No Fail, No Fuss, Apple Slaw With Poppy Seed Dressing

This apple slaw salad is a scrumptious side dish that goes well with just about every lunch or dinner menu. ( Truth be known, I've even had it for breakfast because I love it! ssshush!!! ) Ingredients needed: 1 cup of coarsely chopped, unpeeled apple, 1 tsp. of lemon juice, 2 Tbs. of sour cream, 1 Tbs. plus 1/2 tsp. of milk, 1 Tbs. of apple juice, 1 tsp. of sugar, 3/4 tsp. of poppy seeds, 1/2 cup of sliced carrot, 1/3 cup of shredded green cabbage, 1/3 cup of shredded red cabbage, 2 Tbs. of finely chopped green bell pepper. Preparations are as follows: Combine apple and lemon juice in resealable food storage bag. Seal bag; turn to coat. Blend sour cream, milk, apple juice, sugar, and poppy seeds together in a small bowl. Add apple mixture, carrot, cabbages, and pepper, toss until well blended. Cover and refrigerate for at least one hour before serving. Enjoy.

Chili Corn Bread Salad

This chili corn bread salad recipe will add some spice to your life. A great dish that in itself  is a meal. Ingredients needed: Fresh chopped green chilies ( or 4 oz. can of green chilies with juice ), prepared cornbread ( I can make from scratch, but more often than not I choose to use Jiffy® brand corn bread muffin mix,  for the convenience. What cook doesn't need some convenience in the kitchen right? ), 1/8 tsp. dried oregano, 2 1/8 tsp. ground cumin, 2 cup of  sour cream, 2 cups of  mayonnaise ( once again Hellmann's® being my choice ), 2 (15 oz.) cans of pinto beans, rinsed and drained ( or left over pinto beans work well also ), 1 envelope of  Ranch dressing mix ( Hidden Valley® brand being my favorite ), 3 medium tomatoes, chopped, 2 cans of whole kernel corn, drained ( or fresh corn kernels when available ), 1 cup of  chopped green peppers,1 cup of chopped onions, 1 pkg. bacon, fried and crumbled, 2 cups of  shredded cheddar cheese ( KRAFT® brand being my cheese of choice ). Preparations as follows: Preheat oven to 350 degrees. Prepare corn bread according to directions. Stir in oregano, cumin, and chilies. Spread in 8” square baking dish. Bake at 350degrees for 20-25 minutes or until done. Allow to cool. Mix together the sour cream, mayonnaise, and dressing mix. Crumble half of the corn bread into a 9” x 13” dish. Layer with half of the corn, half of the beans, half of the tomatoes, half of the onions, half of the green peppers, half of the cheese, and half of the bacon. Repeat the layers. Cover and refrigerate for at least 2 hours before serving. Enjoy