Birthday Sweet Treat

 Yes, we have a special birthday to celebrate in our house. Mommy turned the big 4-0  Saturday! Actually we do birthday months in our family, so I've been celebrating for about 4 weeks now! Plus my mom's birthday is just 8 days before mine, so it's basically been 2 weeks of cake, great food, shopping, balloons, presents, and of course lots of love! 

I am a firm believer that you don't have to have cake on your birthday if you prefer something else. It's your special day and you can choose the sweet treat you get! Alex and I have both been known to ask mom to make us pumpkin pie on our birthdays. One of my favorites (and what I've gotten the past couple years) is mom's peach custard pie. One year Alex asked for root beer floats. We've done cupcakes, cookies, cookie cakes...whatever the birthday boy/girl requests. 

I love fluff salads so much, it was only appropriate to share this with you around my big day. It is super simple for any night of the week but I thought it would be a terrific addition to an Easter menu too. Our holiday tables always include one or two of these "salads" and this new banana split variety is over the top! 

Some fluff salads can definitely be served as a side dish, and that is why my Grammy always made them at the holidays. They were basically a creamy fruit salad, and then you could still eat dessert too. However this one tastes so much like a banana split you will definitely want to save it for the end of your big meal. 

It's got the bananas, the pineapple, the chocolate, the whipped cream, the cherries and the nuts. Every single ingredient in the ice cream shop classic, in every single spoonful! 

I used walnuts but roasted peanuts or pecans would be delicious too! I get a lot of reader comments about wanting to use real whipped cream instead of Cool Whip. First off, you can do whatever you want, I will never know. But in my experience, salads like this don't set up as well with the real stuff. Just MY opinion, not holy grail or anything! 

I thought I would be more bothered by turning 40, but I'm truly not. It's only a number, and like I told someone when they were teasing me about turning 30, each decade comes with blessings! In my 20's I graduated college, got married and become a mom. And then in my 30's I found a career I could do from home while raising my son, become a mommy for the 2nd time when I never thought I would. I was 35 when our miracle baby came to us! So I am excited to see what wonderful things are in store for this next chapter! And you know it will definitely have some delicious food along the way! 

Banana Split Fluff

1 (3 oz.) box instant banana cream pudding

1 (20 oz.) can crushed pineapple, undrained

1 (8 oz.) tub Cool Whip

1 (16 oz.) jar maraschino cherries, drained and halved- save a couple whole for garnish

1/2 c. chopped walnuts, reserve a few for garnish

1 c. mini marshmallows

2 bananas, sliced

Chocolate Syrup 

In a large bowl, combine dry pudding mix and undrained pineapple. Mix well. Fold in Cool Whip, walnuts, marshmallows and cherries. Chill for 2 hours. Fold in bananas. Drizzle with chocolate syrup and top with extra walnuts and cherries. 

Shared at Weekend Potluck

Don't Let The Name Scare You

 When I told my boys I was making this recipe, I got some weird looks, to say the least! Frog Eye Salad? They really thought mom had lost her mind, and were very relieved to learn no actual frogs were harmed in the making of this dish! 

By now all of you know I have enough fluff salad recipes we could eat them all summer long, and maybe never repeat! From classic and retro ones like Ambrosia to new and fun creations like my Cookies & Cream Fluff, we love them all! 

This would definitely fall into the retro category, and I bet if you asked your parents, or grandparents, they remember if fondly from back in the day. I know my dad certainly did! 

There is nothing to be scared of, the little round bits that give it such a fun/unique name are simply small pasta. Acini de Pepe pasta to be exact. You can find it in the same aisle as all the other dry pasta, usually in a small box on a top shelf. 

I will be honest, when first heard about this salad, I though the "eyes" were actually tapioca. So I was a little shocked to learn it is made with pasta. Pasta, in a sweet , creamy dessert? Might sound strange, but I promise it works! 

In these crazy times we find ourselves, sometimes going back in time with retro recipes can be comforting. Plus, if you tell the kids their dessert has "frog eyes" in it, they might be even more inclined to eat it. Let's face it, kids love gross things. 

If you're still planning your Labor Day Cookout menu, save room for this! I promise you will hear "Oh, my grandma used to make this" more times than you can count!

