During the holidays, what could be more special than the traditions we share with our family, especially those recipes passed down from generation to generation. Nowadays, there are so many delicious recipes to try. Sometimes these classic dishes can fall by the wayside. We are here to bring them back to the forefront!
With some help from the editors and Test Kitchen experts at Taste of Home, we’ve come up with a few classic dishes that are totally worth a spot on your dinner table this holiday season.
Pistachio Mallow Salad
Whether it’s served as a side dish or as a light dessert, this sweet and fluffy salad—featuring DOLE® Pineapple Tidbits—will be loved by your guests. Bonus: you can make it ahead, leaving plenty of time to tackle last-minute details.
Prep: 5 min. + chilling
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 package (3.4 ounces) instant pistachio pudding mix
- 6 to 7 drops green food coloring, optional
- 1 can (20 ounces) DOLE Pineapple Tidbits, undrained
- 3 cups miniature marshmallows
- 1/2 cup chopped pistachios or walnuts
- Additional whipped topping, optional
1. In a large bowl, combine whipped topping, pudding mix and food coloring if desired.
2. Fold in the marshmallows and DOLE Pineapple Tidbits. Cover and refrigerate for at least 2 hours.
3. Just before serving, top with additional whipped topping if desired, sprinkle with nuts. Yield: 12 servings.
Pineapple Sweet Potato Casserole with Marshmallows
The secret to Grandma’s next-level sweet potato casserole? It’s stuffed with goodies like DOLE® Crushed Pineapple, nutmeg and butter—plus a few jumbo marshmallows. Trust us. Your family won’t let you come to next year’s holiday feast without it.
Prep: 45 min. Bake: 40 min.
- 6 medium sweet potatoes
- 1 can (20 ounces) DOLE Crushed Pineapple, drained
- 1/2 cup butter, cubed
- 3/4 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 15 large marshmallows
1. Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain; cool slightly.
2. Peel potatoes and place in a large bowl with butter and sugar; mash. Add drained DOLE Crushed Pineapple, eggs, vanilla, nutmeg and salt; stir to combine.
3. Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Yield: 8 servings.
There are two big reasons why ambrosia salad has been a fixture on holiday tables for decades: the recipe calls for just five ingredients and it’s made with pantry staples, so it comes together in a snap. Plus, it’s delicious!
Prep: 10 min. + chilling
- 1 can (15 ounces) DOLE® Mandarin Oranges, drained
- 1 can (8 ounces) DOLE® Pineapple Tidbits, drained
- 1 cup miniature marshmallows
- 1 cup sweetened shredded coconut
- 1 cup sour cream
1. In a large bowl, combine the DOLE Mandarin Oranges, DOLE Pineapple Tidbits, marshmallows and coconut.
2. Add sour cream and toss to mix.
3. Cover and refrigerate for several hours. Yield: 4 servings.
Quick Cranberry Gelatin Salad
Rethink cranberry sauce with this jiggly twist that includes crowd-pleasing mix-ins like DOLE® Crushed Pineapple, grapes and pecans. And since it serves around 10, there will be plenty to go around. Serve it in a clear glass bowl to showcase how beautiful the finished recipe is!
Prep: 10 min. + chilling
- 1 package (6 ounces) cherry gelatin
- 1 can (20 ounces) DOLE Crushed Pineapple, undrained
- 1-1/2 cups boiling water
- 1 can (14 ounces) whole-berry cranberry sauce
- 1-1/2 cups seedless red grapes, halved
- 1/4 cup chopped pecans
1. In a large bowl, dissolve gelatin in water. Stir in DOLE Crushed Pineapple and cranberry sauce.
2. Refrigerate for 30 minutes. Stir in grapes and pecans.
3. Pour into a 2-qt. serving bowl. Refrigerate until firm. Yield: 8-10 servings.
Pineapple Ham Casserole
Take a page out of your family’s recipe book with this casserole, which combines sweet DOLE® Crushed Pineapple and savory ham. Pro tip: make a double batch to ensure you’ll have leftovers. It’s an awesome breakfast served with over-easy eggs on top!
Prep: 15 min. Bake: 30 min.
- 2 cups uncooked wide egg noodles
- 1/2 cup chopped celery
- 2 tablespoons butter, divided
- 1 package (8 ounces) cream cheese, cubed
- 3/4 cup whole milk
- 2 cups cubed fully cooked ham
- 2 cans (8 ounces each) DOLE Crushed Pineapple, drained
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- Dash pepper
- 1/4 cup dry bread crumbs
1. Cook noodles according to package directions; drain. In a large skillet, sauté celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, DOLE Crushed Pineapple, Worcestershire sauce, salt and pepper.
2. Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.
For more great holiday recipe ideas, visit dolesunshine.com.