2026 August Newsletter

Cowboy Caviar

Ingredients

• 1 can black beans, drained & rinsed
• 1 can black-eyed peas, drained & rinsed
• 1 can corn, drained
• 1 cup cherry tomatoes, quartered
• 1 bell pepper, diced
• ½ red onion, diced
• ¼ cup cilantro, chopped
• 1 avocado, diced (optional)

Dressing

• ⅓ cup olive oil
• ¼ cup lime juice
• 1 tbsp red wine vinegar
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp cumin
• Salt & pepper to taste

Directions: Combine all ingredients (except avocado). Whisk together the dressing, pour over the mixture, and toss to coat. Chill for at least 30 minutes, then stir in the avocado just before serving. Enjoy with tortilla chips!

Pasta Salad

Ingredients

• 1 (16 oz) box rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• ½ cup sliced black olives
• 1 cup cubed mozzarella cheese
• ½ cup pepperoni slices (optional)
• 1 cup Zesty Italian dressing
• Grated Parmesan & Italian seasoning (optional)

Directions: Cook pasta according to package directions. Drain, rinse with cold water, and let cool. Combine pasta with the vegetables, mozzarella, and pepperoni. Toss with Zesty Italian dressing until well coated. Refrigerate for at least 30 minutes before serving. Garnish with Parmesan and a sprinkle of Italian seasoning, if desired.

Guacamole

Ingredients

• 3 ripe Hass avocados
• Juice of 1 lime (more to taste)
• 2 tbsp fresh cilantro, finely chopped
• ¼ red onion, minced
• 1 Roma tomato, finely chopped
• ½ jalapeño, minced
• Salt, pepper, and garlic powder to taste

Directions: Mash the avocados in a bowl with a fork. Stir in the lime juice, cilantro, red onion, tomato, jalapeño, salt, pepper, and garlic powder. Mix until combined, then adjust seasoning and lime juice to taste. Serve immediately with tortilla chips.

Hot Corn Dip

Ingredients

• 1 (15 oz) can white corn, drained
• 1 (15 oz) can yellow corn, drained
• 1 (8 oz) package cream cheese, softened
• ½ jar of salsa
• ½ tsp garlic powder, ½ tsp chili powder
• Salt & pepper to taste
• 2 cups shredded cheese
• Chopped green onions or cilantro, for garnish (optional)

Directions: Preheat the oven to 350°F. In a large bowl, combine the cream cheese, 1½ cups of shredded cheese, corn, garlic powder, salt, and pepper. Spread the mixture into a greased baking dish, top with the remaining cheese, and bake for 25–30 minutes, or until hot and bubbly. Serve warm with tortilla chips, corn chips, or crackers.

Football Cereal Treats

Ingredients

• 4 tbsp butter
• 1 (10 oz) bag mini marshmallows
• ¼ cup cocoa powder
• ¼ cup creamy almond butter (or peanut butter)
• 6 cups chocolate crispy rice cereal
• ½ cup white candy melts or white chocolate chips, melted

Directions: In a large saucepan, melt the butter over low heat. Stir in the marshmallows, cocoa powder, and almond butter until smooth. Remove from the heat and gently fold in the chocolate crispy rice cereal until evenly coated. Press the mixture into a greased 9x13-inch pan and let cool for 30–45 minutes. Cut out football shapes using a football-shaped cookie cutter (or cut into ovals with a knife). Pipe melted white chocolate laces onto each treat and allow the chocolate to set before serving.