Broccoli Salad

3 bunches broccoli, stems cut off stalks and chopped into bite-size pieces
1/2 c. raisins
1/2 c. sunflower kernels
6 pieces bacon, cooked and crumbled

Dressing:
1 c. mayo
1 T apple cider vinegar
1 T sugar

Combine broccoli, raisins, sunflower kernels, and bacon in large bowl. Mix dressing ingredients in separate small bowl. Chill both until ready to serve then add dressing to rest of ingredients right before serving.

Homemade Basil Pesto

I had an abundance of basil in my backyard this summer so I decided to make some pesto.

4 c fresh basil
1/4 c. pine nuts
4 cloves of garlic
1/2 c. olive oil
salt and pepper
1/4 c. shredded Parmsean

In food processor, pulse basil, pine nuts, and garlic together. Then start streaming in olive oil, salt, and pepper. Add parmsean cheese at the end. Add into pasta, spread on sandwiches, or toss into veggies.

Easy Peasy Fruit Cobbler

Just 3 ingredients! Well, 4 with vanilla ice cream on the side. Homemade ice cream would make it even that more wonderful!! This recipe is from my friend, Jill. She made it for a 4th of July party and it was gone in a matter of seconds.

1 box vanilla or butter cake mix
1 stick butter, melted
1 can of whatever pie filling you want
vanilla ice cream

In a dish, spread the pie filling in bottom. Sprinkle the cake mix on top, then pour over melted butter. What could be more easy??
Bake at 350 degrees for 30-40 minutes. Serve warm with ice cream on the side. 

Sauteed Kale

4 cloves garlic, minced
1 bunch kale
olive oil
salt, pepper
lemon juice

Tear kale into big bite-size chunks, discarding the thick stems. In big pan, saute garlic in olive oil for about 2 minutes. Add kale, more olive oil, salt and pepper. Saute for about 8-10 minutes until cooked, yet still a little crisp. Sprinkle a little lemon juice on top of cooked kale.

Mashed Cauliflower

Low-carb version of mashed potatoes. You can hardly even tell it's cauliflower instead of potatoes.  Yummy!

1 head cauliflower
4 cloves garlic, minced
olive oil
2 T cream cheese
1/4 c. shredded Parmesan cheese
salt & pepper
1 T rosemary, minced
1 T butter

Chop cauliflower into pieces. Boil for 8-10 minutes. Drain.
In small saucepan, saute garlic in a little olive oil.
In food processor, put in cauliflower, garlic, cream cheese, Parmesan cheese, salt, pepper, and rosemary. Stream in olive oil and puree until smooth. Put into a bowl and top with a pat of butter and a little more Parmesan cheese.

Peach and Blueberry Crumble

Filling:
5 peaches, peeled and sliced
1 1/2 c. blueberries
1 T lemon juice
lemon zest from 1 lemon
1/4 tsp vanilla
1/2 c. sugar
1/4 c. flour

Crumble Topping:
3/4 c. oats
1/2 c. flour
1/3 c. brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
6 T cold butter

Mix filling ingredients and pour into dish.
Mix oats, flour, brown sugar, white sugar, cinnamon, and salt in bowl. Cut in cold butter with a fork until it is in little crumbles. Sprinkle on top of filling. Bake at 350 degrees for about 40 minutes.
Serve with vanilla ice cream! Heavenly!

Potato Salad

This recipe is from my friend, Katie. She brought it to a 4th of July dinner. It really stood out from other potato salads.

10 red potatoes
bacon crumbles
green onions
1 packet dry Ranch dressing
1 c. sour cream
1 c. mayo

Cut potatoes in quarters. Boil until fork soft. Drain and cool. Mix mayo, sour cream, ranch dressing, and green onions together in small bowl. Chill until potatoes are cold. Then mix with bacon and potatoes. Refrigerate until ready to serve.