Sunday, August 31, 2008
1 Jiffy cornbread mix
1 large onion, chopped
1 bell pepper, chopped
2 large tomatoes, chopped
1 c. of mayonnaise
1/3 c. sweet pickle juice
Bake cornbread mix as directed. Crumble half of it in a round casserole dish. Layer with half of the vegetables. Pour half of sauce over the layer then repeat the layers.
Best if made 12-24 hours ahead. Sprinkle with crumbled bacon before serving.
Sunday, August 24, 2008
I found this recipe on-line when I did a swagbucks search (click on button at top of blog). I used it for the birthday party at the beach that we had for our daughter. The finished product looks like sand in a bucket.
2 (3.5-4 oz) vanilla instant pudding
4 c. milk
1 (8 oz) whipped topping
1 (10.5 oz) box mini chocolate chip cookies
2 c. vanilla wafer crumbs, divided
shell or pebble candy
Prepare pudding, fold in whipped topping and chocolate chip cookies. Spoon half of mixture in new sand bucket. Sprinkle with half of wafer crumbs. Repeat layers. Use shell or pebble candy and candles to decorate. Cover and refrigerate at least 4 hours.
Friday, August 1, 2008
1 head cabbage, shredded or grated
1 carrot, grated
1/2 green pepper, chopped
1/4 cup green onion, chopped
2 t. celery seed
1/2 scant cup of sugar
2 t. salt
Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.
1 box yellow cake mix
1 c. sugar
2 c. quick oats
1 c. oil
1 1/2 t. vanilla
1 1/2 c. chopped nuts
Combine cake mix, sugar, oats, blending well. Add eggs and oil. Stir in vanilla and nuts. Shape into 1" balls and place on a lightly greased cookie sheet. Bake at 350 for 12-15 minutes until lightly browned. Cool for 5 minutes and remove to let cool. Yield: 30-36 cookies.
1 c. salsa
1 c. frozen corn kernels
1 c. low-fat shredded cheddar cheese
Place chicken in baking pan sprayed with Pam. Pour salsa and corn over chicken breasts. Bake at 350 for 30 to 35 minutes. Remove from oven and top with cheese. Bake an additional 5 minutes until cheese melts.
***found on weight watchers. com