Broccoli Salad

4 bunches fresh broccoli (cut up small)

1 cup grated cheddar cheese

1/2 - 1 lb. bacon, crisp and crumbled (I have used one bag of bacon bits before)

1/2 purple onion sliced (I usually omit)

add all together and add dressing at least 20 minutes before serving

Dressing:

1/2 cup mayo, 1/2 cup miracle whip, 1/3 cup sugar, 2 tab. red wine vinegar. Mix together and add to salad. Can add raisons and/or dried cranberries (I love it with the dried cranberries and always add them.)

Guacamole

This recipe is awesome, however, I use the vidalia chop wizard (the smallest size) to chop the tomatoes and onions to get them to be teeny tiny perfect little cubes. I like them cut smaller rather than in big chunks; but you can cut however you prefer.

• 5 avocados
• 1-1/2 lime, juiced (or 3 Tab. lime juice)
• 1-1/2 teaspoons salt
• 3/4 cup diced onion
• 1/4 cup chopped fresh cilantro
• 3 roma tomatoes, diced
• 1-1/2 teaspoons minced garlic
• 2 pinches ground cayenne pepper

1/2 tsp. pepper

dash of onion and garlic powder

Peel, pit and mash avocados. Then mix in all other ingredients.

Oven Herbed Potatoes

These are SO good. It's my mom's recipe and I don't know where she got it from, I just always remember eating these yummy potatoes. They are so easy because you don't have to peel them and even my kids (some of the pickiest in the world) love them!

In a bowl combine 1/2 cup olive or vegetable oil, 1/4 cup melted butter, 1 envelope onion soup mix, 1 Tab. thyme, and 1 Tab. marjoram. Quarter about 3 lbs. of red potatoes with skins on. Place on large cookie sheet and drizzle mixture on top. Bake uncovered at 450 for about 30-40 minutes (or until tender). Stir before serving. (If you find there is not quite enough oil mixture, then double it. We like our potatoes so I usually do 4 lbs. of potatoes and double the oil mixture).

Cilantro Lime Rice

1 Tbsp. olive oil
2 cups white rice
2 cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
1 bunch cilantro, chopped
1 tsp. salt

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add chopped cilantro and stir to mix in. Serve immediately.

*UPDATE: I made this in the microwave with the minute rice. I put all ingredients (except the cilantro) in a microwave safe glass bowl, covered it with lid, and microwaved for about 12 minutes.