Snickers Caramel Apple "Salad"

...and by salad, I mean dessert.   Make no mistake, this is not a healthy salad...it is a Cool-Whip-Snicker-Bar-Caramel thing with the "salad" portion coming from the ever-so-lovely apples that are EVERYWHERE right now.  All that being said, this is a super yummy, completely unexpected treat.  This is a perfect dish for a Halloween party as well as a summer potluck. 

Snickers Caramel Apple "Salad"

• 6 (2 1/4 ounce) Snickers candy bars, chill and chop
• 6 apples, cored and chopped into bite sized pieces.  I like the combo of Granny Smith and Braeburn.  It is quite sweet, so the tartness of some Granny Smith really balance nicely. 
• 1/2 cup Kraft Caramel Bits (they are by the chocolate chips in the grocery store)
• 1 (12 ounce) container Cool Whip
• 1 TBSP instant Butterscotch Pudding Mix
• 1 TBSP instant Vanilla Pudding Mix
• Caramel Sauce for garnish

Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
In a large bowl, add chopped apples and Snickers Bars.  Add the Cool Whip mixture to the bowl and fold gently making sure to coat all the pieces evenly.  Warm caramel sauce in microwave, just to make pouring easier.  Drizzle top of "salad" with the caramel.  Chill for one hour.  Enjoy!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Caramel Apple Crisp Pizza

The NC State Farmer's Market is busting at the seams with apples, apples, apples.  It is just such a  fall sight for my sick-of-summer eyes.  In that spirit, here is a very fall recipe for you!  It is super scrumptious and really a snap to put together....my kind of dessert.  It is perfect topped off with some vanilla ice cream, you know, to lighten it up a bit, lol! 

Caramel Apple Crisp Pizza
Recipe adapted from:  Life as a Lofthouse

• Pastry for single-crust pie ( 9 inches )
• 1/2 cup Sugar
• 3 TBSP All-Purpose Flour
• 1 tsp ground Cinnamon
• 3 Large apples, peeled and diced into 1/4 inch pieces.  I like to use 1 Granny Smith and 2 Braeburn.  Definitely make sure you use at least 1 Granny Smith...the tartness pairs so well with the sweet.  Also, the combos of textures and taste keep it interesting!

TOPPING:

• 1/2 cup All-Purpose Flour
• 1/3 cup packed Brown Sugar
• 1/3 cup Rolled Oats
• 1 tsp ground Cinnamon
• 1/4 cup Butter, softened
• Caramel topping...of course, if you can, use Trader Joe's Fleur de Sel Caramel Sauce

Lay out the pie crust on a pizza pan or cookie sheet.  Roll out slightly; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.
Combine the topping ingredients in a bowl and then sprinkle evenly over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven, cut into slices, and serve with a drizzle with caramel.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks

Strawberry Chocolate Nachos

Today is the last day of school before the kiddos track out for 3 weeks.  This last 6 weeks has flown by!  Seems like yesterday I was making my sparkly-eyed girls this scrumptious treat for their first day after-school snack.  I first saw this idea on Our Best Bites and fell in love.  What  better way to talk about your first day of school than over a plate of this deliciousness?!  Yes, this IS as good as it sounds and looks, plus it is super simple to put together.  Who was a ROCKSTAR, bestest-Mama-ever that day...this gal right here!

Strawberry Chocolate Nachos
Recipe Source:  Our Best Bites

Proportions are up to you, make to taste!

• Baked Cinnamon Chips*** (see super simple recipe below)
• Diced strawberries tossed with granulated sugar and left to sit for 10 minutes.
• Melted Chocolate Chips (your choice of flavor).  Simply place desired amount of chocolate chips in a microwave safe bowl and cook in 30 second interavals, stirring in between until melted.
• Whipped Cream.  I used the aerosol can stuff, but you can use fresh made or Cool Whip

Place Cinnamon Chips on a platter and top with diced strawberries.  Drizzle with melted chocolate (which I did by placing in a small sandwich baggie, snipping the corner) and top with whipped cream.

