Thanksgiving Cornbread Trifle

Thanksgiving Cornbread Trifle

Ingredients

I pkg cornbread mix, prepared per package instructions

1 16 oz frozen corn, thawed (or 2 cans of sweet corn, drained)

1 lb bacon, cooked and crumbled

1 red bell pepper, chopped

1 red onion, chopped

2 jalapenos, minced

2 cups sharp cheddar cheese, grated

1 cup ranch dressing

1/2 cup mayonnaise (I use Hellmans)

Directions

• Cook the cornbread per the instructions.  Use your favorite 
• Cut prepared cornbread into small chunks. (I cook the cornbread the day ahead and let it dry out)
•  Cook bacon, chop (crumble) and set aside (this can also be done a day ahead)
• Combine the bell pepper, red onions, jalapenos and corn together
• Combine mayo and ranch dressing (I use Hidden Valley ranch packet with buttermilk, not the bottle)
• Layer the trifle starting with cornbread, then the corn mixture, grated cheese, ranch dressing and bacon, repeat ending with ranch topped with bacon crumbles
•  Refrigerate 2 hours before serving (can be made a day ahead) 

Note: You can add tomatoes, black beans, etc to the corn mixture.

 

Overnight Salad

This salad is amazing.  

A friend of mine mentioned how they have it every year for Thanksgiving.  

I started serving it 2 years ago at Christmas, 

and it was a big hit. 

I even make it at Easter.

  

This salad was part of my Christmas 2014 dinner party. 

This recipe serves a big crowd (15-20)

I served it with Scalloped Potatoes, a ham from Honeybaked Ham, and a shrimp/crawfish "dressing" aka "stuffing"

Unfortunately, I didn't get a picture of the salad 

with the bacon and parmesan cheese on top

Overnight Salad before the dressing

Overnight Salad with dressing

Overnight Salad

In large bowl add:

• Lettuce (torn)
• Cauliflower (chopped)
• Broccoli (chopped)
• Purple Onion (chopped)
• Carrots (grated)
• Red Bell Pepper (chopped)

In separate bowl mix:

• 2 cups Mayonnaise
• ¼ cup Sugar
• 1 (1oz) Package of Hidden Valley Ranch Dressing

Spread dressing on top of vegetables.
Seal container and refrigerate overnight.
 
Before Serving:
Toss salad.
Mix in and/or sprinkle parmesan cheese and *bacon bits on top.

*Note: I do not use bacon bits.  I'm pretty picky about bacon.  I put a couple slices on a baking sheet with a rack. I cover the baking sheet with foil first . Cook on 400 degrees until the bacon is crispy, about 20-25 minutes .

Smoked Gouda Pimento Cheese

This is one of my favorites

It is inspired

by the

 smoked gouda pimento cheese

we buy here locally (D/FW)

at Market Street

It took 2 test kitchen attempts

but I think this recipe is a winner!

It isn't the exact recipe,

because I didn't attempt

to create an exact replica.

The smoked gouda creates an

illusion that bacon is in the recipe

Let me know if you make it!

I'd love to hear how you create your own twist to it.

Ingredients:
1 cup mayo (I used Hellman's)
12 ounces light sour cream
1/3 cup red onion (finely chopped)
1/2 cup smoked gouda (thickly grated)
1/2 cup gouda (thickly grated)
1/2 cup havarti (thickly grated)
1 - 4 ounce jar pimentos (chopped)
1-2 jalapeno peppers (finely chopped) optional

Directions:
Combine all the ingredients in a large bowl. Chill at least a hour before serving.

Serve with blue corn chips, crackers, or sliced baguette.

Saturday Brunch

This past Saturday I put together a brunch

to kick off my bible study/book club

We pick a book,

read a chapter or two,

then get together once a month to discuss

good times

We'll be reading

"So Long Insecurity, You've Been a Bad Friend to Us"

by

Beth Moore

Brunch Menu

Bacon, Eggs & Toast Cups

Biscuits & Gravy

Cinnamon  & Cream Cheese Tea Sandwiches

White Chocolate-Banana Creme Brulee Tarts

Cafe Au Lait Punch

Ingredients

6 tablespoons unsalted butter, melted

6 slices white or whole wheat bread

12 slices bacon (cooked)

12 large eggs

Coarse salt and pepper

Directions

Preheat oven 375

Lightly butter a 12 cup muffin pan

With a rolling pin, flatten bread slices slightly & with a 4 1/4 inch cookie cutter

cut into 6 rounds

Cut each round in half, then press 2 halves into each muffin cup,

overlapping slightly, making sure the bread comes up to edge of each cup

(Use extra bread to bridge gaps)

Brush bread with remaining melted butter

In a large skillet, cook bacon over medium heat until almost crisp

(4 minutes, flipping once)

Lay 1 bacon slice in each bread cup

Crack an egg over each slice of bacon

Bake until egg whites aer just set 20-25 minutes

Run a small knife around the cups to loosen the toasts

Bacon

A love/hate relationship.

I love bacon... just plain-o fried bacon.. who doesn't?

but ...

I do not like bacon on my hamburger or chicken sandwich

but...

I do LOVE BLT's.

I do not like "fake" bacon.. like bacon bits.

but...

I do like fresh bacon crumbled on a salad

Homemade Gourmet makes a BLT dip... love it...

They also make a Jalapeno Bacon Cheddar dip... love it...

but...

I do NOT like their Bacon Cheeseburger Meatloaf Mix (blech)

I made it last night.. and was so proud of myself. 

I put my own twist to it...

I added a fresh chopped red onion to the mix

I mixed ketchup and mustard together.. and poured it on top

then covered with cheddar cheese...

then I took a bite..

and all I tasted was fake bacon bits.

blech blech blech

hence, the love/hate relationship

Sorry Bacon Lovers...

I know you are out there.
There is even a website for you bacon lovers, click here to go to Bacon Today's website.