This recipe comes from my husbands grandma. He adores broccoli salad so this is one of his all time favorites any time of year.
1lb broccoli-bite size
1lb cauliflower-bite size
1lb bacon-cooked & cut up
1 sm red onion-diced
1 rib celery-diced
8oz shredded cheddar cheese
DRESSING:
1 c mayo
2 Tbs vinegar
1/2 c sugar
sunflower seeds
Mix salad ingredients in large salad bowl.
in a sm bowl mix together all the dressing ingred except the sunflower seeds
Combine the dressing with the salad & mix well.
Chill until ready to serve
Sprinkle top with sunflower seeds if desired
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
27 March 2010
Cranberry Sunset Salad
Jello & fruit...fantastic combo! We can get the kids to eat just about anything if its submerged in the jello! Fabulous dish to take along to carry ins, get togethers, picnics, cook outs, or just for the fun of it!
Serves 10
2 c boiling water
1 pkg (4 serving) Jello-any red flavor if you don't like cranberry
1 c cold water
1 can (8oz) sliced peaches, drained & chopped
1 pkg (4 serving) Jello-orange
1 can (8oz) crushed pineapple, drained
Stir 1 c boiling water into cranberry jello in med bowl 2 min or until completely dissolved.
Stir in 1/2 c cold water. Refrigerate 45 min.
Stir in peaches...spoon into ring mold. Refrigerate 20 minutes or until set but not firm
Meanwhile, stir remaining 1 c boiling water into the orange jello. Once dissolved 1/2 c cold water.
Refrigerate till thickened (45 min) add pineapple. Spoon over cranberry jello
Refrigerate 4 hours Unmold, garnish as desired.
Serves 10
2 c boiling water
1 pkg (4 serving) Jello-any red flavor if you don't like cranberry
1 c cold water
1 can (8oz) sliced peaches, drained & chopped
1 pkg (4 serving) Jello-orange
1 can (8oz) crushed pineapple, drained
Stir 1 c boiling water into cranberry jello in med bowl 2 min or until completely dissolved.
Stir in 1/2 c cold water. Refrigerate 45 min.
Stir in peaches...spoon into ring mold. Refrigerate 20 minutes or until set but not firm
Meanwhile, stir remaining 1 c boiling water into the orange jello. Once dissolved 1/2 c cold water.
Refrigerate till thickened (45 min) add pineapple. Spoon over cranberry jello
Refrigerate 4 hours Unmold, garnish as desired.
Sunny Fruit Fiesta
Fresh fruit...summer time...that combo says breakfast, lunch, dinner, and any time in between to our crew!
Serves 6
1 cantelope, halved & seeded
1/2 honeydew, seeded
1/4 c sugar
1/4 c fresh lime juice
2 Tbs fresh lemon juice
1 1/2 tsp grated lime peel
1 c sliced strawberries
1 c black or red seedless grapes
Using a melon baller, scoop flesh from cantelope & honeydew into balls; set aside.
In a lg glass or ceramic bowl, combine the sugar, lime juice, lemon juice, & lime peel.
Stir well to disolve sugar.
Add the cantelope & honeydew balls, strawberries & grapes. Toss gently to combine.
Cover bowl with plastic wrap & refrigerate for at least 1 hour stirring once or twice.
Spoon the fruit into serving bowls or hollowed out melon halves, dividing evenly.
**can also use kiwi, pineapple, papaya, or mango.
**Add a touch of ginger & maybe coconut too
Be creative & have the kids help pick out fun combos of fruit!
Serves 6
1 cantelope, halved & seeded
1/2 honeydew, seeded
1/4 c sugar
1/4 c fresh lime juice
2 Tbs fresh lemon juice
1 1/2 tsp grated lime peel
1 c sliced strawberries
1 c black or red seedless grapes
Using a melon baller, scoop flesh from cantelope & honeydew into balls; set aside.
In a lg glass or ceramic bowl, combine the sugar, lime juice, lemon juice, & lime peel.
Stir well to disolve sugar.
