Praline Crunch

 

Ingredients:

8 cups Crispix cereal
2 cup pecan halves
½ cup brown sugar, packed
½ cup corn syrup
½ cup butter
1 tsp vanilla extract
½ tsp baking soda

Instructions:

• • Preheat oven to 250ºF.
  • In a large bowl, combine cereal and pecans.

• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Servings: 6-8

Total Time: 30 Minutes

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 avocados, chopped

  Mix together, let sit overnight. Add the avocado just before serving.