The Best Broccoli Salad In The World EVER!

I love a good salad!
Whenever I get a chance to visit my mother and sister in Houston, we go to a great salad bar restaurant called Sweet Tomato.

They have everything you could ever dream of putting on a salad!
But they also have some prepared salads.
This one is my favorite of all time!
Even the kids love it!
There is the crunch of the broccoli, combined with sweetness from the dressing and plump raisins....
Combined with cashews and some crumbled bacon.

I do not usually enjoy raw broccoli, but I can eat this salad by the feedbag full!

Dana's Best Broccoli Salad In The World EVER!
(inspired by Sweet Tomato)

Salad

• 3-4 heads worth of broccoli florets , cut into bite-sized pieces
• 1 medium red onion, diced finely
• 3/4 cup salted cashew halves, broken
• 3/4 cup raisins
• 6 slices bacon, crisp-cooked & crumbled

Dressing

• 1 cup mayonnaise (or 1/2 cup mayo & 1/2 cup plain yogurt)
• 5 Tablespoons vinegar (I like salad vinegar)
• 3 Tablespoons sugar
• Dash of freshly ground black pepper

Directions -

1. Combine all the salad ingredients together in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour dressing over salad, mix to coat.
4. Refrigerate for a few hours to develop flavors. It's best when made the day before!
5. Enjoy!!

**TIP** Kimmie emailed a wonderful suggestion for those unable to eat nuts.
Substitute water chestnuts for the cashews! YUMMM!
Thanks, Kimmie!!

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BEST Christmas Cookie In The World EVER!!

I've had my share of cookies in my lifetime.
And Ding DING DING!!!
I think we have a WINNER!!!
These may possibly be the BEST cookie I have ever had!!

The picture says it all...
Rich, Decadent, Soft chocolate cookie.
Topped with a cherry and smooth-as-silk frosting.
Whats not to love??


Chocolate Covered Cherry Cookies!!

Ingredients:

1 1/2 cups all-purpose flour

1/2  cup unsweetened cocoa powder

1/4  teaspoon salt

1/4  teaspoon baking soda

1/4  teaspoon baking powder

1/2  cup butter, room temperature

1  cup granulated sugar

1 egg

1 1/2  teaspoons vanilla

1  (10 ounce) jar maraschino cherries, drained, reserve juice  

1  (6-ounce) package semisweet chocolate chips

1/2  cup sweetened condensed milk

Directions:

 In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside.

 1. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.  

2. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. 

 3. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.

 4. In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice.
 **I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! this super-silky chocolate frosting does not melt or run anywhere! it seals in the cherry beautifully!** 

 5. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool. Makes 3 to 4 dozen cookies.

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The Best Oyster Cracker Snack Mix

This past weekend, I hosted a baby shower for me niece on the farm.

She is preparing for the arrival of "Baby Stetson"!

There is NO way we could celebrate this joyous occasion without including some great food!
Over the next few days, I'll share a ton of yummy recipes that are each sure to please the pallet of any party guest!

We'll start with the easiest and most irresistible munching food!

It's crunchy,

Salty,

And addictive!

"Ranch Snack Mix"

  

Dana's Ranch Snack Mix

Preheat oven to 250°.

1 (1 oz) package dry Ranch salad dressing mix
1/4 cup canola or vegetable oil

1 teaspoon dried dill weed
1 teaspoon garlic powder 
1 box or bag oyster crackers

In a large mixing bowl, combine first 5 ingredients and mix well. Stir in oyster crackers mix to coat. Pour crackers onto a large cookie sheet.
Bake 15 minutes, stirring every 5 minutes or so.

Cool and store in a covered container. (I use a gallon size Zip-Lock Bag)





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Perfect Pot Roast (Crock Pot and Oven Method)

Pot Roast....

It is definitely at the top of my "Comfort Foods" list!

• 
  
  
  
  
  Cooking a good pot roast usually takes quite a bit of time & work to get it right.
  Then you add the stress & worry of wondering if it will be tough or dry or seasoned correctly, a lot of people just wait until they can go to Grandma's house for Sunday Dinner to enjoy this wonderful meal.
  
