Salads

Cookie Salad

~ lindy

Cookie Salad

*Vanilla Pudding, recipe below or 1 package Vanilla Jell-O Cook & Serve (3 ounce box makes 4 and 1/2 cups pudding)

*1 container 8 ounce Cool Whip, thawed in fridge

*5-6 Fudge Stripe Cookies, see link to recipe below or use store bought fudge stripe (broken in bite size pieces, more cookies for topping and decorating as desired)

*1 can 11 ounce Mandarin Oranges, drained (larger can if you really like mandarin oranges)

*1/2 cup Mini Marshmallows

Vanilla Pudding

*1/4 cup Sugar, plus 2 tablespoons

*3 tablespoons All- purpose Flour

*1/4 teaspoon Sea Salt or Kosher Salt

*3 Large Egg Yolks

*1 and 1/2 cups Heavy Whipping Cream or you could use canned Milk or Whole Milk, it won’t be as thick

*2 teaspoon Vanilla Extract

Directions:

In a sauce pan on medium-low heat and add sugar, flour and salt. Then whisk in the eggs and cream whisking constantly until it thickens. Then remove from heat and pour in a medium Pyrex bowl or heat safe bowl. Allow to cool to room almost room temperature and cover with plastic wrap, placing the plastic right on top of the pudding refrigerate until totally cooled.

Remove plastic wrap from pudding and fold in the cool whip. Then fold in cookie pieces, mandarin oranges and marshmallows, save some for topping as desired.

Pudding Recipe Source Food Network Molly Yey (I loved this recipe)

See Easter Fudge Stripe Cookies

See Easter Fudge Stripe Cookies for extra trecipe

Enjoy!

Lindy

Coleslaw

~ lindy

Coleslaw

*1/2 cup Avocado Mayonnaise

*1/3 cup Buttermilk

*1/3 cup Sugar

*2 tablespoons White Vinegar

*2 tablespoons Fresh Lemon Juice

*2 tablespoons minced White Onion

*Kosher Salt and Fresh Ground Black Pepper

*1 half a large Head Cabbage, chopped and pulsed in a food process 8 to 9 times

*1 cup Baby Carrots, shredded/chopped small in food processor

Note: This coleslaw is best made the night before and we’ll worth the wait!

Directions:

Combine by mixing together in a medium mixing bowl with lid, add to bowl the dressing ingredients: Mayonnaise, buttermilk, sugar, lemon juice, onion, salt and pepper. Then add the shredded cabbage and carrots toss until covered with the dressing. Refrigerate until ready to use but best overnight.

This is the closet recipe I’ve found to KFC’s.

Recipe source Food Network

Enjoy!

Lindy