Frog Eye Salad

Submitted by Stacey McQueen

This is my sister-in-law's recipe. It's not too sweet--just right.
You can never stop going back for more!

Ingredients:

3/4 cup sugar

1 Tablespoon flour

1/2 teaspoon salt

2/3 cup pineapple juice

1 egg, beaten

1 teaspoon lemon juice

1 cup Acini di Pepe Pasta

2 (11 ounce) cans mandarin oranges, drained

1 (20 ounce) can chunk pineapples, drained

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) carton whipped topping

1 cup miniature marshmallows

Directions:

In a small saucepan, mix sugar, flour, and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside and cool.

Cook Acini di Pepe according to package directions.

Combine cooked mixture with Acini di Pepe. Cover. Place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least 1 hour before serving.

Printable Version

Pumpkin Scones

Submitted by Julie Twitchell

I found this recipe on brown eyed baker this week. I really like scones so I decided to give it a try. This is a very easy recipe and my kids loved it. They are fighting over who gets the leftovers for breakfast :)

• 2 Cups all purpose flour
• 7 TB sugar
• 1 TB baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 6 TB cold butter
• 1/2 Cup canned pumpkin
• 3 TB half and half
• 1 large egg

Glaze

1 Cup powdered sugar

2 TB milk

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl.. Use a fork or pastry blender to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle, about 3 times as long as wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread glaze over the top of each scone.

French Bread Rolls

Submitted by Julie Twitchell

I found this recipe on Mommy's Kitchen. I have been thinking about making them for a week. I needed some kind of bread to go with our Sunday dinner of roast beef, mashed potatoes and carrots. So I decided to give these a chance. Result--wonderful. My kids were fighting over the rolls. We had one left over and one son asked if he could have it for breakfast this morning. The other boys were upset and they asked me to make more for dinner tonight. They really do taste like french bread. I might try making a loaf and rolls this time. What a great recipe!

Oh I almost forgot, on Mommy's Kitchen, she has a YouTube video showing how to easily shape your dough into perfectly round rolls. It was very helpful.

• 1 1/2 Cup warm water (110 degrees F)
• 1 TB active dry yeast
• 2 TB white sugar
• 2 TB vegetable oil
• 1 1/4 tsp. salt
• 4 Cups bread flour (you can do half white and half wheat)

In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. (I ended up using only 3 1/2 Cups of flour). Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (I left the dough in my Kitchen Aid, using the dough hook, kneaded for 8 minutes) Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp clothe, and let rise in a warm place until doubled in volume, about 1 hour. Punch dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 18-20 minutes or until golden brown.

**After forming the rolls they could easily be flash frozen to use another day. This is done by placing the shaped rolls, that you are not going to bake, on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes. Remove and place each roll into a large Ziploc bag. Label and date. To use rolls, remove from freezer and let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.