***For the Cinnamon Chips***
Preheat oven to 350 degrees.
Melt 4 TBSP butter and mix in 1 tsp vanilla.  Simply spread melted butter/vanilla mixture on top of some flour tortillas and sprinkle some cinnamon sugar on top.  We liked it when we went a tad heavier on the cinnamon sugar than the ones we gave a light dusting.
Using a pizza cutter, cut tortillas into 8 wedges.  Place them (not touching each other) on an ungreased baking sheet (cinnamon sugar side up) and bake for  10-12 minutes.  Keep an eye on them so they don't burn!  Remove from baking sheet and put on a cooling rack.  Repeat with remaining tortillas.
These are AWESOME just eaten as a snack as well.

This recipe has been linked up at:
Simply Sweet Home
This Chick Cooks
Eat at Home

Eton Mess, aka our new favorite dessert

I have made this dish at least 10 times since Brandi, aka The Country Cook, first posted about it.  That is 10 times BEFORE I got a picture of it because the thought of not digging in immediately was ludicrious.  This simple dish is simply amazing.  Who doesn't love strawberries and cream?  Now add in the sweet delicate crunch of meringues, and you have a spectacular experience. 
I have tweaked some of the measurements based on personal prefernces, but it is more or less the same.
I hope you try it and love it as much as we have!

Eton Mess
Recipe adapted from:  The Country Cook

For the whipped cream:

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 TBSP powdered sugar (more or less to taste)

Strawberries:

• 1 pound fresh strawberries
• 2 TBSP granulated white sugar (more or less to taste)

• 7-8 Meringue Cookies.  I use the Vanilla Meringues from Trader Joes, but use what you like or make your own, see recipe below.

Wash and slice strawberries placing them in a bowl.  Remove about 1/3 of them and process in food procesor or blender to make a chunky puree.  Add puree and sugar to sliced strawberries. 
Meanwhile, in a cold bowl using cold beaters, beat whipping cream until soft peaks start to form.  Add vanilla and desired amount of powdered sugar and continue beating until stiff peaks form.  Don't go too long though, or you will get butter ;)
Gently, but throughly, fold the strawberry mixutre into the whipped cream.  Break up meringue cookies into smaller bite-sized chunks and carefully fold in as well.  Serve immediately. 

Meringue Cookies
Recipe Source:  Joy of Baking (video tutorial also avaiable by clicking the link)

• 3 large egg whites (3 ounces or 90 grams)
• 1/4 teaspoon cream of tartar
• 3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 teaspoon pure vanilla extract

Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.
Makes about 10 - 2 1/2 inch (6 cm) meringues

This recipe has been linked at:
This Chick Cooks
Simply Sweet Home
Tidy Mom
Country Cooks Across America

Go Green Smoothie for Earth Day

This smoothie goes by many names in our house:
Monster Smoothie
Shrek Juice
Nickelodean Slime
Today, we are dubbing it Go Green Smoothie for Earth Day!
This is such a GREAT and HEALTHY smoothie.  My kiddos absolutely LOVE it and they have no clue what gives it it's lovely green color, because you CANNOT taste it!  Trust me!  Make it, but don't tell your kiddos, and you can pat yourself on the back knowing you got them to eat a serving of spinach for breakfast! 

Go Green Smoothie

• 1 cup milk - your choice regular, skim, Almond, Coconut, Rice, or Soy...sweetened or not, vanilla or plain.
• 1 banana - I like to use frozen, but use what you have
• 1 cup pineapple*
• 1/2 cup mango*
• 1 large handful baby spinach leaves
• 1/2 cup ice

optional:

• 1 TBSP Agave Syrup, or other sweetner, if desired
• 1-2 TBSP Vanilla or Italian Sweet Cream non-dairy creamer.  I like the creaminess this lends to any smoothie
• 1 TBSP physillium husks or flax seed for an added boost

In a blender, combine milk, banana, pineapple and mango.  Blend until smooth and creamy.  Add spinach leaves and continue to process until smooth.  Add ice and any or all optional ingredients.  Blend again.  ENJOY!

*Note:
I have swapped out the pineapple/mango for strawberries or blueberries.  They both taste just as fabulous, just remember it will change the color from the vibrant green!

This recipe has been linked up at:
Teaching Your Middle Schooler
Tide Mom
Simply Sweet Home
Mommy's Kitchen

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
WOOT WOOT!!!
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.
 

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick butter), at room temperature
• 10 maraschino cherries, steams removed 
• 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.

Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

Strawberry Chicken Salad

The lovely Holly from Life as a Lofthouse posted this salad a few days ago and I couldn't WAIT to try it.  So, I did. 
Then, I couldn't WAIT to share it with you. 
So, I am. 
This super simple salad was a total home run with the whole family.
As in, once our plates were clean, we were looking around for more.
As in, I contemplated using the rest of the strawberries I had to make this salad again instead of using them for strawberry shortcake like I promised the kiddos. 
ALSO, since you guys overwhelmingly liked the idea of nutrtional information on my recipes, make sure to check out the "Food Facts" at the end of the post.

Strawberry Chicken Salad
Recipe slightly adapted from:  Life as a Lofthouse 

• 1 - 2 TBSP Coconut Oil, (you could use Extra Virgin Olive Oil)
• 3 boneless, skinless chicken breasts, pounded thin (about 1/4"- 1/2") and even
• salt and lemon pepper to taste
• 1 10-ounce bag chopped Romaine Lettuce
• 12 large strawberries, sliced
• 4 TBSP sliced, toasted almonds.  I used Almond Accent's brand.
• 1 large green onion, sliced
• 1/2 cup Poppy Seed Salad Dressing.  I used the Brianna's brand.
• 1/4 cup Light Raspberry Vinaigrette.  I used the Kraft brand.

Brush a grill pan over medium-high heat with oil.  Season flattened chicken breast with salt and lemon pepper on both sides.  Add to pan and grill until cooked through, about 2-3 minutes on each side.  When cooked thoroughly, remove to plate.  Once cooled to touch, chop into bite sized pieces.
Meanwhile, in a small bowl, mix together the Poppy Seed Dressing and the Raspberry Vinaigrette.
Divide the lettuce between 4 plates.  Divide and layer chicken, strawberries, green onions, and almonds between the 4 plates.  Top with 2 TBSP salad dressing.  ENJOY!

FOOD FACTS
Per serving with specific brands and measurements:

• Calories:  357
• Total Fat:  14g
• Total Carbs:  16g
• Total Fiber:  3.8g
• Protein:  36.7g

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Crazy Domestic
Mommy's Kitchen
Nikki's Knifty Knacks
Eat at Home Cooks
Eat at Home

Cinnapple Baked Oatmeal

My kiddos do not like oatmeal.  I think it is a texture thing...we are all big on texture 'round here.  But we all know how stinkin' healthy oatmeal is for us.  This was a quandary for me until I experimented, tweaked, and re-tweaked all the recipes floating around for baked oatmeal and came up with this bad boy!
Tonight, for dessert, my kiddos requested this baked oatmeal.  OATMEAL FOR DESSERT!!!  I love it! 
I have created this form of baked oatmeal and added in lots-o-sneaky, healthy ingredients, cut down the sugar by a lot, as well as eliminated regular oil or butter.  I have a feeling you will be seeing lots-o-varieties of baked oatmeal in the coming months because the possibilities and combinations are endless!
Whether it is for breakfast, snack, or dessert, you can feel good about putting this into your families bellies.

Apple Cinnamon Baked Oatmeal

• 3 cups oatmeal
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup ground flax
• 2 tsp cinnamon
• pinch nutmeg
• 2 TBSP Agave Syrup (you could use real maple syrup as well)
• 2 tsp vanilla
• 3/4 cup milk
• 1/4 cup vanilla yogurt
• 1/4 cup applesauce
• 2 eggs, slightly beaten
• 1/4 cup melted coconut oil....this stuff is miracle oil!
• 1 cup finely diced, peeled apple...about 1 large or 2 small

Preheat oven to 350 degrees and spray a 8x8 square baking pan with non-stick spray.
In a medium bowl, combine oatmeal, baking powder, salt, ground flax, cinnamon and nutmeg. 
In a separate small bowl, combine Agave syrup, vanilla, milk, yogurt, eggs, and applesauce.
Pour melted coconut oil into dry mixture and stir.  Add rest of wet ingredients, stir to combine.  Fold in diced apple.  Pour batter into prepared baking dish and bake for 30-35 minutes.  You can eat it like a piece of cake, or break up a piece in a bowl and splash some milk on top.  ENJOY!!!

