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Picked From the Tree: Brenda’s Creamy Tropical Fruit Salad

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

tropical-fruit-salad

This recipe is also a fairly recent addition to our family tree.  It joined up about 7 years ago when my step-mom joined the family.  She’s not sure where the recipe started, but she remembers her mom making it frequently while she was growing up.

The salad is so creamy and tangy.  I love it’s use of tropical fruit as well.  You don’t see that very often.  We have it for almost every holiday or family get together now.  It’s definitely a crowd pleaser.   And you know the best part?  It’s basically a “dump” salad.  Just open some cans and add a little bit of cut up fruit and the sauce and you’ve got a deceptively “homemade” creamy tropical fruit salad.

brendas-fruit-salad

Brenda’s Tropical Fruit Salad

Ingredients

  • 1 can pineapple tidbits
  • 2 cans Dole tropical fruit cocktail (it really does work best with Dole brand)
  • 2 smal cans Mandarin oranges
  • 1 large box Cook & Serve Vanilla Pudding
  • 1 large apple
  • 1-2 bananas

Instructions

  1. Drain the pineapple tidbits, but reserve the liquid.
  2. Drain the rest of the fruit. You can save the liquid for another recipe (such as jello) but you will not need it for this recipe.
  3. Cut up the apple and banana(s).
  4. Mix all fruit in a large bowl.
  5. Put reserved pineapple juice in a saucepan with the pudding mix. Stir constantly until thick and "clear". It will actually be pretty yellow, but you'll know when you've hit it.
  6. Pour sauce over fruit and mix until well coated.
  7. Enjoy!
http://missy-dear.com/2014/03/creamy-tropical-fruit-salad/

tropical-fruit-salad

Pao de Queijo {Brazilian Cheese Bread}

My husband served a two year mission for our church in Brazil.  His mom tells me he left hating (I mean really really disliking) beans and rice.  He can home asking for it for every meal.

Now that we’re married I’m happy to make rice, but I’m not a huge bean fan (it’s a texture thing).  However, there is one thing from his mission that I will gladly make for him any time he asks for it.

Pao de Queijo Chesse Bread

Cheese bread. Pao de Queijo.

It is the most delicious, chewy bread ever.  And that it’s in little bite size balls makes it all that much better (and the ease of making it is pretty great too).

brazilian cheese bread

Pao de Queijo – makes about 48 balls

3 eggs – room temp
1 cup olive oil
2 1/4 cup milk
3 tsp salt – or more to taste
4 1/2 cup Tapioca Flour – I’ve found the Bob’s Red Mill brand the easiest to find and one bag is exactly the right about
1 1/2 cup grated cheese – any type, choose your favorite

Preheat oven to 400*.  Grease mini muffin tin.

Blend all ingredients in blender until smooth.

Bake 15-20 minutes.

 

This post may also be linked up to some of these parties.

 

Picked from the Tree: Waldorf Salad

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

simple waldorf salad recipe

I don’t have one specific memory  of eating this recipe.  It was more like a staple of my childhood.  It was served with almost every meal during the summer and fall at my grandmothers house. And boy did I love it (and still do!).

I do remember once, when I was maybe 10, asking my mom why it was called Waldorf Salad.  That’s when I found out about the Waldorf Astoria in New York City and how they served this salad.  I made a goal then and there to go there someday.

Waldorf Salad Recipe

Waldorf Salad – for 4

Make cause first and have ready.
1/3 cup Miracle Whip or Mayo
3 T canned milk
1 T sugar

Grapes, halved & seeded.
Celery (heart) chopped.
3 apples peeled & cubed

Put together in above order.

Sarah’s Salad {recipe}

When I was in high school I worked at a restaurant/banquet hall called the Lion House in downtown Salt Lake City.  I loved it because we were allowed one meal per shift and their food is delicious.  One of my favorite dishes was their signature salad.

Sarah's Salad

So, once I moved and wasn’t working there anymore, but the cravings for the salad hadn’t stopped I had to see what I could do about recreating it.  I had seen the chefs make it enough, and it’s a very simple salad, it didn’t take too many tries to get it right.  Here’s what I came up with:

Sarah’s Salad Dressing Recipe (good for about 1 head of lettuce)

1/4 cup Mayo
1/4 cup Miricle Whip
1 teas sugar
dash of salt & pepper

Combine it and spread over the top of the lettuce.  Do not  mix to coat the lettuce until ready to serve (the greens wilt quickly).  Top with bacon, swiss cheese & green onions.

So simple and sooo good.

Campfire Blueberry Orange Muffins

So I went camping last weekend with our awesome friends.  My family was in charge of getting breakfast together, but the Hansen’s wanted to try out a little trick they’d seen on line.  I’m not sure where they got the directions on how to do these, but they’re pretty easy so I’ll just give you a quick run down.

First, you cut the oranges in half and scoop out the insides.

Then you fill one half with muffin mix and put the other half back on top.  We had some blueberry & some raspberry.

Now is when you should wrap them in tin foil. But we all forgot to bring some so we just made due.  Lay them in the fire and let them bake for about 15-20 minutes.

Photobucket

Then unwrap and enjoy!  They’re not that pretty, but even without the foil they were still delicious.

What’s your favorite campfire treat?

Cucumber Raita {yummy steak topping}

I am a huge fan of the grill.  I would grill everyday during the summer if I could.  And when we grill steaks I have a very favorite thing to put on top – Cucumber Raita.  It is so yummy and so so easy!

I made it the other day and thought I would snap a few pictures to share along with the recipe.  It’s my first time trying to photograph food, so excuse the embarrassing total lack of styling :)

While the steaks are on the grill I just run into the kitchen and grab a few ingredients and mix them all together (this is not an exact science so most amounts are total approximations – I usually don’t even measure):

8 oz carton of plain greek yogurt
1/2 cup shredded or julienned cucumber – I leave the peel on
1 tsp chopped red onion
1/4 tsp sugar
Salt and pepper to taste

I think the original recipe had fresh mint in it too, but I found it just browsing through books at the library a few years ago and have no idea what book it was in so I can’t go back and check for sure.  I usually just leave it out, but I bet it would be good.

Once the steaks are done, just garnish with the raita!  So easy and it’s so fresh, light and summery.  I love it!

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