Watermelon and Feta Salad.

Mix 8 cups cubed watermelon with 2 to 4 oz feta . Toss with a dressing made from 1 tablespoon lime juice, t tablespoon extra virgin olive oil and salt and pepper to taste. Sprinkle the salad with slivered fresh basil or mint. Serves 8.

Chex Caramel Corn

1 Cup Brown Sugar
1 Stick of Butter
1 TBS. White Corn Syrup
8-9 Cups Corn Chex
1 Cup Salted or Dry Roasted Peanuts

In a large pan, melt butter. Add in brown sugar and corn syrup. Heat till it's bubbly and begins raising in the pan. Turn off heat and add in corn chex and peanuts. Spread out on wax paper till cool and dry. Store in an air tight container.

*This recipe is best fresh. It's still good on day two, but is SOOO much better day 1.
** I like the corn chex more than the peanuts, so I add in more chex and less peanuts. It's totally up to you!

Zucchini Parmesan Crisps

(by Ellie Krieger)

Cooking Spray
1 lb zucchini (about 2 medium)
1T olive oil
1/4 c freshly grated parmesan cheese
1/4 c plain dry bread crumbs
1/8 tsp salt
Freshly grated black pepper

Preheat oven to 450 degrees. Coat baking sheet with spray.

Slice zucchini into 1/4 inch rounds. In a medium bowl, toss zucchini with the oil. In a small bowl, combine parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the parm mixture, coating it evenly on both sides, and place in a single layer on the baking sheet.

Bake zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.

Different Salsa

1/2C Oil
1/2C Rice Vinegar
1/2C Sugar- Boil first three ingredients- add salt and pepper to taste
1 green pepper chopped
1/2C chopped celery
1 bunch green onion chopped
1 can pinto beans
1 can black eyed peas
1 can shoe peg corn (or sweet corn)
1 jar chopped pimentos
2 oz canned, chopped jalapenos (I use fresh)

DIRTY HUMMUS

hummus (make your own, or if im in a hurry i use pre-made)
kalamata olives
red pepper
green pepper
onion
lemon
shredded monterey jack and cheddar cheese
sweet baby rays bbq sauce
dice small amount (maybe 1/4 cup each?)of peppers and onion and add to 1 cup bbq sauce and heat in saucepan. add juice from 1/2 lemon and 1/2 jar diced kalamato olives to hummus and layer in glass baking dish. pour bbq sauce mixture on hummus and spread out evenly. add cheese to top and bake for 10-15 minutes at 350.
serve with toasted pita chips.

Artichoke Dip

Ingredients

8 oz. cream cheese
1 cup mayo
1tbsp garlic powder (or more or less to taste)
12 oz. shredded parmesan cheese
1 can artichoke hearts

Directions

I used to be all homey and chop up the artichokes...now I just plop everything into the mixer and mix it a little longer so the artichokes get torn up more. Bake in oven at 350 until dip is bubbly and starts to brown.
I love to serve on wheat thins...but you could also use bread.
SO GOOD!

PUPPY CHOW/MUDDY BUDDIES/MONKEY MUNCH/WHATEVER YOU CALL IT

Ingredients

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.