Submitted by: Bethany Davis, Jonesborough
Mix together in large bowl:
1 can cherry pie filling
1 can crushed pineapple (drained)
1 can Eagle Brand sweetened condensed milk
Add 1 cup Cool Whip and 1 cub crushes pecans. Refrigerate overnight.
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BrightRidge is temporarily closing our public lobby due to construction. We will reopen the lobby on Monday, October 5. We are available for you via phone, website chat, social media, and SmartHub app. You can reach a Customer Service Representative by calling (423) 952-5000 or by using our online chat during business hours: Monday-Friday, 8am-5pm. Our drive-thru will also remain open during this time.
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04/05/19
Cherry Salad
04/23/18
Autumn Apple Salad
Submitted By: Jean W., Johnson City
1 can (20 oz.) crushed pineapple - do not drain
2/3 cup sugar
1 box (3 oz.) lemon jello
1 8 oz. cream cheese softened
1 cup diced unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping or cool whip
In sauce pan combine pineapple and sugar. Boil 3 minutes. Add Jello, stir until dissolved. Add cream cheese, stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch glass dish. Chill until firm. Cut into squares and serve on lettuce leaves. Yields 9 to 12 servings.
04/23/18
Broccoli Salad
Submitted By: Mae B., Fall Branch
2 bunches broccoli
10 slices bacon
1 large red or Vidalia onion
1/3 c dark raisins
1 c mayonnaise
¼ c sugar
2 tbsp cider vinegar
black pepper
sunflower seeds (optional)
Cut broccoli into bite size pieces. Slice onion lengthwise. Cook bacon until crisp. Combine broccoli, onion, raisins, and bacon. In a small bow, whisk the rest of the ingredients. Pour over broccoli mixture. Let stand awhile before serving.