Sweet Broccoli Salad

This so good!! I could and have made a meal out of it!! Lighter version in parentheses


1/2 pound bacon

5 cups small broccoli florets  (chopped into very small pieces)

1/3 cup onion diced into tiny pieces
1 cup mayonnaise (Light or fat free)
1 tablespoon cider vinegar
1/4 cup sugar ( or sugar substitute)
3/4 cup raisins or craisins or dried cherries
1/2 cup sliced almonds or sunflower seed kernels

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the almonds /sunflower kernels and the bacon pieces. Serve immediately.

Slab Peach Pie

Ingredients:

• 1/8 teaspoon kosher salt
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons cornstarch
• 6 cups fresh sliced peaches
• 2 tablespoons lemon juice
• 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
• 1 egg, beaten

Directions:

1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked ...so easy to make... he did a great job ..

• 3 large eggs
• 1/4 cup granulated sugar
• 1/3 cup canola, corn, or safflower oil
• 1 cup sour cream or plain greek yogurt
• Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
• 1 box (18.25 ounces) yellow cake mix with pudding in the mix
• 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)

Preparation

Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)


Lemon Glaze

2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind

Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

Peachy Keen Bars

found this here http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html

 

Ingredients

- 1 pkg dry cake mix -white or yellow                 - 1/3 c butter, room temperature    - 2 lg eggs, divided                 - 29 oz can light peach slices, drained - 8 oz cream cheese, room temperature - 1/3 c sugar - 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Celebration Popsicles

Celebration Popsicles

1 pkg. (3 oz.) red Jell-o
1 pkg. (3 oz.) blue Jell-o
1 pkg. red Kool-Aid (unsweetened; 2 quart size)
1 pkg. blue Kool-Aid (unsweetened; 2 quart size)
2 cups sugar; divided
4 cups hot water; divided
4 cups cold water; divided
Ice pop molds

Mix red ingredients and 1 cup sugar together. Add 2 cups hot water and stir. Add 2 cups cold water and stir. Pour into molds.

Mix blue ingredients and 1 cup sugar together. Add 2 cups hot water and stir. Add 2 cups cold water and stir. Pour into molds.

Put in freezer to harden

Save remainder in covered containers in refrigerator.

Lemonade Dessert

found this at taste of home.com

Lemonade DessertHere's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.
12-15 Servings
Prep: 30 min. + freezing


Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen pink lemonade concentrate, thawed
Directions
•In a small bowl, combine flour and brown sugar; cut in butter until
crumbly. Stir in pecans. Spread in a single layer into a greased
15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 9-12
minutes or until golden brown, stirring once. Cool on a wire rack
for 10 minutes.

•In a large bowl, beat ice cream and lemonade until blended. Sprinkle
half of the crumbles into a greased 13-in. x 9-in. dish. Spread with
ice cream mixture; sprinkle with remaining crumbles. Cover and
freeze overnight. Remove from the freezer 15 minutes before serving.
Yield: 12-15 servings

Lemon Pound Cake with Strawberries

Found this one here
www.clockworklemon.com


For cake

•1 cup cake flour (not self-rising)
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•2 tablespoons freshly grated lemon zest
•1 stick (1/2 cup) unsalted butter, softened
•1 cup granulated sugar
•3 large eggs
•3/4 teaspoon vanilla
•2 tablespoons milk
•2 tablespoons fresh lemon juice

For glaze

•1/2 cup plus 1 tablespoon confectioners' sugar
•1/2 tablespoon fresh lemon juice
•1/2 tablespoon heavy cream
For the Strawberries•Two cups strawberries (or more if you want them)
•1/4 cup sugar (I used a bit less than this)
•Splash of Cointreau or Grand Marnier (optional)
Before you make the cake (preferrable the day before): Combine the strawberries, sugar, and Cointreau and let sit in the fridge until the strawberries have released their juices (3 hours to overnight)

1. Preheat oven to 325°F. Grease a loaf pan and sprinkle with flour

2. In a bowl whisk together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

3. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes (If the top of the cake seems to be browning too fast tent it with some foil) until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

4. In a small bowl whisk half of the confectioners's sugar, a little at a time, into lemon juice. Then whisk in the whipping cream and keep adding the powdered sugar until the glaze is smooth and thick.

When the cake has cooled completely drizzle it with the glaze and let it run down the sides. Serve with strawberries

Root Beer Sherbet

found this recipe here http://oneordinaryday.wordpress.com/2011/06/21/root-beer-sherbet/


2 12-oz. bottles of root beer (opened and left to sit and get a bit flat)

1/2 c. sweetened condensed milk

1 c. whole milk or half-and-half

Stir all ingredients together and allow the foam to settle a little. Pour into ice cream maker and churn for 25 minutes. Enjoy!

