Interesting info though: This will be a better year to watch…no ‘half-dressed cheerleaders’ …. From B/R, BLEACHER REPORT.com, “The Green Bay Packers and Pittsburgh Steelers are two of six teams to not have cheerleaders in the NFL”
2. Ignorance probably is blissful until you discover you’re ignorant
3. Would imagine most people would put me in the “Doc” category of elves...wanting to 'take care of things' and my waistline looks like his. Although in this hormonal suspension, I’m quite Dopey, Grumpy, and Sleepy, too! Lack of hormones brings out the ‘schizo’ side of life.
6. Appetizers are my forte for taking to a party…helps me feel less guilty for not piling on tons of calories for my friends.
7. What is your crowd pleasing go-to appetizer?
1 (1 oz.) pkg. of dry ranch salad dressing mix
1 (8 oz.) carton sour cream
1 (9 inch) pan cooked Mexican cornbread, crumbled (see below...prepare day before)
2 (16-oz.) cans pinto beans, drained and rinsed
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup sliced green onions (Vidalia's are better)
2 cups shredded cheddar cheese
10 slices cooked and crumbled bacon
2 (17 oz.) cans whole kernel corn, drained
Additional tomato wedges and bacon if desired for garnishing
Combine salad dressing mix, sour cream and mayo; set aside. Place half of crumbled cornbread into a large serving bowl, layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread.
Top with half of the sour cream mixture. Repeat layers with remaining ingredients. Garnish with additional tomato wedges, and crumbled cooked bacon if desired.
Cover and refrigerate at least 2 hours before serving. Yields 10 to 12 side dishes or 8 main servings.
15 min.prep time 55 min.total time 8 servings
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup LAND O LAKES® Sour Cream
1 cup cream-style corn
1/4 cup chopped seeded mild jalapeño peppers
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons chopped mild green bell pepper
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
Heat oven to 350°F. Combine cornmeal, flour, baking powder, baking soda and salt in large bowl. Stir in all remaining ingredients except cheese just until moistened.
Pour half of batter into greased 8-inch square baking pan. Sprinkle 1/2 cup cheese over batter. Spoon remaining batter over cheese; spread to cover.