 Frog Eye Salad

1 c. Acini de Pepe Pasta

1 (8 oz.) tub Cool Whip

1 (8 oz.) can crushed pineapple, drained

1 (20 oz.) can pineapple tidbits, juice reserved

2 (11 oz.) cans mandarin oranges, drained

3/4 c. sweetened shredded coconut

1 c. pineapple juice, from canned pineapple

1/2 c. sugar

1 TBS flour

1/4 tsp. salt

1 egg, beaten

1/2 TBS lemon juice

1 (10 oz.) bag mini marshmallows

 Cook pasta according to pasta directions. Rinse with cold water and drain well. Let pasta cool while preparing rest of recipe. In a medium saucepan, over medium high heat, combine pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture is smooth and thickens. Remove from heat and stir in lemon juice. Let cool.When pasta and sauce mixture are cool, mix together in a large bowl. Add pineapple tidbits, crushed pineapple and oranges, marshmallows and coconut. Mix well. Fold in Cool Whip. Chill until ready to serve, several hours. 

 

Shared at Weekend Potluck

Happy Thanksgiving From EMM

Only 3 more days until the biggest foodie day of the year. I can smell the aromas now, and my keyboard might be a little wet from drool just thinking about all the yummy things that are about to hit tables across the country.

Each year I try to give you a little inspiration for your holiday meal. That last one dish that completes your menu. When I am hosting I fill our table with classics, family favorites, and always one or two new dishes to keep it interesting too.

This simple, delicious fruit salad is begging to be a part of your Turkey Day celebration. Filled with fresh autumn flavors and pretty as can be, your guests will love it.

One of the reasons I chose this to be my 2019 Thanksgiving post is many of the ingredients, you might already be buying for other favorite holiday dishes, so now they can do double duty. Oh, and I think it would taste terrific with some turkey sandwiches too, so even if your big menu is full, whip up a batch for the day and weekend after!

I hope your Thanksgiving is filled with bountiful blessings, amazing food, and most of all the love of all those who matter most to you in this world. From our family to yours,

Happy Thanksgiving!!!

Autumn Apple Fruit Salad

4 large gala apples, chopped

2 cups red grapes, halved

3/4 c. chopped pecans

1/2 c.dried cranberries

1 (15 oz.) can mandarin oranges, drained well

1 c. vanilla Greek yogurt

3 TBS mayonnaise

2 tsp. lemon juice

1/2 c. brown sugar, packed

1 tsp. cinnamon

In a large bowl combine apple and lemon juice. Toss to coat well. (This will prevent browning.) Add grapes, oranges, pecans and cranberries. Carefully toss to combine. In a medium bowl whisk together yogurt, mayo, brown sugar and cinnamon. Pour over fruit. Gently stir. Chill until serving. 

Inspired by The Country Cook

A Spring Saturday at Home

Are Saturdays a day of relaxing in your house? Lucky you! At our house, they don't turn out that way very often. Saturdays are sometimes grocery day. Others we have plans with family. And most of the time, we have church in the evening, followed my dinner out. 

I'm not complaining. I love getting out and about on the weekends since I'm home a lot during the week. I feel blessed we have the option of a Saturday casual church service so Sunday mornings aren't rushed and hectic. But sometimes, once in a blue moon, we find ourselves with a Saturday with no plans, and that is a nice change of pace. 

This past weekend was one of those. We had taken a mini road trip on Friday, headed to Indianapolis and The Children's Museum (a post sharing our adventure will be coming soon) and didn't get home until after 9pm Friday night. (That's late for us!) We had a super fun day, soaking up family time. In preparation for this, I had gotten groceries on Thursday, and purposely made sure our Saturday was open on the calendar. I knew we would be tired from our big day, and I would need a day to catch up on all the chores I had left behind. 

So, Saturday rolled around, and yes, we were all a little tired, and very thankful we didn't have to be anywhere. I caught up on laundry, worked on a couple other projects around the house, and we grilled out. Hog dogs, potato salad, sliced veggies and I wanted one more thing. Fruit. More specifically, fruit salad. 

A friend had just told me about this amazing fruit salad she had made with a really easy dressing, that included lime...one of my boys' favorite flavors. I had plenty of fruit on hand (thanks to Aldi's great prices) and I decided to throw it together for our simple supper.

So fresh. So tasty. So easy! You can easily switch out whatever fruits you have on hand, or whatever is in season. I can't wait to make it again once we go strawberry picking, and maybe add in some blackberries or raspberries, another of my boys' favorites. 

We are all so busy days at home have become a welcomed treat. I hope we get more of them this summer, so I can make this over and over!

Honey Lime Fruit Salad

1 lb. strawberries, sliced

1 pint blueberries

1 cup green grapes, halved

1 (11 oz.) can mandarin oranges, drained

1 banana, sliced

3 TBS honey

1 lime, juiced and zested

In a large bowl, combine all fruit. In a separate small bowl whisk together honey, lime juice and zest. Pour over fruit. Chill for 2 hours before serving. Stir before serving. *NOTE* To measure honey easily, spray measuring spoon with cooking spray or dip in warm water. Honey will slide right off!

