Summer Dessert Salad

This is one of the easiest and tastiest salads/desserts you'll ever try!! :)

4-5 green or tart apples

1 large bag of Reese's Peanut butter cups

1 tub cool whip

Cut apples into 1/2 inch cubes (do not peel apple)

Cut peanut butter cups into fourths

Combine apples, peanut butter cups and cool whip in a large mixing bowl

Keep refrigerated

ENJOY!!!!

Sticky Rice With Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk

1/3 cup plus 3 TBS sugar

1/4 tsp salt

1 TBS sesame seeds, toasted lightly

1 large mango, peeled, pitted and cut into thin slices

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water covered overnight

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered 30 minutes or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing in a cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 TBS of sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6

Frog Eye Salad

**Warning: This recipe makes a very large amount!

Ingredients:

1 box of Acini de pepe (pasta)

1 Cup Sugar

2 Tablespoons flour

1/2 teaspoon salt

1 3/4 Cup pineapple juice (use drained pineapple juice and add enough water to make full amount)

3 egg yolks (beaten)

1 can crushed pineapple

1 can pineapple tidbits

2 cans mandarin oranges

Small tub of cool whip

Bag of miniature marshmallows

Directions:

1. Cook Acini de pepe. (I only used 3/4 of the box). Drain and rinse with cool water.

2. Mix together the sugar, flour, salt, pineapple juice and egg yolks. Cook until thick. Cool completely and then add to cooked pasta.

3. Once mixture is completely cooled add pineapple tidbits, crushed pineapple, cool whip and miniature marshmallows. (you probably don't want to use the whole tub of cool whip or bag of marshmallows.

4. Mix all together and cool.

Sesame Peanut Noodles

*I found this recipe on the "cook yourself thin" website from the show on Lifetime. It was a lot more work than I thought it would be and has a lot of random ingredients. But if you are up for something adventurous it is definitely worth a try!

For the noodles:

8 ounces whole-wheat spaghetti

For the dressing:

2 tablespoons rice vinegar

1/4 cup low-sodium soy sauce

1/4 cup peanut butter

2 tablespoons grated ginger

1 tablespoon dark sesame oil

1 teaspoon brown sugar

1 lime

1/2 cup hot water

For assembling:

1/2 bag store-bought coleslaw mix

1/2 cup red pepper

1/2 cup cilantro, chopped

1/2 lime, squeezed

1/2 cup apple
1/2 cup jicama

1 teaspoon toasted sesame seeds

2 scallions, julienne

1/2 cup dry-roasted peanuts, for garnish

Cilantro, chopped, for garnish

Lime wedges, for garnish

1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.

2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.

3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.