Before I get to the food...
I'm about to start putting the border on my Fall Afghan. I'm so excited to show it to you. I'm not good at guessing crochet timeframes, but my best stab at it is tomorrow sometime. However, it could be late tonight if it goes faster than I think it's going to.
Okay, on to the food!
Not the best picture in the world, but it’ll do. You can see a better picture and the recipe HERE. This is one of my favorite all-time recipes. I usually always make it a couple of times during the spring and summer since it’s a cold dish. It makes a ton, so beware if you are not making it for a crowd and cut it down some. When I cut down the ingredient measurements, I still use the full 1 pkg of cooked cornbread. Above I’ve used one can of beans, 1 small can of shoepeg corn, 1 large jar of diced pimentos (instead of bell pepper), 1 can of green chilies, and about 1/4 of a chopped onion and a chopped tomato. No bacon because I didn’t have any. I used about 3/4 cup mayo and 3/4 cup sour cream with one pkg of ranch dressing mix, and just eyeballed the cheese on top. I promise you will love this and so will everyone else! You can make some meat on the side if you just have to have meat (ham or pork chops are good with it), but this is usually our main dish when we have it.
If you haven’t tried these little snacks, you should. They are yummy and there are 10 individual packets in each box. We’ve had the Jalapeno and Cheese flavors, but they also have Pizza and some kind of Honey flavor too. They are $3 per box here and are in the chip aisle.
I tried to take pictures of the TV earlier today. I wanted to get a good shot of Sandra Lee’s hair. It looked so good and I need a haircut. Here are the crappy shots I got…
I think you can click on them for a larger view.
I’m running off now to start the border on my afghan. The big reveal is next!