Frog Eye Salad

I know, I know, this recipe title sounds disgusting.  But, honestly I couldn't alter the name for it.  It is what it is.....sort of.  My friend Kristi made this salad for our family a year ago probably, and I loved it.  She said that Hawaii didn't sell Acini De Pepe which is the small ball pasta.  However, our Safeway got some in a couple of months ago.  So like the Hawaiian Hoarder, I stalked up like we usually have to do.  This sweet salad is incredibly light and delicious.  If you like rice pudding or tapioca pudding this is definitely a salad for you.  I like this salad because you make your own pudding, and anything with sweetened condensed milk is always a winner in my book.  (Dad, you will love this one)
However, do NOT call this salad by the name that it is titled when your kids are around.  I would just say it is "fruit salad".  My kids totally would not try it because of the name....so lame.  They missed out.

Frog Eye Salad

1 1/4 c acini de pepe (in the pasta section)
1 (20 oz) can of pineapple chunks (cut into tid bits)
1 (11oz) can of mandarin oranges, cut in half
1/2 c shredded, sweetened coconut
3 tbs cornstarch
1/4 tsp salt
1/4 c plus 2 tbs sugar
2 c milk
1/4 c plus 3 tbs sweetened condensed milk
1/2 tbs vanilla

Cook acini de pepe according to package directions.  Drain pineapple chunks reserving pineapple juice in a cup.  After pasta is done, place into a bowl, and add pineapple juice, toss to coat, and let cool completely.  In a medium sauce pan combine cornstarch and sugar, whisk to get rid of any lumps.  Add milk, sweetened condensed milk, salt, and vanilla to the pot.  Over medium low heat continually stir milk mixture until thickened like pudding (This takes about 10-12 minutes).  Transfer pudding to a bowl and cover with plastic wrap, and chill.  Combine pasta, pudding, coconut and fruits together.  Let chill in fridge for at least an hour before serving.....delicious!

Andes Mint Bars

I have a wonderful recipe for you!  Perfect for the holidays or whenever you are needing an Andes Mint fix.  Some stores sell Andes Mint baking bits.  If you see them, buy them (they are REALLY good).  They have the original chocolate and green mint bits, and then during the holidays they have the white chocolate peppermint bits.  You can use either in this recipe.  I loved how easy this recipe was to throw together.  (This recipe can be halved, if you prefer)

Andes Mint Bars

3 c flour
1 1/2 c butter
3/4 c sugar
pinch of salt
1 (14 oz) can sweetened condensed
2 c Andes Mint baking bits (any flavor)

Preheat oven to 350 degrees.  In a bowl combine the flour, sugar, butter, and a pinch of salt.  Using a fork incorporate ingredients together until nice and crumbly.  Press half of the crumble into the bottom of a 9x13 pan.  Set remaining crumble aside.  In a medium bowl, combine sweetened condensed and 1 cup of the Andes Mint baking chips.  Microwave the mixture, stirring frequently until chocolate has melted into the sweetened condensed milk.  Pour milk mixture onto crust.  Combine the rest of the Andes baking bits with the crumbly top, and sprinkle it over the sweetened condensed milk layer.  Bake for 20 minutes or until slightly golden around the edges.  Let cook completely before cutting.