Greek Pasta Salad

I love Greek food.  Annapolis just had its Greek Festival last week and we missed it. BOO

The primary reason we missed it was because taking a baby to the festival just did not sound fun to me.  I am usually up to packing Finnley to almost every event but the Greek Festivals are different.

The food is always soooooooo, did I mention, soooooooo good. The music is amazing.  I can never get enough of watching the dancing numbers.

The Greek Festivals is a day long event in my mind.  I want to stay and watch it all.  Take in the whole experience.

I am already planning next years visit.  Finnley will be older and can stay with a baby sitter, her older sister or come with us and nap at the festival.

To keep myself happy I made this Greek Salad with a nice greek yogurt dressing.  I love feta cheese and any type of olive.  The addition of crunchy cucumbers paired with the noodles is simply enjoyable.

I hope your summer is off to a great start.

ENJOY!

This was from a few years ago.  We haven't changed much.

Greek Pasta Salad and Dressing

Serves: 4-6

Prep Time: 30 minutes

Salad Dressing

1 (16 oz) plain Greek Yogurt

1/4 cup extra virgin olive oil

1 tablespoon fresh dill

1 tablespoon lemon juice

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

3 cloves of garlic

1.  Add all of the dressing ingredients to a high power blender or food processor and blend until smooth.  Refrigerate while preparing the pasta salad.  

*Can be prepared the day before.

Greek Pasta Salad

1 (16oz) box of Penne Pasta, cooked

1 cup pitted Kalamata olives

1/2 English cucumber, peeled, seeded and chopped

3/4 cup sun-dried tomatoes in oil, drained and chopped

1 cup of marinated artichoke hearts, drained and halved

1 cup crumbled feta cheese

1/4 cup fresh dill

1/4 cup green onion, diced

NOTE:  I use my favorite gluten free pasta to substitute the regular penne pasta listed above.

1.  Toss the above salad ingredients in a medium size bowl.

2.  Add salad dressing to salad and refrigerate until ready to serve.

Creamy Caesar Salad Dressing and Salad

The family and I have been doing a lot of camping this spring.  We are trying to get out and beat the heat.  Maryland summers are hot and humid and the bugs are everywhere.  Ticks and mosquitos, oh my.

Spring and Fall are fabulous times of the year to explore new trails, hike to the falls, ride our bikes and take picnics in the park.

A few months ago I was asked to write up an article for Capital Style Magazine and share some lunch ideas with our readers.  I picked two things:  a salad and a soup.  This is my favorite salad.

I have ordered a chicken caesar salad more than any other salad on the menu.  I love the tangy dressing, crisp salad leaves, grilled chicken and ripeness of parmesan cheese.

In my mind it is the perfect combination.  I went to work on a recipe for the dressing.  I know that there are lots of them out there to be copied and tried but I enjoy the challenge of coming up with my own.  My own flavor profile.  I guess in someways I like the challenge, and sometimes failure, that recipe developing gives to me.

I was specifically trying to not use raw eggs.  I felt that I could get the same great flavor and texture by trying to use other ingredients.  I have nothing against raw eggs and love all types of caesar dressings. I had my kids in mind because they also enjoy this salad.

I have made this dressing several times in a variety of ways.  It turns out a bit different depending on if you hand mix the dressing or use a high power blender, like a Vitamix.  Personally, I like the hand mixed method best because you cans see the ingredients broken down into small pieces vs. having the dressing blended smooth.  Either way they both taste great.

A note about anchovies.  I was the biggest scaredy-cat when it came to using these salty little fishy-poohs.  I avoided them like the plague in my other attempts at this dressing and you just can't get the "real" flavor without them.  The recipe calls for 3-5.  If you are hesitant, use a couple, blend, taste, and add more if it needs it.  The flavor does develop as it sits in the refrigerator.  Five anchovies will grow hair on your chest--JUST KIDDING--but,  it is a very strong addition to the salad dressing.

I found these adorable lunch boxes for salads and soups at Target.  I tell ya, school lunch boxes have come a long way since I was a kid...LOL

I bought way too many for the photoshoot but now I have an assortment of fun lunch boxes for us to take camping and hiking this spring and next fall.

ENJOY

Caesar Salad

1 chicken breast, cooked

2 cups of romaine heart lettuce, chopped

Fresh parmesan cheese, grated

1/4 cup croutons  I make my own gluten free croutons at home

2 tablespoons Caesar salad dressing (see below)

Creamy Caesar Salad Dressing

Makes 1 cup

Prep Time: 10 minutes

1 large clove garlic, minced

2 teaspoons fresh lemon juice

1/4 teaspoon Worcestershire Sauce

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

3-5 anchovy fillets

1/2 teaspoon sea salt

1/3 cup sour cream

1/3 cup mayonnaise

1/4 cup parmesan cheese, finely grated

Black pepper to taste

1.  Combine all ingredients in a food processor or a high power blender. Or you can use a medium bowl and a whisk.  The dressing is not smooth but just as delicious.  See my comments above.

