Watergate Salad

Happy Easter Monday!  It's warm enough for tea and treats in the garden today. My lady vase is sporting some pansies from my window box, along with some Dusty Miller.  Being not ready to put my Easter decor away yet, my rattan bunny has joined the table. 

Isn't this tea set with the pansies on it, and the sweet message, perfect for Springtime?  it was sent to me from a dear friend awhile back, and it has another teacup with it.

Yield: 8-10

Author: Kitty, but recipe came from a friend

Watergate Salad

This recipe is more like a dessert, and is quite retro. A bit of information was found on seriouseats.com on how the recipe was named. It seems that Kraft Foods introduced pistachio pudding in the 1970's and promoted a recipe called Pistachio Pineapple Delight. However, a food editor at a Chicago newspaper reprinted therecipe, but named it "Watergate Salad", and the name stuck!

Ingredients

• 1-3 oz. pkg. pistachio instant pudding mix
• 1-20 oz. can crushed pineapple, not drained
• 1-8 oz. container frozen whipped topping, thawed
• 1 cup mini marshmallows
• 1/2 cup chopped nuts

Instructions

1. Mix the pudding mix into the pineapple.  Fold in whipped topping, and add the marshmallows and nuts.  Chill.

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Thank you for your visit!  xo

I am sharing with:

Love Your Creativity Link Party

Meal Plan Monday

Full Plate Thursday at Miz Helen's Country Cottage

Bunny Cakelets

Welcome to my Happy Easter Tea.  Please join me for some chocolate bunny cakelets and some Toasted Coconut Tea!  You probably remember my bunny pillow that's made from an old sweater, on my sofa, that I hot glued buttons on in the shape of a bunny.

Isn't this teapot the cutest, with the bunny head on the lid?

A sweet friend gave me this adorable bunny teacup last year, and I love sipping tea from it in the Springtime.

I have a set of four of these melamine plates, each with a different bunny, that I bought from Tuesday Morning last year.

My late friend, Kathryn, gifted me this adorable planter one year, and I always think of her when I see it.

 

 Chocolate bunny cakelets are ready for serving!  Cream cheese frosting makes for a yummy tail, with some sprinkles for fun. I "painted" some tinted frosting on their ears.

 

 

My late beloved mom gave me this cute bunny. She was always thinking of me.

 

 

 

Riley, on the left, won all three of his wrestling matches that my daughter and I attended.  It was so fun and exciting being with her and cheering Riley on.  He pinned his opponent at his last match!  Connor, my Marine grandson, came home for a visit, before heading back to California to quarantine for 2 weeks, before being deployed.  We all went to watch Cissy in her tennis match, which she won! 

Yield: 6 adorable cakelets

Author: Kitty, but the recipe is adapted from Nordic Ware

Bunny Cakelets

You can use this recipe to make vanilla or chocolate bunnies. I used a cream cheese frosting for the tails.

Ingredients

• 1 cup sugar
• 1/ 2 cup butter melted and slightly cooled
• 1 1/ 2 cups flour
• 1/ 2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/ 4 teaspoon salt
• 2 eggs
• 2 tablespoons cocoa (optional)

Instructions

1. Preheat oven to 350.
2. Prep pan with shortening and flour or use baking spray.
3. In a large bowl mix sugar and butter at low speed until well blended, then increase to medium speed and beat until light and fluffy.
4. Add flour, milk, baking powder,  cocoa powder, vanilla, salt and eggs.
5. Pour evenly into prepared pans.  Tap the pan on the counter to remove air bubbles.
6. Bake for 20-30 minutes or until toothpick inserted in the cake's center comes out clean.
7. Cool cake in pan on rack for 10 minutes. Turn out on rack and cool completely.

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Happy Easter!!  xo

I am sharing with:

Love Your Creativity Link Party

Meal Plan Monday

Full Plate Thursday at Miz Helen's Country Cottage

Shrimp Scampi

This is one of my favorite meals for Lent, and it's Shrimp Scampi.  

Look what my daughter ordered for my birthday!  Isn't it the best??  I put it above my pantry.

Author: Kitty, but the recipe is adapted from Tyler Florence

Shrimp Scampi

This Shrimp Scampi can be served over fettuccine or spaghetti. I am giving the full recipe, but I only make half.

Ingredients

• pound linguini (I often use spaghetti)
• 4 T. butter
• 4 T. olive oil
• 2 shallots, finely diced (I often use scallions)
• 2 cloves garlic
• pinch of red pepper flakes, optional
• 1 pound shrimp, peeled & deveined (I use frozen shrimp that has been thawed & I remove the tails)
• Kosher salt & freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley (I use dried & just a sprinkle)

Instructions

1. For the pasta, put a large pot of water on to boil. When it comes to a boil, add a couple of tablespoons of salt & then the pasta. Stir to make sure it separates. Cook for about 6-8 minutes or until the pasta is not quite done. Drain the pasta.
2. Meanwhile, in a large skillet, melt 2 T. butter in 2 T. olive oil over medium-high heat. Saute' the shallots, garlic & red pepper flakes until the shallots are translucent, about 3-4 minutes. Season the shrimp with salt & pepper, Add them to the pan & cook until they turn pink, about 2-3 minutes. Remove the shrimp from the pan & set aside.
3. Add wine & lemon juice & bring to a boil. Add 2 T. butter & 2 T. olive oil. When the butter has melted, return the shrimp to the pan along with the parsley & cooked pasta. Stir well & season with salt & pepper.
4. * My addition is that I like to grate Parmesan cheese over the top before serving. Enjoy!

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Thank you for your visit!  xo

I am sharing with:

Love Your Creativity Link Party

Meal Plan Monday

Full Plate Thursday at Miz Helen's Country Cottage