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.
  

Poppy Seed Cake

This cake is so moist and delicious. We made it to celebrate the September birthdays in the Whitmill family. It was gobbled up right away.

1 (18-oz) package yellow cake mix

1 (3-1/4oz) package instant French vanilla pudding mix

4 eggs

1 cup thick sour cream (don't use light)

1/2 cup water

1 teaspoon vanilla

1/2 cup butter, melted

1/4 cup poppy seeds

Orange Glaze:

2-1/2 cups powdered sugar

1/2 cup orange juice

• Preheat oven to 350.
• Combine cake and pudding mixes, eggs, sour cream, water, vanilla, butter, and poppy seeds. Blend well on low speed. Then beat on medium speed for 5 minutes.
• Pour batter in well-greased and lightly floured bundt cake pan.
• Bake for 45 minutes, or until toothpick comes out clean.
• Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and place on wire rack to cool completely.
• Drizzle with orange glaze. (I like to give the glaze plenty of time to seep into the cake before I serve it)

Chicken Crunch

Weird, but true - the coating for this chicken is made with Cap'n Crunch. I guess something like this is served at Planet Hollywood. I found the recipe in a copycat recipe book I have and decided to make it for Father's Day since Ricky's a big fan of Cap'n Crunch.

Creole Mustard Sauce:
6 tablespoons dijon mustard
9 tablespoons mayonnaise
3 teaspoons yellow mustard
3 teaspoons cream-style horseradish
3 teaspoons honey

Vegetable oil for frying
6 boneless, skinless chicken breast halves
4 cups Cap'n Crunch cereal
1 cup cornflake crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
2 eggs, beaten
2 cups milk

1. Preheat oil in a deep pan to 375. You want to use enough oil to completely cover chicken 1-2 inches deep.
2. Combine all of the ingredients for the creole mustard sauce. Chill the sauce while the chicken is prepared.
3. Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).
4. Smash the Cap'n Crunch into crumbs using a food processor.
5. Combine the cereals, onion powder, garlic powder, salt and pepper in a medium bowl.
6. Combine the egg with the milk in a separate bowl.
7. Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture.
8. When the oil if hot, fry the chicken for 4-6 minutes or until golden brown and crispy. Remove to paper towels to drain. Serve hot with Creole Mustard sauce on the side for dipping.
   

Pesto

Did I mention how much I love cooking with fresh basil from my garden? I love pesto. It has been so much cooking with it this summer. This pesto recipe has become a go-to one. It works great as a sauce for pasta, a sandwich spread, or even a pizza sauce.

1/2 cup packed fresh basil
1/4 cup fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons pinenuts
1 large clove garlic, minced
2 tablespoons olive oil
2 tablespoons butter, softened
1/4 teaspoon salt
pepper, to taste

Mix together in a food processor or magic bullet.

Broccoli Salad

2 bunches fresh broccoli (about 1 pound), cut in small flowerets
1 medium purple onion, finely chopped
1 cup cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1 recipe Broccoli Salad Dressing (see below)

1. Combine broccoli, onion, and cheese. Refrigerate.
2. Just before serving, stir in bacon and sunflower seeds.
3. Pour desired amount of dressing over salad.
4. Stir. Serve the same day.

Broccoli Salad Dressing:
1 cup mayonnaise
2 tablespoons white vinegar
1/2 cup sugar
1/2 teaspoon salt

1. Mix ingredients.
2. Chill at least one hour before tossing with salad.
   

Tomato and Basil Toast

I'm always looking for an excuse to use basil and tomatoes. I love the combo. These make great appetizers or a side dish.

1 thin baguette, about 16 inches long (my grocery store carries a multi-grain variety you take home and bake that we like to use)
olive oil
1 pound tomatoes, sliced
salt and pepper, to taste
1/2 cup mozzarella cheese
1/2 cup fresh basil leaves

1. Cut baguette on the diagonal into 1-inch slices.
2. Brush both sides of each slice of bread with olive oil.
3. Place on an ungreased baking sheet and broil until very lightly toasted, about 5 minutes.
4. Top with tomato slices, salt and pepper, and cheese.
5. Return to the oven and broil until cheese is melted.
6. Top with basil leaves.
7. Serve immediately.