1 bunch broccoli ½ c. mayonnaise

½ purple onion ¼ c. sugar

½ c. raisins 2 Tbsp. vinegar**

¼ c. sunflower seeds (optional)

½ c. pecans, chopped and roasted*

Mix the mayonnaise, sugar and vinegar together and make the dressing. Chop broccoli and onion. Add the sunflower seeds and raisins. Pour dressing over mixture. Top with pecans. Let chill before serving.

*To roast pecans, put chopped pecans on a saucer and add a few drops of oil. Stir until pecans are coated with oil. Microwave on hi for approximately 2 minutes, stopping to stir every 30 seconds.

**The original recipe calls for ¼ c. vinegar. However, this is extra tart. You may add a little more vinegar, though, if you prefer.

2 pkgs Graham crackers, crushed

3 8 ozs. cream cheese, softened

3 Eggs

2 cups Sugar

1 16 oz. Sour cream

1. Grease bottom of pan with butter. Pour the amount of graham cracker crumbs to your liking in the bottom of the springform pan*. Wet hands, press the crumbs together to form crust. Refrigerate for 30 minutes wile mixing the ingredients together.

2. Mix the cream cheese, eggs and sugar together. Bake @ 350 for 50 minutes. Take out of oven and let cool for 20 minutes before adding topping. Put sour cream on top of cheesecake & bake for 10 minutes.

Tip: *need a 9-inch springform pan.