Plenty Sweet Life

Grandma's Recipes One By One!

Gingersnap Pumpkin Ice Cream Dessert

Gingersnap Pumpkin Ice Cream Dessert – that’s quite a mouthful. That’s exactly what you’re gonna want of this dessert – a mouthful! Well, more than a mouthful, for sure! Oh my goodness – this is the tastiest thing I’ve tried in many, many years. I have done other pumpkin desserts on Plenty Sweet Life, like Pumpkin Crunch Dessert and Pumpkin Pie Dessert, plus many other pumpkin pies and cakes, but this one is the tastiest – in my opinion. I keep saying it, and you all know how I feel about it, but those old church cookbooks are THE ABSOLUTE BEST. Especially in this case. This recipe came from one of Grandma’s church cookbooks, and it. Is. So. Good. I’m not even kidding with this one. The best thing about this recipe is that you can make it ahead. I should have posted this in the first part of September, because it would be great anytime from September through the end of December. This is a total make-ahead wonder. You HAVE to make this one ahead of time, which is absolutely perfect for holiday entertaining. You’ll see what I mean as we go along. I’m not sure how long you could keep this in the freezer, but I had it in there at least a week and it was perfectly fine. That’s the beauty of this one – you can make it ahead and it’s unbelievably delicious!

Here is the recipe as I made it:

Gingersnap Pumpkin Ice Cream Dessert


30 gingersnaps, crushed (yes – store-bought)

1/4 cup butter, melted

1/4 cup brown sugar

Press into a 9″ x 13″ pan.

Freeze until firm.

Spread over crust:

1/2 gallon vanilla ice cream, softened (most ice cream containers are 1 1/2 qts now, not 2 – I used the 1 1/2 qt one and it was fine – you can use the exact amount, if you want to, then just buy two containers)


1 cup pumpkin

1/4 cup brown sugar

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ginger

Spread over ice cream.

Spread over top of all:

12 ounce Cool Whip (I couldn’t find a 12 oz container, so I used an 8 oz – I’d use 2 of those next time)

Sprinkle additional gingersnaps over top, if desired.

Freeze until serving.

Even though the recipe doesn’t say to melt the butter, the crust reminded me of a graham cracker crust, so I thought melted butter would work best.

I just put all the crust ingredients into the food processor. Easy peasy.

If you have the pumpkin layer ready to go before starting, it’s pretty fast to pull together.

I felt that since both the ice cream and Cool Whip amounts were smaller than the recipe called for, I might be able to get away with a smaller pan. Nope.

Once the crust and ice cream layers were in, there wasn’t much room in my smaller pan.

There was room to put the pumpkin layer on, but no room for the Cool Whip. Don’t panic – just worry about the Cool Whip later. At this point, into the freezer with the pan.

You can see here how close I was cutting it for fitting it all into the smaller pan. No worries – a spoonful of Cool Whip will work just as well! The 8 ounce container worked just fine for putting a dollop on top, but if I had used a bigger pan and had the room, I’d have put in the exact amount called for.

See? How pretty is this?!! I used sprinkles, of course, and they are so cute! There’s no reason not to be festive at the same time. For some reason, the gingersnaps stayed in bigger chunks instead of breaking up more into crumbs. Good thing I used the food processor on the crust!

Let me just say this one more time – this is the best pumpkin dessert I’ve had in many, many years!!! It is so flavorful and tasty – I could hardly believe it! It’s my new favorite! I know, I know, I say that all the time. This time I mean it! Make this now for your thanksgiving gatherings. I think if you make it this weekend, or next, and wrap it well, it should be fine. Just wrap well (airtight) to stay away from that “freezer” smell and taste. Let other people bring the pies – your Gingersnap Pumpkin Ice Cream Dessert will be the big hit – I guarantee it!



