Christmas Jello Salad - Katie Tolbert

Christmas Jello Salad

2 (6oz) packs Strawberry Jello, dissolved in 3 C. boiling water
1 can Cranberry Jelly
1 large can pineapple (crushed, rings or chunks)
3 Bananas
1 small package Frozen Strawberries (or fresh)
1 8oz package Cool Whip

In blender, puree cranberry sauce, pineapple bananas and strawberries.  Stir into Jello.  Chill until thickened in a 9x13.  Add cool whip to jello by gently stirring for a marbled effect.  Chill until firm.

Note from Katie: I just add the cool whip on top at the end instead of marbling because it's easier.

Courtesy of Katie Tolbert

Honey Cornbread Muffins - Katie Tolbert

Honey Cornbread Muffins

1 cup corn meal
1 cup flour
1 Tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk
2 eggs
1/2 stick melted butter
1/4 cup honey

Mix dry ingredients in one bowl. (corn meal, flour, baking powder, sugar, salt)

Mix honey and melted together in another bowl, and then add the remaining ingredients (milk and eggs). 

Mix wet ingredients into dry ingredients and mix until just barely combined. 

Bake in greased muffin pans at 400 degrees for 8-9 minutes. Makes about 18 muffins.

Courtesy of Katie Tolbert