Broccoli Salad

This recipe is being posted at the request of my cousin Kat.  My mom made it for Thanksgiving and so she asked that it be posted.  I like to think that it's slightly healthy because it's broccoli but let's be honest...it's slathered in miracle whip and garnished with cheese cubes and bacon.  I use fat free/light miracle whip but still...negation of the healthy factor!  I love this recipe but normally reserve it for the summer/picnicing months so had she not requested it, this recipe would have taken at least another 6 months or so to be shared with you all :).  Since Chris does not eat Miracle Whip, he doesn't partake in this dish and hence another reason I don't personally make this one often (will usually opt for the Pasta Salad instead).  Anyway, here you go.  Enjoy!

Broccoli Salad
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Ingredients

Salad

• 1/2 lb. bacon, fried crisp and crumbled
• 1/2 cup cheddar cheese, cubed
• 1 medium onion, chopped
• 1 head fresh broccoli, florets cut into bite size pieces

Dressing

• 1/4 cup sugar
• 1 Tablespoon white vinegar
• 1/2 cup Miracle Whip

Directions

1. In a small bowl, mix together dressing ingredients.  Cover and refridgerate until ready to serve.
2. In a large bowl, toss together salad ingredients.  When ready to serve, add dressing and toss to coat.

Source: Mary Lynn N. (Chris' Mom)

Pumpkin Fluff Dip

In addition to my Mac and Cheese potluck contribution for Thanksgiving I always try to bring either an appetizer or a dessert.  My family's Thanksgiving celebration is never in short supply of food and we graze all day so these types of dishes work well.  I chose this dip because of its ease of preparation and the fact that it would be a relatively light dish compared to everything else we'd be eating all day.  According to the directions, this is best prepared the night before because it helps the flavors to meld and yields a smoother texture (allows the pudding granules to fully dissolve).  It turned out well and was well received!  I think if I make it again, I might try cheesecake flavored pudding to give it a slight twist.  Yum!

Pumpkin Fluff Dip
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Prep Time: 5 Min
Ready In: 5 Min
Yields: 32 Servings

Ingredients

• 1 (16 ounce) container whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice

Directions

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
2. Fold in the whipped topping.
3. Chill in the refrigerator until serving.  Overnight is best to let flavor and textures meld, if you have time.  Serve with (cinnamon) graham cracker sticks and sliced green apples.

Source: All recipes

Baked Mac and Cheese

After searching the internet high and low I found a recipe that, based on reviews and a great comparison by Annie, I thought might meet my food family's expectations for a potlucked Thanksgiving dish.  I love cheese.  Sadly, by the time we were ready to serve, this wasn't as hot as I would have liked to have served it but still pretty good.  I doubled the recipe to serve our enormous crowd.

Baked Mac and Cheese
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Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes

Ingredients:

• 4 cups uncooked macaroni
• 4 tbsp. butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 tsp. dry mustard
• 1 egg, beaten
• 1 lb. cheese, grated (I used all sharp and mild cheddar, but I’m sure a combination would be great too)
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 tsp. ground black pepper
• Dashes of cayenne, paprika, thyme, onion powder, and garlic powder (optional) – (I used all of them)

Directions:

1. Preheat the oven to 350 degrees F.
2. Cook macaroni according to package directions until slightly firm (about 5 minutes - undercook the macaroni!). Drain and set aside.
3. In a large pot, melt the butter over medium-low heat. Whisk in the flour and cook the mixture for five minutes, whisking constantly and being careful not to burn.
4. Add the milk to the pot, stir in the dry mustard, and whisk until smooth. Cook the mixture for five minutes until very thick. Reduce the heat to low.
5. Add the beaten egg to a small bowl. Take 1/4 cup of the warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour the tempered egg mixture back into the sauce, whisking constantly. Stir until smooth.
6. Mix in the cheese, reserving a handful for topping, and stir until completely melted. Add in salt and other seasonings. Taste and adjust seasonings accordingly.
7. Add the drained cooked macaroni to the pot and mix well.
8. Pour the mixture into a baking dish, top with reserved cheese, and bake for 20-25 minutes or until golden and bubbly on top.

Source: Pioneer Woman, modified from as see on Annie's Eats