Frog Eyed Salad

Summer seems to still be trying to decide if it should show up in our parts, but that hasn't stopped us from having a few picnics already - even if we have to wear pants and sweatshirts!  The name for this salad might mess with a few peoples heads, but it shouldn't deter you from giving it a try!  I've made this fluffy, yummy, fruit salad for years and it's always a hit at picnics, pot-lucks, etc!

Enjoy!

Frog Eyed Salad

1/2 lb Acini Di Pepe Noodles (I buy Creamette which comes in a 1 lb Box)
1 Egg
1/2 Cup Sugar
1 Tbsp Flour
1/4 Tsp Salt
1 - 20 oz Can Crushed Pineapple, drained with juice reserved
1 - 14.5 oz Fruit Cocktail, drained
1 Cup Miniature Marshmallows (or more depending on preference)
1 Cup Heavy Cream
2 Tsp Sugar
1 Tsp Vanilla


Cook acini di pepe per package directions, drain, and set aside.  In a medium saucepan, beat egg until foamy with wire whisk.  Add sugar, flour, salt, and reserved pineapple juice - cook over low heat, stirring often, until thick and bubbly.  In large bowl, mix acini di pepe and egg mixture, cover, and chill thoroughly (at least a hour).  Once chilled, stir in pineapple, fruit cocktail, marshmallows.  In medium bowl, whip heavy cream until it starts to thicken, add sugar and vanilla, then continue to whip until peaks form.  Fold whipped cream into fruit/noodle mixture.  Cover, chill, and stir before serving (sometimes I put a few extra marshmallows or fruit on top for decoration).

Italian Pasta Salad

This is definitely one of my "gold-star" recipes when I'm reaching for something to bring to a party or potluck!  I aquired this recipe from my cousin Jodie - her recipes are ALWAYS incredible and tasty!  I've made this so many times and just love all the flavor it has.  I know so many who love the "other" Italian salad (you know the one, with pepperoni and spiral noodles?!), this will trump it any day - I promise!  I've often prepped everything at home and then mixed it all together when we've been away camping.  Tip: if making this the night before serving, leave out tomatoes until shortly before serving as they tend to make the salad a little runny.

Enjoy!

Italian Pasta Salad

1 lb Medium Shells, cooked according to package instructions

1 Cup Mayonnaise
3/4 Cup Italian Dressing
1 Tbsp Oregano
1 Tsp Pepper

1 Cup Celery, diced (I like mine small)
6 oz Black Olives, sliced
8 oz Feta Cheese, crumbled
1/2 Cup Shredded Parmesan
2 Large Tomatoes, diced

Make pasta according to package directions; drain and rinse with cold water.  In medium bowl, mix mayonnaise, Italian dressing, oregano, and pepper.  In large tupperware bowl (what I usually serve mine in, but no need to mess up another bowl mixing when you can do it all in one!), fold together celery, black olives, cheese, and tomatoes.  Fold in noodles and sauce until well coated.  Refrigerate for 30 minutes before serving.

Jello Fluff Salad

There is a lot of texture to this salad, but I love it.  What I love even more is how easy and low-fat it is!  You can use any combination of fruit and Jello flavoring you wish - our favorites are strawberry or orange.  We've also added miniature marshmallows - the kids love this addition.  I often double the recipe and bring this to potlucks.

Enjoy!

Jello Fluff Salad

1 Small Box Sugar-Free Orange Jello
1 - 8 oz Container Cottage Cheese
1 - Small Container Light Cool Whip, thawed
Mandarin Oranges, drained (I use 2 small cans)

Mix Jello powder with cool whip, fold in cottage cheese and oranges.  Chill for at least an hour and serve.