Avery's Frog Eye Salad

1 package 3.4 oz, instant vanilla pudding
2 cups milk
2 cans 15 oz, mandarin oranges
1 can 20 oz, crushed pineapple
1 lb strawberries, diced
8 oz acini di pepe pasta
8 oz Cool Whip, thawed
2 cups mini marshmallows

In a bowl, mix milk and pudding together and whisk well. Refrigerate for at least five minutes until set well.

Into a medium saucepan, drain the juice of the oranges and crushed pineapple (as best as you can for the crushed pineapple) and set the fruit aside. Add 2 cups water to the juice in the saucepan. Bring pan to a boil and stir in Acini Di Pepe pasta. Cook according to pasta package directions (about 10 minutes). When Acini Di Pepe pasta is done, drain in a fine mesh strainer and rinse with cold water to cool.

In a large mixing bowl, combine oranges, crushed pineapple, strawberries, and pasta. Stir in pudding and thawed whipped topping. Fold in mini marshmallows. Refrigerate for 4 hours before serving to allow mixture to thicken up a bit.

Cheesecake Fruit Salad (Red, White and Blue)

1 box (3.4oz) cheesecake pudding mix

12 oz whipped topping

18 oz strawberry yogurt

1 tsp vanilla

1 lb strawberries, sliced

2 cups blueberries

2 cups mini marshmallows

 Combine whipped topping, pudding mix, vanilla, and yogurt in a large bowl. Whisk until fully combined and smooth. Cover and refrigerate for 1 hour, or until ready to serve.

Fold in strawberries, blueberries, and marshmallows. Serve immediately.

Recipe and image adapted from Sweet and Savory Meals

Southwest Quinoa Salad

Salad:

2 teaspoons olive oil
2 cloves garlic, minced
1 cup quinoa, well rinsed and drained
1 can (14.5 oz) chicken or vegetable broth
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, chopped
4 green onions, sliced
2 tablespoons minced fresh cilantro

Cooked, shredded chicken (I use about 14 oz rotisserie chicken)

Vinaigrette:
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste

Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and stir to toast 1-2 min. Add vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.

While the quinoa cooks, prepare the lime vinaigrette. In a small bowl, combine the dressing ingredients. Whisk until well combined.

Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.

Serve salad warm or cold, with guacamole or sliced avocado if desired.

Recipe and image from Kristine's Kitchen

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes.

Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes.

Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Recipe and image from Mel's Kitchen Cafe

Mexican Street Corn Salad

3 to 4 cups frozen corn
1 tablespoon butter
1 tablespoon oil
¼ cup mayonnaise, light or regular
¼ cup sour cream, light or regular
¼ cup chopped fresh cilantro, plus more for topping
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon salt, I use coarse, kosher salt
¼ teaspoon ground cumin
⅛ to ¼ teaspoon smoked paprika, can sub regular paprika
Pinch black pepper, I use coarsely ground
¼ to ½ cup crumbled cheese, like queso fresco, cotija, or feta
Lime wedges or slices, for garnish

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. 

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

Recipe and image from Mel's Kitchen Cafe

Crunchy Asian Ramen Salad

1 (16-oz) bag coleslaw mix

2 (3-oz) packages of ramen noodles*, crumbled (discard seasoning packets)

10 oz frozen edamame, cooked and shelled

1 avocado, peeled, pitted and diced

1 mango, peeled, pitted, and julienned (or diced) OR 1 can mandarin oranges

1/2 cup sliced almonds

1/2 cup sliced green onions

1 teaspoon sesame seeds (optional)

For Vinaigrette:

1/2 cup avocado oil (or vegetable oil)

1/4 cup honey (or your desired sweetener)

1/4 cup rice vinegar (or cider vinegar)

2 teaspoons soy sauce

1/4 teaspoon toasted sesame oil

pinch of salt and black pepper

Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

To make the vinaigrette, whisk all ingredients together until combined.

Add ingredients together in a large bowl. Top with vinaigrette. Toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

Recipe and image from gimmesomeoven.com

Olive Garden House Salad

1 bag of salad mix, or 3 romaine hearts chopped

baby tomatoes, whole or halved

red onion, sliced thin

mild pepperoncini peppers

black olives

croutons

fresh grated parmesan cheese

Olive Garden brand salad dressing

In a large salad bowl, layer ingredients. (Amounts are adjustable for the size of salad desired.) When ready to serve, add dressing and toss.