Add the cantelope & honeydew balls, strawberries & grapes. Toss gently to combine.
Cover bowl with plastic wrap & refrigerate for at least 1 hour stirring once or twice.
Spoon the fruit into serving bowls or hollowed out melon halves, dividing evenly.
**can also use kiwi, pineapple, papaya, or mango.
**Add a touch of ginger & maybe coconut too
Be creative & have the kids help pick out fun combos of fruit!
Zucchini Santa Fe
We happen to really like zucchini & grow truckloads in the garden, even when we try not to...so we are always looking for fun new ways to enjoy them. This is a great side to any grilled meal...
serves 6
3 c sliced zucchini
1/2 c chopped onion
1 Tbs oil
1 (4oz) chopped green chilies, drained
1 med tomato, chopped
salt & pepper
1/4 tsp garlic powder
1/2 c shredded cheese
Saute zucchini & onion in oil for 3-4 minutes. Add chilies, tomatoe, salt, pepper, & garlic.
Cook & stir 3-4 min.
Spoon into serving bowl & sprinkle with cheese
That's it! Great way to enjoy several items from your garden while eating out on the patio...
serves 6
3 c sliced zucchini
1/2 c chopped onion
1 Tbs oil
1 (4oz) chopped green chilies, drained
1 med tomato, chopped
salt & pepper
1/4 tsp garlic powder
1/2 c shredded cheese
Saute zucchini & onion in oil for 3-4 minutes. Add chilies, tomatoe, salt, pepper, & garlic.
Cook & stir 3-4 min.
Spoon into serving bowl & sprinkle with cheese
That's it! Great way to enjoy several items from your garden while eating out on the patio...
Tex-Mex Deviled Eggs
Everyone loves deviled eggs...they are like a right of passage to the warmer weather, picnics, family parties, cook outs, 4th of July...this is a delicious twist on the "normal" deviled eggs for when you want a fun & spicy pick me up!
Yield One Dozen
6 hard cooked eggs, peeled
1 Tbs diced green onions
1 Tbs chopped fresh cilantro
1 sm jalapeno pepper, seeded & finely chopped
1/4 c mayo
1 tsp mustard
1/2 tsp salt
1/4 c shredded cheddar cheese
Chili powder
Cut eggs in half crosswise; carefully remove yolk
In a sm bowl, mash yolks, stir in green onions, & next 5 ingredients
Spoon into egg whites; sprinkle with cheese & chili powder
Cover & chill
Yield One Dozen
6 hard cooked eggs, peeled
1 Tbs diced green onions
1 Tbs chopped fresh cilantro
1 sm jalapeno pepper, seeded & finely chopped
1/4 c mayo
1 tsp mustard
1/2 tsp salt
1/4 c shredded cheddar cheese
Chili powder
Cut eggs in half crosswise; carefully remove yolk
In a sm bowl, mash yolks, stir in green onions, & next 5 ingredients
Spoon into egg whites; sprinkle with cheese & chili powder
Cover & chill
Sweet Potatoes with Maple Ginger Cream
I happen to love sweet potatoes, and the family as a whole loves maple...thus its a match made in heaven...everyone gets a little of what they love!
serves 4
3 med sweet potatoes
1/2 c sour cream
2 Tbs maple syrup
1/4 tsp salt
1/4 tsp ground ginger
1/4 c chopped pecans, toasted
Pierce sweet potatoes several times with a fork, place on baking sheet.
Bake at 375 for 1 hr or until soft
While potatoes are baking, stir together sour cream & next three ingredients.
Spoon over split open baked potatoes, sprinkle with pecans!
Simple, yummy, something everyone can enjoy!
serves 4
3 med sweet potatoes
1/2 c sour cream
2 Tbs maple syrup
1/4 tsp salt
1/4 tsp ground ginger
1/4 c chopped pecans, toasted
Pierce sweet potatoes several times with a fork, place on baking sheet.
Bake at 375 for 1 hr or until soft
While potatoes are baking, stir together sour cream & next three ingredients.
