My big boy!
I can go under water now!
Anna jumping off the diving board.
The kids have been taking swimming lessons for the last two weeks. They both just learned how to swim under water. They are so proud of themselves. We have spent a few hours at the pool everyday this week. It is only a couple miles from our house and a great pool.
There class at Idle Hours pool
I found this recipe for Southern Cornbread Salad by Paula Deen. This is what I made for dinner for tonight.
Southern Cornbread Salad
Southern Cornbread Salad from Paula Deen's newsletter
Serves 4 to 6
Reader Roberta Looney shares this family favorite and says that it’s perfect for a summer picnic or lunch on the patio.
Buttermilk Cornbread (recipe follows) 1 (14.5-ounce) can red kidney beans, drained 1 (15-ounce) can corn, drained 1 medium Vidalia onion, finely chopped 1 large green bell pepper, finely chopped 2 to 3 ripe tomatoes, chopped 1 (8-ounce) bottle ranch dressing 2 cups grated Cheddar cheese Cherry tomatoes and parsley, for garnish Additional ranch dressing (optional)
Cut cooled cornbread into 1-inch cubes, and place cubes in a large glass bowl. Layer kidney beans, corn, onion, bell pepper, and tomatoes. Top layers with ranch dressing and sprinkle with 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.
Buttermilk Cornbread 2 cups self-rising cornmeal mix 1/2 cup self-rising flour 2 eggs 1-3/4 cups buttermilk 1/4 cup (1/2 stick) butter, melted
Preheat oven to 400ºF. Grease a 9x13-inch pan. In a medium bowl, combine cornmeal, flour, eggs, buttermilk, and butter. Stir until well blended. Pour into prepared pan.
Bake 25 to 30 minutes, or until golden brown. Cool and cut into cubes for salad. Note: This is a basic cornbread recipe that can be used anytime. For this particular salad recipe, we are making it in a larger container to keep it thin. Bread can be made a day in advance. Store cooled, cubed cornbread in a covered container until ready to assemble the salad.
I will let you know how it turned out. I did add ground turkey with and a package of taco seasoning mix.
There class at Idle Hours pool
I found this recipe for Southern Cornbread Salad by Paula Deen. This is what I made for dinner for tonight.
Southern Cornbread Salad
Southern Cornbread Salad from Paula Deen's newsletter
Serves 4 to 6
Reader Roberta Looney shares this family favorite and says that it’s perfect for a summer picnic or lunch on the patio.
Buttermilk Cornbread (recipe follows) 1 (14.5-ounce) can red kidney beans, drained 1 (15-ounce) can corn, drained 1 medium Vidalia onion, finely chopped 1 large green bell pepper, finely chopped 2 to 3 ripe tomatoes, chopped 1 (8-ounce) bottle ranch dressing 2 cups grated Cheddar cheese Cherry tomatoes and parsley, for garnish Additional ranch dressing (optional)
Cut cooled cornbread into 1-inch cubes, and place cubes in a large glass bowl. Layer kidney beans, corn, onion, bell pepper, and tomatoes. Top layers with ranch dressing and sprinkle with 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.
Buttermilk Cornbread 2 cups self-rising cornmeal mix 1/2 cup self-rising flour 2 eggs 1-3/4 cups buttermilk 1/4 cup (1/2 stick) butter, melted
Preheat oven to 400ºF. Grease a 9x13-inch pan. In a medium bowl, combine cornmeal, flour, eggs, buttermilk, and butter. Stir until well blended. Pour into prepared pan.
Bake 25 to 30 minutes, or until golden brown. Cool and cut into cubes for salad. Note: This is a basic cornbread recipe that can be used anytime. For this particular salad recipe, we are making it in a larger container to keep it thin. Bread can be made a day in advance. Store cooled, cubed cornbread in a covered container until ready to assemble the salad.
I will let you know how it turned out. I did add ground turkey with and a package of taco seasoning mix.
