taco Dip
I love this recipe. It is so expensive to buy it in the deli but so easy to make!
8 oz. sour cream
8 oz. cream cheese (softened)
1 pkg. taco seasoning mix
Mix sour cream and cream cheese together and season to taste with taco seasoning (about 2 1/2 tablespoons). This recipe can be easily doubled - in fact I always double it! Spread this on a large platter and top with:
Shredded lettuce
Chopped onion
Chopped green pepper
Chopped tomato
Sliced black olives
Grated cheddar cheese
May also use taco sauce on top or serve on the side. Serve with tortilla chips.
Ever-Ready Daiquiris
This is really good. I like to make up a batch in the winter. I put it in an old ice cream container and keep it right on my deck!
2 six-ounce cans frozen limeade
2 six-ounce cans frozen lemonade
2 forty-six ounce cans pineapple juice
1 quart light rum
Combine all ingredients in a large container. Mix until slushy. Store in freezer. Mixture will never freeze completely. When ready to serve, you can add about half 7-up if you wish.
Grass Crackers
This is an excellent snack. The kids call them grass crackers because they look like crackers mixed up with grass!
2 24-oz. pkgs. oyster crackers (48-oz. total)
1 pkg. Hidden Valley Ranch dressing
1 cup vegetable oil
1/2 tsp. garlic powder
2 tsp. dill weed
Mix all ingredients except crackers. Pour over crackers & toss. Let stand one hour.
