Customer Recipes for Summer
Lodema’s Cornbread Salad
This recipe is from Buck and Brenda. This is a very tasty, hearty salad that is great to take to church dinners, reunions, luncheons, or anywhere else a large dish is needed. It makes a lot but can easily be cut in half.
- 1 9″ pan regular or TexMex cornbread, crumbled
- 1 cup sour cream
- 1 cup mayonnaise
- 1 envelope ranch salad dressing mix
- 3 large tomatoes, peeled and chopped
- 1/2 cup chopped green pepper
- 1/2 cup thinly sliced green onions, divided
- 2 cans (16 ounces each) pinto beans, rinsed and drained
- 2 cups (8 ounces) shredded cheddar cheese
- 10 bacon strips, cooked and crumbled
- 2 (17-ounce) cans whole kernel corn, drained
Mix sour cream, mayonnaise and salad dressing mix until blended.
In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing.
Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Debra’s Easy Pickled Onions
Use pickled onions to top tacos, nachos, sandwiches, salads, and more. Once you start using them you won’t want to stop!
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons Kosher salt
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least one day.
Pickled onions will last for a few weeks stored in the refrigerator.
Brooke’s Mint Chocolate Chip Cookies
OK, she’s our co-owner, not a customer, but this minty chocolate chip cookie recipe by Brooke Laizure is a real crowd pleaser. Great for all seasons, it’s her go-to recipe for any holiday and family gathering.
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/4 to 1/2 teaspoon mint extract
- 6 to 8 drops green food color
- 1 egg
- 1 cup creme de menthe baking chips
- 1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
Stir in creme de menthe baking chips and chocolate chunks. 2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.