Green salad was at every holiday meal my mom was involved in. I can’t remember a holiday at her house, or anyone else’s for that matter where this dish wasn’t present. She loved green salad and if no one else was making it, you were guaranteed she would. It had never been any other color until her later years when she started substituting cranberry or cherry jello for the lime. When I was younger I preferred mine with pecans in it, and surprise cream cheese chunks that didn’t completely dissolve into the mix. Now I am a puritan in the nut arena. I also prefer to eat this made with cranberry jello, and cherry is a close second.
I don’t make this in my kitchen anymore. It was more of a tradition at my house rather than a “craving” for me, you know, one of those things that you were expected to put on your plate but kind of pushed around. However, this is now a part of Ron’s holiday traditions so it should be his cookbook version that appears in this post. Thus is not a dish he pushes around his plate. He loves it!
Continue reading “Holiday Green Jello Salad”
Pina Colada Pie is in the regular dessert rotation at my house. It is a newer recipe and not one that I have lugged around for years or anything.
It actually turned up in my life through a Facebook post of a friend who had found a recipe online and had posted to her timeline for someone to make it for her. Whew, that was a long run-on sentence.
Being who I am, I bought the stuff for it during my next trip to the grocery store. As time went on, I forgot about the recipe. I stumbled over the cream of coconut in the pantry and remembered why I had it and why it was sitting on top of a package of a package of store bought cookies.
Continue reading “Pina Colada Pie”
This addictive Party Cheese Spread is filled with cream cheese, meat, green onions, and cheddar cheese and can easily be adapted into a cheeseball or any shape to match the holiday. It can be rolled into nuts, parsley, or any topping you prefer. It can also be made thinned out with extra mayonnaise to make it more of a dip.
As with most of my recipes, you can add and subtract ingredients to fit your tastes and needs. Sometimes I use boiled or baked deli ham in place of the Buddig beef. I bet bacon would also be a great substitute or addition, I just have not tried it.
No matter which way you choose to make this, spread, dip, or cheeseball, it will soften more the longer it sits out being served. The consistency you have will making it, will be the consistency you have when it has been at room temperature for an hour or so. Plan accordingly when adding mayonnaise when making.
Continue reading “Party Cheese Spread”
This Pineapple Sheet Cake recipe was given to me by a co-worker after I requested it. She had brought this cake to work and I had been lucky to have gotten a small taste of it. Like any work potluck, the last one in is lucky to get a taste of anything, so even small tastes are appreciated.
I am so grateful someone did leave a small taste. Pineapple Sheet Cake was a unlike any cake I had ever had before and I wanted to make it at home so Andy could try some.
My co-worker presented me (and a few others) with photocopies of an old hand-written recipe card. The ingredients are common but this is so worth making. It’s now one of our favorite desserts. The neighbors love this one too! Sometimes old fashioned, simple, honest foods are the best.
Continue reading “Pineapple Sheet Cake”
Cherry Delight is a wonderful and easy no-bake dessert. It has a graham cracker crust and a light and dreamy filling with cream cheese and pineapple. Top it with canned pie filling. Obviously, we use cherry if it’s Cherry Delight, but it readily accepts any kind of fruit pie filling your family likes.
Cherry Delight makes a nice presentation too! It’s great served at BBQs, picnics, and even holidays. It’s impressive when served in a glass 9 X 13 pan, but a disposable pan works just as well and you can throw it out when the pan is empty, or leave the leftovers without worrying if you will ever see your favorite pan again.
Cherry Delight was one of the first desserts Andy ever asked me to make for him. He described how his mom would always make this for him and once he had convinced her to make him just the crust since it was his favorite part. In the end, he decided he doesn’t like the crust plain.
I tried to double the crust once, I may have cracked a tooth. 1 ½ times the crust is edible, not my favorite, but Andy will always remind me that the crust was his favorite part growing up. I never know whether to shake my head or remind him that I already knew that and this is why we have a bigger crust.
Continue reading “Cherry Delight”