Pink Fluff Dessert

So last year, the Mother's Day festivities were literally created around the paper plates and napkins I bought for the occasion.  The plates were half-circles and looked like lemon wedges.  The matching napkins made it so cute I just knew I wanted a lemon dessert to match, and I made my TWO-INGREDIENT LEMON BARS. This year, I was stuck for inspiration, so I did the same thing.  I went out and chose my cute paper plates and napkins and decided to build a dessert around that.  I found some really cute pink paper plates with pastel roses, and coordinating napkins.  When I showed them to my friend, she said, "You have to make my husband's grandmother's Pink Fluff recipe."  Now I had no idea what Pink Fluff was but I assumed it was one of those desserts that may or may not be called a salad, but probably contains marshmallows and fruit, and qualifies as a dessert.  The cherry pie filling in this dessert gives it the perfect shade of pastel pink.  The only change I made is using freshly whipped cream instead of Cool Whip and I always do in these kinds of recipes.  It's light and fluffy and chilled so it is ideal to serve all summer long.  Both my mom and aunt loved it, and asked for the recipe.  AND I took the leftovers to my friend, who gave it the stamp of approval!  

A quick and easy dessert that 
tastes as pretty as it looks.

Just a handful of ingredients...

Combine the pie filling, pineapple
and pudding mix.

Fold in the whipped cream and 
then stir in the marshmallows.
Allow to chill.

Now you have a beautiful pastel pink dessert.

Garnish with additional marshmallows and
some maraschino cherries.

Enjoy!

PINK FLUFF DESSERT

(1) 20-ounce can Cherry Pie Filling
(1) 20-ounce can Crushed Pineapple, undrained
(1) 3.4-ounc box instant vanilla pudding mix
1.5 cups heavy whipping cream, whipped to stiff peaks
2 cups mini marshmallows (plus more for garnish)
maraschino cherries for garnis

In a large bowl, combine cherry pie filling, pineapple and pudding mix.  Allow to set up while you whip the cream.  Carefully fold in the whipped cream.  Once the whipped cream in incorporated, carefully stir in the marshmallows.  Cover and refrigerate for a couple of hours.  When ready to serve, garnish with additional marshmallows and maraschino cherries.

Homemade Bean Dip

There are a few food combinations that go so well together, they are iconic:  Peanut Butter & Jelly, Grilled Cheese & Tomato Soup and of course Fritos Corn Chips & Bean Dip!  That dip in a can was a household staple growing up.  It was our go-to snack food all through college.  When Mr. Devilish Dish decided to make it from scratch a while back, it became an instant hit.  I just happened to have my college friends in town, so he whipped up a batch and everyone agreed how delicious it was.  We even gave it to my Mom & Aunt for Mother's Day.  That is how often this snack staple is enjoyed by my family.  The best part about this dip is it goes together in seconds, with just a hand full of ingredients.  It is so easy to keep an couple of cans of pinto beans in the pantry to pull out whenever we need a quick side dish or snack.  Of course tailgate season will be here soon, and I know this recipe will be on repeat.  Creamy, with just a hint of spice, this dip is ideal for dipping or as the base for a 7-Layer Dip.  Grab a bag of corn chips, and put this recipe into your summer snack rotation immediately! 

The ultimate snack combination...

This is so simple and delicious.

Just dump everything together.

Process until smooth.

Enjoy with corn chips for dipping.

We double this recipe every time we make it.
It's that good.

HOMEMADE BEAN DIP

1 can Pinto Beans, drained
1 Tablespoons Jalapeno brine
3-4 pickled jalapeno slices
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon chili powder

Place all ingredients into a food processor or blender and mix until smooth and creamy.  You can enjoy immediately, or even better if you let the flavors meld together in the fridge for a couple of hours.

NOTE:  We double this recipe every time we make it.

Enjoy,