1 lb. cranberries, washed and sorted
1 orange
1 apple

Directions
Squeeze juice from orange into blender and then grind up the cranberries with the juice. Cut the rest of the orange into small sections and grind with cranberries and juice. Finally, cut the apple into small sections and grind this in the blender as well. Mix 1 cup of sugar with the ground-up fruit.

Mix one large package of orange jello with one cup of boiling water, let cool and add the ground-up fruit mixture. Refrigerate and enjoy with your holiday meal!!

2 pkg refrigerator crescent rolls
2 pkg Cream Cheese
1 cup Sugar
2 T. Milk
1/4 cup Cinnamon Sugar

Directions
Preheat oven to 350*

Line a 13"X9" pan with one roll of unbaked crescent rolls. Lay out flat, cover surface. Bake for 6 minutes.
While baking, mix together the Cream cheese, milk and sugar. Spread mixture onto cooled crescent roll surface. Place the 2nd pkg. of rolls evenly covering over the top. Sprinkle with cinnamon sugar. Bake for 14 minutes or until golden brown. Cool. Cut into squares. Store in refrigerator.

Variation: Color the sugar topping with food coloring to reflect seasonal holidays!!

4 cups of water
2 packages of strawberry flavored gelatin
1 cup of sugar
1 (48 oz) can of pineapple juice
1 (48 oz) can of orange juics
1 cup of pure lemon juice
1 gallon of orange sherbet, softened
1 bottle (33.8oz) ginger ale, chilled


Directions
Heat 2 cups of water to a boil, add gelatin.
Add Sugar, still until dissolved.
Add 2 cups of cold water.
Add fruit juices.
Chill until ready to serve.
Just before serving spoon in sherbet, then pour in ginger ale.

1 stick butter
1 cup brown sugar
2 T. corn syrup
loaf french bread
5 large eggs
1 1/2 cup of half and half
1 t. vanilla
1/4 t. salt

Directions
In heavy saucepan, melt butter, brown sugar, corn syrup and stir until smooth. Pour into 13 X 9 in. pan. Cut up bread into 1 inch slices, squeeze into pan. Whisk remaining ingredients and pour over bread. Chill up to 1 day ahead. Bake uncovered in 350 degree oven for 35 - 40 min. This is one of our Christmas favorites. It bakes while we are opening gifts and you have a delicious breakfast that is hot and ready when you are. Enjoy!

1 t butter
1 16 oz can of milk chocolate frosting
1 package (11.5 oz.) milk chocolate chips
1 package (6 oz.) dried cranberries
1/2 C chopped pecans

Directions
Line an 8-in. square dish with foil and grease the foil with butter; set aside. In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator. Yield: About 2 pounds

This is so easy and so delicious! You'll love it!