We all get into cooking ruts. Been there done that. But sometimes it isn't even a rut. It is just something you like so much, you crave it; and when you get the chance you are going to eat it.
We have found ourselves in one of these "ruts", but not when it comes to what I am cooking at home. This rut is when we go out to eat. Saturday evenings are when we usually go to church, and if the budget (and the baby's mood) allows it, we grab a bite to eat afterward. It is our little tradition.
Lately we have found ourselves gravitating towards one cuisine...Chinese. Well, and buffets. Let's see, in the last month we have visited our favorite Chinese sit down restaurant, our favorite Chinese buffet, and this past week a KFC buffet. But that's not all. We've also had some Chinese take out at home, and homemade too.
So this past weekend when the trend continued we all made the comment "Max is going to think all we ever eat is Asian food....and at buffets." LOL It's kinda true at this point in our lives.
When we were at the Chinese buffet last week, they had a new creamy fruit salad I fell in love with, and I had to recreate it at home. Luckily it was super easy to figure out.
This would be perfect for your Easter meal, and pretty too! The colors remind me of springtime. And what's Easter without a tasty fluff on the table? Or it's so easy, you can whip up a batch for supper later too.
Ruts are sometimes hard to climb out of. But there are times when we are perfectly happy in our rut, and that's okay too!
Rainbow Fruit Fluff
1 (11 oz.) can mandarin oranges, drained
1 (20 oz.) can crushed pineapple, with juice
1 (15 oz.) can fruit cocktail
1 (3.4 oz) box instant pistachio pudding, dry
1 tub Cool Whip
2 1/2 c. fruit flavored mini marshmallows, extra for top
In a large bowl combine crushed pineapple and dry pudding mix. Mix well. Fold in Cool Whip. Add oranges and fruit cocktail. Stir well. Gently fold in marshmallows. Chill for at least an hour before serving. Add extra marshmallows to top.
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