There are a lot of good ways to eat broccoli, but this salad is one of my favorites.  Take lots of broccoli, then add cashews for crunch, sunflower seeds for a little more crunch, raisins for something sweet, onions for some added zip, and of course – bacon, because everything is better with bacon.  {Thank goodness broccoli is load with all kinds of healthy benefits.  It makes me feel better about the bacon and mayo . . . }

Often times the dressings on broccoli salad is super sweet, but in my opinion it doesn’t need that much sugar;  to get that “sweet” component, I like to use jumbo golden raisins and a good flavored balsamic {fig is my favorite} for even more great taste.

Broccoli Salad is always a favorite at gatherings, and it is so versatile; make it up for a summer picnic or serve it at a holiday dinner- you just can’t go wrong with this one.  Best of all, it’s simple to make and you can make it in advance and check it off your list.

Broccoli Salad with Balsamic Dressing

Ingredients

2 large heads of fresh broccoli, cut into small bite-size florets

1 cup cashews

1/4 cup sunflower seeds

1/2 cup raisins

1/3 cup thinly sliced purple onion

8 slices bacon, cooked and crumbled

1 cup mayonnaise

2 tablespoons balsamic vinegar

2 tablespoons sugar

Directions

Combine broccoli, cashews, raisins, and onion,  in a large bowl.

To make dressing, whisk mayo with balsamic vinegar and sugar.  Add as much or as little as you like to the broccoli mix.  {Note, I seldom us all the dressing, but I like it a little more dry than some.}  Combine the dressing with the broccoli mix and  refrigerate until ready to serve, at least one hour.  Add the bacon and sunflower seeds just before serving so they stay crisp and crunchy.

Yes, it is true I love anything that is S’mores inspired. I seriously can’t get enough of it. Especially in the summer it is such a summer time treat. If you love S’mores and you love Rice Krispie Treats you are going to be in for a real treat. These are seriously as easy as Rice Krispie Treats to make and I personally think so much better.

Looking for other S’mores inspired treats:

S’mores Cookie Bars

S’mores Snack Cake

S’mores Cereal Treats

Ingredients:

12 oz box Golden Grahams cereal
1 cup milk chocolate chips
10 oz bag mini-marshmallows
6 tbs butter
1/2 tsp vanilla extract

Isn’t it funny how old things become new again.  I remember making poke cakes many years ago {how fun to poke holes in your cake and fill it with Jell-O}; that cold fresh cake with a shot of Jell-O was always a favorite.  Now, once again, poke cakes are everywhere and I’ve seen so many yummy variations.  You can use any cake mix with any flavor of Jell-O for an incredible moist and delicious dessert.  Your kids will love helping with this one – let them create their own fun mixture!

Since we are now into the summer months, I decided it was time to create  a yummy poke cake version reminiscent of a classic summer favorite, Strawberry Lemonade.  To get that signature fresh flavor, I “freshened up” a lemon cake mix and infused it with a “strawberry lemonade” Jell-O mix.  To top it all off, I added fresh strawberry puree to whipped cream for more fresh strawberry taste.  Serve chilled for a delicious bite of summer strawberry lemonade flavor.  Grab a straw fork and enjoy!

Strawberry Lemonade Poke Cake

Ingredients

Strawberry Lemonade Cake

1 boxed lemon cake mix  (plus eggs and oil according to package directions)

1 1/2 – 2 cups chilled lemonade (I use frozen with a couple of fresh lemons squeezed in)

1 (3 oz) package strawberry Jell-O

1 cup boiling water

Strawberry Cream Frosting

2 cups heavy whipping cream

2/3 cup powdered sugar

1 cup sliced fresh strawberries, pureed in blender

Directions

Make the cake as directed on the box substituting an equal amount of  lemonade for water.   Bake in a 9×13 pan.

Let the cake cool for 20 minutes and then poke the cake with a large fork about 1/2″ apart, covering the entire surface.

Mix the strawberry jello with 1 cup boiling water until completely dissolved.  Add 1/2 cup cold lemonade and mix well.  Pour the jello mix slowly over the cake allowing the Jell-O to fill in the “pokes” in the cake.

Cover and refrigerate for 3-4 hours to allow jello to set.

To make the Strawberry Cream Frosting, whip the cream with powdered sugar until soft peaks form.  Gradually add strawberry puree and continue to whip until stiff.  Spread the cream over cake.  Keep refrigerated until ready to serve.

 
Whatever you are grilling this summer, Mexican Street Corn is the perfect side.  In Mexico, street vendors add a punch of flavor to ears of corn with a creamy-spicy sauce and Cotija cheese {Elote}.  I have to admit when I first heard about this corn I was a little skeptical.  Really, mayo and cheese on corn?  However, the result is fabulous and you’ll soon be hooked!

