1980s RECIPES FOR SUMMER ☀️ trying Pillsbury Recipes!
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- Опубліковано 25 чер 2024
- Looking for summer cooking ideas? These low-cook and no cook recipes for summer are easy, delicious, and won't heat up your kitchen.
Other videos you may enjoy:
1980's Holiday Brunch: • 1980s HOLIDAY BRUNCH -...
1980's Cookbooks & Recipes playlist: bit.ly/44ROMm8
Melinda's Fonduloha video: bit.ly/4dN79Oq
Items from this video:
Pillsbury’s Summertime Favorite Recipes (1981) amzn.to/4bdeTHL
Pillsbury Kitchens’ Family Cookbook (1979) amzn.to/3ycearD
Tiny Juicer: amzn.to/4bR8odJ
Offset Spatula: amzn.to/3yh1gZo
SIR Spatula: amzn.to/44BNrku
Fiesta Grande Tortilla Chips: bit.ly/44A6Cv3
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MARINATED GREEK SALAD (pg 58)
2c cauliflowerets
2c broccoli pieces
1c sliced fresh mushrooms
3/4c pitted ripe olives
3/4c salad olives
12 cherry tomatoes
8oz bottle Italian salad dressing
4oz feta cheese, crumbled
In large bowl, combine all ingredients except cheese. Cover and refrigerate several hours or overnight. Just before serving, gently stir in feta cheese.
TACO DIP (pg 14)
1 ripe avocado, peeled
8oz cream cheese, softened
1/2c sour cream
2Tbsp milk
1tsp lemon juice
1/8 to 1/4tsp chili powder
dash salt
1c shredded lettuce
2 medium tomatoes, chopped
1 small onion, chopped
4oz shredded cheddar cheese
In blender, combine avocado, cream cheese, sour cream milk, lemon juice, chili powder and salt. Process until smooth and creamy. Spread dip evenly on a large plate with sides. In layers, sprinkle with lettuce, tomatoes, onion and cheese. Serve with tortilla chips.
REFRIGERATOR PISTACHIO DESSERT (pg 105)
1 1/4c all purpose flour
1/2c butter or margarine, softened
1/2c shelled pistachios, finely chopped
8oz cream cheese, softened
1c powdered sugar
8oz carton frozen whipped topping, thawed
2 - 3oz packages pistachio instant pudding mix
3c cold milk
Heat oven to 350. Grease (not oil) a 13 x 9 pan or baking dish. In small bowl, combine flour and butter until crumbly. Stir in pistachios, pat into prepared pan. Bake at 350 for 18 to 22 minutes or until light golden brown. Cool.
In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping and spread over cooled crust. In medium bowl, combine pudding mix and milk. Beat thoroughly. Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate several hours or overnight. makes 12 servings.
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TIMESTAMPS
0:00 Intro
0:47 Marinated Greek Salad
4:29 Taco Dip
9:18 Refrigerator Pistachio Dessert
16:54 Cookbook Chat: Pillsbury's Summertime Favorite Recipes (1981)
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MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Twist Whisk: amzn.to/3tDvFPo
- Geometry kitchen towels: geom.crrnt.app/AnnaB15 - use my link for 15% off!
- 1/4 Sheet Pans (to hold my prepped ingredients!): amzn.to/46S9IKE
- Ove Glove: amzn.to/3CkmyV5
- Small offset spatula: amzn.to/3GB9Rb7
- OXO Mini Angled Measuring Cup: amzn.to/3Gx2osz
- GIR Silicone Spatula: amzn.to/3ImvNIs
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Every time you say "Hello, this is Anna" I imagine you poking your head in the neighbors door and saying "Hello, this is Anna" in the exact tone you say it in here 😂
When you were talking about the long drive for feta in the 90s, it reminded me how many times in the comments I've seen people lose their snit over cottage cheese in lasagna. I'm not even sure you could find ricotta and Italian sausage in some states in the 1970s. The closest thing we could find was cottage cheese and ground beef with Italian seasoning 🤷♀️
We were a ‘cottage cheese in lasagna’ family too! 😁
I'm half Italian-American on my father's side; my mom was able to get ricotta in suburban Chicago in the 1960s, but I think she had to special order it -- she was on a first name basis with the manager of our local Jewel grocery store, and he was super accommodating. My aunt (Dad's sister) lived in Dallas and she had to use cottage cheese in her lasagne; I remember her saying it was because of the Texas heat making shipping/storage more difficult, but more likely there simply weren't enough Italian-Americans to create demand.
