If you ever have a need to take something to a covered dish, this is the “go to” recipe that will get you raves and raves. It can be categorized as a side or a salad – however you want to look at it. It’s perfect! You get your green vegetables, your roughage, and even some sweet and salty stuff going on – all at the same time!
And best part of all? It’s not really cooking! Just throwing a bunch of things together in a big bowl. I would suggest refrigerating the night before so the cole slaw dressing can soak into the broccoli. Other than that, it’s a snap to throw together. If you’re in a big rush, you can use jar cole slaw dressing, although look for my version in a future post. It is quite easy and quite delicious!
Again, fresh is always better!
Author: Patti Peterson
Recipe type: Salads and Sides
- 6 cups Broccoli florets cut into bite size pieces
- 1 cup Cole slaw dressing
- ¼ cup Sunflower kernels
- ⅓ cup Dried cranberries
- Mix everything together, cover and chill overnight. Serve!
- For a little variety, you can add bacon bits or use almond slices instead of the sunflower kernels.
Serving size: ½ cup Calories: 120 Fat: 3.3g Saturated fat: 1g Carbohydrates: 13g Sugar: 9g Sodium: 310mg Fiber: 3g Protein: 5g Cholesterol: 5g
This beautiful glob of awesomeness is a treat I fondly remember being on our lunch plates in elementary school. I searched for years looking for the recipe and eventually found it and have been recreating these wonderful bites of cocoa, oats, peanut butter, vanilla, sugar, and butter ever since!
You can whip up a batch in minutes and like many of my recipes, you’ll find you’ll usually have the ingredients on hand. My only advice is to be careful that you don’t overcook the sugar, milk, cocoa and butter mixture. Doing so will result in a dry cookie. If done properly, these are moist and flavorful. Your family will think they are eating candy that took hours to make!
No Bake Cookies
Author: Patti Peterson
Recipe type: Sweet Endings
- 2 cups Sugar
- ½ cup Milk
- 3 tablespoons Cocoa
- ¼ cup Butter
- ½ cup Peanut Butter
- 3 cups Quick Cooking Oats
- 1 teaspoon Vanilla
- 1 cup chopped Peanuts
- Combine sugar, milk, cocoa, and butter in saucepan. Heat to boiling point, stirring constantly. Boil one minute. Remove from heat.
- Stir in peanut butter, oats, vanilla, and nuts.
- Quickly drop onto parchment paper.
Serving size: 1 Calories: 193 Fat: 8g Saturated fat: 2g Unsaturated fat: 2g Trans fat: 4g Carbohydrates: 27g Sugar: 18g Sodium: 53mg Fiber: 2g Protein: 5g Cholesterol: 6mg
It’s almost Memorial Day and that means its barbecue time! Actually here in Georgia, anytime is barbecue time. I’ve been known to crank up my Weber gas grill even in the snow! And I’ve been seen on my patio with an umbrella, grilling a burger or piece of chicken! Yes, I’m a die hard grill master! There’s nothing like it.
I have many fond memories of my family grilling on holiday weekends, usually on our boat at the island or at the lake house. We’d always have hamburgers, hotdogs, and usually some venison sausage. The best sausage in the land!
For me, I’ll put anything on the grill – hamburgers, hotdogs, steaks, sausages, vegetables, seafood, and pizza is the best. For Memorial Day, I’ll be grilling some chicken and I’ll be using this wonderful barbecue sauce. This recipe has just enough kick in it to make it fun and it’s quite flavorful as well. Make some today so you’ll have it for the holiday or any day for that matter.
Fresh is always better! Bon appétit!
Texas Barbecue Sauce
Recipe type: Seasonings and Condiments
- 1 tablespoon Butter
- 1 whole Garlic clove minced
- 1 cup Ketchup
- ⅓ cup Brown sugar packed
- ⅓ cup Worcestershire sauce
- ¼ cup Lemon juice fresh
- 1 whole Chipotle pepper, canned in adobe sauce minced with seeds
- ¼ teaspoon Ground cayenne pepper
- Melt butter in medium saucepan over medium heat. Add garlic, stir 30 seconds. Stir in ketchup and remaining ingredients. Bring to boil. Reduce heat to medium-low, simmer until reduced to 1⅓ cups. Season with salt and pepper. Cool slightly. You can at this time use an immersion blender to completely blend Chipotle pepper with other ingredients.
- Can be made 1 week ahead.
Serving size: ¼ cup Calories: 70 Saturated fat: 1g Unsaturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sodium: 360mg Fiber: 0mg Protein: 0g Cholesterol: 3mg
The title of this initial post on my “new” blog is difficult, at best. You see, I failed to submit my monthly payment for GoDaddy’s WordPress hosting so they deleted my site. In it’s entirety. Yes, imagine the rush of numbness that overwhelmed me upon hearing those words. Two years of posts, two years of recipes. Gone, gone girl!
Of course, GoDaddy can restore it for a $150 fee. Which I cannot pay as I’m unemployed at the moment, so I will start fresh with my site at an even much more reduced rate than what I was paying before. I had called them trying to get the rate reduced when the site was up and functional and I was paying on time but they said they could not do anything. Funny how that works, isn’t it? This new plan is much more affordable, even for the unemployed.
I hope this never, ever happens again! But you can rest assured, I will give it my all and will post more frequently. You’ll be sick of me before long. With all that being said, it is my hope that I will encourage at least one of you to pull out the cookware and get creative in the kitchen.
That will make all my efforts worth it!