2.  Blend until smooth. 

3.  Store in refrigerator for up to 10 days.

Written by Sherron Watson

Asian Style Spiral Salad with Chicken

I bought myself a new toy for the kitchen: a Spiralizer.  I can't stop using it.  I tell you it is freaking awesome!

My kids can't wait to use it too.  They  eat more vegetables.  Heck, I am eating more vegetables.

The best new vegetable we have learned to LOVE LOVE LOVE-- are yellow beets.

They are my favorite.  Way better for a beet virgin like myself than the red beet.  Sorry red beet! I do love marinated red beets just not raw red beets.  Yeah, say that fast 10X's.


Maybe I am crazy and there is not a difference in flavor, but in my mind, the yellow beet, taste better.  It is a bit sweeter and not so earthy.

Before I went gluten free and started reading labels,  we used to eat this salad that had cabbage and a bag of Top Ramen.  I sort of miss that salad.  I miss the crunchy noodles, the crispy cabbage and the seasoning  from the packet.

After I made this salad I asked Cory if it reminded him of anything we have had before and he brought up the Top Ramen salad.  I had the same thought.

For some reason the dressing, the crunchy almonds and the spiraly vegetables made us believe that we were eating a very similar salad to the one we loved from our early days of marriage.  And you know that was a long time ago-- wink..wink

I added chicken for some protein and to help fill us up for dinner.  We are trying, and failing miserably on some nights, to not snack late into the night.

I committed a while back to eating more salads and this is one salad that the whole family has asked for several times.  It is a great way to involve your kids in meal planning, get them to try new vegetables and get creative.  Use any vegetable you want.

If you do get a Spiralizer (this is not a paid post-heck-they don't even know I bought one) I would recommend saving the tails.  When you put the vegetable onto the spiralizer you push and crank with one hand and hold the bowl with the other. The vegetable is being pushed through a metal tube and cut at the same time.  You are left with an assortment of "tails".  I tossed them into a baggie and froze them for when I make a vegetable broth or chicken noodle soup next.

This is a fun salad.  It is simple, and yet, you can do so much with it to add that gourmet flair.  I threw some black sesame seeds into ours for fun.

Enjoy!

Asian Style Spiral Salad

Makes 4 adult servings

Prep Time:  25 minutes

1 carrot, peeled

1 red or green apple

lemon juice (for apple)

1 yellow beet, peeled

1 zucchini, peel left on

4 large red radishes, peel left on

toasted almonds, optional

black sesame seeds, optional

cooked chicken pieces, optional

Meat is optional for this dish.  Chicken, beef or shrimp work well.  This is a great salad to use any leftover meat in the refrigerator from the night before, this is what we do.

Dressing:

Makes 1/4 cup 

2 tablespoons extra-virgin olive oil 

2 tablespoons Mirin.  

Mirin is a japanese sweet cooking rice wine.  It can be found in the asian section of most grocery stores.

1.  Spiral all of the vegetables into a large bowl.

2.  Prepare a small bowl with 1 cup of cold water and juice from half a lemon.  Spiral the apple and add to the lemon water.  This will prevent the apple from turning brown.

3.  Combine the two dressing ingredients into a jar with a lid.  Shake.  Pour over salad and toss.

4.  Salad is best served immediately.  Everything is crunchy and crisp.   Add any optional ingredients and toss again.  Leftovers should be stored in the refrigerator and will soften a bit as it sits in the dressing.

Written by Sherron Watson

Citrus and Dill Salad Dressing

I know that summer is right around the corner and in our family this means a lot more salads are made. I wish I was better about eating salads all winter long.  The truth of that statement is, I am not.  Eating salads in the winter months becomes a game of bait and switch.  I buy the salad stuff and think in my mind that the green leaves will make the perfect lunch and then at the last minute I switch it to some form of comfort food like pasta or soup.

Every time around November I have the same pep talk with myself and manage to blow all promises out of the water of a greener winter.

Am I alone in this?

I have found that having salad dressing in the refrigerator helps.  I usually don't buy bottled dressing because I like to make it from scratch.

I find making homemade salad dressing fun.  I like combining my favorite flavors together. This dressing happened because I was writing up a piece about creating a "spa life at home" for Capital Style Magazine.  I was asked to share several recipes that were light and incorporated fresh ingredients.