  
  Today I'm gonna share my secrets to making a Perfect Pot Roast every darn time!
  I'm going to include the instructions for using a crock-pot and oven, it's your choice!
  
  
  Ready?
  
  
  Here we go!
  
  
  
  Dana's Perfect Pot Roast
  Ingredients 
  1 (4 -5 lb) beef roast, (Whatever cut is your favorite, or on sale)
• 1 (1 1/4 ounce) package brown gravy mix, dry
• 1 (1 1/4 ounce) package dried Italian salad dressing mix
• 1 (1 1/4 ounce) package ranch dressing mix, dry
• 1 cup water

Directions

Grab your Crock Pot.
or...
Preheat your Oven to 300 degrees f.
And grab a large roasting pan.

1.) Plop your Roast into your Crock-Pot or Roasting Pan.
2.) Mix together all the dry seasoning packets and rub the mixture all over the roast.
3.) Add your water around the roast (NOT on the meat or you'll rinse off seasonings!)
          Crock Pot = add 1/2 cup water 
          Oven = add enough water to submerge the bottom 1/3 of your roast.
4.) Add Your Veggies - (I like to use Baby potatoes, baby carrots, whole mushrooms, 
                                                      Onions and Garlic)
     Don't forget to season your veggies too! salt and pepper is fine, 
       but I often just use one more package of Italian dressing mix sprinkled on them.
         Crock Pot - toss veggie into the crock pot on top of and around your roast. 
         Oven - Wait until your roast cooks for an hour to add veggies, 
                       unless you are using big potatoes and big carrots, 
                       to avoid over-cooking them and ending up with mushy veggies!
              After one hour of your roast cooking, add the veggies arranging and 
              tucking them around all sides of the roast.
5.) Cook Your Pot-Roast!
          Crock Pot - 6-7 hours on low, Or, 2 hours on High then 3 hours on Low 
                (Crock Pot cooking times vary.  My HUGE crock pot cooks slower, so I just leave it on
                     High for about 5 hours and it's perfect.)
             Oven - Cover (foil is fine!) and cook for 3-4 hours at 300 degrees f.
6.) Test the veggies by poking a bigger potato or carrot with a fork...  
          if they are tender, you are ready to eat!
7.) Serve with the yummy juices from your crock pot or pan, 
           (I often thicken it with some flour to make a gravy instead of juice, 
               it's totally up to you!)
8.) Enjoy!

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Make your Bananas last longer

When you buy bananas, break them apart from the bunch when you get home!

Bananas ripen faster when they are attached together in a bunch.

Singular bananas will last longer before getting brown and mushy.

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Perfect Orange Julius at home! (There IS a secret!!)

Remember going to the mall as a kid and getting those wonderful Drinks from Orange Julius?
I would go home and mix Orange Juice with Milk and sugar trying to get the same taste.
It never ever worked!

I would end up with curdled milk-chunks in Orange Juice....
ummm YUCK!

I have finally figured out the secret to the perfect copy-cat version you can make at home!!

Creamsicle in a Glass
Orange Julius (Copy cat)

Ingredients

• 2 cups orange juice
• 1 cup Lemon/Lime Soda
• 3 Tablespoons powdered coffee creamer
• 1/2 cup sugar
• 20'ish ice cubes
• 1 teaspoon vanilla extract
• 1 peeled orange (optional)

Directions

1. Add all ingredients to a blender.
2. Blend until there are no more ice chunks.
3. Serve over ice.
4. ENJOY!!

Makes 2 large glasses

**TIPS**
Do NOT substitute milk for the creamer... the acid in the OJ will curdle the milk.. yuck!

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Perfect Sweet Tea

Sweet Tea...
 Just hearing those words make ya sigh a satisfied sigh...

I am a Southern Woman... 

Southern women love their Sweet Tea...

And... I have been told I make the BEST Sweet Tea in Texas!

I'm gonna let you in on my little secret. 
Follow this simple recipe, and your life will be complete!


