Mary Taylor's Broccoli Salad

Hands down, this is my favorite side dish.  A few weeks ago Mary Taylor made this and I have been dreaming about it ever since then.  Taylor tried it last night (and he does not like nuts in anything) and he liked it.  I think he was surprised.

Click HERE for the recipe.

1 bunch of broccoli finely chopped
1/2 cup sunflower seeds
1 T olive oil
1/2 t oregano
1/2 t salt
salt and black pepper to taste
2 T of raisins
3 oz of feta cheese
2 T red wine vinegar
1 T olive oil
1 clove of garlic
1/8 t of ground nutmeg

Preheat the oven to 425 degrees.

Toss the broccoli,  1 T olive oil, oregano, salt and pepper together.  Spread onto a single layer on a pan to put in the oven.  Roast for around 15 minutes.  Pour into a serving dish and let cool for 10 minutes.  Add the feta and raisins after cool.

Mix the vinegar, 1 T of olive oil, garlic, and nutmeg in a small bowl.  Add this to the broccoli mixture and toss to combine. Is excellent to serve immediately but you can also make ahead and it will keep for up to 2 day in the fridge.  (The sunflower seeds will not have the crunch if you wait to serve though.)

Strawberry Pretzel Salad

Strawberry Pretzel Salad

2 c. crushed pretzels
1 1/2 sticks of butter. melted
2 T. sugar
1 16 oz. frozen strawberries
1 large package of strawberry jello
2 cups of boiling water
1 (8oz.) package cream cheese (softened)
1 container of cool whip
3/4 c. confectioner's sugar

Take the first 3 ingredients and combine them.(Elizabeth Jane loves to use our meat tenderizerand put the pretzels in a Ziplock bag to crush them. I prefer to put the pretzels in a bowl and crush them with this hand chopper.)  Press into a 9 x 13 inch pan.  Bake at 350 degrees for 10-12 minutes. Let cool completely.

Beat the cream cheese, cool whip, and confectioner's sugar in a bowl until smooth.  Spread this mixture over the pretzel crust. Elizabeth Jane likes to 

In a small bowl dissolve jello package mixed with 2 cups of boiling water.  Add the strawberries into the jello and stir until evenly distributed.  Put bowl in refrigerator until partially jelled.  Once it is partially jelled pour over the top of the cream cheese mixture.  Store in the refrigerator until ready to eat.  Cut into squares to serve. 


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Easy Green Beans and Vegetable Medley

Super Easy Green Beans    (click HERE for RecIpe)

2 cans of green beans (either cut or french)
Honey Bacon French Dressing (around 1 cup)
Applewood Bacon 

Preheat the oven to 375 degrees.  Drain the green beans.  Place in a pyrex dish.  Pour french dressing over the top of the green beans.  Cut the bacon into bite sized pieces.  Top green beans with the bacon.  Bake in the oven for 30 minutes.   



Vegetable Medley (click HERE for recipe)

1 can of lima beans
1 can of cut green beans
1 can of french style green beans
1-2 T of butter
Salt and pepper to taste

Ingredients for the sauce

1 cup of Hellman's mayonnaise
2 hard boiled eggs cut in to tiny pieces
1 tsp ground mustard
1 T of worcestershire sauce
dash of tabasco
4 tsp olive oil

Cook each vegetable in a pot.  Include a pat of butter and salt and pepper to taste.  When cooked combine the vegetables in acasserole dish. (This one is super great to use for taking places because it has a spill resistant lid.) This one of my favorite dishes that I use in the kitchen!  It is dishwasher, microwave, oven, and refrigerator safe and that spells W-I-N to me!

Before you pour the sauce in drain off excess liquid from the beans.  Then mix all of the ingredients for the sauce.  Pour the sauce into the vegetables. Once combined heat at 350 just until warm through. (Around 20 minutes.)