Jalapeno Cornbread Salad Recipe
2 c jalapeno cornbread mix
-baked according to
package directions
1 lb bacon,crisp fried
2 cn Ranch Style beans,drained
1 lg onion,chopped
1 lg bell pepper,chopped
2 tomatoes,chopped (2 to 4)
1 dill salad cubes (or dill
-relish ),(10 ounce)
2 c Mexican cheese blend,Grated
1 c mayonnaise
1/2 c dill pickle juice
In large salad bowl, crumble half of the cornbread. Layer next seven
ingredients in order. Mix mayonnaise and dill pickle juice. Pour over
the salad, gently pulling away from sides, allowing dressing to flow
through salad. Top with remaining crumbled cornbread.
Katie's Apple Pie
1 9" pie shell,Unbaked
**filling
1/2 c sugar
2 T flour
1 pn salt
1/4 t cinnamon
1/2 t allspice
5 apples,peeled & sliced
1 T lemon juice
2 T butter,melted you can use
more butter if you prefer
**topping
1/2 c flour
1/2 c light brown sugar
5 T butter
Preheat oven to 425 degrees.
Combine dry ingredients, then stir into apples. Add lemon juice &
melted butter & stir well. Turn apples into unbaked pie shell. Cover
w/topping
Topping: Mix together until crumbly. Sprinkle over apples. Bake at
425 degrees for 10 minutes. Then reduce oven heat to 350 degrees &
bake for 40-45 minutes longer or until top is browned.
Grand Champion at the Dixie Classic Fair.
Key-Lime Cake
1 19 oz lemon supreme cake mix
1 3 3/8 oz lemon pudding mix,Instant
4 eggs
1/2 c water
1/2 c key lime juice
1/2 c vegetable oil
Frosting
2 c powdered sugar
1/4 c key lime juice
Combine above ingredients, beat two minutes. Pour batter into
greased and floured bundt or tube pan. Bake 350 degrees for 50-60
minutes or until toothpick inserted in center comes out clean. Let cake
cool in pan on wire rack.
Frosting: Combine powdered sugar and key lime juice. Drizzle over cake.
garnish with mint leaves.
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