Posted by Becka on 09 Apr 2009 at 9:47 pm | One comment so far
Several years ago when I was up in Michigan visiting Megan, the parents of her first graders organized a pot luck supper in her classroom so they could all get to know each other better. One of the women brought this delicious salad which has become one of our favorites. The ingredients are readily available pretty much year round enabling you to make a colorful salad even in the dead of winter.
1/2 cup sugar
1/3 cup cider vinegar
2 Tbsps. finely chopped onion
1/2 tsp. salt
2 Tbsps. lemon juice
2/3 cup vegetable oil
2 Tbsps. poppy seed
Combine the sugar, vinegar, onion, salt, and lemon juice and blend together in a blender. While it is whirring gradually add the vegetable oil and then the poppy seeds. (Note: I only use about 1/3 of this dressing for a batch of the salad. The rest can be stored in the refrigerator for the next time or for use on other salads.)
10 cups Romaine lettuce, washed and chopped or torn
1 red apple, cored and chopped
1 pear, cored and chopped (I coat the apple and pear with a little dressing to keep them from turning brown)
1 cup shredded Swiss cheese
6 oz. dried cranberries or dried cherries
1 cup chopped cashews
Place the lettuce and cranberries in salad bowl. Add the apple, pear, cheese, cashews and dressing at the last minute before serving. Be prepared to give out the recipe!
We are very excited that our daughter Megan and grandson Drew are flying down to visit us this Saturday.
For Easter Megan is going to put together this dessert which she has posted on her blog. It is also on the cover of the latest Kraft Food and Family magazine if you have access to it.
I’m going to try to paste the recipe in here for those who can’t access Megan’s blog.
Layered Strawberry Cheesecake Bowl
Posted on 2009 under Cheesecake, Desserts
If you think cheesecakes are too boring, then why not mix it up a little bit with some fresh fruit, pudding, and a whole lot of fun in a bowl, and you got yourself a delicious and fun snack on the go!
Here’s what you need to make this fun and delicious Cheesecake Bowl.
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square BAKER’S Semi-Sweet Chocolate
COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.
SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.
MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.
Have a wonderful Easter as you contemplate the Lord’s sacrifice for us.
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