The process of making a dressing for your family is simple.  If you have a selection of fresh herbs, seasonings, extra virgin olive oil, and something to invoke flavor--you have the fixings to create a dressing.  I used Dijon mustard and citrus juices to create most of the flavor in this dressing.  I then added fresh dill to build on the flavor profile I created.

You can easily substitute the juice and fresh herb to alter the final dressing.  Juices that I have used in the past are pomegranate, orange, pineapple and mango.  Herbs that I have used in the past are basil, thyme, rosemary, oregano, mint and cilantro.   Instead of using Dijon mustard you could try a different variety of mustards: sweet, spicy, whole seed, etc....

Mix and match ingredients to find the perfect salad dressing for your family.

It doesn't have to be complicated.  Just use what you have on hand or what you have already purchased to go into your recipe.  This adds layers to your dish when you can find, as an example, lemon used multiple ways throughout a meal.  At least, I like to do this.

Enjoy!

PS:  I used this dressing for a salad that I made with salmon, lemon and dill.  I made the salmon into kabobs and served over a bed of lettuce.  The recipe can be found here. The kabobs are pictured above.

Citrus and Dill Salad Dressing

Makes 1/3 cup

Prep Time:  5 minutes

3 tablespoons fresh orange juice

3 tablespoons fresh grapefruit juice

1 tablespoons Dijon Mustard

1 teaspoon fresh dill, diced small

1/4 cup extra virgin olive oil

1-2 teaspoons real maple syrup (sweetener)

Salt and pepper, to taste

1.  Combine all ingredients in small bowl.

2.  Whisk ingredients until well combined.

3.  Use immediately on salad.  Refrigerate leftovers for 1 week.

Written by Sherron Watson

Cowboy Caviar

I love this side dish, relish, snack, appetizer or salad topping.  It has many uses. 

The obvious way to enjoy the Cowboy Caviar is with tortilla chips but I also like to use the left overs for salads and sandwiches.

Honestly, you can add anything to this wonderful array of color served in a bowl or take out what you don't like.  

I think these are some of the best recipes because they are so easily adaptable to your own families likes and dislikes.   I know that when I make it when my Mom is in town to leave out the black-eyed peas--she hates them.  I know that if I am going to be eating it I have to make a small batch for myself without the peppers.  I just learned that I am very allergic to bell peppers (and here I thought it was the eggs--LOL)

Do you see how this can be altered and recreated a ton of different ways.  I think adding jicama to this would also be really good.  I just thought of that so next time I will change it up a bit.

I like to serve this dish warm instead of cold.  My teeth are really sensitive to cold things. I just pop it in the microwave for a few seconds, enough to take the cold edge off.

I think we will be making this soon, I smell a good football game right around the corner.

ENJOY!

Cowboy Caviar

Prep Time:  15 minutes

Serves: 6-8

1 15 oz can of black beans, drained and rinsed

1 15.5 oz can of black-eyed peas, drained and rinsed

1 cup of orange bell pepper, chopped small

2/3 cup red onion, chopped small

1 15 oz. can white or yellow corn, drained

2 medium tomatoes, chopped small

1/2-1 cup fresh cilantro, chopped

1.5 cups of your favorite Italian salad dressing

Salt to taste

Jalapenos (optional--not pictured)

Combine all ingredients into a medium bowl. Stir well

Serve with chips, as a salad topping, over fish or by itself.

Store in refrigerator for up to 5 days.

Spinach Salad with Warm Bacon Dressing

Have you missed me?  I missed you very much and I hope to be back on a regular schedule of sharing recipes and updates a little more frequently than I have this past year.

I have been a little busy with Finnley and family.  Our little bundle of joy arrived 3 weeks early and she is such a joy to have in our lives.  With each child I always wonder if I will have enough... enough love and time, to share with one more little person.  I am amazed at how the universe seems to make room in your life for both--time and love--to be shared in abundance.

I had been on bed rest for the prior two weeks due to pre-eclampsia.  I was ready to have Finnley with our family at home in our arms.  On Thursday (9-19) I went to the doctor and with my current high blood pressure symptoms they told me I needed to be back at the hospital at 5pm--we were having a baby!

I thought I was ready--and I was--but then I felt not ready...LOL For a brief moment I was scared, nervous and excited all at the same time. I just wanted to hold her in my arms and kiss her sweet cheeks. I wanted to know that everything was okay. I needed to hear her cry and feel her next to me.

14 hours later she came into the world and we were all thrilled. She weighed 6lbs. 2 oz. and measured 18 inches long. Her little legs never stopped kicking--just like when she was inside of me. The nurses all joked that she might be a soccer player or dancer.