This recipe was linked at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen

Apple Stacks

I would normally be rejoicing with the masses about today being Friday.  However, today it is a bitter sweet statement.  T-minus-3 days until the move!  Today is the big, final push to get everything else packed.  My goal is to have Saturday and Sunday be dedicated to breaking down furniture and getting EVERYTHING downstairs and by the doors so Monday morning, it is simply a matter of loading the truck.  I have stayed on task following my list pretty good so far.  Did I mention that I am a Virgo??  Lists are my friends, lol!  However, today is the packing day I have been dreading....closets.  UGH!  We have a Harry Potter like closet under the stairs that has become the black hole for random crap that you have no idea what to do with.  Everything from our drum set for Guitar Hero World Tour, to the crystals we mined on our trip to Asheville, the "craft box", to my Dad's old trumpet.
Enough about moving!  I just felt the need to be a tad longer in my story since this "recipe" I am sharing today is silly short.
I saw this recipe on the Earth Fare website and thought it was insanely adorable.  Simple and a perfect afternoon snack.  If you aren't into the whole peanut butter and apple combo, you could always use caramel apple dip as well.  The toppings are completely versatile so use what ever you like!

Ingredients:

• 2 different colored apples, cored and cut into 3/4" slices
• fresh lemon juice
• 1/3 cup peanut butter or almond butter
• 2 tbsp of each topping: trail mix, raisins, banana slices, granola, cereal, etc.  I used raisins, chocolate Cheerios, and chocolate covered sunflower seeds 
• Pretzel rod

Core the apples and cut into 3/4" slices and sprinkle with lemon juice. (The lemon juice will prevent the apples from turning brown).
Spread the peanut butter onto each slice, covering the white part.
After all slices are covered with peanut butter, take bottom slice and sprinkle with desired topping. Take the next apple slice and stack it on top. Make sure you are alternating apple colors. Sprinkle this slice with another topping. The idea is to create layers of apple slices with toppings in between so they stack on top of one another.
Once you stack all layers on top of one another, the stacked slices will create a whole apple, like when you started.
Take a small amount of peanut butter and fill the middle part where the stem used to be.
Insert pretzel rod into the middle hole. This will create your new "stem".
Enjoy!

This recipe has been linked at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Ultimate Carrot Cake

We have started our crazed birthday celebration month.  It all starts with my Hubby's birthday, then a week later, Kiddo D, then 8 days later, Kiddo A, ending with mine 4 days after that.  We get about a 6 1/2 week break before Kiddo B has her birthday on Halloween, then BLAM, it is the holidays!  OK, just started to stress myself out a bit.  We had Kiddo D's birthday celebration early before he went back to his Mom's for the school year, and he requested Carrot Cake.  I share with you the most AMAZING Ultimate Carrot Cake!
Go forth and make this! Seriously, WOW!
Ingredients:

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3 cups grated carrots (grated on large side of grater...otherwise you get mush)
• 8 ounce can crushed pineapple, drained and squeezed so you get as much juice out as you can

     FROSTING:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3-3 1/2 cups confectioners' sugar, depending how sweet you like you frosting
• 1 tsp vanilla extract
• 1 cup toasted, chopped pecans.  To take it over the top, use SPICED PECANS (recipe below)

Preheat oven to 350 degrees.  Spray a 9x13" pan with non-stick spray.
In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar, and  3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots and pineapple. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake and top with toasted pecans.

*****Spiced Pecans*****
This makes more than you need, but once you try them, you won't care!  These FABULOUS gems go in every Christmas goodie basket I make!
Beat one egg white and 1 TBSP vanilla together until frothy.  Stir in one pound of pecan halves into the mixture.  Stir to coat.
In another bowl, mix 1 cup sugar, 1 tsp salt, 2 tsp cinnamon, and 1 tsp pumpkin pie spice.  Pour sugar mixture into moistened pecans.  Thoroughly mix so that pecans are well coated with sugar and spice combination.
Spread on large cookie sheet and bake at 275 degrees for 45 minutes, stirring every 15 minutes. 
I apologize in advance for introducing this Pecan Crack into you life.

