Tag: marshmallows

Grammy Salad

When I was growing up, on every holiday table, you were sure to find a congealed salad or a salad of some sort with cream cheese, whipped topping, and fruit, maybe even some Jello. Even as a child, it was always slightly odd that the big bowl of “salad” was right there beside the dressing and green beans. Who was I to tell the adults they were doing it wrong? It was an excuse to eat dessert first, in my opinion.

It seems the popularity of the salads has faded somewhat over the years. There is one, however, that I still love, and Wes could eat the entire bowl by himself if I did not insist on some of it myself.  That salad is what we call Grammy Salad.

My mom, aka Grammy, has made this salad as long as I can remember. Wes has been eating it his entire life and expects to see it on holidays. As it turns out, he and Ashley will be with her family for the big meal on Thursday. However, you better believe this delicious salad will be on my holiday table. Right there beside the dressing and green beans! If Wes is lucky, I will save him a little.

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Grammy Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 (8-oz.) package cream cheese softened
  • 1 (12-oz.) container Cool Whip thawed
  • 1 (10-oz.) jar maraschino cherries drained, reserving liquid, halved
  • 1 (8-oz.) can crushed pineapple drained
  • 1 (10-oz.) bag mini marshmallows
  • 1 cup chopped pecans

Instructions

  • Beat softened cream cheese with an electric mixer.
  • Add Cool Whip and blend.
  • Stir in cherries, pineapple, marshmallows and pecans.
  • Add a tablespoon or so of reserved cherry juice, if desired. (Just enough to turn the salad pink.)
  • Serve right away, or refrigerate until serving. Store in airtight container.

Notes

*You can substitute frozen sweetened sliced strawberries for the cherries.  Thaw and drain, reserving the liquid, and use as you would the cherries.  

Rice Krispie Treats

rice krispy treats 2

 

 

 

I have a feeling that I know what most of you are thinking right now. “Why Rice Krispie treats?” I mean, we all know the recipe is right there on the box, right? Yes, it is. However, this recipe is slightly different. This recipe is a Pioneer Woman recipe and my very favorite. Such simple changes, but I love how the pinch of salt wakes up the flavors, and I like adding just a few miniature marshmallows at the end. The original recipe calls for one bag of miniature marshmallows, but that is too many in my opinion, I usually throw in about 2 cups. Add the amount that makes you happy!

I used molds that I have had since my children were small to make the bats and pumpkins. Wes and Savannah stood on chairs beside me in the kitchen making dozens of these through the years. We made them for school parties, subdivision parties, and friends. They are still adorable and making these, alone in my kitchen, while the kids are off in college, brought back sweet memories.

Rice Krispie Treats
 
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Ingredients
  • 4 tbsp. butter, plus more for greasing pan (if using molds spray with nonstick cooking spray
  • 1 (10-oz.) bag marshmallows
  • ¼ tsp. salt
  • 6 c. Rice Krispies cereal
  • ½ bag miniature marshmallows
  • Sprinkles, to decorate, if desired
Instructions
  1. Grease a 9 x 13-inch pan with butter.
  2. In a large pot, melt the butter. Stir in the regular marshmallows until they are melted. Stir in the salt. Remove from the heat and add the cereal, folding gently until well combined. Add the miniature marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with sprinkles.
  3. Cool completely and cut into squares.
Notes
If using molds, spray your hands with nonstick cooking spray. Grab a handful of the mixture and gently press into the molds. Turn out onto wax paper immediately. Let air dry.

 

 

Patriotic Frozen Delight

2015Jun29_6184 copy

If you are like me, you want to do the Fourth of July cookout. However, there’s nothing less appealing that being stuck in the hot kitchen! Especially if this fourth is as hot as a few days these past couple of weeks.

I plan to make it easy on myself this year. I will prepare the sides salads at night when it’s cooler. Then we will throw some corn on the grill with the burgers and for dessert, I plan to make this refreshing berry treat. There’s no baking, and you can mix it up in a matter of minutes. It’s cool, refreshing and delicious! The strawberries and blueberries will look perfectly patriotic but for occasions in the future, try other fresh fruits instead.

 

Patriotic Frozen Delight
 
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Ingredients
  • 1 (14-oz.) can sweetened condensed milk
  • ⅓ c. fresh lemon juice
  • 2 tsp. grated lemon peel
  • 2 c. vanilla yogurt
  • 2 c. miniature marshmallows
  • ½ c. chopped pecans
  • 1 c. sliced fresh strawberries
  • 1 c. fresh blueberries
Instructions
  1. In a bowl, whisk together sweetened condensed milk, lemon juice, lemon peel, and yogurt. Stir in marshmallows and pecans.
  2. Spread half of the mixture in an ungreased 8 x 8-inch square dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries.
  3. Cover and freeze. Remove from freezer 15 to 20 minutes before serving.