Broccoli Salad

Dressing:

1 cup mayo

2 T. vinegar

1/2 cup sugar (or 1 T. THM Sweet Blend)

Mix and refrigerate.

Salad:

1-2 heads broccoli (depending on size), chopped

1/2 cup real bacon bits (or regular bacon crumbled)

1 medium red onion, chopped 

1/2 cup raisins (or unsweetened dried cranberries for fewer carbs)

1 cup cashews

2 hours before serving pour dressing over salad. Mix well. Keep refrigerated. 

Ice Cream (Sandwich) Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
16 Oreo Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Whisk fudge topping and 1 cup Cool Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. Freeze 4 hours.

Note: If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Copy Cat Chick-fil-A Sauce

Super easy! Super good!

 ½ cup mayo
2 tsp prepared mustard
1 tsp lemon juice
2 tbs honey
1 tbs smokey BBQ sauce

Whisk all ingredients together.

http://www.stockpilingmoms.com/2012/05/pinterest-daily-pin-copy-cat-chick-fil-a-sauce/

Chocolate Coconut Bars

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

 Preheat oven to 375º. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

SOURCE: EVERYDAY FOOD, JUNE 2005