Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw
I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉
Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped
- In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
- Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
- Pour the dressing over the coleslaw and toss to coat.
- Cover and place in the fridge until ready to serve.
If you think this recipe looks great then check out these ones too!
Kohlrabi Dill Coleslaw
Crunchy Pea Salad
My name is Rebecca, and I am a strawberry addict. No really. I am. I have memories of going to the grocery store with my mom and getting little green baskets of strawberries. (Does anyone else remember the classic little basket?) Anyways, she would have to get an extra basket because I would sit on the car ride home and eat an entire basket! No joke. Straight to my dome. My childhood was amazing like that.
We are officially in June, which means full swing strawberry season in California! I think strawberries are perfect just as they are and I could still eat a fresh basket of them straight up. However, this recipe takes them to a whole other level. I actually made this for a pool party we went to at a friend’s house. Thought it would be something fun and different. We destroyed the whole bowl of dip. No shame. We ran out of berries and were dipping anything else we could find into it. Graham crackers, pineapple, you name it. Still amazing! Try it. You will love it too.
1/2 c brown sugar, firmly packed
8 oz cream cheese, softened
1 c sour cream
1 tsp vanilla extract
1/3 c Kahlua
1 c Cool Whip
- Place the brown sugar and cream cheese in a medium bowl and beat with an electric mixer until smooth.
- Add in the sour cream, vanilla, and Kahlua and continue mixing until nice and smooth.
- Fold in the Cool Whip until well incorporated.
- Cover and place in the fridge for 2–3 hours. (Good luck waiting that long!)
- When ready to serve sprinkle with a little brown sugar and serve with strawberries or any other favorite fruit.
If you like this recipe then I highly recommend you check out these other awesome dessert dips!
Sweet Cherry Chip Dip
Toffee Apple Dip
Funfetti Cake Batter Cookie Dip
Does anyone else have a weakness for fruit and chocolate besides me? I love the combination. I will eat chocolate covered bananas, strawberries, mandarins, apples, cherries, you name it. I wont discriminate. Now add in cream cheese, mind blown!
This dip combines the sweet creaminess of a cheesecake with the flavor of cherries and the crunchiness of chocolate chips giving you the best dessert dip ever! I warn you though, if you are like me you will be eating this by the spoonful. (I can sometimes be a pig like that.) I like to serve this with chocolate graham crackers but you can serve it with anything you want. Nilla wafers, animal crackers, Oreos, etc. Go crazy with your dipping vessles! It is perfect to bring to a party and your friends will appreciate the unique dessert that is easy to serve and sure to be enjoyed by all!
Note: This will thicken up once refrigerated. I like to take it out about a half hour before I serve it so that it isn’t so firm that it breaks the crackers when dipping.
8 oz cream cheese, softened
1/4 c butter, softened
1/2 c maraschino cherry juice (the liquid from the jar of cherries)
2 1/2 c powdered sugar
1/2 c maraschino cherries, chopped
1 c mini chocolate chips, divided
Chocolate graham crackers or similar item for dipping
- In a large mixing bowl beat together the cream cheese and butter until well combined.
- Add in the maraschino cherry juice and powdered sugar until well combined and smooth.
- Fold in the chopped cherries and 3/4 cup of the mini chocolate chips.
- Transfer to a serving bowl and sprinkle with the remaining chocolate chips.
- Refrigerate until ready to serve.
Recipe adapted from Shugary Sweets.
If you like that, then maybe you will love this!
Funfetti Cake Batter Cookie Dip
Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!
Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar
- Preheat your oven to 400º.
- In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
- Using your hands combine all the ingredients until well blended.
- Grab a handful of the meat mixture and roll into 2″ balls.
- Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
- Bake in the oven for 20 minutes.
- While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
- Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
- Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
- Remove from oven and serve.
A long time ago in a land far far away, I posted a recipe for Lemon Crackle Cookies. (Okay, it wasn’t that long ago nor that far away.) They were awesome! Perhaps the name Chocolate Crack Cookies would be more appropriate for this recipe since you will not be able to stop eating them! Since the base for my crackle cookies is a box of cake mix they are perfectly fluffy, super moist, ultra fudgy, and easier to make than any cookie should be. This recipe is very straightforward and easy. Anyone can make them. Really. I promise! While they may look complicated all you are doing is rolling the dough into balls, coating them generously with powdered sugar, and then baking them. They do all the fancy crackling while baking. Give them a try. Everyone you share with will be very pleased you did.
2 (18.25 oz) boxes Duncan Hines chocolate cake mix
2/3 c vegetable oil
1 1/2 c powdered sugar
- Preheat oven to 375º.
- In a large bowl mix together dry cake mix, eggs, and oil.
- Put the powdered sugar in a shallow bowl or plate.
