As most Southerners pull up to the table this Thanksgiving and bless the food with friends and family, chances are there will be at least one dish that features one of these most beloved ingredients of the South: mayonnaise, JELL-O, Cool Whip, mini marshmallows or Velveeta cheese.
Southerners love to toss everything in Duke’s mayo, suspend all kinds of fruit and marshmallows in Jell-O and melt Velveeta cheese over just about anything.
While the dishes are far from healthy, they are usually easy to make and an instant crowd pleaser.
Why? Because, simply put, they’re damn good.
While the combination of ingredients may sound disgusting and the final product might look bizarre, just about everyone has a Southern family favorite that is so tasty that it wouldn’t be Thanksgiving without it.
Want a salad in the South during the holidays? Absolutely. But don’t expect there to be a single vegetable in that so-called “salad.”
You want some veggies on your plate? No problem. But expect them to be mixed with mayo or drenched in a block of Velveeta cheese.
There’s nothing finer.
So, for your holiday enjoyment, the Metro Spirit staff has searched high and low for some of those perfect Southern recipes that will make your heart jump for joy, but hopefully it won’t stop your heart and lead to a trip to the emergency room.
1 box (6 oz. or 170 g) of JELL-O in red color (strawberry)
1 box (6 oz. or 170 g) of JELL-O in green color
1 big can sweetened condensed milk (740 g, or 26 oz.)
12 unflavored gelatin sheets (20 g of powdered gelatin, two sachets)
Some vegetable oil to grease the molds
For each gelatin flavor, follow the manufacturer’s instructions. For example, dissolve one box (two sachets) of JELL-O into two cups of boiling water, and then add another two cups of cold water and stir until dissolved.
Pour the JELL-O into a Tupperware container or a foil disposable mold (grease it for better unmolding) and chill (overnight is best, but three hours is enough).
After chilling the two flavors, cut them into small blocks, and mix them.
Oil lightly a Bundt mold, and place the mixed blocks on it.
In a separate bowl, place 12 sheets unflavored gelatin into one cup cold water. After the gelatin blooms (five minutes), add one cup boiling water and dissolve. Add the can of condensed milk. Stir and cool for at least 15 minutes.
Pour cooled milk mixture over JELL-O and chill overnight.
Unmold and serve.
From tipjunkie.com via larecetadelafelicidad.com
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip
Combine first 4 ingredients in large bowl.
Stir in Cool Whip.
Refrigerate one hour.
Peel and slice carrots; cook until tender. Melt together Velveeta and 2/3 of butter; mix with carrots. Cut toast into cubes. Melt remainder of butter and toss cubes. Combine with carrots.
Pour into casserole and bake at 350 degrees for 30 minutes.
Southern Mayo Muffins
2 cups of self-rising flour
1 cup milk
1 tbsp. mayonnaise
Preheat oven to 350 degrees.
Grease muffin pans. Mix all ingredients.
Pour batter half full in muffin pans. One pat of butter per muffin.
Bake for 20 minutes until golden brown.
Open up the can of pears and pour one cup of the juice into a large glass measuring cup. Discard the remaining juice.
Pour one cup of hot water over the top of the pear juice. Heat it up in the microwave for two minutes, or until it starts to boil.
Pour the contents of one large box of raspberry JELL-O into your hot water/juice mixture and stir it with a spoon until dissolved. Pop it into your fridge (or freezer) to let it cool down.
Pour the pears into a blender. Add the softened cream cheese and blend the two together. When the JELL-O water has cooled down enough pour it into the blender.
Add a 12-ounce container of cool whip and blend until smooth.
Pour the JELL-O mixture into a 9×13 pan, cover and refrigerate for three hours or until set up.
From tipjunkie.com via Jamie cooks it up!
Let cream cheese and Velveeta soften to room temperature.
Roll Velveeta between two sheets of waxed paper with rolling pin until flat.
Spread cream cheese over rolled Velveeta.
Spread green chilies over sour cream layer.
Option to add bacon bits.
