Monday, May 27, 2013

TLC Lemon Dessert Mix

Here's what I came up with...perfect yummy goodness.  

Lemon Dessert Mix

1 package Lemon Dessert Mix (comes with 2)
1 8 ox light cream cheese
1 small jar marshmallow cream

In small bowl, soften cream cheese and marshmallow cream in microwave on defrost or low heat  until soft enough to mix together easily. Add Lemon Mix and stir until creamy.  Refrigerate until chilled about 2 hours.  Serve with Vanilla Wafers.  For the sweet/salty fans, serve with pretzel sticks.

Additional recipes @\recipes

Monday, May 13, 2013

Corn Bread Salad

Don't you just love recipe exchanges?  This one came from my friend Chris and I've made it a few times with rave reviews.  Especially awesome paired with the Trifle Bowl.  Perfect all year long but love it for a yummy summer salad.

CORN BREAD SALAD - Serves 10 - 12

1 (1 oz) package Hidden Valley Ranch Dry Salad Dressing Mix
1 cup sour cream (I used lite)
1 cup mayo (I used lite)
1 (9") pan cooked Tex-Mex Cornbread,* crumbled
3 large tomatoes, chopped
2 (16 oz) cans pinto beans, drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
10 slices bacon, cooked and crumbled
2 (17 oz) cans whole kernel corn, drained

  • Combine salad dressing mix, sour cream and mayo.  Set aside. 
  • Place half of the crumbled cornbread in the bottom of the trifle bowl. 
  • Top with half the beans. 
  • In a medium bowl, combine tomatoes, peppers and onions; layer half of this mixture over beans
  • Layer half of the cheese, bacon, corn and reserved salad dressing
  • Repeat layers, using remaining ingredients. Garnish as desired.
  • Cover and chill 2 to 3 hours before serving.
*to make Tex-Mex cornbread, add 1 (4 oz) can of diced green chilies to your favorite corn bread recipe.