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.


Lodema’s Cornbread Salad
  • 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!

Quick Pickled Onions


  • 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.


Brooke’s Mint Chocolate Chip Cookies
  • 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.

2 Replies to "Customer Recipes for Summer"

  • comment-avatar
    Barbara Bowden
    June 17, 2020 (12:25 pm)

    Cornbread salad sounds delicious. It is on my to do list.

  • comment-avatar
    Barbara Bowden
    June 17, 2020 (12:30 pm)

    Mint chocolate chip cookies sound like a great gift for a grandmother that has been home-bound because of the pandemic. I would love to receive some, I bet they would cheer me up.

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