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Make-Ahead, Freeze & Reheat You can go about making your Old-Fashioned Cornbread Dressing ahead of time in many different ways

Ingredients 1/2 cup natural peanut butter, stirred well 2 tablespoons fresh lime or lemon juice 1 tablespoon seasoned rice vinegar* (see note below) 1 tablespoon soy sauce or tamari 2 to 4 teaspoons Thai red curry paste, to taste (optional)* 1 teaspoon toasted sesame oil 1-inch piece fresh ginger, peeled, and grated or minced 1 small garlic clove, crushed, grated, or minced 1/4 to 1/3 cup water Instructions In a medium bowl, combine all the ingredients from peanut butter through garlic, and mix with a sauce whisk or fork

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You can keep this copycat Outback ranch dressing in your refrigerator for about one week in an airtight container

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A beaded pearl mini bag adds vintage charm, and delicate rose-gold drop earrings tie in the warmth of the brown without overwhelming the lace