Cranberry Salad
1 (3 oz.) package Orange Jello
1 (3 oz.) package Cherry Jello
1 cup hot water
1 pound can Whole Cranberry Sauce
1 (15 oz.) can crushed pineapple, undrained
1 cup chopped pecans
Dissolve Jello in hot water. Add remaining ingredients. Mix well. Pour in ring mold or 8×8-inch glass dish and chill.
Chocolate Pretzel Crinkle Cookies
8 oz. gluten-free Pretzels
3/4 cup unsweetened cocoa
1 tablespoon baking powder
1-1/2 cups granulated sugar
3/4 cup canola oil
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups powdered sugar
Preheat oven to 350º. Place pretzels in food processor; process until very finely ground. (Should have about 2 cups of ground pretzels.)
Whisk together ground pretzels, cocoa, and baking powder. Beat sugar, oil, eggs and vanilla together until combined. Stir in ground pretzel mixture until dough comes together. Cover with plastic wrap, and refrigerate just until firm, about 2 hours.
Shape dough into 60 (1-inch ) ball; roll in powdered sugar until evenly and generously coated. Place balls 2 inches apart on parchment paper lined baking sheet. Bake in batches in pre-heated oven until tops look cracked, 13-15 minutes. Let cookies cool on baking sheets 2 minutes. Transfer cookies to wire racks, and let cool completely. Store in air tight container at room temperature up to 3 days and in the freezer up to 3 months.
Chicken Pot Pie
2 tablespoons zesty Italian dressing
1 pound boneless skinless chicken breasts, cut into
bite-sized pieces
2 cups frozen mixed vegetables
1 can (10 3/4 oz.) condensed cream of chicken soup
1/4 pound (4 oz.) Velveeta cheese product, cut up
1 sheet frozen puff pastry (1/2 of 17.3 oz. package) thawed
1 egg, lightly beaten
Preheat oven to 400º. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes or until cooked through. Stir in vegetables, soup and Velveeta. Spoon into greased 9-inch square baking dish.
Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Makes 6 servings.
