Terri Kelsey, nursing supervisor, Webster Urgent Care, cautions that you have to really like cranberries if you’re going to make this creamy salad that her mother used to make for the family Christmas dinner.
As for the cheesecake bars, “We had a potluck and someone made these for us and they were delicious!”
Cranberry Fluff Salad
Ingredients
12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
1/2 cup sugar
8 ounces crushed pineapple, drained
2 cups mini marshmallows
1 cup heavy cream
Directions
Chop cranberries in a food processor.
Remove to a bowl.
Mix in sugar, cover, and refrigerate overnight.
Add well drained pineapple and marshmallows. Mix to combine.
Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture.
Refrigerate overnight.
Easy Sopapilla Cheesecake Bars
Ingredients
- 2 8-ounce packs of Pillsbury crescent rolls
- 2 8-ounce packs of cheese cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- ¼ cup butter, melted
- 1 tablespoon cinnamon
- 4 tablespoons sugar
Directions
- Preheat the oven to 350 degrees. Spray a 9-x-13 baking dish with cooking spray.
- Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
- Bake the first layer of crescent roll dough until just done, maybe 5-8 minutes (optional)
- Combine softened cream cheese, sugar and vanilla.
- Spread mixture over crescent rolls.
- Roll the remaining crescent roll over the top and stretch to the edges and seal.
- Brush across the entire top of the crescent roll with the melted butter.
- Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
- Bake for about 30 minutes, or until golden brown.
Eat warm or let cool and chill for several hours before serving. Slice into bars and serve.