Spoon over split open baked potatoes, sprinkle with pecans!
Simple, yummy, something everyone can enjoy!
26 March 2010
Best of Summer Fruit Salad
Our kids love having fruit with our meals, to them, a big bowl of fruit with some granola is the greatest breakfast...works for me! This recipe helps to combine 4-6 different fruits in one fantastic dish.
If you use bananas, make sure you don't slice & mix in till you are pretty much ready to eat or they will turn brown on you!
1/3 c sugar (or 3/4 c agave nectar)
1/4 c fresh mint or lemon verbena leaves (optional, but def. adds fantastic flavor, very easy to grow in a pot!)
2 Tbs lemon or lime juice
2 c seedless grapes, halved
2 peaches, or nectarines, cut into 1 1/2" pieces
1 c sliced strawberries and/or whole raspberries
1 c blueberries
bananas, apples, kiwi, etc...
Bring sugar and 1/2 c water to a boil in a saucepan. Simmer 2 min. Remove from heat, stir in mint & lemon juice (or lime). Steep 15 min. Strain out mint.
Combine fruit in a lg bowl. Stir in sugar syrup.
Cover & chill 2 hours or overnight.
be creative, let the kids help pick out fruit & if old enough, chop up & mix it all together. Helping out in the kitchen generally helps get more of it on their plates & into them!
If you use bananas, make sure you don't slice & mix in till you are pretty much ready to eat or they will turn brown on you!
1/3 c sugar (or 3/4 c agave nectar)
1/4 c fresh mint or lemon verbena leaves (optional, but def. adds fantastic flavor, very easy to grow in a pot!)
2 Tbs lemon or lime juice
2 c seedless grapes, halved
2 peaches, or nectarines, cut into 1 1/2" pieces
1 c sliced strawberries and/or whole raspberries
1 c blueberries
bananas, apples, kiwi, etc...
Bring sugar and 1/2 c water to a boil in a saucepan. Simmer 2 min. Remove from heat, stir in mint & lemon juice (or lime). Steep 15 min. Strain out mint.
Combine fruit in a lg bowl. Stir in sugar syrup.
Cover & chill 2 hours or overnight.
be creative, let the kids help pick out fruit & if old enough, chop up & mix it all together. Helping out in the kitchen generally helps get more of it on their plates & into them!
Strawberry Pretzel Salad
This is a big time favorite for get together family meals. Gma is always asked to bring this one & its gone before you can blink! The only way you have any left overs to enjoy when no one is looking is if you sneak them before the crowd hits the kitchen!! Definitely a kids favorite too. I know there are those who have issues with the strawberries, and sometimes you just don't have fresh ones around, in which case, make it w/o them & enjoy!!
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter, melted
12oz (1 1/2 8oz pkgs) Cream Cheese, softened
2 Tbs milk
1 c thawed Cool Whip
2 c boiling water
1 pkg (8 serving size) Strawberry flavored gelatin (like Jello)
1 1/2 c cold water
1 qt (4c) strawberries, sliced
Preheat oven 350
Mix pretzels, 1/4 c sugar & butter. Press onto bottom of 13x9 pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 c sugar, and milk until well blended. Gently add cool whip. Spread over cooled crust. Refrigerate until ready to use.
Stir boiling water into gelatin in lg bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened (spoon drug through leaves a definite impression)
Stir in strawberries (IF USING THEM). Spoon over cream cheese.
Refrigerate 3 hours or until firm.
Cut into 20 squares to serve. (gma just brings it as is & we spoon out our servings, trying to be fair so everyone gets some of course)
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter, melted
12oz (1 1/2 8oz pkgs) Cream Cheese, softened
2 Tbs milk
1 c thawed Cool Whip
2 c boiling water
1 pkg (8 serving size) Strawberry flavored gelatin (like Jello)
1 1/2 c cold water
1 qt (4c) strawberries, sliced
Preheat oven 350
Mix pretzels, 1/4 c sugar & butter. Press onto bottom of 13x9 pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 c sugar, and milk until well blended. Gently add cool whip. Spread over cooled crust. Refrigerate until ready to use.
