CRANBERRY JELLO SALAD 1 can jellied cranberry sauce 1 (3 oz.) box raspberry Jello 1 1/4 c. boiling water 1 sm. can crushed pineapple, drained 1/2 c. chopped pecans Add boiling water to cranberry sauce and Jello. Stir well. Add crushed pineapple and stir. Nuts can be used to top Jello salad or mixed with pineapple. Chill for a few hours. This recipe can be doubled and put into a 9 x 13 inch dish.
Caramelitas - Melt 32 caramels with 1/2 c cream; set aside. Melt 3/4 c butter & 3/4 c brown sugar; add 1 c flour, 1 c oatmeal & 1 tsp baking soda. Press half the mixture in a greased 8x8 pan and bake @ 350 10 minutes. Pour caramel over and sprinkle on 1 c chocolate chips and remaining crust mixture. Bake 15-20 minutes more. Cool completely before cutting.