@@SarahRenz59 it really was demand. In the 60s and 70s grocery store were small and often local owned unless it was a good size city. They stocked what the majority bought. I never saw a container of ricotta until the early 2000s in our local grocery. And I lived in central Virginia! As larger companies built larger stores there was more variety.
Cottage cheese and ricotta are nearly the same anyways.
Strange. I lived in a medium sized town/city (40-50,000) in Indiana. In 1968, we took a trip to DC and ate at an Italian restaurant. It was the first time I had lasagna - there weren't many Italians where I lived. When we got home, my mother and I were determined to make lasagna so took a trip to the A&P and found everything we needed. Italian sausage, ricotta, lasagna noodles - all things we'd never even noticed on the shelves.
Five years later we moved to New York State and half of the town/city of same size was Italian (the other half was Swedish!). It was amazing to be able to buy freshly made ricotta in the deli and freshly made Italian sausage (hot, mild & sweet in links, patties or bulk) in the meat case at the grocery store. And so much more! Within another 5 years, everyone in Indiana was eating lasagna.
As someone from Texas I will tell you that spring is no longer here 😩 it left back in April. It's all summer right now!
Same in Florida !😮
Yes you're right I'm from Texas too and yes its summer already
@@kathyradford7187yes, I’m in SWFL and it’s brutal! Makes me want to move back to Ohio
Yep, it's 93 right now so I'm calling it Summer. Don't we all have a couple of Pillsbury booklets.
Hardcore summer here, too, so I’m all about these summery meals.
I love how customizable that dessert is!
Have to admit that I'm laughing my ass off imagining ding dong ditching someone's house but leaving a platter of hot dogs 😂
There are some reasonably priced editions of that book on Amazon, both hardcovers and spiral bound.
I love the irony of a Greek Salad with Italian dressing 😂 We’ve come so far in a few decades!
We also made the "Pudding Dessert" (that's what we called it, we weren't a creative people) in a 9x13 pan with two different flavors of pudding, one on each half. It was usually two of chocolate, pistachio and butterscotch. The middle pieces were the best where the two flavors came together.
Thanks for the idea of having the Greek salad in the fridge to up one’s veggie intake.
I have been binge watching your videos for the last two days. I’ve been missing my mom, who was an epic cook during my childhood and young adulthood in the 60’s, 70’s and 80’s. Thank you for all the great videos.
So sorry you are missing your mom right now. Glad my videos could help spark some nice memories. ❤
back then, fresh mushrooms only existed at the all you can eat salad bar in the big city you were visiting. Those were tough times we were raised in.
I think that Greek salad would be good with garbanzo beans. Yum
I agree. And "Good Seasons" packet/ freshly made salad dressing in Italian or Garlic & herb flavor would be yummy, imo.
Pistachio pudding dessert has been a staple at all our family gatherings since the 80s. My mom used to make it, but it's my contribution now. I made it for 20 years before I got an offset spatula. That spatula changed my life! You did it the only way that works, plop all the toppings in the middle and spread it out from there. Otherwise, the crust will break away and infect your lower layer. We always used walnuts in the crust. The lazy version I make now uses premade graham cracker crusts. The full recipe fills 2 crusts. I do one small box of pistachio pudding and one of chocolate. Super easy way to satisfy everyone's tastes! I have also added a cup of peanut butter to the cream cheese layer and used chocolate pudding. Even better, use the oreo cookie crust and chocolate. Those were incredible, no leftovers. This dessert lasts several days in the fridge before it starts going weird. I got a great pyrex 9x12 clear glass pan with a lid and a hot/cold carrying case for my wedding 25 years ago, and that dish is known as the pistachio pudding pan. Sure, I use it for other things but I have never made pistachio pudding dessert in any other dish. Well, until I got lazy and started using the graham cracker crusts. :) I wonder if you could use vanilla pudding and a layer of sliced banana and make banana pudding. Would it be too rich and creamy? I do like your idea of butterscotch, too.