Stir boiling water into gelatin in lg bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened (spoon drug through leaves a definite impression)
Stir in strawberries (IF USING THEM). Spoon over cream cheese.
Refrigerate 3 hours or until firm.
Cut into 20 squares to serve. (gma just brings it as is & we spoon out our servings, trying to be fair so everyone gets some of course)
Sweet Potato Casserole
This is a lightened version of the traditional marshmellow topped dish we are all used to seeing around Thanksgiving & Christmas for holiday meals. Thanks to COOKING LIGHT magazine, we have found a fantastic way to prepare a delicious dish that is healthier, though disappears even faster then the original!!
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
25 March 2010
Creamy Parmesan Mashed Potatoes
we love to make our mashed potatoes with cream cheese! You can add in any cheese you like, it doesn't have to be Parmesan!! We love sharp white around here...
2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)
Cover potatoes in chicken broth, cover & bring to boil over high heat. Simmer on med heat for 15 min. stirring after 8 min. Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted. Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.
This says it will serve 10, but only 1/2 cup each serving. Around here, that doesn't cut it :) I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined. Cover immediately with foil tightly, and it will stay hot till you are ready to eat.
2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)
Cover potatoes in chicken broth, cover & bring to boil over high heat. Simmer on med heat for 15 min. stirring after 8 min. Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted. Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.
This says it will serve 10, but only 1/2 cup each serving. Around here, that doesn't cut it :) I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined. Cover immediately with foil tightly, and it will stay hot till you are ready to eat.
New Potatoes in a Creamy Dill Sauce
This spring time recipe comes from Kraft Foods Spring 2009 Food & Family...looks fantastic!!!
1 1/2 lb small new potatoes (in red skins), about 22, quartered
1/2 c water
1/2 c (1/2 of an 8oz tub) Philadelphia Chive & Onion Cream Cheese Spread
1/2 c milk
1/2 tsp dill weed
Microwave potatoes and water in covered 3 qt dish on HIGH 15-17 min.or until potatoes are tender, stirring after 10 min.; drain. Return potatoes to dish; set aside.
***I do not micro my food, so I would just pop these into a pan w/water & boil till tender on the stove...take probably about the same time, maybe 20 min.)***
Micro cream cheese spread & milk for 1 min, stir until smooth. Pour over potatoes; sprinkle with dill.
Micro 1-2 min. or until heated through; stir gently.
***again, no micro here, so it would all go into the same pan as the potatoes that have been drained...heat over low on the stove, or you could even pop all of it into a covered 3qt dish & put in the oven for 5 min. while you finish up the rest of the meal...I would keep the oven on 325 so as not to over cook...
says it makes 6 servings...in our house, potatoes are a loved item, so I would double & just use a casserole dish in place of the covered qt one recommended.
1 1/2 lb small new potatoes (in red skins), about 22, quartered
1/2 c water
1/2 c (1/2 of an 8oz tub) Philadelphia Chive & Onion Cream Cheese Spread
1/2 c milk
1/2 tsp dill weed
Microwave potatoes and water in covered 3 qt dish on HIGH 15-17 min.or until potatoes are tender, stirring after 10 min.; drain. Return potatoes to dish; set aside.
***I do not micro my food, so I would just pop these into a pan w/water & boil till tender on the stove...take probably about the same time, maybe 20 min.)***
Micro cream cheese spread & milk for 1 min, stir until smooth. Pour over potatoes; sprinkle with dill.
Micro 1-2 min. or until heated through; stir gently.
***again, no micro here, so it would all go into the same pan as the potatoes that have been drained...heat over low on the stove, or you could even pop all of it into a covered 3qt dish & put in the oven for 5 min. while you finish up the rest of the meal...I would keep the oven on 325 so as not to over cook...
says it makes 6 servings...in our house, potatoes are a loved item, so I would double & just use a casserole dish in place of the covered qt one recommended.
Subscribe to:
Posts (Atom)