Shared at Weekend Potluck

Our First Time

Last month over Alex's birthday weekend (Ironically enough exactly 1 month ago today), we were able to experience something we never had before. See, he had made a request back in the summer that he wanted to go to an apple orchard and pick his very own. Now, we have a fantastic U-Pick place we visit in the spring and summer for berries galore (I'm sure you've seen the pictures) but I didn't even know if we had an orchard like that around here. Well, lucky for me, I mentioned my conundrum to a friend, and she told me about a farm, only about 25 minutes from our house, that was exactly what I was looking for.

Advanced Tree Technology in New Haven, Indiana specializes in their U-Pick apple orchard. They have dwarf trees, so it makes it easy and fun for kids to pick, and they have many varieties to choose from. Plus, it's really nice because they let you know the date each variety is ready to pick, so you know when your favorites will be ripe! 

Well, little man decided this was something he wanted to do for his birthday, but with it being in the middle of September, I wasn't even sure if that was possible. But as luck would have it, there were indeed some ready, and just waiting for his little hands to grab them.

We had so much fun! It was a great family experience, and he was super excited to bring home a half bushel of apples for us to snack on, and of course for Mommy to cook with! Let me tell you, it's a lot of apples! So I was happy when I found this recipe in a church cookbook! 

I will be honest, I wasn't sure about the addition of brown sugar, but I figured if the "little old church ladies" made it, it had to be yummy. Oh, was I right! I had nothing to worry about. This is the best applesauce I've ever had in my life! And the best part? You can start it in the morning before work, and it will be ready in time for supper. All you have to do is stir, and mash! 

If you have never picked your own apples, I encourage you to find out if you have an orchard close and get out there with the little ones and experience a true fall blessing!

Crock Pot Applesauce

8-10 Fuji apples peeled, cored and cut into chunks

1/3 c. apple juice

1/2 c. packed brown sugar

1 tsp. cinnamon

Combine all in Crock Pot. Cook on LOW 7-9 hours. Mash with a potato masher. Garnish with more cinnamon. 

Shared on The Country Cook Oct. 18, 2013

Alex In The Kitchen Once Again

Two years ago we started a tradition here on EMM, my favorite little monkey stopping by to guest blog something simple and yummy that your kids can enjoy making, and of course eating, too. And two of those posts, one at the beginning of his 1st grade year, and one at the end, had something in common. Lemon Fruit Salad and Key Lime Fruit Salad  were both creations he and I worked on together, and were perfect for little hands and little tummies.

So, in that same tradition, and since the school year is once again quickly approaching, we thought ti was a great time for Alex (now a 3rd grader!) to share yet another easy but tasty fruit salad perfect for an after school snack or even a light dessert. Or if you are like us and you are filling these last few days of summer vacation with as much fun as possible, it would be great for a picnic in the park too!

Please welcome the best little sous chef around back to the EMM kitchen!

Hi everyone! I'm so excited Mommy asked me to cook for you again! Well, I guess this isn't really something you actually cook, but you know what I mean! For those of you who don't know, I am going into the 3rd grade, and am really looking forward to it! I am sad to see summer end, but I love school, and seeing my friends, so I'm okay with going back too. (But that 7:30 am wake up Monday morning will NOT be easy!!) 

Mommy and I love finding simple sweet treats I can help her make, and this is another one of those. Using mostly canned fruit, it's nice for little kids because there isn't a lot of chopping. (Mommy did slice the bananas though) Plus, it's really neat to watch how the pudding mix and fruit juice turn into a "sauce" while you stir...which was my job! This makes a perfect snack, now or once school is in, or a dessert too. Oh, and I actually like eating it for breakfast too, especially on a hot day! 

I hope you enjoy my newest fruit salad creation. Be sure to make it with your kids too! I've been helping Mommy in the kitchen since I was a tiny baby, and we always have so much fun! I bet your kids would too!

Vanilla Fruit Salad Adapted from Taste of Home

1 (29 oz.) can fruit cocktail, with juice

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can pineapple chunks, drained

3/4 c. fresh blueberries

1 TBS lemon juice

2 bananas, sliced

1 (3.4 oz) box instant vanilla pudding

Whipped Cream

Pecan Halves

In a large bowl combine all fruit except bananas. Add lemon juice. Stir. Sprinkle with pudding mix. Gently stir for about a minute until slightly thickened. Fold in bananas. Refrigerate until serving, at least an hour. When ready to serve, top with whipped cream and sprinkle with pecans.

