Where has this been all my life? Oh my goodness, it's delicious and oh so easy to make. While I have a Cherry Church Salad that's similar, and greatly enjoyed by my family and friends, I wanted something different.
Naturally there are lots of recipes on the internet for a variety of fluff's from pineapple to creamsicle. All of them look and sound amazing, but I wanted to make this with mandarin oranges and pineapple tidbits for a more tropical flair.
I'm so happy I did, as all of my taste tester have raved over this combination of fruits. It's fruity, smooth, creamy and utterly fantastic.
RECIPE
Ingredients
1 small box instant vanilla pudding
1 - 20 oz can Dole pineapple tidbits with juice
1 - 15 oz can Dole mandarin orange pieces, drained
1 - 8 oz cool whip
1 cup sweetened coconut
2 cups mini marshmallows
1/2 cup chopped pecans
Method
In a large bowl mix the vanilla pudding mix and pineapple tidbits with juice; stir well to thoroughly combine. Add drained mandarin oranges and cool whip, stirring well. Fold in sweetened coconut, mini marshmallows and chopped pecans.
Cover and refrigerate several hours before serving.
Cook's note - for an adult version, add 2 tbsp coconut rum
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
When strawberries are in season, I always but a few gallons; some to eat while fresh, others to freeze and use later on. The BEST strawberries always come from a local farm, so do yourself a favor and find a local strawberry patch, or buy them fresh at the farmers market.
What could be better than fresh strawberries, balsamic vinegar and Vidalia onions in a jam? Oh my goodness, so darn delicious. The sweet strawberries are enhanced with the savory balsamic vinegar and onions, giving it the perfect balance.
Served with a cheese board, it is perfect over cream cheese or baked brie topped on crackers, but it's equally delicious basted on grilled poultry or pork.
RECIPE
Ingredients
1/4 cup balsamic vinegar
4 cups fresh strawberries, stems removed, crushed
1 1/2 cups diced sweet onion (I used Vidalia Onions)
1 tsp butter to reduce foaming
1 box Sure-Jell or powdered fruit pectin
7 cups granulated sugar
Method
In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar, and pectin. Bring to a full rolling boil (one that doesn't stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute.
Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼" of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring.
Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen countertop. Jars are sealed when the button on the top of the lid is fully depressed and won't move up and down.
Yield: 10 - half-pint (8 oz) jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
When berries are in abundance, this Blackberry Pudding Cake is a great way to use them. Sweet, but not too sweet, it's the perfect dessert. I like using fresh berries, but you absolutely can use frozen.
Don't like blackberries? Use whatever berries you like, or a mix of berries. Blackberries, raspberries and blueberries are delicious mixed up in this cake. The best part is you don't even need a mixer. This cake whips up quick and easy by mixing the batter with a spoon.
RECIPE
Ingredients
4 cups blackberries, fresh or frozen (or a mix of blackberries, raspberries and blueberries)
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tbsp olive oil
1 tbsp lemon zest (may omit)
1 tsp vanilla extract
Confectioners’ sugar
Method
Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish with baking spray. Mix berries with 1/4 cup sugar and spread evenly over bottom of baking dish.
Whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk eggs, olive oil, lemon zest, vanilla, and 1 cup sugar. Stir in flour mixture until just combined.
Pour evenly over berries. Bake 30 to 35 minutes, or until the top springs back slightly in the center.
Cool at least 10 minutes before serving. Sprinkle with confectioners’ sugar just before serving.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Recently we purchased some Rock Cornish Game Hens, locally raised by Bell Family Farmstead. We love game hens, and I was I was so ready to rub them with the Shawarma Spice from World Spice Merchants, and throw them on the grill.
Where oh where has Shawarma been my whole life? Shawarma is named for the traditional Levantine meat preparation where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, commonly a vertical spit in restaurants, and may be grilled for as long as a day. One whiff of this favorite Middle Eastern street food flavor, using a spice blend made with cumin, cinnamon, black pepper, cardamom, allspice, and cayenne, was intoxicating.
While we didn't put them on a spit, we did grill them, and the game hens turned out fantastically; crispy and spicy on the outside, juicy, moist and tender on the inside.
RECIPE
Ingredients
2 (approx. 2 lbs each) Rock Cornish Game Hens, split in half
1 tbls. oil
1-2 tbls. Shawarma spice
Method
Split game hens and rub all over with oil. Liberally sprinkle Shawarma spice all over and rub in well. Grill over medium direct heat 15 minutes bone side down, turn over and grill 10 minutes meat side down, then return to bone side down and continue to cook until internal temperature registers 165 degrees (use a meat thermometer inserted in the thickest part to check temperature).
Remove game hens from grill and cover with foil. Let rest 10 minutes. Serve immediately with your choice of side dishes.
Cook's note - after grilling split hens can be cut in half separating the leg and thigh from the breast.
Servings: 4 -6
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
