November 5, 2024

GCH: What’s on Your Plate? – Orange Salad

December 1, 2012 by

orange salad

No family get-together at my mom’s is complete without her orange salad. She’s been making it for years, and it has become one of those dishes we look forward to whenever we’re there for dinner. My daughter literally jumped up and down with excitement when I told her I was making it this week. She savored every single bite, and asked if she could have it for her fruit in her lunch yesterday. I’m not one to pack desserts in her lunch bag, but I thought I’d treat her this once. I hope you enjoy it as much as we do!

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Ingredients:

  • 3 oz. pkg. vanilla cook & serve pudding
  • 3 oz. pkg. tapioca cook & serve pudding
  • 3 oz. pkg. orange gelatin
  • 8 oz. tub Cool Whip
  • 15 oz. can mandarin oranges
  • 3 c. hot water
  • This recipe serves about 6 people.

Directions:

  1. Pour 3 cups of hot water into a medium saucepan.
  2. Empty the packages of vanilla and tapioca pudding, and orange gelatin into the saucepan. (Do NOT make according to the package instructions.) Turn the heat to medium-high and heat until boiling, stirring constantly.
  3. Once it starts boiling, continue to stir for about 30 seconds, then remove from heat. (The mixture will thicken as it heats, and will continue to thicken as it cools down.)
  4. Empty the mixture into a glass bowl. Cover and refrigerate overnight, or you can make it first thing in the morning and it will be ready to go by dinner time. My rule of thumb is an 8 hour cooling time.
  5. Once it is completely cooled, fold in the Cool Whip.
  6. Drain the juice/syrup from the mandarin oranges, then fold in the oranges, making sure everything is completely incorporated. os3
  7. Serve cold, and enjoy!

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH: What’s on Your Plate? – Strawberry-Rhubarb Dessert

November 24, 2012 by

This dessert is one of my most requested recipes of all time! I make it for family gatherings, Bible study groups, and parties, and my friends and family absolutely LOVE it. As a bonus, it’s simple to make, and tastes scrumptious whether it’s just out of the oven, or right out of the fridge two days later. Prepare to be amazed! *Disclaimer: Do not expect leftovers. In fact, you better stock up on plastic containers, because your friends will be wanting to take extra home with them. You’ve been warned.

Notes:

  • This is a sweet dessert. I oftentimes use Splenda in place of sugar, or 1/2 sugar & 1/2 Splenda.
  • The cake mix really makes this dessert extra special. I sometimes use 2 boxes of cake mix instead of one, and push the extra into the fruit. I use 2 – 2 1/4 sticks of butter when I do this.
  • This is great with vanilla ice cream in the summer.
  • I think it tastes best after it’s been left on the counter for one or two hours to cool, but it really is delicious no matter when you eat it!

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH: What’s on Your Plate? – Grape Salad

November 10, 2012 by

This is one of the easiest desserts you will ever make, and so delicious! My first experience with grape salad was this past summer when my sister-in-law made it for a family gathering, and I was hooked! She made it with red grapes, and I am definitely a green grape gal, so this recipe calls for green grapes. Whatever your preference, it is good stuff! After playing around with several variations of recipes, this is my go-to recipe. I’ve made it for family, friends, and Bible studies, and EVERYONE loves it, young and old!

Grape Salad

Ingredients:

  • 3 lbs. green grapes
  • 8 oz. container of light cream cheese
  • 8 oz. container of light sour cream
  • 1/2 c. white sugar
  • 3/4 tsp. pure vanilla extract
  • 1/2 c. light brown sugar
  • 1/2 c. pecan pieces

Directions:

1. Place grapes in a colander and rinse well. Empty into a bowl lined with paper towels to absorb excess water.

2. Empty the containers of light sour cream and light cream cheese into a mixing bowl. Add the white sugar and vanilla. Mix until combined and smooth. (hand mix or use a mixer)

3. Add grapes into the mixing bowl and fold until grapes are all coated.

4. Transfer to a serving bowl and sprinkle with brown sugar and pecans.


Tips:

  • Serve well-chilled.
  • Add more grapes if you prefer a lighter coating.
  • Walnuts are also good on this!

Praise God! Let’s eat! 

Shandy

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You can visit Shandy’s personal blog at aprons-n-pearls.blogspot.com

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