Blooming Bacon Cheddar Ranch Bread

Ingredients:
1 firm round loaf of bread, such as sourdough
5 strips bacon, cooked and diced
1/2 c to 1 c shredded sharp cheddar cheese
6 Tbsp butter, melted
4 tsp ranch seasoning mix
Marinara sauce

Preparation:
1. Preheat oven to 350 degrees.

2. Using a sharp, serrated knife, cut the bread lengthwise in rows about 1 inch apart. Turn the bread 90 degrees and repeat to create cubes, holding the bread down with your other hand as you cut. Make the cuts as deep as you can, but don't cut all the way through the bottom.

3. In a small bowl, combine the melted butter and ranch seasoning mix.

4. Carefully insert the cooked bacon and cheese between each bread cube. Drizzle the seasoned butter in between the crevices and all over the loaf.

5. Wrap the loaf with tin foil and bake on a baking sheet for 10 minutes. Carefully unwrap the foil and bake uncovered for another 15 minutes.

6. Allow to cool slightly before serving. Serve with marinara sauce, if desired.

MIni Corn Dog Muffins

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Preparation:
1. Preheat oven to 375 degrees.

2. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

4. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.

5. Place one hot dog bite into the middle of each cup.

6. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.

7. Cool in mini muffin tin for 5 minutes before serving.

8. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Mexican Cornbread Layered Salad

Ingredients:
2 packs mexican cornbread mix, made according to package directions (Martha White makes a good one)
2 packets ranch dressing mix
2 C buttermilk
2 C mayonnaise
1 lettuce head, finely chopped
2 cans seasoned black beans, rinsed and drained
1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
1 can mexicorn drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jar green olives
1 can sliced black olives
2 tomatoes
1 bunch green onions, sliced
8oz shredded cheddar cheese

Preparation:
1. Prepare cornbread mix according to package directions. Cool.
2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
3. Crumble 1/2 cornbread into large glass trifle bowl or 5 quart ice cream bucket. Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, shredded cheese, and top with bacon bits.
4. Cover and refrigerate at least 2 hours before serving.

Frito Candy

Ingredients:
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups
1 stick unsalted butter (8 Tblsp.)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want)
Optional: Some peanuts for the top

Preparation:
1. Preheat oven to 350 degrees and line a 13×9" pan with parchment paper or no-stick (release) foil.

2. Place pretzels in food processor and pulse to break – don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan.

3. Unwrap peanut butter cups, break into pieces, and throw them in the mix.

4. Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice.

5. Pour butter mixture over Frito mixture and bake for 8 minutes.

6. Remove pan from oven and sprinkle chocolate chips over hot candy.

7. Return pan to oven for 1 minute to soften chips.

8. Spread softened chocolate chips over bars.

9. Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate.

10. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. It doesn't have to be refrigerated.

Lazy Cake Cookies

Ingredients:
1 box white cake mix (dry)
5 Tblsp. melted butter
2 eggs, beaten
1 bag mini chocolate chips

Preparation:
1. Preheat oven to 350.
2. Mix all ingredients together.
3. Spread batter into 9x13" pan (ungreased).
4. Bake for 20 minutes or until lightly browned.