My mother only made banana pudding pie using vanilla pudding, sliced bananas, graham cracker crust and whipped cream. It was light and delicious. My brother really loved bananas, so he'd put a layer of thinly cut banana on top of the crust, then the pudding, more banana, and then the whipped cream.
Cookbook from 1981, wow, that was when I really felt I was a cook. I had mastered so much.
That pistachio pudding dessert is my absolute favorite of all time. My grandma made it every time I would visit her when I was little. Since I’ve grown up, I’ve made it with lemon pudding and other flavors, but the pistachio one is still my favorite.
We don't have big plans this summer, but my 14 year old and I are going to be experimenting with cookie recipes and making art/junk journals. He's really into science so I'm attempting to help him see cooking as a science experiment so by the time he goes off to college he can feed himself if needed. 😂
Not sure if this appeals to you, but I’m a botanist, always was fascinated by science. I taught our boys to make soap. They loved the chemistry and learned a useful life skill along the way!
Cooking... baking, candy making, very Scientific!! Rock candy is a fun young Scientist's project.
Yes. That is a life skill that will get him very far. Check out Alton Brown's books and his original show. He'll teach your kid that cooking is ALL science.
Great idea. The amount of sugar in a cookie will give you very different results. More sugar, softer. I've always told young people to learn to cook. Even just a few dishes. You will eat better and save money.
A good experiment would be to make chocolate chip cookies with different types of fats (solid butter, melted butter, shortening), flours (AP, almond, gluten free blend), or any other ingredient that has variations. Then compare how each option changes the final product.
I use to buy these cookbooks when I was at the store. Wish I still had them.
I also use Italian dressing as a chicken marinade.
My mom always did this.
Good idea! ❤️🇦🇺
I grew up in Central Texas with no A/C.......recipes that require no oven and very little cooking on the stove were always appreciated. I now live in the UK and very few people have A/C here because it does not get hot enough often enough. Those feww days where we hit the higher temps, I fall back on my grill and no to little cooking recipes !! I am a child of the 60's so these older recipes are my comfort food. Thanks for posting my memories, lol !!
I’m so glad I’m not the only one who appreciates the offset spatula and also the specific sandwich/chip combo 😆
❤😊I love all the recipes...my wonderful godmother who has since passed, made that wonderful pistachio dessert.🎉🎉Thank you, Anna!👍😘💕🌞⛱🌈
YES! I am a total chiponista! Subway foot long, 1st day with Mrs. Vickies Jalepeno chips, 2nd day with Harvest Cheddar Sun chips. Bologna with mayo/mustard and regular Lays chips piled on inside the sandwich. Ruffles with chip dip and fritos with bean dip. Thank you for making me laugh! I am a total chip "snob".
Me too. Take everything else that matters to me away, but mitts off my chips.
I’m making that Greek salad this week!
I love low cook, summer recipes. I want to try all three. Thank you for sharing the recipes. Very fun! 🎉
OOH, I have that little book somewhere in my house...bless your for the reminder..
Me, too! I had gotten married in January of that year and picked it up in the checkout! I remember making the dip (no avocado - the hubby wouldn't have eaten it 🙄) and the Greek marinated salad. That booklet was one I actually used!
I had that book. It’s one of my many many lost ones, but I still appreciate it this sweet trip down memory lane. And yes, at the time that book was published that would’ve been considered Greek Salad. Man I’m old LOL.
