Fresh Spring Broccoli Salad
5 Cups Fresh Broccoli Florets
½ Cup Raisins
½ cup sunflower seeds
½ cup cooked crumbled bacon
3 cups purple grapes
¼ cup of red onion, chopped
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
½ cup sugar
Alternative:
Use KRAFT cucumber ranch dressing for a fresh spring taste also to avoid food allergies for those who cannot eat mayonnaise.
Combine all ingredients and dressing to desired thickness
Lemon Cheesecake Bars (from McCormick)
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/2 teaspoon Ginger, Ground
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup milk
2 tablespoons flour
1 1/2 teaspoons Pure Lemon Extract
1 teaspoon Pure Vanilla Extract
3 eggs
Directions:
1. Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
