Orange Fluff Salad

Orange Fluff SaladYes, another salad for Easter. This one has been around since Jell-O was invented, or at least since I was invented, which makes it pretty darn old. That’s not saying that this salad didn’t exist before I was born, it’s just saying that this is nothing new.

HOWEVER, I absolutely have to make this post because I can never find the recipe when I get ready to make the salad. I am a lousy puter-backer with recipe cards. They are forever getting lost. Would you believe that I used to be enormously OCD? Then one day I had a come-to-Jesus meeting with reality and ever since that time the OCD thing began to unravel–which has had both advantages and disadvantages. The disadvantage is that now I lose things and my house is chaotic. One of the advantages, on the other hand, is that I can happily walk away from dirty dishes and laundry and hang out with my grandsons and not feel guilty or anxious.

Orange Fluff Salad
The other reason that I am doing this post is because of the memories that it brings back. Family recipes should do that, you know. There are variations of this orange beauty, but this is the one that my mother has always used. I’m sure that many of you have a similar recipe and will swear by the one with which you were raised.

I make no apologies for not introducing you to some brilliantly healthy new recipe. I do encourage you though, to embrace a time honored recipe for a very easy family favorite that presents a scrumptiously pastel Easter table salad.

Not Easter right now when you are reading this? Don’t be silly. Make this salad anytime. It’s a great one for picnics, family reunions, Church socials, book club…whatever!

Orange Fluff Salad

Recipe Source: Who knows for sure? This recipe has been around forever.


  • 1 (8 ounce) carton Cool Whip
  • 1 (16 ounce) carton cottage cheese (2 cups)
  • 1 (11 ounce) can mandarine oranges, drained
  • 1 (20 ounce) can pineapple tidbits, drained
  • 1 cup miniature marshmallows
  • 1 (6 ounce) box orange Jell-O


  1. Put the cottage cheese in a medium-sized bowl. Sprinkle the Jell-O powder over the cottage cheese and mix together well. Allow to sit for a few minutes. The Jell-O mayl not completely dissolve at this point. Don't worry about it.
  2. Add the Cool Whip, mandarine oranges, pineapple tidbits, and miniature marshmallows. Fold together.
  3. Cover and place in refrigerator until chilled and thickened. This is a soft salad and will be thick, but will not set "firm".


For reasons unknown, sometimes this salad will set more firm than at other times. Either way, it is deliciously addicting.


Orange Fluff Salad

Watergate Salad

Oh sheesh, this is an oldy but goody. I remember back in the 70’s when it became all the rage following the “Watergate” scandal. People would snicker and wink whenever they served this salad, “It’s Watergate salad,” they’d say knowingly. For years following Watergate the word ‘gate’ was attached to anything politically scandalous. I think that play on words ended about the time a certain someone wearing a particular blue dress hid beneath the presidential desk. We probably had to stop using the suffix ‘gate’ because it wouldn’t have made sense to say something like “blue dressgate” or “I did not have sex with that womangate” or ” under the Oval Office deskgate”. We definitely couldn’t call it “Billgate” because we already had one of those except that he was Bill Gates with an “s” and despite the fact that he started out with a bad reputation for working his employees to death and gobbling up the computer industry and seemingly being the megalomaniac of all geekdom, he has ended up being a rather excellent human being…gives staggering amounts of money away. And think about it–where would we be without Windows? Seriously.

Did I just go off on a political tangent? It’s 1:00 in the morning and my mind is so brilliantly clear at this time of the morning. All of my loose screws stop rattling around in my brain and everything settles down into a general state of sublime harmony with the universe as I know it.

So, Watergate Salad. This went splendidly with our Christmas dinner; the perfect counter point to the general savoriness of our meal. It’s delicious and probably ought to be considered more of a dessert than a salad. Maybe it is called a salad because it is green. I don’t know. I mean, let’s do a quick review of the ingredients and you raise your hand when you think I list something that is not found in a dessert: pudding………..marshmallows………crushed pineapple……….pecans……….Cool Whip. (FYI–if you counted the dots and it is driving you crazy that I have a random number of dots between each word, then you may want to see a doctor about that little problem. Just saying.) Okay, so have you decided whether this is a dessert or a salad? I’ll make it easy on you; since we know that Watergate has become synonymous with prevarication, this is definitely a salad.

Watergate Salad
Recipe as found at Kraft Recipes

  • 1 (3.4 ounce) box instant pistachio pudding
  • 1 (20 ounce) can crushed pineapple, with juice (do NOT drain)
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans (I did not use these)
  • 1 1/2 cups thawed non-dairy whipped topping (such as Cool Whip)


  1. Mix together the pistachio pudding, crushed pineapple with juice, marshmallows, and pecans (if using).
  2. Stir in the non-dairy whipped topping. Cover and chill for 1 or more hours.