This recipe has been linked up to:
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck

New-Dorf Salad

A couple weeks ago, I did my weekly shopping.  As I am sure I have told you before, I do my menu planning on Thursday night or Friday morning.  I then pack all 3 kiddos into the Mom's Limo, aka mini van, and head out to Costco, Trader Joe's, and then Super Target.  Well this particular Friday, like most days so far this summer, it was about a zillion degrees....with heat index, a zillion and fifty.  Luckily (or not) it takes about 20 minutes to go to Costco, which is enough time for the oven of a car to get nice and cooled down.  The time it took me to help the kiddos out of the car, walk to the front door, rummage through my wallet to find my Costco card, get Kiddo A into a cart, we were literally dripping and disgusting.  UGH! 
As we were working the sample tables, hoping and praying for ice cream or popsicles, this version of a Waldof Salad was being sampled.  Now, let me just say, I have never had a classic Waldorf Salad.  I am allergic to walnuts, and pretty much the thought of putting a mayonnaise-y type dressing over fruit makes me want to hurl.  So, I turned my nose up and kept the vomit at bay.  Now, as a side note, we have seen this particular sample guy at work...he could sell ice in a snowstorm.  At Easter, this same guy was hawking Red Velvet Cake shouting at the top of his lungs that it was "Jesus birthday cake".  So, when he started shouting it was "fresh apples, grapes, celery, yogurt, almonds, and cranberries", it peaked my interest.  I double checked with him there were no walnuts in it, and took a bite.  Holy refreshing salad Batman!  It was FABULOUS!!!  I immediately picked up a container and continued to do my shopping.  While waiting in the massive line, I started to read the ingredients on the label and it literally said:  "Apples, Red Grapes, Celery, Dried Cranberries, Sliced Almonds, Vanilla Yogurt".  Then I caught a glimpse of the $10 price tag.  I promptly put it back and added a few items to my list, came home and made this.  Kiddos raved about it, the Hubby and I could not stop eating it.  Do yourself a favor and try this.  It is simple, refreshing, and spectacular!

Ingredients:

• 3 stalks celery, diced
• 2 apples, diced with skin on.  I used Golden Delicious, but use what you like.
• 2 cups seedless red grapes
• 1 cup Craisins
• 1 cup sliced toasted almonds.  I recommend using the Almond Accents brand.
• 1 cup Vanilla flavored yogurt.

In a medium bowl, add diced celery, apples, grapes, and Craisins.  Stir in the Vanilla Yogurt, coating everything.  Add almonds and stir to coat some more.  Serve immediately.

This recipe is linked up at:
Simply Sweet Home - Friday Favorites
Tidy Mom - I'm Lovin' It
Mommy's Kitchen - Sunday Potluck
This Chick Cooks
Eat at Home

Nirvana In A Bowl

So, as I told you Monday, my July 4th food plans went a little awry.  One thing that was safe from the Murphy's Law running rampant in our house that day was the fruity salad I prepared the night before.  So, it was delightfully perfect!  I am a sucker for fruity, cool whip-y type salads and this one lived up to it's name for me...Nirvana In A Bowl....or as the ever adorable Kiddo C called it as she was shoveling it into her sweet little mouth, "Myyyy Preccioouuusss" in a very creepy Gollum-esk voice.  The great thing about this recipe is you can totally change around the fruit/jello flavors as the mood strikes.  For this go-round, we did Mandarin Oranges but I have heard raspberry is perfectly delightful.  Try this great dish as a wonderful cool down option!

• 1 package Cook And Serve Tapioca Pudding, 3 oz size
• 1 package Cook And Serve Vanilla Pudding, 3 oz size
• 1 package Orange Jello (or flavor of choice), 3 oz size
• 3 cups water
• 1 container Cool Whip Topping, 8 oz size
• 2 cans Mandarin Oranges (or your fruit of choice)

Pour the three dry boxes of pudding and jello into a medium saucepan. Add the three cups of water and stir until mixture is dissolved. Bring to a boil and let boil a full minute.

Pour into a large bowl and let it set up in the fridge overnight. It needs to be very well set. When ready to serve, stir up the mixture a bit to loosen it up. Add 8 ounces of cool whip and mix together until pretty well blended. There will be small lumps from the tapioca. Don’t try to stir these out. Finally, add the fruit of choice and fold in carefully. Try not to lick the bowl!


Recipe Source:  Tasty Kitchen member MerryweatherMama
This recipe was linked up at:
Mommy's Kitchen Sunday Potluck
This Chick Cooks