Spinach Dip

We’re going back to the 80’s today with this Spinach Dip. It was the 80’s wasn’t it, where this dip showed up at every gathering everybody went to – EVERYWHERE? I think we just got sick of it, because we had it so much, but it’s so delicious and tasty! We should bring it back – cuz it’s so easy to make and it’s so good and good for you and – why not? This recipe comes from one of Grandma’s sisters, who got it from her daughter, who just happens to be my godmother. Got all that? Good!

Here is the recipe as I made it:

Spinach Dip

Mix all together:

1-10 ounce package frozen spinach, chopped and drained

1 can water chestnuts, chopped

1 bunch green onions, chopped, white and green parts

1 pint sour cream

1 cup mayonnaise

1 package dry vegetable soup mix

Refrigerate overnight or several hours.

I thawed the frozen spinach, drained it, and then put it into a tea towel and twisted it to squeeze all the water out. We don’t want your dip to be runny or too wet.

I flattened out the spinach on the cutting board, cut one way and then cut it the other way, all the way across to make small pieces.

This takes a little bit of chopping, but it really is a fast and easy dip.

These are pretty simple ingredients.

Mix it all together, and it’s ready to go.

!!!Warning!!! – Do not, I repeat, DO NOT serve this right away. It needs to sit overnight (that’s best) or at least several hours. It has to have time for the flavors to meld and get all yummy and delicious. That’s why this is in the “Make Ahead” category.

You can serve this with any fresh veggies like I did here – with snap peas, carrots, cherry tomatoes. Or like the recipe says, you can serve it with – potato chips or sour dough bread.

Everybody’s into bringing back the 80’s, and that includes the weird clothes, the funky music, and the amazingly delicious food. This is so typically 80’s – I say we start with bringing this Spinach Dip back – don’t you agree?!!!

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Homemade Ricotta on Toasts with Tomatoes

I can’t wait to share this Homemade Ricotta on Toasts with Tomatoes today! This is something I’ve never tried to do before, and with the help of the unbleached, natural cheesecloth from, I’m giving it a try! I love that has an unbleached variety, because sometimes the cheesecloth that’s bleached white can have a bit of a bleachy smell, and who wants that? Not me! I LOVE this unbleached variety (plus its pretty). Who knew making your own ricotta cheese at home would be so easy? I loved making it! It’s like magic – only it’s science! It was easy to do, it was delicious, and I can’t wait to try it again. Let’s just get on with it so I can show you how I did it!

There are recipes for how to do this all over the internet, so I’m just going to type it out.

Here is the recipe as I made it:

Homemade Ricotta

Set over a large bowl:

a sieve lined with a double layer of dampened cheesecloth (if you don’t dampen the cheesecloth, it may spill out over the top of the sieve instead of draining properly)

Pour into a large stainless steel pot:

4 cups whole milk

2 cups heavy cream

Stir in:

1 teaspoon kosher salt

Bring to a full boil, stirring occasionally.

Turn off the heat and add:

3 Tablespoons white wine vinegar or lemon juice (I used white wine vinegar)

Allow to stand one minute (I did give it a little stir), until the vinegar causes it to curdle and separate.

Pour the mixture into the cheesecloth lined sieve and allow to drain about 20 minutes (the longer your let it drain, the firmer the ricotta will be).

Discard the liquid that collects in the bottom of the bowl.

Transfer ricotta from the sieve to another bowl.

Discard remaining liquid and cheesecloth.

Use immediately (if you like it nice and warm) or refrigerate for up to 4 days.

For the tomato topping (depending on taste), mix all together:

2-3 red, ripe tomatoes, chopped

1/4-1/2 cup olive oil

4-6 Tablespoons balsamic or red wine vinegar

2-4 cloves garlic, minced

basil leaves, chopped (as much as you have in your garden or as much as you like)

Like I mentioned above, I LOVE this unbleached cheesecloth from!

I cut the cheesecloth to the appropriate size and dampened it, then gave it a shake to get rid of any threads left on it from cutting it. Lay a double layer into your sieve over a bowl and you’re ready to drain the mixture.

4 simple imgreidents – that’s it!

