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Closed Nov. 26th & 27th

BrightRidge offices will be closed November 26th and 27th for the holiday. Happy Thanksgiving from your friends at BrightRidge! 

Recipe Exchange

Share your own recipe with us!


Cherry Salad

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.


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.


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.


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