Tag Archives: cool whip

99. Salads (Hold the Veggies, Please)

15 Jun

Cranberry salad by Unsophisticook.
Click for recipe.

When I lived in LA, I witnessed a whole heap of salad eating going on. Here in the Pacific Northwest, folks happily munch on greens of any variety, as long as they’re organically grown less than two miles from their home (Ok, maybe it’s 50, but who’s counting? Locavores, that’s who!). But I daresay there’s no place in the country–perhaps even the planet–where folks eat more salad per capita than the South. Now before y’all start to challenge my completely made up statistics, let me explain: When I say “salad,” I don’t mean a bowl of veggies lightly drizzled with dressing, perhaps topped with a sprinkling of walnuts or cranberries. Oh no. I’m referring to Southern-style salad, which hardly ever features any vegetable as the main ingredient.


So what IS in Southern salad? Well, there are two main categories: sweet or savory. Cool Whip features prominently in the former and mayonnaise in the latter.

Sweet salads include, but are not limited to: fruit salad, pistachio salad, cranberry salad, strawberry salad, blueberry salad (noticing a theme here?), and ambrosia and Waldorf salads (for the fancy people).

Many of the above salads also feature Jello (or Jello Instant Pudding) as a main ingredient. In fact, I think the rule is that as long as you add one other ingredient to Jello, you can call it a salad. The varieties of congealed salad are too many to list, but here are a few I found in my trusty Bell’s Best community cookbook: Apricot Jello Salad, Coca-Cola Salad, Lemon-Lime Congealed Salad, and Miss Dora Sills’ Golden Glow Salad (which involves lemon Jello, pineapples, and carrots. Yum?).

Pistachio salad by Country Door.
Click for recipe.



I should mention that the outlier of the bunch is Waldorf salad, which contains both fruit and mayonnaise. But don’t blame Southerners for that bizarre pairing. It came straight out of the hotel formerly known as the Waldorf Hotel (now Waldorf-Astoria) in New York City. I should also mention that my sister-in-law Karen taught me to make an AH. MAZE. ING. fruit dip using only a pack of cream cheese and a jar of marshmallow creme. Ok, so that’s not technically a salad, but close enough.

In the savory salad category, you’ll find Southern staples like chicken salad, tuna salad (usually referred to as “tuna fish”), potato salad, egg salad, and macaroni salad. This is where you’ll find the occasional vegetable such as celery, green onions, or pickles. Mostly, though, the recipes break down like this: Put a large portion of salad’s namesake ingredient in bowl, add large portion of mayonnaise, stir, and serve. If you’d like to read more about chicken salad, check out what Southern women want by my blog pal, reelingintheyears.

Chicken salad–Hey, who added the lettuce?



I’ll leave y’all with the recipe for one of my all-time favorite salads (also courtesy of my sister-in-law Karen). You might think it sounds more like a casserole than a salad, but it’s CALLED salad, which is good enough for me.

Hot Chicken Salad
2 cups chicken (cooked and cut up)
1 can water chestnuts
1 can pimentos, chopped
3/4 cup mayonnaise
1/2 cup almonds
2 T lemon juice
1/4 t celery salt
1/8 t pepper
3/4 cup grated cheddar cheese
1/2 can french-fried onion rings

Mix all ingredients together except cheese and onion rings. Mix cheese and onion rings together and place on top of mixture. Bake at 350 for 30 minutes.

What are your favorite “salads”?

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39. Cool Whip–Cream of the Non-dairy Crop

17 Jun

Do the Cool Whip by sweetmusichearts

In case you’re wondering why it’s taken me so long to get around to Cool Whip, I must confess that I haven’t used it in so long that I almost forgot about it. UNTIL…I was eating at a restaurant near my hometown called Mama & Mamee’s. (Many thanks to my friend Tammy Tadlock who recommended the place!!)

At a later date, I will extol the wonderful deliciousness of the entrees, but for now I’m skipping straight to dessert. Have y’all ever been tempted to look over a dessert menu and say, “I’ll have one of everything”? I know I have. Many a time. But I never actually DID it. UNTIL…well, there were six desserts on the menu, and they all sounded equally good. There were three of us, and we were all equally smitten. Plus, the desserts were only $1.99 each. Which by the math I remember from high school meant two desserts for less than the price of one at any other restaurant anywhere. So we ordered six desserts and three spoons.

If I recall correctly, our waitress delivered: white chocolate bread pudding, coconut cake, Hershey’s cake, earthquake cake, banana pudding, and the ice cream sandwich cake, which was what got me to remembering Cool Whip.

After much tasting and speculating and finally asking the waitress, we determined that the ice cream sandwich cake consisted of a layer of ice cream sandwiches, a layer of caramel, a layer of Cool Whip, and a generous sprinkling of toffee bits. How could something that simple (and cheap!) be that plate-lickingly delicious? Magic? Love? Who cares! But I know what I’m bringing to the next potluck. Y’all get ready.

Ever since I bought my own Starbucks-style whipped cream dispenser, I’ve developed a strong preference for real whipped cream. Ok, yes, I’m whipped cream snob. But I will always have a place in my heart (and on my plate) for good, old-fashioned Cool Whip. Because without it, you cannot make my absolute favorite dessert in the world: Chocolate Stuff.

Chocolate Stuff

2 sticks melted butter
2 cups flour
Pecans (however many you want)

Mix and bake in a Pyrex dish at 350 for 25 minutes. Set aside to cool.

8 oz. Cream cheese
1 cup Cool Whip
1 cup sifted confectioner’s sugar

Cream together and layer half of this mixture onto cooled crust.

2 (4 oz.) instant chocolate pudding mixes
3 cups of milk

Beat together and spread on top of cream cheese mixture. Top with additional Cool Whip and chopped pecans.

Don’t plan on seeing this one at a potluck anytime soon. It’s kind of a bitch to make. Also, I find it difficult to share.

What’s your favorite recipe involving Cool Whip?

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