When I was in High School, I worked at a little Steak House in Texas City Texas called "Lone Star Steaks" 
The Lone Star was known for miles and miles around for two things....
They had this amazing Green Olive, Tomato, Vinegar & Oil  "House" salad dressing stuff. 
(Oh Man!! How I wish I knew that recipe!!) 
And... We made the Smoothest, Most Amazing, Last-Meal-Worthy, Sweet Tea in the South!

I'm not kidding! 
The local police officers would stop by several times a shift to fill their thermos with what they called  "Nectar of the Gods". 
People actually tried to bribe me for the secret to the Perfect Sweet Tea. 

I never gave it up. 

I never told. 

I was a good employee. 

Well, Guess what?!? 
Love Star Steaks closed a few years ago! 
So, I'm thinkin it's now ok to share the super-duper-secret recipe!! 


There IS a small "secret" ingredient in this Tea.
It removes all bitterness and creates a smooth, clear amazing Tea!

Ready?? 
Here goes!

Perfect Sweet Tea. (makes 1 gallon)
(Adapted from the Lone Star Steak House)


Ingredients -
5 - 8  Family size Tea Bags. (or 12 regular Tea Bags) 
                    ( I prefer  #1 Luzianne or  #2 Liptons Brand Teas.)
1 Quart  (4 Cups) - Boiling Water
3 Quarts (12 cups) - Cool Water
1 1/2 - 2 (one & a half) - Cups Sugar. 
1/4 teaspoon - Baking Soda (this IS the SECRET Ingredient!!)


Directions - 
1.  Sprinkle baking soda into a pitcher (I use a gallon-size Mason Jar but many people have voiced concerns about pouring boiling water into a glass container, so use whatever container you'd like)
      Add Tea bags to the pitcher/baking soda,  
      Pour Boiling water over tea bags, 
      Cover and allow to steep for 15 minutes.
                    ~*~
2.  Remove and toss out Tea Bags,
     Add Sugar and Stir until completely dissolved. 
     Add Cool Water.
     Refrigerate until cold and ready to drink.
                     ~*~
3.  Serve over ice, 
     Take a nice long sip.
     Swoon.
     Repeat. 


Ya'll Enjoy!!

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Taste of Summer Salad (re-do)

Several years ago, my spoiled rotten little sister attended college in Arkansas.
My mother and I went to visit her.
While we were there, we stopped at a restaurant called "The Market Place", I ordered what may possibly be the BEST salad I have ever eaten!

It had chicken breast, fresh strawberries, roasted pecans, water chestnuts, & spinach.
The dressing was a blueberry dressing.
It was wonderful!

I loved this salad so much that I made my poor mother smuggle an ice chest full of salad home on the plane each time she would visit my sister.

I have tried and tried to replicate this salad.
I managed to make some pretty darn tasty salads, but they were not quite right.
UNTIL NOW!
As a matter of fact...
I think mine is better!

Dana's "Taste of Summer" Salad

• Chicken breast, or breast tenderloin, grilled.
  
• 1 lb spinach (I like baby spinach)
• 1 pint strawberries, sliced
• 1 small can mandarin orange sections. (drained)
• 1/2 cup pecans or cashews, toasted
• 1 can water chestnuts, sliced (optional)
• Blue Cheese or Feta cheese, for sprinkling

Dressing

• 1/3 cup raspberry vinegar (or balsamic vinegar)
• 1/3-1/2 cup sugar or sugar substitute
• 1 teaspoon dry mustard
• 1/4-1/3 cup vegetable oil
• 1/2 cup blueberries (Frozen work great!)

Directions

1. Grill your chicken breasts or tenderloins, set aside to cool slightly.
   
2. Toast nuts in a pan over low heat, set aside to cool.
3. Combine all the dressing ingredients EXCEPT blueberries, in a blender and blend well.
4. Add thawed or fresh blueberries to the dressing and pulse to combine. set aside.
5. Arrange salad ingredients on plates, drizzle with dressing and serve immediately.
6. ENJOY!
   
   
   

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Homemade Cereal Bars

This Recipe one of the most searched recipe on my site (based on Google.com searches)
I thought It was time to re-post it before it was lost deep deep into the archives.

This snack couldn't be easier!

It has Peanut Butter, Honey , Peanuts, chocolate and the whole Grain Goodness of Cheerios cereal.

