Southern Cornbread Salad

Southern Cornbread Salad

Cornbread cut into cubes and crumbled

1 can black beans drained

1 can whole kernel corn drained

1 medium onion, diced

2 large tomatoes, chopped

2 cups grated sharp cheddar cheese

1 bottle ranch dressing

Fresh parsley, chopped 

Put cornbread in large bowl or square pyrex dish. Layer half of the beans, corn, onion and tomatoes. Spread half of the dressing on top then layer with cheese. Make another layer and then top with cheese. Cover and refrigerate for 2 hours. Garnish with fresh parsley.

(Recipe courtesy of Dot Moore)


Pimento Cheese

For a quick summer treat, whip up a container of Pimento Cheese. You can use it to make a sandwich or spread on crackers like Triscuits or Ritz, or make an easy school lunch with this dip/sandwich spread!

1 lb sharp cheese, grated.

1 jar pimentos

1-2 tbsp mayonnaise


Red pepper to taste

Combine in food processor until smooth or leave a bit chunky. 

Other serving options:

  • top a baked potato and brown in the oven
  • grilled pimento cheese sandwich
  • heat in an oven-safe dish for a warm dip
  • cut jalapeno peppers in half and top, bake till melted
  • toast on crusty french bread

(Recipe courtesy of Dot Moore)

Mexicorn Dip

Mexicorn Dipthis dip is a refreshing snack or appetizer that can be made a day before an event.

  • 2 cups mayonnaise
  • 2 cups sour cream
  • 2 cans Rotel tomatoes drained
  • 2 cans mexicorn drained
  • 2 cups grated sharp cheddar cheese or Mexican blend cheese

Combine mayonnaise and sour cream and mix well; add drained cans of Rotel and corn and mix well. Cover and chill. Best if made day before, serve with corn chips.

(Recipe courtesy of Dot Moore)

Easy Tuna Casserole

3 cups cooked macaroni

1 (6 ounce) can tuna, drained

1 (10.75 ounce) can condensed cream of chicken soup

1 cup shredded Cheddar cheese

1 ½ cups French fried onions

Preheat oven to 350 degrees F.

In a 9×13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.

Bake at 350 degrees F for about 25 minutes, or until bubbly.

Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Creamy Italian Chicken Crescent Bake


½ cup shredded Parmesan cheese

1 tablespoon chopped fresh basil leaves

2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet

8 chicken tenderloins (about 3/4 lb)

1 ½ cups heavy whipping cream

1/3 cup julienned sun-dried tomatoes in oil, drained

½ teaspoon salt


Heat oven to 375°F. Lightly spray 13×9-inch (3-quart) baking dish with cooking spray. In small bowl, mix Parmesan cheese and basil until well blended. Set aside. Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture. Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.chicken

Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm. Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Easy Quesadillas

This easy quesadilla dinner is quick and simple.  Perfect to throw together after a busy day at school.  Your own kids can enjoy pitching in to prepare the meal.  (Serves 3-4 people)


  • 2 chicken breasts
  • Fajita seasoning
  • Mexican cheese
  • Tortillas
  • Spinach leaves
  • Onion, sliced
  • Peppers, optional
  • Butter, melted
  • Salsa
  • Sour cream
  • Whole kernel corn (or corn salsa) optional

Sprinkle chicken breasts with fajita seasoning and brown in saucepan (or on a George Foreman grill) until no longer pink inside. Cut into thinly sliced strips and set aside.

Saute sliced onions in olive oil until browned.

Heat up a pancake griddle or skillet to 350 degrees.

Brush one side of a tortilla with butter and place butter side down on the hot griddle. Add a ring of cheese around the outer edge of the tortilla. Place chicken strips on tortilla along with spinach leaves, onion, corn and peppers. Sprinkle additional cheese on top.

