Peppering you with the good things in life!
As the weather warms, grills are firing up all over the place. But maybe you are tired of the same old grill recipes. Add something new. Try this spiced up juicy version of a classic. Cheddar Burgers 2 lbs. ground beef 1 T Worcestershire sauce …
Springtime always brings me to exploring new flavor combinations as well as stepping up old favorites. For some reason, lemons always make me think of spring and rosemary is the perfect match with lemons. So when it was time to plan for Easter Dinner, I …
This Jello salad is so easy and light making it a great addition to any Springtime luncheon. This recipe can be made up to two days ahead of time and refrigerated until ready to use.
Frog Eye Salad
1 recipe of tapioca pudding
2 recipes of Jello (flavors of your choice), small box.
1 can of crushed pineapple, drained
1 regular container of Cool Whip
Make the tapioca pudding according to the recipe on the box.
Make the Jello according to the recipe on the box but instead of adding 2 cups of cold water, only add 1 1/2 (this is for two boxes of Jello, if using one box of Jello, only add 3/4 cup of cold water). Allow the Jello to set to a soft set. (I used one small box of orange and one small box of mango).
Drain the pineapple.
In a large bowl, add the tapioca and Jello. Carefully fold together until almost blended. Add the pineapple and Cool Whip and fold together until blended. Refrigerate for 2 hours or until ready to serve.