We decided to make these tasty ears of corn into appetizers by cutting them in smaller portions and putting them on skewers – perfect for summer entertaining.   Either mini or full-size, you’ll love this corn!

{Hint, Hint}  I’m sure your special Dad would love this corn; serve with Fajitas, Hamburgers, Hot Dogs, or any of our other On-the-Grill Favorites for a fabulous Father’s Day Feast!

Mexican Street Corn {Elote}

Ingredients

4 ears of fresh corn, shucked (leave stalks on if serving full size)

1/4 cup butter, melted

1/4 cup mayonnaise

1/2 – 1  cup crumbled Cotija cheese

1 tablespoon chilli powder*

salt to taste

lime wedges for serving

Directions

Heat grill.

Grill ears of corn until lightly charred and hot (7-10 minutes), turning as needed.  If making appetizer sticks, cut the corn into small (2-3″) pieces and add skewer sticks.

Brush on melted butter and then a layer of mayonnaise.   Sprinkle with Cotija cheese and with chili powder and salt.  Serve with fresh limes to squeeze on the corn.

*Note:  Use Chipotle Chili Powder and/or Cayenne if you want a little extra kick.  Be generous or conservative with the mayo and cheese.  Experiment until you get your custom blend!

I love the 4th of July.  It is such a fun time of year.  The barbecues, the picnics, friends, family, fireworks and the list goes on.  Plus there is nothing like the patriotic feelings that we share each year in July.

Who doesn’t love cookie bark?  Cookie Bark is pretty much a classic, but here is a little twist to make it special for the 4th.  This Sweet Liberty Cookie Bark is all decked out in red, white and blue to celebrate the occasion.

Don’t forget to wrap some up with this Sweet Liberty gift tag to share with friends and family.  No matter who you share with, they are going to love it.

Sweet Liberty Cookie Bar

Ingredients:

16 Oreos, broken (I used Strawberries and Cream plus Summertime Blue)

2 cups broken pretzels

1/2 cup dry roasted peanuts

2 (12 oz) bags white candy melts or candy bark

1 1/2 cups red and blue M&Ms

red, white and blue sprinkles

Instructions

Line a sheet pan (18 x 26) with a Silpat Mat or parchment paper.  Spread Oreos, pretzels and peanuts on pan.

Melt candy bark in the microwave according to package directions.  Pour/spread candy over the tray using a rubber spatula to make sure it seeps down and covers all the broken cookies, nuts, and pretzels.  Immediately sprinkle with M&Ms and sprinkles.

Allow to cool completely and harden for several hours (or place it in the refrigerator).  Break into pieces and serve or package up for gifting.

Sweet Liberty {free} printable tags here

Other Red, White and Blue favorites:

All-Star Cupcakes
Red, White and Blueberry Sundaes
Layered Drinks Fourth of July Style

We are so anxious for the 4th of July – it’s always a fun day to celebrate!  To get your party started, we’ve created this Sweet Liberty tag because everyone loves a ”Sweet” to take home!  You can add this tag to any homemade goodie - we’ve featured it with  Sweet Liberty Bark and our homemade Pixie Sticks!  If you’d rather, just fill a goodie bag or tin with your favorite red, white, and blue treats.

We’ve also coordinated some straw flags – you can use to make individual pixie stick treats or for your drink straws.

No matter how or where you enjoy July 4 – we hope you have a SWEET Celebration!

The tags come in 2 sizes.  The larger one fits a 2 1/2″ punch and the smaller one fits a 2″ punch.  Download the Sweet Liberty Tag here

Download the Sweet Liberty Straw Tag here

Key lime is such a summer flavor, and especially paired with toasted coconut. It is going to take you away to a little tropical paradise without having to leave your kitchen. How is that for magic.

Looking for other great lime recipes:

Key Lime-White Chocolate Cheesecake Squares

Key Lime Tilapia

Brazilian Lemonade

Key Lime Bars

Key Lime Coconut Parfaits

Ingredients:

3 Tbls. butter
2 Tbls. brown sugar
3/4 graham cracker crumbs
1/2 cup coconut
2 cups of water
1 cup sugar
1/2 cup cornstarch
5 egg yolks
3/4 cup key lime juice
1 Tbsp coconut extract
green food coloring, optional
whipped cream

Directions:

Melt butter in a small skillet over medium heat. Stir in the brown sugar and cook until bubbling, about 1-2 minutes. Stir in the graham cracker crumbs until a deep dark color. Turn out onto a plate to cool. Set aside.

