Frog Eye Salad

This is a summertime favorite for my family. My husband and dad both love it. I like that this recipe makes a huge bowl full. I have never tried to half the recipe, there is never a need. What doesn’t get eaten the first round is divided up for anyone who wants it for lunch the next day! It’s perfect for potlucks and BBQs. The hard thing about this salad is that it has to be made in two steps with at least 8 hours between each. If you do the first part before bed, you can get up and finish in the morning.

What you need:

1 Box Acini de Pepe (You’ll find this in the pasta section)

3 cans Mandarin Oranges-drained

2 can Pineapple Tidbits-save the juice

1 can Crushed Pineapple-save the juice

1 Regular Size Cool Whip

10 Maraschino Cherries-halved Optional

1 c Mini Marshmallows (White or Colored)

1 c Sugar

2 T Flour

1 t Salt

1 ¾ c Pineapple Juice

2 Eggs-beaten

1 T Lemon Juice

• Drain juice from fruit. Remember to save the pineapple juice. Leave fruit in strainer and put in refrigerator. You want to drain as much juice from the fruit as possible. The juice makes the salad runny.
• Cook pasta according to package directions
• Drain, put in large bowl and set aside
• Mix sugar, flour and salt
• Gradually add eggs and pineapple juice
• Cook on medium heat until thick almost like pudding
• Stir in lemon juice
• Mix sauce and pasta together. Refrigerate covered overnight, at least 8 hours.
• Stir in Cool Whip, fruit and marshmallows. Mix until well combined.

Father's Week: Pizza on the Grill

For Father's Day my family will be doing some barbecuing as I am sure many of you will. I came across this pizza on the grill recipe, and I was excited to try it out. I was thrilled with the results!


I thought it would be really fun to have a pizza bar for Father's Day. You can have a whole table filled with different toppings that everyone can put on their own pizza.


Here are a few changes to the recipe as well as my suggestions and things that worked for me.

Make the Dough

4 1/2 cups of flour 
1 tablespoon honey
1 tablespoon oil
1 cup warm water
1 tablespoon yeast

• Put your yeast and warm water in a cup and put it to the side and let the yeast dissolve while you are getting your bowl and ingredients out.
• Combined honey, oil, and water/ yeast mixture and mix together. Add flour and mix or knead for 3-5 minutes.
• The recipe calls for 3-5 cups of flour. I made it once using 4 cups and it tasted great but when I used 4 1/2 it made the dough more stiff and it didn't stick to things as much while you are moving it around.
• Separate the dough into 8 balls. Use your hands to flatten and make a round pizza that is 1/4 inch thick. Mine turned out to be 6-8 inch across.
  

Barbecue the Pizza

• Warm up your barbeque so it is a medium-high temperature. 
• Place the dough onto the barbecue and let it cook for 2 minutes or until brown and puffy. 
• Take the dough off the grill and place it on a cookie sheet the cooked side facing up.
• Add your own toppings.
• Place back onto the grill for another 5 minutes or until bottom side is brown and cheese is melted.

I made a barbecue chicken pizza and it was wonderful! If you are having a pizza bar the toppings are endless; pepperoni, onions, mushrooms, pineapple, tomatoes, bacon, the list keeps going.


Do you want more barbecuing ideas? On Wednesday Erica will be giving us a few tips on grilling corn! I can't wait to see what she will be sharing!!