Strawberry Grape Marshmallow Salad

I can't seem to get enough strawberries during these hot Summer months.  Every time I go to the grocery store, those bright red berries call my name.  I often eat them plain or topped with a little sugar, but the other day, I realized I didn't have any kind of fruit salad recipe on the blog.  So, I got on that right away and threw together this super delicious fruit salad.

For this fruit salad, I decided to use sweet strawberries mixed with juicy red grapes.  The two different textures of fruit go great together.  AND because I am a sucker for marshmallows, I threw some of those in as well.  The dressing is sweet, tangy, creamy and flavored with a touch of orange. This fruit salad was a huge hit.

It's best when served within 24 hours.  After that, it will be tinted pink from the strawberries.  It still tastes good, just doesn't look as pretty.

What are your favorite fruits to use for fruit salad?

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Orange Pineapple Punch

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Strawberry Grape Marshmallow Salad
From: Jenn@eatcakefordinner
(Printable Recipe)

4 oz. cream cheese, room temperature
1/2 c. plain Greek Yogurt
1/4 c. orange juice (about 1/2 an orange)
grated zest of 1/2 an orange
1/4 c. powdered sugar
1 Lb. red grapes
16 oz. strawberries, hulled and sliced
1 1/2 c. mini marshmallows

In a medium bowl, combine cream cheese and yogurt and mix together until smooth.  Add the orange juice, orange zest and powdered sugar and mix until combined.  Pour over the grapes, strawberries and marshmallows that have been placed in a large bowl.  Stir together until everything is evenly coated.  Refrigerate until ready to serve.  Serves at least 8.  Best when served within 24 hours.    

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Top 5 Appetizers, Sides and Drinks from 2017

Mom's Macaroni Salad

Cinnamon Sugar Wedges with Cream Cheese Dip

Cream Cheese Stuffed Mini Peppers

Cheesy Green Chile Mashed Potatoes

Orange Pineapple Punch

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Cheesy Green Chile Mashed Potatoes

If there is one food that I could never ever give up, it would be potatoes.  I could eat potatoes in some way, shape or form every day.  So many choices . . . potato chips, hash browns, french fries, mashed potatoes, baked potatoes, twice-baked potatoes, potato salad, potato soup, potato skins, etc . . .

Another vegetable that I absolutely love are green chiles.  If you want to add some flavor to a dish, just add some kind of green chiles and you have instant flavor.

When you combine potatoes and green chiles magical things happen.  These mashed potatoes are everything you could ask for and more.  Creamy, cheesy and FULL of amazing flavor.  I ate these potatoes as leftovers for three days in a row and they tasted just as good as on day one.

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Cheesy Green Chile Mashed Potatoes
slightly adapted from: Hatch Chile Cookbook
(Printable Recipe)

4 Lbs. Russet potatoes, peeled and chopped
4 Tbl. unsalted butter
3/4 - 1 c. whole milk, warmed
seasoned salt, to taste
freshly ground black pepper
1/4 tsp. cumin, or to taste
4 Hatch Chiles, roasted, peeled, seeded and chopped,
  or you can used canned diced green chiles
1 1/2 c. grated Sharp Cheddar cheese

Add chopped potatoes to a large pot and cover with cold water.  Bring to a boil and cook until the potatoes are fork-tender (if you can mash one of the chunks easily, they are ready).  Drain the potatoes and add to a large bowl.  Add the butter and 1/2 cup of milk.  

Mash the potatoes until they reach desired consistency.  If they aren't creamy enough, add another 1/4 cup - 1/2 cup of milk.  Stir in the seasoned salt, pepper, cumin, chopped green chiles and grated cheese.  Mix well and serve.  

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Mom's Macaroni Salad

I originally posted this recipe back in 2012 and it was long overdue for some updated pics.  With Memorial Day coming up and a lot of you will probably be having a BBQ, I figured it was the perfect time to re-share my favorite ever pasta salad with you.

I am a Miracle Whip fan all the way, but if you prefer Mayonnaise, you can use that in place of the Miracle Whip.  Do not be scared of the tiny shrimp that the recipe calls for.  This does not taste fishy at all.  Trust me, I would not eat this as a kid or as an adult if it tasted fishy (Sorry - I'm not a fish fan).    

Here is my original post: 

I am so NOT a pasta salad person, except for THIS pasta salad (and one other one).  I can easily pass by them at any lunch or barbeque without thinking twice.  I don't know why, but they have never been my thing.

However, this macaroni salad is my FAVORITE.  I grew up eating it and I still look forward to the few times a year when my Mom makes it.  She makes it on Easter and any other time we barbeque.   

