RSS Feed

Category Archives: Fruit

Not my mother’s salad

caramel apples

This past Thanksgiving I made a salad I found on allrecipes called Taffy apple salad. It got RAVE reviews by kids and adults alike. So my mother having Christmas dinner at her house decided to make the same salad. So she reads through the recipe and thinks, well we have a few diet restrictions, I’ll leave out the marshmallows, and my dad likes cashews, so I’ll put those in instead of peanuts, and it is lacking color, so I’ll add som maraschino cherries for color. Then she decided that grandma’s Lemon Goop, would be better than the sauce made with the pineapple juice in the recipe.

At dinner, she asks my brother, “How do you like Laurie’s salad?”, he replies, “I don’t know, I haven’t tried it yet!”  This is a great salad made just the way it was written.  If you have have diet restrictions?  Don’t eat it.  It’s not for the faint of heart.

Taffy Apple Salad

1 20 ounce can of pineapple chunks

2 cups miniature marshmallows

1 1/2 cup white sugar

1 egg beaten

1 tbsp all-purpose flour

2 cups chopped red apples

2 cups raw spanish peanuts

1 8 ounce container frozen whipped topping thawed

  1. Drain pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into a bowl and refrigerate
  2. Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
  3. Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

Just Peachy


Last night I had a sweet tooth.  I hunted high and low for the hidden peanut butter cup, ice cream, a popsicle, ANYTHING!  And remembered the basket of peaches brought over by my realtor.  I grabbed a few, peeled the skin off, sliced them, and just sprinkled some Splenda over top.  They were delicious just like that, but I did as we used to do as kids and I poured some half and half on top, since I didn’t have any ice cream, and WOW were they ever delicious.  Simple, EASY, and tasty.  Don’t forget to get your fresh peaches before they are all gone.

Baked Balsamic Salmon with Fruit Salsa

Posted on

balsamic-salmon-001.jpgMango’s I have decided are only good from a tropical place fresh as fresh can be.  I purchased a mango to make a fruit salsa for the salmon in the freezer and was excited to pair the two dishes.  I chopped the mango into 1 inch cubes, grabbed one, popped it in my mouth and went ACKKK!  It was terrible.  So in the garbage it went.  Not the first time I have thrown a mango away.  So to the pantry I went, and grabbed a can of mixed fruit from Pacific Pride.  In it were pineapple, bananas, watermelon, peaches, and who knows what else.  I added a few fresh kiwis and came up with a yummy zesty fruit salsa.

Next I prepared the salmon with a Balsamic glaze that I reduced on the stove. Easy quick preparation for a flaky salmon with no mess. I served it along side wild rice with mushrooms with a splash of truffle oil to finish it off, and the fruit salsa.

Fruit Salsa

1 cup of your favorite seasonal or in my case a canned fruit with fresh added
3 Tbsp. Olive Oil
2 Tbsp fresh cilantro chopped
2 cloves of garlic, minced
1 green onion, chopped
1/4 red onion, chopped
1 jalapeno pepper, seeded and chopped
Juice of 1 lime or citrus fruit
salt and pepper to taste
sugar or splenda (if fruit is not sweet enough)

Combine salsa ingredients and refrigerate a few hours.   

Balsamic Salmon

4 salmon fillet’s
4 cloves Garlic
1 Tbsp. White Wine
1 Tbsp honey
1/3 cup balsamic Vinegar
4 tsp. Dijon mustard
salt and pepper
1 Tbsp. chopped fresh herbs  (oregano, basil, parsley, whatever your favorite is)

Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.

Spray sauce pan with cooking spray. Heat pan over medium heat and stir in garlic. Cook till soft, between 3-5 minututes. Mix wine, honey, balsamic vinegar, mustard, salt and pepper. Cook till reduced down and becomes thicker, about 5 minutes or so.

Arrange filets on baking sheet. Brush with balsamic glaze and sprinkle with fresh oregano.

Bake 10-14 minutes or till it becomes flaky with a fork. Remove from pan and serve.