Dana's Yummy Cheerios Bars

1/2 cup peanut butter

1/2 cup sugar

1/2 cup honey

3 cups Cheerios cereal

1/2 cup chocolate chips (optional)

1/2 cup salted peanuts (optional)

in a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.

Stir in the peanut butter until well blended.

In a separate bowl, combine Cheerios, peanuts & chocolate chips.

Pour the peanut butter & honey mixture over the cereal mixture...

Stir until well coated.

spread into a buttered 9x9 pan

let cool, cut into squares and enjoy!

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Makes my mouth happy!

Must try em y'all!!

Dana Clover

www.DanaClover.com
Sent from my pink iPhone ...
So expect lots of typos!

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Cocktails for a Crowd (Dana's Texas Fire Water)

I hosted the Memorial Day cocktail hour  at the lake this weekend.

It was a packed resort and I was wracking my brain trying to figure out what fun drink I could serve that would be yummy and easy to make for a huge (200+ ppl) crowd.

I suddenly remembered a drink I kinda accidentally created years ago wile I was a bartender, catering a huge summer beach party.
It is Summery, It is YUMMY!, It is easy, it makes a TON!

It was dubbed "Dana's Texas Fire Water" by the folks I first served it to.

The Memorial Day Bash was a huge success and everyone LOVED the drinks!
I promised to post the recipe here, so they could all make it for their friends.
You can make it too!
Here we go!

Dana's Texas Fever Water
Makes 5 gallons


1 ¾ liter (big bottle) vodka (use the cheap stuff!)
1 ¾ liter (big bottle) rum (use the cheap stuff!)
1 gallon orange juice
4lb bag of sugar
1 small bottle grenadine
sliced orange, lemon and lime rounds, apples, blueberries, strawberries, what-ever floats your boat!
large bottle maraschino cherries, juice and all
Ice 


Fill large container with ice. 
(I've used trash-cans, large plastic tubs, big coolers, even a bathtub! Use your imagination!) 
Dump all ingredients over ice. 
Stir. 
(I use a hoe, shovel, or boat oar.) 
Let age at least 10-20 minutes. 


Enjoy!
... responsibly, of course!

Cheers!

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Snickerdoodle Scones (Re-Do)

I love scones!
But I've always been intimidated to make them, they seemed difficult for some reason.
Until I found this recipe!

They couldn't be easier!
They are light, tender, perfect scones!
And they taste just like one of my favorite cookies!
Snickerdoodles!
whats not to love??

Not too sweet. Not at all dry or crumbly.
Just perfect!
Try em!
You'll be glad you did!

Snickerdoodle Scones

SERVES 8

• 1/2 cup sour cream
• 1/2 teaspoon baking soda
• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 2 teaspoons cinnamon
• 1/2 cup cinnamon chips. (optional)
• additional cinnamon sugar

1. Preheat oven to 350º.
2. Spray baking sheet with cooking spray.
3. Combine sour cream and baking soda in a small bowl. Set aside.
4. Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
5. Cut in butter until mixture resembles fine breadcrumbs. (I used my food processor)
6. Combine egg with sour cream mixture. Add cinnamon.
7. Gently stir into flour mixture until moist.
8. Place on baking sheet and pat into a 3/4 inch thick circle.
9. Cut into 8 wedge shaped pieces. Move slightly so they are not touching.
10. Dust with cinnamon-sugar.
11. Bake 15 to 20 minutes or until golden brown.
12. I also combined 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon. and a little water to make a glaze to drizzle over them. YUMMY!

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Pucker Up!! Glazed Lemon Cakes for SPRING!!

It's spring!
One of my favorite spring or summer tastes is citrus.
Lemon is my favorite!
Fresh lemonade, Lemon Meringue pie, and of course
Glazed Lemon Cakes.

These lemon cakes are the perfect combination of sweet and tart.
They are closer in texture to a pound cake than a light and airy cupcake.
The fresh lemon juice and zest in the glaze takes it over the top!

Glazed Lemon Cakes
Makes 12 'regular' or 6 'Large' size muffins.

