I've been busy with the latest issue of Cooking with Paula Deen that found its way to my mailbox this week.
I have such big plans!
The Fried Okra Salad! The Broccoli Chicken salad! The Fresh strawberry Salsa!
Southern Cornbread Salad: Cut cooled cornbread into 1-inch cubes, and place cubes in a large glass bowl. Layer 1 can of kidney beans, 1 can of drained corn, 1 medium vidalia finely chopped onion, 1 large green chopped bell pepper, and 2-3 chopped tomatoes. Top layers with 1 bottle of ranch dressing and sprinkle with 2 cups of Cheddar cheese. Chill, covered, 2 to 3 hours, until ready to serve. Garnish with cherry tomatoes and parsley and serve with additional ranch dressing, if desired.
Simply Delicious Strawberry Cake: Preheat oven to 350. Lightly grease two round 9" pans. In large bowl, mix 1 box of white cake mix, 1 small (3 oz)box of strawberry gelatin, 1 package of frozen strawberries in syrup (thawed), 4 large eggs, 1/2 cup vegetable oil, and 1/4 cup water. bake for 20 minutes. let cool for 10 minutes, then spread on cream cheese frosting. To make frosting: beat 1/4 cup butter with an 8 oz package of cream cheese, 1/4 cup of frozen strawberries in syrup, 1/2 teaspoon of strawberry extract and gradually add 7 cups confectioner's sugar.
AND the best news of all... Paula is opening a buffet restaurant in Tunica, Mississippi- which is only 5-6 hours from me!! Still a little way to travel for dinner- but far closer than the one in Savannah, Georgia which takes all day to drive to- (don't ask me how I know that....)