Frog Eye Salad

This is a very simple and delicious recipe that I got from my mother in law.  Try it, you'll like it!

A few notes before making it:

1. I use the juice from the cans of pineapple that I add to the salad later.  You will not get 2.5 cups of pineapple juice from the cans so you can either open up an extra can of pineapple, or just add some of the juice from the mandarin oranges.  I usually end up with 2 or close to 2 cups of pineapple juice, and then complete the 2.5 cups by adding the juice from the mandarin oranges.

2.  The marshmallows, coconut, and whipped cream are really to your liking.  I definitely added more than a cup of miniature marshmallows and technically you can use the whole tub of cool whip if you want.  

3.  I usually skip the can of crushed pineapple, but it's really up to you if you want it with extra pineapple. 

4.  I've made the salad on the same day so rather than leaving the pasta and dressing to set overnight, I usually just start the pasta and dressing in the morning, leave it in the fridge for several hours and then finish it off in the late afternoon.  Either way works.

Good luck, and let me know if you have any questions.

DRESSING:
1 cup sugar
2 tbsp flour
2 eggs, whisked
1 tbsp lemon juice (about 1/2 a lemon)
2.5 cups pineapple juice (use the juice from the cans below)

Bring the above ingredients to a boil and stir constantly until thick.  Remember to add the whisked eggs at the beginning so you don't end up with strands of cooked egg if you add them when the juice has already gotten hot.  Set your dressing aside when done.

1 box Acini de Pepe pasta
1 cup (or more) miniature marshmallows
3 cans mandarin oranges, drained
16 oz tub cool whip
2 cans pineapple tidbits, drained
1 can crushed pineapple (optional)
1 cup coconut (shredded)

Follow directions on box for cooking the acini de pepe pasta.  When ready, drain, rinse, and then pour pasta in a large bowl.  Fold in dressing, cover, and let set overnight.  The pasta will absorb all the dressing.  Add the drained fruit, about 3/4 of the cool whip, marshmallows, and coconut.  Enjoy!

Pineapple Pops

INGREDIENTS:
1 (20oz) can crushed pineapple (drained)
1 (20oz) can crushed pineapple (with juice)
1.5 cups heavy whipping cream (whipped a bit)
1 lime
sweetened condensed milk

In a blender, add the pineapple, lime juice, and about two tablespoons of sweetened condensed milk.  Blend well until the mixture is pretty smooth.  Add whipped cream, blend.  At this point try it and see how sweet it is.  If you would like your pops sweeter, add more sweetened condensed milk.  You may also replace the sweetened condensed milk with the sweetener of your choice.  When your mix tastes just right for you, pour into popsicle molds and freeze.  Enjoy!

Cherry Crisp

 

Quick, simple, and oh so yummy!

INGREDIENTS

1 box yellow cake mix

cherry pie filling (for homemade version click HERE)

1 stick butter, softened

chopped walnuts or almonds

Pour your cake mix in a bowl and add butter, mix well.  You will end up with a thick dough. Press two thirds of the dough firmly onto the bottom of a lightly greased 9x13 baking dish.  Add cherry pie filling on top.  Crumble remaining dough with the chopped nuts and sprinkle evenly on top of the cherry filling.

Bake at 350 degrees fahrenheit for 30 minutes.  The crisp will get a light golden color.  Let cool a bit and serve with your favorite vanilla ice cream.  Enjoy!

Cherry Pie Filling

Pretty easy to make and it goes great with so many recipes!

INGREDIENTS:

4 cups fresh pitted cherries

1 cup sugar

1/4 cup cornstarch

Red food coloring (optional)

Place pitted cherries in a cover saucepan and cook until cherries start releasing their juice.  Meanwhile mix the sugar and cornstarch in a bowl.  When the cherries have released some of the juice, add your sugar and cornstarch mix.  Mix well, the juice from the cherries will thicken and you'll end up with the perfect consistency for pie filling.  Add some drops of red food coloring for a vibrant red color.  That's all, enjoy!!!

Fruit Trifle Salad

6 oranges, peeled and sliced
3 bananas, sliced
3 cups blueberries
2 cups seedless grapes
3 cups strawberries, halved
4 oz pkg instant vanilla pudding
1 3/4 cup milk
3/4 cup sour cream
1 tsp orange zest

Layer fruits in trifle bowl or tall glass bowl. Combine pudding, milk, sour cream. Spread pudding mixture over top layer and sprinkle orange zest over top.

(other fruits may be substituted for fruits listed except melons. We used kiwi instead of blueberries. I love the display of colors in this salad!)