Once your mixture has curdled, pour it into the sieve. My sieve is small, and I didn’t know if it would hold all of the mixture, so I made another sieve with cheesecloth using my colander (in the background).

It worked! Look how pretty! I got too excited and ripped the cheesecloth off and pulled a chunk off the side, but wow! I impressed myself!

I took the ricotta from both sieves, mixed them together, covered the bowl with plastic wrap, and put it all into the refrigerator until I needed it. It should last about 4-5 days covered in the frig.

I cut slices of a baguette, lightly drizzled olive oil on them, and baked them at 350 degrees for 8-10 minutes until they were crisp, but not too crisp.

Next I made the tomato bruschetta-type mixture to put on the top.

I originally wanted to make this tomato mixture with balsamic vinegar (above photo), but when I was about to pour it in, decided to use a lighter red wine vinegar instead.

OMG. Yum. The ricotta cheese is SOOOO smooth and creamy and delicious and the tomato mixture adds a punch of flavor.

I know ricotta cheese is an Italian thing, but the kitchen totally smelled like Grandma and Grandpa’s kitchen when I was making this – they were dairy farmers, after all. Watch for a Scandinavian idea using ricotta cheese later this fall! Making ricotta cheese at home was SO easy to do, especially when I used the unbleached cheesecloth from The ricotta cheese is simple, pure, and made from totally natural ingredients. I will be making this again and again and again. I have found a new appetizer that really packs a punch and is amazingly smooth and creamy at the same time! It’s so easy to do – try this fun little science experiment, make your own Homemade Ricotta Cheese on Toasts with Tomatoes, and be the hit of your next party!




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Garden Salad

My mom had this Garden Salad recipe, and it’s perfect for this time of the summer – August and September – here in Minnesota because it includes all the vegetables that are ready to pick right now in our gardens. I mean, who doesn’t like a good garden salad this time of the summer? Both of my sets of grandparents had gardens, and we had one, too. I loved this time of year when things were ripe and ready to pick (that’s why I love Farmer’s Markets so much – that works, too). We’d all go out and pick boxes full of tomatoes, onions, green peppers, zucchini, carrots, green beans, and pumpkins. One year my mom decided to grow cabbage, and after a bout with some big green caterpillars found in them after they were picked, we never grew those again. When you grow a garden, you end up with a lot of vegetables ready to pick all at the same time, and in addition to freezing or canning the vegetables (and back when we were kids, we canned and froze A LOT), we look for salads and dishes that use those vegetables RIGHT NOW, when they’re fresh and sweet and juicy and ripe and . . . ok, ok. Whew. Guess I get carried away with the garden vegetable thing. This is one of those recipes – one of those salads.

Here is the recipe as I made it:

Garden Salad

Cook according to package instrucitons:

1-7 ounce package of ring pasta (I used a half of a 1 pound box of the large rings)

Drain and cool.


1 cup mayonnaise or salad dressing

1/2 cup sugar

1/2 cup vinegar (I used apple cider vinegar)

Combine in a large bowl:

1 small head of cabbage, finely chopped (I shredded the cabbage)

1/2 green pepper, finely chopped

1 large cucumber, finely chopped

1/4 cup green onion, finely chopped

Fold together dressing, pasta, and vegetables.

Refrigerate, covered, several hours or overnight.

I shredded the cabbage (out of habit, I think) instead of chop it, but next time I’d just chop it so all the vegetables are the same shape.

When chopping the cucumber, I left the seeds in the first half until I remembered to use a small spoon and run it down the middle of the cucumber to take out the seeds. Nobody wants a runny salad.

Here we are, all ready to fold it all together.

I’m pretty sure someone decided to stretch this salad, at some point, by adding the pasta. Good idea!

Oh yum.

What a great side dish. You get to use some of your garden vegetable abundance, while enjoying a delicious, creamy, sweet and sour kind of salad. This salad would go perfectly with any main from sandwiches to pork chops to steak or burgers. If you have an over abundant garden right now, you’re going to want to make up a big batch of this Garden Salad – enjoy!





