Miracle Salad (Frog Eye Salad)
The reason our family calls this the Miracle Salad is because last Thanksgiving (2010) Richard and Tashina brought this salad to dinner. While loading up the car, Richard placed it on top of the car. The salad, unbelievably, made it to our house! Apparently it was cold enough that it froze to the roof of the car!
1/2 cup sugar
1 T. flour
1/4 tsp. salt
1 (8 oz.) can crushed pineapple, undrained
1 (20 oz.) can pineapple chunks in its own juice, undrained
2 (11 oz.) can mandarin oranges, drained
1 large egg, beaten
2 tsp. lemon juice
1 1/3 cups (8 oz.) Acine di Pepe pasta, uncooked
3 1/2 cups (8 oz.) Cool Whip, thawed and divided
3 cups mini marshmallows
1/2 cup flaked coconut
maraschino cherries (optional)
In a medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With a whisk, gradually stir juice and egg into sugar mixture.
Cook over medium heat, stirring frequently, until mixture comes to a boil.
Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
in large bowl, stir together pineapple and chunks, oranges, 2 cups Cool Whip, marshmallows and coconut; mix gently and thoroughly. Cover and refrigerate until cold.
Top with remaining Cool Whip; garnish with cherries, if desired .
Recipe Source: Carla M.
Fresh Broccoli Salad
This is a salad that my Mom has made for years that is enjoyed by all. She said the secret is to take the time to cut the brocolli very small. This way each little piece will be covered in the dressing.
1 large bunch of fresh broccoli – cut into very small pieces to make 4 – 5 cups
1 cup white raisins
1/2 cup diced red onion
10 strips of bacon, fried crisp and crumbled
1 cup roasted sunflower seeds
Mix and toss with the following dressing:
1 1/2 T. sugar
2 T. vinegar
1 cup mayonaise
Mix in 1/2 – 3/4 of the dressing. Chill.
Add more dressing if needed.
Recipe Source: Grandma Gerry
Fruity Delight Frozen Pie
This is such a cool smooth pie to be enjoyed on a hot summer night. So versatile – any flavor is good. I have been told that is is also good without the jello. Saves on points.
1 (3 oz.) package jello (any flavor) *
1/4 cup boiling water
2 (6 oz.) containers fruit flavored yogurt (pick same flavor as the jello) *
1 (8 oz.) fat-free Cool Whip
1 (6 oz.) pre-made reduced fat graham cracker crust
Dissolve jello in boiling water. Cool slightly.
Mix in yogurt.
Fold in Cool Whip
Spread into crust.
Freeze.
Take out 1 1/2 hours before serving.
Banana Cream Pie (low calorie)
1 small package (0.8 oz) sugar-free vanilla pudding (cook type)
1 2/3 cups skim milk
4 oz. nonfat vanilla yogurt
26 reduced-fat vanilla wafers
2 bananas, sliced (about 2 cups)
1 cup fat-free Cool Whip
Prepare pudding according to the package directions, except use only 1 2/3 cup milk. Cool slightly before adding the yogurt.
Line the bottom of an 8″ pan plate with 12 vanilla wafers (not crushed). Place remaining 14 vanilla wafers standing up around the rim of the plate.
Arrange banana slices over the vanilla wafers.
Pour in cooled pudding.
Top with Cool Whip.
Refrigerate for 2 hours before serving so the pudding will set.
Better Than Sex Cake
The name of this cake is still under debate but I’ll tell you – it is one fantastic cake!!! Chocolate, caramel, Heath candy and cool whip all in the same bite. What more could you ask for!!!
1 milk chocolate cake mix
1 (16 oz.) jar Mrs. Richards caramel topping
8 oz. Cool Whip
2 Skor bars or 2 Butterfinger candy bars or Heath chips
Bake cake as directed.
Warm the topping in the microwave.
Poke holes in cake with a chopstick.
Pour topping into all the holes and over the top of the cake.
Cool completely.
Spread Cool Whip on top.
Top with smashed candy bars.
Recipe Source: Debbie O.
Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup butter, softened
1 pound powdered sugar
1 tsp. vanilla
Mix all ingredients together.
Poppy Seed Salad Dressing
Dressing:
1 T. poppy seeds
3/4 cup vinegar
1/2 cup sugar
1 1/2 T. grated onion
1 1/2 tsp. salt
3/4 tsp. dry mustard
1 1/4 cups vegetable oil
Combine dressing ingredients and refrigerate for several hours.
Spinach Salad with Poppy Seed Dressing
Dressing:
1 T. poppy seeds
3/4 cup vinegar
1/2 cup sugar
1 1/2 T. grated onion
1 1/2 tsp. salt
3/4 tsp. dry mustard
1 1/4 cups vegetable oil
Combine dressing ingredients and refrigerate for several hours.
Pour over salad and toss right before serving.
Salad:
2 small bags baby spinach leaves
mozzarella cheese
Hormell Real Bacon Bits
sliced mushrooms
slivered almonds
You can also add your choice of:
mandarin oranges
sliced strawberries
No Meals on Wheels 