Pistachio Salad better know as “Green Stuff”

This is what my Oldest Grandgirl and her Aunt T calls the “Green Stuff.”

Green Stuff is a staple at  all our Thanksgiving and Christmas dinners. It is one of those dishes that you know your relative will always make, bring and share. Usually my PIC (other wise known as my sister in law) makes the Green Stuff. Because, being the awesome daughter that she is, she has been spending most of her free time with her dad in long term care after some major health issues, PIC was unable to make the Green Stuff!

It was so sweet that my Oldest Grandgirl came to the rescue! She volunteered to make the Green Stuff. Which just happens to be her favorite!!!

Anywho, this is the first, of I hope many, cooking post where my Grandgirls steal the show and make edible goodness in the kitchen. (as long as they wash their own dishes).

Here is what Oldest Grandgirls tells me she needs to make the legendary Green Stuff.

Two regular size cool whips, one regular size instant pistachio pudding, large can of crushed pineapple and  fruit flavored miniature marshmallows and if you like you can add some chopped pistachios or walnuts.

Drain the liquid from the pineapple.

Put the drained crushed pineapple in a bowl and add the cool whip.

Add in the pistachio pudding.

Add in the fruit flavored mini marshmallows.

Stir together!

That is all there is to making, “The Green Stuff!”


Oldest Grandgirl

Pistachio Salad

Recipe from PIC or Aunt T.


1 – 20 ounces can crushed pineapple, drained

2 – 8 ounce containers of cool whip

1 – 3 ounce box of instant pistachio pudding mix

3 cups of fruit flavored miniature marshmallows

1 cup of chopped pistachios or walnuts  (optional) We did not add extra nuts because we have some family who do not like a lot of nuts in their food. I think they are nuts…LOL


In a large bowl, add the drained pineapple, cool whip, pudding mix and the marshmallows. Stir until all the ingredients are combined. Cover and refrigerate until ready to serve. 


Other post you may enjoy:


Layered Mint Brownies     Chocolate Shortbread Brownies w/macaroon     Cracker Toffee



Strawberry Spinach Salad with Feta and Bacon

Are  you ready for a little warm weather?

I know I sure am.

Tonight, it is suppose to get below zero here in Mid Missouri. Creamy, steamy soup with hot rolls is perfect for those cold nights, except….when you are craving some summer salads. A new store opened up not far from here and they had these beautiful strawberries on sale. I could not resist buying a few packages. They looked like summer and even smelled like summer. I knew I had some left over spinach from when I made chicken and spinach enchiladas. In my summer starving mind, I thought, what better way to bring in a little summer into my kitchen, then by making some Strawberry Spinach Salad.

I did not have a couple of items for the salad. My Super Hero son volunteered to go to the store to pick them up for me. Only problem was, he did not know what feta cheese looked like and he did not have a clue where to find sesame seeds. After several phone calls and going to a different and bigger store, he was able to buy what I needed. I offered to buy him a mountain dew for his troubles. The Super Hero loves his mountain dew.

All was forgiven.

While I fried up some bacon cheeseburgers, I made this quick and easy recipe for Strawberry Spinach Salad. Oldest daughter who does not cook, myself and even Company enjoyed big bowls of this salad, with our burgers. It was just what the doctor ordered to bring a sunny smile to our faces. The Super Hero did not want to eat spinach salad. I think he was afraid he would turn into Popeye.

If you are missing summer and what to bring a little bite of strawberry sunshine into your kitchen, try this spinach salad. You will not be able to resist the sweet vinegar dressing, loaded with strawberries and bacon and topped with feta cheese and slivered almonds.

Here’s to warm weather : )

This is all you need to make this summer sensational salad (even in the winter.)


The first thing you will want to do, is make the dressing. You will need to measure out the olive oil and the vinegar. Pour the oil and vinegar into a bowl.


Next, you add in the Worcestershire sauce. The you add in the poppy and sesame seeds.


Now, add in the sugar and the  chopped onion and whisk everything together.


Pour the dressing into a blender and blend for 30 seconds. (I just used my little shake blender)  The dressing will emulsify, turning in a nice, rich dressing. You won’t even see the onion.

In a large bowl, put in your spinach and your sliced strawberries.

Now add your bacon and feta cheese. I saved a little to use as a garnish for later.

Now pour on some dressing. I only used half of my dressing. I thought that was plenty, but to each their own.

Lastly, stir the salad together. Top with remaining bacon and feta and some slivered almonds.

All you need now is a fork and a lock on the kitchen door (if you do not want to share). ; )

The sun will come out tomorrow……. : )



Here is the recipe:

Strawberry Spinach Salad with Feta and Bacon

10 cups of fresh spinach

1 pint strawberries, hulled and sliced

4 ounces feta cheese

1 cup of bacon bits (I fried bacon and crumbled it ahead of time)

1/2 cup of slivered almonds

Dressing Ingredients:

1/2 cup white vinegar

1/2 cup olive oil

1/2 cup sugar

1 tablespoons Worcestershire Sauce

2 tablespoons poppy seeds

2 tablespoons sesame seeds

3 tablespoons chopped onion


In a medium size bowl, whisk together the oil, vinegar, sugar, Worcestershire sauce, poppy seeds, sesame seeds, and chopped onion. Pour the dressing into a blender and blend for 30 seconds.