Roll Velveeta into a log and refrigerate before serving.
Serve with large dip size chips.
Candied Yams with a Twist
1 large can sweet potatoes
2 teaspoons butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup cinnamon red hots
1 cup marshmallows
Drain 1/2 of the juice from the can of sweet potatoes. Place potatoes and remaining juice in a casserole dish.
Dot with butter. Mix brown sugar and cinnamon together and sprinkle on top.
Sprinkle with candies and add; cover top with marshmallows.
Cover loosely with foil and bake for 20-25 minutes at 325°F.
Combine all ingredients.
Bake at 350 degrees for 30 minutes.
Remove pear halves from can, taking care to drain away as much liquid from pear as possible. Place pears onto a serving platter, cut side up.
Top each pear half with a dollop of mayonnaise, then grated cheddar cheese, and top with a maraschino cherry.
Cottage Cheese Salad
1 (16 oz.) container cottage cheese
1 (3 oz.) pkg. lime JELL-O
1 (20 oz.) can fruit cocktail, drained
1 (20 oz.) can crushed pineapple, drained
1 c. miniature marshmallows
1 (9 oz.) container frozen dessert topping, thawed
Whip cottage cheese with mixer until fine.
Beat dry JELL-O into cottage cheese. Add remaining ingredients.
Mix together and pour into bowl.
Chill until firm. Serve in bowl.
In a large bowl combine the one cup powdered sugar and cocoa.
Stir in the peanut butter, milk, and vanilla. Form the mixture into balls. Roll each ball in 1/4 cup powdered sugar.
Place candy on plate and serve.
Fresh Fruit Ambrosia Dessert Salad
4 to 6 oranges peeled, sliced, and separated into segments
1 pineapple, peeled, cored, sliced and cut into chunks
2 bananas, peeled and sliced
1 cup blueberries
1 cup shredded coconut
1 cup mini marshmallows
Mix together all ingredients and serve with whipped cream topping.
Velveeta Cheese and Pineapple Salad
1 lg. can pineapple chunks or bits (14 oz. drained)
14 oz. Velveeta (or as much Velveeta as you have pineapple) cut in small pieces.
2/3 cup granulated sugar
Pinch of salt
1 egg, slightly beaten
2 tsp. cornstarch
Scant amount of water
Cut Velveeta (and pineapple, if necessary) into small pieces and combine in large bowl.
Bring pineapple juice to a boil.
Combine sugar, salt and cornstarch in a small bowl with just enough water to moisten.
Stir slightly beaten egg into moistened ingredients.
Pour mixture into boiling pineapple juice and stir until thick.
Pour sauce over pineapple and Velveeta chunks, stirring gently to cover.
Nuts may be added if desired.
Chill. Serve in lettuce cups.
Easy Holiday Ribbon Bowl
2 1/4 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 cup ice cubes
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (8 oz.) Cool Whip Whipped Topping (Do not thaw.), divided
Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour gelatin into 1- to 1-1/2-quart bowl. Refrigerate 15 minutes or until set but not firm.
Add remaining boiling water to strawberry gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add 2/3 of the Cool Whip; stir with whisk until Cool Whip is melted and mixture is blended. Refrigerate remaining Cool Whip for later use. Carefully spoon strawberry gelatin mixture over lime layer.
Refrigerate two hours or until set. Top with remaining Cool Whip just before serving.
Velveeta Potato Bake
5-6 large all purpose potatoes
16 oz. package Velveeta cheese
2 small yellow onions
6 strips of bacon
2 tablespoons oil (any kind)
Adobo seasoning (found in ethnic aisle of market)
salt and pepper
3 hot sausage links (if desired)
Wash and cut the potatoes into bite-sized pieces. Pour the oil into a 13 x 9 casserole dish, and then put the potatoes in.
Chop the onions into small pieces and mix in. Cut the bacon into small pieces and mix in. Sprinkle the seasonings on top (to your taste).
Slice three quarters of the cheese and layer on top, covering the whole pan. You can use more or less cheese according to your preference.
