1-2 heads Broccoli, washed and cut into small pieces
1 lb. bacon, cooked and crumbled (you may not want to add it all, but let's face it, someone will eat it!)
1 cup dried cranberries
1/2 medium onion, minced finely
1 cup salted cashews (optional)
1 cup Poppyseed Dressing (I really like Marie's Poppyseed Dressing) or 1 cup mayonnaise and 2 tbsp. sugar

Mix all ingredients and refrigerate until serving. If you won't be serving within a couple of hours, you may want to wait to add the cashews and bacon, so it will be crunchier.

This is soooo delicious! Today my 2 year old would not stop stuffing it in and didn't chew until she had chipmunk cheeks filled with salad-y goodness.

Labels: potluck favorite, salad, veggies

1 qt. buttermilk
1 qt. Best Foods Mayonnaise
1 tsp. pepper
1 tsp. garlic salt or powder
2 tsp. parsley flakes
3 tsp. "Bon Appetit" (Schilling spice)

Mix well with wire whip or beater. Tastes just like Ranch Style. Makes 2 quarts.

Labels: dressing, salad, veggies

2/3 cup mayonnaise
1 c. sour cream
1 Tbsp. dill weed
2 tsp. seasoned salt
1 Tbsp. onion flakes
1 Tbsp. dried parsley

Labels: dips, veggies

1 c. chopped green chiles
1 c. chopped dark olives
1 c. chopped green olives
8 green onions chopped
4 large ripe tomatoes, chopped
3 Tbsp. olive oil
1 1/2 Tbsp. vinegar
Garlic Powder to taste

Mix together well and let marinate for 2-3 hours.

Labels: appetizers, dips, veggies

Pour 1 inch of oil into fry pan and begin heating on Medium.

Whip up 3 eggs in a shallow bowl.

Crush 1 sleeve ritz crackers with rolling pin, add 1/2 cup flour, 1/4 cup parmesean cheese, parsley flakes, onion and garlic powder (about 1/2 tsp each), 1 tsp salt, 1/2 tsp ground pepper, dried oregano mix well in another shallow bowl.

Slice one large or two small Eggplants into slices about 1/4 inch thick.

Dip slices in plain flour, then in egg, then in crumb mixture. (Really I don't think it matters what order, because I tried it every order possible and they all ended up looking almost exactly the same.) Then with tongs, carefully place each slice in oil until browned, turn and brown on other side, drain on paper towel. Serve with ranch dressing or spaghetti/marinara sauce

Labels: fried, Italian, veggies

3 ½ cups sugar
4 eggs
1 ½ cups oil
1 (29 oz) can pumpkin (or 3 cups)
¾ cup water
5 ½ cups flour
3 tsp soda
1 ½ tsp salt
1 ½ tsp cinnamon
½ tsp cloves
2 cups chopped nuts (if desired)

In large bowl, combine sugar, eggs, oil, pumpkin and water. Mix well. Add dry ingredients until moistened. Add nuts. Grease and line bottom of bread pans with wax paper. Pour batter into pans. Bake at 350 degrees for 45 minutes for small pans or 1 hour for large loaf pans. Turn loaves out as soon as finished baking. Cool. Makes 3 large or 5 to 6 small loaves.

Makes 36 muffins, bake 20 min. at 350.

Make it Gluten Free: Switch from Wheat Flour to 3 1/2 cups ATK gluten free flour blend, plus 2 cups gf oat flour, and 1 tsp xantham gum, and add another 1/4 cup of water (for a total of 1 cup of water). Let the batter rest 15-30 minutes before baking. Pour into 3 9x9 pans and bake at 330 degrees f. for 60 minutes.

Labels: bread, Christmas, Fall, muffins, sweet breads, veggies

1 package egg roll wrappers
1 lb sausage, browned and crumbled
1 lb bean sprouts
1 head cabbage, shredded
1 onion, diced
1 1b mushrooms, chopped
2 or 3 carrots, grated
2 or 3 stalks celery, chopped
other veggies you want to add - squash, zucchini, sugar snap peas, etc.

Brown, crumble, and drain sausage and set aside. Saute veggies in 1/4 cup vegetable oil until wilted and reduced (most water out). Mix sausage into veggies. Spoon a couple of tablespoons of filling into egg roll wrapper, touch all edges with water, roll up like a little burrito. Make a couple of dozen of these little babies and pop them into really hot oil for a minute or so. Drain on paper towels. Serve with Sweet & Sour Sauce.

Labels: appetizers, chinese, entrees, sausage, veggies