To toast the coconut, heat a small skillet over medium heat and add the coconut. Stir frequently to evenly toast and prevent burning. Coconut is done when golden brown. Remove from heat and set aside.

Place water in a sauce pan and bring to a boil over medium heat. Once boiling, remove from heat and let sit for 5 minutes.

While the water sits, place the egg yolks in a bowl and whisk together. Set aside. Place the sugar and cornstarch in a bowl and whisk together.

After water has sat for 5 minutes, add the sugar/cornstarch mixture to the water. Whisk until well blended. Place over medium heat and whisk constantly until thick (think a pudding consistency).

Remove from the heat and add a couple spoonfuls of the mixture to the egg yolks that are set aside and whisk together. Add a couple more spoonfuls to the eggs and whisk again. This will temper the eggs so you don’t end up with scrambled eggs.

Add the egg mixture to the remaining pudding mixture and whisk together. Then whisk in the lime juice, coconut extract, and food coloring. Add enough for coloring to get a nice shade of green. Pour into a bowl and let cool on the counter at least 20-30 minutes. Once cool enough cover with plastic wrap, be sure to press the plastic wrap onto the custard to avoid a film forming on the top. Place in the refrigerator.

When ready to assemble the parfaits, layer the graham cracker crumbs and lime custard and topping with whipped cream and toasted coconut. Serve immediately.

We love grilling in the summer and this is one of our favorite sauces- a sweet glaze with a little kick of chipotle.  It’s so simple to make {only 3 ingredients}, but is packed with great flavor that works on beef, chicken, pork, salmon and my personal favorite – grilled shrimp.

All you need is orange marmalade, fresh lime juice and a little liquid from a can of chipotle peppers in adobo.  {You can finish off the can of peppers in Chipotle Black Bean Dip, Chipotle Ranch Dressing,  Chipotle and Chocolate Chili.}  Just mix it up and brush it on your meat as it finishes grilling.   The result is fabulous flavor fresh off the grill - a little sweet and a little spicy!

Chipotle Lime Glaze

Ingredients

1/4 cup orange marmalade

1 1/2 teaspoons liquid from chipotle chiles in adobo

1 teaspoon fresh lime juice

Directions

Mix and brush glaze on all sides of meat or fish 2 minutes before it finishes cooking.  Brush on again right after removing from the grill.

Note:  For roasted salmon, brush fish with glaze before baking.

recipe from Martha Stewart

Nothing says summer better than a little taste of the tropics!  Whether you are gathering around the swimming pool or around the Christmas tree, this Piña Colada  Fruit Dip is a fast {only takes 5 minutes} and fun way to add a little dip of paradise to your fruit tray.  With a yummy blend of pineapple and coconut, this dip will soon become your party favorite.

Piña Colada Fruit Dip Recipe

Ingredients

1 (8 oz) can crushed pineapple packed in juice, undrained

1 (3.5 oz) package INSTANT coconut pudding

1/2 cup milk

1/2 cup sour cream

Directions

Mix all ingredients in your blender or food processor for 30 seconds or until well combined.

Refrigerate 3-4 hours or overnight to set up and blend flavors.

Serve with fresh fruit {pound cake is good also}.  Makes approximately 2 1/4 cups.

Pineapple Boat

To make a really big splash, serve your dip a pineapple boat as pictured above. Cut a pineapple in half lengthwise, cutting through the green top.  Use a small knife to remove the core and the fruit from the rinds of both halves without piercing it.  Use the pineapple to serve with the dip.

I am not sure why but sometimes it is the simple things that taste so dang yummy.  Like for instance I can seriously eat an entire batch of this Sweet and Cruncy Munch Mix.  There must be something about these cereal treats that I can’t resist, because I had to hide the rest of these Lemon Muddy Buddies from my sight before I ate the entire batch.  They are that good.

I had to laugh though, because as I was making it my eight year old was in the kitchen hanging around and kept saying “Are you sure this is going to be good?”  Lets just say that she couldn’t keep her hands out of the bowl once it was done either.  She was literally like the saucepan.

Lemon Muddy Buddies

Ingredients:

6 cups rice Chex cereal

1/4 cup butter

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1 small box instant lemon pudding mix

1/2 tsp. vanilla

1 1/2 cups powdered sugar

Directions:

In a large bowl, measure cereal and set aside.

In a small saucepan combine butter, white chocolate chips and sweetened condensed milk over medium heat.  Continue stirring until smooth, add the pudding mix and stir to combine.  Remove from heat and stir in the vanilla.  Pour over cereal and carefully stir to coat.  Toss with powdered sugar.

Spread onto a baking tray until cooled completely.  Store in an airtight container.