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This tortilla casserole is perfect for casual summer entertaining. Round out the meal with a crisp salad of wild greens, sliced tomatoes, or fresh avocados.

Tortilla Casserole

sirloin steak

lime juice

ancho chile pepper powder

salt

red onion

corn

olive oil

black beans

kidney beans

jalapeño peppers

chipotle pepper

chicken broth

lime

corn tortillas

c. Monterey Jack cheese

tomatoes

oregano

Country Living shares this winning recipe from our "Mom's Best Cake Contest." A touch of anisette liqueur gives this moist cake extra depth.

Chocolate Whipped Cream Cake

Butter temperature,

c. all-purpose flour,

kosher salt

baking powder

baking soda

c. canola oil

c. milk

eggs

vanilla extract

tbsp. anisette liqueur

c. heavy cream

confectioners' sugar

chocolate chips

it was so good and i wanted to say that when you bake it it burns off the liquor

A delicious cool treat on a hot summer day.  If you don't plan to use halved cherries immediately, toss them with a little lemon juice to help prevent their oxidation, or browning.

Cherry-Vanilla Ice Cream

cherries

c. sugar

heavy cream

c. whole milk

vanilla bean

lemon juice

red food coloring

Make the cherry syrup: Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften -- about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan. Cook the cherry mixture over medium heat until it reduces to about 1 cup -- 8 to 10 minutes. Transfer to a small bowl and cool completely.

Make the ice cream base: Fill a large bowl with ice and water and place a fine sieve over another medium-sized bowl; set both aside. Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool.

Make the ice cream: Cut the remaining cherries in half, toss with the lemon juice, and set aside. Once the ice cream base is completely cool, stir in the cherry syrup and the food coloring, if desired. Process in an ice cream maker according to manufacturer's instructions. Fold in cherry halves, transfer to an airtight container, and freeze until solid. Ice cream will keep for up to 1 month in a freezer.

Our flaky cheddar crackers are delicious, but if you want to save time, make the peanut-butter spread only (step 2). Skip the crackers and serve with chilled celery sticks and store-bought cheese crackers.

Cheddar Goldfish Crackers with Peanut Butter Spread

c. all-purpose flour

unsalted butter

Cheddar cheese

fresh-ground pepper

peanut butter

Honey

cayenne pepper

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve.

Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.

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Tortilla Casserole

Chocolate Whipped Cream Cake

Cherry-Vanilla Ice Cream

Cheddar Goldfish Crackers with Pean...

Top 4 country living recipes from across the web

The most viewed country living recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tortilla Casserole

Chocolate Whipped Cream Cake

Cherry-Vanilla Ice Cream

Cheddar Goldfish Crackers with Pean...

The most viewed country living recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine