OUR FAVORITE BROCCOLI SALAD

1/2 cup Miracle Whip

1/2 cup sugar

2 tbsp white vinegar

12 cups broccoli florets

1 small red onion, finely chopped

1/2 cup raisins
1/4 cup sunflower kernels

5 slices bacon, cooked, crumbled

Mix Miracle Whip, sugar and vinegar.  Combine broccoli, onions, raisins and sunflower kernels in a large bowl.  Add dressing mixture; toss to coat.

Refrigerate several hours (max. 24 hours).  Sprinkle with bacon before serving.

I love to improvise with this salad.  It also tastes great with mushrooms, cheddar cheese or mandarin orange slices mixed in!

EASY CANNELLONI

I've been craving pasta for days and this is the recipe that keeps popping into my head.  It might have to be a Weight Watchers splurge soon.

Preheat oven to 350ºF

12 oven-ready cannelloni

2 cups spaghetti sauce

2 cups water
1/2 lb. lean ground beef
1 small onion, finely chopped
1 clove garlic, minced
1 egg, beaten
1/4 cup dry Italian bread crumbs
2 tbsp Parmesan cheese

1/4 tsp dried oregano leaves

salt and pepper

1 cup mozzarella cheese, grated

Combine sauce and water; set aside.  In skillet, brown beef with onion and garlic.  Remove from heat.  Add egg, bread crumbs, Parmesan cheese and oregano.  Season to taste with salt and pepper.  Stir in 1/2 cup of sauce mixture.  Fill cannelloni with meat mixture.  Spread 1 cup of sauce mixture in 8" square baking dish.  Place stuffed cannelloni in single layer on sauce, spacing evenly.  Cover with remaining sauce.  Cover dish with foil and cook immediately.  Bake 60 to 70 minutes or until cannelloni are done.  Top with grated cheese.  Let stand, covered, 5 minutes before serving.

MEXICAN LASAGNA

If you love Mexican food, you have to try this recipe!

Preheat oven to 350ºF

2 cups onion, chopped

2 cloves garlic, minced
1-1/2 cups green peppers, chopped
1 (28 oz) can tomatoes, undrained, cut up
1 cup salsa

2 tsp ground cumin

1 (19 oz) can black beans, drained and rinsed

1 (19 oz) can red kidney beans, drained and rinsed
9 flour tortillas

1-1/2 cups cheddar cheese, shredded

1/3 cup green onions, chopped
sour cream

Spray large saucepan with non-stick spray. Add onions, garlic and green pepper.  Cook and stir over medium heat until vegetables are softened, about 5 minutes.  Add tomatoes, salsa and cumin.  Bring to a boil.  Reduce heat to low and simmer, uncovered, for 10 minutes.  Stir in black beans and kidney beans.  Remove from heat. 

Spray a 9" x 13" baking dish with non-stick spray.  Spread 1/3 cup of bean mixture over bottom.  Cover with 3 tortillas (overlapping as needed), and 1/3 of cheese.  Repeat the step two more times. 

Cover and bake for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with green onions.  Serve with a dollop of sour cream on top.

PEANUT BUTTER MARSHMALLOW SQUARES

1/2 cup butter

1 package butterscotch chips

1 cup peanut butter

1 cup flaked unsweetened coconut

3 1/2 cups miniature colored marshmallows

In the lower part of a double boiler, add water halfway to the top and bring to a boil.  Reduce heat to simmer.  In the top of the double boiler, heat butter, butterscotch chips, and peanut butter until melted.  Remove from heat.  Stir in coconut and marshmallows.

Pour mixture in buttered 9" x 9" pan.  Refrigerate and cut into squares.  Store in the refrigerator.

CRUNCHY SESAME SLAW

1 pkg Oriental flavored dry ramen noodle soup mix

3/4 cup Miracle Whip

1/4 cup vinegar

2 tbsp sugar

3 cups savoy cabbage, shredded

1 cup red cabbage, shredded

1 cup carrots, shredded

1/2 cup green onions, sliced

1/4 cup sesame seeds, toasted

Mix soup seasoning, dressing, vinegar and sugar in large bowl.  Add vegetables.  Mix lightly.  cover and chill for two hours.

Add crumbles dry ramen noodles just before serving; sprinkle with sesame seeds.

HASSELBACK POTATOES

These potatoes taste as good as they look.  This Swedish version of the baked potato is a dream!

Preheat oven to 425ºF

6-8 large russet potatoes
Olive oil
Salt & pepper

Scrub potatoes very well, ensuring the exterior skin is clean and free of debris.  With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.

Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside each potato.  Transfer to a baking dish.  Sprinkle lightly with salt and pepper.

Bake potatoes for 60 to 70 minutes, or until exterior of the potato is crispy.

I baste the potatoes with the oil run-off two to three times while they are cooking so they are extra crispy.  My kids like peel them apart and eat them like french fries!

BANANA DROP COOKIES

This is one of my mom's recipes.  A favorite of mine as a child.  I still love these cookies.  So much so, that I won't make them unless I'm prepared to eat the entire basketful!

Preheat oven to 375ºF

2 ripe, medium bananas, mashed

1 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup peanut butter chips

1 cup walnuts, chopped

Cream butter and sugars.  Beat in bananas, eggs, and vanilla.  In a separate bowl, combine flour, baking soda, cinnamon, and salt.  Gradually beat flour mixture into banana mixture.  Fold in chips and nuts.  Drop dough by the tablespoonfuls onto greased baking sheet.

Bake for 12 minutes, or until golden brown.  Cool completely on wire racks.  Store in an airtight container with wax paper or parchment between the layers of cookies (or cookies will stick to each other).