Sunday, August 31, 2008

Myrtle's Cornbread Salad

At a recent family reunion, I met Myrtle. She is married to a first cousin of my husband's mother (got that?). She prepared this salad that tasted so good! I had never had this dish before and it was imperative that I have the recipe before I left the reunion. It thrilled me that Myrtle was willing to share it with me.

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

Sand Bucket Cake

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

Six Day Slaw

This recipe came from my friend, Lynn. Its a yummy slaw that doesn't use mayo and thus is more diet friendly.

Mix together:

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.

Crisp Cookies

This cookie recipe makes yummy crunchy cookies good for beach vacations, lemonade stands, and so much more.

from: Connie

1 box yellow cake mix
1 c. sugar
2 c. quick oats
2 eggs
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.

Southwest Chicken

4 skinless, boneless uncooked chicken breasts
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


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