- Form small balls with the dough and then roll them in the powdered sugar. Be sure the cookies have a really thick coating of the sugar if you want them to have that crackle look.
- Place at least 2 inches apart on a parchment paper lined baking sheet.
- Bake for 7–9 minutes or until golden brown on the bottom.
- Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Perhaps it’s the Italian in me but I absolutely LOVE a good Italian sausage with peppers and onions. Ta-sty! This is a recipe I tried awhile back when I was trying to trim down on my carb consumption. You can use any Italian sausages but I really like Aidells Italian Style Chicken Sausages. They are flavor packed and the chicken helps cut down on some of the calories from the traditional pork or beef. The whole family loved this recipe! For those not watching their carbs, I served it with some crusty French bread and it was a perfect meal! Quick, easy, and delicious. That’s my style!
Note: The sausage and veggies are absolutely awesome in a sandwich too. Just grab a pack of sandwich rolls, load ’em up, and chow down!
2 pounds Italian sausage (I love Aidells Italian Style Smoked Chicken Sausage with Mozzarella)
4 tbsp olive oil, divided
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 red onion, chopped
1 fennel bulb, chopped
1 c dry red wine
1 c fresh parmesan, grated
- Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
- Add the sausage and cook turning frequently until they turn a nice golden color and are cooked through, about 15 minutes.
- Transfer to the sausages to a large plate and cover with foil to keep warm.
- Add the remaining 3 tablespoons of oil to the skillet along with all the veggies.
- Cook stirring occasionally until the vegetables are softened, about 12–14 minutes.
- Season the veggies with salt and add the sausages back into the skillet.
- Add the wine to the skillet and bring to a simmer.
- Continue to cook for about 4 minutes or until the wine has reduced by about half.
- Sprinkle with the grated parmesan and serve.
Recipe adapted from Food and Wine.
Last weekend we celebrated the hubby’s 35th birthday. (Happy birthday babe!) I wanted to make him a fabulous dessert but he is not much of a cake guy. You may remember this from last year when I shared a recipe for Snickers Cake. He does however like chocolate so I threw together these triple chocolate jars of goodness and they were a real hit! You have the nice cakey layer from the Oreos, a thick rich chocolate pudding layer, and then the Cool Whip combined with pudding creates a lite and airy chocolate mousse. Layer upon layer of tasty goodness! And I am totally loving desserts in mason jars. One of our guests couldn’t finish hers so we just threw a lid on it and she took it home for later. Super convenient and and so cute!
Note: This recipe will make enough to fill four 12 oz mason jars (pictured) or six 8 oz mason jars. These can be made a full day in advance. The Oreos take on a nice cake like consistency the longer they sit.
5.9 oz box instant chocolate fudge Jell-O pudding
3 1/2 c milk
8 oz container Cool Whip
20 Oreos, crushed
- Prepare instant pudding per package instructions using the milk.
- Place pudding in fridge and chill for 20 minutes.
- In a large mixing bowl stir together the container of Cool Whip and about half of the prepared pudding until well combined.
- Place a heaping spoonful of the crushed Oreos in the bottom of your serving dishes and then top with a couple of tablespoons of the pudding, followed by a couple tablespoons of the Cool Whip mixture.
- Repeat until the containers are full making sure to finish off with the crumbled Oreos.
- Chill until ready to serve.
My dad has always been an incredible cook. He manages to take the most simple ingredients and turns them into something wonderful! This is a salad that he first made for me last year and it is now one of my favorites. It took him a few minutes to throw it together and yet it turned out to be delicious and it had a gourmet quality to it. The carrots and raw beets are just slightly sweet, perfectly crunchy, and the feta adds a wonderful salty, tangy, creamy quality. Yum! This is the perfect salad going into spring. Since all of the vegetables are raw it will hold up and remain crunchy for several days when stored in the fridge allowing you to enjoy it more than once, that is, if you even have leftovers. Enjoy!
Note: My beets appear pink in the photo because I used chioggia beets which vary in color from the more common red beets. You can use any kind of beet you can get your hands on for this recipe. However, I do think red beets give you the most beautiful color.
3 fresh beets, washed, peeled, and shredded
4 large carrots, shredded
1/2 c Italian dressing
1/2 c feta cheese, crumbled
2 tbsp fresh parsley, chopped
- Combine the shredded beets and shredded carrots in a large bowl.
- Pour the Italian dressing over the veggies and toss to combine.
- Top with feta cheese and fresh parsley.
- Chill until ready to serve.
