Frog-Eye Salad

This recipe comes from Kim!

Ingredients:

1 c. sugar

2 Tbsp. flour

2 ½ tsp. salt

1 ¾ c. pineapple juice

2 eggs, beaten

1 Tbsp. lemon juice

3 quarts water

1 Tbsp. cooking oil

1, 16 oz. pkg. Acini de Pepe

3, 11 oz. cans mandarin oranges, drained

2, 20 oz. cans pineapple chunks, drained

1, 20 oz. can  crushed pineapple, drained

1, 9 oz. carton  Cool Whip

1 c. miniature marshmallows (optional)

1 c. coconut (optional)

Combine sugar, flour, and 1-2 tsp. of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water, remaining 2 tsp. salt and oil to a boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water, drain again, and cool to room temperature.  Combine egg mixture with Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in an airtight container.  It may also be frozen, though freezing somewhat alters the texture.  Makes 25 servings.

Mom's Chicken Salad

This recipe comes from Mom (Tauna).  Who doesn't love cold chicken salad on a croissant in the summertime??

1 (20 oz.) can crushed pineapple

1 (11 oz.) can mandarin oranges

2 c. diced, cooked chicken  (about 3 ½ breasts)

½ c. mayonnaise

¼ tsp. salt

½ c. sliced celery

1 c. slivered almonds

1 Tbsp. minced green onion

Drain fruit well.  Combine all ingredients except fruit and almonds and chill.  Add fruit last.  Toast almonds 20 minutes at 300°.  Add fruit and almonds before serving.   Makes 6 servings.

Rumbi's VooDoo Chicken Salad

This is a copycat recipe from Rumbi's restaurant.  Their salads are so yummy and unusual!  I always have to eat at Rumbi's when I'm in Salt Lake or Arizona, just like Cafe Rio.  You can also make homemade caribbean jerk marinade from a recipe I will post at another time if you don't want to use the KC Masterpiece premade marinade.  This is the quick way to do it!

Sesame Ginger Vinaigrette:

3 tsp. chili garlic sauce

2 tsp. lime juice

2 tsp. Dijon mustard

2 tsp. fresh minced ginger

2 tsp. freshly chopped garlic

2 Tbsp. white sugar

¼ c. mayonnaise

¼ c. soy sauce

½ c. rice vinegar

¼ c. sesame oil

Blend all ingredients except sesame oil in blender.  While blender is on low speed, slowly drizzle in sesame oil until incorporated.  Set aside.

Each Salad:

4 oz. spring lettuce mix

1 Tbsp. crumbled feta cheese

1 ½ Tbsp. diced tomatoes

2 Tbsp. sesame ginger vinaigrette

            (make above recipe or use Litehouse sesame ginger dressing)

1 c. cooked jerk chicken strips (use KC Masterpiece Caribbean jerk marinade)

2 Tbsp. tortilla strips

4 Tbsp. Jamaican jerk sauce (KC Masterpiece Caribbean Jerk marinade)

Sprinkle of sesame seeds

For each salad, place lettuce mix, feta, tomatoes, vinaigrette and chicken strips in a cold bowl.  Toss to combine, making sure not to crush lettuce leaves.  Place tortilla strips on top.  Drizzle with jerk sauce and sprinkle with sesame seeds.  Makes 1 serving.

Sundried Tomato Basil Spread

This is a yummy recipe to serve with crackers at a party or for an Italian cheese and crackers snack. 

1 (8 oz.) pkg. cream cheese

12-14 oz. softened sun-dried tomatoes

¼ c. grated parmesan cheese

1 clove garlic

4-5 basil leaves

Combine all ingredients in a food processor and process until smooth.  Garnish with chopped basil leaves.  Serve at room temperature or slightly warmed in the microwave.

Nana's Cheese Ball

Ingredients:                                                

2 (8 oz.) pkgs. Cream cheese

2 c. grated cheddar

2 Tbsp. chopped pimento

1 Tbsp. chopped green pepper

A little grated onion

2 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash salt

Dash cayenne pepper

Mix ingredients and roll in chopped nuts.  Trim with cherry and parsley.

This is a classic from Nana (Cleo Turley)!

Sprinkles Cupcakes Buttercream Frosting

Ingredients:
1 cup butter, softened 
3 1/2 cups confectioners' sugar 
1 teaspoon milk 
1 teaspoon vanilla extract 
1/8 teaspoon salt Directions: 

1 In a bowl combine butter, sugar and salt. Beat till blended. 

2 Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. 

Chocolate Chocolate Chip Bundt Cake

This is Best Chocolate Cake EVER!  My friend Sonya gave this to me when we lived in Dallas and it soon became a favorite, especially for birthdays.  It's a good knock off of a Nothing Bundt Cake.  Just substitute cream cheese frosting for the glaze if you want to make an NBC knock off.  The glaze is yummy though too!  The batter makes a bundt and then 6-12 cupcakes.


1 box of Devils Food Cake 
1 box of chocolate instant pudding (3.9 oz)
2 cups of Sour Cream (16 oz tub)
1 cup butter melted
5 eggs
1 tsp vanilla extract
2 cups semi sweet mini chocolate chips


Mix cake mix and pudding mix in a large bowl.  Mix sour cream, butter, eggs, and vanilla in a medium size bowl.  Make a well in the middle of the cake/pudding mixture in the large bowl.   Pour sour cream mixture into the well.  Use mixer at medium speed.  After a couple minutes of mixing, add chocolate chips.  FYI..this batter is very thick! 

Butter and flour bundt cake pan.  There will be more than enough batter so DON'T over fill!  Leave 1 1/2 inches from the top of the pan.  Take the extra batter and make cupcakes, small round cake or whatever you desire :)  Bake at 350 degrees for 45-60 min depending on your oven.  Let cool atleast 10 minutes before removing from bundt pan. 

Glaze: 
3/4 semi sweet chocolate chips
3 t butter
1 t light corn syrup
1/4 tsp vanilla extract
 
Melt chocolate chips in microwave (be careful, don't over cook).  Add butter, corn syrup, and vanilla. Work fast then drizzle on top of bundt cake. 


ENJOY! then head to the gym shortly after :)