Merry Christmas Cookies

Merry Christmas Cookies
So, you’re probably not a fan of fruit cake. Neither am I. True confession. I’m sure you’ve heard all of the jokes about fruit cake–you know the ones: there has only ever been one fruit cake and it just keeps circulating from person to person–ultimate re-gifting. Yadda, yadda, yadda. So, when you look at this cookie, you may think that I am so weird to be posting what seems to be a cookie version of fruit cake. Banish that thought.

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Terri’s Tangalicious Barbecue Sauce

Wehaw!  I finally found my grandmother’s barbecue sauce recipe!  I was a young girl when I last had her sauce and I have always remembered it as being one of the best barbecue sauces I have ever tried.  I can still remember Granny holding up the plastic bucket in which she had mixed up the sauce and laughing, “The recipe calls for a bottle of mustard, a bottle of ketchup, a bottle of Worcestershire sauce…”.  Oh, how many times I have wanted that sauce recipe over the years!

The sad part about it all?  I have had the recipe in my possession for over 30 years and didn’t know it.  When I was in my late teens Granny gave me a copy of her church’s cookbook.  I have mentioned that book a few times in other posts and have shared some of the recipes from it.  However, I had never gone through the book page by page until a few weeks ago.  Low and behold I turned a page and saw a recipe for barbecue sauce.  I read the recipe and got really excited when I saw my grandmother’s name below it.  Could this really be the recipe for which I had longed?  I am so happy to announce that, yes-yes-YES this is absolutely the treasured recipe.

As well as I remember, Granny had clipped the recipe from her local newspaper, The Times and Democrat, which was published in the small South Carolina town of Orangeburg.  I think that the recipe appeared in the newspaper around 1967 or 1968.

Believe me, this one is a definite keeper.  As a matter of fact, after John tasted it, he emphatically said that I should never, ever use any other sauce again.

This is a zesty sauce with a little bit of sweet, a little bit of heat, and a whole lot of zippity do dah zing.  I used it to make Pulled Pork Barbecue Sandwiches and the male factors at my house grunted and smacked and staked out territorial rights over every last drop of it. Oh, and we girls loved it, too.  So, so, so-so-so good!  And so incredibly easy, too!

Notes about the sauce:

  • This recipe makes approximately 9 cups of sauce.
  • Left-over sauce can be frozen in appropriate containers for later use.  In the past I have often bought barbecue sauce in gallon containers (like the ones from Costco), then divided it among quart jars, and stored it in the freezer.  When ready for use, I take a jar out of the freezer and defrost the sauce in the microwave.
  • The sauce by itself is very zingy–you definitely get the vinegar.  However, it mellows to perfection on meats.
  • The salt, pepper, and hot sauce are to taste.  I did not add any salt or hot sauce to my sauce, but I did use a few grinds of black pepper.
  • No exact brands or sizes (other than “small”) were stated on the recipe.  I chose brands and container sizes which I thought might have been available during the time period in which this recipe was written. 

Terri’s Tangalicious Barbecue Sauce
Recipe @ that’s some good cookin’ as adapted from The Times and Democrat Newspaper, Orangeburg, South Carolina 1967 or 1968
Printable Recipe

  • 1 (10 ounce) bottle Worcestershire sauce (I used Lea and Perrins)
  • 1 (18 ounce) bottle barbecue sauce (I used Hunt’s Original)
  • 1 (14 ounce) bottle ketchup (I used Heinz)
  • 1 (16 ounce) bottle French salad dressing (I used Kraft’s)
  • 1 (8 ounce) bottle mustard (I used French’s)
  • 1 stick butter (1/4 pound) (I used real butter)
  • 6 tablespoons brown sugar
  • 4 tablespoons vinegar
  • hot sauce, salt, and/or black pepper to taste (I did not use any hot sauce or salt)

Mix all ingredients in a sauce pot.  Cook and stir over medium heat until butter is melted and sauce just begins to bubble.  Remove from heat and use on your favorite barbecue meal.  Try this on Pulled Pork Barbecue Sandwiches…perfection.

Left over sauce may be stored in the refrigerator for about two weeks (maybe longer–you decide) or put in freezer-safe containers and kept frozen for at least 3 months.

