DESSERT FIRST PLEASE
Layered Corn Bread Salad
1 – 8.5 ounce package corn muffin mix
1 cup mayonnaise or salad dressing
1 – 8 ounce sour cream
1 – 1 ounce envelope dry ranch salad dressing mix
2 cups shredded cheddar cheese
2 – 15 ounce cans pinto beans, rinsed and drained
2 – 15.25 ounce cans whole kernel corn, drained
10 sliced bacon, crisp-cooked, drained, and crumbled
3 cups coarsely chopped tomatoes
1 cup chopped green and/or red sweet pepper
1/2 cup sliced green onion
Prepare corn muffin mix according to package. Cool and crumble. Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3-to4- quart glass salad bowl layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: bacon, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill. Makes 18 to 20 servings.
Better Homes And Gardens Tailgating 2011 Magazine.
I found the recipe on Pinterest.
NOTE: I drained the veggies, however, there was still a tad bit of liquid. This did not affect the flavors, even though it did affect my photo efforts……oh well.
MINI FRUIT PIZZA
The usual cream cheese, confectioner sugar, and vanilla extract recipe serves as the “sauce”. I used store bought soft sugar cookies as the “crust”. Top with a variety of fruit.
This Fruit Pizza version is extra easy and fun for kiddo’s. I think we might try this, next time the g’kids are here.
I’m having internet issues, today. Anyone else having problems?
This has happened here a couple of times lately. I am beginning to believe it has to do with the Solar Flares, or some such, occurring at the moment.