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ACINI DI PEPE FRUIT SALAD

PEPE This is another one of my favorite summer salads. It's cold and refreshing! I love when it is at the party, and I can enjoy just a scoop of it. This makes for a large crowd. It also keeps well and is good for lunch or a treat the next day! This is usually a kid favorite. Make it ahead of time so it has plenty of time to chill! XOXOXOXOXO

ACINI DI PEPE FRUIT SALAD

  • 2 cups uncooked acini di pepe pasta
  • 3 eggs yolks (beaten)
  • 1 3/4 cups pineapple juice
  • 1 cup sugar
  • 3 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 8oz container frozen whipped topping, thawed
  • 1 14oz can crushed pineapple, drained
  • 1 20oz can pineapple tidbits, drained
  • 4 to 5 cups mini marshmallows
  • 2 11oz cans mandarin oranges, drained
  1. Cook the pasta according to package directions; do not overcook.
  2. Meanwhile, whisk the egg yolks, pineapple juice, sugar, flour, and salt in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thickened.
  3. Drain the cooked pasta and put it in a medium bowl. Pour the egg mixture into the pasta and stir until well-mixed. Cover and refrigerate six to eight hours.
  4. Fold in the whipped topping to loosen the chilled pasta mixture. Then fold in the pineapple and marshmallows. Gently fold in the oranges last to avoid breaking them up.

CLASSIC AMERICAN POTATO SALAD

CLASSIC AMERICAN POTATO SALAD

POT unnamed
Today we are getting ready for Father's Day. I'm so happy the sun is out and we can BBQ!!! My husband has been enjoying my potato salad for YEARS. It might be his FAVORITE recipe in my book. If your looking for a classic potato salad this year this is a great and easy one to try! We will be sharing the chicken and Pepe salad this week as well.. XOXO

CLASSIC AMERICAN POTATO SALAD

  • Salad:
  • 5 medium russet potato
  • 6 eggs
  • 2 celery ribs (finely chopped)
  • 1 small sweet pickle (finely chopped)
  • 1/3 cup chopped onion (optional)
  • Dressing:
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoon sugar
  • 1 1/2 teaspoon sweet pickle juice
  • 1 teaspoon cider vinegar
  • Salt and pepper
  • Paprika
  1. Scrub the potatoes and put them in a large pot with water to cover. Cover the pot and bring to a boil. Remove the lid and decrease the heat, keeping the water boiling. Cook about 30 minutes or until the potatoes fall apart when pricked with a fork. Drain and let stand until the potatoes are cool enough to handle.
  2. Meanwhile, place the eggs in a saucepan with enough cold water to cover. Bring to a boil over high heat. Decrease the heat to just below simmering, cover, and cook 15 minutes. Immediately drain the eggs and run cold water over them to stop cooking. Add ice cubes to cool the eggs quickly.
  3. Peel potatoes and dice them into a large bowl. Peel and chop the eggs and add to the potatoes. Add the celery, pickle, and onion, if using.
  4. In a small bowl, mix the mayonnaise, mustard, sugar, pickle juice, and vinegar. Spoon into the potato mixture and combine. Season generously with salt and pepper to taste. Lightly sprinkle on the paprika. Cover and refrigerate at least 2 hours before serving.

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