I tweeted while I cooked this morning

I made two kinds of cranberry salad and a pumpkin roll.  It’s all in the Twitter sidebar, just scroll down for the pictures.

Now I clean the kitchen, eat lunch, groom Maggie, and pack, and, and, and…..

Meanwhile, here are the recipes.

Frozen Cranberry Salad

I used Miss Daisy’s Recipe for Frozen Cherry Salad, substituting a can of whole cranberry sauce for the cherries.  At V’s suggestion, I also added a can of drained mandarin oranges, put it in my really large loaf pan and into the freezer.

If you don’t have the extended loaf pan, you could make it in two loaf pans or a 9x13.  Oh, I used a large can of crushed pineapple that I drained, not a small can. And yes, it’s yummy!  Not as colorful as the cherry one, but very good!

Here’s the original recipe, just omit the cherry pie filling and substitute whole berried cranberry sauce

Then I made the Killer Cranberry Salad that I posted a few days ago, I made it in a 9x9 square pan.  Here’s the link again.

And finally the pumpkin roll

We’ve made it forever, it’s a family favorite.  Here’s the link, Moms recipe is the same one Libby uses.