So I feel a little sad that I have been pretty much absent from this blog since April. Things got a little crazy when we were moving while I was practically 9 months pregnant and then having a little bundle of Joy (see picture below in his cute “mommy’s little cupookie” onesie made for me by Elizabeth Johanson) makes it hard to blog let alone invent new recipes! But now I’m back and hopefully better than ever! :)
This is my new baking helper Little Jay who entered our lives on May 11 of this year! We are in love with him :)
Here is a recipe that is not new or invented by me but just one that you must know how to make if you are married to a man named Mark Helberg. He LOVES this stuff and would eat it every day if I kept it on hand. :) Now I know that most of you are not married to Mark Helberg but I’m sure you can find someone who also loves this stuff!
1 cup sugar
2 tablespoons flour
1 teaspoon salt
1 3/4 cups pineapple juice (use from juice reserved from pineapples)
2 eggs, beaten
1 16-ounce package acini de pepe
2 11-ounce cans mandarin oranges, drained
1 20-ounce can crushed pineapple, drain and reserve juice
1 20-ounce can pineapple chunks, drain and reserve juice
1 9-ounce carton light whipped cream
Once the pasta is cooled add the egg/sugar mixture to it and stir it up.
Keep in the refrigerator until ready to serve or after you have served so your husband can eat it for days and days :)
Tips from Kj:
The thing that is fun about this is that you can add whatever you want to this past and it will be delicious! Experiment with different types of fruit or fun things like chocolate chips, bananas, peaches, strawberries etc.
Really make sure the pasta is cool before you add the egg mixture. No one likes scrambled eggs in their frog eye salad!Pin It