Fudge Mallow Cake

Fudge Mallow Cake

For the third recipe in my Memory Lane series, I most humbly present to you “Fudge Mallow Cake”.  And I mean humbly because I have had to jump through quite a few hoops just to offer you this gooey, messy picture of a really incredible cake.  What in the heck happened, you ask?  Thank you for your concern, but I shall not trouble you with my tales of cooking woe.  Oh, except for one thing.  I will tell you this so that you can laugh and then at least partly understand why the cake in that picture looks a bit…um…free-spirited.

When I finally got the cake all put together (only took three days–loooooooong story), I took the bottle of chocolate syrup out of the fridge to drizzle the syrup on the top of the cake.  However, the syrup was cold and stiff, so I put the bottle in the microwave for 30 seconds to soften things up.  At about 20 seconds I heard a soft high pitched sound which I recognized to be pressure being released from the bottle.

I sort of was scared to open the microwave because I didn’t want chocolate syrup to explode all over me, so I just stood there across the kitchen staring at the microwave as if it would suck me into a vortex of cooking insanity.  Then the timer went off and I continued to stare at the foreboding microwave, fearful of what lay behind door #1.  After a few moments I finally worked up the courage to walk across the kitchen and face my fate.

Resigned to having to clean up a chocolate disaster of monumental proportions, I opened the microwave door.  Unbelievable! White interior with no exploding chocolate despite the fact that the bottle was bulging and misshapen from the hot chocolate syrup within it.  I carefully removed the bottle, with the lid facing away from me, and walked over to the kitchen sink.  I covered the lid with a pot holder and pulled the flip top up.  I truly expected a chocolate volcano to erupt out of the end of the bottle, but there wasn’t even so much as a phtt!

I gently shook things around a bit to see if the chocolate was a liquid or a curdled solid.  I could tell that the syrup had softened up quite a bit and felt that it was actually just right for adding swirls to the top of the cake.  As you can see, I was wrong.  Mostly it was just right for making a big runny chocolate mess on my beautiful cake.  And what did I do…why I took pictures of the whole thing, focusing on the most interesting parts of the chocolate drips over the edge of the cake.  As much as I wanted to only present perfectly cooked food on this blog, life isn’t always perfect.  So welcome to real life.

This is the first cake I remember eating as a child, except that my mom’s cake looked considerably better.  I think I was about 4 years old and I can still remember how my mother looked from behind as she stood at the kitchen counter making this cake for a family reunion.  I know that’s probably an odd little memory, but there’s no accounting for the randomness of images that the brain chooses to keep.  Perhaps that particular memory has stayed with me because I was so intrigued by the different elements that this cake contains.  It’s like a German chocolate cake that decided to play dress-up in movie star clothes.  Aside from its humble beginnings with a boxed cake mix,  this cake gets all decked out with a luscious caramel-style topping, layers of marshmallow cream frosting, and swirls of chocolate syrup.  What more could a cake ask for?

Fudge Mallow Cake
Recipe by Terri’s mom @ that’s some good cookin’
Printable Recipe

The cake:

  • 1 German chocolate cake mix (the original recipe called for a homemade German chocolate cake…not a good plan for me)

Mix and bake according to package directions for a 9″ x 13″ pan.  Allow to cool before adding frostings.

Frosting #1:

  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1 cup evaporated milk
  • 2 egg yolks at room temperature (save whites for frosting #2)

Combine above ingredients and cook over low heat until thickened to the consistency of pudding, stirring frequently. Remove from heat and set aside to cool. Frost cake with cooled mixture.

Fudge Mallow Cake  Fudge Mallow Cake

Frosting #2:

  • 2 egg whites, at room temperature
  • 1½ cups sugar
  • 1/3 cup water
  • ¼ teaspoon cream of tartar
  • 1 tablespoon light corn syrup
  • 7 ounce jar of marshmallow cream

Mix egg whites, sugar, water, cream of tartar, and corn syrup in the bowl portion of a double boiler. Place over boiling water. Beat ingredients with an electric hand mixer until stiff peaks form. Remove from heat. Add marshmallow cream. Beat to spreading consistency, then frost cake on top of frosting #1.

 Fudge Mallow Cake  Fudge Mallow Cake
  • 1 bottle chocolate syrup (I used Hershey’s).  You will not need the whole bottle, so save some for another use…like maybe on a spoon…with peanut butter.

Using a spatula, add swirls with chocolate syrup.  Oh, and good luck with that swirl thing.  You might want to wait until you serve the cake and then drizzle some chocolate syrup across the top of the cake piece.

P.S.–Be sure to save a little frosting for yourself.  It will make you happy.
 Fudge Mallow Cake  Fudge Mallow Cake