Each time I make this super simple side dish, it is a HIT! It is so easy and I am sure it will be a hit in your family also! The sweet apples add a bit of bite and extra crunch to regular cole slaw and the dressing has a bit of sweetness to add to the apples!
- 2- Large Sweet Apples (Pink Lady, Honeycrisp, Gala or Fuji) cut into matchsticks
- 1 bag cole slaw mix
- 3/4 cup Hellman’s LIGHT Mayonaise (Not Miracle Whip or Mayo)
- 3 tbsp. Apple Cider or White Wine Vinegar
- 2 tbsp. Honey
Begin by mixing in the bottom of a large bowl, the mayonaise, honey and vinegar. Wisk until smooth and creamy. Cut apples into matchsticks (Click here to see matchsticks –I forgot to take a picture of that!) Combine bag of slaw and apples to the dressing in the bowl and toss to coat!
Additional add in’s if preferred:
- 1/2 cup Golden raisins and/or
- sliced almonds
If you choose to add the raisains and/or almonds do this right before serving so they don’t get soggy.
Chill and enjoy!
It’s Nicole’s Birthday and she and her girlfriend Marie drove a good 7 hours to spend her birthday weekend with us! Nicole is a big fan of watermelon so I thought I’d make her a watermelon cake! Michael was all about helping and I was all about letting him. I love when he helps me in the kitchen!
It turned out better than I expected and here is how we dazzled up a box cake mix!
It was the face of the sun here that day so the icing is a little melty!
- 1 box of white cake mix
- 2 store-bought containers of white icing
- Mini Chocolate Chips
- Red food color
- Green food color
Prepare the cake batter as directed on the box (keeping out 1 teaspoon of dry mix – set aside). Add as many drops of red food coloring you need to in order to make it a watermelon red/pink color. Add 3/4 cups of MINI chocolate chips and fold those into the batter by hand (To prevent all the chips from sinking to the bottom of the cake while baking, dust the chips with the teaspoon of dry cake batter you set aside before folding them into the wet batter. This will help the chips to stay suspended) Bake according to the box directions in (2) 8″ round pans. (I baked for 27 minutes)
Separate 1/2 of one can of frosting in a small bowl and set aside. Put the remaining half of the container and entire second container of frosting in another bowl. I like to make sure we have frosting on our cakes in this house!!
Add red food color to the first bowl with only half a can in it. Make it as close to the batter color you can. This will be the frosting between the 2 cakes. You want it pink because when you slice a piece you want it to represent the flesh of the watermelon.
Add green food coloring to the remaining icing to a rich green for the rind color.
Once the cakes have completely cooled, trim the top of one of your cakes with a bread knife so it has a flat top. Slap on the red/pink icing, leaving 1/4 inch gap around the edge of the cake. When you stack the second layer, the cake will squish the icing to the edges. Be sure not to get the icing on the sides of the cake, just the top of the first slab.Next stack the second cake. Finish frosting with the green icing for the rind. You can be messy with it as to provide a bit of texture to represent the lines in the rind of a watermelon! I took my icing spatula and made “ridges” in the cake to make the rind texture.
Cut a pie piece of the cake and serve on it’s side as a watermelon slice!
The cake was a hit! Happy Birthday Nicole!
Linking Up at: Today’s Creative Blog
I got this fabulous idea from Dine and Dish. Thanks for sharing Kristen!
I had to make a minor alteration because I couldn’t find any watermelon flavored Kool-Aid that wasn’t CLEAR! The time you want a “bright red, sure to stain your clothes drink mix”, you can’t find one! So I used strawberry instead. since she calls for strawberry marshmallows. I used a 9″ circle spring form cake pan which made it super easy to slice and store.
I followed her directions and Wah-Lah! I used mini-chocolate chips and they were PERFECT watermelon seeds! I cut a slice and stuck it on a popsicle stick and as you can see it was a sure hit!
We did live in Minnesota for 3.5 years…so put it on a stick and it’s So. Much. Better. 😉
I have told you before how I am pretty crazy about salsas, so here is my Peach Salsa recipe!
- About 2 cups of diced peaches (1 Large Peach or 2 Medium Peaches)
- 1/4 Medium Red Onion
- 1/2 cup of grape or cherry tomatoes, quartered
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped mint leaves
- 2 tablespoons fresh squeezed lemon
- 1 tablespoon honey
Start out by dicing the peach(s). You can leave the skin on. I think it adds color and texture to the salsa. Next finely slice the red onion. If you have a mandolin and can use that, I recommend it. I like to keep the onions as slices as it adds visual appeal. Then everything isn’t just all chopped up! I slice them super fine and then slice the half-moon shapes in half again so you don’t get a super long string of onion in your bite!
Next add the tomatoes, cilantro, mint leaves, lemon juice (not the seeds!) and the tablespoon of honey and gently mix to incorporate the honey!
I don’t add any additional salt because you use tostitos with this salsa, I think they add the salt!
This really isn’t a recipe persay…more of a revelation!
One evening as Freddy and I were getting ready to enjoy our “Thank Goodness The Kids are in Bed, Let’s have a Drink!” drink…horror struck! We are out of regular coke. AHHHHHH!!!! He drinks diet…I drink regular! I despise diet. So he will get to enjoy his rum and diet and I am left high and dry??? I don’t think so! Being the resourceful Engineer/Mommy (or just booze lover) I am, I improvised with a rum & root beer. DELICIOUS! So then I got to thinking why not go all the way with this delicousness?! Enter my Adult Root Beer Floats!
What you need:
- 2 oz Rum (I used Captain Morgan)
- Root beer
- Ice cream
Make a root beer float as normal just adding the rum! You can add as much or as little rum as you want but I make “Cheryl Drinks” so I may or may not have just eyeballed a GENEROUS amount of Captain Morgan in my float!
It was a pure awesomeness. You know what they say? When life gives you empty regular Coke bottles…make rum soaked root beer floats! Okay…maybe they don’t say that, maybe just I do!
*Best when Root beer is cold! Mine wasn’t, hence the very milky looking float pictures…didn’t matter though it was still delicious!
I can never get enough salsa! This particular salsa is my absolute favorite non-tomato based choice, hands down! It super simple to make, can be left out all day on a picnic table or at the lake.
- 1/2 large green bell pepper
- 1/2 large red bell pepper
- 1 medium red onion
- 6 tablespoons fresh cilantro
- 1 large lime
- 1 can low sodium black beans
- 1 can sweet corn*
Using a small chopper or by hand, finely chop the bell peppers and onion, and add to bowl. I love using my mini-chopper because it never fails a kid starts screaming for me the minute I get my hands all full of onion!
Mince cilantro so that once it is all chopped you have about 6 tablespoons. Add to bowl. (I probably use way more than 6 tablespoons because I LOVE me some Cilantro!) Drain and rinse the black beans and corn and add to bowl. Gently roll the lime on your cutting board to “get the juices flowing” as Rachael Ray would say and slice and juice the entire lime over the mixture. Add Salt & Pepper to taste.
I choose to use lower sodium beans because then it is my choice on how much salt to add versus the can already making that decision for me. Also if it is summertime and sweet corn is in season, by all means use fresh! Boil as normal or cook on the grill and then add kernels of about 3-4 ears, in place of the can.
Serve with tortilla chips and you have a fantastic fresh salsa!
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