Brush butter on one side of another tortilla and place butter side up on top of the one on the griddle. Press the edges to seal with melted cheese. Once the edges start to turn brown, flip the tortilla carefully, so as to not spill the contents. Continue to cook for about a minute until the other side is brown.

Remove from griddle to a cutting board and cut into triangles with a pizza cutter. Serve with sour cream and salsa.  Mexican rice or corn make a good accompaniment for the meal.


Fancy Mac and Cheese

This recipe requires little effort. It’s a great way to give a homemade twist to prepared mac and cheese.


  • 2 containers of prepared microwavable macaroni and cheese (Bob Evans brand is my suggestion)
  • Velveeta or cheddar cheese soup, undiluted
  • 1 cup of grated casserole cheeseimages
  • Italian bread crumbs
  • Fresh ground pepper
  • French Fried Onions (Optional)
  • Bacon Bits (Optional)

Heat oven to 350 degrees. Spray a casserole dish. Empty macaroni and cheese into a mixing bowl. Stir in 1 tsp. freshly ground pepper and 1/2 cup bread crumbs, mix well. Spoon half of the mixture into the sprayed dish. Slice the Velveeta and place on top or pour 1/2 of the can of soup on top then add the rest of the mixture. Sprinkle the top with a thin layer of breadcrumbs. Add more Velveeta slices to cover the top.

Bake for 20 minutes or until the cheese on top has melted and is bubbly.

For optional flair, sprinkle French Fried Onions or Bacon Bits to the final mac and cheese dish before serving.

Lemon Cool Whip Pie

This recipe is great to take to events, potlucks or just to have at home for summer dinners. It’s super easy, inexpensive and quick! coolwhip

1 Prepared Graham Cracker Crust

1 can Eagle Brand Sweetened Condensed Milk

1 16 oz tub Cool Whip – thawed

1 can frozen lemonade – thawed

Mix Eagle Brand milk and Cool Whip, add ½ of the can of thawed lemonade. Mix thoroughly and pour in the pie crust. Chill for 2 hours and then serve.

Fiesta Chip Dip

The following recipe is an ideal “party food” and is quick and easy to prepare.  It travels well and is a big hit at staff get-togethers or potluck events.  Though it’s technically an appetizer, our family sometimes makes a meal out of this warm and hearty dish.  (Serve it with a salad to balance out the meal.)


  • 1 pound of ground beef
  • 1 pound of mild ground sausage (e.g. Jimmy Dean, Bob Evans, Tennessee Pride)
  • 1 can of undiluted nacho cheese soup
  • 1 can of undiluted cheddar cheese soup
  • 1 can of Ro-Tel (optional)
  • 8 ounces of Velveeta Cheese, cubed (This is half of a standard block)
  • Large bag of Tortilla Chips (I prefer to use Tostitos Scoops)


Brown and drain the ground beef and sausage and place in a large crockpot.  Add both cans of soup (and Ro-Tel if you want a spicier flavor) and mix with a spoon.  Add cubes of Velveeta on top of the mixture.  Set crockpot to low and heat for ~30 minutes.  Serve with tortilla chips.

The recipe is quick and simple.  I often mix together the ingredients in advance and then heat up the dip about a half hour before I leave for the event.  It’s better if kept warm, so I often serve it in the crockpot set to low.

The recipe can also be prepared in a baking dish and heated in the oven.  Bake at 350 degrees for 20 minutes or until cheese is bubbly.

Chicken Spaghetti Soup

This recipe is great for the night after you make a batch of spaghetti (or other pasta) for supper. When making that meal, be sure to cook some extra spaghetti noodles. Refrigerate the leftover noodles. The next morning place noodles in crock pot with a bag of precooked chicken, 1 box of chicken broth (or 2 cans), 1 cup of water, and 1 frozen bag of diced carrots and green peas. Add 1 teaspoon poultry seasoning and salt and pepper to taste. Cook on low for 4-6 hours.  Serve with crackers or bread and a side salad.