Pistachio Salad

This is a traditional part of our family's Thanksgiving and Christmas dinners. Super easy to make (only four ingredients and no cooking involved), and everyone loves it. Try to make it the day before, so it's nice and cold.

1 box pistachio instant pudding

20 oz. crushed pineapple (drained)

1 c. mini marshmallows

8 oz. Cool Whip

Could a recipe be any easier?

Four ingredients, people!

Sprinkle pudding mix over pineapple.

Make sure you use crushed pineapple—no chunks or slices!

(And don't forget to drain the pineapple, or it will be a soupy mess.)

Mix together well.

Stir in marshmallows.

Fold in Cool Whip.

Refrigerate.

Don't be like me and just plop it on the table in the mixing bowl. Transfer it to a pretty dish of some sort. Please.

Southwestern Spuds

The original recipe (Taste of Home's Quick Cooking) calls for cooking this dish in the microwave, which I actually don't like to do, so I throw it in an oven along with some pork chops.

3 large potatoes

salt and pepper to taste

4 cups shredded cheese, Mexican blend

1 c. sour cream

3 green onions, chopped

1 can (2-1/4 oz) sliced ripe olives, drained

Peel and slice potatoes. Arrange 1/2 of the potatoes across the bottom of a greased 8x8 baking dish. Salt and pepper the potatoes. Sprinkle 1/2 of the cheese across the potatoes. Repeat layers.

Bake covered at 375 for about 30 minutes (or 45 minutes if baking with pork chops).

Before serving, spread sour cream over the top and garnish with the olives and green onions.

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