Do you like tender flavor packed pork tenderloin? Do you like sandwiches? Do you like easy meals that require very little effort? How about the perfect balance of sweet and spicy with a nice little crunch? If you answered yes to all of these questions then I have the PERFECT sandwich for you! This has got to be the best sandwich I have had in a very long time. The meat has an incredible flavor and goes so well with the crunchy, slightly sweet, and super simple coleslaw and the Sriracha sauce is just the icing on the sammy. I could seriously eat these all day every day! I made my sandwiches meal size but I think this would be the perfect slider sandwich next time I am entertaining a group of guests. For lunch the next day I just took the leftover sliced meat, topped it with the coleslaw and added a drizzle of the sauce. It was a perfect low carb meal sans bun and the flavors just marinated into the meat making it even better than the night before. Seriously, make this sandwich. Your mind will be blown!
Note: When I get the sealed two pound pork tenderloin at our local store there is actually two small ones in the package. These worked perfectly! If you have one big one you may need to cook it for closer to 40 minutes.
6 c red cabbage, shredded
1/2 c green onions, chopped
1/2 c mayonnaise
2 tbsp milk
2 lb pork tenderloin
3 tbsp brown sugar
2 tbsp dark chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 c olive oil
- Place the shredded red cabbage and green onions in a large bowl.
- In a small bowl whisk together the mayonnaise, milk, and some salt and pepper.
- Pour the dressing over the cabbage and green onions and mix well.
- Place the coleslaw in the fridge and keep cold until ready to serve.
- Preheat oven to 375º.
- Season the pork tenderloins with kosher salt and pepper.
- Place the brown sugar, chili powder, cumin, garlic powder, and onion powder in a large Zip Loc bag and shake to mix.
- Place the pork loin in the bag and toss to coat.
- Add the olive oil to the bag and toss to coat.
- Place the seasoned pork loin in a roasting pan or glass pyrex.
- Bake for 30 minutes or until a thermometer reads 145º.
- Remove the pork from the oven and allow it to rest for 10 minutes.
- While the pork is resting place the rolls in the oven to warm and lightly toast them.
- After the pork has rested slice it thinly.
- Place several slices of the pork on each bun bottom, top with a generous amount of coleslaw, drizzle with the Sriracha sauce, and add the bun tops.
- Chow down!
Recipe adapted from She Knows.
Over the summer my mom was coming for a visit and I was trying to think of something fun that we could do outside. I decided to take her, my husband, and son berry picking at Patrick’s Mountain Grown Fresh Berry Farm. It was a total blast!
My gorgeous mom and son in the berry field.
My little man in the berry field. I think he ate more than he picked.
We ended up picking 12 pounds of delicious raspberries and blackberries.
Buckets of fresh berries ready to be eaten, baked, and canned.
Within 24 hours of picking we made raspberry jam, blackberry jam, blackberry ice cream, blackberry cobbler, mixed berry hand pies, and these tasty raspberry turnovers. (Don’t worry, I will eventually get around to sharing all of those fabulous recipes.) We ended up making these for breakfast and oh my goodness were they tasty! The perfect balance of sweet and tart. While it may not be berry season right now, you can most certainly find some at your local market. So please, give these a try. They are the perfect treat for breakfast or dessert.
My little man devouring a raspberry turnover for breakfast.
Note: If you don’t think you will eat these all in one sitting, no need to waste. Just freeze some of them! They freeze great and can easily be baked at a later date. Just place any extra unbaked turnovers on a wax paper lined sheet and freeze for at least an hour. Once they are frozen solid, transfer them to an airtight bag or container. When you are ready to cook them just place them on the parchment paper lined baking sheet for 15–20 minutes and then bake as directed below.
1/4 c flour
1 package puff pastry (2 sheets), thawed
1/2 c raspberry jam
1 1/4 c fresh raspberries
1 tbsp water
2 tsp sugar
- Spread the flour around your work surface and unfold the puff pastry sheets.
- Cut each sheet into either 4 or 9 squares. It just depends how small or large you want your turnovers.
- In a small bowl mix together the jam and raspberries.
- Place an even amount of the raspberry filling in the center of each square of puff pastry.
- Fold each puff pastry square in half diagonally gently pinching around the edges to seal.
- Carefully transfer the turnovers to a parchment paper lined baking sheet as you finish them making sure they are at least an inch apart.
- Using a the prongs of a fork carefully press down along the unfolded edges “crimping the pastry dough.
- Whisk together the egg and water and brush the egg wash over the top of each turnover.
- Sprinkle the top of each with a little bit of the sugar.
- Using a small paring knife cut one slit in the top to help with venting.
- Place your baking sheet in the freezer for approximately 15 minutes.
- Preheat the oven to 350º while the turnovers are chilling.
- Once they are finished in the freezer and your oven is preheated bake them until they are a nice golden brown, about 18–20 minutes.
- Transfer to a cooling rack and allow to sit for 5 minutes before serving.