Maggies Heavenly Hash Recipes

Steps:

• Mix Jello with 1 cup boiling water and 1/2 cup cold water.
• Let set until the consistency of egg whites.
• Beat the whipping cream until stiff.
• Fold the whipped cream into the Jello; also.
• Fold in the pineapple with juice, and pecans.
• Return to refrigerator to let set.
• Serve on angel food cake slices.

Steps:

• 1. Pour whipping cream in bowl (preferably glass cause plastic can have a bit of grease and the cream wont take if there's any oil or grease) and whip with an electric mixer until stiff peaks start to form. The same consistency as what whipped cream is supposed to be, obviously, lol.
• 2. You'll need a good pair of scissors and a glass of water. Using clean scissors snip the marshmallows in half or quarters if you like but halves are easiest, dipping the scissors in the water to cut the marshmallows easier as it gets sticky. The miniature Marshmallows tend to get mushy too quickly so that's the reason I use the big marshmallows.
• 3. Drain and add pineapple. Discard juice.
• 4. Take the cherries out of the jar and save the juice. Cut the cherries over the bowl so the juice drips into the mixture.
• 5. Slice bananas. I cut them in half down to the bottom of the peel and then cross cut them into 4ths but you can slice them how you like. Add to mixture. (I cut everything over the bowl and just let it fall right in).
• 6. Give the mixture a stir or two and then add a little at a time, take your leftover cherry juice and a splash or two and mix it up til its nice and pink and has a slight cherry taste to it.
• 7. Cover and Refrigerate for 3-4 hours or until marshmallows are softened. The only drawback to this dish is that the bananas will tend to brown by the next day. Its still good but over a couple of days it can get a little watery/oily texture to it. Not much you can do about that. However, the stuff never is around that long anyway because the family eats it up pretty quick. You can also add other things to this recipe like grapes, raisins or nuts. It's up to you. You can also substitute Cool Whip for the whipping cream but I like the real thing. Enjoy!
• 8. *if you want to make double the recipe, obviously you're going to double the ingredients. For heart patients my father happens to be one and they told him to use Cool Whip instead of whipping cream. I love the real thing though.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

Steps:

• Line 2 cookie sheets with waxed paper. In 4-quart heavy saucepan, cook sugar, whipping cream and corn syrup over medium-low heat, stirring frequently, until sugar is dissolved. Heat to boiling over medium heat; cook about 6 minutes, without stirring, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat. Add baking chips; stir until smooth.
• Gently stir in marshmallows, coconut and nuts. Drop mixture by 2 tablespoonfuls onto cookie sheets. Let stand until firm.