Spring is one of my favorite times of the year. I love when the flowers start to bloom and the weather starts to get warmer. I especially love when I get to spend time with my family and gather around a table of tasty food and enjoy each other’s company.
I love traditions. Easter holds a lot of tradition in my family. My family has always dyed eggs and then done Easter egg hunts. We always serve ham and potatoes and consume more deviled eggs than any human ever should. Another tradition at our house is Frog Eye Salad, a sweet, refreshing salad perfect for any holiday (and NO, it doesn’t actually contain any frog eyes!!)
Since Easter at my house always revolves around food, I wanted to share some of my favorite holiday recipes!
Frog Eye Salad
1 cup sugar
2 Tbsp. flour
½ tsp. salt
2 ½ cups pineapple juice (use juice from canned chunks below)
2 beaten eggs
1 tsp. lemon juice
1 box Acini de Pepe pasta
2- 20 oz. can pineapple chunks, drained
2 cans mandarin oranges, drained
2-8 oz. tubs of cool whip
Add sugar, flour, salt to sauce pan; add juice and eggs.
Stir constantly over medium heat. Bring to boil and cook until thick. Remove from heat. Add lemon juice and cool.
In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again.
Stir pasta in with cooked mixture in bowl and refrigerate overnight.
Before serving add the fruit and cool whip.
1 dozen large eggs
1/3 cup mayonnaise
2 tsp. Dijon mustard
3 tbsp. dill pickle relish
1 tsp. garlic salt
Place eggs in a large saucepan. Cover eggs with at least an inch of water. Add a pinch of salt to the water. Bring to a boil. Cover and remove from heat. Let sit for 12-15 minutes. Drain hot water and run cold water over the eggs until cool enough to handle. Peel eggs.
Using a knife, slice the eggs in half lengthwise. Gently remove the yolks and place them in a separate bowl. Arrange the egg white halves on a platter.
Add the mayonnaise, mustard, relish, and salt to the yolks. Mix until smooth. Using a scoop, spoon or piping bag, add the yolk mixture back to the egg white halves. Sprinkle with paprika. Keep in refrigerator until ready to serve.