Frosted Salad Recipes

FROSTED ORANGE SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. , Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm., Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool., In a large bowl, beat cream cheese until smooth. Beat in, cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.

FROSTED FRUIT SALAD

Steps:

• In a large bowl, combine apples and bananas. Sprinkle with lemon juice; toss to coat. Stir in the yogurt, raisins and sunflower kernels. Serve immediately.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set., Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set., In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.

FROSTED SANDWICH LOAF

Steps:

• In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
• In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
• In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
• In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
• Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
• Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

FROSTED CHICKEN SALAD

Steps:

• Line 1-1/2-qt. bowl with plastic wrap. Combine all salad ingredients and gently press into the bowl. Cover; chill several hours., Carefully unmold onto a plate lined with a bed of lettuce leaves. Combine the cream cheese and salad dressing; frost salad. Garnish with apples and grapes. Chill for several hours.

FROSTED STRAWBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set. , Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Chill for 2 hours or until firm. , For topping, in a small bowl, beat cream cheese and marshmallow creme just until combined; fold in whipped topping. Spread over salad. Chill for several hours or overnight. Cut into squares. Garnish with strawberries and mint.

FROSTED JELLO SALAD

Steps:

• Dissolve jello in water and cool.
• Add 7-up.
• Add marshmallows, crushed pineapple, and bananas.
• Pour into a 9 x 13 pan or glass dish.
• Put in refrigerator to set.
• To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
• Wait for mixture to cool.
• Add cool whip to mixture.
• Frost jello salad.
• Keep in refrigerator.

FROSTED SHORTBREAD HOLIDAY COOKIES

Steps:

• Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
• Cream butter and sugar in another large mixing bowl. Mix in eggs, then mix in vanilla. Gradually add in dry ingredients until incorporated. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for at least 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll out to desired thickness on a lightly floured surface. Sprinkle more flour on top of and under the dough, and on the rolling pin as needed to help prevent dough from sticking to the surface. Cut cookies with a round cookie cutter and place 2 inches apart on the prepared cookie sheets.
• Bake until cookies are firm to the touch, 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
• Generously apply frosting to cooled cookies with a butter knife. Sprinkle crushed candy canes over top.

FROSTED ORANGE SALAD

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Drain pineapple, reserving juice.
• Stir cold water, bananas, marshmallows and pineapple into gelatin.
• Pour into a 13-in.
• x 9-in.
• x 2-in.
• dish coated with nonstick cooking spray; refrigerate until firm.
• Meanwhile in a saucepan combine the sugar and flour.
• Stir in reserved pineapple juice until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer.
• Remove from heat.
• Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly.
• Bring to a gentle boil, cook and stir 2 minutes longer.
• Cool.
• In a mixing bowl, beat cream cheese until smooth; add cooled filling.
• Fold in whipped cream.
• Spread over gelatin.
• Sprinkle with nuts and coconut.

FROSTED POLYNESIAN SALAD

Steps:

• Cook peas as package directs and drain.
• Remove seeds and finely dice green peppers.
• Thinly slice onion and water chestnuts.
• Pare and coarsely grate carrots.
• Drain pineapple and mushrooms.
• Line a 9 x 13 baking dish with lettuce leaves.
• Layer vegetables and pineapple in dish.
• Combine frosting ingredients and spread evenly over the top.
• Cover dish and chill overnight.
• Before serving sprinkle grated cheese and bacon on top.
• Cut into squares.

FROSTED GRAPE SALAD

Steps:

• Remove grapes from stems, rinse and let dry.
• Mix softened cream cheese with sugar. Add sour cream, and vanilla
• Fold in grapes and chill. Keep refrigerated.

FROSTED FRUIT SALAD

Steps:

• In a large bowl, combine apples and bananas. Sprinkle with lemon juice; toss to coat. Stir in the yogurt, raisins and sunflower kernals.
• Serve immediately.

FROSTED STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an angel food tube pan. In a bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy; beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times. Beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. A toothpick inserted into the center of the cake should come out clean. Allow to cool completely.
• While cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes. Mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Set the filling aside and allow to cool for 5 minutes.
• Remove cake from pan, and cut in half horizontally. Place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake. Place the top half of the cake on top of the filling. Chill the cake in the refrigerator until the filling has set, about 1 hour.
• Beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks. Spread the whipped cream over the top, sides, and into center hole of the cake; top with halved strawberries for garnish.

FROSTED STRAWBERRY SALAD

Steps:

• Drain the pineapple and reserve the juice. Set the drained pineapple aside.
• In a saucepan, bring the apple juice to a boil.Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
• Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
• Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture.
• Pour into an 8x13" pan. Chill until the top sets, about 20 minutes.
• For the top layer:.
• Bring the pineapple juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are melted. Set aside to cool until tepid but not set.
• Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.