Broccoli Salad with Poppy Seed Dressing

I love a good broccoli salad and I am not afraid of mayo.

But I know many people who aren’t as in love with the condiment as I am. And that’s okay.

I settled on bringing broccoli salad to Easter dinner as my contribution. I was going to use my go-to recipe, which involves pasta, but then I found a non-mayo recipe on Pinterest. Those stalkers knew just what I would like!

My favorite thing about this broccoli salad is that there’s lots of fruit involved – apples, blueberries, and cranberries! The poppy seed dressing is sweet and tangy and a perfect compliment to both veggie and fruit. It gets bonus points for sunflower seeds.

I’m sharing the recipe today with some other Festive Foodie bloggers in honor of National Picnic Day, which is today April 23rd. I think this salad would be great for any picnic or potluck!

Broccoli Salad with Poppy Seed Dressing


  • 2 small heads broccoli, cut into bite size pieces
  • 1 large apple, cut into bite size pieces
  • 1 C blueberries
  • 1/2 C dried cranberries
  • 1/4 C sunflower seeds
  • 1/4 C diced red onion
  • 2 tbsp lemon juice, divided use
  • 1 C plain Greek yogurt
  • 1/4 C honey
  • 1 tbsp poppy seeds
  • 2 tsp apple cider vinegar


  1. In a large bowl, toss together the broccoli, apple, blueberries, cranberries, sunflower seeds, and red onion with 1 tbsp lemon juice.
  2. In a small bowl, whisk together the yogurt, honey, remaining lemon juice, poppy seeds, and vinegar.
  3. Pour dressing over salad to taste (I had a little dressing leftover) and serve.

*This recipe is adapted from Kristine at *

Broccoli Salad with Poppy Seed Dressing for National Picnic Day from Sew You Think You Can Cook

Be sure to check out these other great picnic worthy recipes:

Asian Slaw by A Day in the Life on the Farm

Bánh Mì + A Wine Suggestion by Culinary Adventures with Camilla

Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook

Chicken BLT Shaker Salad by Cindy’s Recipes and Writings

Deviled Eggs with Horseradish and Dill by Palatable Pastime

Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table

Italian Antipasto Pasta Salad by Books n’ Cooks

Marinated Three Bean Salad by Jolene’s Recipe Journal

Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Southern Crispy Oven Fried Chicken by Everyday Eileen

 Thank you, Ellen of Family Around the Table, for hosting this National Picnic Day event.

#CranberryWeek: Cranberry Cream Cheese Bars

It’s the final day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’ve been sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My husband chipped away at the dish full of cranberry cream cheese bars with a warmed serving after the boys went to bed. I think he used it as his source of energy before tackling the dishes from dinner. 😉

I on the other hand, would have a little bit in the morning around 10 am. You know, when my first breakfast has worn off but it’s too close to lunch to have a second breakfast.

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook (1)

I really like desserts that are acceptable for my mid-morning snack. The crust of these bars is made of oats – breakfast. The filling involves cream cheese – breakfast. Cranberries are a fruit – breakfast!

I liked eating my cranberry deliciousness with whipped cream, but no one would complain if you served yours with vanilla ice cream.

Cranberry Cream Cheese Bars


  • 2 C flour
  • 1 1/2 C old fashioned oats
  • 1/2 C brown sugar
  • 1/4 C + 1 tbsp sugar, divided use
  • 1/2 tsp cinnamon
  • 2 sticks butter, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 C key lime juice (or lemon juice)
  • 1/2 tsp vanilla extract
  • 1 can (16 oz) whole berry cranberry sauce
  • 2 tbsp cornstarch


  1. Preheat oven to 350 degrees F. Grease a 9″ x 13″ baking pan.
  2. In a large bowl, mix the flour, oats, brown sugar, 1/4 C sugar, cinnamon, a pinch of salt, and the butter with a hand mixer. Set aside 1 1/2 C. Press the remaining mixture into the prepared pan. Bake 12 – 15 minutes, until golden. Set aside.
  3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add in the condensed milk, key lime juice, and vanilla extract. Mix until smooth. Spread over the baked crust.
  4. In a small bowl combine the cranberry sauce, cornstarch, and remaining tablespoon of sugar. Evenly distribute over the cream cheese.
  5. Top with the remaining oat mixture.
  6. Bake 40 – 45 minutes, until golden.

*This recipe is adapted from Danelle at*

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table

Cranberry Clementine Gin from Culinary Adventures with Camilla

Cranberry Clusters by The Freshman Cook

Cranberry Cream Cheese Bars from Sew You Think You Can Cook

Cranberry-Pistachio Dark Chocolate Bark from Books n’ Cooks

TBD from Palatable Pastime

Panettone from Caroline’s Cooking

You Make Me Blush Cocktail by A Day in the Life on the Farm

Warm Cranberry Punch from Everyday Eileen


#BundtBakers: Winter Wonderland

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas picked a festive theme of “Winter Wonderland” that allowed our imaginations and personalities to shine through our baking.

When I think Winter Wonderland I’m picturing white, glittering snowy hills dotted with snow capped evergreen trees. Maybe some people skiing.

I wanted to pick a cake that was white, yet still seasonally appropriate. And I thought of eggnog.

Eggnog and cranberry, it turns out, is a match made in heaven. And this cake is exquisite for your holiday table.

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

Sorry – there’s no time for a story today. As I was wrapping presents I remembered I had less than two hours to get this post finished (aka started… and finished)! Then I realized I had to marinate a whole chicken for tomorrow’s dinner, and book a rental car for our vacation before the 30% off deal expired. Now I’m standing at my computer shuddering at the pile of dishes in the sink and the mound of packages awaiting some pretty paper! (For the record, I LOVE wrapping presents, so I’m itching to get back to that task.)

