This is my Grandmom’s recipe — I can hear her southern accent calling it “slaw”. Her laugh was contagious, stories were funny and her slaw was a tradition passed down.

I love a side of good coleslaw with seafood, ham, burgers, ribs (anything barbecue) and Thanksgiving dinner. For our family, Grandmom’s slaw became a holiday tradition!  I sat with my Mom and Grandmom shredding an enormous amount of cabbage & carrots the day before Thanksgiving….for years. 

Grandmom always added raisins. My older sister disliked having raisins combined so we made a separate bowl without too. It wasn’t until years later, I realized everyone’s idea of dressing does not include mayonnaise.

I find myself shredding a small portion throughout the year for home made happiness on the side. Serves 4-6 people, depending on portion. This recipe is definitely creamy with a slight crunch. 

#southernslaw #tradition #sidesalad 🥕

Ingredients: 

  • 1 medium cabbage head, shredded
  • 1 1/2 to 2 fresh carrots, shredded
  • 1 1/2 cups mayonnaise
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons sugar
  • 2 ounce small box of raisins, optional

Directions: 

Remove outer layers of cabbage. Cut into 4 pieces. Shred cabbage (watch your fingers), place into medium/large mixing bowl. Rinse and peel carrots, shred and combine with cabbage. In a small bowl, combine mayonnaise & vinegar stir and then add sugar. Mix well. Pour dressing over the cabbage and carrots, stir together. Allow to refrigerate for at least 1 hour. 

Optional: for extra creamy coleslaw, allow to marinate overnight.

Food for the Soul, Happiness is homemade, Home Cooking, Recipes

Perfect for Labor Day! This is the second cake pop dessert I’ve made. Patriotic and fun — perfect for little ones + the big kid inside us.

Practice and patience! FullSizeRender

Standard cake pop recipe, ingredients and things you’ll need….

  • Packaged cake mix (two boxes)
  • Canned frosting
  • Cookie dough scoop or small spoon
  • Candy/chocolate melts red, white and blue
  • Treat sticks, 6 inches length
  • Sprinkles ( I chose white crystal sprinkles and little star decorations)
  • At least 1 inch thick styrofoam
  • Rectangle tray, 10 inches x 14 inches
  • Tissue paper
  • Paramount crystals or vegetable oil (Note: I read oil can ruin the taste and/or color of chocolate melts. My preference to thin melts is paramount crystals)

 Directions: Bake cake according to package directions and may need to bake two (2) cakes depending on how many pops you need. You can choose any flavor, I chose vanilla. After cake is done baking, carefully use a knife or your fingers to remove brown edges on top and bottom. Removing the brown edging will help the cake pops with a consistent color. Crumble the cake into a bowl, appears like moist bread crumbs. Amount of frosting depends on how moist your cake is — I used 4 tablespoons. Blend prepackaged frosting into crumbled cake; knead mixture together. Small balls are better (size of a quarter or smaller); try to roll each ball identical. Place on wax paper and freeze for one hour to harden. 

Melt the candy in microwavable bowl; read package directions carefully! Stir candy after 30 seconds, you’ll see how quickly they melt. I used crystals to thin candy melts. Melt one color at a time. Remove cake pops from freezer, dip 1/2 inch or less of stick into candy melt and insert into cake ball. It’s like glue, helps keep it together. Place back in freezer for a few minutes to harden. Time to dip — I remove 3-5 cake pops from the freezer and begin dipping. Quick dip, spinning pop lightly to cover entire ball. Have decorations ready because frosting dries super fast. Sprinkle decorations onto cake pop, allow to set. 

I used a tray similar to serving tray. Measure and cut the styrofoam to fit inside tray; cover styrofoam with tissue paper. Insert cake pops thru tissue paper into styrofoam — arrange a flag style. Smaller cake pops are better for this design as they may wobble or tip. Display and enjoy : ) 

Dessert