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Peach Pie Popsicles

Peach Pie Popsicles – say that 5 times fast! That’s what we’re making today – and they’re a treat you’re gonna want to make over and over again. I’ve tried a lot of different popsicles over the past couple of years (since buying an actual popsicle mold), and when my husband tasted these, he made the statement, “best yet”! Ok! Let’s share the recipe with all of you lucky people! It’s peach season, so make a big batch of these to last until the heat of summer subsides.

I’ve shared this photo before, but popsicles always make me think of this photo of my mom and her cousins eating popsicles. How classic is this?

They were all sure working those popsicles like there was no tomorrow! What a great way to keep cool in the summer! So cute!

When me and my sister were growing up, we would devour an entire crate of peaches every August. We would make peach crisp, peach jam, and peach pie. What better way to use even more peaches than by making peach popsicles?! Peach Pie Popsicles, even! I don’t know why we didn’t think of making nice, icy cold popsicles back then instead of turning on the oven and roasting in our non air-conditioned house while all those other desserts baked in the oven! I’ll be making these popsicles every August when the peaches are ripe from now on!

Here is the recipe as I made it:

Peach Pie Popsicles

Put all in blender:

2 fresh peaches or 2 cups frozen peaches (I have used both kinds and they were equally delicious)

1 1/2-2 cups almond milk or skim milk

1/2 teaspoon cinnamon

2 T raw honey, or to taste

Put into each popsicle section in mold:

1/4 crumbled graham cracker

Taste to make sure it tastes like peach pie – or at least tastes good to you.


I don’t have too many photos of this process since it’s only putting everything in a blender and blending it. Then I just crumbled 1/4 of a graham cracker into each hole of the popsicle mold and poured the mixture in. I never use the lid with the slits for the sticks in it – I can never get the sticks out without a wrestling match. I just set my timer to 30 minutes and the popsicles are usually frozen enough for the sticks to stand up. If not, I go in 15 minute increments until it’s thick enough. If you don’t have a mold, just use some small paper cups or any kind of small cup.

The graham crackers don’t stay crisp, but they add the perfect flavor to add to that peach pie thing. These popsicles are so good and give you that wonderful peach flavor we all crave this time of the summer. You AND your kids are gonna love these Peach Pie Popsicles!



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Fruit Kabobs and Fruit Dip

When did I start making these Fruit Kabobs and Fruit Dip? I don’t even know. It’s been so long that I can’t even remember. Actually, the kabobs were a staple at a lot of graduations, confirmations, and our wedding, but the dip came a few years later. Kabobs are an easy, easy thing to do (in keeping with my “Nothing But Easy Summer”), but they’re so ridiculously impressive. Kids love to help make these, and they also love to eat them. Oh come on, who are we kidding – everyone loves to make them, and everyone loves to eat them. They’re easy to do, and they’re a lot of fun to make, PLUS they’re delicious! I use the regular wooden skewers that you can buy at any grocery store, but if you’re going to serve them to kids, cut off the sharp end after you get the fruit on there so. We don’t want anyone getting poked by that sharp end.

Here is the recipe as I made it:

Fruit Kabobs

I used strawberries, green grapes, pineapple, and blackberries for these kabobs, but you can use any combination you want, as long as the fruit is firm enough to stay on the skewer. Just wash the fruit, cut it into cubes (if necessary, as with melon), and push them onto the skewers. You can lay them on a platter, like I did here when I served them for book club, or you could try a fun way to serve them that I’ve done in the past. I cut a whole pineapple or watermelon in half, lay it flat side down on a platter, and poke the skewers into it. Then each person can pull out and take the skewer they want. It looks like so pretty it’s very festive, and it’s a lot of fun!

Fruit Dip

1 large Cool Whip

12 ounces cream cheese

1 medium jar strawberry jam

Mix all together.

This is best if it sits overnight.

