I love broccoli Salad!! It is one of my favorite things to make at parties or church pot lucks and is always a huge hit. I have my own recipe I use of course, but I came across this wonderful delight on Facebook and decided to share it with you all because it tasted so good. I hope you enjoy and please feel free to leave a comment or tip in the comment section below.
1 lb chopped broccoli
1 lb chopped cauliflower (chopped into very small chunks)
1/2 lb bacon, fried and crumbled (about 7 slices) This can be optional if you don;t like meat.
2 cups grated Smoked Gouda or Cheddar cheese, divided
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar OR to make it diabetic friendly you can use Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar
(this is optional…but the sweet taste is popular in this)
1/2 tsp salt, OR to taste
In large salad bowl, combine broccoli, cauliflower, bacon and 11/2 cups Smoked Gouda or Cheddar cheese.
In medium bowl, combine mayonnaise, sour cream, sugar or liquid sweetener and salt.
Stir the creamy mixture into the broccoli salad.
Sprinkle the remaining cheese over the top.
Cover the salad bowl with plastic wrap and chill before serving.
Leave out the cauliflower and use only broccoli.
Add some chopped or sliced red onions.
Replace the cauliflower with diced cooked chicken.
These little spider eggs are so cute and easy to make I just had to share this recipe with you. I cannot take credit for this, but I couldn’t keep it to myself. I hope you enjoy and include the kids in on it. It will be a fun project for the whole family.
This simple, yet sweet filled crescent rolls satisfied that early morning sweet tooth in our house. These are great for breakfast on Christmas morning or for a potluck dinner as dessert. I hope you enjoy these as much as our family did. We give this recipe a thumbs up!!
2 cans Pillsbury Butter Crescent rolls
2 (8oz) packages cream cheese, softened
1 cup of sugar
1 teaspoon vanilla
1/4 cup butter, melted
Cinnamon & Sugar, (about a 1/4 cup sugar and 1 tablespoon cinnamon)
1. Unroll and spread 1 can crescent rolls on the bottom of an UN-greased cookie sheet.2. Combine softened cream cheese, sugar, and vanilla. Spread the mixture over crescent rolls.
3. Unroll and spread remaining crescent rolls over sweet filling mixture.
4. Spread melted butter over the top and sprinkle with cinnamon/sugar mixture.
5. Bake at 350° for 20-30 minutes.
6. Remove and cool for ten minutes. Slice according to crescent roll pre-cut lines or cut into squares and serve.
This little trick has been floating around the web for ages now so I thought it was worthy of adding to this site. I have personally done this and it always turns out to be fabulous and our family/friends love being able to wake up and toss a bag into some water so they do not have to wait on us to wake up if they are hungry.
Preparing everything the night before:
Get a sharpie and write everyone’s name (that wants an omelet) on their own individual bag.
Crack two eggs into each bag and shake well. I personally like to whisk mine in a bowl with some milk and then pour it in.
Set out ingredients such as: Cheese, ham, onions (any kind), peppers, mushrooms, spinach, jalapeño’s of course, etc…
Note: We dice up tomatoes and put in a bowl next to the salsa in the fridge and make sure they know where it is in case they want to add those in the morning as well.
Have each person add their own ingredients to their bags and shake well.
Remove as much excess air as possible, seal and place in refrigerator for in the morning.
Set out a large boiling pot on the stove along with some tongs to remove the bag from the boiling water.
Optional: Set out a box of hash-browns, oil and a skillet in case they want to prepare hash-browns with their eggs. OR buy the frozen hash brown patties and let them know its in the freezer.
Place paper plates, cups, napkins and eating utensils on the table. (Less clean up for you if you use throw away dishes while company is in town.)
The next morning:
Fill pot 3/4 the way full and bring to a full rolling boil. If cooking hash-browns, start these when you set the water to boil.
Add entire bag to the water and boil for 13 minutes. (You can usually boil 6-8 omelets in a large pot.)
After 13 minutes exactly, remove the bag and cut open. The omelet will slide out easily onto the plate.
Serve with hash-browns or fresh fruit and everyone is happy, happy, happy!
One other option would be to heat some tortillas and then add the egg to it and wrap it up for a yummy breakfast wrap.
You can also do this for yourself while you get ready for work as the eggs boil and enjoy a healthy breakfast at home verses McDonald’s or some other fast food joint. Always a great way to save money!!
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat-free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 – 8 ounce pkg low-fat (1/3 less fat) cream cheese
1 cup fat-free milk
Add first 5 ingredients to crock pot and cook on high for an hour
Stir and then turn to low for another hour.
Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
Add milk and cook 10 – 15 minutes longer.
Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) (Or Jalapeño’s)
Variation: Use frozen Country potatoes or Potatoes O’Brien in place of the hash browns. Or for low carb use cauliflower!
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling-pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling-pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye-ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Slice them all and divide the ingredients between four 24 oz water bottles and fill them up with filtered water. Drink daily Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!
Lemons: Help in the absorption of sugars and calcium and cuts down your cravings for sweets.
Cucumbers act as a diuretic and flush fat cells. It is alkalizing to the body (if you have an alkaline body, no diseases can live there), and increase your energy levels.
Limes promote a healthy digestive tract.
Each Quart Mason jar holds 24 oz of water and you can put the lid on and stick it in the fridge to stay cold!!
1 (10.75 ounce) loaf pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Slice 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9×13 pan Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!
Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel…
Coarsely chop the Apple Pie Filling into small pieces…
Top the caramel layer with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling…
Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips…
Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh! Create your lattice on top of the actual filling, as if it were a pie!
Dip your cookie cutter into some egg wash and cut out your Pie Cookies…
Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg..
Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm. Let them cool just a little..
For an awesome recipe on canning your own apple pie filling for such occasions, click here.
1 package cake mix, chocolate
1 package strawberries, cleaned and hulled
1 package pudding, chocolate
Fresh mint sprigs,optional but awesome
1. Prepare cupcakes according to package and let cool. Using a paring knife, core out a well down into each cupcake, for your strawberry to fit into. Prepare your pudding according to the package. Let set until nice and pudding-y (solid – wet gloopy pudding will ruin the cupcakes, so don’t be in a rush, let the pudding firm up!)
2. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.
3. Top liberally with pudding in leu of frosting.
4. Add a sprig of mint if you like. I think it adds a certain something, and my neighbor had some growing in her kitchen and shared…but don’t go out and buy some.
5. I cut each cupcake in half and set it on a plate, because presentation is everything with these suckers. They are DELICIOUS and super easy!