Posts tagged ‘sweet’

Tangy Broccoli Salad

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This recipe is one of my favorites because it is best to prepare the night before to allow the flavors to marry and the raisins to plump up. Who doesn’t love make-ahead dishes? I also enjoy carrying it for potluck because it offers something different to the range of traditional sides at the meal table.

The broccoli salad is a popular dish around here. A local restaurant even serves it during the summer. So, I was very excited when I discovered the recipe from Kraft. I have made it several times since I’ve found this recipe and we even had family members recommending the salad for get-togethers.

The flavors of this salad will keep you wanting more. You will taste the sweet raisins and miracle whip paired with the tangy combination of vinegar and red onion. If that doesn’t make you hungry, then imagine those flavors with the crunch of broccoli and sunflower seeds. It is such a light, colorful salad that most people will enjoy. If you haven’t eaten this dish or tried to make it, I hope you have been intrigued to add it to your weekly menu.

My kitchen confession: First of all, I hate chopping onions. I cry with every slice and the smell makes my hands stink. So, I thought I would be so smart to dice my onion in our mini chopper. That was a big mistake because the juice from the onions overpowered the salad and it was almost in edible. Needless to say, I am back to crying over every onion.

Crustless Egg Custard

Have you ever found yourself craving something sweet and you want it sooner than later? You rummage through the cabinets and the fridge to realize you need to run to the store in order to make something good. Well, never fear, this recipe will solve your sugar-craving needs. You will find most of these ingredients are already in your kitchen.

I never ate this dessert, that I can remember, as a child, probably because I thought the word custard sounded gross. I can’t even remember the first time I ate it either, but when I do eat it, I think to the first time I ate it at my mother-in-law’s house. This would be a comfort food for me because it makes me happy and reminds me of my close connection with Brandon’s family. This recipe is from his mother’s collections. She published it a church cookbook, so I know she won’t mind me sharing with you.

Crustless Egg Custard

1 cup sugar
3 eggs
3 tsp flour
1 1/2 tsp vanilla
1/4 cup butter, melted
1 (12 oz) can evaporated milk

Preheat oven to 350 degrees. Combine all ingredients and mix with a blender. Pour into a greased and floured 9 inch pie plate. Bake for 30 minutes or until a knife inserted comes out clean.

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We ate most of the custard before I got a picture. It was that good. 🙂 So, I took a picture of one of the last pieces left. The best part of this dessert is you can eat it cold or warm. I prefer warm, especially fresh out of the oven after it has been slightly cooled and firm.

Note: When mixing ingredients, slowly add the eggs at the end while blending/stirring to prevent a scrambled egg pie.

Soapapilla Cheesecake

Since it’s Valentines Day Weekend, I wanted to post a special Valentines recipe, but I couldn’t find anything that I have made that was special like that. So, I thought, Valentines is the day of love. What do I love? Cheesecake! (This love only comes after my love for my husband, of course.) My favorite is The Cheesecake Factory’s white chocolate and raspberry cheesecake. Unfortunately, I do not have a recipe nor a picture of that…nor a piece to eat right now. But, I do have a very simple and delicious Soapapilla Cheesecake recipe, which I do love also.

This cheesecake can be eaten anytime of the day. My favorite time is eating a piece for breakfast. It’s similar to a cream cheese Danish. If you get the impression that it is related to the Mexican dessert, then you will be disappointed because the only similarity is the cinnamon and sweet flavors.

I love this recipe because it is so easy to make. I found the recipe on Pinterest from My Chocolate Therapy. And the best part, most of the ingredients are already in your kitchen. This is another of my go-to recipes when I need something quick. I have made this for church, our family, and just for Brandon and me. We have also divided the recipe in half and made two pans to share with a family who lost a loved one.

The only ingredients you need are 2 cans of crescent rolls, 2 packages of cream cheese, sugar, cinnamon, vanilla, and butter. Prepare in a 9×13 glass dish or divide in half and prepare in an 8×8 glass dish. The link above will carry you to the recipe. You can eat it warm or cold. I love eating it fresh out of the oven, like in the picture below.

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I have also seen variations of this cake. You may want to try this recipe out:
Blueberry Cheese Rolls

Crunchy Apple and Grape Salad

This is a recipe that I have been wanting to try for a while.  I had pinned this recipe on Pinterest, but never got around to do it until today.  I chose to make this recipe now because I had a friend who had some leftovers, like a tray of fruit, from a party that she hosted last weekend.  I hate to throw away food and let it waste, so I offered to take it home with me. The tray that was left over had sliced apples and grapes.  I was excited because I remembered about this recipe and I knew I had most of the other ingredients in the cabinets.  Plus, I wouldn’t have to do much since it was already sliced except just throw it together.

This salad has several things going for it.  I love the flavors of the walnuts mixed with the sweet yogurt and grapes.  I found the recipe on Tasty Kitchen.  For the ingredients, all you need is vanilla yogurt, granulated sugar, brown sugar, Mayonnaise, juice from 1/2 a lemon, ground cinnamon, apples, pear, celery, silvered almonds, walnuts, and seedless grapes. The first 6 ingredients make the dressing and the last 6 ingredients make the salad.  So simple!  I really love the recipe’s website because you can key how many servings you need and they will adjust the amounts you need.

I did slightly adjust the recipe for various reasons.  We omitted the pear and celery. Brandon hates celery, which makes me a little sad because I enjoy celery diced and mixed in dishes.  However, I don’t feel we were deprived by not having those ingredients.  I also only used 2 types of apples instead of 4 like suggested and that was because the tray only had green and red apples.  I added raisins to the salad that had been soaking in water for about 20 minutes because there was only a palm full of grapes in the tray and we knew that would not be enough.

So, if you are looking for a tasty way to get in your fruits for the day, then in would highly recommend this salad. You will not be disappointed!

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