I stayed in the hospital for two days and came home full of energy. With the help of my hubby and older kids we have managed to get plenty of sleep and rest. I am anxious to get back to a schedule and start exercising again.

I gained 23 pounds during this pregnancy and have lost most of it...I am down to the final 8 pounds.  I have to think that my gluten free diet helped with the weight gain and also with the weight loss after she was born.  My other pregnancies I gained 50 pounds and it took me a long time to drop the weight.

One thing that I have been better about this time around is drinking lots of water. I have also increased the amount of vegetables and protein that I am eating.  I still indulge in a gluten free snack or treat once in a while but only on rare occasions.

My Mom makes a wonderful warm spinach salad with bacon dressing that I remember as a young adult. She still makes this for special occasions. Well, I think this is a special occasion and I made it this past week. I added a few of my own additions, like the apple pieces and toasted almond slivers, but that is because I wanted to add some crunch and a bit of sweetness to the tart dressing.

I want to say thank you to everyone that has continued to support this blog and follow along the past two years.  It has been a joy to share recipes, memories and photographs with each of you.  I will do my best to keep posting but my number one priority is and will always be my family.  This precious time I have with my new baby will go by so fast that I want to cherish each moment, each smell, every kiss and sweet smile that she choses to share with me.  

Recipe:  Spinach Salad with Warm Bacon Dressing

1 Large container of spinach
3 hard boiled eggs, diced small or sliced
6 slices of bacon, diced and fried
1/4 cup of red onion, chopped small
1 small red apple, chopped small
1/4 cup toasted almonds or pecans

Dressing:

grease of fried bacon
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons of honey
salt and pepper to taste

Have bacon fried and eggs boiled.

In a large skillet with the bacon grease and heat turned off, add the dressing ingredients. With a whisk, blend well.  If the bacon grease has become solid, then warm until just melted.  When the grease gets too hot it will wilt your spinach.  The flavor will be the same but presentation may not be appealing.

 You want the dressing warm, not hot.

Right before you are ready to serve, toss the spinach with the warm dressing. It takes just a minute for the dressing and bacon dressing to be tossed together.  Do not turn the heat on for this or you will end up sautéing your salad.

Add the remaining ingredients to your salad and serve immediately.

Oriental Chicken Salad in Wonton Cones #SundaySupper

Are you ready for some football?  I am!

I live in Maryland and so we are, of course, rooting for the Ravens to win.  Although, I will be happy with either team winning--after all, it is still in the family, right?  Wether Jim or John wins they still have an amazing story to pass on and talk about down the road.

Our culture loves football and food...dips, pizza, nacho's, sliders, chips, etc.... We love a reason to get together and to celebrate with friends and family, especially if it envolves a flat screen TV.    

My neighbor told me yesterday that he and his wife just purchased their first large flat screen TV.  His eyes lit up with pride as he talked about watching the game in his living room.  I was so happy for them.

We will also be gathered upstairs around our TV as a family enjoying the big game.  This appetizer will be served.  I enjoy Oriental Chicken Salad.  This salad is a great way to use our teams color--purple.  I used purple onion and purple cabbage.  You can use green cabbage, but for this day, we will use purple.

This is just one of many recipes being shared with Sunday Supper, please take a few minutes and browse through the recipes that are at the end of this post.  I know that their are some winners and favorites being shared today. 

If you are not a football fan, that is okay too.  This appetizer works well for baby showers, bridal parties and birthday events.  The cones can be made up in advance and assembled right before they are served.  Get creative with your filling for the cones if the Oriental Salad is not your choice--you can use cheese, a different salad, mousse or tuna tartar.  

Best of luck to the Ravens and 49er's, regardless of who wins, I just hope it is a good game to watch and I know that spending time with my family will be the highlight and instant replay that I will look forward to with each passing year.

Recipe:  Oriental Chicken Salad in Wonton Cones

Makes 3-4 cups of filling

The step by step instructions for the Wonton Cones can be found HERE.

2 large chicken breast, cooked and diced

1/2 cup pineapple, diced small

1/2 cup mandarin oranges, diced small

1/2 cup of toasted almond slivers

1 tablespoon of diced chives or red onion

1 cup of shredded red cabbage

Dressing:

2 tablespoons of oil

1/2 teaspoon of sesame oil

1 teaspoon of rice vinegar

1 teaspoon of sugar

1/4-1/2 teaspoon of fresh grated ginger

Pinch of salt

Serving suggestions: tiny cups with miniature forks, wonton cones or pre-made puff shells

Combine dressing ingredients and shake well. This is a basic recipe and can be adjusted to your sense of taste by adjusting the sweet/tart levels with more or less sugar or vinegar.

