Missisippi Cornbread Salad

1 (8 1/2-ounce) package cornbread muffin mix
1 (1-ounce) envelope Ranch-style salad dressing mix
1 (8-ounce) container sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 (16-ounce) cans pinto beans, drained
2 cups (8-ounce) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4-ounce) cans whole kernel corn, drained

Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes and next 3 ingredients, gently toss.
Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours. Yields; 8 to 10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted.

Peach French Toast

1 cup brown sugar
1/2 cup butter
2 Tbl. water
1 (29) can sliced peaches or fresh Peaches sliced Whipped Cream(Can or Cool Whip

5 + eggs
1-1/2 cups milk Blueberries or other Fruit to garnish

1/2 tsp Cinnamon & 1/2 tsp Nutmeg

1 Tbl. vanilla
1 loaf french bread (cut 6 - 8 slices)

Drain peaches and reserve syrup. Set aside. In a saucepan, heat sugar and butter on medium low heat until butter is melted. Add water and continue cooking until sauce becomes thick and foamy. Place peaches on top of cooled sauce and cover slices of bread placed close together in 9 x 13 baking dish. Blend together eggs, milk and vanilla until well mixed. Pour over bread, cover pan and refrigerate overnight.
To bake, place in a 350 degree oven for 40 minutes Loosely cover with foil for the last 10 to 15 minutes if mixture is browning too quickly. Serve with warmed reserved peach syrup,fresh or frozen Blueberries & top with whipped cream& optional piece of Fruit for garnish....Serves 6 - 8.

BEST EGG CASSEROLE EVER  

12 Eggs    1 cup Plain Yogurt       1 cup (or so) chopped Ham pieces

1 tsp Seasoned Salt          2 cups frozen Hash Browns,thawed            1 stick Butter or Oleo

1 medium chopped Onion             1 cup mixed Bell Peppers, chopped          1 cup medium sharp grated Cheddar Cheese

350 degree Oven...Beat Yogurt, Eggs & Seasoned Salt together...Melt Butter in flameproof 9x13 baking dish.

Lightly saute' Onion & Peppers...Add defrosted Potatoes & chopped Ham...Pour in Egg mixture...Stir lightly to blend.

Add grated Cheese....BAKE 20 - 25 min. or until knife comes out clean...Cut in serving piece sizes & enjoy!! Yummmmmm

 Note: I didn't name this dish, but everyone really likes it!

LAVENDER SCONES

2 cups Flour 1 Tbsp Baking Powder

4 Tbsp Butter 1/4 cup Sugar

2 tsp Fresh Lavender Florets & leaves,roughly chopped, About 2/3 cup milk

425 degree oven...Sift together Flour & Baking Powder...Cut the Butter into the dry ingredients until mixture looks like breadcrumbs. Stir in sugar & chopped Lavender, saving a bit to sprinkle on top of Scones before baking them. Add Milk enough to make a soft, sticky dough...Mix together & turn dough out on a well floured board or surface. Shape dough into a circle about 1 inch deep, gently patting. Use a floured cutter or slice in pie shaped wedges...yields approx 10...place on baking sheet (I use a bakers stone, sometimes called a pizza stone), brush tops of scones with a little milk & bits of chopped Lavender & bake 10 - 12 min until golden...Serve warm with Jam & Clotted Cream. Wonderful for Tea Parties or Breakfast breads!!

MOCK CLOTTED CREAM

1 3 OZ Pkg Cream Cheese 1/4 Cup Powdered Sugar

1/4 Cup Sour Cream 1/2 Cup Heavy Cream 1 tsp Vanilla

In medium bowl, combine Cream Cheese, Sugar & Sour Cream. Beat with elec Mixer on med speed until smooth...Add Cream & Vanilla & beat til lite & fluffy. Use in place of butter on Biscuits or Scones or any specialty breads you wish. It is our favorite recipe for our Tea Parties!

Fresh Lime-Basil Sorbet (Recipe of the Month recently from a B&B in Niagra-on-the-Lake, Ontario

Serves 12 (a nice palate cleanser, very refreshing)

1 cup fresh squeezed Lime Juice (8-10 Limes)

1 cup water

1 cup simple syrup(1 cup water 1 cup sugar, boiled then cooled)

1 dozen fresh basil leaves, whole

1 Egg white (optional*

Combine all ingredients(except eggwhite) in a freezer friendly container & freeze 6-8 hrs. Remove from freezer & allow to soften a little. Put chunks of frozen mixture into food processor & process until all crystals have disappeared & mixture is smooth. Re-pack in container & keep frozen til needed. will keep up to 2 months

*Add 1 egg white during processing. if you prefer a lighter, less icy Sorbet.

Peanut Butter Bars...No Bake Delicious & nice to have on hand in the freezer (They defrost quickly)

2 cups crunchy Peanut Butter, 1/2 lb Melted Butter mixed thoroughly with 1 lb box Powdered Sugar & 2 cups Graham

Cracker Crumbs (Add 3-4 Tbls.hot water to mix)Press firmly into 9 x 13 pyrex pan....

Melt 1/2 stick butter or Oleo & a 6 oz pkg Chocolate chips together in Microwave 1 min...(I use dark chips)

Spread Chocolate evenly over above mix in pan...put in Refrig several hours...Remove & cut into 1 x 1 inch squares & wrap in foil well & put in freezer...Use as needed. Delicious!!