The recipe for this dip makes a BIG batch. It will last you awhile.

The possibilities are endless for the different fruit combinations you can make on the kabobs.

Fruit is always good. Kabobs are a pretty and more fun way to eat fruit. I love this idea! The dip adds a sweet treat component, which you can either use with the kabobs or just leave off. You can also dip the fruit without putting it on a skewer – it’s up to you how you like to do it. Trust me – these Fruit Kabobs and Fruit Dip are easy and impressive to bring to any gathering!



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Herbed Cheese Spread

Today I’m sharing a recipe I’m calling Herbed Cheese Spread. I have a lot of herbs growing just outside my kitchen door on our deck, and I like to try and come up with new ways to use them. We’ve had so much rain here in Minnesota this spring and now into summer, that I’ve hardly even had to water them, and now it’s hot! They’re growing like crazy! I think both of my grandmas would approve of the fact that I’m growing my own herbs and using them, preserving them (hopefully I can show how I do that later this fall – if there are any herbs left in my pots), and saving money while doing it!

This is my little lemon tree that I have struggled to get to this point. We don’t have any south facing windows in our house, so it’s hard to “baby” this little tree through the long, cold Minnesota winters, but I am DETERMINED to get lemons from this tree! It likes the sun and heat on the deck better than having to be in the house during our winters.

It gets lemons on it but they don’t last long before they fall off. I know I should look into fertilizing more, but it’s just one of those things. It actually looks pretty good right now – it must like the rain water! It’s blooming right now, and has some little lemons on it so . . . here’s hoping!

I decided to try and make this cheese to serve with crackers or slices of baguette. It’s another ridiculously easy to do and ridiculously delicious snack or appetizer that would be perfect with a nice glass of rose or white wine out on the deck. It’s easy to do as long as you have herbs around, whether you’re growing them yourself or have them leftover from a dish you’ve made. I’m really starting to enjoy this “Nothing But Easy Summer”!

Here is the recipe as I made it:

Herbed Cheese Spread

Mix together:

8 ounces cream cheese, softened

1 teaspoon chives, chopped

2 chive blossoms, pulled apart (obviously, if you have them, but not necessary)

1 teaspoon basil, chopped

1 teaspoon thyme leaves

1 teaspoon oregano, chopped

1/2 teaspoon rosemary, chopped

1/2 teaspoon red pepper flakes

1-2 Tablespoons lemon zest

salt and pepper, to taste

1-2 cloves garlic, minced


1-2 Tablespoons lemon juice or more, enough to make it spreadable

These really are simple ingredients: Cream cheese, herbs, and lemon.

How pretty is this?!! I love that I have also found something else to do with my beautiful chive blossoms!

Mix it all together and that’s it! Done!

There is no easier appetizer or snack for guests or just for yourself!

I love this cheese spread! It uses the herbs from my pots and makes the most delicious appetizer EVER! It’s easy to do and amazingly delicious. You’re gonna love this and so will your friends! Open up a nice bottle of rose or white wine, call up some friends, and make up a batch of this Herbed Cheese Spread!




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Chive Blossom Vinegar and French Potato Salad

Today I’m sharing recipes for Chive Blossom Vinegar and French Potato Salad. I made this Chive Blossom Vinegar with the TON of chive blossoms that grew this spring on the HUGE chive plant in my garden. I’ve always known that you can use the blossoms for salads, but I knew there had to be something else I could do with them. They’re just so pretty! Funny story about chive blossoms – I put this tiny chive plant in my garden one year, and was so excited to be able to use both the chives and the chive blossoms, that I could hardly wait. My husband was going to be helpful one spring day, and weed the garden for me. I had been keeping an eye on the first of our chive blossoms, waiting with baited breath for them to finally open and we’d finally be able to use them as a pretty addition to our dinner salad, when Mr. Helpful Weeder picked them all off and threw them into the compost bag! He thought they were something that shouldn’t be on there, since they kind of look like a weird formation on the top of the chives (before they bloom they’re just a little ball on top of the chive green), and had decided (without asking me first) to just get rid of them! Believe me, he has NOT lived that one down, and never will. Every spring he asks everyone he knows if they know that you can use those blossoms on a salad. Ha. Lesson learned. If you don’t know – ask!

