Texas Caviar

I came upon this recipe through a blog I followed a few years back.  I apparently became too dependent on finding it online though because when I went to make it a few months ago, the blog no longer existed, thus no recipe to be found!  Gasp!!  To my luck, with some googling and trials, I was able to recreate it!  Let me tell you, if you google "texas caviar recipe" you're bound to find LOTS of variations to this recipe!  I'm sure they're all good, but this version is my favorite!  I serve with corn chips (frito scoops) or Tostitos scoops!  Most of the time I have to control myself from eating the whole bowl and a bag of chips, but I've herd it's excellent as a salad with some shredded chicken or  even as an addition to tacos!  This is a great dish to share at one of your summer potlucks too!

Enjoy!

Texas Caviar

1 Can Garbanzo Beans, drained
1 Can Black Beans, drained
1 Can Light Red Kidney Beans, drained
1 Can Sweet Corn, drained
1 Small Sweet Onion, chopped
3/4-1 Cup Italian Dressing (I eyeball and use about 1/3 of a bottle)
2 Limes
1/2 Cup Sugar
Salt
2 Avocados, cubed
1 Bunch of Cilantro, ripped

In medium bowl, combined beans, corn, and onion.  Add dressing, juice of both limes, sugar, and salt to taste.  Stir well, cover, and chill in fridge overnight or for at least a 2-3 hours.  Before serving, stir and drain off some of the liquid, add avocado, and cilantro to taste.  Toss together and serve!!

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).

Ree's Perfect Au Gratin Potatoes

I'm a big fan of The Pioneer Woman and just about all of her recipes call me to them (more like YELLING..."bake me, cook me!")...this one got put into rotation pretty much as soon as I read it.  I love garlic.  I love potatoes.  I love to cook with cream.  I love these au gratin potatoes!!

Enjoy!

Perfect Potatoes Au Gratin

4-5 Russet Potatoes
2 Tbsp Butter, softened
1 1/2 Cups Heavy Cream
1/2 Cup Whole Milk
2 Tbsp Flour
4 Cloves Garlic, minced
1 Tsp Salt
Ground Pepper, to taste
1 Cup Sharp Cheddar Cheese, shredded

Preheat oven to 400 degrees.  Smear softened butter over bottom of baking dish.  Slice potatoes, then cut into fourths.  In separate bowl, whisk together cream, milk, flour, minced garlic, salt, and pepper.

Place 1/3 of the potatoes in the bottom of the dish - pour 1/3 of the cream mixture over the potatoes.  Repeat this two more times; ending with the cream mixture.  Cover with foil and bake for 30 minutes.  Remove foil and continue baking for another 20 minutes or until potatoes are golden brown and really bubbling.  Add cheddar cheese to top of potatoes and bake for 3-5 more minutes until cheese is melted and bubbly.

Allow to stand a few minutes before serving.

Rainbow 12-Layer Jello

This is very time consuming, however it is not hard at all!  I like to do it on days I know I'll be around home in between other chores.  It's very much worth the time spent - so yummy and pretty!  You can certainly use whatever Jello flavors you want to get your own design (ie; red and green for Christmas, blue and red for July 4th, etc).  This definitely delights kids and adults!

Enjoy!

Rainbow 12-Layer Jello

6 - 3oz Jello Packages
2 Cups Sour Cream
6 Cups Water

Add 1 cup boiling water to 1 package.  Stir until dissolved - divide in half. 
Add 1/3 cup sour cream to one half and stir until smooth. 
Pour into 9"x13" pan (I like to use my glass Pyrex pan).
Chill 25 minutes. 
Add 2 Tbsp cold water to remaining Jello and pour over first layer. 
Let set 15 minutes. 
Repeats steps for each additional flavor. 
When completely cooled and firmed, slice into squares and serve!

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.