Wednesday, June 16, 2010

As promised, here are some recipes....

Hello folks! I am between projects, my gram is napping, my kitchen is cleaned, it's raining outside so as I promised in my last post, I have got recipes to share! I am in the mood for SUMMER so I decided to share a few of my favorite summer-time/cook-out recipes with you. I hope that you enjoy them as much as we do!!

Broccoli Salad
4 cups fresh broccoli florets
1 small red onion, chopped
1/2 cup real bacon pieces (I use Oscar Mayer)
1 cup mayonnaise
1/2 cup sugar
1 TBS red wine vinegar
1TBS apple cider vinegar
**1/2 cup plumped raisins
** 1/4 cup sunflower kernels

Mix broccoli, onion and bacon in med. sized bowl. Set aside. In small bowl mix mayo., the vinegars and sugar until sugar is completely dissolved. Fold into broccoli mixture. Raisins and sunflower kernels are optional. Fold these in last if you choose to use them. Store in refrigerator.

Strawberry Pretzel Salad
1st layer:
2 cups finely crush pretzels
3/4 cup melted butter
3 TBS sugar

Mix and press into a 9 x 13 pan. Bake at 350 degrees for about 8 minutes. Cool completely before adding the next layer.

2nd layer:
8 oz softened cream cheese
1 cup sugar
8 oz thawed Cool Whip

Mix cream cheese and sugar until sugar is dissolved. Fold in Cool Whip. Spread evenly over cooled crust. Cover and put in refrigerator until it is time to put the third layer on.

3rd layer:
1 large box of strawberry Jell-o
2 cups boiling water
1 pink frozen strawberries, thawed but not drained

Mix water and Jell-o until dissolved. Stir in strawberries. Put in refrigerator until slightly hardened. Pour over cream cheese layer. Carefully spread strawberries around evenly. Cover. Refrigerate over night. Cut into squares when serving.

Pistachio Salad
1 small box instant pistachio pudding
1 med. can crushed pineapple, drained & reserve juice
10-12 oz thawed Cool Whip
2 cups mini marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup milk

Beat pudding, milk and pineapple juice until it starts to get thick. Stir in all other ingredients, except the Cool Whip. Once everything is mixed well, fold in the Cool Whip. Cover. Store in refrigerator. *I think this is best made a day a head of time.

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