Here is the recipe as I made it:

Chive Blossom Vinegar

Since there really isn’t a recipe, so I’m just going to show you the photos and explain them as we go.

I planted a chive plant in my garden several years ago, and it has turned into a chive shrub. The plant is HUGE, but oh so pretty! I had to find something (besides putting them on a salad) to do with those beautiful blossoms. An online search turned up something easy to do (it is the Nothing But Easy Summer, after all) that is also absolutely delicious – Chive Blossom Vinegar!

Chive blossoms are so pretty, I may just show a bunch of photos of them – just because. Ok – better not. On to the how-to:

First I picked enough chive blossoms to fill a quart canning jar 2/3 of the way to the top. I gave them a rinse in a bowl of water to get rid of any little beasties that might be hiding in those glorious purple blossoms, and then I dried them on a towel.

Next I put the blossoms into a clean, dry jar with a lid. Some instructions I saw said to use a piece of parchment paper between the glass and the lid so the metal doesn’t touch the vinegar. I used a canning jar so the lid didn’t have metal on the top, and it seemed ok with no funny taste.

I used white vinegar to make this first batch, but I supposed any clear vinegar would work like champagne or white wine vinegar. Fill the jar almost to the top. Then let it sit in a cool, dark place anywhere from a few days to a week – it’s done when it tastes good to you. I had mine steeping for 2 weeks because we went on vacation.

The blossoms aren’t so pretty after they’ve been steeping in the vinegar for awhile. I used a spoon to remove the blossoms from the jar.

Next I put a coffee filter into a strainer and strained the vinegar into a large measuring cup (for easier pouring back into the jar later).

Look at how pretty pink the vinegar is after straining it! I washed out my original canning jar and poured the strained vinegar right back into it for storage.

What a perfect hostess gift! Put it into a pretty bottle and this beautiful pink chivy (and somewhat oniony) flavored vinegar is perfect to share. It would be great on a French Potato Salad, a vinaigrette, or over roasted vegetables.

I decided to try it on a French Potato Salad and see just how delicious this beautiful pink vinegar is.

For the French Potato Salad I boiled 6 small potatoes (cut in quarters), added about 1/4 cup of the vinegar, 1/4 cup of olive oil, salt and pepper to taste, and some of the chopped chives from my garden.

Um – yes. It made a simple, yet delicious potato salad that was absolutely amazing. Now I know what to do with the chive blossoms every spring (as long as I get to them before Mr. Helpful Weeder):

  1. Put them on salads.
  2. Make them into a delicious Herbed Cheese (recipe to come soon).
  3. Make Chive Blossom Vinegar – every year!

Chicken Sandwich Hawaiian

Today’s recipe for Chicken Sandwich Hawaiian comes from one of grandma’s old church cookbooks. When I read this recipe, I immediately thought of using it for nice little tea sandwiches that would be perfect for a nice afternoon tea on Mother’s Day. You all know how I feel about these old church cookbooks – they’re the best! Everyone puts in their favorite and/or best recipe from their years of making delicious food for their friends and family, and we all get to benefit from it! I could totally see the person who submitted this recipe had used it for just this purpose – afternoon tea. Not that you couldn’t also use a nice croissant and a bit of crunchy green lettuce to also use this as a nice lunch or for a picnic – that fits right in with my “Nothing But Easy Summer” because this recipe is absolutely nothing  but easy. A bigger sandwich and a picnic would also be nice for Mother’s Day, but I think mom would appreciate your brewing up a nice pot of her favorite tea, bringing out a tray of beautiful little tea treats (like Orange Sugar Cookies or Lemon Love Notes), and a nice plate of these delicious tea sandwiches.

