Summer salads, cakes and treats

I won’t be talking long this week, just giving you some really extraordinary recipes. The first is a recipe from one of my best friends called a Doritos Salad. It is a Mexican-lovers feast. The Nacho cheese Doritos and Catalina salad dressing give the tangy salad a crunch and flavor like no other. Second, I have provided you the easiest lemon cake in the world. It has three main ingredients! I cooked it for a crawfish boil recently held by some of my best friends, and it was inhaled in almost two minutes flat…so, believe me, it received five stars! And last but not least, one of my former student’s favorite recipes—a kid-friendly recipe for rich peanut butter cereal bars! He could eat a whole pan of these by himself, plus another one! This is for all you mamas who are pressed for time and have no idea what to prepare your kiddies for snacks! This recipe is a winner! Happy Memorial Day, readers! And please make sure you support our city and attend the Red Hills Festival this upcoming weekend! Enjoy, readers. I appreciate you all for your constant support for my column each week.

Doritos Salad Note: This fresh Mexican salad will be a hit at your next get- together, believe me! It’s crunchy, tangy, fresh and unique! 1 lb. ground beef 1 cup shredded sharp cheddar cheese 1 can pinto beans, not drained 1 large onion, chopped 1 bottle Catalina dressing 2 garden fresh tomatoes, diced 1 small head of lettuce, chopped (or 1 bag salad mix) 1 regular bag nacho cheese Doritos, crumbled (not family size, just regular bag) Brown ground beef, stirring constantly. Drain very well and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate, covered. Before serving, add tomatoes, lettuce and Doritos.

Easy 1-2-3 Lemon Cake Note: This mouthwatering lemon cake comes from one of my avid readers, who asked to remain anonymous. It is a delectable cake. I took it to a crawfish boil this weekend that I enjoyed with some close friends of mine, and it was inhaled in two minutes (well, perhaps a minute and a half). It only has three main ingredients! That’s right—only three! It’s perfect for a hot summer day! 1 can Comstock lemon pie filling 1 Duncan Hines butter recipe golden cake mix 16 oz. Cool Whip, thawed Bake cake according to directions in a greased and floured 13×9 cake pan, substituting fresh buttermilk instead of water. The buttermilk makes the cake fluffier and richer. Take out of oven, poke holes in cake with a fork, and while warm, spread the pie filling all over top of cake. Let stand and cool for 30 min. Then spread Cool Whip all on top of pie filling, evenly covering cake. Refrigerate for at least 3-4 hours. Enjoy. You may use any type fruit pie filling that you prefer for this cake. Lemon is my favorite, but if you prefer blueberry, cherry, strawberry, etc, then use your imagination! Comstock or Libby pie filling brands are great to use.

Dustin’s Peanut Butter Cereal Treats Note: These are great for kids! One of my students said he loved them so much that he wanted to hire me as his personal cook! Ha! Kids (and adults) will love making these and snacking on these during the summer! 30 large marshmallows 3 Tbsp. butter 1 Tbsp. creamy Jif peanut butter 6 cups Peanut Butter Cap’n Crunch cereal One and one half cups plain M&M’s Melt marshmallows, butter and peanut butter in large saucepan over stove on medium-low heat. Fold in cereal and M&M’s. Pat into a greased 13×9 aluminum pan. Cool and cut into bars. Editor’s note: Brock W. Rogers, an experienced Southern food writer, overseas traveler, educator, and passionate student of the culinary & pastry arts, resides in Louisville. When he is not in Louisville, he’s probably experiencing southern food somewhere in the South or traveling in France, Switzerland, or Germany, experiencing new foods, culture, music and history. He may be reached at brockrogers1@gmail.com or on Facebook.