Southwest Salad

This is so easy to make. It tastes light and fresh - perfect for a hot summer day.

6 cups torn lettuce (choose your favorite kind - romaine, red leaf, green, etc.)
1 can (15-oz) black beans, rinsed and drained
1 can corn
3/4 cup salsa
1/2 cup shredded cheese
1/4 cup light Ranch dressing
1 cup tortilla chips, broken

• Arrange lettuce in the bottom of a glass serving bowl.
• Layer beans, corn, salsa and cheese over the top.
• Drizzle with dressing and sprinkle with chips.
  

Candied Peanuts

We made these peanuts for our sister-in-law Kim. We had to taste a few to make sure they were okay to send and they were a tad bit addicting. I will be making them again. They only take 3 ingredients, but do give you an arm workout. They take a long time to make, but are worth it. I promise. This recipe is easily doubled.

2 cups raw peanuts with skin
1 cup sugar
1/3 cup water

• Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly until the mixture thickens into a syrup.
• Add the peanuts and continue stirring for 10-20 minutes, or until liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
• Lower the heat and continue stirring (for a long, long, long time) as the excess sugar in the pan begins to melt. Be patient. Don't cook at too high of a heat or it will burn. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly. Don't let the syrup darken too much.
• When the syrup is a medium amber color and the sugar coating on the peanuts has glazed turn the peanuts out onto a cookie sheet. Spread the peanuts in a single layer to cool.
• Be sure the peanuts are completely cool before storing them in an air-tight container.