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Mad Hatter Salad

Mad Hatter Salad

I am renaming this salad to stuff your face, only because you can’t stop eating more.  My mother brought Mad Hatter Salad Recipe – Allrecipes.com to a family gathering and I am hooked.  The only problem is that it makes a ton, so you have to make it for larger gatherings.

Lucky for me we are hosting a birthday and I get to make a bunch of my favorite food.  I did let the kids pick out their favorites as well, it is their birthdays after all.  Many people went up for seconds at the party.  Even though the leftovers were soggy I ate them all up the next day for breakfast.

I have changed the original only slightly, but in a healthier direction.  I did not notice a taste difference, I just reduced the butter amount and changed-up the directions a bit.

Mad Hatter Salad:

  • 1 head of cabbage, shredded
  • 1 head of broccoli florets, cut up
  • 8 green onions, chopped

Crunchy Mix:

  • 2 packages of chicken or oriental top ramen
  • 1 cup slivered almond, optional or served on the side
  • 1 cup sunflower seeds
  • 1/4 cup butter

Dressing:

  • 1/2 cup sugar
  • 1/4 cup cider vinegar
  • 1/2 cup oil (grape seed, canola, vegetable, etc.)
  • 1 tsp soy sauce

Combine cabbage, broccoli, and green onions in a  large bowl.

Meanwhile melt butter in a pan and toasted almonds, sunflower seeds, and ramen noodles with one package on seasoning.  If you are keeping the almonds separate I just leave them in a bowl at the side and skip toasting them.

While in a jar combine the dressing ingredients and the other package of seasoning mix, and shake what your mama gave you.

Keep the greens, the crunchy mix, and the dressing separate until just before serving.  Then just toss until coated to serve.Mad Hatter Salad

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Slow Cooker BBQ Pulled Pork or Chicken

Slow cooker BBQ pulled pork or chicken sandwich

Nothing says summer like a sloppy barbecue and  coleslaw sandwich.  I liked my fingers even after this one.  The coleslaw was a new recipe which was wonderful and this recipe I have come up with for pulled pork or chicken is a family favorite.

This is a recipe I had adapted over the last few years, combining odds and ends of recipes.  I use this recipe for chicken usually but had some pork butt all trimmed ready, so away I went.

Slow cooker BBQ pulled porkBBQ Pulled Pork or Chicken:

  • 2 –3 lbs. of chicken breasts or 3-4 lbs. pork butt trimmed off fat, and cut in 2 inch pieces
  • 1/2 cup cola or root beer
  • 1/2-1 bottle of your favorite BBQ sauce

Rub:

  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp chipotle or spicy chili powder
  • 1/2 tsp salt
  • 1/4 tsp ginger

Place meat in slow cooker.  Combine all rub ingredients and mix well, sprinkle over meat and mix until coated.

Pour soda over meat, and turn to low.Slow cooker BBQ pulled pork or chicken

Cook on low about 6 hours.

Drain all but 1/2 cup of fluid, and remove meat to a cutting board or bowl.  Shred meat with hands or forks, and place back in slow cooker with liquids.

Toss with as much barbecue sauce is desired, about 1/2 bottle.  Continue to heat another 30 minutes on low.

Serve anyway you prefer!

Sweet Restaurant Slaw

My mother makes great coleslaw, always off the top of her head.  Mr.Picky like with most things is picky about his coleslaw.  He always wants store-bought dressing, which I refuse to buy.  I set out to try a recipe I thought would fit into his bottled dressing.  I think I found it, and even our daughter decided she now loves coleslaw.

Thanks to Sweet Restaurant Slaw on Allrecipes, this is the recipe I made.

Sweet Restaurant ColeslawSweet Restaurant Slaw:

  • 16 oz. cabbage mix or half a large head of cabbage shredded
  • 2 Tbs onions, diced finely

Dressing:

  • 2/3 cup mayonnaise
  • 3 Tbs olive oil
  • 1/2 cup sugar
  • 1 Tbs vinegar
  • 1/4 tsp salt

Combine all dressing ingredients and whisk until well combined.  Toss dressing, cabbage, and onion together until well coated.

Allow to chill for at least 2 hours, this is very important.

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