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Green Tomato Raspberry Jam
Pantry American

Green Tomato Raspberry Jam

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water
  2. 2 Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat. Cook and stir for about 10 minutes. Stir in gelatin until well combined. Reduce heat to low; simmer for 20 minutes.
  3. 3 Pack jam into hot, sterilized jars and seal. Alternatively, pour into freezer containers and freeze.

By Jeanie Bean

Rhubarb Berry Jam
Side Dish American

Rhubarb Berry Jam

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
  2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

By Karen

Blueberry Party Salad
Dessert

Blueberry Party Salad

4.5

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
  2. 2 In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
  3. 3 In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.

By Sandy

White Chocolate Mousse-Filled Raspberry Cupcakes
Dessert

White Chocolate Mousse-Filled Raspberry Cupcakes

Prep
25 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  4. 4 Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
  5. 5 Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
  6. 6 Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

By CPilling

Cranberry Salad
Side Dish American

Cranberry Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
  3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
  4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
  5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
  6. 6 Pour into the mold of your choice and chill until you are ready to serve.
  7. 7 Enjoy!

By Jackie

Raspberry Icebox Cake
Dessert

Raspberry Icebox Cake

4.4

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix crushed graham crackers, melted butter, and brown sugar in a bowl until well combined. Set aside 1/4 cup graham mixture for topping; press the remainder into a 9x13-inch pan.
  3. 3 Bake in the preheated oven for 10 minutes. Set aside to cool.
  4. 4 Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust.
  5. 5 Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly.
  6. 6 Fold whipped cream into marshmallow mixture, then spread on top of raspberry mixture. Sprinkle with reserved graham topping. Chill in the refrigerator for 3 to 4 hours before serving.

By Carol

Eggnog and Cranberry Salad
Dessert

Eggnog and Cranberry Salad

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
  2. 2 Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
  3. 3 Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
  4. 4 Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

By Sylvia Brunson

Maggie's Fresh Raspberry Pie
Dessert American

Maggie's Fresh Raspberry Pie

4.4

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.
  2. 2 Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.
  3. 3 Combine sugar, water, and cornstarch in a saucepan; cook over medium heat until sugar and cornstarch dissolve and mixture thickens, about 10 minutes. Off heat, whisk in gelatin mix. Refrigerate filling until slightly cooled, about 15 minutes.
  4. 4 Arrange raspberries evenly in bottom of pie crust; pour gelatin filling over berries. Chill in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

By Robin C

Rhubarb Gelatin Salad
Dessert American

Rhubarb Gelatin Salad

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Bring rhubarb, sugar, and 2 tablespoons water to a boil in a saucepan over medium heat; cook until rhubarb is mushy and forms a sauce, about 15 minutes. Reserve 1 cup sauce; set aside remaining sauce for another use.
  2. 2 Combine raspberry-flavored gelatin mix and reserved 1 cup hot rhubarb sauce in a bowl until gelatin is completely dissolved; stir in 1 cup cold water. Stir in apples and walnuts: pour into a serving bowl.
  3. 3 Refrigerate salad until set, 2 to 4 hours. Garnish salad with whipped topping or creamy salad dressing.

By Cynda Herzberg

Grandma's Cranberry-Orange Gelatin Salad
Dessert American

Grandma's Cranberry-Orange Gelatin Salad

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Place gelatin into a bowl, pour in boiling water, and stir until gelatin dissolves. Mix in cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended.
  2. 2 Pour gelatin mixture into a mold or serving dish. Chill in the refrigerator for 8 hours to overnight.
  3. 3 To make topping, beat cream cheese with 1/2 of the whipped topping. Fold in remaining whipped topping until well blended.
  4. 4 Unmold gelatin, then spread with topping mixture.

By Carissa

Pop Cake
Dessert American

Pop Cake

4.7

Prep
20 min
Cook
25 min
Total
285 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  2. 2 Combine cake mix, 1 cup water, egg whites, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 23 to 28 minutes. Poke holes in cake with a fork while it's still hot.
  4. 4 Combine boiling water and gelatin, then stir in lemon-lime soda; pour hot mixture over cake. Cool cake completely; refrigerate at least 4 hours before frosting.
  5. 5 Beat milk and instant pudding together until thick; pour over cake. Spread whipped topping over cake. Refrigerate until ready to serve.

By jojolyn

Mom's Rhubarb Cake
Dessert American

Mom's Rhubarb Cake

3.5

Prep
40 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
  2. 2 Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C).
  4. 4 Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
  5. 5 Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.

By maggiecain