I decided that I needed to learn how to make it.  Of course she has the recipe memorized and doesn't need to measure anything, but I made her sit down and write me a recipe with measurements.    

I tried it last Sunday and it turned out very yummy,  just like Mom's.  This was the first and only pasta salad I have ever made.  So, that's good news for you guys, because you can make this and have it turn out great on your first attempt.

Mom's Macaroni Salad

from: Sharon H.
(Printable Recipe)

1 (16 oz.) pkg. salad roni (Ditalini)(about 3 cups)

1-2 cans tiny shrimp, rinsed and drained

1 c. celery, chopped

1/2 c. onion, finely chopped, opt.

    or scant 1/4 c. dried onions that have been hydrated in water

4 large boiled eggs, peeled and chopped
paprika, for garnish

Dressing:

2 c. Miracle Whip

2 tsp. sugar

1 Tbl. lemon juice

1 tsp. yellow mustard

Cook noodles according to package directions.  When done, drain and rinse.  (Rinsing them will help prevent the noodles from sticking together in clumps).  Allow to cool and dry completely.  Meanwhile, combine dressing ingredients.  Taste and adjust, if needed.  When noodles are cool and dry, add the tiny shrimp, celery, onion and chopped eggs.  Add the dressing and fold together until everything is completely coated.  Refrigerate until ready to serve.  Sprinkle with paprika before serving.    

Linked up at The Weekend Potluck!

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My Top 8 Appetizers, Dips and Sides of 2016

#1 Jalapeno Popper Twice Baked Potatoes

I have always said I could eat My Favorite Twice Baked Potatoes every single day for the rest of my life.  Well, these potatoes have been added to that list too.  I LOVE these Jalapeño Popper Potatoes. I always make extra, so I can eat them for a few days in a row.  

#2 Skinny Green Chile and Roasted Red Pepper Dip

I am a huge dip person and I love that I was able to make this dip a little healthier.  It sure doesn't taste like a lighter dip and I can eat the whole pan of this by myself.  

#3 Mango Salsa

Who knew mango salsa was so dang good?  This immediately became a favorite after my first bite.  I made this salsa so many times last Summer.  

#4 Cheesy Stuffed Garlic Parmesan Breadsticks

Wow.  That is what I have to say about these breadsticks.  The flavor and the texture are both incredible.  Dip them in alfredo sauce and you will be in heaven.  

#5 Green Chile Jalapeño Cheese Bread

A warm, gooey, cheesy bread.  What's not to love?  I could eat this comforting bread for dinner and be completely satisfied. 

#6 Chocolate Toffee Apple Dip

This sweet apple dip is so addicting.  Between my apple trees and my parent's apple trees, we had a TON of apples this year.  This dip was the perfect thing to dip those apples in and dare I say, I would pick this over dipping apples in caramel?

#7 Grilled Corn Salsa

We eat a lot of salsa in the Summer with our fresh garden tomatoes and this recipe is fantastic.  It makes a big batch and it tastes good for days.

#8 Cinnamon Sugar Candied Nuts
These are so hard to stop eating once you start.  If you were to ask my family their #1 recipe for this category, they would pick these nuts.

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Green Chile Jalapeño Cheese Bread

It rained a lot the past few days and I have been loving it.  Do you like the rain?  I think it's so cozy being home with the rain pounding against the windows and all I've been feeling like doing is baking something comforting.  Most of the time that would be something sweet, but I was feeling like something warm and savory. . . so I made bread.  

This bread is so cheesy and delicious.  The crisp french bread topped with a creamy and slightly spicy topping is out of this world.  I served this alongside some spaghetti, but I could eat this for dinner and be completely satisfied.  This bread is so comforting and should totally be eaten on rainy days (or any time you are feeling like something cheesy and amazing). 

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Green Chile Jalapeño Cheese Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

6 Tbl. unsalted butter, room temperature
1/2 c. Mayonnaise
1/4 c. chopped jarred jalapeños
1 (4 oz.) can diced green chiles, undrained
2 c. shredded Pepper Jack Cheese
2 green onions, chopped
1/4 tsp. cumin
1/4 tsp. garlic powder
1 loaf french bread, sliced in half lengthwise

Preheat oven to 325 degrees.  In a medium bowl, combine butter, Mayonnaise, jalapeños, green chiles, shredded cheese, green onions, cumin and garlic powder and stir together until well combined.  Place bread on a large cookie sheet and spread cheese mixture over both halves.  Bake for 20 minutes, then broil for a few minutes to brown the cheese.  Slice and serve.

slightly adapted from: The Pioneer Woman

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