Roasted Corn & Black Bean Dip

This is a great recipe to share at a summer barbecue.  People just can't get enough of it!!  I'm serving it as an appetizer for my hubby's birthday.

Dressing

1 T. salt
6 T. fresh lime juice
2 T. cider vinegar
3/4 t. cumin
1/3 c. oil

Combine all dressing  ingredients & set aside.

1 - 1lb. pkg. frozen corn, thawed
2-3 T. oil

Toss corn with oil, spread on baking sheet & bake at 450 degrees for 18-22 minutes, til light golden, stirring every 8 minutes.  Cool, then add the following:

1 c. chopped cilantro
2 fresh jalapenos, seeded & chopped finely
2 large avocadoes, diced
1/2 c. chopped red onion
1 red bell pepper, seeded & finely chopped
3/4 c. chopped tomato
2 t. minced garlic
2 -15 oz. cans black beans, rinsed & drained

Combine everything & chill until flavors have a chance to combine.  If desired, may be prepared the night before--just omit cilantro, avocado & dressing until serving time.

Serve with tostito chips.

I'm sharing this with On the Menu Monday at Stonegable. 

Ice Cream Dessert with Peanut Butter Crust

For my darling hubby's birthday we're having all the family over which is a celebration in itself!  I'll be sharing this with On the menu Monday at Stonegable & Tea Party Tuesday.   Here's the menu:

Bobby Flay's Grilled Stuffed Jalapeno Chilis, recipe coming soon!

Roasted Corn & Black Bean Dip, recipe coming soon!

Oven Barbecue Ribs, recipe is here
Mediterranean Pasta Salad, recipe is here

Cucumber Salad, recipe is here
Fresh Fruit Salad
Artisan Bread, check here
For dessert, a family favorite, which is:

Ice Cream Dessert with Peanut Butter Crust

Our whole family LOVES this dessert, which I've been making since 1982.   It's a request for many birthdays.  I do hope you try it.

1/2 gallon of vanilla ice cream, softened 

(this time, my darling requested coffee ice cream)
1/2 c. peanut butter

1/2 c. light corn syrup

2 1/4 c. oven-toasted rice cereal

Mix all ingredients together & pat into the bottom of a 9 x 13" pan.  Add 1/2 of the ice cream & smooth out on top of the crust.  Put in the freezer for 1 hour.  Put the rest of the ice cream in the fridge to use later.

In the meantime, make the hot fudge sauce:

3/4 c. sugar
1/2 c. cocoa
1/2 c. heavy whipping cream
1/4 c. butter
1 t. vanilla

In a 2 qt. saucepan over medium heat, cook sugar, cocoa, heavy whipping cream & butter until mixture is smooth & boils, stirring constantly.  Remove from heat & stir in vanilla.  Cool fudge sauce slightly.

Pour 1 1/4 cups fudge sauce  over the ice cream.  Return to freezer & freeze about 20 minutes. 

Take dessert out of freezer & spread the remainder of the ice cream on top.  Drizzle remainder of fudge sauce over the top.  Sometimes I need to re-heat the sauce a little in order to drizzle it.

Cover dessert & return to freezer.  Freeze until firm, at least 3 hours. 

When ready to serve, let stand at room temperature for 15 minutes.

Makes 12-15 servings, depending on size of slice

Caprese Salad

Oh the joys of summer...to eat homegrown tomatoes, fresh mozzarella & basil from the garden!  Yum!!  This is practically a meal in itself.  The only addition I make in this salad is using  balsamic vinegar.  Try it, and see if you like it, too!

tomatoes, sliced
fresh mozzarella, sliced
basil leaves,  rolled up & cut
salt &  pepper
olive oil
balsamic vinegar

Sprinkle the tomatoes with salt & pepper.  Lay a slice of mozzarella on top.  Sprinkle with the basil.  Drizzle with olive oil & balsamic vinegar. 

Now enjoy a fresh taste of summer!!