Where do the years go? I was 30 years old in 1981. In my head I still feel young but my body doesn’t always agree!
i've always loved the chop and chat tv shows. since tv no longer does shows with that format i'm grateful to people on youtube picking up the torch and continuing the tradition. i love your videos and think you have a great personality for this...not too chirpy or permanent fake-smile mawkishness. but sincere and pleasant. thanks, anna.
Wonderful ideas! We are invited to an early Memorial Day barbecue later this week and I’m asked to bring chips and a salad. I think I’ll also make the dip because I’m fancy like that, and no one has planned a dessert so I sense a pistachio pudding dessert in my future! Thanks for the ideas, you never fail to inspire me!❤️❤️❤️
I love that dessert , the possibilities are endless. You could also make a fruit topping rather than a pudding, using a raspberry jello and frozen raspberries. Allow the jello to thicken up a bit before topping the cream cheese mixture. When I first encountered this recipe it went by the name better than sex…I took it to a church potluck and changed the name to layered dessert 😄 obviously a much more appropriate name. This dessert remains one of my favorites
Oh all those recipes looked so good! Yes, summertime! 🏊🏼
It's definitely summer weather where I live. Appreciate this.
Oh my god taco dip!!! I sort of forgot about its existence, but it was an absolute party or gathering staple in the early 90s. But we never had avocado in it... that's news to me! I don't think we even had access to avocado back then. It's such a delicious dip, it's going to have to make a comeback in my life.
I would love to see you test some of the crazier cocktails and beverages. That’s typically a section in vintage cookbooks that I tend to gloss over, but the vividly green one from the photo that you showed from the summertime booklet reminded me of just how … experimental … my parents and grandparents were.
In SWFL everyday feels like summer ❤❤❤
I like that salad at the beginning. Needs some red onion. I like cucumber, I could add that. good start! taco dip looks great. wow, good job on the icebox dessert.
Bizarrely, I grew up eating a pistachio dessert exactly like this, but with Ritz instead of flour in the crust, and we called it GED(rhymes with bed). I have absolutely no idea why it was called that, nor why we continue to call it that? I think it means "green, exotic, dessert".😂 However, it's delicious! Your videos often bring up nostalgic food related memories, and I love that!!
I eat sliced hot dogs (good ones, all beef preferred) with a side of cottage cheese. There's something about the hot well seasoned dog, and the cold creamy cottage that just makes it a freaking delicious easy lunch when in the run. I'll also eat cottage cheese with canned mandarin oranges, yum!
That Greek salad looks very good.
I always notice when you choose recipes from 1963 ( year I was born) and 1981 ( year I graduated high school). I thought of you recently when I was in a vintage shop in Cuyahoga Falls and they had some old cookbooks. Tfs.
We are the same age. I notice those dates as well 😊
@@geriland5 I notice them too, for the same reason!
Taco dip is a Wisconsin favorite, all year long, and especially during football season. Adding sliced black olives on the dip is wonderful.
Was going to say we make this in the Midwest and put Black Olives on top. 😂 Also, I put a layer of Refried Beans on the platter first. Makes it even more filling so it goes farther. Haha.
👍 @@DJ-nh6wq
I really like your apron! The colors are so vibrant and shows well!
Thank you! It was an anniversary gift from my husband - a smock apron from Hedley & Bennett.
Thanks for another great episode. ..all these recipes and books really makes me miss my mom 😢..in a good way ❤ keep up the great work !
I love that every time you get out the ‘green flowered’ plates that I think of my grandma because she had that whole set of plate ware and cutlery when I was a child
Add pepperoncini and toss over Romaine and that Greek salad looks pretty close to what Greek-owned pizza place in my town called Greek Salad.
My grandma mae this. She always made pistachio, lemon or butterscotch.
You could drizzle some taco sauce on the taco dip to spice it up a little.
