Friday, October 28, 2016

Recipe Fails

I tried this enchilada recipe...it was okay, but not great.   I also tried this lemon bread.  I did it with raspberries and it fell apart...we made bread pudding out of it. It was good, just not successful as bread.  And honestly not "lemony" enough.

Tuesday, October 04, 2016

Inside Out Caramel Apples...so NOT

 
I'm not much a presentation person - we all know this. I suck at it. But I saw this recipe for inside out caramel apples and thought it was worth the effort.  Um, no!  So I don't know what this lady did to make hers turn out, but mine did NOT work.  I made the caramel as instructed....hollowed out apples (totally annoying), dried them....had them sit overnight in fridge.  Went to cut them....and this happened. The caramel wouldn't cut, it came out...in others words a total mess.  The lady who did this is either lying or some type of magician.  My recommendation...don't be seduced!  This isn't possible for mere mortals....at least not this one!

Monday, October 03, 2016

Cornbread Salad

I made this for a potluck recently and it was well received!

Cornbread Salad
Modified from Taste of Home

1 pkg (8.5 oz) corn bread/muffin mix
1 cup (8 oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, chopped (I used two large local ones and then 2 Romas)
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup onions, diced
1 lb hamburger, cooked and cooled (this used 2 cans of pinto beans, which I hate...I used a pound of moose meat, seasoned with Montreal Steak seasoning instead)
2 cups (8 oz) shredded cheddar (I actually used mostly Colby jack)
10 bacon strips, cooked and crumbled
1 bag (12 oz) frozen corn, thawed (they had 3.5 cups here, I just used my full bag)

Prepare and bake corn bread according to package and then crumble when cool (so I made this the day before...this would also be a good use up for leftover cornbread).  Mix sour cream, mayo and dressing mix until blended.  In a separate bowl, combine tomatoes, peppers and onions. 

Layer in a glass bowl (like a trifle bowl) half of each in this order: corn bread, meat, tomato mixture, cheese, bacon, corn and dressing.  Repeat layers with other half.  Top with parsley if desired (they used green onions, I pulled parsley from my beds out back).

Refrigerate 3 hours (so I actually make all the layers the night before, then assembled the day of and then just refrigerated until it was time to eat).

Makes 16 servings (it makes a LOT).