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk (or 1/2 cup plain low-fat yogurt)
• 1 teaspoon vanilla extract
• 1 lemon, zest and juice (I usually use 1 & 1/2 lemons)
• 1 cup sugar
• 2 large eggs

Glaze

• 1 1/2 cups confectioners' sugar
• 2 1/2 tablespoons lemon juice
• zest of 1/2 a lemon (optional)

Directions

1. Preheat oven to 350 degrees. Butter and flour muffin tin.
2. In a medium bowl, whisk the flour with the baking powder and salt.
3. In a small bowl, whisk together the buttermilk (or yogurt) vanilla, lemon zest, and lemon juice. Set aside.
4. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition.
5. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
6. Divide batter evenly into muffin tins. (12 regular or 6 large)
7. Bake until the toothpick inserted in the center of a cake comes clean, 15 - 20 minutes . Cool for 10 minutes in tin, then cool completely on a wire rack.
8. In a small bowl, stir confectioners' sugar with the remaining 2 1/2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, or dunk em!, spreading to the edges with a small knife. Let stand for 30 minutes before serving to allow the glaze to set.
9. Enjoy!!!

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Tater-Tot Casserole (My #2 most popular Recipe!) re-do

Sometimes you just need the extreme comfort of a good, easy to throw together, casserole.
This one fits the bill!
It's super-easy to make.
And even easier to eat!

I have never found a man who didn't inhale this dish!

Tater-Tot Casserole
SERVES 4

• 1 lb lean ground beef
• 1/2 medium onion, chopped
• 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
• 1 16oz package frozen tater tots
• 1 cup shredded cheddar cheese
• salt & pepper

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture & cream soup.
5. Top mixture with tater tots.
6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
7. remove from oven & top with cheese, return to oven until melted.
8. Enjoy!

TIPS -
This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)

I always double or triple this one! It re-heats beautifully!

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It's Time for Shamrock Shakes!!.. and a little rumor.

I just heard a rumor that McDonald's has Taken their illusive Shamrock Shake Nation-Wide!!
If this is true...
It means I'll get my first "real" Shamrock Shake in over 10 years soon!!
If the rumor is NOT true...
We still have this wonderful Copy-Cat version!
(I think it might even be better than the original!!... I'll let ya know for sure when &IF I find one at MY local McDonald's!)

---

When I was a child we waited all year for the month of March.
Not because we wanted to get busy in the garden.
Not because it was time for Spring Break.
We longed for March because March is the month of the Shamrock Shake!

All McDonalds restaurants served Shamrock Shakes during the month of March.
It was green.
It was minty.
It was refreshing.
Its kinda like a Thin Mint Girl Scout cookie. except, its cold, green and you can suck it through a straw!!
Whats NOT to love???

I'm not usually a fan of mint drinks.
But I just have to have a Shamrock Shake every March!

Did you know that I have not had a Shamrock Shake in almost 10 years????
I know!! It's almost unbelievable!!
Well, it turns out that very few McDonalds in Texas carry it!
CRAZY!
This year, I was bound and determined to find one.
I called more than 45 Houston area McDonalds to no avail.
Most of the employees who answered my phone call didn't even know what a Shamrock Shake was!!

I even called the McDonalds cooperate headquarters!
I mean.. they have to know who they shipped the Shamrock Shake stuff to right?
WRONG!
They couldn't tell me!

Whats a girl to do?
Make her own Shamrock Shake thats what!!

Behold....

Dana's Shamrock Shake copy-cat!

Not too shabby, if I do say so myself!

Yum, slurp, groan!
By George!! I think I got it!!

Dana's "I don't need no stinkin McDonalds!" Shamrock Shake
Ingredients

• 2 cups vanilla ice cream
• 1 1/4 cups milk
• 1/4 - 1/2 Teaspoon Mint extract
• 9 drops green food coloring

Optional pretty stuff

• chocolate syrup (optional glass decoration)
• whipped cream (optional topping)
• green sugar (optional decoration)

Directions

1. Blend all ingredients together until smooth and yummy.
2. drizzle some chocolate syrup around your glass.
3. Pour Shamrock Shake into the glass.
4. top with whipped cream and green sugar.
5. ENJOY!!

Happy St Patrick's Day!!

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