If you've come here looking for a daily dose of crazy, you've come to the right place.
Chaos Is My Friend
It’s time for another edition of Works For Me Wednesday and funny thing is I can’t think of one single thing at this minute that works for me because it is 8:18am on Tuesday morning (can you say overachiever?) and Tom and Jerry is blaring on the television so that Alex can get his fix before pre-school.
It is impossible for me to understand how a mouse and a cat WHO NEVER EVER TALK FOR GOODNESS SAKES can be entertaining, but I’m tellin’ ya, our boys giggle like crazy people when they watch it. It’s thirty minutes of total chaos and so I guess that’s where the appeal comes from. Because a seven-year-old and a four-year-old are all about the chaos.
And speaking of choas, that reminds me of my kitchen.
Because me + the stove + a recipe = Chaos
Or something like that.
Unless it’s a recipe like the one I’m getting ready to share.
A recipe that works for me, because as you may recall there are three requirements when preparing a recipe.
- Quick
- Easy
- Fool Proof
So, with that in mind, here’s a recipe that works for me.
Wait, did I mention the chaos?
Because that’s exactly what I just experiencing while looking for the recipe. I have a handy dandy Longaberger recipe basket, but sadly, and with shame, I have to admit there are no letter dividers, so my recipes are scattered about all willy nilly probably in order of their frequency of preparedness. Anyway, the Glace Fruit Salad recipe was stuck somewhere between the chicken pot pie that I’ve only prepared once and my macaroni salad recipe that I prepare oh so often, because it is yummy and everyone loves it. So, with that being said, I suppose my recipe basket is in need of some organization.
You will start with these few ingredients…. and I’m hoping you can see the bananas in the background.
Glace’ Fruit Salad
INGREDIENTS
1 – 20 ounce Can of Pineapple Chunks in Heave Syrup (Drain and reserve syrup)
1- 15 ounce Can Mandarin Orange (Drained)
2 Bananas (sliced)
Maraschino Cherries
1 small box of Vanilla Instant Pudding
1 Tsp. Rum Extract (cause that’s how we roll around here!)
Mix pudding, pineapple syrup, and rum extract until well blended, then gently fold in the fruit. I slice the cherries in half and just add enough to give the fruit some color. [That is when I don't forget to purchase the cherries].
If making your salad for several people, double the recipe.
[NOTE: If you are not serving the salad for a few hours, you should hold off on putting the bananas in, or else they will turn brown prematurely and your fruit salad will look more like rotten banana salad. Also, before taking a picture for the blog, you should probably wipe the top of the bowl so it looks a bit more appealing!]
It’s quick.
It’s easy.
And it’s [generally] fool proof.
And it works for me! Check out other things that might work for you over at We Are THAT Family who just returned from a life changing trip to Kenya.
Hi Julie! Nice to meet you too! My grandma used to make a very similar salad. I think she called it hawaiian fruit salad? Something like that. We use cook and serve vanilla pudding, which would probably bump it from your rotation. Not quite as easy. But SO SO yummy!! I may have to try your instant recipe. The rum is different. I bet that gives a flavor boost! My granny always added green grapes to hers. But I usually picked around them.
Oh – and we add pecans. Also very yummy and right there with the bananas, add right before serving to avoid sogginess.
Looks tasty! For some reason, I want it to have toasted coconut in it. Is that weird?
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If you cut up your bananas and soak them in the pineapple juice it will keep them from getting brown. This is a great tip.
Amber – thanks for the banana tip!
Looks yummy, Julie!
Yum yum gimme some! LOL That looks so tasty…methinks I will try it and take it to my next MOPS meeting.
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