Special thanks to: RS, Hurst, TX Servings: 10 Directions: Dissolve 1 large pkg. dark cherry jell in 2 cups fruit juice that has been heated to boiling. When completely cool, add 2 cans of coke. Chill in refrigerator until partly congealed. Add 1 small can crushed pineapple and 1 can Bing cherries that have been cut in half. Add 1 cup chopped Surratt Farms pecans. Pour into a mold or square dish. When firm, serve with mayonnaise and cream cheese dressing. Great for a holiday meal with ham or turkey. Special Notes: When I had been married for a short time, I made this salad to take to a family gathering and I failed to remove the pits from the cherries. How embarrassed I was at my in-laws’ home. Oh well, it was a learning experience to say the least. Recipe Name: Blue Cheese Pecan Salad Special thanks to: GN, Winder, GA Servings: 12 Directions: 10 oz. salad mix (romaine or spring mix), torn into small pieces 1 cucumber, seeded and diced 2 oz. blue cheese, crumbled raspberry vinaigrette (bottled salad dressing) chopped pecans (1/2 cup or more) 1 T. butter cinnamon, to taste First make cinnamon pecans by baking them with the butter and cinnamon in a 350 degree oven until toasted, about 5 minutes. I just use a small sheet of foil for this and throw it away after I add them to the salad. Set the pecans aside to cool. In a large bowl, mix the salad, cucumber, cheese, and cooled pecans. Serve with the vinaigrette on the side. Special Notes: This can be made with candied pecans if you add 1/2 T. sugar to the pecans before you toast them. Delicious! I make smaller batches of this salad by keeping the blue cheese in the freezer and just taking out the amount I need.