What Is For Dinner Tonight? 16 Bean Soup, Cornbread Salad, and Cherry Cobbler

 Last night, I put the beans in my large slow cooker and covered with cold water to soak all night.

Early this morning, I drained the water off, and rinsed them again and cover with fresh water.

The bag comes with a seasoning packet, I bought the HEB brand this time, and I am not liking the seasoning so far, seem to have a lot of oregano or some other herb! I did add some garlic powder, salt, black pepper, and smoked sausage. You could also add chicken, pork, ground beef, ground turkey, you get the idea.

Just follow the directions on the bag. There are other brands of 16 bean soup, my favorite is Goya!

My taste has been off, so makes it hard for me to cook right now. Many things I eat taste very hot like they have jalapeño peppers in them, but they do not.

So, I guess we will see what it taste like at dinner tonight!

I am making cornbread salad for a side and cherry cobbler for dessert!

Cornbread Salad is a great recipe that will serve as a side dish to just about anything. Cornbread Salad is made with cornbread mix, celery, onion, bacon, and tomatoes.  I first ate it at a buffet at a restaurant and had to have the recipe. I like to take it to pot lucks, but you never have any to bring home. Hope you enjoy.

• 1 package yellow cornbread mix, prepared as directed
• 1 package Mexican cornbread mix, prepared as directed
• 3 cups celery, chopped
• 1 cup onion, chopped
• 8 slices bacon, fried crisp, crumbled into small pieces
• 4 tomatoes, chopped
• Garlic, salt, black pepper to taste
• 1 cup salad dressing, or until moist
• 1/2 cup sweet pickle relish
• 1/4 cup juice from sweet pickle relish

1. Cook cornbread mixes according to directions.
2. Break into bite size pieces and put in a deep glass bowl.
3. Add to cornbread mix; celery, onion, bacon, tomatoes, garlic, salt, black pepper, sweet pickle relish, sweet pickle juice and salad dressing.
4. Chill and serve.

• May garnish with cheddar cheese
• Chopped bell pepper may be added
• Use green onions in place of onions
• Cornbread Salad is best served after chilling.
• Refrigerate any leftovers.

With this Cherry Cobbler Recipe, you can also make, blackberry, peach, blueberry, or whatever kind of fruit you like. You can use fresh or canned fruit. Serve it with a scoop of ice cream or whipped cream over each serving if you desire!

• 1 quart fresh or canned fruit, sweetened to taste
• 2 cups self-rising flour
• 1 cup sugar
• 1 cup milk or fruit juice
• 1 stick of butter or margarine
• 1 egg
• 1 teaspoon vanilla extract

1. Cream the sugar and butter, add vanilla extract and egg.
2. Mix well.
3. Add flour and milk in 3 or 4 portions, beginning and ending with flour.
4. Pour batter into a greased oblong cake pan.
5. Pour the quart of sweetened fruit on top of batter, do not stir.
6. Place in 350 degrees oven for 45 minutes or until done.

Okay, we are all done with this delicious meal! Hoped everyone loved it! I am sure you had leftovers for another meal! Enjoyed cooking with you today!