The grocery store has started selling broccoli slaw mix, which is pre-washed, thinly cut broccoli, carrots, and other such vegetables mixed together. It’s very good, and convenient, but I was at a bit of a loss for what to use for dressing. I grabbed a bottle of salsa ranch, and that was pretty good, but it felt lacking. So I tried making my own.
One container of sour cream (I used low-fat)
One container of fresh chunky salsa (I used medium, it’s up to you. You could also use homemade salsa)
1 tsp. each of cumin, ground coriander seed, and cayenne pepper
That’s it! I mix them all in a bowl, and it works really well. The spices add a lot of flavour, since salsa alone leaves it kind of flat.
Some of my close friends are lactose-intolerant, and they also happen to have a fondness for coconut. And so, I went searching for an easy way to make ice-cream for the summer that we could enjoy. After looking over a few recipes online, I decide on this. I’ve made it twice before, and it turns out really well.
This recipe uses an ice cream maker, so keep that in mind.
1/2 cup dairy free chocolate chips (or regular if you aren’t worried about the lactose)
1 15-ounce can of coconut milk
1/3 cup granulated sugar
3 tablespoons of cocoa powder
How long it has to churn for will very depending on what machine you have. For me, it was half an hour to get a good thick consistency, making a double batch because I have a relatively large machine.
This is what the ice cream will look like when you finish stirring it:
And this is what it looks like when it has gone through the machine and is finished:
Tasked with making a snack for new-student day, I didn’t have to think very hard about what I wanted to make. For as long as I can remember, we’ve been making nuts and bolts. A simple blend of salts and cereals, it’s a staple around holidays.
3 cups of Cheerios (off brand is fine)
3 cups of Shreddies
1 cup of stick pretzels
1/2 tablespoon of onion salt
1/2 tablespoon of garlic salt
1/2 tablespoon of celery salt
1/2 tablespoon of paprika
1 tablespoon of Worcestershire sauce
1 tablespoon of sugar
1/2 cup of butter or margarine
I chose to exclude peanuts so that it could be enjoyed by people with allergies. If you want to add them, sub them for the pretzels or up the salts and butter a little and add 1 cup
Melt the butter, and then add all of the salts, the paprika,the Worcestershire sauce, and the sugar.
On a baking sheet or a roasting pan, mix the cereal and pretzels.
Pour the butter mixture over it, stirring constantly.
Put it in the oven at 200⁰F, stirring every 15 minutes for a total of 1 hour.
If making a double batch (I recommend the roasting pan for this), add an extra 15 minutes. You can tell it is done when the Cheerios are starting to get lightly golden, everything is crispy, and there is very little residual butter on the bottom of the pan. Enjoy!