Sunday, May 24, 2009

Broccoli Salad

8 slices of bacon (or if you make it like me, the WHOLE package!)
2 large heads of broccoli, cut up
1 1/2 c sharp cheddar, shredded
3 green onions, cut up
1/4 c apple cider vinegar
1/8 c white sugar
salt & pepper to taste
2/3 c mayo
1 t fresh lemon juice

cook bacon until crispy and crumble

In a large bowl, combine broccoli, cheese, bacon, and onion

prepare dressing combining vinegar, lemon juice, sugar, pepper, salt, & mayo.

Combine dressing with salad. Mix well.

Cover and refrigerate until ready to serve.

I adapted the recipe from here.

I got this recipe from Mari! She often has very yummy recipes! Check them out!
Hers called for 2 bags of heath, I only had one bag of heath bits but it was still plenty!!

2 boxes ice cream sandwiches
2 - 8oz Cool Whip, thawed
1 bag Heath Toffee Bits

Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches.
Sprinkle 1/2 bag of the Heath bits over Cool Whip.
Repeat layers and freeze.

This recipe fills a 9 x 13 to the top of the pan, so it makes a lot.

Monday, May 04, 2009

Ok, I believe that every recipe has a story... this one is no different! I needed to make a cheesecake for work for today (5-4-09) however, I forgot about it, until 5:30 this morning! No time to make a cheesecake! but it was for a VPs birthday (that someone paid me to make the cake - that never happens!) so... here I come. That's where I found this beauty of a recipe!

Enjoy! I topped it with strawberries!

Cheesecake Bars

1 cup butter, softened
1 cup packed brown sugar
1 cup chopped walnuts
3 cup sifted all-purpose flour
3/4 cup white sugar
3 - 8 ounces cream cheese
3 tablespoon lemon juice
6 tablespoons milk
3 egg
1 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly.

Press pastry mixture into 9X 13 pan and bake for 12 to 15 minutes. Let cool on rack.

To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust.

Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Saturday, May 02, 2009

Santa Fe Chicken

3 large chicken breast

1 lg can of salsa

2 cans corn, drained

1 can of beans, drained and rinsed

1 8oz brick of cream cheese

put chicken in bottom of crock pot. Cover with salsa, corn, black beans. Cook on high for 4 hours, low 6-8. Put cream cheese brick in to melt for at least 20 minutes.

Chicken will fall apart as you stir it.

Serve it on tortillas, with shredded cheese, and or sour cream, or with chips

Recipe called for 2 cans of beans but Phyllis doesn't like beans that much...

Recipe from my friend Sherri Darah!