Watergate Salad!

This is definitely one of those "oldie but goody" recipes.  Watergate Salad was all the rage back in the late 1970's and on into the eighties.    It seemed any church potluck, family reunion, or after funeral spread would always have a Watergate Salad.  

 I have researched and looked all over to find out where this salad got it's name.  One can surmise it had something to do with the political scandal, but there is actually no proof that it does.   From all accounts I have read, no one really knows where the salad, and  there was also a cake, got the name. 

What is known is that the pistachio pudding was marketed by the Kraft company in 1975 and the Watergate Salad and the Watergate Cake followed shortly thereafter.   

Wherever it evolved from, it is always a hit with those who enjoy these creamy, fruity concoctions.  My husband loves this salad, which is really a light dessert.  To be honest, I haven't made this in years, so he was happy to see it re-emerge.  

 It is just the perfect salad for Easter or in this case St. Patrick's Day with it's pretty pastel green color.  This is the original Watergate Salad recipe also.  I wasn't really sure, but Mama looked hers up in an old cookbook from the seventies time period.   Here is what you will need:

1 (20 oz.) can crushed pineapple, with the juice (don't drain)

1 (3.5 oz.) box instant pistachio pudding

8 oz. frozen whipped topping

1 cup nuts, chopped

1 cup miniature marshmallows

Mix the pineapple with it's juice with the dry pudding until well blended.  Mix in the whipped topping.  Fold in the nuts and marshmallows. 



                            Pour into a pretty glass bowl, cover and chill for at least 2 hours.

Watergate Salad!







Easy Key Lime Cake with Cream Cheese Frosting!!!

   

 

This pretty "Key Lime Cake" just looks like Spring to me!  I love the taste of key lime and there aren't many good recipes that you use it in.  This cake is a good change of pace from Key Lime Pie!

This is a really moist cake and it great for special occasions, because even though it's really fairly easy to make, it looks like you fussed.   It's prettiest made as a three layer cake, but you can also make it in a 9"x13" pan.  

Here is what you will need:

1 box lemon cake mix (make sure you get a full size cake mix and not those they have reduced to 10.5 oz.)

1 pkg. (3oz.) lime gelatin (Jello)

3/4 cup orange juice

2 tsp. vanilla

5 eggs

1 cup vegetable oil

Glaze

1/2 cup key lime juice (fresh squeezed or bottled)

1/4 cup confectioners sugar

Cream Cheese Frosting

12 oz. cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

6 cups powdered sugar

*This is basically a recipe and a half of cream cheese frosting, but you need this much for the three layers.

Preheat oven to 350 degrees.

Mix cake mix with lime gelatin and orange juice.  Add vanilla, eggs. and oil.  Mix until well blended, but do not over mix.  

Prepare three 9" cake pans by placing parchment or wax paper circles cut to fit in the bottoms.  Spray with nonstick spray or butter and flour them.  Divide the batter evenly.  Place in oven for 17 to 20 minutes. Remove to cool.  If you use a 9"x13" pan, bake for 25 to 30 minutes.

Combine the 1/2 cup lime juice with the powdered sugar.  While the cake layers are still warm, poke a few holes in them while still in the pans with a fork or toothpick and pour the lime juice glaze over each one.   Allow them to cool in the pans. 

Prepare the cream cheese frosting by creaming the cream cheese and butter until fluffy.  Add the vanilla and the powdered sugar 1 cup at a time until it is light and fluffy.

Place a layer of the cake on a cake plate and frost the top, repeating with the other two layers. 

Frost the entire cake and if you want to garnish use some lime slices!  Place in the refrigerator and keep chilled until ready to serve.  This is a very moist cake and it gets even moister the next day!

Key Lime Fudge...Only Two Ingredients!

 

This key lime fudge is perfect for St. Patrick's Day or the Easter holiday and it only has two ingredients and takes just minutes to make! 

 

 

They have Key Lime frosting out for the spring season and you need white baking chips. You only need a 12 oz. bag of chips and not this big huge bag.  I buy in bulk!  You will also need some Spring sprinkles.

 

 

1  16 oz. can of Key Lime frosting
1  12 oz. bag of white chocolate chips
Spring, St. Patrick's Day or Easter Sprinkles

Place the chips in a glass bowl and microwave on high for 1 minute and 30 seconds, stir.  Microwave for about 1 more minute and stir again.  Do this until the white chips are completely melted.  This depends on your microwave.  Mine took about 2 minutes.  

Remove the top and the aluminum from the top of the frosting.  Microwave it for about 20-30 seconds.  Be sure to remove all of that foil or you will have fireworks in the microwave.  There is a reason I know this!  Stir the frosting into the melted chips and blend really well. 

Pour this into a 8"x8" or a 9"x9" pan that you have lined with wax paper.  You can spray the dish with nonstick spray if you don't have wax paper, but I think the paper works better.

 

Sprinkle with whatever sprinkles you want to use as soon as you pour it in the pan and it has not set yet.  If you wait until it has set, they will not adhere and will all fall off.  

 

Refrigerate for at least 2 hours, overnight is best.   Turn it out and peel the paper off.  Cut in 1 inch squares.

 

This Key Lime flavor will be great for St. Patrick's Day or Easter, but you can make virtually any combination with this you like, just by changing the frosting and the chips.   I think lemon would great for Easter also!  Do this with the kids, they will love experimenting with the flavors and putting the sprinkles on.

 

                                                                     Key Lime Fudge!