Spring Time Broccoli, Bacon & Toasted Walnut Salad

Recipe By:  Chef Michele Carder


1 ½ cup broccoli florets

1  ½ cup cauliflower, chopped

1/3 cup shredded carrots

¼ cup walnuts, toasted

1/3 cup dried cranberries, cherries or raisins

¼ cup diced red onion

4 strips of bacon, cooked & crumbled


1 Tbsp bacon grease

3/4 cup mayo (regular or light)

2 Tbsp red wine vinegar

1/3 cup sugar

Salt & Pepper to Taste

*Toss all salad ingredients together in a large bowl.  Mix dressing ingredients together in a small bowl then pour over salad ingredients. Stir to coat.

Peeps Easter Brownie Cupcakes
Recipe By: Chef Michele Carder
1 box brownie mix, such as Duncan Hines
1 can pre-made white icing (mix in 3 drops of blue food coloring)
1 small bag of flake coconut (mix in 4 drops of green food coloring, or more if needed)
1 10oz bag of Cadbury Mini Eggs, or jelly beans if preferred
10 Peeps, little chicks or bunnies
Follow the directions on back of the brownie box for preparing the mix.  Fill batter in cupcake liners placed in muffin tins 1/2 way full.  Bake at 350 degrees for 20-25 min. or until a toothpick comes out clean.  Let cool.  Top each cupcake with the blue icing then green coconut on top for the grass.  Place a Peep in the center of the coconut using a bit of extra icing as glue.  Arrange 3-4 mini eggs or jelly beans around the Peep using extra icing as glue.  Note: Coconut can be left out, the blue icing alone makes the little chick Peeps look like they are swimming.