Tasty Tuesday: Marshmallow Delight

A few weeks ago one of my bosses (I have 4) was telling me about this “Marshmallow Delight” from Publix.

See picture below.

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I couldn’t stop thinking about it.

So I went and bought two containers of it. I shared some with my mom, and then the 2nd container I shared with coworkers. But it was gone in 2 days.

Then I decided to make it on my own.

I looked up some recipes, and there are so many out there, I just decided to wing it. If you want to google it, you’ll find it under a variety of names, but the most common and familiar name to me is Ambrosia.

If you want to make some yourself, I will share the ingredients I used, and really it’s up to you what types of fruits you like and how fresh you prefer them.

I started mine by making whipped cream. Ever since first trying fresh whipped cream (I think at Cheesecake factory) I can not go back to the whipped topping in a bowl. I will eat it, if that’s what is served, but it’s not my preference.

I took a quart of heavy whipping cream and added a 1/2 cup of powdered sugar. Then used my hand mixer with whisk attachment to beat the cream into stiff peaks. You have to be careful not to whip too far, or then you have sweet butter!

I did not measure the exact ingredients, just eye balled it.

1 8oz container of sour cream
1 can of mandarin oranges (drained)
1 can of crushed pineapple (drained)
1 jar of maraschino cherries (drained)
1/2 bag of coconut
small bag of crushed pecans
1/2 bag of small marshmallows

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Tasty Tuesday: Chess Pie Recipe Review

**Please forgive my bad grammar. I used a lot of my vernacular in this post**

In a previous blog, I gave some thankful shout outs to my friends and family. I said to my friend Jeff that I was going to make his favorite pie, and then later share the recipe. Well technically I should have shared the recipe last Tuesday, but I didn’t. So tonight I will share this “southern classic.”

Here is the blog in which I got all mushy and cried my eyes out while making the pie I’m talking about: Mushy Cry-ey Blog.

And here is the recipe I followed–but don’t go to the page yet:  Chess Pie Recipe.

I should have read one of the 82 feedback / comments before I dove in. But like most things that I do, I just dive in and ask questions later. Someone said this trait is called “Ask Forgiveness, Not Permission.”

An-tee-ways….

First off, I’m southern, and was raised in a family of amazing southern cooks. My grandmother could Iron Chef battle Paula Deen when it comes to southern cooking. But in my 34 years of being alive in the south (Florida country) I had never heard of this “southern tradition.” Hence the quotation marks. If I were saying it out loud, I’d be using air quotes. Sorry Nancy…she hates quotes, and other poor language grammar. Which I believe this particular blog is full of. See, more ask forgiveness not permission…

Back to the Chess Pie.

So I went to an internet recipe and after some cooking time tweaks, it turned out the way a Chess Pie is supposed to be (according to my friend Jeff). The Chess Pie was sweeter than the sweetest food or drink you have ever tasted. Yet full of flavor and pure deliciousness! It was extremely rich and decadent. If this were on the menu of a high class, expensive restaurant, they’d sell it for $8 a slice!

The main issue with the online recipe, was that the cooking time was completely wrong-o!!

I have only made it once, but from my general experience with cooking, I could tell that it wasn’t right when I checked it after the advised time.

The recipe said to leave the pie in the oven for 10 minutes on 425 degrees and then turn it down to 300 degrees for 40 minutes.

But after that time frame, it was still liquid-ey, and it’s supposed to be firm.

So I put it back in the oven after I started reading the reviews on the cook time. I proceeded to cook it for 20 more minutes but it was still not done. Then I turned it up to 350, cooked it for 15 more minutes, turned off the oven and left it in overnight to continue cooking as the oven cooled.

If I were going to make this again, I would probably cook it at 425 for 15 minutes, turn it down to 350 and leave it in for another 45 minutes then check it.

For the pie crust, I used a store brand of frozen pie crust [from Publix] which was ridiculously good!

If you missed it, here’s the recipe’s ingredients, but I suggest following my cook time. Chess Pie Recipe

Have you tried Chess Pie before? How would you describe Chess Pie to someone who has never tasted it?

Tasty Tuesday: Indulgence

Today I was thinking about one of my favorite treats, which I’m sure I will partake in soon.

It’s from Panera and it’s called the Cinnamon Crunch Bagel. It is basically a dessert if you eat it with the hazelnut cream cheese.

Seriously I think there is a Panera in heaven just so Jesus can eat these!!

Go to this link and check out this pic if you want to make your mouth water!

Cinnamon Crunch Bagel

I’m also planning on making Starbucks’ Apple Spice according to the recipe in the following link. If you google or look on Pinterest, you’ll find recipes that show you how to make a home version of Starbucks’ Cinnamon syrup.

This recipe is from an ex Starbucks Barista. And FYI, if you’re rude to your barista you may end up with decaf in your coffee! So be nice to people especially when they are serving you!!

Starbucks Carmel Apple Spice

Tasty Tuesday: Olive Bar

One of my friends (Dana) wrote on her facebook page yesterday that she had a craving for olives. I find it a bit random, but it placed the thought in my mind and as I began to ponder the random thought, I began to want some olives for myself!

So on my lunch break as I went to pick up the sandwiches I ordered from Publix’s deli, I stopped by the Olive Bar.

What’s that you say? You don’t know what an olive bar is?

The Olive Bar is a mini, self-serve “salad bar.” The store charges by weight and everything in the Olive Bar is $7.99 per pound. For the amount of food I got, I paid $2.40.

Well here’s me scooping out some olives. The Olive bar was out of regular Kalamata Olives, which are my favorite, so I settled for the Mixed Greek Olives.

Mixed Greek Olives

I also decided to try something that I have never tried before. That was this pepper stuffed with feta cheese.

Sweet pepper with Feta Filling

The olives were great. The pepper, not so much. It was not feta cheese. I think it was gouda. And there was some type of meat. I took a bite, chewed it a while and then spit it out! It was pretty spicy as well, even though the label said “Sweet peppers.” Maybe the wrong label was on this one?

And here’s me posing at the checkout. I was in the “express lane” for a total of 20 minutes. I’m not complaining. But I try to enjoy myself as much as possible–especially when I feel inconvenienced.

And for those of you wondering, this was my trusty photographer for the day.

Dallas the Photographer

Tasty Tuesday: Sweet Tea for my Sweeties!

Tasty Tuesday: Sweet Tea for my Sweeties!

One of my favorite beverages is Iced Sweet Tea. I was raised on it and anytime I drink it, I am reminded of fond memories of family gatherings and special occasions. I enjoy the sweet tea at certain restaurants like Sonny’s Barbeque or from Publix Supermarkets. I even like the way McDonald’s makes theirs.

My only bad experience with sweet tea was when I tried Lavender Sweet Tea at a Lavender festival! It tasted like I was drinking dish soap! And yes–my mother washed my mouth out with soap before, so I know what I’m talking about here!

Over the years of trying different recipes I have concocted my own rendition and I feel like it’s pretty close to perfection! Anyone who has ever tried my sweet tea gives positive feedback, so I decided to share my method. BTW—this is a super easy way to achieve delicious results.

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