Frog Eye Salad

I made this last month for Jenny's.

3/4 of the bag Acini di Pepe pasta by private selection(I find this at smith's or albertson's)
2 Tablespoons flour
1/2 to 2/3c sugar
pinch of salt
1 teaspoon lemon juice
20 oz can sliced pineapple (reserve juice)
can crushed pineapple
10.5 oz can mandarine oranges
mini marshmellows
16 oz tub cool whip
walnuts crushed as much as you like
coconut flakes as much as you like

Cook the pasta. Drain. Combine the flour, pinch of salt and sugar with the pineapple juice from the cans in a saucepan. Cook over medium heat until it thickens like a thin gravy, not like pudding. Add lemon juice. Add the pasta to the sauce and mix, then refrigerate. After the pasta and sauce are cooled, stir in remaining ingredients in a larger bowl. The sauce and pasta can be done the morning or night before you serve the salad.

Raspberry Tapioca Jello Salad

This is our favorite Jello Salad. It is perfect for summer barbecues and potlucks, and is a quick and easy side to go with any meal. The kids always love it too, which is an added bonus. You can mix it up by changing the jello flavor and frozen fruit you use and make it different anytime---try peach jello with frozen peaches, or pina colada jello with frozen mangoes and pineapple. Here is the basic recipe:




Raspberry Tapioca Jello Salad
3 cups water
1 3z raspberry jello
1 3oz cook and serve vanilla pudding
1 3 oz tapioca pudding
2 bags (about 32oz total) frozen raspberries or mixed berries
16 oz cool whip (1 jumbo size or 2 regular size)

In sauce pan heat water until almost boiling and stir in dry ingredients. Make sure they dissolve and cook until it comes to a full boil and gets thick (about 2 minutes). When pudding mixture has cooled fold in fruit and put in fridge to cool. When cold, mix in cool whip and refrigerate over night or until set up (about 3-4 hours usually seems good). Serves 12. Enjoy!

Yummy Fruit Dip

1 pint real whipping cream whipped
1 large pkg jello vanilla pudding mix
8 oz raspberry yogurt
2 Tbs raspberry jelly

Combine all ingredients. Serve with your favorite fruit.

Green Smoothie

1-2 big handfuls of baby spinach
1 big leaf swiss chard
1-2 leaves kale
1/4 cup apple juice
swig of acai berry juice

pure' together in a blender until greens are a nice liquid

1 cup frozen strawberries
1 cup frozen blueberries
1-2 frozen bananas
(Add any frozen fruit desired)
spoonful of peanut butter (optional)
A little bit of water to get the blender movin'

Blend in blender until nice and smooth

Orange Julius

1 6oz. can frozen orange juice
1 cup milk
1/2 cup water
1/2 cup sugar
1 tsp. vanilla
1 tray of ice cubes

Put all ingredients except ice cubes in a blender. Blend Put ice cubes in 1 or 3 at a time until blended. If you are using the total blender or a vita mix. Add all ingredients and use the smoothie setting.

I added a banana and strawberries to the one I made at Terri's.

Fruit Salsa and Cinnamon Chips

FRUIT SALSA AND CINNAMON CHIPS
Prep Time: 15 min Cook Time: 10 min Ready in : 45 min

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.