Barbecue Chicken Chopped Salad

1/2 head romaine lettuce
1/2 head iceburg lettuce
cilantro (to taste)
Fresh basil (2-3 leaves, but I've also made it without and it's good)
1 cup white corn
1 cup black beans
1 cup shredded Monterey Jack cheese
Tortilla strips
Chopped tomatoes (optional)
Cooked chopped chicken
Sweet & spicy BBQ sauce
Ranch dressing

Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.

Lemonade Cake

• Pillsbury classic white cake mix
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup frozen lemonade concentrate, thawed


Set your oven to 350F. Prepare to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting.
Blend cake mix, water, oil, eggs, and lemonade in a large bowl until moistened. Beat with a mixer on low speed for 2 minutes.

Bake until cake is done, or until inserted toothpick comes out clean. Allow cake to cool 10-15 minutes then run a knife around the edge of pan before removing.

Recipe from Laura.