Well it has already snowed here in Utah. I believe this year will be one of our bests. If you have not books one of our unique condo’s what are you waiting for? Awesome skiing and all the benefits of home…

With the rapid arrival of Thanksgiving I thought I would give you a special treat. My grandma had a tradition of always making frog eye salad and it is delicious. Below you will find the recipe. I hope you enjoy it as much as we do!


1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice)
1 3⁄4 cups milk
1⁄4 cup sugar
1 (3 1/2 ounce) package instant vanilla pudding (I use regular, not sugar-free) or 1 (1 1/2 ounce) box sugar free vanilla pudding (I use regular, not sugar-free)
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini marshmallows
1⁄2 cup flaked coconut


Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.
In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
Gently stir in pasta and remaining ingredients.
Cover and refrigerate at least 5 hours.



Leave a Reply

Your email address will not be published. Required fields are marked *