CULLMAN COOK WINS BLUE RIBBON

FOR CRANBERRY SALAD RECIPE

THROUGH JUST A PINCH RECIPE CLUB

 

FRANKLIN, Tenn. — Cullman cook, Jewel Hall’s Thanksgiving Cranberry Cream Cheese Salad has been awarded a blue ribbon at Just A Pinch Recipe Club, the new online social community created for and by cooks in hometown America at www.justapinch.com.

Hall’s Thanksgiving Cranberry Cream Cheese Salad was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe. To land the award, Hall served up a full-flavored, festive dish that was both tasty and easy to prepare.

“This is the perfect cranberry congealed salad for your Thanksgiving meal,” says Hall. “It is my stand by and go back to recipe. A great complement to your chicken and turkey dishes.”

Hall’s Thanksgiving Cranberry Cream Cheese Salad recipe, along with thousands of others, can be viewed, printed and shared at no charge through Just A Pinch. Hall is one of several area residents participating in the club, known as “America’s Great Recipe Swap”. Members can post their own “family tested and approved” recipes, try recipes submitted by other club members, print hundreds of grocery coupons and enter recipe contests. They also have the opportunity to utilize a personal online recipe box to save recipes, compile grocery lists and plan meals. In addition, members can create and join discussion groups, to chat about recipes, share cooking tips and build relationships as if they are sitting around one big kitchen table.

“We continually add new features to the club based on the feedback of our members,” says Just A Pinch Food Editor Janet Tharpe. “It’s because of people like Jewel Hall, who is proud to share her family’s favorite recipes with other hometown cooks, that the club has become so popular and is growing so fast.”

Founded in 2010, Just A Pinch Recipe Club offers free memberships and premium perks. Join us in the kitchen at www.justapinch.com.

 

Thanksgiving Cranberry Cream Cheese Salad

6 oz. pkg. cherry Jello

2 c. boiling water

2 lg. golden delicious apples, peeled and grated

1 c. chopped pecans

1 can whole cranberry sauce

TOPPING:

8 oz. pkg. cream cheese, at room temperature for 2 hours

1/2 c. powdered sugar

1 tsp. vanilla extract

20 oz. can crushed pineapple, drained well

8 oz. frozen whipped topping, thawed

1/2 c. chopped toasted pecans

Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13×9-inch glass dish and chill until firm. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to cool whip mix with wooden spoon. Gradually add cool whip mixture to cream cheese/pineapple mixture.

Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.