Thanksgiving Cranberry Jell-O

Recipe calls for letting Jell-o set overnight ... Maybe it's just something you can make ahead.  I don't know how long it REALLy needs.  

 JELLO: 

1 (6oz) package cherry jello 

1 cup boiling water 

2 granny smith apples 

1 can whole cranberry sauce 

1 cup chopped pecans 

TOPPING: 

8 oz cream cheese room temp 

Small container cool whip 

1 cup powder sugar 

1 8oz can crushed pineapple

DIRECTIONS:

Peel apples, grate using large holed cheese grater Boil water, add jello, mix Add cranberries, pecans, apples to jello Pour onto 9x13 pan, cover refrigerate until set/overnight NEXT DAY Drain pineapple well, set aside Beat cream cheese with powder sugar Beat in cool whip fold in pineapple Spread over jello and keep refrigerated until serving

From Sarah Phillips and Emily Bohman

My Kids Favorite Shrimp Chowder

 Potato Soup With Shrimp

https://www.pauladeen.com/recipe/potato-soup-with-shrimp/

Ingredients:

1/2 stick butter

1 small diced onion

2 medium shredded carrots

2 Tablespoons flour

8 medium peeled and cubed russet potatoes

4.5 cups milk

2 tsp chicken bouillon

1 cup half and half

1 tsp salt

1/4 tsp pepper

1 lb medium shrimp cooked

 optional grated sharp cheddar cheese, dill garnish, bacon

Corn if you don't have shrimp.  

Directions

In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese and garnished with fresh dill.

Cook’s Note: If you don’t have access to shrimp, use corn.