Bake in the oven at 375°F for about 1 1/2 hours.
Thanksgiving Cranberry JELL-O Salad
1 lb. fresh cranberries
2 1/2 cups water
2 cups sugar
2 (3 oz.) package cherry JELL-O
1 package of miniature marshmallows
1 cup apples, diced
1 cup diced celery
1 cup nuts
Cook cranberries in 2½ cups water until they pop.
Add sugar, JELL-O, and marshmallows.
Cook five minutes longer, stirring constantly.
Remove from heat and add diced apples, celery and nuts.
Quick Cool Whip Salad
Large Cool Whip, thawed
1 can mandarin oranges, drained
1 can fruit cocktail, drained
2 sliced bananas
Toss into one container and serve.
8 oz. Velveeta cheese
2 lb. sifted powdered sugar
1 tsp. vanilla
2 sticks butter
1/2 cup cocoa
1 cup nuts
Melt Velveeta and butter in microwave on defrost.
Stir in rest of ingredients, pour in a pan.
Rectangle or square. Let set until firm.
Cut and eat.
Heavenly JELL-O Dessert
14 oz. can fruit cocktail, drained and juice reserved
1/3 cup salad dressing
20 quartered maraschino cherries
1 pt. whipping cream, whipped
3 oz. pkg. strawberry JELL-O
8 oz. pkg. cream cheese
1 cup pecan halves
2 cup miniature marshmallows
Combine juice and enough water to make 1 cup, bring to a boil. Pour over JELL-O stirring until dissolved. Chill until partially set. Beat cheese, add salad dressing and JELL-O. Beat until smooth. Fold in pecans, fruits, marshmallows and cream cheese. Spoon into 9×13 inch pan. Freeze. Serve partially frozen.
Layered Cheese Salad
4 cups of miniature marshmallows
1/3 cup milk
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. vanilla
1 (2 oz.) pkg. dessert topping mix, whipped
1 (16 oz.) can fruit pie filling (any flavor desired)
In 2-quart saucepan combine marshmallows and milk. Heat over low heat stirring until smooth. Chill until thickened.
In a bowl combine cream cheese and vanilla. Beat until fluffy.
Add marshmallow mixture, blending well.
Fold in whipped dessert topping.
Pour half of marshmallow mixture into a 9×9 square pan. Spread fruit filling evenly over first layer. Top with remaining marshmallow mixture. Chill at least two hours.
There is the option to line pan with crushed graham crackers.
Cut into squares.
Broccoli Mayo Casserole
1 (10 1/2 oz.) frozen broccoli or 1 1/2 lb. fresh broccoli, cooked and chopped
2 tbsp. flour
2 tbsp. butter
1 cup milk
1 tbsp. chopped onion
3/4 cup mayonnaise
3 eggs, beaten
Place in a 2-quart casserole, uncovered, and place in pan of hot water in 350 degrees for 30 minutes.
Best Velveeta Cheese Dip
1 lb. (spicy) sausage
2 lbs. Velveeta
32/36 oz. jar chunky salsa
1 can cheddar cheese or fiesta nacho soup
1 can tomato soup
1 small jar diced green chili peppers
diced jalapenos, to taste
Brown sausage in frying pan. Drain grease.
Cut Velveeta into one-inch cubes.
Place in crockpot or large stockpot with all other ingredients.
Allow to melt on low heat, stirring occasionally to prevent burning.
Enjoy with tortilla chips.
Velveeta Cheese Soup
1 qt. water
4 chicken bouillon cubes
1 cup chopped celery
1 cup chopped onions
1 lb. Velveeta cheese
2 cans cream of chicken soup
1 cup milk
2 1/2 c. diced potatoes
1 box frozen cauliflower
1 box frozen broccoli
1 box frozen carrots
Take water and bouillon cubes and mix the vegetables together. Cook for 30 minutes or until vegetables are tender. Add Velveeta cheese and cream of chicken soup. Simmer until cheese is melted then stir in milk. Serves 6-8.