Anna! I’ll be back to watch your video later, but had to jump on here and let you know about a UA-cam channel that is right up your alley. It’s called Cavalcade of Food and I don’t know the backstory but the guy that runs it collects old appliances, cookbooks and kitchen gadgets. Maybe you’ve heard of that channel but you’re the first person I thought of when I ran across it. It’s really fun to watch. 😊
Yes! I'm a big fan of Cavalcade of Food. Kevin's collection and the space in which he houses everything is just incredible!
I used to host cocktail parties for a group I volunteered with. I have several of those little books and they were great.
Love the dip and that dessert (we preferred chocolate)! With the salad, dip with chips and the dessert, all we need now are some favorite cold summer sandwiches or gyros and you have a great meal! Thank you, Anna!
All three of these dishes are super pretty looking.
It's funny when people say, That's not authentic, like they decide. I watched a documentary on taco bell, and the lady that started it was from Mexico, but lived in Northern California and used what was available there. That's about as authentic as you can get🤷♂️
The tomato cheese pie is delicious. I haven't looked through that little book in a long time, I needed to dig it out of my cooksbooks and give it a look again.
Great looking recipes! And Spring still here in Wyoming…it’s only in the 40’s and raining.
that taco dip was my summer... my aunt would make that every party
I grew up with that dessert. To Midwest. ❤ you’re right. Butterscotch is soooo good in it!!
There's a channel called she's in her apron, last spring/summer she hosted a hot dog cookout for her 2nd son & his friends (I think they were finishing jr year). There were various combinations that you could make and she put a menu up for them to get inspiration. It was a cool idea & she said that the kids enjoyed the combinations.
Huh?!?
I love green color too. I made dessert with the same pudding.with marshmallows and cool whip and crushed pineapple.
Haha, so I'm not the only one who calls. it shredduce. That dip looks great. I think I'd also throw some black beans on top. We're doing a beach trip next week and these are some great ideas for snacks at the beach house. I want to do that last dessert with coconut pudding and add some pineapple tidbits.
Yeah 1980s! my childhood letz go!
Hi Anna and all. Happy Sunday
Love summer salads!❤
Great video! Love all the recipes. The taco dip reminds me of that layered dip with refried beans on the bottom! Yumm! I’m going to make that pistachio dessert for sure!!!
I'm going to a lady's luncheon soon. that Greek salad looks just the thing to bring! The other two dishes also look good! We are going to a family reunion this summer-our family likes to eat well so it will be great! Happy Spring/summer. It's getting warm here and our birds are singing also. Be thankful you don't live in Tennessee where my daughter lives-they have swarms of cicada bugs now and it is deafening!
I was such a sucker for those little Pillsbury cookbooks. 😆 I bought a plethora of them in the 90s and early 2000s. I still have them all.
yes that looks like my pasta salad without the pasta
Very much enjoyed this weeks video. My children were born in the late 70's and early 80's. I bought these booklets and still use some of the recipes. I counted how many I still have and it's 43! I know I've gotten rid of some from which I never used a recipe. Those booklets were a real eye-catcher at the grocery check-out stand!
As a late 70s 80s and 90s mom I was a sucker for those little themed cookbooks from the grocery store. From what I remember they came out once a month like a regular magazine. I wasn’t and still am not much of a cook but I really enjoy looking at cookbooks.
I got so excited to see the pistachio squares (which is what my family calls them) in the thumbnail! This is a favourite in my family in Atlantic Canada. My mom makes them for New Years gatherings or whenever she hosts a family dinner.
It is definitely still spring here in Minnesota! Thank you for these spring retro recipes. I remember in the 89s how we just did not have or know about all of the ingedients that we have and know about now. I liked how you reminded people about the historical perspective - which is really (to me) one of the most fantastic things about watching your channel. ☮️💟
All of your dishes are beautiful.