Salad at Very Good Recipes

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Copycat Fall Favorite

While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.

Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Apples at Very Good Recipes
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More Alex In The Kitchen

I say it again and again, all of you ~ my loyal, loving and supporting foodie friends & fans~ are like my family. And since that's how I think of you I love sharing experiences I have in the kitchen with my "real" family, especially Alex. By now you know how much my little man loves to be in the kitchen, helping me and/or creating something yummy himself. While I'm sure someday he will be preparing entire meals alone and surprising us with them, for now, we try to keep it simple, with easy recipes that sometimes resemble "assembly" cooking as I like to put it. Maybe a little chopping, with help from a grown-up helper, but mostly stirring and layering. He has already shared with you two fruit salads, Lemon and Key Lime, that he loves to make, but mostly to eat! Today he has another dish to show you that while I've been making it for years, this past Spring, was his first attempt at it. We love this as a dessert, but it's one of those that many people also see as a side dish, especially during the holidays. For me it's a classic that never goes out of style, and is perfect for a summer picnic or buffet. It's one of those things that people love, but kinda forget about until they eat it again. You will hear them say "Oh yeah, Ambrosia. I love that stuff, but haven't had it for years." If you are looking for another reason to get your kids into the kitchen with you, or maybe need a rainy day activity this summer, this salad is the perfect way to get them "cooking" and feeling great about another culinary accomplishment!

Ambrosia Originally Contributed and Published for RecipeLion

1 1 ( 20oz.) can pineapple tidbits, drained well
1 1 (8 oz.) container Cool Whip, thawed

·  1 ( 15 oz.) can mandarin oranges, drained well

·  1 ( 10 oz.) jar maraschino cherries, drained well, reserve 2 for garnish

·  2 cups mini marshmallows

·  2 cups shredded sweetened coconut

In a large bowl, combine all fruit. Add coconut and marshmallows. Mix well. Carefully fold in Cool Whip. Top with extra cherries.Chill for at least an hour before serving.

Stirring Fruit

Adding Marshmallows

Ready To Eat

Shared on The Country Cook June 29, 2012

Fruit at Very Good Recipes
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Good-Bye First Grade

Back in August I had a very special Guest Blogger share a great recipe for Lemon Fruit Salad with you. That Guest Blogger? Why it was Monkey, of course, to celebrate his 1st day of 1st grade. Well, 180 days of school have passed, and my little man is now going to be a 2nd grader. That's right, today is the last day of school, and we couldn't be happier to finally see summer vacation! As far as him officially being in 2nd grade, well, I'm just going to ignore that until August~ denial is a wonderful thing.

So I thought having him back to share yet another yummy fruit salad recipe would be an awesome way to book-end the school year. Even though he reads at a 4th grade level, writes 10 page long stories, can do math that most kids his age can't touch, he is still my baby who loves to be in the kitchen with Mommy helping and making things he can call all his own!

You've grown up so much this year Monkey, and Daddy and I couldn't be more proud of what you've accomplished and the little person you are growing into each and every day. I love you!

Hi everyone! I am really excited to share this yummy recipe with you today. I think it's perfect for summer lunches, or even breakfasts. I love having fruit for breakfast when it's warm outside. Mommy and I go on picnics a lot too, and I want to take this on those too. If you have kids, they will really like the flavors and being able to help make it too! They can help layer the fruit, add the coconut and pour on the yogurt. If you have plastic knives they can even help slice some of the fruit. I hope you enjoy my recipe and have a wonderful summer! 

Key Lime Fruit Salad Adapted from Kraft
1 c. pineapple chunks, drained
3/4 c. fresh blueberries
1 c. fresh strawberries, sliced                                           
1 banana sliced
1 (6oz) container key lime yogurt
2 TBS key lime juice
1/2 c. sweetened coconut

In a small bowl combine banana slices and key lime juice. Set aside. In a large bowl layer fruit: pineapple, blueberries, strawberries, bananas. Pour yogurt over top of fruit. Sprinkle with 
coconut. 

Layering the fruit.

Adding yogurt.

Sprinkling with coconut.

Shared on Mandy's Recipe Box June 5, 2012
Shared on Chef in Training June 5, 2012 
Shared on Lady Behind The Curtain June 6, 2012 
Shared on Miz Helen's Country Cottage June 7, 2012 
Shared on The Country Cook June 8, 2012

Fruit at Very Good Recipes
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