1-2 large broccoli tops (about 1 LB.)
1/3 cup raisins
1/4 cup red onion, chopped
4-5 Slices bacon (cooked & crumbled)
2 TBSP roasted sunflower seeds
1/2 Cup Shredded Cheddar Cheese
1/4 cup Hellman's Light mayonnaise
1/4 cup buttermilk
1 tablespoon sugar (or to taste)
2 tsp. white vinegar (or to taste)
Large mixing bowl
Smaller mixing bowl
While the bacon cooks, prep the broccoli. Wash well, pat the tops dry with a paper towel (if you have time to drain well in a colander, this is worth doing).
Place raisins in a shallow dish of hot water, cover and allow to plump.
Cut the broccoli into small bite-sized florets and discard the stalks.
Peel and mince the onion.
Set the crispy cooked bacon on paper towels to remove excess grease. Pat dry, allow to cool. Crumble bacon into small pieces.
In a bowl, add the dressing ingredients. Use a wire whisk to blend thoroughly, whisking for 2-3 minutes or until a creamy consistency is reached. Place broccoli florets in a large bowl. Pour dressing mixture over the broccoli, stirring until the sauce completely covers all the pieces, you really want to distribute it evenly. Drain the excess water from the raisins and pat dry. Add the raisins, minced onions, sunflower seeds and cooked crumbled bacon, distributing evenly. Use a large spoon to thoroughly combine all the ingredients. Stir in all but a sprinkle of the cheddar cheese and transfer to a serving bowl. Garnish the top with that sprinkle of cheddar cheese.
Can be eaten right away but is best if left to sit for 2 - 3 hours, in the refrigerator, letting the dressing soften the broccoli and the flavors meld. Can be served cold or at room temperature at your table or gathering.
What you'll need:
Large Muffin Pan
Nonstick cooking spray
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular sized muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
BAKE TIME 10-15 min
Serving suggestion: Cool completely and serve with Cool Whip on top
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