Broccoli Salad

My mom has this recipe for broccoli salad that is divine. She always makes it for holidays, but I got the recipe and made it with the Beer Can Chicken last Friday for dinner. I adjusted the recipe a little bit, and am going to share it with you. Make this anytime, because it's so delish and easy to make! But it's especially good in the summer, it's so refreshing.

Broccoli Salad
1 package broccoli (the one I got from Publix had 4 stalks in it, and this served 3 very hungry people)
1 cup raisins
3 green onions or scallions
1 cup cashews
1 cup cheddar cheese

First, cut the broccoli florets off the stalk. I like to start with the outside florets, working my way around the stalk, round and round, cutting each one off.

Next, you want to blanch the broccoli. Get a large pot of water and bring to a boil. Drop in the broccoli and let boil for a few minutes. Literally, only 2-3 minutes. You don't want the broccoli cooked all the way through, you just want that raw taste to be gone. Drain the broccoli, then dump immediately into a bowl of ice water. This will stop the cooking and help to retain the green color.

While the broccoli is taking its ice bath, chop up the green onions or scallions into thin slices. Put those in a bowl with the raisins.

(This picture kind of looks like the green onions and raisins are floating on the stove! They are in a bowl, I promise!)

Drain the broccoli and let drip dry onto a few paper towels. You want to get as much of the water out as possible, so the salad isn't watery.  Add the broccoli to the bowl and mix with the raisins and green onions.

Next, mix up the dressing.

Dressing
1/2 cup mayonaisse
5 tablespoons sugar (or sugar to taste, if you don't want such a sweet dressing)
3 tablespoons cider or white vinegar

You're going to have to use a whisk to get this mixed well.

So, if you're not going to serve this right away, just stop and put everything in the fridge. When you're ready to serve, rewhisk the dressing and pour over the broccoli mixture. Add in the cashews and cheese, and mix thoroughly. Serve in a pretty bowl and enjoy!

Oatmeal Raisin Cookies

I love oatmeal raisin cookies mostly because I feel like they are healthier than regular cookies. I mean oatmeal and raisins, that's totally healthy.

So since you've already read my chocolate chip cookie blog, you know the process to make cookies, right?

Oatmeal Raisin Cookies
1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt (optional)
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup raisins

Cream the sugars and butter until fluffy.

Add in the eggs and vanilla.

In another bowl, mix the flour, baking soda, cinnamon and salt.

Mix in the flour mixture little by little. Then add in the oatmeal and raisins.

The dough will be super thick.

Scoop the cookies onto a cookie sheet. I always use an ice cream scoop which gives really evenly sized cookies, so they cook more evenly.

Bake at 350F for 10 minutes, or until browned. Cool on a cookie rack.

Enjoy by yourself, or pack up into a cute box (I get mine from Joanne's) and give to your friends!