Thanksgiving Treats Mini Book & Strawberry Jello Salad Recipe

Just finished working on this little mini spiral bound book and am ridiculously pleased with how it turned out. It's 4X6 and alternates handmade paper pockets, made out of scraps from another project that I'll share later on this week, and pictures from last year's Thanksgiving gathering.

Inside each of the five pockets is a tabbed note card with a recipe and a photo of the dish on the other side. Since it's a standard picture size at 4X6 it was so easy to just add photos, no need to crop or embellish. Since I developed them through Shutterfly they even have a nice description of each picture printed on the back, with everyone identified for prosperity.
We eat a pretty traditional American Thanksgiving meal but it's still nice to record our traditions. It's also nice to finally have a copy of the recipe for my Grandma's strawberry jello salad that shows up at all the big family gatherings. It's just not a gathering of my mom's side of the family without it. ER is pretty cute enjoying her personal ramekin of pumpkin pie too☺
I am linking this up to:

Make It for Monday at Cottage Instincts,

It's So Very Creative at It's so very Cheri,

Making the World Cuter Monday,

DIY Day at A Soft Place to Land,

The Southern Domestic Goddess' Fall/Thanksgiving Link Up.
Get Your Craft On at Today's Creative Blog and

It's also a part of the following recipe linkies:

Tempt My Tummy Tuesday at Blessed with Grace,

Tuesdays at the Table at All the Small Stuff, and

Tasty Tuesdays at Bedlam and Beauty.

And just because I know you're dying to know my family's all occassion jello salad recipe, here it is without further to do! (Sorry for the bad photo, I'm on a mission to capture a more appetizing one this Thursday. It really is quite good☺ Thanks Aunt Margie for sending it to me!)

Grandma's Strawberry Jello Salad

Ingredients
2 3oz. pkgs. strawberry Jello
1 Cup boiling water
2 10oz. pkgs. frozen, sliced strawberries, thawed
1 1lb. 4oz. can crushed pineapple, drained
3 Medium bananas, mashed
1 Cup chopped walnuts
1 16 oz. sour cream

Directions
1. In large bowl, combine jello with boiling water, stirring until dissolved.
2. Fold in strawberries, with juice, drained pineapple, bananas and walnuts.
3. Turn half of the strawberry mixture into 13x9 pyrex dish as first layer. Refrigerate until firm, about one and a half hours. (Cover the remaining mixture and set on the counter for later.)
4. Evenly spread the sour cream on top.
5. Gently spoon on the remaining strawberry mixture and refrigerate.
6. Cut in squares to serve.