Recipes from BYOP 2012

You asked for it and I actually have it!  Here are the recipes from the BYOP 2012

FRUIT SLUSH

1 6oz can lemonade

1 10oz frozen strawberries, thawed

3 large bananas sliced

1 16oz can crushed pineapple with juice

2 cups water

3/4 cup sugar

2 T lemon juice

Boil water and sugar, cool.  

Add lemon juice.  Mix with fruit.

Put fruit in plastic cups 3/4 full. Freeze

One hour before serving take out of the freezer.

Double Batch made 25 c (9oz.)

CAULIFLOWER CABBAGE SALAD

1 medium head of cauliflower

1 medium head of cabbage ( I use the coleslaw that comes in a bag)

1 medium purple onion

1 pound of bacon

DRESSING

2 cups of mayo

1/3 c. sugar

1/3 c. Parmesan cheese

salt and pepper

Cut cauliflower into bite-sized pieces, chop onion, fry bacon crisp, drain and crumble.  

Blend dressing ingredients.  

In large bowl layer cauliflower, 1/3 of dressing, the cabbage, 1/3 of dressing, then onion and rest of the dressing.  Sprinkle bacon pieces on top.

Do not stir until right before serving.  Cover and refrigerate several hours or overnight.  After several hours in refrigerator, remove liquid from the bottom of bowl (mine never sits that long for there to be juice)

MINT CHIP FREEZE

2 (14oz) pkg. cream filled chocolate sandwich cookies, crushed

1/2 c butter, melted

1 (120z) can evaporated milk

1 c. sugar

1/2 c. butter, cubed

2 (1oz) squares unsweetened baking chocolate

1 gallon mint chocolate chip ice cream, softened

1 (16oz) carton frozen whipped topping (thawed)

In large bowl, combine cookie crumbs and melted butter.  Press into 2 13x9 pans.  Refrigerate for 30 minutes.  In small saucepan, combine milk, sugar, cubed butter and chocolate.  Cook and stir over medium heat until thickened and bubbly, about 12 minutes.  Remove from heat, cool completely.  Spread ice cream over each crust.  Spoon cooled chocolate sauce over top, evenly spreading to cover.  Freeze until firm.  Spread with whipped topping.  Desserts may be frozen for up to 2 months.  Remove from freezer 10 minutes before cutting.  Garnish with shaved chocolate.  Yield: 15-18 servings per pan.

STACKED CORNBREAD VEGETABLE SALSA SALAD

Corn Bread

1 T. vegetable oil

3 cups buttermilk

2 eggs

2 c yellow cornmeal

1 t baking soda

1 t baking powder

1 t salt

Salad

1 lb. bacon

1 pkg ranch style dressing

8 oz. sour cream

1 c. mayo

3 tomatoes chopped

1/2 c green pepper chopped

1/2 c green onions chopped

2-16oz cans pinto beans drained and rinsed

3 c shredded cheddar cheese

1-15oz can whole kernel corn

Preheat oven to 450 degrees.  Coat the bottom and sides of a 10-inch cast iron skillet with vegetable oil and place in the oven to heat.  In a medium bowl combine buttermilk and eggs, stir.  Add the cornmeal, baking soda, baking powder, and salt.  Pour the batter into the hot skillet.  Bake for 15 minutes, or until lightly browned.  Let cool.

Fry bacon to crisp, drain and crumble.

In a medium bowl, combine the ranch dressing mix, sour cream, and mayo and mix well.  In another bowl, combine the tomatoes, bell pepper, and green onions to form a chunky salsa.  Crumble the cooled cornbread and place half in the bottom of a large serving bowl.  Top with half the pinto beans.  Layer half of the salsa mixture over the beans.  Follow with half of the cheese, bacon, and corn, and top with half of the dressing.  Make a second layer, ending with the dressing.  Cover and chill for at least 2 hours before serving.

There you have it.  If you have any questions please feel free to email me!

Happy baking.