Cranberry Eggnog Bundt Cake


  • 2 C fresh cranberries, chopped
  • 2 C flour, divided use
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/3 C sugar
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 1 C eggnog, plus more for glaze
  • powdered sugar, for glaze


  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In a small bowl, toss the cranberries with 2 tbsp flour.
  3. In a large bowl, whisk together the remaining flour, baking powder, and salt.
  4. In another large bowl, beat the eggs with the sugar. Mix in the oil and vanilla. Add half of the dry ingredients, then the eggnog, and then the rest of the dry ingredients, mixing to combine after each addition. Fold in the cranberries.
  5. Pour cake batter into prepared bundt pan. Bake 50-60 minutes, until a cake tester comes out clean. Allow cake to cool in the pan for an hour before unmolding onto a cooling rack.
  6. Make glaze: Whisk powdered sugar and eggnog until a desired consistincy is reached. Option to add a little vanilla extract, too.

*This recipe is modified from Abby at*

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Amaretto Winter Bundt Cake from Making Miracles

Candied Fruit Bundt Cake from I Love Bundt Cakes

Chile Hot Chocolate Mocha Bundt Cake from All That’s Left Are The Crumbs

Coconut Snowball Mini Bundts from Food Lust People Love

Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook

Cream and Rum Bundt Cake from La Mejor Manera de Hacer

Holiday Gingerbread Bundt from Living the Gourmet

Orange Blossom Bundt Cake from Bizcocheando

Orange Cranberry Bundt Cake from Tartacadabra

Peppermint Pine Forest Bundt Cake from Baking in Pyjamas

Rainbow Christmas Wreath from A Day in the Life on the Farm

Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker

Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#CranberryWeek: Tuna Salad with Cranberries


It’s the final day of #CranberryWeek. #CranberryWeek was hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. All week we shared cranberry-inspired creations all in celebration of national cranberry day. You can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My final cranberry dish of the week is the most unique. It’s a dish that can be made and enjoyed year round, and is a perfect light lunch after some heavy holiday eating.

Never in my life would I have thought to put dried cranberries in tuna salad. But, there I was, staring at the deli offerings at Whole Foods gathering items for a picnic lunch with my mother-in-law. I tried their tuna salad and immediately ordered a small carton.

Less than two weeks later, there I was ordering some more.

I knew I couldn’t let this love affair continue and found a Copy Cat recipe to make my own for much, much less a hit to my bank account.

I made a double batch when my in-laws were visiting for Treat’s 1st Birthday. There were 6 of us and not a flake of fish was left in the bowl. I think my mother-in-law ate hers on an everything bagel, my brother-in-law’s fiance on a piece of toast with avocado (the photographed serving), and I like mine best with black pepper and salt potato chips.

This recipe is the doubled version and will serve 6-8.

Copy Cat: Whole Foods Tuna Salad with Cranberries


  • 2/3 C mayonaisse
  • juice of 1 lemon
  • 1 tbsp onion powder
  • 4 cans (5 oz) yellowfin tuna, drained
  • 1/3 C dried cranberries


  1. In a bowl, whisk the mayo, lemon juice, and onion powder. Season to taste with S+P.
  2. Flake the tuna and add it to the mayo mixture. Stir in the cranberries.

*This recipe is modified from*

Tuna Salad with Cranberries for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out all the other cranberry recipes being shared today:

Cranberry Apple Sauce from Cooking With Carlee

Cranberry Bliss Bars from Palatable Pastime

Cranberry Cheesecake Brownies by The Bitter Side of Sweet

Cranberry Cheesecake Dream Bars from Life Currents

Cranberry Grains Power Bowl from Cindy’s Recipes and Writings

Cranberry Streusel Bread from Hostess At Heart

Maple Cranberry Sauce from Cricket’s Confections

Pumpkin Dump Cake with Cranberries from A Day in the Life on the Farm

Roasted Cranberry Bourbon Crush from Take Two Tapas

Savory Cranberry and Cheese Tart from Caroline’s Cooking

CIC: Cranberries & Shallots

CIC-headerThis month members got to vote on the ingredients for the Crazy Ingredient Challenge. I love this new assignment method as it provides more time to allow inspiration to flow. It also gives me the opportunity to sway the challenge in a direction away from one of my many food allergies. I hated having to sit out last month’s Cantaloupe and Capers due to my melon allergy. I’m happy to say that my voted-for selection of Cranberries and Shallots won, by one vote!

There are a lot of directions one could take with this month’s challenge – salad, chutney, cheese log, bread pudding, anything Thanksgiving inspired, etc. I decided to do a simple side dish – elevating Brussels sprouts with sweetness from dried cranberries.

Brussels Sprouts with Bacon and Cranberries


  • 5 strips of bacon, chopped
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/4 C dried cranberries
  • 1 tbsp honey
  • 1 C water


  1. In a large skillet on medium-high heat cook bacon until crispy. Remove from pan and set aside.
  2. Add Brussels sprouts to same skillet and cook 5 minutes. Add shallots and garlic – cook until fragrant, about 1 minute.
  3. Stir in cranberries, honey, and water. Reduce to medium heat, cover, and simmer 7 minutes until liquid is evaporated and Brussels sprouts are tender. Stir in bacon and season with S+P.

*This recipe is modified from and*

Brussels sprouts with Bacon and Cranberries

To see the other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!