Image from mustlovehome.com

Romaine Salad with Poppy Seed Viniagrette

 VINAIGRETTE:

 1/4 cup granulated sugar
 1/3 cup white vinegar (see note)
 1/3 cup avocado oil, olive oil or vegetable oil
 2 tablespoons yellow mustard
 3/4 teaspoon salt
 3/4 teaspoon poppy seeds

CANDIED NUTS:
 1 cup chopped nuts (walnuts or pecans are my favorites)
 1/4 cup granulated sugar
 1 tablespoon butter
 Small pinch of salt and cayenne pepper

SALAD:
 2 heads of romaine lettuce, chopped
 1/2 cup feta, bleu or Parmesan cheese
 6-8 strips bacon, cooked and chopped or crumbled
 1/2 - 1 cup dried cranberries or cherries

INSTRUCTIONS
For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.

For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.

In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.

Photo & Recipe From Mel's Kitchen Cafe

Instant Pot Mashed Potatoes

4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes) 

2 teaspoons coarse, kosher salt
1 cup milk, preferably not skim
4 tablespoons butter, cut into tablespoon-size pieces
1/2 teaspoon garlic powder
1/2 cup sour cream OR 4 oz. cream cheese, softened

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.

Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent." Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases. Drain the potatoes in a colander over the sink, discarding the cooking liquid. Return the potatoes to the insert of the Instant Pot and coarsely mash.

Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all). Add salt and pepper to taste.

Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

NOTES

Potatoes: Mel's favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time. 

Instant Pot: 4 or 5 lbs of potatoes will fit in a 6 qt. I.P. 8 lbs. will fit in an 8 quart I.P.

Recipe and Photo from Mel's Kitchen Cafe

Perfect Corn on the Cob

 7-8 ears of corn, husked and silky threads removed 4-6 quarts water
 2 tablespoons sugar
 2 tablespoons white vinegar

 Bring the water, sugar and vinegar to a boil in a large pot. Gently add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature; have patience and persevere.

Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to an hour before serving.)

From Mel's Kitchen Cafe

Favorite Potato Salad (Briana's)

8 cups cold water
5 teaspoons salt
2 tablespoons apple cider vinegar
5 pounds red or yukon potatoes, peeled and diced
10-20 eggs (depending on preference)

To an 8 qt. Instant Pot, add the water, salt, and vinegar. Then add the diced potatoes. Layer the eggs on top of the potatoes. Cook on LOW pressure for 0 minutes, then quick release. Place the hard boiled eggs in ice water to cool, then peel and chop. Drain the potatoes and cool for 30 min.

Dressing:
2 cups mayonnaise
2/3 cup buttermilk
1 1/2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons yellow mustard
1/2 to 1 cup chopped dill pickles

Combine all of the dressing ingredients. In a large bowl, add the potatoes and eggs, then the dressing. Stir gently to combine. Refrigerate for several hours, or even better, overnight.

This recipe serves a crowd. It is easily halved to make about 12 servings. 

recipe adapted from Mel's Kitchen Cafe and Amy + Jacky

Simple Rice Pilaf

1 cup long-grain white rice
2-4 tablespoons butter
1/2 medium onion, diced
1/4 cup orange or red pepper, minced
1/2 teaspoon salt
1 3/4 cups chicken broth (or 1 - 14.5 oz can)

Place the rice in a fine strainer and rinse until water runs clear. Set aside. In a medium saucepan, melt the butter over medium heat, then add the onion and peppers and cook until soft and translucent. Add the rice to the pan and toast it for a few minutes until fragrant. Add the broth and salt. Bring to a boil over med-high heat. As soon as the water comes to a boil, reduce heat to low and cover the pot. Cook without lifting the lid for 20 minutes. Remove the pan from the heat and let sit, covered, for another 5-10 minutes. Remove the lid and fluff the rice with a fork. Serve.

Image from spendwithpennies.com

Sally's Frito Salad

2 tablespoons ranch dressing
1/2 cup mayonnaise
1/4 cup red onion, diced
1/2 cup red pepper, diced
1/2 cup orange or yellow pepper, diced
1/2 cup sharp cheddar cheese, shredded
1/2-3/4 of 9oz. bag Chili Cheese Fritos corn chips

In a large bowl, mix together ranch, mayo, onion, and peppers. Refrigerate. When ready to serve add cheese, and chips to taste.

Ribbon Layered Jello

My mom always shrugs off the accolades she receives for this jello by saying, "Yes, I can boil water!" It may be "just jello," but this is the holy grail of jello. If you can do this, you know you've made it! The directions are long and seem complex, and this will take you several hours to make, but be not afraid - once you get into a rhythm it's a cinch.

First: Choose your colors/opacity and the order they'll be in. Maybe write it down! (You can fit about 11 layers in a normal 9x13 glass pan.) You're going to work backwards (bottom to top). Spray a 9x13 clear glass pan with cooking spray. Also, prepare a shelf in your fridge for the jello - making sure it's level.

