Last night I did my weekly cooking demonstration with the lovely ladies at Oklahoma City’s News 9 and I promised I’d post my recipes and ideas here on my blog.  If you missed my segment during the 4:00 segment you can always catch it on the News 9 website or tune in live every Wednesday during the newscast!

Santa Fe Layered Salad

2 packages Jiffy cornbread prepared: very dry, coarsely crumbled, divided
1 can (2¼ ounces) sliced ripe olives, drained
1 can (16 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel sweet corn, drained
1 cup Hidden Valley® Original Ranch® Spicy Ranch Dressing, divided
1 cup diced bell pepper, assorted colors
2 cups shredded Rotisserie chicken
½ cup diced red onion
1 cup seeded and diced tomatoes (about 2 medium)
½ cup shredded Mexi-blend cheese

In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.

Cover and refrigerate several hours or overnight.

Hot Dog Bar

Start with the following 2 ingredients and then customize from there any way you like!

Kosher All Beef Hot Dogs
Hot Dog Buns

Here are a few of my favorite hot dog recipes:

American Dog
Pulled Pork, coleslaw, bbq sauce

Hong Kong Phooey
Pineapple, bacon, teriyaki, and chives

Hawaiian Dog
Pineapple, bacon, mozzarella, and honey mustard

Tijuana Dog
Pico de Gallo, avocado, grilled jalapeño, topped with mexican crema