Wednesday, September 4, 2013

The Smartest Thing I Ever Did & The Salad that Eats like a Meal!


9/4/2013

Bonjour mes amis!

How are you, my Friend?  I'm sorry to have to tell you this, but for a bit, you're going to have to put up with me telling you about my re-integration into the U.S., after living in France for a year.  It's a tough adjustment.  So many things to do, and so many things to deal with.

BUT...

I did one very smart thing that I'd like to tell you about!

I took Pictures of all things decoration and organization in my house before moving to France.

SMART!  SMART!


It has made life so much easier.  We opened and unpacked about twenty-million boxes two PODS worth of boxes and furniture, and it, like myself, had to be re-integrated back into our house.  Why did I keep so much stuff?  I lived in France with only two suitcases full of stuff.  (I don't think I need to tell you who got to use the two largest suitcases, but let's move on...)

And, the Results...


Happy Organization!

Granted, half the dishes are in the Dishwasher from our big crowd over the weekend, but this picture looks surprisingly like picture #087 above.  Hurray!  Easy!  Easy!

I know you are always interested in a New Recipe, and today, I'd like to share one that's a definite crowd pleaser!

Mexican Corn Bread Salad!

I got this recipe from my Sister-in-Law a number of years ago.  It's labeled as a Salad, but believe me, it can be a whole meal.  My Sister-in-Law received this as a Meal from a friend, when she had her first baby, and since then, she makes this for my oldest Son every time we are with her.  I happen to have made it Labor Day Weekend (to please my Son), and I want to share it now with you.  (I have made this Recipe for our Church Small Group as well, and it's a favorite there, too!)



Mexican Corn Bread Salad

1 pkg. (1 oz.) Dry Ranch Style Dressing Mix
1 cup Sour Cream
1 cup Mayonnaise
6 Cornbread Muffins (16 oz. total)
2 cans (16 oz. each) Pinto Beans, rinsed and drained
1 Green or Red Bell Pepper, chopped
2 cans Whole Kernel Corn, drained (11 oz. each)
10 slices of Bacon (or Real Bacon Bits equivalent)
3 large Tomatoes, chopped
2 bunches of Green Onion
2 cups (8 oz.) Shredded Mexican Cheese Blend or Cheddar Cheese
Tortilla Chips

1.  Combine Dressing Mix, Sour Cream and Mayonnaise.  Set aside.
2.  Crumble half of the Corn Muffins in a 9x13 dish.
3.  Layer half each of the Beans, Pepper, Sour Cream Mix, Corn, Tomatoes, Bacon, Cheese, and Green Onion.
4.  Repeat layers, starting with the crumbled Corn Muffins.
5.  Cover and Chill for atleast 2 hours.
6.  Warm in Microwave, or Serve Cold.
7.  Serve with Tortilla Chips.



This is Yummy!  Enjoy!

And guess what?  I think "great minds think alike", because Dr. J took pictures of his own before our Move to France, and just look what he's already done with his work bench!


Consider this tip a "Jewel from Jan" and Dr. J!

Oh!  And be sure to have a "Jewel" of a Day!
Jan

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