Cowboy Caviar

Cowboy Caviar is a sweet salsa that's been an agency staple ever since it was introduced here by a former employee a few years ago. It's a fantastic summer party dish since it's easy, you make it the night before, and it makes a ton. A big Happy Birthday and thanks to Gail for bringing it in. Here's the recipe!

COWBOY CAVIAR

DRESSING:

1/2 CUP VINEGAR
1/2 CUP SUGAR
1 CUP OIL

BRING THE DRESSING INGREDIENTS TO A BOIL AND LET COOL

DRAIN AND RINSE ALL THE FOLLOWING CANNED INGREDIENTS FIRST AND PUT IN BIG BOWL WITH FRESH INGREDIENTS

1 CAN WHITE CORN (OR GREEN GIANT MEXI-CORN) I USE 2 CANS MEXI CORN
1 CAN PINTO BEANS W/JALAPENOS
1 CAN BLACK-EYED PEAS W/JALAPENOS
1 CAN BLACK BEANS (RINSE THOROUGHLY)
1 EACH GREEN, YELLOW AND RED PEPPERS - CHOPPED
1 MEDIUM RED ONION - CHOPPED
CILANTRO CHOPPED (TO TASTE)

POUR COOLED DRESSING OVER ALL AND STIR GENTLY WITH A SPATULA

REFRIGERATE OVERNIGHT FOR BEST TASTE

SERVE WITH CHIPS, ALSO GREAT AS A SALAD

A Reason to Celebrate (with food)

Any holiday is an excuse to celebrate. Especially with food. Why not fatten up a bit on Fat Tuesday?
Find the Fudgy Mocha-Toffee Brownie Recipe here.

Let them eat cake

My baking buddy at work, Jeff, and I keep the creative department well fed and sugared up to get that creativity flowing. I'm constantly asking him for recipes of the various treats he brings in and some of my favorite recipes of his come in the form of cake. Everything from a very potent rum cake, to sweet potato cake to my absolute favorite—the apricot nectar cake. He brought it in today, and it disappeared in a flash. It's a delicious, tangy cake that's very simple to make. Enjoy!

Apricot Nectar Cake

One package lemon cake mix
1/2 cup granulated sugar
3/4 cup salad oil
1 cup apricot nectar
4 eggs
Juice of one lemon
1 cup powdered sugar

Preheat oven to 325 degrees. Mix together the cake mix, granulated sugar, salad oil and apricot nectar until just blended. Add the eggs one at a time, beating well after each addition. Pour batter into a well-greased bundt pan and bake for one hour.

Remove from oven and cool on a wire rack for 15 minutes before removing from pan. Invert onto a plate (it helps if it has a rim or lip because the frosting will run).
Using a fork poke holes in the cake to allow the frosting to penetrate. Strain any pulp from the juice and mix the juice and powdered sugar until smooth. While the cake is still warm spoon the frosting over the cake a little at a time, using the back of the spoon to press lightly into the cake.