Ingredients:
1 packet Zesty italian dressing, follow directions on the packet.
1 clove minced garlic
Fresh ground pepper to taste
1 firm, ripe avocado
1 (15 oz.) can black eyed peas, drained well
1 (11 oz.) can white shoepeg corn (or corn kernels) drained well
2/3 c. sliced green onion
2/3 c. chopped fresh cilantro
1/2 lb. Roma tomatoes, coarsely chopped
Salt to taste, Tortilla chips for dipping
Directions:
1. In large bowl, mix the zesty italian dressing mixture. Peel, pit and cut avocado into 1/2-inch cubes. Add to zesty mixture and toss.
2. Drain and rinse peas and corn. Add peas, corn, onion, cilantro, and tomatoes and mix gently to coat. Add salt to taste. Refrigerate well-sealed.
3. Serve as an appetizer with tortilla chips, or add 2 cups chopped cabbage to make salad.
Presto!: A fancy shmancy summer treat for you and all your li’l buckaroos.
1 package Spring Mix or Continental Mix, mixed with Romaine lettuce.
Strawberries, halved
Blueberries
Avocado, sliced
Pear, sliced–but not until right before serving
Grapefruit, peeled and sliced like a pinwheel
Oranges, peeled and sliced like a pinwheel
Crumbled blue cheese
Sugared pecans, whole or halved
Dressing:
1 package Good Seasons Italian dressing
1 T. sugar (or just a little less)
1 T. poppy seeds (or just a little less)
3 T. Water
1/4 C. Vinegar
1/2 C. Oil
Directions:
Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.
Ingredients:
3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half-and-half
1 (10.75 oz.) can Cream of Chicken soup
1 c. salsa1 (15 oz.)
1 can creamed corn
6 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese
Directions:
Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don’t overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.
WORLDS BEST CHOCLATE CHIPS COOKIES
2 cups butter,
2 cups sugar,
2 cups brown sugar,
4 eggs,
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
5 cups old-fashioned oats, ground to flour in food processor or blender.
2 11.5-ounce packages semi-sweet chocolate chips
1 8-ounce milk chocolate Hershey bar, crushed (or 1 11.5-ounce package milk chocolate chips)
2 cups chopped nuts, optional
Directions:
Cream butter and sugars. Add eggs and vanilla and mix well. Mix flour, salt, soda, powder and ground oats, then gently fold in chocolate and nuts.
Roll into balls with a cookie scoop and bake on greased cookie sheet for 8-10 minutes at 375 degrees.
And then enjoy handfuls of the best chocolate-chip cookie ever!
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