Here is the recipe as I made it:

Chicken Sandwich Hawaiian


1 12-ounce can boned chicken (I used the biggest can of chicken, which was a 10-ounce can of white meat chicken)

1 cup celery, sliced

1/2 cup sliced almonds, toasted

1 9-ounce (or about 1 cup) crushed pineapple, well drained

1/2 cup mayonnaise or salad dressing

1/2 teaspoon salt

Chill thoroughly.

This recipe uses simple ingredients that you probably have in your cupboard and frig.

Easy to do – easy to mix up – easy to eat!

For tea sandwiches, spread the mixture between two slices of bread, cut off the crusts, and cut diagonally in half or quarters.

This recipe would also be great in a regular sandwich for lunch or a picnic – perfect!

Afternoon tea is such a special way to treat mom on her special day. You know she’ll love this. It’s not that hard to pull together and she’ll appreciate that you took the time to make is special for her. This sandwich spread is so delicious and is nothing but easy to do. Go ahead. Do it. Make the mom in your life some of this Chicken Sandwich Hawaiian!




Salad #9

Today’s recipe is another “salad” in the long line of salads in Grandma’s recipe file, so it’s now labeled Salad #9. There were so many gatherings and events that Grandma used these “salads” for, it’s no wonder there were so many different recipes. Grandma had 7 siblings and Grandpa had 5 siblings, and that makes for a lot of get-togethers, birthdays, baptisms, wedding, graduations, on and on and on! Then they got married and had 2 children of their own, plus all of their siblings got married and had more children – the family grew and there were a lot of nieces and nephews, and even MORE gatherings. That doesn’t even include the church and local events and activities that Grandma and Grandpa were involved in. On top of that, they LOVED to entertain, and had friends over quite often on the weekends. Then when their own 3 grandchildren and 6 great-grandchildren became involved in school, music, drama, and sports, they had even MORE events to attend. They loved their family, they loved their friends and community, and they loved to go to all the activities they could – and they went to a LOT. That’s why there are so many recipes used for these gatherings – you had to  bring food when you went to all of this! We’re the lucky recipients of these recipes now, and we’re going to try them all! This “salad” is, let’s face it, not what we think of as “salad”. It’s more like dessert – a dessert that would be perfect for a nice Valentine’s Day dinner!

Here is the recipe as I made it:

Salad #9

Thaw and drain:

1 pint frozen raspberries (I had frozen whole berries in my freezer, so that’s what I used)

Stir together until dissolved:

2 cups boiling water

2 small packages of raspberry JELLO

Stir in:

1 pint raspberry sherbet


the drained raspberries


I know that Grandma would have used berries that came frozen in a brick and you had to thaw and drain them before using. You certainly can buy frozen berries in a brick or bag if you want to, I just had some frozen raspberries in my freezer from last summer. I mean to drain them as they thawed, but there wasn’t really any moisture that came out of them.

I put the boiling water into my big 4 cup measure, and it was big enough to mix all of the salad ingredients in.

I estimated (I know, I know, you’re surprised that I’d do that, aren’t you?) the pint (or 2 cups) of raspberry sherbet and scooped it right into the JELLO mixture in the 4 cup measure.

Once the sherbet is all in there, it starts to melt immediately. It WILL all melt – just keep stirring until it does.

Instead of making one big salad in a pretty bowl, I made individual salads in stemless wine glasses. I put the raspberries right in the bottom of the glasses first, and then poured the JELLO/sherbet mixture right over top. So pretty!

Yes – I think this would make a lovely Valentine’s Day dinner dessert.

This pretty dessert is just so ridiculously easy to pull together, and when you’re trying to make all the other dishes for a gathering or dinner, why not make the dessert easy, am I right? Right! Easy is where it’s at! While you’re at it, why not make something that’s ridiculously easy AND ridiculously delicious? This is it. Make this Salad #9 for your next gathering, party, or Valentine’s Day dinner and you’ll make quite the impression.


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