Easy Broccoli Salad (my version)

1 pkg. of Mann’s Rainbow Salad (cauliflower, broccoli,  carrots, and red cabbage)
1/4 cup bacon, cooked, drained, and crumbled
1/4 cup craisins or raisins
1/4 cup diced red onion
1/4-1/2 cup Shredded Cheddar cheese

3/4 cup salad dressing (or mayo)
1/4 cup white vinegar
2-4 tablespoons white sugar

Rinse salad. Put salad in a medium sized salad bowl. Add onion and cranberries.

In a separate bowl mix the mayo, vinegar, and sugar.

Add the dressing mixture to the salad and mix.

Top with bacon and cheese.

Refrigerate and serve cold.


Created by me. Eat at your own risk! LOL

Note:   I took photo before adding bacon and cheese!


Broccoli Cheddar Bites


These bites can be eaten as a snack or with any meal.

1 large bunch of broccoli florets
2 eggs, lightly beaten
**1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 oz. 114g) packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 cup milk
1/2 cup Bisquick

Preheat oven to 350F.

Place 1-inch of water in a pot with a steamer basket.  Steam the broccoli florets for 5 minutes, until just tender.  Rinse with cold water to stop the cooking.  Finely chop florets.  You should have 2 to 2 1/2 cups.

**Place the beaten eggs and torn bread in a large bowl.   Mix until the bread is completely moistened or

* Omit the bread and instead blend 1 cup milk, 2 eggs, and 1/2 cup Bisquick

Add the grated onion, mayonnaise,  cheese, lemon zest, salt, and pepper. Stir in the minced broccoli.

Preheat oven to 350F.  Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick).  Bake for 25 minutes until cooked through and lightly browned on top.

If you don’t have mini muffin pans, you can cook by greasing a baking sheet and spoon large dollops of the mixture onto the pan.  Baking time is the same.

Source:    The original recipe is from http://www.simply recipes.com.  I have altered the recipe.











Broccoli & Bacon Salad

This broccoli, cheese, and bacon salad can be made with any cheese you like. If you don’t want to make the dressing you can use any bottled variety. Three-cheese ranch is a good option.

1-2 bunches broccoli
1 cup shredded cheese (any kind)
1/2 cup raisins
1/3 cup red onion
6-8 slices bacon

3/4 cup mayonnaise
1/4 cup vinegar
2-4 tablespoon sugar



Fry bacon until crispy, crumble and set aside.

Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Mix broccoli with onion and raisins.

Whip together mayonnaise (or salad dressing) with vinegar and sugar.

Add dressing, toss salad and refrigerate 2-3 hours.  (This salad tastes best when chilled.)

Add crumbled bacon and cheese and toss salad again just before serving.




Broccoli and Cheese Soup

1 head broccoli, removing stems and cut into small florettes
1/4 onion, finely chopped
1-4 garlic cloves, finely sliced
1 teaspoon olive oil
4 cups chicken or vegetable broth
salt and pepper to taste

In a large saucepan soften onion and garlic in olive oil.

Add broccoli and broth. Season.

Bring to a boil then reduce and simmer until broccoli is soft. Remove from heat and let cool.

In one-cup batches puree in food processor until smooth.

Return the soup to the stove top and heat until warm adding 1/2-1 cup finely grated cheddar cheese. Stir until cheese is dissolved. Season as desired.

Serve with warmed Panini.