Layer Choices and Instructions:

Colored Clear Layer:
1 packet unflavored gelatin (like Knox)
1/4 c. cold water
1 c. boiling water
1 3oz. pkg. jello (color of your choice)

In a glass mixing bowl, sprinkle 1 packet gelatin over 1/4 c. cold water. Allow to sit for several minutes to activate. Then add 1 c. boiling water. Stir to dissolve gelatin. Then add 1 3oz. pkg. jello. Stir gently to avoid bubbles.

Colored Opaque Layer:
1 packet unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1 3oz. pkg. jello (color of your choice)
1/2 c. plain yogurt

In a glass mixing bowl, sprinkle 1 packet gelatin over 1/4 c. cold water. Allow to sit for several minutes to activate. Then add 1/2 c. boiling water. Stir to dissolve gelatin. Then add 1 3oz. pkg. jello. Stir until dissolved, then add 1/2 c. plain yogurt. Stir gently until smooth. (A whisk may work best for stirring in the yogurt.)

White Layer: *this makes enough for several layers
2 packets unflavored gelatin
1/2 c. cold water
1 c. boiling water
2 Tbs. sugar
1 c. plain yogurt

In a glass mixing bowl, sprinkle 2 packets gelatin over 1/2 c. cold water. Allow to sit for several minutes to activate. Then add 1 c. boiling water and 2 Tbs sugar. Stir to dissolve. Then add 1 c. plain yogurt. Stir gently (with a whisk if desired) until smooth. *Use only 1 cup of this mixture per layer. The rest can sit on the counter at room temp.

ASSEMBLY:
Prepare your first 1-2 layers. Pour first layer of jello mixture into prepared 9x13 pan. Pop any bubbles. Refrigerate for 15-20 min. Meanwhile make the next layer. After 15 min, check your first layer. If set, add the next layer by pouring it gently over the first. Repeat until finished!

Tips:
*Make sure each layer has cooled to room temperature before adding to jello.
*Staying about 2 layers ahead of yourself allows the jello to cool thoroughly.
*If jello cools too much in the bowl and starts to set, you can microwave it for 15 sec. at a time until it's just liquid again.
*Don't leave the jello refrigerating between layers for too long, or the next layer won't stick well.

Baked French Fries

6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
1/4 cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Preheat oven to 425. Line a baking sheet with aluminum foil; spray with cooking spray.
Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Macaroni Salad

Dressing:
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup frozen peas, thawed
1/2 cup chopped red pepper
1/2 cup chopped red onion

Combine dressing ingredients. Stir into remaining ingredients. Cover and chill.

image from sugarspunrun.com

Grandma Gardner's Christmas Pomegranate Jello Salad

To me, this is absolutely the most nostalgic, Christmas-ey little side dish! Grandma always made it for our family gathering on Christmas Day. Yes, it's jello, but it turns out so pretty! It's a simple, yummy, crowd-pleaser that will have a permanent place on my Christmas dinner menu.

1 6 oz. package green Jello (plus water, as directed)
1 20 oz can crushed pineapple
2 red apples, cut into bite size pieces
1 pomegranate, seeded
1/2 c. chopped pecans

Boil 2 cups of water. Add the jello and stir until dissolved. Stir in 1 1/2 cups cold water. Gently pour into a 9x13 pan. Add the crushed pineapple, apples, pomegranate seeds, and pecans. Stir gently to distribute fruit. Cover with plastic wrap and refrigerate several hours until set.

Honey Lime Fruit Salad

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve immediately

from melskitchencafe.com

Karissa's Cranberry Salad

1, 12-16 oz. bag cranberries, rinsed and chopped in a food processer
2 cups grated apples (about 2 medium apples)
1, 20 oz. can crushed pineapple, drained
1, 10.5 oz. bag mini marshmallows
1 cup sugar
2 cups heavy whipping cream, separated and whipped

Pulse cranberries in blender or food processor until finely chopped. Combine cranberries and sugar in a large bowl. Let sit for about 10-15 minutes, or until juicy. Meanwhile, grate the apples (peel on or off, doesn't matter) and drain the pineapple. Mix apples with pineapple. Add fruit to cranberries, stir to combine. Add marshmallows. Stir to combine. Whip ONE cup of whipping cream, gently fold into salad. Cover and place in refrigerator overnight, or at least 6-8 hours.

Just before serving, whip ONE cup of whipping cream. Gently fold into salad and serve.

Recipe from dishupdelish.com

Roasted Asparagus

asparagus
olive oil
salt
pepper, freshly ground

Preheat oven to 425. Arrange asparagus on a baking sheet. Drizzle or brush with olive oil, coating well. Sprinkle generously with salt and pepper. Bake for 10 min.