Cherry Blueberry Jello Salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, cherry, or grape jello
15 oz. crushed pineapple, drained, reserve juice
1 pint (2 cups) fresh blueberries
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. Wondra flour
8 oz cool whip, thawed
1/2 c. sugar
1 egg
drained juice

Combine jello and water in pan. Stir until dissolved. Mix in pineapple and blueberries. Pour into 9x13 dish. Refrigerate until firm. Cook juice, egg, flour and sugar until clear. Add cream cheese. Remove from heat. Stir. Cool. Add cool whip. Spread over jello. Refrigerate until ready to serve.

1st photo: before topping added. 2nd photo: with topping added

Stella's Blueberry Jello salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, or raspberry jello
16 oz. crushed pineapple, drained
1 can blueberry pie filling*
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. sugar
16 oz. cool whip, thawed
1 t. vanilla

Combine jello and water. Stir until dissolved. Mix in pineapple and blueberry topping. Pour into 9x13 dish. Refrigerate until firm. Combine topping ingredients. Spread over jello. Refrigerate until ready to serve.
*Can also be made with other flavor pie fillings.

Crockpot Ham & Scalloped Potatoes

3 lbs. Dutch potatoes, sliced thin (no peeling needed)
2 c. shredded cheddar cheese
1/2 c. diced onion
2 c. chopped/diced ham
2 cans cream of mushroom soup
1 c. milk
1/2 t. garlic
1/4 t. salt
1/4 t. pepper

Place liner in crockpot. Add potatoes. Combine cheese, ham, and onion. Pour over potatoes. Stir. Combine soup and milk. Add seasonings. Pour over potato mixture. Cover and cook on low for 6 hours. I served it with crockpot "sauteed" mushrooms. 1st picture before cooking, 2nd picture, after cooking.

This recipe freezes well.

Crockpot Pineapple BBQ Chicken

1 medium onion, diced
20 oz. can pineapple chunks, reserve juice
1/2 t. red pepper flakes
2-3 lbs boneless skinless chicken breasts or tenderloins
1/4 c. BBQ seasoning, your choice
2 T. teriyaki sauce
1 T. olive oil
1 1/2 c. thick BBQ sauce
6 oz. can tomato paste

Line crockpot. Place onion and pineapple in bottom. Sprinkle with red pepper flakes. Rub chicken on all sides with seasoning. Place on top of pineapple. Drizzle with teriyaki sauce, oil, and garlic. Combine pineapple juice with BBQ sauce and drizzle over chicken. Cover. Cook on low for 6 hours. Uncover. Remove chicken to platter and keep warm. Thicken sauce in crockpot with tomato paste. Return chicken to crockpot. Serve with/over rice and green beans. Drizzle with additional sauce. Two photos below. One with chicken over the rice, and the other with the sauce over the rice and chicken beside it. Either way is good!