In a large bowl add the spinach, feta cheese, bacon and almonds. (I saved some bacon, feta and almonds for a garnish).

Pour on the desired amount of dressing. (I used about half of it, saving the rest for another salad)

Toss the salad and dressing together.

Garnish with the remaining bacon, feta and almonds.

Hope this salad chases those winter blahs away!


Other Posts you might enjoy.


Cornbread Salad                    Sausage Mushroom Stuffed Acorn  Squash                Blackberry Jam

Cornbread Salad

The first time I had ever heard of cornbread salad was when I went to my long time friend Barb’s house for her annual Brunch and Ornament Exchange. Barb always has the most fabulous food. You look at her table loaded down with all sorts of delectable treats and you just want to take the serving spoon and take a big bite out of everything.  A couple of years ago, I spied a different looking salad. Hesitantly, I asked what it was and was told…Cornbread Salad. I put a small scoop on my plate, made my way through the crowd….she has BIG parties….and tasted this strange looking concoction. I was in love after the first bite.

Today, one of our teachers at my school had his annual, “Beginning of School BBQ” for his students. I was lucking enough to be invited and decided to make this salad to share with fellow teachers and his students. They too, looked hesitantly as the salad….I was the first brave soul to take a scoop, (well, I was the first in line haha) after telling them what it was….they took a small bite….and as with me, it was love at first bite. I hope it will be with you too.



Cornbread Salad

1  8 1/2 ounce Box Jiffy mix (you can use another brand but I like the sweetness in this mix)

1 (1 ounce) package of dry ranch style dressing mix

1 cup sour cream

1 cup mayonnaise

1/2 cup chopped sweet red peppers

1/2 cup chopped sweet orange peppers

1/2 cup chopped onion

3 large tomatoes (I took the pulp and seeds out)

1  (16 ounce) pinto beans drained and rinse ( I have also used black beans and or kidney beans)

2 cups frozen sweet corn

2 cups grated cheddar cheese (I usually need a little more cause…well…I like cheese haha)

10 slices bacons that has been cooked till crispy and crumbled.


Bake the corn bread mix according to the package. Cool. Stir together the dry ranch dressing, mayonnaise and sour cream.  Dice the tomatoes, onions, red and orange peppers. In a large bowl combine the  peppers, tomatoes, onions, rinse and drained pinto beans and corn.  In a large glass bowl, (because you can see the pretty layers) start layering the salad. Layer half the cornbread on the bottom. Top with half the veggie mixture. On top of the the veggies, put half the cheese. On top of the cheese put half of the bacon. Now dollop half the dressing on top of the bacon. Repeat all the layers again. I always save a little (or use a little more bacon and cheese and cornbread) to garnish on top.

Can you see the layers? The one I made in this picture, I left all the vegetables and beans separated and layered them individually in the salad. Taste the same but just adds more layers.

Anyway you decided to make it, it will be a fabulous addition to your meal.

Tomatoes and Fresh Mozzarella Salad

The weather in Missouri has been so hot this summer! I am sad, but relieved, that I did not plant any tomato plants. Today, a good friend of mine, Carol, brought in fresh tomatoes from her garden to share at school.  Due to the weather, the tomatoes did not get very big. But, what they lacked in size, the made up in flavor. I came home from work and made this super easy salad to go with our dinner.

First, wash all tomatoes and slice each one in two or three slices.

I bought a 8 ounce container of fresh mozzarella just because it was cheaper than the fresh mozzarella balls. If  you prefer to use mozzarella balls and just cut them in half, no problem : ). I only used 4 ounces of the cheese.  I slice and cubed the mozzarella into bite size pieces and added them to the sliced tomatoes.

Next, I salted and peppered the salad to taste and squeezed in about 2 tablespoons organic basil I had in a tube. I would have used fresh, but I already had the fresh basil that you can buy in a tube….and well….I love to cook but I also like to use what I have in the fridge. Call me frugal….crazy….but I can tell you it still tasted delicious. If you have fresh basil, gently chopped 8 leaves of basil and add to the tomatoes and mozzarella.

Lastly, drizzle 2 tablespoons of olive oil over the salad.

Stir all the ingredients together and refrigerate until you are ready to serve.

The great thing about this recipe, is that you can add more cheese, less cheese, more basil, less basil….just drive your taste buds crazy!

So easy….so good!


Here is the complete recipe:

Tomatoes and Fresh Mozzarella Salad

2 heaping cups sliced ripe tomatoes

4 ounces fresh mozzarella cubed

salt and pepper to taste

2 tablespoons olive oil

2 tablespoons of basil that comes in tube or 8 fresh basil leaves

feel free to add 2 or three slices of thinly sliced sweet onion to this recipe to add flavor and crunch.

Stir together and serve immediately or refrigerate until ready to serve.