Hi Anna! We're roughly age mates and I'm absolutely loving this nostalgic '80s throwback. I've actually never had any homecooked American food as a kid (unless you count microwavable pizzas, lunchables, school lunches, etc...), so these are the kind of meals I'll only seen in magazines and on TV and wish I ate! Obviously, that's been remedied as I grew up but I've always secretly wished to eat 'authentic '80s/'90s homecooking.' I'm hopeless in the kitchen and can only make eggs (passably). You make cooking seem easy and achievable. I'm totally going to make the pistachio dessert now! Do you have '90s cookbooks as well?
Hi there!! I do have some 90s cookbooks in my collection, although I tend to cook from them a little less often here on my channel. I did film a '1990s Holiday Appetizers' video last Christmas that you might enjoy: ua-cam.com/video/49N_WlPFTQY/v-deo.html
All 3 look good.
Thank you!
I haven’t had cottage cheese on a hot dog but I grew up on Seattle dogs outside of sports games. It’s cream cheese spread and carmelized onion with spicy mustard. I bet the cottage cheese one would have a similar vibe
Not only do I not like turning the oven on, I don't like hot food in summer either. I made an icebox pie today. 2 ingredients and a store bought Graham cracker crust. The epitome of no bake. Sweetened condensed milk and lemon juice. Viola instant lemon pie.😅
It’s feeling like summer here in Texas! I appreciate a no oven recipe. Funny enough, I am itching to use my oven! It was broken for a while and it just got fixed. During the time it was broken I relied heavily on my toaster oven, air fryer, instant pot and my stove top.
I’d add hard boiled eggs to the first salad for more protein. Or leftover meat, either chicken or beef. When you cook chicken or beef, cook a couple extra, cool, slice, and freeze. That way you always have a protein to add. Or canned black beans.
May I vote for seeing the tomato cheese pie put in an appearance?
I feel like you could toss all of the ingredients for the salad together with some pasta and make an amazing pasta salad!!!
I have made the refrigerator pie many times using pecans and chocolate pudding! Delicious!! I had forgotten about it…already have the ingredients in my shopping cart for next week:)))
Yay! I love this cookbook! Okay, ready to watch!! 😋
The chocolate version of this is my husband’s fav dessert. But he loves pistachios so I’m gonna try it. Thxs Anna!!
Another fun video and I love your floral apron! ❤
Thank you! 🤗
All 3 look great!
Mom would make green jello salad with pecans. It can be changed according to the taste.
My mom always called the pudding dessert “Robert Redford Dessert”. We always used chocolate pudding ❤
Anna! This was such a fun video! So great!😃
Imma testify on feta & cherry tomatoes here: I was in 4th grade in 1981, and I can tell you coming from a small rural place, (but even for my cousins in larger cities like Chicago) feta cheese would have been incredibly unusual, not only to find, but even know it existed. There was American, Colby, cheddar, Swiss, and the only Parmesan was in a shakey can for pizza and pasta. Yes.
Heck, olives being part of a dish, other than Pizza Hut pizza or a holiday relish tray, would have been unusual. Try to imagine this, younger viewers: unless you lived in a major city like New York or LA, even having very Americanized Mexican or Chinese food at a restaurant was still considered a bit worldly and exotic in 1981.
This would change swiftly through the rest of the 80s to the point that Chinese and Mexican food had become passé in the 90s. The new hotness was Indian food, Middle Eastern food, and African food. With no Internet, you either learned about some of these things in libraries or maybe your family had the funds to travel outside the US.
Another great example of how forward leaning some ingredients of these recipes were, the salad calls for cherry tomatoes. Unless you had a garden, even cherry tomatoes were a pretty special, cool thing!
And if you went out to a very nice restaurant, your salad almost certainly had cherry tomatoes, and the number of cherry tomatoes would tell you how fancy it was (sometimes you only got one).
The cherry tomatoes in restaurants were never sliced. I suppose it was to show that you had an actual cherry tomato and not part of another larger tomato like a Roma?
