Pistachio Cake

Ingredients

For the cake:

• 1 box vanilla cake mix, (or white/yellow cake mix)
• 1 (3.4 oz) box instant pistachio pudding
• 3 eggs
• 1 cup oil
• 1 cup milk
• green food coloring optional

For the frosting:

• 1 (3.4 oz) box instant pistachio pudding
• 1/2 cup milk
• 1 (8 oz) tub frozen whipped topping (COOL WHIP), thawed

Instructions

To make the cake:

• Preheat oven to 350F degrees.
• Spray a 9 x 13 baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
• Mix those together until combined.
• Then add in eggs, oil and milk.
• Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.

To make frosting:

• Pour instant pistachio pudding mix into a mixing bowl.
• Add in 1/2 cup cold milk.
• Stir until combined.
• Now stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

Ambrosia Salad

Ambrosia Salad

This delicious Ambrosia Salad is so easy to make and always a big hit with kids and adults alike! Made in just one bowl, this classic dessert salad is the perfection addition to your next gathering!

 CourseDessert

 CuisineAmerican

 Keywordambrosia, ambrosia salad, dessert

 Prep Time5 minutes

 Total Time5 minutes

 Servings12 servings

 Calories234kcal

 AuthorTrish - Mom On Timeout

Ingredients

• 8 oz Cool Whip , lite is fine
• 1/2 cup sour cream , light is fine
• 11 oz mandarin oranges drained
• 20 oz crushed pineapple drained
• 10 oz maraschino cherries drained, halved, and patted dry
• 1 cup sweetened coconut flakes
• 2 cups miniature marshmallows
• 3/4 cup chopped nuts pecans, walnuts, cashews optional

Instructions

• Fold sour cream into Cool Whip in a large serving bowl.
• Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
• Serve immediately or refrigerate until serving.

Old-Fashioned Southern Spoon Bread

By Diana Rattray 

Updated 10/25/19

 The Spruce

• Total:45 mins
• Prep:15 mins
• Cook:30 mins
• Yield:6 portions (6 servings)

155 RATINGS

 14 COMMENTS

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Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847.

This is a simple recipe, but feel free add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped chile pepper or herbs.

Ingredients

• 3/4 cup cornmeal (stone or water ground, if possible)
• 1 teaspoon salt
• 1 cup boiling water
• 3 tablespoons melted butter
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder

Steps to Make It

1. Gather the ingredients.

   
2. Preheat the oven to 350 F.
3. Grease an 8-inch square baking dish or 1 1/2-quart casserole.

   
4. Combine cornmeal and salt in a mixing bowl (do not add the baking powder until step 7).

   
5. Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.

   
6. Whisk the milk into the cornmeal mixture.

   
7. In a small bowl, beat the eggs thoroughly. 

   
8. Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.

   
9. Turn the batter into the prepared baking dish.

   
10. Bake for about 35 minutes, or until set and lightly browned.

    
11. Serve the spoon bread hot with plenty of butter.

    

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