Combine chicken, cabbage, chives, oranges,pineapple and almonds.

Add dressing and combine.  The dressing should be tasted and enhanced to your liking. We like ours a bit tart so I tend to add a bit more vinegar than what is listed.

This can be made up to 2 days in advance.  If served in cups they can be prepared the night before.  If serving them in a wonton cone or pastry shell, prepare the day of the event.

Filling can be served cold or warm.

#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Now that is one feast for sure! I’m sure you found a whole bunch of recipes to make for your next party. Be sure to bookmark this post so you can reference it easily. It is a keeper list for sure.

What is your favorite party food? Is there one you always make when entertaining or to take to a party? I have several and these muffuletta skewers are in my make often list along with pimento cheese balls and stuffed mushrooms. I’m so ready for a party, how about you?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Ambrosia Salad #SundaySupper #RetroRecipe

Ambrosia Salad was a childhood favorite.  I just never realized it.

The salad I grew up with was referred to as fruit salad with whipped cream.  Maybe amongst the adults the real title was shared but for those younger than 10 pretty much used the title already stated.

It varied from year to year.  I honestly don't recall having coconut or marshmallows too often in our fruit salad.  I am sure this was because of a personal choice made by my grandmother.  In general, we did not each much coconut.  I can only assume it was not a family favorite.

I was delighted to learn that for our Sunday Supper group we were going to explore the recipes that focused on Then and Now.

I very much remember the Then of my life and relish in the Now every day.

My own little family does not love this salad as I did whilst a youngster.  It may be the nuts or the whipped cream, who knows.  On rare occasions I do make this in a much smaller size and devour it over the course of a few days.

Can you blame me?  Nuts, mandarin oranges, pineapples, bananas, coconut, marshmallows and bananas...ooh la la.  How could I have forgotten the maraschino cherries (the best part in my opinion).

I took the liberty of using the ever coveted color scheme of the 70's--orange and avocado-- to shoot my pictures this week.  I simulated a Lazy Susan by using my pizza stone.  I have not, in my lifetime, ever owned a Lazy Susan ( I always felt bad for Susan).

We all have different idea's of what--Retro or Then and Now-- are in our own lives.  From my point of view if was the 70's and to others it could be as far back as the 40's, 50's or 60's.  Only you can decide which decade you want to revisit in terms of Then and Now and Sunday Suppers.

Below you will find the list of our group along with their selections.  I cannot wait to see which point in time they selected their dishes from, and to learn if they updated the recipe or kept it as is.

Recipe:  Ambrosia Salad

1 can of mandarin oranges, drained and diced
1 can of pineapple chunks, drained and diced
1 jar of maraschino cherries, drained and halved
1 banana, sliced
1/2 cup of chopped pecans
1/2 cup of shredded coconut
1/2 cup of mini-marshmallows
1/2-1 cup of heavy whipped cream
1 teaspoon of sugar
1 teaspoon of vanilla

In a large bowl combine first 7 ingredients.

In a small bowl combine the last 3 and beat until cream is thick.

Combine the two bowls.  Store salad covered and in the refrigerator until ready to serve.

NOTE:  The size of can's I used for the mandarin oranges and pineapple were between 10-10.75 ounces.  The cherries, I purchase the smallest bottle I could find.

All of the listed amounts can be adjusted or omitted on what your family likes or does not like.  I actually enjoyed the marshmallow and coconut after years of not having it made this way.

NOTE:  If you would like to use whipped coconut milk in place of the whipped cream here is a link to how to do that:   GO HERE. Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

• Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
• Old School Boozy Rum Cake by Webicurean
• Individual Baked Alaskas by That Skinny Chick Can Bake
• Rainbow Jello by Cravings of a Lunatic
• Pineapple Upside Down Cake by Noshing with the Nolands
• Pineapple Bars by Peanut Butter and Peppers
• Creamy Dairy Free Fresh Orange Julius With Coconut Milk  by Sue’s Nutrition Buzz
• Refrigerator Strawberry Cheesecake by There and Back Again
• Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
• Boston Cream Pie by Gotta Get Baked
• Coca-Cola Cupcakes by Daily Dish Recipes
• Jello Poke Cake by Flour On My Face
• Devil’s Food Cake by Maroc Mama
• Bread Pudding with Pecans by Basic and Delicious
• Victoria Sponge Cake by The Lovely Pantry
• A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
• Post War Apple Pudding by My Cute Bride
• Layered Mini Chocolate Banana Cakes by Big  Bears Wife
• Raspberry Jam Cakes by Pippis in the Kitchen Again
• Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.