It was such a thing, that there was often a tired part of conversation about cherry tomatoes, and how to approach one in your salad, and that they would squirt on your clothing, because no one had considered you could use the steak knife at the table to cut your cherry tomato in half. It was also common to advise people to carefully and quickly pierce your tomato with a fork and just eat it whole to avoid squirting it on your clothing. Honest to God, this cherry tomato thing was talked about way more than you could imagine.
Often the cherry tomatoes back then weren’t that good either. They were either too sweet or flavorless. The breeding of grape tomatoes through the 90s and the industrialization of the production of grape tomatoes are a welcome part of my weekly groceries. But if I see actual cherry tomatoes somewhere, I still buy them. They still seem special, maybe because the grape tomato has made them rare again. 🙂
Omg, that pistachio dessert took me right back to happy good flavors! We usually had a chocolate version too, sometimes with nuts, sometimes not. I totally forgot about this - I’m making this for visitors this weekend! So good!!! 😃
That hot dog ideas photo! That is so familiar. I think lots of magazines ripped off that layout later - those lined up dogs with chips or other things! Lookin’ at you, Martha Stewart! 😄 Cottage cheese hotdogs- I’M IN! No broil necessary for me 🙂
It always makes me so happy to see how happy party food makes you! Pure joy! ✨
Thank you, Anna! I hope you are well and being kind to yourself. 😌✨
We must be very close to the same age, because you took me back in time with your comment! I got to fly on a plane for the first time and eat Mexican food for the first time on a very one-of-a-kind family trip in 1983 when I had just turned 13. People in my income group did not eat out--our splurge was Sunfay lunch at Burger Chef after church!
And I do remember the cherry tomato conundrum. Lol. Anna's channel stirs up so many small, special memories.
The broccoli salad has always been one of my favorite salads... I find it to be even more amazing if it sits in the fridge for an hour or two... This was the only way I would eat broccoli also.. lol
Hi Anna! Thank you for these no-cook, low-cook recipes! Just in time for our Memorial Day get-together! Now I don't have to go crazy trying to figure out what to make! You're awesome! I am a big fan of your channel! Have a great week!❤❤❤
The dessert looks cool and refreshing.🍰
My husband favorite flavor of the dessert was butterpecan. I used pecans in the crust and jello used to make a butterpecan pudding. They discontinued that flavor.
I love snacks too!!
We're still getting Spring in SoCal! it's hard to believe that superior tortilla chips come from Michigan, but you've never steered me wrong before so I'm ordering some. Then we'll see...
My Mom frequently made a marinated vegetable salad which was the recipe you showed minus the olives and feta. Our extended family loved it when we went to our lake house.
I remember my mom making that taco dip back in the 80’s in a blender! ❤
My mom and I love that dessert! My Aunt Margie made it for us all the time and called it Sin Dessert. Been eating since the 80’s 😂. We also sub the nuts with pecans 👍🏻. Pistachio pudding is delicious and a lovely shade of green. I like to make it for St. Patrick’s Day ☘️. Thanks for the nostalgia Anna! 💜
Butterscotch is really good, love the chocolate as well.
The cottage cheese with scallions will be great. I would make a stuffed tomato with a cottage cheese with cucumber and green onions. Serve on a couple iceberg lettuce leaves. Was served this in hospital in early 80’s. Still make it.
Someday do an episode of vintage centerpieces for the table. I think in the past people made a bigger deal out of centerpieces for the table.
I grew up in rural PA and am around your age and I didn't know feta cheese existed until I was in my mid 20s 😂
I really want to make taco dip now lol, giving me all the nostalgia even though I grew up in the 90s. I love the photos in that book!
My aunt makes a pistachio torte that we all love that is very similar to the dessert you made. I wonder if the book you referenced is where she got it from. We have no idea, and she doesn’t remember. I was given the recipe for Christmas a few years ago, and it’s one of my most prized possessions.
We used to make that taco dip a lot
I'm sadly probably gonna be working during the summer but I'd love to make the best of it with some yummy refreshing treats and visits with friends when I can.