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Here’s some favorites from our house recently!

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BROCCOLI SALAD

Dressing

1 cup mayonnaise

3 Tbsp. apple cider vinegar

3 Tbsp. granulated sugar

1 tsp. ground black pepper

Salad

8 cups small broccoli florets

1 cup dried cranberries 

1 cup shredded sharp cheddar cheese

1 cup smoked almonds, chopped

6 slices bacon, cooked and crumbled

1/4 cup chopped red onion

For the dressing: In a large bowl, whisk together the mayonnaise and vinegar until smooth. Stir in the sugar and pepper until combined; set aside.

For the salad: Add the broccoli to the dressing mixture, stirring together to combine. Add the cranberries, cheese, almonds, bacon, and red onion, stirring to combine.

Refrigerate at least 1 hour or up to 3 days before serving.

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STEAKHOUSE 

COLESLAW

1/2 red onion, thinly sliced

8 slices bacon

2/3 cup mayonnaise

1/3 cup buttermilk

1/3 cup sour cream

2 Tbsp. fresh lemon juice

2 tsp. Worcestershire sauce

2 Tbsp. chopped fresh chives, plus more for garnish

1 1/2 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

1/2 tsp. garlic powder

4 oz. crumbled blue cheese (about 1 cup)

4 celery stalks, thinly sliced on the bias

1 head napa cabbage (about 2 1⁄2 lb..), finely shredded

Soak the red onion in a bowl of ice water for 10 minutes. Drain and thoroughly pat dry.

Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.

Whisk together the mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire sauce, chives, salt, pepper and garlic powder in a large bowl. Add the blue cheese, celery, cabbage, red onion and most of the bacon. Toss until well combined. Season with salt to taste.

Serve immediately or cover and refrigerate up to 12 hours. Season with pepper and garnish with chives and the reserved bacon.

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MILLION DOLLAR PIE

4 oz. cream cheese, cubed and at room temperature

1 (14-ounce) can sweetened condensed milk

1/4 cup fresh lemon juice

Pinch of kosher salt

1 cup chopped maraschino cherries, plus 10 whole cherries and 2 Tbsp. cherry juice from the jar

2 (8-ounce) cans crushed pineapple, well drained

1 1/4 cups sweetened shredded coconut

3/4 cup chopped candied or glazed pecans

4 cups frozen whipped topping (such as Cool Whip), thawed

1 (10-inch) graham cracker crust

In a stand mixer fitted with the paddle attachment or with an electric handmixer, beat the cream cheese on medium-low speed until smooth, about 1 minute. Add the sweetened condensed milk, lemon juice, salt, and cherry juice, and beat until well combined. Fold in the pineapple, 1 cup of the coconut, ½ cup of the pecans, and the chopped cherries. Fold in 2 cups of the whipped topping.

Scrape the mixture into the graham cracker crust, smoothing the top. Cover and refrigerate for at least 3 hours or overnight.

Just before serving, spread the top of the pie with the remaining 2 cups whipped topping. Sprinkle the remaining 1/4 cup each coconut and pecans around the edge of the whipped topping and garnish with the whole cherries.

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BUTTER BURGERS

1 stick (8 Tbsp.) salted butter, at room temperature

1 onion, chopped

1 1/4 tsp. kosher salt

4 soft hamburger buns

1 lb. ground beef chuck (80/20)

1/2 tsp. black pepper

4 slices American cheese

Pickle spears, for serving

Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onion and 1⁄4 teaspoon salt and cook, stirring, until tender, 2 to 3 minutes. Transfer to a medium bowl.

Toast the buns in the same skillet over medium heat until golden but still soft. Spread generously with 3 tablespoons butter.

Form the beef into four 4-inch across patties. Season both sides with the remaining 1 teaspoon salt and the pepper.

Melt 1 tablespoon butter in the same skillet over medium-high heat. Add the burgers and cook until well browned, 2 to 3 minutes per side for medium doneness. In the last minute of cooking, top each with a slice of cheese and let melt.

Transfer the patties to the bottom buns and top each with about 1⁄2 tablespoon butter and 3 tablespoons of the cooked onions. Add the bun tops and serve with pickles.

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POSSUM PIE

For the crust:

1/2 cup (1 stick) salted butter, melted, plus more for the pie plate

3/4 cup pecans

1 1/2 cups all-purpose flour

1/2 tsp. kosher salt

1/3 cup granulated sugar

For the cream cheese layer:

1 (8-ounce) package cream cheese, at room temperature

1/2 cup powdered sugar

1 Tbsp. whole milk

1 tsp. vanilla extract

For the cream topping:

1 cup heavy cream

1/4 cup powdered sugar

1 tsp. vanilla extract

For the chocolate layer:

3/4 cup granulated sugar

3 Tbsp. cornstarch

1/4 tsp. kosher salt

1 1/2 cups whole milk

2 large egg yolks

4 oz. bittersweet chocolate, finely chopped

1 tsp. vanilla extract

2 Tbsp. salted butter

For the crust: Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate with butter. Finely grind ½ cup of the pecans in a food processor. Add the flour and salt and pulse to combine. In a medium bowl, stir together the granulated sugar and 1/2 cup butter. Add 1 tablespoon water and stir to combine. Add the pecan mixture; stir until fully combined and the mixture holds together when pinched.

Using hands and a dry measuring cup, press the dough evenly into the bottom and up the sides of the prepared pie plate. Freeze the crust until firm, about 20 minutes.

Line the inside of the crust with parchment paper, then fill with pie weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to 20 minutes. Remove the pie weights and parchment paper and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the crust is golden brown all over, 15 to 20 minutes more. Let cool completely to room temperature, about 30 minutes.

Reduce the oven temperature to 325°F. Place the remaining ¼ cup pecans on a baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes. Let cool completely before coarsely chopping. Store in an airtight container until ready to use.

For the cream cheese layer: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, powdered sugar, milk, and vanilla until smooth, 1 to 2 minutes. Spread in an even layer in the bottom of the prepared crust.

For the cream topping: Wash and dry the mixer bowl and fit the mixer with the whisk attachment. Add the heavy cream and beat on medium speed until thickened. Add the powdered sugar and vanilla and beat on medium-high speed until stiff peaks form, 2 to 3 minutes. Cover and refrigerate.

For the chocolate layer: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil, thickens, and an instant-read thermometer registers 185°F, 6 to 8 minutes. Remove from the heat and add the chocolate, vanilla, and butter, stirring until well combined.

Pour the pudding over the cream cheese layer, spread in an even layer. Refrigerate, uncovered, for at least 4 hours and up to overnight.

Just before serving, whisk the cream topping by hand back to stiff peaks if necessary. Spread the topping over the pudding layer and sprinkle with the pecans.

TFD: "It is not easy to find happiness within yourself, but impossible to find it elsewhere." - Agnes Repplier

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