I can’t figure ou rdt where to post my recioes by
Here is the link!
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A fruit salad
1-2 grapefruit 
/ apples 
2-3 oranges / tangerines
3-3 banana 
4-1/2 Pint strawberries 
5-1 pint grapes 
6-1 can peach’s 
7- 1/4 cup of coconut milk
add 1/4 cup sugar
Cut all fruit up 1-5 in
a bowl 
mix
Put in the fridge for 2 hours
and just in joy
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Category side dish: Nana’s sweet poeme
This recipe belongs to me, it has been passed down through my family over 10 Generations. It’s served every Thanksgiving. My Nana past the recipe down to me. I miss her and I know she would have been very happy to know that she can share her recipe with the world 
Nana’s Sweet Potato Pome.
Things you’ll need.
The recipe I’m showing you now will feed 10 or more people.
THINGS YOU WILL NEED
1large aluminum pan
10 large yams
1 cup of sugar
3/4 ounces of molasses
3/4 ounces of honey
1 tablespoon of cinnamon
3/4 of melted butter
1 bag of marshmallows
1 half of cup of raisins
1 cup of flour
2 cups of milk
1 large mixing bowl
(Optional) you can also add one bag of coconut or 1 cup of crushed pineapples. squeeze out the juice. If you choose to use pineapples, mix pineapples in with the yam content… Now (Instead of raisins) You could sprinkle one cup of crushed Walnuts or chocolate chips on top or both. Remember if you are diabetic you can substitute all sugar for sugar free products
HOW TO PREPARE
Turn oven on to 350 degrees.
Mix all ingredients accept the marshmallows, into the large bowl, stir until the texture is thick but creamy. if it’s too thick add a small amount of milk until you have a creamy texture. Pour the contents of mixture into the aluminum pan.
Sprinkles the raisins on top of yams. Cover it with aluminum foil and place in the oven. Bake 45 mins until firm in the middle. When done removed pan from oven take off aluminum foil, and add marshmallows. Sprinkle a small amount of cinnamon on top of the marshmallows. Do not cover. Place back in oven until the top of the marshmallows are browned. Remove from oven let sit for 10 minutes then serve.
Ms Sugar
Jen’s Tropical jalapeno-pomm cranberry sauce.
12 ounces fresh or frozen cranberries
1 cup water
3/4 cup white sugar
1/4 cup pommegranate molasses
1 can small Chunked pineapple
2 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
- Rinse berries in cold water; drain.
- In a saucepan, mix water, sugar and pommegrate molasses; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat, add pineapple and let cool completely at room temperature.
- Refrigerate in a glass container with cover.
ENJOY!
I don’t understand how to post the recipe?
Best Cranberry Salad
1 small can crushed pineapple (drain and reserve juice)
1 3 oz raspberry jello
1 can whole cranberry sauce
1 can mandarin oranges
1 tsp grated orange peel
1/2 cup cool whip
Add enough boiling water to pineapple juice to make one cup. Add jello, cranberry sauce and oranges. Stir to mix well. Add all other ingredients, mix together and pour into bowl or mold. Refrigerate until set.
It’s not Thanksgiving without this salad in our family. It’s especially pretty if you put it in a mold and it’s delicious with the turkey.