Key Lime Pie Ice Cream

can't wait to try this...heard it is the best!!!
Key Lime Pie Ice Cream

Ingredients
2 large eggs
1 1/4 cups white sugar
4 egg yolks
2 1/4 cups half-and-half cream
3/4 cup key lime juice

graham cracker crust mixture
2 sticks of butter
about 2 cups graham cracker crumbs
about 1 cup sugar
I did not measure, you want it to be wet, not a dry mixture. I put it in the fridge for it to harden. When ice cream is done, I rolled the mixture into strips and dropped it into ice cream machine a little at a time and turned machine back on, then add more. Just don't mix to long, you don't want the crumb mixture to break up

Directions
1.Whisk together the eggs, egg yolks, sugar, lime juice in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
2.Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
This makes 1 quart

Sunshine Cake

This is my daughters recipe and oh soooo good!!
1 yellow cake mix
1 can crushed pineapple
1 can mandarin oranges
1 small box vanilla instant pudding
1 12oz tub of cool whip

bake cake according to directions
let cake cool for about 15-30 min
poke holes in the cake and pour the juice from the pineapple over the cake and let set until cake is completely cool
mix cool whip and pudding together, then fold in the oranges and pineapple.
Spread on top of cake. Refrigerate until cold and enjoy

Snow Grapes

These are delicious
Yield 12 servings

Ingredients
4 pounds seedless grapes
1 cup sour cream
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
1.Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Aunt Agnes’ Mexican Salad

found this here http://www.southernplate.com/2011/06/aunt-agnes-mexican-salad.html

•1 lb ground beef
•1 c. shredded cheese
•1 can pinto beans
•1 large onion, chopped
•1 bottle Catalina dressing
•1 or 2 tomatoes, chopped
•1 head of lettuce, chopped (or 1 bag salad mix)
•1 bag Doritos (Nacho cheese flavor), crumbled
Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.

Key Lime Pie Ice Cream

found this here http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html

Key Lime Pie Ice Cream
adapted from Cooking Light
serves 6

Ingredients:
1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Directions:
In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer's instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Chewy Lime Sugar Cookies

found this here http://www.mybakingaddiction.com/chewy-lime-sugar-cookies/

Chewy Lime Sugar Cookies
from Rock Recipes

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

WW Cherry Cheesecake Fluff

oh this sounds yummy

Created by Halfmysize.com,
Serves 6

20 ounces light cherry pie filling
8 ounces fat free whipped topping
1 oz. sugar free, fat-free instant cheesecake pudding mix


Methods/steps
In a large mixing bowl, combine cherry pie filling and cheesecake pudding mix; mix well. Fold in whipped topping. Refrigerate at least 30 minutes before serving.

Nutrition Information per serving:
144 Calories; 0g Fat (0.0% calories from fat); trace Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1 Other Carbohydrates.

Cream Scones with Grilled Strawberries and Orange Cream

Recipe courtesy Paula Deen

Prep Time:20 min
Cook Time:12 min
Level:Easy

Ingredients
2 1/2 cups all-purpose flour, plus more for rolling dough
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
3 ounces cream cheese
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 tablespoon turbinado sugar
Grilled Strawberries with Orange Cream, for serving, recipe follows
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.


In a medium bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter and cream cheese until the mixture is crumbly. Add the heavy cream, stirring just until the dry ingredients are moistened.


Turn the dough out onto a lightly floured surface. Roll or pat the dough to 1-inch thickness. Cut the scones using a 2 1/2-inch round cookie or biscuit cutter. Place on the prepared baking sheet. Brush the tops with the remaining tablespoon cream and sprinkle with turbinado sugar. Bake until golden brown, about 12 minutes.

Grilled Strawberries with Orange Cream:
Nonstick, nonflammable cooking spray
1 cup sour cream
2 tablespoons plus 1 teaspoon firmly packed brown sugar
1 tablespoon vanilla extract
1 teaspoon orange zest
1 quart fresh strawberries
8 (6-inch) wooden skewers, soaked in water for 30 minutes
Preheat the grill to medium heat. Spray the grill rack with nonstick, nonflammable cooking spray.


In a small serving bowl, combine the sour cream, brown sugar, vanilla extract, and orange zest. Set aside.


Thread the strawberries evenly onto the skewers. Grill the strawberries until barely softened, about 1 minute per side. Serve the skewered strawberries with the orange cream.

.

Rainbow Cake (God's promise)

The rainbow is a beautiful token of the Lord that continues to testify of the covenant that He made with the world and all flesh (Genesis 9:11-13). It is a perfect reminder of our Lord’s protection and the keeping of His promises.

found this here http://whisk-kid.blogspot.com/2009/08/say-it-with-cake.html


White Cake (but not really)

2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Lemony Swiss Meringue Buttercream
(Someday I will make a post, besides my pancakes or mint macarons, that doesn’t involve this recipe!)
I made this recipe twice today because I underestimated the amount of buttercream I would need/ I would recommend that you do the same because you would need a HUGE bowl to make this much buttercream at one time! Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!

To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (532 g) of butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not smooth

Rainbow Jello

found this here http://glorioustreats.blogspot.com/2011/05/taste-rainbow-jello.html




How to make rainbow jello ~
You'll need one small box of jello for each color you want... so in this case, red, orange, yellow, green, blue, and purple. And one large tub of cool whip.


Prepare purple (or whatever color you want on the bottom) jello as directed, using the "quick chill" method, meaning add some ice. Pour jello into glasses, (or a 9'x13' baking dish sprayed lightly with cooking spray), reserving about 1/3 of the liquid jello. Put glasses, or dish in the refrigerator and chill for 15-30 minutes, or until slightly set. Mix about 1/3 cup of cool whip into the remaining purple jello. Pour the jello/cool whip mixture on top of the slightly set purple jello already in the glasses (or dish).
Repeat process for each color.


I've seen recipes that use sour cream, or yogurt in place of the cool whip, so feel free to do that if it saves you a trip to the store =)


Once set, top with some additional cool whip and sprinkles if desired.

Maple Salmon

Allrecipes.com

Yield 4 servings

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Butterscotch Sauce

found this here.... www.chickensintheroad.com

Makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.