Christmas Party

Merry Christmas! Happy Hanukkah! Happy New Year!

The Jellinator has some tasty holiday recipes to add to your festivities!

It’s not a party without holiday jello shots!


Silent Night Night Jello Shots -

1 pkg. pineapple jello dissolved in 1 cup hot water. Add:

3/4 cup coconut rum

1/4 cup cranberry juice cocktail

1 scoop of orange sherbet


1 box Cranberry jello dissolved in

3/4 cup hot water.  Add:

½ cup Vodka

½ cup Amaretto or almond liqueur

1/4 cup orange juice


1 box Raspberry jello dissolved in

1 cup hot water.  Add:

½ cup Rum

½ cup pomegranate schnapps

Not-Your-Granny’s-Fruitcake Jello Shots

1 box Pineapple jello dissolved in

1 cup hot water.  Add:

½ cup Cake or Whipped vodka

½ cup pomegranate schnapps

Garnish with red and green candied cherries


Sparkling Champagne Jello Shots -

Dissolve 1 box pineapple jello in HALF cup boiling water. Add 2 cups champagne.

RESERVE 1/2 CUP JELLO MIXTURE BEFORE JELLINATING WITH THE REST. Chill cups AND reserved 1/2 cup jello for 1 hour.

Whip reserved jello with a mixer and put a tablespoon onto the top of each cup for bubbles. Finish by chilling for another hour or so.

*Also delicious with Raspberry jello

Trish’s Famous Christmas Morning Sausage Wreath

Chrismas Morn' Sausage Wreath -

  • 2 lbs pork sausage, any flavor, uncooked
  • 1 1/2 cups cracker crumbs
  • 2 eggs, slightly beaten
  • 1/2 cup milk
  • 1/4 cup minced onion
  • 1 cup finely chopped apple
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons parsley
  • salt , pepper, paprika to taste
    Combine all ingredients and mix thoroughly; like a meatloaf.
    Press sausage mixture lightly into a greased bundt pan.
    Bake at 350 degrees for 1 hour. Invert on to a plate to serve.

Trish’s Hash Brown Egg Bombe (gluten free)

Hash Brown Egg Bombe -

  • ½ pound bacon, cooked crispy (or sausage or diced ham)
  • ½ cup chopped onion
  • ½ cup red or green pepper
  • 12 eggs, beaten
  • 1 cup milk
  • 16 oz. frozen shredded hash browns
  • 1 cup shredded cheddar cheese
  • 1 tsp each salt and pepper
  • 1 tsp dill weed
  • 1 tsp red pepper flakes or dashes of hot sauce

Sauté veggies in bacon grease. Mix all ingredients together. Transfer to a greased 13×9 baking dish. Bake uncovered at 350* for 40 minutes, until a knife inserted in the center comes out clean. Can be made the night before and kept in the fridge, but not necessary.