Broccoli, Bacon, and Spinach Salad

Ingredients: 1(16oz) package bacon, ¾ cup of mayonnaise, ½ cup of 1 package of spinach honey, 1/3 cup of Dijon mustard, 2(12oz) packages of fresh broccoli florets, 1 cup of cheddar cheese shredded.

You first cook the bacon over medium heat until browned or crisped. I had bacon already cooked. I cut the broccoli into bite size pieces, put a little bit of the spinach in, crumbled the bacon over it and put the cheese on top.

In a bowl mix the honey, mustard, and mayonnaise together. Then pour over the broccoli and spinach mixture. (Hint I did half of the mustard and mayonnaise because my mom doesn’t like mustard, but you can do the whole thing if you like mustard.)

It’s found in Paula Deen’s July/ August 2015 magazine on page 25.

Chocolate-hazelnut Éclair cake

Ingredients: 2 packages of white chocolate pudding mix, 3 cups of milk, 1 teaspoon of vanilla extract, 1(8oz) container of frozen whipped topping, thawed, 1(7oz) jar of marshmallow crème, 1 package of graham crackers, 1 cup of bittersweet chocolate, 1 jar of chocolate-hazelnut spread, 1 and 1/3 cups of chocolate syrup.

I first mixed the 2 pudding mixes together with milk and vanilla in a large bowl. Then I mixed the whipped topping with a jar of Marshmallow cream. Then I mix the whipped topping mixture into the pudding.

In a 13x9 inch freezer safe baking dish arrange one third of the graham crackers in an even layer to cover the dish. Spread half of the pudding mixture over the crackers. Then sprinkle half of grated chocolate. Repeat layers and top with graham crackers on top.

In a medium bowl beat the chocolate- hazelnut spread with the chocolate syrup. Then spread over the graham crackers. Cover pan and freeze for 8 hours.

The recipe is found in Paula Deen’s May/June 2015 magazine on page 56.