Broccoli Salad



Broccoli Salad


1 large brunch broccoli (chopped)

1 small sweet onion (chopped)

¼ cup raisins

½ cup sunflower seeds

1 cup SOUTH MOUNTAIN CREAMERY cheddar cheese shredded

½ cup SOUTH MOUNTAIN CREAMERY crumbled bacon

Dressing

                ¼ cup sugar

                ¼ cup mayonnaise

                ¼ cup SOUTH MOUNTAIN CREAMERY sour cream

                1 Tbsp. vinegar



Mix all ingredients in a bowl and pour dressing over.

Refrigerate before serving.

*will stay fresh for one week

date Monday, February 11, 2013
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Broccoli Kornbread



Broccoli Kornbread



12 Tbs (or 1 ½ sticks) SOUTH MOUNTAIN CREAMERY salted butter
1 box jiffy cornbread mix
4 SOUTH MOUNTAIN CREAMERY eggs (beaten)
1 cup SOUTH MOUNTAIN CREAMERY cottage cheese
1 small onion (chopped)
1 box (10oz) frozen (or 2 cups fresh) broccoli

Preheat oven to 375 degrees.
Melt butter and pour onto 13x9x2 baking pan.
Mix rest of ingredients and pour into pan.
Bake 30-35 minutes at 375 degrees until golden brown.
Cool slightly before cutting into squares.

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Little Cherry Cheesecakes


Little Cherry Cheesecake
1 lb of SOUTH MOUNTAIN CREAMERY cream cheese
¾ cup sugar
1 box vanilla wafers
1 tsp vanilla        
2 SOUTH MOUNTAIN CREAMERY eggs
1 can cherry pie filling

Preheat oven at 375.
Crush vanilla wafers.
Beat SMC cream cheese, sugar, vanilla, and SMC eggs until smooth and creamy.
Place mini paper cups in each mini muffin tin.
Fill ½ teaspoon of crushed vanilla wafers in bottom of each tin.
Fill ¾ each muffin tin full of cream cheese mixture.
Bake at 375 degrees for 12 minutes or until golden brown.
Let cool.
Top with pie filling.
ENJOY!


*makes 24 servings
*store in refrigerator.
*Will stay fresh for one week.

date Monday, February 4, 2013
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